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+*** START OF THE PROJECT GUTENBERG EBOOK 78164 ***
+
+
+
+
+THE PRACTICAL HOUSEWIFE.
+
+
+
+
+HIGHLY INTERESTING WORK FOR HOUSEWIVES.
+
+_Numerous Illustrations, crown 8vo, cloth, 2s. 6d._
+
+THE HOUSEWIFE’S REASON WHY
+
+DOMESTIC SCIENCE.
+
+
+The Author of “The Reason Why Series” has made very wide researches, in
+order to bring within the pages of this Volume, in the most simple but
+expressive language, all those illustrations of scientific principles
+which bear upon the Housewife’s duties; so that she may not only know
+that she should do a thing, but WHY she should do it; and knowing WHY,
+perform it all the more willingly.
+
+EXAMPLE.
+
+  Why is the mixture of alum with bread injurious?
+  Why are baked apples useful to dyspeptic persons?
+  Why should bedsteads not be placed against walls?
+  Why do chimneys smoke?
+  Why does salt improve digestion?
+  Why does biliousness frequently attack people at forty years of age?
+  Why are complexions influenced by the colours of dress?
+  Why should not infants be placed on their backs in their cradles or beds?
+  Why is roasted meat more digestible than boiled?
+
+This Volume answers 1500 similar Questions.
+
+
+
+
+[Illustration: “To understand the Economy of Household Affairs is not
+only essential to a woman’s proper and pleasant performance of the
+duties of a Wife and a Mother, but is indispensable to the comfort,
+respectability, and welfare of all Families, whatever be their
+circumstances.”—_Dr. Kitchiner._]
+
+
+
+
+                                    THE
+                            PRACTICAL HOUSEWIFE
+
+                                A COMPLETE
+                     ENCYCLOPÆDIA OF DOMESTIC ECONOMY
+                                    AND
+                           FAMILY MEDICAL GUIDE
+
+                                    BY
+                THE ORIGINAL EDITOR OF THE “FAMILY FRIEND,”
+                    THE “HOUSEWIFE’S REASON WHY,” ETC.
+
+                NEW EDITION, REVISED AND GREATLY ENLARGED.
+
+                        LONDON: HOULSTON & WRIGHT.
+                   PHILADELPHIA: J. B. LIPPINCOTT & CO.
+                            _Author’s Edition._
+
+
+
+
+THE REASON WHY SERIES
+
+COMPRISES THE FOLLOWING WORKS, EACH COMPLETE IN ITSELF, AND SOLD
+SEPARATELY.
+
+
+  DICTIONARY OF DAILY WANTS. One very thick volume, strongly
+    bound. $3.75.
+  DICTIONARY OF USEFUL KNOWLEDGE. Two thick volumes, strongly
+    bound. $5.00.
+  DICTIONARY OF MEDICAL AND SURGICAL KNOWLEDGE. One thick volume,
+    strongly bound. $2.50.
+  REASON WHY. DENOMINATIONAL. $1.75.
+  REASON WHY. GENERAL SCIENCE. $1.25.
+  REASON WHY. PHYSICAL GEOGRAPHY AND GEOLOGY. $1.75.
+  PRACTICAL HOUSEWIFE AND FAMILY MEDICAL GUIDE. $1.25.
+  FAMILY SAVE-ALL; OR, SECONDARY COOKERY. $1.25.
+  REASON WHY. GARDENER’S AND FARMER’S. $1.25.
+  HISTORICAL REASON WHY. ENGLISH HISTORY. $1.25.
+  REASON WHY. NATURAL HISTORY. $1.25.
+  BIBLICAL REASON WHY. SACRED HISTORY. $1.25.
+  HOUSEWIFE’S REASON WHY. DOMESTIC SCIENCE. $1.25.
+  ENQUIRE WITHIN UPON EVERYTHING. $1.25.
+  NOTICES TO CORRESPONDENTS. $1.25.
+  CORNER CUPBOARD. A FAMILY REPOSITORY. $1.25.
+  JOURNEY OF DISCOVERY ALL ROUND OUR HOUSE; OR, THE INTERVIEW.
+    $1.25.
+
+
+
+
+THIS BOOK, THE RESULT OF HUNDREDS OF VALUED CONTRIBUTIONS, ACCUMULATED
+AND APPROVED DURING THE LAST TEN YEARS, IS DEDICATED TO EVERY HOUSEWIFE,
+BY THE ORIGINAL EDITOR OF THE “FAMILY FRIEND,” IN THE BELIEF THAT IT WILL
+LESSEN THE CARES OF DOMESTIC MANAGEMENT, AID THE PRACTICE OF HOUSEHOLD
+ECONOMY, AND PROVE A HELP IN MANY EMERGENCIES, WHICH MAY AFFECT THE
+COMFORT OF HOME.
+
+LONDON, _October, 1860_.
+
+
+
+
+PREFACE.
+
+
+Every Englishman’s house is his Castle; the Husband has to do battle with
+the struggles and competition of life; to provide for the wants of his
+little fortress; and to keep those formidable enemies Debt, Discontent,
+and Poverty, from the door. And many and arduous are the battles which he
+has to brave; frequently testing to their utmost the powers of heart and
+mind.
+
+At the right hand of the Master of the citadel stands the Housewife,
+his help-meet, companion, and comforter. Upon her devolves the duty of
+keeping away the more subtile enemies that attack the dwellers of the
+citadel within: Disease, Uncleanliness, and Waste, are among the silent
+but stubborn foes which, unless they are fairly resisted at their first
+approach, destroy the foundation, shatter the walls, and reduce to ruin,
+both in a moral and a material sense, the Domestic stronghold which it is
+Man’s mission to erect and defend, and Woman’s mission to preserve in all
+its happiness and integrity.
+
+The “PRACTICAL HOUSEWIFE,” which we now present to the public in a
+greatly enlarged and much improved form, is a Hand-book to guide the
+Wife in the discharge of those duties upon which the well-being of Home
+depends; and without the proper fulfilment of which the most earnest
+efforts of the best Husband will ever fail to secure their reward. In
+proof that we do not over-estimate the importance of Woman’s influence in
+the household, remember the words of Solomon: “Every wise woman buildeth
+her house: but the foolish plucketh it down with her hands.”
+
+In the following pages will be found some excellent Thoughts and Maxims
+upon Housekeeping; Advice upon the Domestic Treatment of the Sick; the
+Management of Children, &c.; a series of very instructive papers upon
+Domestic Manipulation, together with Directions for Cookery and the
+Choice of Food, in accordance with the Seasons of the Year; also ample
+Directions upon Carving, and the Arrangement of Tables, &c., with a large
+number of tried and approved Receipts in almost every description of
+Domestic Preparation.
+
+The married lady who carefully studies these pages, cannot fail to become
+a “Practical Housewife,” one of those wise women who “buildeth her
+house,” increaseth happiness in all around her, and is followed, when she
+is called heavenward, by the throbbing heart-love of all who felt her
+blessed influence.
+
+It is obvious that the subject of NEEDLEWORK, intricate as are its
+operations, and voluminous as its written descriptions must be, could
+not be included in the present volume. The subject has been elaborately
+treated and profusely illustrated in the “TREASURES IN NEEDLEWORK,”
+containing several hundreds of designs by Mrs. WARREN, Mrs. PULLAN, and
+other eminent artists.
+
+Commending our Volume to the Housewives of Great Britain, in the fullest
+confidence that every page will bear the closest examination, and be
+found unusually instructive, we pray for the increase of those Domestic
+Virtues which are the proud characteristic of the British Nation.
+
+  LONDON, _October, 1860_.
+
+
+
+
+INDEX.
+
+
+  Ablution, importance of, 22
+
+  Ague, 72
+
+  Air, importance of fresh, 22
+
+  Ale, devilled, 227
+
+  Aleberry, 225
+
+  Ale, mulled, 226
+
+  Ale posset, 228
+
+  Almond soap, 276
+
+  American biscuits, 297
+
+  Ants, expelling, 188
+
+  Antwerp cream, 301
+
+  Aperient electuary, 130
+
+  Aperient for children, 130
+
+  Aperient, infant’s, 127
+
+  Aperient pills, 126
+
+  Aperients, spring, 126
+
+  Aperient, tonic, 126
+
+  Apoplexy, 74
+
+  Appleade, 223
+
+  Apple fool, 265
+
+  Apple jelly, 270
+
+  Apricot beverage, 223
+
+  Apricot pudding, 275
+
+  April, food and cookery for, 262
+
+  Arrack, mock, 226
+
+  Arrow-root, 144
+
+  Artichokes, boiled, 287
+
+  Artichoke bottom ragout, 299
+
+  Artichokes fricasseed, 269
+
+  Asparagus, boiled, 264
+
+  Asparagus soup, 266
+
+  Asses’ milk, imitative, 145
+
+  Asthma, 49
+
+  Asthma, relief of, 127
+
+  Athol brose, 226
+
+  August, food and cookery for, 280
+
+
+  Baked milk, 145
+
+  Baking, 238
+
+  Bandages, 112
+
+  Bandoline, 140
+
+  Bang, 226
+
+  Barbel, to fry, 249
+
+  Barley gruel, 144
+
+  Barley milk, 145
+
+  Barley water, 223
+
+  Barley water, to make, 245
+
+  Bath buns, 256
+
+  Batter pudding, 271, 283
+
+  Beads, to clean, 214
+
+  Beans, French, à la Crême, 274
+
+  Beans, kidney, boiled, 274
+
+  Bear’s grease, 141
+
+  Bedding, &c., choice of, 8
+
+  Beef steaks, Staffordshire, 288
+
+  Bed-rooms, management of, 14
+
+  Beds, to detect dampness in, 188
+
+  Beef broth, 254
+
+  Beef collops, 259
+
+  Beef hams, 287
+
+  Beef, pressed, 278
+
+  Beef, spiced, 270
+
+  Beef stock, 253
+
+  Beef tea, 147
+
+  Bees, to avoid injury from, 135
+
+  Beverages, summer, 221
+
+  Beverages, winter, 221
+
+  Biliousness, 54
+
+  Bishop, 226
+
+  Blackberry jam, 306
+
+  Black caps, 292
+
+  Black draught, 127
+
+  Blacking for dress boots and shoes, 188
+
+  Blacking to preserve leather, 188
+
+  Blanching, 239
+
+  Bleeding at the nose, 134
+
+  Blisters, 113
+
+  Boiling, 172, 235
+
+  Books, to remove stains from, 213
+
+  Boring, 239
+
+  Bottles, to clean, 143
+
+  Bottles, to make air-tight, 189
+
+  Bowel complaints, 57
+
+  Brain fever, 64
+
+  Braising, 239
+
+  Brass ornaments, to clean, 211
+
+  Brass, to clean, 212
+
+  Brawns, mock, 266
+
+  Bread-and-butter pudding, 297
+
+  Bread pudding, 251
+
+  Breath, remedy for shortness of the, 128
+
+  Brentford rolls, 275
+
+  Brill, fried, 285, 298
+
+  Broiling, 237
+
+  Bronchitis, 50
+
+  Bronchitis, acute, 51
+
+  Bronchitis, chronic, 51
+
+  Broth for invalids, 146
+
+  Broth of calf’s feet, 147
+
+  Broth of chickens, 147
+
+  Browning for soups, 254
+
+  Bruises and sprains, remedy for, 133
+
+  Bruises, cure for, 132
+
+  Brushes, to clean, 142
+
+  Bugs, to destroy, 189
+
+  Bullace tart, 293
+
+  Burns, lime liniment for, 133
+
+  Burns, to heal, 134
+
+  Butcher’s meat, economy in the use of, 245
+
+  Cabinet pudding, 271
+
+  Cake, good common, 283
+
+  Cakes: see under various names, as Shrewsbury, Banbury, currant,
+      &c., 261
+
+  Calf’s feet and milk, 145
+
+  Calf’s head, 276, 294
+
+  Calf’s head cheese, 269
+
+  Calf’s head, fricasseed, 264
+
+  Calf’s head pie, 300
+
+  Calf’s heart, baked, 292
+
+  Candles, hints about, 190
+
+  Candles, to improve, 190
+
+  Candlesticks, to clean, 213
+
+  Capillaire, mock, 224
+
+  Carbuncles, 115
+
+  Cardinal, 226
+
+  Cardoons à la fromage, 296
+
+  Cardoons, fried, 292
+
+  Carp, fried, 295
+
+  Carp, stewed, 254, 268
+
+  Carrot soup, 254
+
+  Carrots, boiled, 282
+
+  Carrots, Flemish way, 287
+
+  Carving, 320
+
+  Casks, to sweeten, 215
+
+  Caudle, 144, 226
+
+  Caudle, brown, 226
+
+  Caudle, rice, 227
+
+  Caudle, cold, 227
+
+  Caudle, flour, 227
+
+  Caudle, flummery, 227
+
+  Caudle, oatmeal, 227
+
+  Caudle, tea, 227
+
+  Caudle, white, 227
+
+  Cauliflowers, boiled, 269
+
+  Celery, fried, 296
+
+  Celery with cream, 261
+
+  Cement for iron utensils, 189
+
+  Cement, manufacture and use of, 159
+
+  Cements, waterproof, 161
+
+  Chairs, restoring, 194
+
+  Chapped hands, cerate for, 137
+
+  Cherry drink, 224
+
+  Chervil, boiled, 274
+
+  Cheshire puffs, 275
+
+  Chicken fricassee, 286
+
+  Chicken-pox, 48
+
+  Chicken, roasted, 278
+
+  Chilblains, 107
+
+  Chilblains, household cure for, 130
+
+  Children, cookery for, 303
+
+  Children, management of, 22
+
+  Chimneys on fire, means of extinguishing, 191
+
+  Chimneys, cure for smoky, 191
+
+  China, &c., choice of, 8
+
+  China, to mend broken, 190
+
+  China, to pack, 192
+
+  Chintz, to wash, 203
+
+  Choking, 109
+
+  Cholera, 62
+
+  Cholera and bowel complaints, prescription for, 127
+
+  Chopping, 165
+
+  Christmas cake, 301
+
+  Cleaning, 148, 180
+
+  Cleanliness, importance of, 14
+
+  Cloth, scouring balls to take grease from, 207
+
+  Clothes, management of wet, 208
+
+  Clothes-brushes, to clean, 142
+
+  Clothes, to brush, 209
+
+  Clothing, hints respecting, 22
+
+  Coats, to renovate, 207
+
+  Coat, to pack properly, 208
+
+  Cock-a-leekie soup, 294
+
+  Cockles, pickled, 285
+
+  Cockroaches, expelling, 188
+
+  Cod sounds, boiled, 299
+
+  Cod sounds ragout, 299
+
+  Cod, to cure, 295
+
+  Colds and coughs, 127
+
+  Coloured prints, &c., to prevent from running, 202
+
+  Colours of dresses, preserving, 203
+
+  Combs, to clean, 142
+
+  Consumption, 46
+
+  Consumption, watercresses recommended, 128
+
+  Cookery for the months, 248
+
+  Cookery, rudiments of, 232
+
+  Cool tankard, 224
+
+  Copper saucepans, danger from, 239
+
+  Corking, 148
+
+  Corns, cure for, 130
+
+  Corns, cure for soft, 131
+
+  Cough, 48
+
+  Cough mixture, 128
+
+  Cough, recipe for a, 127
+
+  Court-plaster, 140
+
+  Crab soup, 258
+
+  Crabs, dressed, 267
+
+  Crackers, bon-bon, 301
+
+  Crambambull, 226
+
+  Cramp, cure for, 134
+
+  Cranberry drink, 224
+
+  Crape, to remove stains from, 207
+
+  Cream, cold, 139
+
+  Cream, housewife’s, 279
+
+  Croup, 44
+
+  Cucumbers, stewed, 274
+
+  Cumberland pudding, 275
+
+  Curds and whey, 224
+
+  Curling fluid, 138
+
+  Currant water, 225
+
+  Curried beef, 256
+
+  Curries, various, 237
+
+  Curry, 250
+
+  Custard pudding, 283
+
+  Cutlery, choice of, 8
+
+  Cutting glass, 152
+
+
+  Dace, to fry, 249
+
+  Dace, to marinade, 249
+
+  Damascus biscuits, 279
+
+  Damson or plum cheese, 257
+
+  Deafness from deficient wax, 130
+
+  Deafness, remedy for, 130
+
+  Decanters, to clean, 210
+
+  Decanting, 153
+
+  December, food and cookery for, 297
+
+  Delirium, 66
+
+  Delirium tremens, 67
+
+  Derbyshire bread, 279
+
+  Derby short cakes, 288
+
+  Devonshire junket, 295
+
+  Diarrhœa, 61
+
+  Diarrhœa in infants, 129
+
+  Dinners, 14
+
+  Disinfecting, 180
+
+  Disinfecting liquid, 136
+
+  Disinfecting sewage, 135
+
+  Distilling, 185
+
+  Dividing, 163
+
+  Divine drink, 225
+
+  Dory, boiled, 290
+
+  Dory cutlets, 268
+
+  Dory, fried, 296
+
+  Doubing, 239
+
+  Dresses, to preserve the colours of print, 200
+
+  Drying, 148
+
+  Ducklings, roasted, 263
+
+  Ducks, roasted, 255
+
+  Ducks, Nottingham fashion, 295
+
+  Durham pie, 300
+
+  Dye for woods and veneers, 195
+
+  Dyes, various, 191
+
+  Dysentery, 61
+
+  Dyspepsia, 60
+
+
+  Ear-ache, remedy for, 131
+
+  Early rising recommended, 14
+
+  Ears, affections of the, 80
+
+  Eau de Cologne, 141
+
+  Eau sucre, 225
+
+  Economy, importance of, 3
+
+  Eel pie, 262
+
+  Eel soup, 258
+
+  Eels, broiled, 281
+
+  Eels, collared, 295
+
+  Eels, spitchcock, 263
+
+  Eels, to pot, 281
+
+  Egg-flip, 272
+
+  Egg wine, 228
+
+  Eggs for invalids, 147
+
+  Elder-flower ointment, 140
+
+  Elder wine, mulled, 228
+
+  Embroidery, to clean, 200
+
+  Endive, stewed, 282
+
+  Epilepsy, 75
+
+  Erysipelas, 37
+
+  Excoriation, 116
+
+  Expenditure and income, 8
+
+  Eye, affections of the, 79
+
+  Eyes, inflammation of the, 128
+
+  Eye-wash, 138
+
+  Eyes, wash for weak, 138
+
+
+  Face, affections of the, 78
+
+  Fainting, 77
+
+  Feathers, to make muffs and tippets of, 204
+
+  February, food and cookery for, 253
+
+  Feet, care of the, 91
+
+  Feet, cold, means of preventing at bed-time, 130
+
+  Feet, cure for blistered, 129
+
+  Female clothing, to render uninflammable, 219
+
+  Fermenting, 185
+
+  Fever, 63
+
+  Fever, brain, 64
+
+  Fever draught, 130
+
+  Filtering, 155
+
+  Fireproof and waterproof cement, 218
+
+  Firmity, 265
+
+  Fish-jelly, savoury, 263
+
+  Fish, potted, 266
+
+  Fish, salt, 249
+
+  Fish, selection of, 17
+
+  Fish stock, 276
+
+  Flannel, to shrink new, 192
+
+  Flannels, to wash, 209
+
+  Flap, 225
+
+  Flatulence, 59
+
+  Flies, to destroy, 135
+
+  Floors, hints on scrubbing, 196
+
+  Flounders, as water souchy, 285
+
+  Flummery, 252
+
+  Food for the months, 248
+
+  Forks, cleaning, 182
+
+  Fowl, curried, 273
+
+  Fowl, dressed cold, 268
+
+  Fowls, forced, 299
+
+  Fowls, roast, 259
+
+  French pastry, 256
+
+  Fricadel, 260
+
+  Fricassee of beef, 250
+
+  Fruit stains, to remove from the fingers, 213
+
+  Fruits for children, 306
+
+  Frying, 237
+
+  Fumigation, 135
+
+  Furniture, taste in the selection of, 3
+
+  Furniture, wax for polishing, 195
+
+  Furs, to clean, 204
+
+  Furs, to preserve, 204
+
+
+  Galling, to prevent, 129
+
+  Gargles, 89
+
+  German puffs, 275
+
+  German silver, to clean, 211
+
+  Giblet soup, 258
+
+  Ginger beer, 221
+
+  Ginger beer, Indian, 225
+
+  Ginger beer powders, 221
+
+  Gingerbread, 256
+
+  Gingerbread nuts, 301
+
+  Gingerbread snaps, 301
+
+  Gingerbread, spiced, 283
+
+  Ginger cakes, 257
+
+  Ginger lemonade, 222
+
+  Glass, cutting, 152
+
+  Glass, grinding, 152
+
+  Glass, to mend broken, 190
+
+  Glass, to pack, 192
+
+  Glass, writing on, 152
+
+  Glazing, 239
+
+  Glazing for hams, tongues, &c., 260
+
+  Gloves, to clean kid, 205
+
+  Glue, common, 161
+
+  Glue, liquid, 161
+
+  Glue, mouth, 160
+
+  Glue that will resist moisture, 189
+
+  Goitre, 117
+
+  Gold lace, to clean, 199
+
+  Goose, green, roasted, 263
+
+  Goose, roasted, 255
+
+  Gooseberry fool, 270
+
+  Gooseberry fool, with the wood in it, 270
+
+  Gout, 96
+
+  Gravy, rich, 298
+
+  Grease spots, means of removing, 194
+
+  Grinding, 163
+
+  Grinding glass, 152
+
+  Grouse, potted, 286
+
+  Grouse, roasted, 282
+
+  Gruel, 143
+
+  Gudgeon, fried, 295
+
+  Guinea-fowl, roasted, 299
+
+
+  Haddock, to boil, 249
+
+  Hair dyes, 136
+
+  Hair, preservation of the, 84
+
+  Hair, superfluous, 137
+
+  Hair, to promote the growth of, 137
+
+  Hair wash, 137
+
+  Hake, baked, 299
+
+  Hake cutlets, 249
+
+  Hake pie, 293
+
+  Ham, boiled, 282, 292
+
+  Ham for Christmas, 300
+
+  Hamburg beef, 300
+
+  Hampshire cheese snaps, 265
+
+  Hands, care of the, 89
+
+  Hands, to whiten the, 138
+
+  Hare collops, 286
+
+  Hare-lip, 118
+
+  Hare pie, 255
+
+  Hare, roasted, 286
+
+  Hare soup, 249
+
+  Harness, polish for, 188
+
+  Hats, to take care of beaver, 207
+
+  Heart, disease of the, 91
+
+  Heart, ox, roasted, 278
+
+  Heartburn, 129
+
+  Heat, economy of, 175
+
+  Herb pie, 278
+
+  Herrings, fried, 290
+
+  Herrings, smoked, 290
+
+  Hessian soup, 284
+
+  Hiccups, cure for, 128
+
+  Hippocras, 222
+
+  Hoarseness, 128
+
+  Hooping-cough, 30
+
+  Hooping-cough, mixture for, 128
+
+  House, taking a, 3
+
+  Household receipts, 126
+
+  Housekeepers, suggestions to, 242
+
+  Housekeeping, thoughts and maxims on, 1
+
+  Hydrophobia, 71, 134
+
+  Hypochondriasis, 69
+
+  Hysteria, draught for, 130
+
+
+  Idiocy, 68
+
+  Imperial, 222
+
+  Incombustible varnish for wood, 216
+
+  Income and expenditure, 8
+
+  Indigestion, prescription for, 129
+
+  Inflammation, 118
+
+  Influenza, 53
+
+  Ink stains, to remove from books, &c., 213
+
+  Inks, indelible, 193
+
+  Inks, sympathetic, 193
+
+  Inks, various, 192
+
+  Insanity, 70
+
+  Insects, bites of, 132
+
+  Insects, expelling, 188
+
+  Invalids, food for, 20, 143
+
+  Iron-moulds, to remove, 213
+
+  Iron-moulds in linen, to remove, 200
+
+  Iron-work, cleaning, 181
+
+  Isinglass, 145
+
+  Italian paste, 262
+
+  Italian turnip, 267
+
+  Itch, 37
+
+  Ivory, to restore, 214
+
+
+  January, food and cookery for, 248
+
+  Japanese cement, 189
+
+  Japanned goods, cleaning, 182
+
+  Jaundice, 55
+
+  Jelly, bread, 145
+
+  Jelly, Gloucester, 145
+
+  Jelly, rice, 145
+
+  Jelly, tapioca, 146
+
+  Jelly, strengthening, 146
+
+  Jingle, 146
+
+  June, food and cookery for, 271
+
+  Julienne soup, 272
+
+  July, food and cookery for, 276
+
+
+  Kale, 265
+
+  Kettles, to clean, 212
+
+  Kidney pudding, 292
+
+  King cup, 223
+
+  Kitchen utensils, selection of, 3
+
+  Knives, cleaning, 182
+
+  Knots, 166
+
+
+  Lace, to wash, 200
+
+  Lace veils, to clean, 199
+
+  Lacquer-work, to clean, 212
+
+  Lait sucre, 223
+
+  Lamb’s brain cakes, 251
+
+  Landlord and tenant, 3
+
+  Language, precautions respecting, in the presence of children, 22
+
+  Larding, 239
+
+  Larks, roasted, 250
+
+  Leather cases, to clean, 214
+
+  Leeches, management of, 109
+
+  Leek soup, 294
+
+  Lemonade, 222
+
+  Leveret, roasted, 282
+
+  Light, importance of, 14
+
+  Lime and egg cement, 161
+
+  Linen, to remove stains of wine or fruit, from table, 203
+
+  Linen, uses for old, 8
+
+  Linen, &c., choice of, 8
+
+  Linen, to restore scorched, 202
+
+  Linen, to restore stained, 200
+
+  Linen, to whiten after turning yellow, 202
+
+  Ling, boiled, 299
+
+  Lip salve, 140
+
+  Lips, affections of the, 81
+
+  Liver pudding, 251
+
+  Liver, roasted, 260
+
+  Lobster balls, 272
+
+  Lobster cutlets, 258
+
+  Lobster, potted, 277
+
+  Lobster salad, 266
+
+  Lobster sauce, 295
+
+  Locality, choice of, 3
+
+  Lodgings, relative advantage of furnished and unfurnished, 3
+
+  Looking-glasses, to clean, 210
+
+  Lumbago, 105
+
+
+  Macassar oil, 138
+
+  Maccaroni, 266, 294
+
+  Mackerel, broiled, 277
+
+  Mackerel, marinaded, 277
+
+  Madness, 68
+
+  Mahogany, artificial, 195
+
+  Mahogany, to improve, 194
+
+  Mahogany, to take ink from, 195
+
+  Malcolm puddings, 252
+
+  Mania, 69
+
+  Manipulation, domestic, 148
+
+  Marathon biscuits, 288
+
+  Marble, to clean, 214
+
+  March, food and cookery for, 257
+
+  Marketing, hints upon, 14
+
+  Marrow-bones, beef, 264
+
+  Marrow pudding, 265
+
+  Marrow, vegetable, 274
+
+  May, food and cookery for, 266
+
+  Measles, 41
+
+  Meats, selection of, 17
+
+  Medical guide, 30
+
+  Medical receipts, 126
+
+  Melancholy, 68
+
+  Metals, to remove stains from, 213
+
+  Mildew in linen, to remove, 200
+
+  Mildew, to remove from clothes, 208
+
+  Mincemeat, 252
+
+  Mincemeat, à la Soyer, 302
+
+  Mince pies, 252
+
+  Mirrors, to clean, 210
+
+  Mistresses and servants, 8
+
+  Mistress’s example, importance of, 18
+
+  Mock turtle, 284
+
+  Moths, perfume against, 142
+
+  Moths, to prevent, 208
+
+  Mourning, to remove stains from, 207
+
+  Mousseline-de-laine, to wash, 202
+
+  Mushrooms, 278
+
+  Mushrooms, à la Maintenon, 287
+
+  Mushrooms, grilled, 287
+
+  Musquetaire, 272
+
+  Mussels, pickled, 285
+
+  Mutton, breast, grilled, 274
+
+  Mutton ham, 251
+
+  Mutton, hashed, 296
+
+  Mutton steaks, à la Maintenon, 264
+
+
+  Nails, to whiten the, 138
+
+  Napkins, folding, 310
+
+  Naples cheese, 283
+
+  Nectar, 225
+
+  Nettle rash, 45
+
+  Neuralgia, 103
+
+  Newcastle pudding, 279
+
+  Nightcap, Oxford, 228
+
+  Norfolk biscuits, 261
+
+  Northumberland pudding, 288
+
+  Nose, affections of the, 85
+
+  Nose, to stop bleeding of the, 134
+
+  Nourmahal cake, 279
+
+  November, food and cookery for, 293
+
+  Nurseries, management of, 14
+
+  Nurses, and hints upon nursing, 26
+
+
+  Oak, imitation colour, 192
+
+  Oat-cakes, unfermented, 254
+
+  Oatmeal gingerbread, 252
+
+  Oatmeal pudding, 252
+
+  October, food and cookery for, 289
+
+  Oil-cloths, hints about, 196
+
+  Ointment, sedative, 129
+
+  Onion ragout, 291
+
+  Onions, roasted, 274
+
+  Orangeade, 222
+
+  Order, importance of, 14
+
+  Ox cheek, stewed, 281, 283
+
+  Oxford hash, 260
+
+  Ox tail, 290
+
+  Oyster sausages, 285
+
+  Oysters, fried, 258
+
+  Oysters, scalloped, 285, 295
+
+  Oysters, stewed, 255
+
+
+  Packages, 166
+
+  Pains after exertion, prevention of, 134
+
+  Paint, cleaning, 181
+
+  Paint, to remove from dresses, 202
+
+  Paint, to remove the smell of, 215
+
+  Palpitation of the heart, 92
+
+  Palpitation of the heart, draught for, 129
+
+  Panada, to make, 145
+
+  Pancakes, 283
+
+  Paper-hangings, to clean, 214
+
+  Parcels, 166
+
+  Parsnips, to boil, 261
+
+  Parties, dinner, 14
+
+  Parties, evening, 14
+
+  Partridge pie, 286
+
+  Paste, adhesive, 160
+
+  Paste, permanent, 160
+
+  Pastry, directions for making, 244
+
+  Pea soup, 248
+
+  Pea soup, green, 266
+
+  Peas, boiled, 264
+
+  Peas, stewed green, 278
+
+  Pen wiper, excellent, 219
+
+  Pens, to preserve steel, from corrosion, 218
+
+  Perch, as water souchy, 250
+
+  Perfume for linen, 141
+
+  Perfume of flowers, to extract, 141
+
+  Perfume against moths, 142
+
+  Pheasant, roasted, 291
+
+  Pies, see under various names, as mince, rump steak, &c.
+
+  Pigeon, broiled, 250
+
+  Pigeon compôte, 259
+
+  Pigeon in savoury jelly, 268
+
+  Pigeon soup, 254
+
+  Pike, baked, 281
+
+  Pike, stewed, 258
+
+  Plaice, fried, 299
+
+  Plate, care of, 8
+
+  Plate, cleaning, 181
+
+  Plate, to remove black spots from, 211
+
+  Plovers, roasted, 278
+
+  Plum cheese, 257
+
+  Plum pudding, 302
+
+  Point lace, to clean, 200
+
+  Poisons, 120
+
+  Poisoning, 135
+
+  Pomade, Victoria, 141
+
+  Pomatum of rosemary, 140
+
+  Poor man’s drink, 228
+
+  Pope, 228
+
+  Porcelain, to clean, 210
+
+  Pork pie, Cheshire, 288
+
+  Pork, Portuguese way, 251
+
+  Pork, spare-rib, 251
+
+  Porridge, plum, 298
+
+  Porridge, Scotch, 245
+
+  Posset, treacle, 230
+
+  Posset, lemon, 229
+
+  Posset, royal, 229
+
+  Posset, pope’s, 229
+
+  Posset, jelly, 228
+
+  Posset, cold, 228
+
+  Posset, snow, 230
+
+  Posset, orange, 229
+
+  Potato fritters, 261
+
+  Potato salad, 269
+
+  Potted meat, Strasburg, 260
+
+  Prawn jelly, 263
+
+  Prawns, curried, 255
+
+  Prawns, potted, 277
+
+  Prawns, to boil, 273
+
+  Pudding, à la Soyer, 293
+
+  Pudding, plain, 271
+
+  Puddings, see under various names, as plum, marrow, &c.
+
+  Punch, à la Romaine, 231
+
+  Punch, Scotch, 230
+
+  Punch, regent’s, 230
+
+  Punch, common, 230
+
+  Punch, cold, 230
+
+  Punch, West Indian fashion, 229
+
+  Punch tea, 231
+
+  Punch, milk, 230
+
+  Punctuality, importance of, 14
+
+  Purl, hot, 228
+
+  Putty, to soften old, 218
+
+  Potatoes, several ways of cooking them, 243
+
+  Pot-pourri, 141
+
+  Poultices, 111
+
+  Powdering, 163
+
+
+  Quinine, draught for dyspepsia, 129
+
+
+  Rabbit, fricasseed, 255
+
+  Rabbits, mumbled, 278
+
+  Rabbits, stewed, 250
+
+  Ramakins, 261
+
+  Raspberry vinegar, 223
+
+  Ratafia pudding, 293
+
+  Receipts, medical and household, 126
+
+  Renovating balls, 197
+
+  Rheumatic fever, 98
+
+  Rheumatism, 97
+
+  Rheumatism, prescription for, 129
+
+  Rhubarb fool, 270
+
+  Ribbons, to take creases out of, 198
+
+  Rice and apples for children, 306
+
+  Rice glue, 189
+
+  Rice milk, 145
+
+  Rice, plain, 262
+
+  Ring-worm, 105
+
+  Roasting, 236
+
+  Rust, precautions against, 218
+
+  Rust, to take from iron or steel, 212
+
+
+  Sack posset, 229
+
+  Sago, 144
+
+  Sago milk, 144
+
+  Salads, hints upon, 269
+
+  Salmon, collared, 263
+
+  Salmon, pickled, 277
+
+  Salmon, potted, 273
+
+  Salmon-trout pie, 290
+
+  Sanders, 264
+
+  Sandwiches, Victoria, 270
+
+  Sauté, or gravy soup, 272
+
+  Sausages, Bologna, 259
+
+  Sausages, Oxford, 274
+
+  Saucepans, to clean, 212
+
+  Sauces, see under the different heads, as oysters, lobsters,
+      shrimps, &c.
+
+  Scalds, lime liniment for, 133
+
+  Scarlet fever, 33
+
+  Scorbutic eruptions, 130
+
+  Scotch leek, 281
+
+  Scrofula, 47
+
+  Sea cookery, 271
+
+  Sea pie, 271
+
+  Seidlitz powders, 222
+
+  Senna and manna, to make palatable, 307
+
+  September, food and cookery for, 284
+
+  Servants, and mistresses, 8
+
+  Servants’ duties, routine of, 18
+
+  Servants, management of, 8
+
+  Sewage, to disinfect, 135
+
+  Shell-fish, selection of, 17
+
+  Sherry cobbler, 224
+
+  Shoes, French polish for, 188
+
+  Short-bread, 256
+
+  Shrewsbury cakes, 261
+
+  Shrimps, to boil, 273
+
+  Sick, care of the, 16
+
+  Side, remedy for pain in the, 132
+
+  Silk lace, to wash, 198
+
+  Silks, various ways of dyeing, 197
+
+  Silks, various ways of cleaning, 197
+
+  Silks, various ways of renovating, 197
+
+  Silver, to clean, 212
+
+  Simnel, to make a, 257
+
+  Sippets, 146
+
+  Sirloin of beef, 250
+
+  Skate, boiled, 263
+
+  Skate, fried, 273
+
+  Skin, remedy for chapped, 130
+
+  Skin, to prevent discoloration of, after blows, 133
+
+  Skin, to remove black stains from the, 215
+
+  Small-pox, 39
+
+  Smelling-bottles, to loosen the stoppers of, 142
+
+  Snipe ragout, 259
+
+  Snipe, roast, 259
+
+  Snuffers, to clean, 213
+
+  Soda cake, 270
+
+  Soda powders, 222
+
+  Soup à la Chartre, 280
+
+  Soup à la sap, 254
+
+  Soup, baked, 298
+
+  Soup, common, 248
+
+  Soup for the poor, 298
+
+  Soups, Flemish, 289
+
+  Soups, see under various names, as hare, giblet, &c.
+
+  Spanish pea, 262
+
+  Spasms, remedy for, 132
+
+  Spinach, 272
+
+  Spinach, boiled, 265
+
+  Spinach, stewed, 265
+
+  Spinach stewed with eggs, 299
+
+  Sponges, to clean, 143
+
+  Sprains, 106
+
+  Spruce beer powders, 222
+
+  Spruce beer, white, 225
+
+  Stain mixture, 202
+
+  Stains, means of removing, 194
+
+  Steel goods, to clean, 211
+
+  Stew for invalids, 147
+
+  Stew, first-watch, 271
+
+  Stewing, 172, 238
+
+  Stings, remedy for, 136
+
+  Stockings, to clean silk, 198
+
+  Stoppering, &c., 148
+
+  Straining, 155
+
+  Suet milk, 145
+
+  Summer beverages, 221
+
+  Sweetbreads, larded, 275
+
+  Syllabub, 265
+
+  Syllabub, Somersetshire, 297
+
+  Syllabub, Devonshire, 279
+
+  Syllabub, London, 279
+
+  Syrup pie, 278
+
+  Tables, laying out and arranging for breakfasts, luncheons,
+      dinners, teas, suppers, &c., 309
+
+  Tamarind drink, 225
+
+  Tapioca, 144
+
+  Tea cakes, 256
+
+  Tea-trays, to clean, 214
+
+  Teeth, to fill decayed, 138
+
+  Teeth, to remove tartar from the, 139
+
+  Teeth, preservation of the, 82
+
+  Teething, 32
+
+  Teething mixture, 129
+
+  Temperance in meats and drinks, 14
+
+  Tenant and landlord, 3
+
+  Tench, as water souchy, 250
+
+  Tench, fried, 263
+
+  Tench, stewed, 295, 299
+
+  Throat, affections of the, 86
+
+  Throat, remedy for sore, 131
+
+  Thrush, 36
+
+  Tic-douloureux, 100
+
+  Tic-douloureux, remedy for, 131
+
+  Tin covers, to clean, 211
+
+  Toasting well, 240
+
+  Toddy, buttered, 231
+
+  Toffee, for hooping-cough, 128
+
+  Toilette receipts, 136
+
+  Tomato, 290
+
+  Tomatoes, stuffed, 292
+
+  Tooth-ache, cure for, 131
+
+  Tooth-powders, 139
+
+  Trafalgar cakes, 293
+
+  Treacle beer, 223
+
+  Tripe, stewed, 275
+
+  Tripe, soused, 288
+
+  Tripe, stuffed and roasted, 288
+
+  Trotters, sheep’s, 145
+
+  Trout, boiled, 268
+
+  Trout, pickled, 277
+
+  Trussing, 320
+
+  Turbot, pickled, 299
+
+  Turbot, boiled, 282
+
+  Turkey, Dutch way, 273
+
+  Turkey patties, 250
+
+  Turnip pie, 296
+
+  Turnips, boiled and mashed, 274
+
+  Tying down, 148
+
+  Typhus fever, to prevent infection from, 135
+
+
+  Ulcers, ointment for, 133
+
+
+  Varnishes, various, 216
+
+  Varnish, for baskets and straw hats, 216
+
+  Varnish, incombustible, 216
+
+  Varnish, for plaster figures, 216
+
+  Varnish, for harness, 216
+
+  Veal broth, 258
+
+  Veal cake, 264
+
+  Veal cutlets à la Maintenon, 279
+
+  Veal, larded, 296
+
+  Veal olives, 260
+
+  Veal sausages, 251
+
+  Veal stock, 253
+
+  Veal tea, 147
+
+  Vegetable marrow, 274
+
+  Vegetable pudding, 261
+
+  Vegetables, observations on cooking, 260
+
+  Vegetables, selection of, 17
+
+  Velvet, to iron, 207
+
+  Velvet, to raise the pile of, 207
+
+  Velvet, to restore, 207
+
+  Venison, 251
+
+  Venison, fried, 292
+
+  Ventilation, 14
+
+  Vermicelli, 262
+
+
+  Warmth, in relation to health, 22
+
+  Warts, cure for, 132
+
+  Wasp, to cure the sting of a, 135
+
+  Water, a corrective for bad, 217
+
+  Water, hints respecting, 172
+
+  Waterproof boots, 217
+
+  Waterproof cements, 161
+
+  Waterproof cloth, 217
+
+  Waterproofing cloth, Chinese method, 218
+
+  Whey, lemon, 231
+
+  Whey, vinegar, 231
+
+  Whey, mustard, 231
+
+  Whisky toddy, 231
+
+  Whitebait, fried, 273
+
+  White-ears, roasted, 282
+
+  Whiting, boiled, 268
+
+  Whiting, fried, 268
+
+  Wine whey, 231
+
+  Wine, mulled, 231
+
+  Winter beverages, 221
+
+  Wood, to colour black, 195
+
+  Woodcocks ragout, 296
+
+  Woodcock, roasted, 291
+
+  Wounds, ointment for, 134
+
+
+  Zinc ointment, 130
+
+
+
+
+THE PRACTICAL HOUSEWIFE.
+
+
+
+
+THOUGHTS AND MAXIMS ON HOUSEKEEPING.
+
+
+
+
+CHAPTER I.
+
+    Importance of the Subject—Deficiencies in Practical
+    Training—The Happiness of Home mainly depends upon the
+    Housewife.
+
+
+The superintendence of a house, and the management, forethought, economy,
+and good sterling sense requisite properly to achieve this, demand as
+much study and perseverance as the acquisition of music, painting, or any
+other accomplishment. The latter are taught most sedulously; young girls
+are educated to delight our eyes and ears, and to shine in society: would
+it not be well if they were also educated to sustain a woman’s home, and
+often homely, duties?
+
+In no country is domestic comfort so prized as in England. It is in
+our happy land that the word Home is best felt and enjoyed; from the
+wealthy merchant to the peasant, home is the centre around which all
+else revolves; yet, strange to say, in all ranks there are thousands of
+girls brought up utterly in ignorance of home duties. They are taught
+a trade, or are educated for governesses, until that branch of female
+employment is so crowded with competitors, that upper servants obtain a
+better salary and are treated with more respect; or they are crammed with
+brilliant accomplishments and skilled in ornamental work, but of domestic
+duties they know little or nothing. Why is this? Surely elegance and
+utility are not incompatible.
+
+It is not alone the wife or mother who should be skilled in household
+knowledge. Every girl who has emerged from childhood, and who is
+approaching towards womanhood, is liable to be called upon to assume the
+reins of domestic government; the mother may be ill, bed-ridden, or die:
+why should the father, who has perhaps one or two daughters of sixteen
+years old or thereabouts, be obliged to seek elsewhere for a housekeeper?
+
+We trust that our readers will not for a moment imagine that we have
+any objection to accomplishments, that we would have a woman be merely
+an upper servant in the house it is her province to guide, that we
+consider the kitchen her only sphere, or that we undervalue intellectual
+acquirements, and elegant occupations. Far from it; but we would have
+our model housewife familiar with all the routine of domestic duties,
+well acquainted with the minutiæ of household economy, and perfectly
+competent to direct, or if need be, teach her servants—ay, even in cases
+of necessity, to do things herself.
+
+Every now and then we hear of a great stir being made about the “rights
+of women,” and claims made for their having an equal amount of power,
+and an equally active part in the business of life with men. It is by no
+means our intention to enter into the merits or demerits of that subject,
+but what we have to say is this, that if women were, from the highest
+to the lowest, more systematically educated to wield properly the great
+amount of power they _do_ possess, and if they were habituated actively
+and energetically to enter into that portion of the business of life
+which is their own peculiar sphere, this world would be a much happier
+and better one.
+
+There is a medium, however, in all things. A woman who worries all within
+her reach by her ultra-housewifery, who damps one down with soap and
+water, poisons one with furniture polish, takes away one’s appetite by
+the trouble there is about cooking the simplest thing, and fidgets one by
+over-done preciseness and cleanliness, is almost as much to be avoided as
+a downright sluggard, or the veriest simpleton.
+
+Neither would we have domestic economy and home duties vaunted, or made
+the constant theme of conversation; they are the private employments of
+woman; she must study other things in order to entertain her relatives
+and friends. Those who talk most of their duties are generally those
+who perform them most imperfectly. When a man returns to his home,
+or enters his sitting-room, fatigued and perhaps disappointed by the
+business of the day, he does not want to be annoyed by the details of
+domestic accidents, the misdemeanours of servants, and the cheating of
+tradespeople. He has had _his_ worries during the day, too, and with that
+pride, or reserve, or want of confidence which is peculiar to most men,
+he keeps them to himself.
+
+Many a girl can make good pastry, or dress up jellies, and such like, for
+an evening party, and being much complimented for her labours by those
+who relish the produce, forthwith fancies herself a capital housewife,
+while in all probability, she scarcely knows how vegetables are cooked,
+is profoundly ignorant of the prices of the commonest articles of daily
+consumption, and could not tell of what material a house-cloth should be
+made.
+
+And how few there are who could, in case of need, make a cup of good
+gruel, or a glass of white-wine whey, or even a little broth or barley
+water. We do not say that they could not manage to produce something
+resembling these things, but the capricious appetite of the invalid
+rejects the tasteless messes.
+
+Some persons affirm that they have no capacity for this matter, no
+taste for that. To such we would reply, If the things alluded to are
+necessary parts of duty, cultivate a taste, persevere in endeavouring to
+improve a capacity for them. This world is a beautiful one, in spite of
+what grumblers say, and thousands would find it a much happier one if
+they studied their duties more, and sought their pleasure or indulged
+their fancies less. To all of us it is intended to be a place of trial
+and probation, and every human being in it exercises a greater or less
+influence upon the character, the happiness, and the destinies of many
+others, and is accountable for opportunities wasted, and blessings
+neglected or transformed; and women especially so.
+
+From the peeress to the peasant, a highly principled, sensible woman,
+is, or may be, a blessing to numbers; and not so much by great deeds
+or extraordinary exertions, but simply by a quiet, straightforward
+performance of those duties which God has given her to do.
+
+Thus far we have gone with our exordium; but in subsequent papers
+we shall proceed seriatim through the various duties and business
+appertaining to a house, endeavouring to map out a clear chart of what
+these are, to point to the sudden rocks, and show as simply and tersely
+as possible how these may be avoided, and the vessel floated always in
+tolerably peaceful waters.
+
+As it is the province of man to promote the necessaries and comforts
+of home, so it is the province of woman wisely to dispense them; and
+upon the due performance of her onerous duties rests the social joy
+and peace of the home, while nothing but muddle, misery, and ruin can
+follow neglect of them. For her guidance we have at much labour brought
+before her information upon subjects that fall within the true scope of
+housekeeping, and multifarious as those subjects are, it is our belief
+that in consulting the Index she will find a reference to most of those
+subjects upon which she may require information.
+
+
+
+
+CHAPTER II.
+
+    The Beginning of House keeping—Importance of a proper
+    Appreciation of Economy at the Commencement—Taking a
+    House—Choice of Locality—Agreement with the Landlord—Relative
+    Advantages and Disadvantages of Furnished Lodgings—Economy and
+    Taste in the Selection of Furniture—Importance of a proper
+    Selection of Kitchen Utensils.
+
+
+That sensible and oft-quoted old lady, Mrs. Glasse, in one of her recipes
+begins thus:—“First catch your hare.” Acting upon so good an example, we
+will first take a house and furnish it, previously to laying down axioms
+for its management.
+
+Before any steps are taken, the income or pecuniary means of the parties
+about to commence housekeeping, should be well considered. We know that
+by young “brides elect,” and rash youths bent on matrimony, such £ s.
+d. matters will be deemed dreadfully sublunary; they have a notion that
+if once they are married, all will be sure to go right. A young clerk,
+rejoicing in an income of £80 or £100 per annum, more or less, every
+penny of which he has been in the habit of seeing annually swallowed up
+by his own expenses, falls in love with the daughter of a well-to-do
+tradesman, a surgeon, or a lawyer in tolerable practice. The young lady
+can sing and play, speak French, Italian, and German a little, produce
+marvels in the way of crochet and ornamental work, loves poetry and
+romance, and can trim herself a smart bonnet, which, however, often
+costs more than if she had purchased one ready made. But she has been
+at boarding-school, and knows little or nothing of life as it is; her
+wants have been provided for, there have been servants to wait upon, and
+parents to love and cherish her; and now, to crown all, she has a lover
+to adore her, to write “sonnets to her eyebrow,” sing a second to her
+duets, and flatter her caprices and pretty whims.
+
+If the father is a shrewd, worldly man, he soon nips this promising bit
+of flirtation in the bud; but if he is an easy-going sort of person, or
+one with a family of daughters who will, he knows, at his death, be but
+poorly provided for, he lets matters take their course. The young man
+proposes, feeling certain in his own mind that a wife will be an actual
+saving to him—single men are so imposed upon! The heads of the families
+meet in grave consultation on the subject of “ways and means,” and not
+seeing their way clearly, separate without coming to any resolution.
+The young people are importunate; they urge all sorts of hopeful,
+inexperienced arguments, and become eloquent under the enthusiasm of
+love. He wilfully ignores the fact that he has been accustomed to spend
+half his income on clothes and amusements, and that a merely nominal sum
+had been paid to his parents for board and lodging, and all the comforts
+of a good home, and the rest frittered away he scarcely knows how. She
+forgets how much she spends on gloves, ribbons, perfumes, and other
+finery, not to mention actual necessaries, and persists in seeing an _el
+dorado_ in the income of her lover.
+
+They overcome all obstacles and are married, and with _éclat_, or it
+would not be _comme il faut_. As much is spent on the bridal dress and
+the hired coaches, and the breakfast, as would keep the newly-married
+pair comfortably for a month; then off they go into the country to
+spend in travelling, hotel-bills, &c., some £20 or £30, and fulfil all
+the requirements of the etiquette of this enlightened age, which often
+imperiously demands reckless expenditure when common sense would advise
+more than usual economy.
+
+However, we do not consider it our mission to enter on Quixotic quarrels
+with the ways of the world. It is, as our young people soon find—
+
+    “A very good world to live in,
+    To lend, to spend, or to give in;
+    But to beg, or borrow, or get one’s own,
+    ’Tis the very worst world that ever was known.”
+
+In taking a house, the first matters to be considered are, the rent we
+can afford to give, and whether we are bound to any particular locality.
+Having settled this, we may begin our search accordingly. Where locality
+is not specified, always choose one as open and airy as may be, and where
+the soil, or at any rate the subsoil, is not clay, where the drainage
+is good, and there is an ample supply of water, and no neighbouring
+factories giving out noxious gases and poisonous smoke and vapour. Too
+close a vicinity to a churchyard is likewise to be avoided. Of course,
+the house must be capable of accommodating the family who are to occupy
+it, and there should always be a spare room or two which can be used
+for bed-rooms, or other purposes in case of emergency. There should be
+closets, cellars, &c., and good ventilation front and back. A fee to a
+well-qualified surveyor is often well bestowed, for he may detect serious
+faults in a house, which, to an ordinary observer, seems well-built and
+comfortable.
+
+The agreement with the landlord should be clearly understood, and all
+liabilities as to parochial and other taxes, local rates, house repairs,
+with charges for fixtures, &c., inquired into, and definitely arranged,
+before the agreement is signed.
+
+It sometimes happens that the chief rooms are not papered and painted
+until the house is let. In such case the in-coming tenant generally has
+the power of choosing the papers, or panellings, and paint. He will, of
+course, select such as will best harmonize with the colour which the
+furniture and hangings should have.
+
+Having taken our house, it generally wants a thorough cleaning and
+airing. The former may sometimes be got out of the landlord; the latter
+must always be done by the tenant; and in spring, autumn, and winter,
+fires should be kept for three or four days, according to the time the
+house has been empty, and to the repairs it has undergone during that
+interval; for, of course, nobody takes a house in the state of dirt and
+dis-repair in which it is usually left by an out-going tenant, or if
+they do so under the notion that the landlord will set it all to rights
+after they are in, they will find out their mistake, and repent their
+confidence.
+
+We will now suppose the house taken, cleaned _thoroughly_, and well
+aired, and will proceed to furnish it. But first we must pause to observe
+that young people will do well carefully to consider matters before they
+take upon themselves the troubles and responsibilities of housekeepers.
+Where their joint savings, or some sum especially bestowed for the
+purpose by friends or parents, enable them to make the necessary outlay
+for furniture, linen, &c., and yet have something left to put by for
+“a wet day,” and the rent and taxes can be afforded by the income of
+the husband, it is all well and good. But if money must be borrowed, or
+debts incurred, or the income mortgaged,—begin life in the quietest way
+rather than with this responsibility, or with these incumbrances. Take
+furnished apartments for awhile, until you see your way. Thirty pounds a
+year will pay for two rooms on the ground-floor, and fifty for two on the
+drawing-room floor, in a respectable locality, and this covers rent, wear
+and tear of furniture, and attendance.
+
+We know that it is customary to say that people are victimized, cheated,
+ill-used and abused in furnished lodgings; poisoned with dirt, and
+devoured by vermin. It may be so in some places, but all we have to say
+is, that the first four years of our married life were passed in them,
+and now every autumn, for a month or six weeks, we dwell in furnished
+lodgings at some watering-place, and that we have found the trials of
+housekeeping pretty much the same; whether in lodgings or in a house,
+with one’s own servants; the expenses in the former were fewer, so were
+the comforts, and the waste and cheating are about the same in both
+cases, when strict surveillance is not exercised.
+
+Of course, if people will permit themselves to be cheated, and do not
+know how much or how little of each article of food or grocery ought
+to be consumed per day or per week, or what its cost is, they will be
+cheated by lodging-house keepers, and also their own servants. Neither
+is it wise to go into an actual lodging-house, where the proprietors
+avowedly live by, or, in other words, on their lodgers. There are always
+respectable families to be found who only let one set of apartments,
+and with whom it is very possible to get along comfortably. As to
+the much-decried attendance in lodgings, we found generally, that by
+keeping our boxes and drawers locked, and throwing as little temptation
+in the servants’ way as possible, we were seldom robbed; and that, by
+consideration for and patience with the household drudge, aided by the
+occasional spur of some little gift or gratuity, we got a fair share of
+her services.
+
+But to our furnishing business. Here, again, those unsentimental letters
+£ s. d. present themselves, and say, “Thus far shalt thou go, and no
+farther,”—and that limit is dependent upon the funds in hand, and which
+may, without incurring debts or emptying the purse, be expended.
+
+For bed-room furniture, mahogany, maple-wood, and oak are the best and
+prettiest; there are also very serviceable, well-polished, stained wood
+imitations of all these three; and there are, too, very common and
+trumpery imitations, which turn shabby in a few months, and are generally
+badly put together, and do no service; two good chairs are worth a dozen
+of such rubbish as these latter.
+
+As a general rule, we should advise avoidance of all cheap, showy,
+furnishing establishments; likewise, unless you are wealthy, of all
+fashionable upholsterers.
+
+Patronize good, old-established houses of business, and do not,
+to spare trouble, enter a large emporium, which too often, like
+Jack-of-all-trades, does everything, but nothing well; seek for separate
+articles at the establishments of various respectable tradespeople.
+
+Never buy second-hand bedsteads, bedding, or hangings, unless you are
+well convinced that no more than you bargain for is included in the
+purchase.
+
+Iron and brass bedsteads, which can now be had of every size, form, and
+price, are far preferable, both as regards health, cleanliness, and
+lightness, to any others.
+
+Chintz or dimity are better for bed-furniture than damask, moreen, or
+any fabric containing wool; they harbour less dust, and are less liable
+to hide vermin.
+
+Kidderminster carpets are best adapted for bed-rooms. Never place carpet
+under a bed, or you provide a resting-place for all the dust and flock
+which daily falls from the mattresses, and establish a nice hot-bed for
+fleas. Let the carpet be composed of about three pieces, in order that it
+may be frequently taken up and beaten or shaken, and the floor scrubbed
+clean.
+
+Those who value health will not have a feather-bed in their house. Good
+mattresses of wool, and wool and horsehair, iron bedsteads, and as little
+bed-furniture, curtains, &c., as may be, with a light quilt, are the best
+preventives against rising languid, inert, and unfit in the morning for
+the duties of the day.
+
+Never crowd a bed-room with furniture; have that which is really useful
+and requisite, and no more; and in fitting it up, always remember that
+illness often comes when we least expect it, and take care that your room
+shall possess such articles as will then be needful for comfort and ease.
+
+A dining-room requires little furniture; but that little should be good
+and handsome, and of mahogany.
+
+About furnishing drawing-rooms, we can give no directions, so much
+depends upon taste. We would only reiterate our warning to beware of
+showy, veneered, vamped-up furniture; or, when the room has had a fire in
+it some dozen times, you will be startled occasionally by reports, as if
+small cannon were discharged, and on rising to investigate such alarming
+noises, you will find, perhaps, a crack across one door of the beautiful
+rosewood cheffonier, or a gaping chasm in that lovely loo-table, or a
+piece of carved work flown off the card-table, showing only deal beneath!
+
+Here, again, a little furniture tastefully arranged, is far better than
+a crowd of articles; besides, in one’s course through life, furniture
+accumulates gradually, and if it is necessary to sell one thing in order
+to make way for another, that is a very unprofitable business.
+
+We now come to the kitchens, where the wants are multifarious, for here
+must be accumulated means of feeding, and cleaning, and keeping in order
+the whole house. Of course we can give no detailed account of what will
+be required, as all depends upon the extent and style of the household;
+all we can do, therefore, is to make one or two general remarks on the
+durability of different wares.
+
+As few copper cooking utensils as possible should be had, and those few
+should be most thoroughly tinned in the inside, and always carefully
+cleaned and dried before being put away. For ourselves, we prefer
+block tin to anything else for saucepans, pots, and kettles generally.
+Iron does not so quickly or plainly tell any tale of dirt or neglect;
+cast-iron is very brittle, and cannot be repaired when broken; and copper
+is so likely to harbour verdigris. A good double block tin saucepan
+should always have the cover, the handle, and the back, kept bright as
+silver, and the top, spout, front, and handle of the kettle, should
+also be kept bright; for, besides that a polished surface maintains heat
+better than an uneven, blackened one, it looks wonderfully better; and if
+the smoke is never allowed to gather on these parts, it is easy to keep
+the utensils as bright as they were at first.
+
+For stewpans, iron tinned on the inside is most useful.
+
+Candlesticks for common house or kitchen use should be of tin or brass,
+and large enough to prevent grease spots. There is no wear in japan.
+
+Wooden bowls for washing glass and china, and block tin or zinc
+hand-bowls, will be found most serviceable.
+
+All utensils for the conveyance of water about a house should be of
+metal, as water-cans of different sizes, hot water jugs with covers,
+shaving-mugs, &c., since thereby much breakage will be saved; and these,
+if bought good at first, will, with ordinary care, last a very long time.
+The same remark applies to foot-baths. Very pretty toilet sets for the
+wash-stand are now also made in zinc, and beautifully painted or japanned.
+
+Sarcophagus, and other extraordinarily shaped coalscuttles, are to be
+avoided as most troublesome and awkward affairs, out of which it is next
+to impossible to extract coals conveniently.
+
+In the “Housewife’s Reason Why,”[1] the advice which is here given
+arbitrarily, is supported by the explanation of principles, or _reasons_,
+with which every Housewife should be acquainted, and a knowledge of which
+will impart a quickening interest to every duty she is called upon to
+perform.
+
+[1] London: Houlston & Wright.
+
+
+
+
+CHAPTER III.
+
+    Care of Plate—Choice of Cutlery—Crockery, China,
+    Glass, Ornaments—Linen, Bedding—Uses for Old
+    Linen—Brushes—Miscellanies—Income and Expenditure—Mistresses
+    and Servants—Hiring Servants—Management of
+    Servants—Watchfulness a Leading Principle in Economy.
+
+
+With regard to all those articles which fall under the general
+denomination of “plate,” we should advise that all imitations be avoided;
+let those who cannot afford silver or plated goods be content to use
+simple metal, which does not pretend to be more than it really is.
+All the imitations of silver will, even with the utmost care, betray
+themselves in a very short time, and have a would-be-genteel-if-I-could
+sort of air, which is far less respectable than the plainest of all
+materials; besides, the money they cost would purchase a few _real_
+articles, which are always worth their weight in silver, whereas the
+imitations have only a nominal value, and lose even that as they become
+discoloured and dull.
+
+Metal tea and coffee pots may be had very good, and in very handsome
+patterns, and they are far more durable than china, drawing better, and
+retaining heat longer.
+
+Cheap cutlery is mistaken economy. Good knives and forks will, with
+ordinary care, last for years; common ones have no wear in them, and
+never can be made to cut well.
+
+Crockery, china, and glass, we need say little about, for they may be had
+at all prices and of all qualities. The moulded or cast glass looks as
+well as cut-glass, if not placed in contrast with it, and wears as long,
+and costs considerably less. For dishes, jugs, butter-coolers, &c., we
+should always use it; decanters, wine-glasses, and tumblers, do not look
+so well in it.
+
+As regards ornamental china, or glass, or what not, little can be said,
+these things are so much matters of taste; but better have but one,
+and let that one be really handsome and good, than have a crowd of
+cheap, showy trifles; besides, these, again, are things which gradually
+accumulate, and therefore it is always better to devote the money in
+hand to necessary articles, and leave the more ornamental ones for after
+consideration. A good clock for the kitchen, and a handsome one for the
+drawing-room, are useful and necessary things, especially the former.
+
+In household linen, again, it is false economy to buy common or cheap
+materials. For sheets, linen, union, calico, and Swiss twilled calico
+are used; these substances are now woven wide enough to render a seam
+unnecessary, and all we have to do is to measure the width of the beds
+and allow an extra half yard; the ordinary length of a sheet is three
+yards and a half. The pillow-cases must be of the same material as the
+sheets. Marseilles quilts are too heavy to be beneficial to health; any
+industrious housewife may knit very serviceable and pretty counterpanes
+in squares or shell-shaped pieces, during those periods when she is
+chatting, or between the lights, or at hours when she would otherwise
+most probably be doing nothing. It is for such useful purposes as these
+we value knitting, crochet, &c., for they can be made the means of
+economy and usefulness, instead of being, as they too often are, employed
+on useless expensive trifles.
+
+Table-cloths, tray-cloths, and dinner napkins will of course come
+under the category of “linen,” and can be obtained at very reasonable
+prices compared with what they were twenty years since. Towels, too,
+are included in this list. In the case of chamber towels, again, comes
+diversity of opinion, some preferring a soft, some a hard, some a rough,
+and some a smooth towel; damask and diaper are not soft enough for some
+delicate skins. For our own part we like towels which administer a
+certain amount of friction to the skin, and all medical men agree that
+this is requisite to health. For the kitchen, round towels, tea-cloths,
+and glass-cloths, will be required, as well as dusters, pudding-cloths,
+knife-cloths, house-cloths, and flannels for cleaning. These, although
+they do not come precisely under the head of “linen,” will have, by
+young housekeepers newly furnishing, to be purchased at the same time,
+and therefore may as well be mentioned here. Old sheets make good
+glass-cloths; old table-cloths make nice soft towels; all dresses of
+cotton, or old dress-linings, will serve for dusters, and old blankets
+for house-flannels.
+
+Besides these, there are needed toilet-covers for chamber tables, chests
+of drawers, &c., carpet covers, muslin for chamber window-curtains,
+muslin for drapery for the toilet-table, coarse sheeting for
+dusting-sheets to cover the beds or drawing-room furniture when sweeping
+and cleaning; a yet coarser sheet to lay down in front of the stoves when
+they are being cleaned, chamois leathers for cleaning the plate, brass,
+steel, and windows; and bags for the best brooms.
+
+Then we come to brushes, and their name is legion. Oh, this furnishing
+a house is a serious affair! a carpet-broom, a short handled one for
+the stair carpets, a hair-broom for the bed-rooms, and another for the
+passages and kitchens; feather brushes, dusting-brushes, stove-brushes,
+hearth-brushes, shoe-brushes, plate-brushes, paste-brushes,
+clothes-brushes, a hat-brush, and a table-brush to remove the crumbs from
+the table-cloth, are all needed; and these should be bought at a good
+warehouse, and of good quality, if we would have them do us service,
+and not fall to pieces, or lose their hair, as soon as they are fairly
+brought into use.
+
+There are many items yet unmentioned, but it will not be requisite for
+us to waste our time, or that of our readers, by enumerating them all
+seriatim; we will therefore proceed to other matters.
+
+Supposing now that we have our house, and it is furnished, the next thing
+to determine is how many servants can be afforded. Must we be content
+with one, a “general servant;” or can we afford a cook and housemaid, or
+even aspire to the gentility of a man-servant or a page? Beware of this
+latter individual, young housekeepers, if you value your comfort; for
+if you chance to get a quick, clever lad, he will have more tricks than
+a monkey; and as for the stupid variety of the “genus page,” it is a
+torment indeed.
+
+The expenses must be determined by the sum which can, without incurring
+debts, or living too closely up to one’s income, be devoted to
+“housekeeping,” under which head we include rent, taxes, wages, and
+every outlay appertaining to the house. Now, in reckoning the expense of
+a servant, the question of wages is not the only one to be considered;
+there is the board and washing; and £30, exclusive of wages, is the
+lowest at which the keep of each servant can be estimated.
+
+We know it is the fashion to speak of servants as “necessary evils,”
+and to decry them as “a bad set.” Surely, if there is any truth in
+old proverbs, there must be faults in the mistresses as well as the
+domestics, for we have heard that “good mistresses make good servants:”
+how comes it, then, that there are so many bad ones? Firstly, from the
+defective education of that class whence female servants are generally
+taken. Born in those miserable localities where poverty is compelled to
+dwell; reared among scenes of vice, often in the midst dirt, misery, and
+temptation; taught to read at some Sunday-school, the moral lessons of
+which were but a feather in the balance against the worldly lessons of
+the other six days; fed afterwards on that pernicious cheap literature
+which puts all sorts of idle and vain follies, desires, and passions,
+into the head, the girl is at fourteen hired for some trifling sum to
+nurse a baby, and idles about the streets with others of her own age,
+gossiping; or is errand girl to a dressmaker, and thus pursues her
+studies of human life; or is engaged to help the mistress of some small
+lodging-house, and generally works hard, and fares hard too, and gets
+plenty of hard words. None of these people in general regard her as a
+fellow-creature having, like their own children, need of teaching, of
+guidance, of patience, and kindness; if she does pretty well, why, it is
+her duty! if she does badly, she is discharged! Many a girl would have
+become a valuable servant, a respectable and reasonable individual, if
+in her first service she had found a mistress who knew what the duties
+of a Christian woman at the head of a house were. Of course, there
+are characters which no treatment, however judicious, can permanently
+benefit; but still we ought to try what we can do ere we despair; and the
+influence of a steady pursuance of duty is always, more or less, felt by
+all within its power.
+
+In hiring servants be particular in inquiring as to their characters,
+and, if possible, learn something of the people with whom they have
+lived; let all stipulations as to wages, extras, holidays, and such
+matters, be clearly specified and rightly understood.
+
+As a country cannot be governed without laws, neither can a household,
+and the mistress should be as absolute in her own house as a sovereign in
+her dominions. Order and regularity are the key-stones to comfort, and
+our housewife must carefully arrange and digest her scheme of government
+in the first place, and be always alive to any modifications which
+emergencies, or prudence, or circumstances, may call for. And she must
+_understand_ what she is about, or her scheme will be worthless; she
+must be able to teach, nay, to demonstrate upon occasions; she must be
+regular in her own habits if she would have those about her regular, neat
+in all that concerns herself, attentive to the details of housekeeping,
+economical, just, active, and considerate. She must neither hold the
+reins of government loosely and negligently, nor too sternly, but must
+quietly exercise a general and regular surveillance over every part of
+her house and household; and this can be done without tyranny, without
+vexatious interference, or ebullitions of temper. Let the servants once
+feel that this is her habit, and they will act accordingly; and if the
+place is good, conduct themselves so as to endeavour to please and keep
+it. And it is the interest, as well as duty, of every mistress, to make
+her servants comfortable, to see that they have a sufficiency of good
+food, that they are well lodged, that they have time to mend and wash
+their own clothes, nay, that they know how to do so, and do it.
+
+A mistress need never forget herself, or weaken her authority, or
+show any false indulgence; but in numberless ways she will have the
+opportunity of endeavouring to guide, to advise, and to benefit those
+dependent upon her; but she must be patient, if she would really do
+good. She must remember what may have been the early education, the
+trials and temptations, the experiences of those girls, and must not
+expect too much from them. As we have before said, she must hold the
+reins of government with a firm hand; she must not overlook neglect of
+duties, irregularities of conduct, want of order or cleanliness, or
+inattention to her commands; but she can notice these things quietly,
+without loss of temper, and when alone with the offender; she can also
+notice and praise neatness, attention, obedience, and such like, and not
+accept the good as mere matters of course, and only mark the evil. She
+should likewise endeavour to induce her servants, by example and precept,
+to be regular in attendance on religious worship, and make Sunday to them
+in some degree a day of rest instead of one of extra cooking and work,
+and have a supply of those excellent little works to lend them, which are
+published by the religious societies. While she inculcates economy in
+things relating to herself, she should try to induce them to save, to put
+by regularly a certain portion of their wages, and not be extravagant in
+clothes, but make and mend their things properly.
+
+There is little saved by giving paltry wages; a useful servant will not
+accept them, and those who do, cannot clothe themselves respectably on
+six or seven pounds a year, and will too often eke out their means by
+peculation. It is well to begin with moderate wages, as nine or ten
+pounds, and promise an annual increase, which promise both induces a wish
+to please, and takes away one great excuse for leaving, viz., a desire of
+“bettering herself.”
+
+The amount of the income will determine what sum can be allowed per annum
+for housekeeping, for besides, there will be clothing expenses to be
+provided for, sundries of various kinds, expenses of illness, on which
+we must all reckon, and there _ought_ to be a reserve fund regularly
+laid by to provide for any unforeseen emergency, or form the “nest egg”
+of a provision for a rising family. Well, suppose the sum determined!
+the next question is, how to apportion it so as to combine economy with
+comfort, and secure a regular and uniform style of living, not luxuries
+to-day and parsimony to-morrow. Now, how can our young housekeeper do
+this if she knows little or nothing of the prices of provisions; if she
+scarcely remembers when things are in season and may be purchased at a
+reasonable rate, and when they are actual extravagances; if she has no
+idea what quantity of this or that ought to be consumed, by a family of
+a certain size, per week or per month; and, above all, if she has little
+aptitude for domestic management, and considerable contempt for all such
+vulgar details? Few who have read that truthful sketch of Dickens’s, the
+“child-wife,” will forget the pretty helplessness of Dora; but, although
+this reads well in a novel, very few such girls, and there are many of
+them, will meet with husbands as indulgent; for men do like to see their
+home well ordered, and to feel the comforts of good management.
+
+Every housekeeper should keep a strict account of all her expenditure;
+should see that each bill be receipted when paid; and file all receipts,
+and keep them for a year at least—we should rather say two or three. All
+housekeeping bills should be paid every week, for it is easier to pay
+small sums than large ones; and besides, then the correctness of the
+bills can be ascertained. The mistress should look each one over herself,
+as thus she will detect, and can check, any inaccuracy on the part of the
+tradesmen, or extravagance on the part of her servants. Should she be her
+own housekeeper, she should deal regularly with respectable tradesmen,
+for they will rarely risk losing a good customer by selling bad articles.
+Bargain hunting is always perilous, even to good judges; “cheap and
+nasty” is perhaps a vulgar proverb, but it is a true one. Cheap tea,
+coffee, sugar, &c., are all adulterated; cheap vegetables and fruit are
+generally stale; cheap meat is that which has been sent ready killed to
+the market, and, therefore, is by no means as fresh as might be wished;
+and cheap poultry and fish are to be regarded with very great suspicion;
+all, therefore, injure the health.
+
+Those who have store-closets, will find their advantage in purchasing
+some things wholesale. Candles should be bought in the latter part of
+summer, when they are usually cheaper, and a store laid in, for they
+improve by keeping. So does soap. Coals, too, should be ordered in
+July or August, and if there is cellarage, a stock for the winter laid
+in. Many articles of grocery may often be purchased in quantities at
+considerable saving. The same remark applies to bacon, butter, and
+cheese; but, unless there are good dry store-rooms, these latter cannot
+be kept. It is useless to make pickles or preserves unless the house is
+dry—in damp localities these things mildew and spoil; nor are we sure
+that in small families it is economical to buy them at all, they can be
+bought so reasonably now. All stores should be kept by the mistress, and
+given out as required.
+
+All good housekeepers will provide themselves with weights and scales,
+and thus be prepared to check the _quantities_ of goods sent them by
+their tradespeople, who are as liable to make errors in weighing as in
+casting their bills. We cannot too particularly impress this upon the
+attention of our readers, as an essential means to protect themselves
+against errors in weight, whether arising from accident or design. Many
+heads of families are exceedingly particular about the _price_ of their
+purchases, who are utterly regardless whether or not they have the
+_weight_ they paid for. Tradesmen are aware of this trust imposed in
+them, and too often take advantage of it.
+
+
+
+
+CHAPTER IV.
+
+    Order, Cleanliness, Punctuality—Early
+    Rising—Temperance in Meats and
+    Drinks—Ventilation—Bed-rooms—Nurseries—Light—Influence of
+    Good Management upon Domestic Love and Happiness—The Dinner
+    Question—Going to Market—Dinner Parties—Evening Parties.
+
+
+In the realm which our housewife is to govern, order, cleanliness,
+punctuality and economy must be the fundamental principles which, by
+precept and practice, she endeavours to enforce. It matters little
+whether her subjects are limited to a single maid-of-all-work, or general
+servant, as it is now the fashion to call this class of domestic, or
+whether she reigns over two, three, or more “helps,” the principle must
+still be the same; a certain routine of daily and weekly duties must
+be laid down, and it lies with the mistress to see that not only these
+are performed properly, but that all incidental matters are likewise
+attended to. However wealthy a family may be, they are not willing that
+their houses and furniture should be injured by neglect or mismanagement,
+therefore must care be taken. Money can enable a man to hire more
+domestics, but it cannot secure that these persons shall be cleanly,
+diligent, trustworthy, and painstaking; it cannot secure him from the
+consequences of their ignorance, their carelessness, their extravagance.
+Nothing but the supervision of the mistress, or a good housekeeper, can
+do this. If, then, a rich man, who can pay the best wages, and hire the
+most experienced servants, finds still that he lacks something, how much
+more so will one of moderate income or of limited means suffer, should he
+not find in his wife a _practical_ housewife?
+
+What I am now about to say, some of my readers may perhaps think out of
+place; nevertheless I shall say it. A woman cannot really do her duty as
+a wife, mother, or mistress of a family, unless she is fully sensible
+of the importance of health, and gives to all sanitary measures their
+due attention. With loss of health come diminished powers of usefulness.
+Languor and delicacy in a wife may call forth the sympathies, but do
+not increase the comforts or happiness of a professional or business
+man; neither do they render a woman more inclined for, or equal to, the
+performance of her part in domestic life. And too many of our young girls
+render themselves languid, feeble, and delicate, by inattention to the
+commonest requisites of human nature. The crying evil of towns is usually
+the want of baths attached to houses, and the small size of bed-rooms;
+now these are in general accepted as things which must be endured, and
+little or no attempt is made to palliate them. All medical men, however,
+agree that plentiful ablutions of the body with cold or tepid water, and
+a good supply of fresh air in every sleeping and living room, do more
+to preserve health than all the drugs in the pharmacopœia. And next to
+these come early rising, avoidance of late hours and crowded assemblies,
+regular exercise in the open air, and attention to diet. By this latter
+we do not mean actual eating, but abstinence from pernicious viands,
+as pastry, sweetmeats, rich gravies, unripe fruit, &c. Pork, veal, and
+various kinds of vegetables can only be eaten sparingly and occasionally
+by some persons. Spirits should only be used medicinally, that is to say,
+at times when common sense tells us they might be of benefit. To take
+them habitually is equivalent to slow poison.
+
+Besides the benefit a woman derives in her health and person from
+attention to all matters relative to personal care, she will gain another
+in the effect of her example upon her dependants; for we are all, to a
+certain extent, creatures of imitation, and prone to follow example,
+be it good or bad. Servants who see before them one who consistently
+practises the virtues of economy, regularity, personal cleanliness, and
+general neatness, will never run diametrically counter to all this,
+but will in some degree shape their conduct accordingly; while all the
+precepts in the world, without practice, will but go in at one ear and
+out at the other.
+
+Where only one or two servants are kept, the mistress will do well
+not to leave her chamber before she has opened her windows and laid
+the bed-clothes back over two chairs, so as to ensure the sheets and
+blankets, heated by the contact with the body all night, being well aired
+and cooled. No bed should be made, or night-dress folded up, until it
+has been aired, and suffered thoroughly to cool for at least two hours.
+Nurseries should be aired while the children are at breakfast, and while
+they are taking their morning walk. Dining and drawing-rooms require a
+current of fresh air passed through them at least once every day, to
+dislodge all the vitiated air tainted by the smell of food, flowers, &c.,
+and by having been inhaled by those using the rooms. Many of our readers
+have doubtless been struck, on entering some houses, by the close, faint,
+unwholesome smell they, coming from the fresh air, at once perceive.
+Those who dwell in it habitually are not conscious of it. They dread the
+chill of fresh air, or the dust or smuts it will bring with it into their
+rooms; and therefore shut it carefully out, and cherish in its stead
+a species of slow poison—a heavy atmosphere loaded with all sorts of
+pernicious gases.
+
+Light, too, is another forbidden luxury in some houses. Heavy Venetian
+blinds jealously protect the delicate hues of the curtains and carpets
+from its influence, and the inmates consequently fade, instead of the
+upholstery; for a human being can no more do without light than can a
+flower, and we only need place this latter in a cellar for a few days,
+and we shall see how it will look. It must not, however, be supposed
+that we would recklessly suffer the noonday sun to shine on our damask
+curtains or tapestry carpets, or that we should open our windows when
+rain, hail, or snow beat full upon them; all we wish to do is to advise
+such a use of God’s choicest gifts as health requires, and common sense
+dictates.
+
+Nor is it only with a view to exercising a salutary influence upon her
+domestics, and strengthening herself, that we would counsel our housewife
+to pay strict attention to all matters of sanitary importance. A female
+writer of some celebrity has said—“If before marriage a woman has been
+deluded into the notion that a multiplicity of small ailments invested
+her character with an interesting kind of delicacy, the sooner she
+becomes well after marriage the better for herself and all around her.”
+
+Now we do not intend to assert that there are not many men who are
+unwearied in their tenderness in time of illness; but this we must say,
+that there are thousands more who “vote sickness a bore,” who have little
+sympathy with, little tolerance for it; who married to have a cheerful
+companion, not a drooping, languid invalid to come home to; and who soon
+begin to seek elsewhere that companionship and that cheerfulness they
+have failed to find at home. And alas! when a man’s love has once been
+dimmed, or alienated from his wife, it never wholly recovers its lost
+lustre, but remains a mere mechanical matter of duty or honour, and
+too often not even that. Matrimony may bind a man to his wife legally,
+but herself only can retain her empire over his heart; and to do this,
+she will need even more than her former charms, and attractions, and
+fascination, besides a vast variety of other attributes which her new
+position will require of her. Our great poet, Shakspere, says—
+
+    “Thy husband is thy lord, thy life, thy keeper,
+    Thy head, thy sovereign; one that cares for thee
+    And for thy maintenance—commits his body
+    To painful labour both by sea and land,
+    While thou ly’st warm at home, secure and safe;
+    And craves no other tribute at thy hands
+    But love, fair looks, and true obedience.”
+
+Women little dream what they peril when, after marriage, they neglect
+the accomplishments, the tasteful dress and adornments, the charming
+_coquetterie_ of manner which enthralled the lover. They not only risk
+their happiness, for it depends on him, but they neglect what ought to
+be their highest ambition—that of proving how much dearer is the wife
+than the mistress, and of rendering home a refuge from cares, a scene of
+tranquil happiness, social enjoyment, and real comfort.
+
+       *       *       *       *       *
+
+There are few things more perplexing at first to young housewives than
+the momentous question of dinner. Now, a good cookery book, a short walk
+round the region where the marketing is done, and a knowledge of family
+likes and dislikes, will generally enable even a novice to arrange this
+important matter, at least so far as the ordering goes, the cooking being
+another consideration. A glance at those pages in which we give a list
+of the things in season for each month, will assist the housewife in her
+selection for the table, and enable her to cater for variety, whilst a
+visit to the market will enable her to expend her money economically.
+Things must not only be “in season,” but “in reason,” to make a moderate
+income productive of the greatest degree of comfort.
+
+_Joints_ should always, when weather permits, be purchased fresh, and
+then hung as long as is deemed requisite to fit them for eating. A
+knowledge of the _sauces_ and _condiments_ appropriate to every dish, is
+a subject well worth attention.
+
+_Fish_ should be chosen by touch and look. If it feels flabby and looks
+pale about the gills, and dull about the eyes, it is to be avoided;
+firmness of body, brightness and fulness of eyes, and ruddiness of the
+gills, are signs of freshness.
+
+_Crabs_ and _lobsters_ must be selected by weight, not size; and the
+olfactory organs must be employed to test their sweetness.
+
+The _cooking of vegetables_ is an important point, and one in which we
+may derive much useful instruction from our continental neighbours.
+Vegetables cannot be too fresh; in large towns we can form no idea of the
+real flavour and delicacy of green vegetables, accustomed as we are to
+have them at least a day after they are cut.
+
+We have already spoken of the desirableness of dealing regularly with
+respectable tradesmen, but no rule is without its exception; and those
+who are pretty good judges of articles of provision, may often obtain
+some variety by looking about for them.
+
+Servants should always be accustomed to lay the cloth and serve dinner
+as neatly when the family is alone as when company is expected; they
+should likewise be taught to bring up and place on the table or sideboard
+everything likely to be required during the meal, and not have to leave
+the room repeatedly on trifling errands. The mistress should glance
+around to see that all is there; and if she perceives omissions, mention
+them before dinner commences. Servants should also be taught to wait at
+table without bustle or noise; to remove plates, &c., without rattling
+them; to open and close the doors gently; to lift covers from dishes so
+as not to let the drops of condensed steam fall on the table or those
+seated at it. If these things are ordinarily insisted upon, the mistress
+of the house will not, when she gives a dinner party, sit on thorns,
+trembling lest some _gaucherie_ be committed.
+
+Those who would give dinner parties must generally speaking, if their
+_ménage_ is small, hire a cook. A small, well-cooked, well-chosen
+dinner, is far preferable to a table crowded with dishes. Symmetrical
+arrangement of the dinner-table, too, is a powerful adjunct. The silver
+should be bright, the glass sparkling, the table-linen pure and snowy,
+the room well lighted, of comfortable temperature, and well ventilated.
+The pleasure of eating a good dinner is greatly enhanced when comfort is
+studied, and taste gratified.
+
+The wines should be good; it is better to give only one or two kinds,
+and let those be choice, even though they be only old-fashioned port and
+sherry, than to aim at greater things, and set before the guest those
+“cheap and nasty” productions of other vintages.
+
+The reduction of duty upon French wines has rendered available for the
+English table many choice and light wines hitherto prohibited. English
+taste, however, has not yet been cultivated in this direction to such an
+extent as to render these liqueurs universally palatable. They should be
+made subsidiary to the more established wines, and should be introduced
+principally in warm weather.
+
+Choose the company carefully. Ill-assorted guests are difficult to
+please, while persons who assimilate find additional zest in their social
+enjoyment.
+
+The dessert should be well selected and more choice than plentiful. By
+choice, do not let us be understood to mean extravagant, consisting of
+fruits not yet in season or having their proper flavour, or of preserved
+fruits or fancy confectionery. All these are prejudicial to health, and
+we cannot understand why people who dine out should be tempted to eat
+indigestible things, or those which will disagree with them; why what
+ought to be a means of social enjoyment, should be made a matter of form,
+ostentation, and discomfort. Let the dessert consist of fine specimens of
+the fruits in season, backed in winter by a few dried fruits and biscuits.
+
+There are so many varieties of evening parties that no directions can
+be given respecting them. As a general rule, we should advise that they
+should be as simple, unostentatious, and social, as possible. It is the
+extravagance which has been introduced into these matters, the insane
+desire of outvying each other felt by individuals, that is the bar to
+real social enjoyment, and prevents us from being as lively a people as
+our continental neighbours. Why cannot we meet to converse, have music,
+dance, or amuse ourselves in any rational way, and be content with light,
+simple refreshments, and a sincere welcome? Surely such _réunions_ are
+more enjoyable than crowds, grand suppers, superb toilettes which are
+scarcely seen in the crush, and suffocating heat or currents of cold air.
+Such assemblies upset the house of the party-giver for a week at least,
+weary and worry her, and are criticised most severely by all her “dear
+friends” who did not enjoy themselves, or receive the attention they
+expected. In them all is most certainly “vanity and vexation of spirit;”
+there is no pleasant converse, no comfort, no intellectual enjoyment;
+weariness, lassitude, headache, and expense, are the concomitants of
+such parties. May our “practical housewife” have courage to reject them
+altogether.
+
+
+
+
+CHAPTER V.
+
+    Routine of a Servant’s Duties—Importance of the Mistress’s
+    Example.
+
+
+Early rising is indispensable, if a servant would do her duty; it is not
+possible that the rooms can be dusted, the fires lit, the breakfast got
+ready, and all the little incidental trifles done, unless a servant is
+down stairs at least two hours before breakfast-time. We should fix six
+o’clock as the proper hour at which work should begin all the year round;
+for in winter even more has to be done than in summer, and few things
+are more unpleasant than to have servants muddling about their work all
+day, instead of getting through the chief and dirtiest part of it in the
+morning hours. If we make a call, which gives us the most favourable
+impression of the family,—to see a tidy-looking, clean servant, answer
+the door; or to have it opened by one who looks as if she had deemed it
+necessary when blacking the stoves to black her own person also?
+
+A servant should be trained to rise about half-past five, throw open her
+bed, and her window, too, when the weather permits; unclose the shutters
+of the staircase and dining-room, open the windows of this latter to air
+it; pass into the kitchen, and open the shutters and windows there; light
+the kitchen fire; well rinse the kettle, and fill it with fresh water;
+see that the boiler is well supplied with water, and then proceed to
+prepare the room required for breakfast.
+
+The rug must be folded up and removed, and the proper cloth laid down in
+front of the fire-place before the grate is touched (we are supposing
+that it is winter); the box containing the black-lead and brushes for a
+black stove, or the emery paste, and leather, brushes, cloth, &c., for
+a polished stove, and the scuttle containing coals, wood, &c., must be
+brought up. Once a week, at least, the soot should be gently swept down
+from the chimney into a shovel, as it otherwise gathers all round the
+lower ledges, and is very apt to take fire; the stove must be polished
+with a brush or a cloth, according to its nature, every morning, and
+thoroughly cleaned at least once a week. The fire may then be laid and
+lighted, and in doing this there is some art. Where one girl will light
+and re-light the same fire three or four times over, consuming in each
+attempt a quantity of wood and paper, another will, with a quarter of a
+bundle of common wood, or one wheel of the patent wood, kindle a brisk
+fire at once. Success lies in obtaining a perfect draught of air through
+the pile of materials, and placing those in juxta-position which are most
+combustible in nature. Where this is properly done there will be little
+smoke, and great saving of fuel; but fire-lighting requires the use of
+one’s senses and some skill, common-place a matter as we may think it.
+
+This much having been done, the sweeping comes next. Now, it will not
+be requisite thoroughly to sweep the carpet all over above once a week;
+on the other six days, only those parts of the room chiefly used, will
+require sweeping, and this may be done with a dust-pan and a soft
+hand-brush. Then comes the dusting, and in doing this a feather brush
+should be used for the frames and chair-covers, and a duster for the
+furniture. On the cleaning day the carpet must be well swept with a
+carpet-broom and tea-leaves, the furniture well cleaned and rubbed, the
+mantel-piece and ledges washed, the inside of the windows cleaned, and
+every ornament well dusted.
+
+The street-door steps should be cleaned, the mats shaken, the passage
+swept, and the brasses polished before the family come down.
+
+The breakfast is then to be prepared; the cloth laid, the breakfast
+service properly arranged, the ham or eggs, or whatever it may be,
+cooked, the toast made, the butter set in clear, fresh water, the coffee
+prepared, and the milk boiled.
+
+The servant next proceeds to the bed-rooms, opens the windows, lays the
+bed-clothes back to air, and turns up the mattresses or feather-beds
+in each room, then empties the slops, cleanses and rinses all basins,
+jugs, bottles, &c., wipes up all slops, and brings fresh water to supply
+the wants in each room. The beds are then to be made, and the rooms
+dusted. On cleaning day, which should come for each room once a week, the
+chamber utensils must be well washed in warm water, the carpets taken up
+and shaken, the floor scrubbed, the curtains shaken, and the furniture
+cleaned. During the summer the floor under the bed should be washed over
+three times a week at least, to remove all dust and flue.
+
+Before all this can be finished, the breakfast will have had to be
+removed, and this should be methodically done; the china being gathered
+on to a tray without either fuss or rattle, the crumbs brushed from the
+cloth, and this latter doubled up in its original folds, and any crumbs
+which may have fallen on the floor swept up into a dust-pan.
+
+The servant will now get her own breakfast, and then wash up and put away
+the breakfast-things, having first set aside the eatables, giving the
+scraps to the cat, and taking care that nothing is wasted.
+
+The upstairs-work having been done, the candlesticks and lamps should be
+cleaned and trimmed; and then the knives cleaned. Where only one servant
+is kept, she will ere this have had to think about dinner, and manage so
+as to make the earlier preparations for that important matter between
+whiles. A mistress should always early inform her domestic what she
+intends having for dinner, otherwise the servant cannot possibly arrange
+her daily duties in a proper manner, so as to attend to the cooking; and
+the mistress should, as far as possible, endeavour to arrange her dinner
+so as to suit the household duties of the particular day for which she
+is catering. For each day should have its special duties; as, Monday the
+wash for towels, dusters, servants’ clothes, &c., and looking up the
+clothes for the laundress; Tuesday, cleaning the attics; Wednesday, the
+best bed-rooms; Thursday, the drawing-rooms; Friday, the dining-rooms
+and plate; and Saturday, the hall, staircase, and kitchens, and covers,
+&c. Such regulations once laid down, the servant will know what each day
+requires of her; and the mistress, being aware what has to be done, will
+be able to give her orders accordingly,—for nothing can be done without
+good management in a small household. Both mistress and servant must
+exercise forethought, or the whole day will be one scene of hurry and
+discomfort.
+
+The next thing, then, is dinner, and this meal having been served and
+removed, the servant must, if the family are in the habit of retiring
+to the drawing-room, run up and see that all is right there; the fires
+burning and curtains let down, if in winter, or any little customary
+summer arrangements made. Then comes washing up the dinner-things, and
+preparing for tea, and serving that at the proper hour.
+
+While the tea is in the sitting-room is the best time for the servant to
+go up to the bed-rooms, turn down the beds, close windows, light fires,
+or perform any other customary or necessary duty.
+
+The tray has to be removed, and cups used at that meal washed up and put
+away. The tea-leaves should be squeezed tolerably dry, and put away in
+an old dish or basin, for sweeping. All window-shutters should be closed
+and doors bolted at dusk, both in winter and summer. If supper is taken,
+it is usually carried up on a tray covered with a cloth; after that comes
+the putting out of all fires and lamps, the fastening the hall-door, and
+then to rest.
+
+Any one who takes the trouble to reflect upon the multifarious
+occupations of a female domestic, in a family where but one is kept,
+cannot but perceive the absolute necessity of a regular plan of
+proceedings, and also of the need there is for consideration, and
+patience, and kindness. With all the activity and good-will in the world,
+it is physically impossible that a girl can be in two places at once; and
+yet she may be just performing some nice operation in cookery, while a
+visitor may be knocking at the door, and her mistress ringing impatiently
+to have something done towards tidying herself or the apartment. How
+is this to be managed? It can only be settled quietly by the mistress
+bestirring herself, and aiding in smoothing the difficulty. Where two or
+more servants are kept, one should always be tidy and ready to answer
+the door, and the lady of the house and her apartments should always be
+_mis à quatre épingles_, or, in other words, in such order that a visit
+from royalty itself would scarcely create any bustle. Indeed, the test
+of a well-arranged establishment is the absence of all fuss. The advent
+of relatives from the country, bent on finding a home and a bed there,
+the arrival of unexpected guests to dinner, or any such like unexpected
+events, will, of course, slightly derange the economy of a household,
+especially if it be a small one; but _our_ housewife will not allow this
+to be visible. Quietly and without fuss she will take opportunities of
+giving the necessary orders; and if her servants are regularly trained,
+they will comprehend and second her at once. In every house spare sheets,
+blankets, and bed-clothes should always be kept aired, in case of their
+being required on any sudden emergency, and this can be done by laying
+them between the palliasse and mattress of any bed in regular use. We
+have before spoken of the advantage of always having the store-closet
+well supplied. It is a great mistake to fancy that anything is saved by
+purchasing articles that will keep in small quantities, and certainly the
+loss of time incurred by having constantly to send out for trifles, is
+both a great waste and a great inconvenience. No servant can get through
+her work properly if she has repeatedly to run out on errands, or if she
+is called off frequently on some frivolous pretext. A mistress is quite
+right in exacting from her servants a regular and proper fulfilment of
+all their duties; but on her part she must give them time and opportunity
+to do this. If she sees they want method, she must try to teach them;
+and, through all this, must remember how defective their early education
+has too often been, how little preparation they have received for the
+path of life they have to follow, and be patient with them.
+
+
+
+
+CHAPTER VI.
+
+    Management of Children—Air, Warmth, Ablution, Clothing,
+    Postures, Feeding, Food—Teething—Teaching to Walk—Early
+    Education—Purity of Language in the Presence of Children—Unity
+    of Parental Influence.
+
+
+Among the many duties a woman is called upon to fulfil, surely none
+can be deemed of such paramount importance as those she owes to her
+children. Now it is by no means our intention to write a chapter of
+“advice to mothers,” nor enter upon the subject of the education and
+general management of little people; all we have to do with the matter
+here is to notice it as forming a branch of our subject; for the nursery
+is an important part of a house, and upon its good management much of the
+comfort, as well as the health and well-being, of every member of the
+family will depend.
+
+If ever a woman has need of thought, care, and patience, it is when she
+becomes a mother. Who can look upon that most helpless of all created
+beings—a new-born infant—and not feel pity for it, interest in it; and
+surely no mother can bestow her first kiss on the little unconscious
+innocent without feeling some sense of the responsibilities which now
+rest on her—for it is not only a human being, but an immortal soul which
+is committed to her charge?
+
+Wherever such an arrangement can be made, a good-sized airy room should
+be set apart for the nursery, and always kept scrupulously clean, well
+ventilated, and of an even, wholesome temperature. Warmth is highly
+necessary to the health of infants and young children—but not the warmth
+of a close, over-heated room, for that oppresses their lungs, and makes
+them delicate and very susceptible of cold. Let the child be comfortably
+clad, and a natural temperature of body thus maintained. The health of
+very many infants is impaired by the foolish custom of exposing their
+little chests and arms by finely worked low bodies and very short
+sleeves, tied up so as effectually to render them useless in the way of
+covering. Very young children have so little natural heat, that they
+absolutely require that the temperature of their bodies should be kept
+up, by means of clothing, to a proper standard.
+
+Next to warmth, in the category of matters indispensable to health is
+cleanliness. Morning and night, an infant or a child under three years of
+age, should be bathed in tepid water in winter, and cold water in summer.
+This operation should be performed both thoroughly and quickly, and then
+the whole body wiped quite dry with a soft towel, and the limbs and back
+gently rubbed with the hand. The skin of an infant is so delicate that
+a little dirt, a slight accumulation of powder, any dampness, any rough
+handling or friction with any coarse cloth, will break or crack it, and
+often produce a humour which is not easily got rid of. The clothes of an
+infant, and especially those in immediate contact with its body, should
+be soft and clean. Its bed-clothes must likewise be kept well aired, and
+free from damp and unpleasant smells.
+
+Very young children should be kept, as much as possible, in a recumbent
+posture; the less a child is allowed to sit upright for the first six
+months, the stronger will be its back afterwards. Too strong a light is
+prejudicial to young children; neither in-doors nor out should their eyes
+be exposed to anything like glare; they ought likewise to be shielded
+from high winds. Sleep is a great strengthener of children, when it is
+natural, and care should be taken that they lie comfortably as regards
+position; be warm, and sheltered from all draughts, and from light,
+though allowed sufficient air. In all things endeavour to establish
+regular habits from the very first; regular hours for feeding, sleeping,
+dressing, and undressing, should be observed. Few people can form an idea
+how much their own comfort and the child’s well-being will be advantaged
+by this. Of course, every now and then illness, or some unforeseen event,
+will interfere with this system, but it must be resumed again as soon
+as possible. We are aware that many people will deem this regularity
+unnecessary, but from the cradle to the grave we are all more or less
+the creatures of habit; and from the time a child first begins to take
+notice, its habits may be said to commence.
+
+When a child is fed, it should be from a proper bottle, and with light
+thin food, not given too hot, or in large quantities. Farinaceous
+substances of various kinds are best adapted for children of tender age.
+For the first twelvemonth these may be given in a fluid and semi-fluid
+state, and afterwards in the shape of puddings either baked or boiled.
+Many children will not take meat, and they do not appear to thrive less
+than others; nature, at this early age is generally the best pilot, and
+we shall seldom greatly err if we follow her lead.
+
+The period of teething is always one of anxiety, and requires additional
+care and watchfulness; but plenty of fresh air, good and sufficient,
+but not over-feeding, and an occasional warm bath or gentle aperient
+when there appears to be a tendency to fever, will in most cases ward
+off serious evils. The less physic a child takes the better, in a
+general way—not that we would advise mothers ever to slight any actual
+premonitory symptoms of illness, infantine diseases being frequently very
+rapid in their course.
+
+There is no occasion to teach children to walk; when they are strong
+enough, they will invariably find out the proper use of their feet; let
+them lie on the floor, and then sit, and then crawl, and by-and-bye they
+will stand up, and then walk along, holding by something; and then, when
+they appear capable of doing yet more, encourage them to venture alone,
+but watch carefully that they do not fall, or they may be frightened, and
+thrown back for some weeks.
+
+After a child is a year old, it must cease to be regarded as an
+irrational being by those about it; a quick, lively baby is always taking
+notice; its intelligence is becoming daily and hourly developed;—in a
+word, the first rudiments of education are entering its little mind. This
+may sound extravagant and fanciful, but what says proverbial philosophy?
+“With his mother’s milk the child drinketh education;” and let any one
+take three children of from a year-and-a-half to two years old, one of
+the three shall have been brought up by a quiet or ignorant nurse, one
+by an affectionate and sensible mother, and the other among a family
+of children; the first, unless it be a prodigy, will be far behind the
+second in quickness, and the third will be as much before the second.
+
+We would censure any one who mispronounced words before babies, or taught
+them to call things or animals by ridiculous names; and we would doubly
+censure any one who instilled fear into the hearts of young children by
+threats of “bogies,” “black men,” and such like nursery monsters. Many
+a grown man and woman has found it difficult to overcome the dislike
+to darkness implanted in them, when quite children, by some nursery
+bug-bears. Teach a child rather to believe that angels watch over it,
+induce it to be good from a fear of grieving its parents, but never
+destroy or sully that sweet confidence which is the most blessed part of
+childhood. Never tell a child a falsehood either; if you promise a thing,
+do it; if you say a thing, act up to it. Empty threats and vain promises
+made to quiet a child, teach it afterwards, in its turn, to disregard
+truth, and make it distrust those whom, next to God, it should love and
+honour; whereas “example is a constant monitor.”
+
+We are not advocates for “cramming” children too early with crude dry
+learning; but much may be taught without effort. “Line upon line” may
+be instilled by such simple stories, such pleasant gossip as children
+love to listen to, such bright pictures as they delight to look upon and
+have explained to them. There is in the present age a royal road to all
+the fundamental instruction needed by children for the first eight or
+ten years of their lives; the dull, uninteresting paths we had to tread
+are now decked with so many flowers that they have become attractive and
+pleasant. Even the very toys and games are made the means of improvement;
+and history, arithmetic, and geography may now be learned as actual
+amusements.
+
+The physical wants of growing children are a sufficiency of good plain
+food at regular hours, exercise in the open air, well-ventilated rooms,
+clothing warm enough to promote health, and sufficiently easy in fit
+not to impede growth or a free use of the limbs; strong shoes or boots
+to protect the feet from damp, and a proper allowance of sleep taken at
+regular hours,—no child under six years of age being suffered to sit up
+after eight o’clock, and all under twelve being safely in bed by nine.
+
+Late hours, hot crowded places, as theatres, &c., and children’s parties,
+are all very destructive of health; irregularities of all kinds are to
+be avoided,—as, too long walks, any great excitement, or over-fatigue;
+for growing children require all their strength and energies for
+natural purposes, and, being more excitable than grown persons, exhaust
+themselves the sooner.
+
+Those who live much among children should carefully purify their every
+thought, word, and action,—for the ductile and impressionable nature
+of a child, chameleon-like, takes its hue from that of the characters
+which surround it. “The seeds of first instructions are dropped into the
+deepest furrows;” therefore we cannot omit this chapter of our “Thoughts
+and Maxims.”
+
+If we would cultivate a flower with success, we plant it in a fitting
+soil, we water it at proper times, we give to it its due proportion of
+air and sun; shall we not equally study the constitution and physical
+requirements of a child, in order to bestow upon it the requisite
+nurture? for children, like flowers, require care—all are not equally
+hardy, equally vigorous, equally beautiful. Some resemble hot-house
+plants, and are frail and delicate; others, like the evergreen, can bear
+and brave hardship and change of temperature. The system which would be
+suitable for one of these natures would be injurious to the other—hence,
+judgment is needful.
+
+A child who fears God and honours his parents, is armed for the world’s
+warfare with a breast-plate, which, if not invulnerable, at least will
+turn aside many an arrow. Our favourite Tupper quaintly but truly
+says:—“When his reason yieldeth fruit, make thy child thy friend, for a
+filial friend is double gain, a diamond set in gold. As an infant thy
+mandate was enough; as he grows in years, let him hear thy reasons.”
+Believe me, we wantonly trifle not only with our own happiness, but with
+that of those little ones committed to our charge, when we neglect to
+watch over the treasures we ought so dearly to prize, when we trifle with
+the hearts, minds, and souls of our children, ignoring their value, our
+responsibility, and the awful reckoning which will be required of us. We
+are all too apt to treat children as dolls, to dress and caress them one
+hour, and send them out of our way the next, not deeming that beneath the
+seeming thoughtless gaiety of those little ones there lurks a world of
+feeling and sensibility. Kindness is as necessary to them as daily food.
+We do not mean false indulgence, but considerate kindness. An unjust, a
+cold or harsh word or action, especially if undeserved, penetrates the
+heart of a child with as keen a sting as it does ours; and who shall
+say how many have grown up callous and reckless from having their first
+affections blunted, their feelings and wishes disregarded? Consistent
+practice is worth a whole world of precept, and example will influence
+while words or coercion are fruitless.
+
+Once more, then, we would beg “our housewife” to study what are her
+duties towards children. We would entreat mothers so to train their
+daughters that they may never have cause to blush and tremble for their
+grandchildren. It is no figure of speech to say that “the child is father
+of the man;” study diligently, therefore, how best
+
+                  “—to render the tender thought,
+    To teach the young idea how to shoot;
+    To pour fresh instruction o’er the mind,
+    To breathe the enlivening spirit, and to fix
+    The generous purpose in the glowing breast.”
+
+Nor let children, who should be our blessings, become our torments:
+
+    “While young our folly, and when old our fear.”
+
+Lastly, but not least in importance in the good training of children, it
+should be rigidly observed by parents never to show any difference of
+opinion in their treatment before them. Nothing can be more pernicious
+to their moral culture, engendering in them habits of disobedience, for
+they cannot obey one parent without disobeying the other. We earnestly
+recommend attention to this observance, for, besides the evil of
+disobedience that is almost sure to follow a difference in opinion from
+those in authority over the child, the latter is sometimes prone to
+disregard the instructions and admonitions of both, and set up principles
+of his own more in accordance with his inclinations, however erroneous
+they may be.
+
+
+
+
+CHAPTER VII.
+
+    Care of the Sick—Management of the Sick-Room—Food of
+    Invalids—Adaptation of Management to Particular Cases—Nurses,
+    and Things essential to Nursing—Importance of Calmness and
+    Patience.
+
+
+Another duty of great importance devolves on woman, namely, the care of
+the sick. From the highest to the lowest none are, properly speaking,
+exempt from this charge. It is true that those who are rich can hire
+experienced nurses; but still the responsibility, the anxiety, rests with
+the mistress, for she cannot hire affection, thoughtful care, and all
+those little attentions which make the sole comfort of an invalid; she
+can merely secure a species of human machine which mechanically performs
+its duties, and between whiles eats, drinks, sleeps, and comforts itself.
+There are many excellent and kind-hearted professional nurses; but
+there are also more who become, as it were, petrified by the habitual
+contemplation of suffering, and who merely regard the patient with a
+business-like eye.
+
+In a sick-room, the kindness and attention of the nurse often work far
+greater marvels than the skill of the doctor, for she is there every
+hour, she sees every change, and can minister to so many little wants;
+those trifles which make up the events of an invalid, those minor details
+so unimportant to a person in health, those whims and desires, and
+nervous susceptibilities which appear almost childish to lookers-on, will
+be studied by a good, conscientious nurse, and overlooked or disregarded
+by one who either does not feel interested in the patient, or has not
+sufficient sympathy to induce her to study these matters. In the former
+case, the invalid will be soothed and cheered; in the latter, irritated
+and depressed. Surely, it is not difficult to conceive which influence
+must act most beneficially upon the system.
+
+Gentleness, watchfulness, firmness, judgment, some delicacy of feeling
+and _savoir faire_, and a truly Christian spirit, are the distinguishing
+characteristics which will best adapt a woman for fulfilling this phase
+of her duties. There are many who, from intense solicitude and sense
+of duty, will give way to those impulses of feeling which lead them to
+devote themselves so entirely to the nursing of some beloved relative,
+that all other duties, and even self, are wholly forgotten. What is the
+consequence of this error of judgment? Their own health succumbs, and
+they become not only useless, but render themselves sources of trouble
+and anxiety. How much better to have husbanded their strength, so as to
+be able to remain useful! That despised article, common sense, would
+teach us all so much if we would but stop to listen, if we would not
+mount, each one, our own peculiar hobby, and gallop off at a tremendous
+rate, heedless of all sign-posts, and often regardless of even hedges and
+ditches. Affection! feeling! sentiment! nerves! how much has been done
+and left undone in these names, especially as regards the subject we are
+now treating of, while poor dear common sense has been decried as a most
+unfeeling person, and rudely ejected when she strove to make herself
+heard!
+
+Yet in few places is common sense a more valuable assistant than in the
+sick-room; aided by self-command and good feeling, she will transform the
+most uninitiated person into an excellent and efficient nurse. Let us
+hear a few of her fundamental principles.
+
+Speak in a low but perfectly distinct voice, both to the invalid and to
+any one who enters the room, in order that, although no unnecessary sound
+may be heard, the patient’s ear may not be fatigued by striving to catch
+the words, or excited by mutterings or whispers addressed to some one
+else.
+
+Let your countenance be calm and cheerful, your manner soothing and
+hopeful, and your words such as may cheer or comfort the mind. Avoid all
+fuss, all hasty movements, all noises that may startle or disturb; let
+even your dress and shoes be chosen with reference to quiet.
+
+Keep everything in its place, so that in an instant you can put your hand
+on it when required; have hot water, clean cups, spoons, and glasses,
+and well-aired body and bed linen always handy; let the air of the room
+be changed frequently; avoid all bad smells, or remove them as soon as
+possible; pay strict attention to the temperature of the chamber, and
+keep it as even as may be; and regulate the light with equal care.
+
+All food offered to invalids should be daintily prepared, and presented
+in the most careful manner. How often, when we have been longing for
+food, have we turned from it with disgust, because we had seen the nurse
+cool it with her breath, or taste it, and then drop the spoon back into
+it, and present it to us! Nor is it well to inquire of invalids what
+shall be got for them. If they express a wish for some particular thing,
+well and good, let it be got for them, if reasonable; but a trifling
+delicacy unexpectedly brought, will often tempt the appetite; besides,
+a sick person, or even a convalescent, is often too languid to be at
+the trouble of thinking about eating, and would sooner go without; or,
+if he or she chooses something, it may be the very thing which would be
+improper or prejudicial, and then comes disappointment, and a species of
+disgust of all else, for in illness the appetite is ever capricious.
+
+Nowhere is cleanliness of such paramount importance as in the sick-room.
+Do not let us be misunderstood here. We do not mean that an immensity
+of sweeping, scouring, and dusting is to be done, but simply that
+the chamber must be kept clean and ventilated, that the bed and body
+linen must be changed often enough to refresh without fatiguing the
+patient, and that the air must be purified by means of vinegar, or other
+disinfectants.
+
+As there are so many kinds of illness, no general rules can be laid down,
+and our friend, common sense, must be allowed to be the special adviser.
+In one case body and mind may be paralysed by weakness or languor; in
+another the body may be agonised, and yet the mind clear and active;
+while in a third the body may be sane, the mind insane. Hence no one who
+is a mere machine, guided by certain rules, can be a good and efficient
+nurse; no one who does not study how to minister to the mind as well
+as the body, who will not endeavour, to a certain extent, to identify
+herself with the tastes, feelings, and even prejudices of the patient,
+can be really useful.
+
+What we have hitherto said applies chiefly to adult patients; to nurse a
+sick child may seem a far easier task, but is not so. What gentleness,
+firmness, playfulness, and, above all, what patience is needed in the
+sick chamber of a child!—for in time of illness, a child is doubly a
+child, almost a baby again.
+
+The nurse should be constantly watchful over the little sufferer, and
+mark attentively those positions, and the particular treatment, which
+most effectually alleviate its sufferings, so that the latter may be
+repeated under a recurrence of similar circumstances. One great principle
+in child-nursing is to avoid over-feeding and over-dosing.
+
+Every housekeeper should have a store of old linen, cambric, and calico
+rags, and old pieces of flannel; these are easily obtained by saving
+worn-out linen, flannel, and other garments, or at least the useful
+portions of them, and treasuring old silk and cambric handkerchiefs. Such
+things are invaluable in time of sickness for poultices, fomentations,
+leeches, &c. Those who have them not will do well to visit a pawnshop,
+or the emporium of a purchaser of wardrobes; and having there found one
+or two articles of no value but to be torn up, to buy these, bring them
+home, have them thoroughly washed, and then put them away for use.
+
+It is good for us at times to be serious, to turn from the contemplation
+of life’s pleasures and enjoyments, and look upon its darker pages; for
+it has been beautifully said by an eminent writer, that “Suffering is
+not a slender dark thread, winding every now and then through a warp of
+dazzling brightness, but it is interwoven with the whole texture. It is
+not incidental, but designed for us; it enters into God’s purposes; it
+has a great work to do, and we know nothing of life until we comprehend
+its purposes.” Again: “Suffering nourishes the tenderest sympathies of
+our nature; it rouses us to energy and a consciousness of our own powers,
+and at the same time infuses the meekest dependence on God; it stimulates
+us to cherish and to prize the blessings of this world, and at the same
+time weans us from and lifts us above mere earthly things.”
+
+There is no home into which sickness may not come at any hour; and as
+it is to woman that the office of nurse is invariably delegated, surely
+every woman ought to learn betimes all that will best qualify her to
+become the ministering angel, whose presence shall bless the long hours
+of pain and confinement. False delicacy, foolish weakness, and all that
+can detract from usefulness, should be early overcome. We have seen a
+daughter scream, and weep, and wring her hands, while her mother lay
+fainting before her; we have seen a mother shriek and fall on her knees
+and utter words of agony, when some accident happened to her child. But
+what did all this unavailing grief benefit the sufferers? How much better
+she who, controlling her feelings, thinks calmly how she can administer
+relief, and performs her duties in an intelligent and patient manner.
+
+
+
+
+THE FAMILY MEDICAL GUIDE.
+
+Under this head directions will be given for the domestic management
+of some of the more frequent ailments to which families are subject.
+Book-doctoring is a very doubtful economy, except where it is made the
+means of enabling the nurse or the mother to co-operate intelligently
+with the medical adviser. But there are cases, as among emigrants, or
+persons residing in remote places in the country, in which medical aid
+cannot readily be obtained. In such cases, the following papers will be
+found of great value. A number of specific remedies for various minor
+ailments will be found appended to the Medical Articles.
+
+
+HOOPING-COUGH.
+
+Hooping-cough is thought to have been introduced into Europe from Africa,
+and, like most other complaints, varies much in intensity. It is a highly
+infectious disease, and grown persons are liable to its influence; but it
+commonly takes place between the ages of four months and twelve years.
+It usually begins as a common cough, and is attended with the general
+symptoms of having taken cold; but in its progress, soon becomes more
+severe; though, the longer it is discoverable by the hoop, the more
+favourable it is likely to be. A frequent discharge from the mouth,
+nose, and eyes, food often rejected, together with large quantities of
+phlegm, after which the child generally appears pretty well, and eats his
+food heartily—these are the most common symptoms. When the disease is
+violent, they become greatly aggravated, especially during the night, and
+the child will appear almost strangled, becoming livid, and blood often
+starting from the nose and eyes.
+
+The following is a favourite prescription of the late Mr. Tuckwell,
+of Oxford, who, for skill in his profession, courtesy of manners,
+and kindness of heart, has had few equals, and who has left in that
+University an almost imperishable memory:—
+
+Dissolve one scruple of salt of tartar, in a quarter of a pint of soft
+water: add to it ten grains of cochineal finely powdered, and sweeten it
+with lump sugar.
+
+This medicine is also highly recommended in the _Lancet_. The dose for an
+infant is a tea-spoonful four times a day; from five years old upwards,
+a table-spoonful may be taken: but as the paroxysms of this complaint
+are much aggravated by the resistance of the child to swallow medicine,
+it is very desirable to abstain, if possible, from giving any internal
+remedy.
+
+The following embrocation was prescribed by a gentleman, one of the
+leading practitioners in Oxford; and for spasmodic coughs of all kinds,
+as well as for inflammatory croup, it is invaluable:—
+
+    Two drachms of Tincture of Opium.
+    Two ounces  of Camphor Liniment.
+
+A tea-spoonful to be rubbed in over the throat and chest every night and
+morning, and cover the parts immediately with flannel. If the chest is
+loaded with phlegm, an emetic must be given once, twice, or three times a
+week, as required. Ipecacuanha wine is most suitable, and the dose for a
+child of four or five years is 2½ or 3 drachms.
+
+During the first stages of this disorder, the patient should breathe
+an equal temperature, as nearly as it can be managed, not too warm and
+close, but equal; and when the virulence of the disorder _has passed
+away_, the open air (if the weather be mild) may be frequently resorted
+to; and a change of air, where it is practicable, will often remove at
+once all remains of the complaint.
+
+The only thing that remains to be mentioned, is the proper diet, which
+is, indeed, of paramount importance; and for children of even six and
+seven years of age, ought to be little more than milk and broths. These
+are nourishing, and more readily digested than meats or puddings. One
+prevalent error is, that milk engenders phlegm; but this is a mistake.
+Should the milk be found to curdle on the stomach, a little common salt
+must be added; or, better still, use asses’ milk, if it is attainable.
+These light nutriments quickly pass out of the stomach, or if brought out
+by coughing twenty times during the day (which is sometimes the case),
+the child will immediately take more with avidity.
+
+If thirst prevails, a little toast-and-water may be given. When taken in
+time, and treated properly, hooping-cough is scarcely ever fatal, indeed
+never, as long as the patient is free from fever, or other disease.
+If the attack, from its length and severity, should cause a loss of
+strength, health will soon be recruited by a cold infusion of bark,
+gentle exercise, and pure uninfected air, and dieted with a nourishing
+broth, made as follows:—
+
+Take three-quarters of a pound of veal, the same quantity of beef,
+chopped very fine, and simmered for three hours in about two quarts of
+water. Strain it, and let the invalid drink the clear liquid, hot or
+cold, as may be most agreeable.
+
+    _Mixture for Hooping-Cough._
+
+        Ipecacuanha Wine      2  drachms.
+        Carbonate of Soda      ½ drachm.
+        Paregoric Elixir      2  drachms.
+        Water                 1  ounce.
+
+    A tea-spoonful or two (according to the age of the patient) may
+    be given three times a day.
+
+
+TEETHING.
+
+This natural process in a child’s development, usually commences about
+the third month, though it is seldom till the fifth or sixth that the
+teeth make their appearance through the gums. The period when the teeth
+may be expected is indicated by an increased irritability of the infant,
+the gums become tense, shiny, and swollen; while the excited glands
+in the neighbourhood pour out so large a quantity of saliva, that it
+overflows the mouth, causing the infant to _drivel_, as the nurses call
+this natural salivation. At the same time the child, as if to relieve
+the heat and irritation it feels, thrusts its hands into its mouth in
+the attempt to do what the watchful mother will do for it—_scratch_ the
+top of the gum with her nail, or, making a rasp of a rough crust, or a
+proper _gum-ring_, rub it freely along the top ridge, that, by abrading
+it of the binding cuticle, the imprisoned gum may have the power to
+expand. As the only benefit that can accrue from rubbing the child’s gum
+is the tearing or relaxing this fine but tenacious cuticle, all smooth
+surfaces, such as coral or ivory rings, are perfectly useless; such
+instruments to be of any service, should be cut into small diamonds like
+a fine file, and used frequently by the parent, exactly in that manner.
+The crust, though serviceable from its roughness, is dangerous from the
+chance of crumbs breaking off and getting into the infant’s throat. After
+the irritation and drivelling have continued for some weeks, a white
+line or a round spot appears on the top of the gum of the lower jaw, and
+ultimately of the upper; through these white spots the teeth finally
+burst their way in the following order: the two incisors of the lower
+jaw are the first to make their appearance, though frequently several
+weeks elapse between the advent of the first and second; the next cut
+are the four incisors of the upper, then the remaining two incisors of
+the lower jaw, one on each side, but not joining. There is now a pause
+for a short time in the process. The next in succession are the four eye
+teeth in either jaw, thus completing the infantine set of sixteen teeth.
+Another pause, usually of some months, succeeds before nature resumes
+her active operations; when she does, it is to place one double tooth on
+each side of both jaws, thus perfecting the child’s complement of twenty
+teeth. When these are shed, and nature completes her office, instead of
+the first ten she places sixteen teeth in each jaw, thus doubling her
+first complement, and making the adult set thirty-two. Each tooth as it
+is formed makes half a circle on its axis, and rising sideways, pierces
+the gum with the extreme point of its edge, revolving as it rises to the
+perpendicular.
+
+The _diseases_ that teething gives rise to in infants are very numerous,
+and the consequences of so natural a process are some of the most
+remarkable facts connected with the development of the human economy.
+The disorders excited by difficult dentition are, diarrhœa, convulsions,
+mesenteric disease, water on the brain, rickets, and remittent
+fever—all of them to the infant fearfully mortal diseases. Each of these
+affections, though so different in its locality, and so opposite in
+its symptoms, is induced by the same cause—long-continued irritation
+in the gums reacting on the delicate organization of the brain and
+nervous system. And, as this irritation is caused by the difficulty the
+imprisoned tooth finds in escaping from the fibrous membrane in which
+it is enveloped, and making its way through the tightly bound gum, it
+becomes the duty of the medical man or parent, as soon as the first
+constitutional disturbance manifests itself, to assist the efforts
+of nature to effect the escape of the tooth, by dividing the gum and
+leaving an aperture through which the new-formed tooth may reach its
+destination. But, as _lancing_ the gums, as the process is called, will
+be worse than useless unless _effectually done_, the gums should never be
+cut unless the tooth can be plainly felt below, and, to be of service,
+the incision must be carried down to the tooth, or else the unyielding
+membrane in which it is encased will be undivided, and the child put to
+the inconvenience of lancing without effecting the slightest benefit. As,
+however, the irritation commences from the first entrance of the tooth
+into the gum on emerging from its bony socket, and long before the actual
+pressure of the tooth can cause the graver mischief, or simply from the
+increased amount of blood circulating in the parts, it is evident that
+lancing the gums in so early a stage of formation is not only impolitic,
+but hurtful.
+
+Another mode of relief, both for the diarrhœa and convulsions that
+so frequently occur in weakly infants at this period, must be looked
+for; and that means, in all stages of dentition, from the first to the
+last, will be found either a source of instant relief or of certain
+recovery; that remedy is the _hot bath_, which, in all cases of infantine
+suffering, is the mother’s best hope, and should be her unshaken
+reliance. The time a child should be kept in a hot bath should seldom
+exceed _two minutes_; and, as the object is to unload some congested
+organ, or to relieve certain parts of their excess of blood by causing
+a rapid determination to the skin, the water should be hot enough to
+produce this effect as instantaneously as possible. When diarrhœa
+continues in despite of the hot bath, a little magnesia or a few grains
+of prepared chalk may be given two or three times a day until the
+excessive action is checked; or if unabated by these means, a few drops
+of tincture of kino is to be administered, as prescribed for diarrhœa.
+
+
+SCARLET FEVER, OR SCARLATINA.
+
+When scarlet fever becomes epidemic among adults, children rarely fail
+of being attacked by it in great numbers, and very frequently sink under
+it. It is, indeed, rather a child’s disease, and is very contagious
+amongst children; but is not often communicated from them to adults. This
+disease begins with the common symptoms of fever, often with languor and
+disposition to fainting, shivering, sickness, a quick pulse, and pain in
+the head; there is frequently, very early in the disorder, a stiffness
+in the muscles of the neck, which is soon followed by some difficulty in
+swallowing. This affection of the neck should be carefully inquired into,
+especially in young children; the soreness of the throat being sometimes
+not complained of in the most severe attacks of the disease, until but
+little hope remains of any mode of treatment being attended with success.
+
+The fever generally increases in the evening, and is often accompanied
+with delirium; but some remission takes place towards morning, and
+perspirations come on. There is no complaint in which delirium is of
+so little consequence as in scarlatina. On the second or third day the
+efflorescence (or redness) appears on the skin, and generally first on
+the face, neck, and breast. Up to this period the disorder is sometimes
+supposed to be measles, as many of the premonitory symptoms are similar;
+but scarlatina is readily distinguished by the absence of that hoarse
+cough, frequent sneezing, and watery discharge from the nose and eyes,
+which are the constant attendants on the early stages of measles: in this
+latter complaint also, the skin is covered with a _distinct_ eruption,
+raised above the skin, leaving it clear and well-defined between the
+marks,—while in scarlatina, the redness is _on_ the skin, and its
+appearance seldom produces any remission of fever.
+
+When the complaint is to terminate in health, the fiery redness abates
+gradually, and is succeeded by a brown colour, when the skin, becoming
+rough, peels off in small scales, and health is generally restored.
+
+On the contrary, when it is to terminate fatally, the febrile symptoms
+run very high from the first attack, the skin is intensely hot and dry,
+the pulse is very frequent but small, great thirst prevails, the redness
+appears on the second day or earlier, and about the third or fourth is
+often interspersed with large livid spots, and the patient is cut off
+about the sixth or eighth day. Sometimes a severe purging comes on,
+which never fails to prove fatal. No complaint is more arbitrary in its
+attacks, and none on which, humanly speaking, you can reckon with so
+little certainty.
+
+To determine to the surface of the body, it will be right to give the
+simple saline, made as follows:—
+
+    Take of
+
+        Citric Acid                1½ drachm.
+        Bi-carbonate of Potash     2  drachms.
+        Water                      7½ ounces.
+        Simple Syrup                ½ ounce.
+        Spirits of Nitre           2  drachms.
+
+    Mix, and take a sixth part every four hours. If the child is
+    very young, give half the dose.
+
+On the first appearance of this disorder, it will be proper to administer
+an emetic of ipecacuanha powder; and for children of four years of
+age, seven grains will be a sufficient quantity, and even a repetition
+of it may be the means of preventing any disposition to diarrhœa
+(purging). Throughout the whole of this disease it will be advisable to
+make frequent use of some detergent (cleansing) gargle, which in young
+children must be thrown into the throat with a syringe.
+
+    _Detergent Gargle._
+
+    Take of
+
+        Purified Alum           1  drachm.
+        Barley Water            8  ounces (half a pint).
+        Honey of Roses          1  ounce.
+
+    Mix, and gargle the throat frequently.
+
+Camphor is a medicine much employed in scarlatina, and with good effect;
+but more particularly where the pulse is very low, and the redness
+disappears suddenly from off the skin. In these cases volatiles, the
+aromatic confection, and wine will be proper remedies—this latter to be
+given in moderate quantity, according to the age and other circumstances
+of the patient, and it should be given in the food, which must consist of
+thin, nutritious aliments, such as sago, arrow-root, barley water with
+milk, &c., &c., and _thin_ warm barley water, _without_ milk, should be
+often drunk, in order to induce moderate perspiration.
+
+In a general way, a cordial plan is required throughout the disease;
+and where the throat is much affected, either with sloughs (discharges
+of matter), or total blackness, bark is indispensably necessary,
+however thick and florid the rash, however hot and dry the skin. Bark,
+in moderate doses (for children of four years of age, six grains of
+Peruvian bark may be given four times a day), reduces the fever in the
+milder species of scarlatina, above every other remedy; and in the more
+malignant scarlet fever, it supports the system until the regular stages
+of the fever are accomplished, and a perfect crisis is formed. Should it
+be disposed to act too freely on the child’s bowels, one drop of opium
+may be added.
+
+An unpleasant turn in the complaint sometimes takes place in a secondary
+fever, and is often the consequence of administering bark and wine _too
+early_, or too liberally, in the _milder_ scarlatina.
+
+As parents and nurses are naturally much alarmed at delirium, it may be
+well to assure them that there is no disease in which delirium is of so
+little consequence as in the one before us. In other fevers it seldom
+comes on until they have arrived at a dangerous height, but it sometimes
+accompanies scarlatina from the very first day, and many of the patients
+never fail to be delirious every night, though, excepting this, there
+exists no other unfavourable symptom from the beginning, and during the
+illness.
+
+
+THRUSH, OR APHTHÆ.
+
+This is a disease of the mucous membrane of the mouth, stomach, and
+bowels; and when severe, may be traced throughout the whole alimentary
+canal. Though thrush may attack persons at any stage of life, still it is
+regarded as a disease more peculiarly incident to childhood and infancy;
+and is generally induced by an abrupt change of diet, or some cause
+impairing the nutritive quality of the mother’s milk, which produces this
+eruptive fever in the infant’s digestive organs. The _symptoms_ of thrush
+are heat, pain, and restlessness, followed by a series of small, raised,
+white spots, scattered over the mouth, tongue, and lips; sometimes there
+are but few, at others the whole mouth is studded with them. After a
+day or two, they enlarge and become distended with a white puriform
+fluid; the eruption looking like a cross of minute beads: this completes
+the suppurating or second stage; after which, the vesicles proceed to
+ulceration, when they burst, discharge their fluid, and degenerate into
+small flat ulcers, causing throughout, but especially in this the last
+stage, considerable irritation and pain.
+
+_Treatment._—Having, if possible found the immediate cause of the
+disease, and if an improper food, removed it, the child must be carefully
+fed on a diet that in no way can irritate the tender and inflamed lining
+membrane; and, if necessary, a few spoonfuls of beef tea are to be given
+occasionally as a gentle stimulant. The medical treatment consists in the
+exhibition of the subjoined powders and mixture, and the employment, each
+evening, of the warm bath as a sedative to the restless child.
+
+    Take of
+
+        Grey Powder    8  grains.
+        Scammony       6  grains.
+        Rhubarb        3  grains.
+
+    Mix and divide into nine powders for an infant from six to
+    twelve months, giving one powder twice a day; into six powders
+    for an infant from one to two years old, one twice a day; and
+    into four powders for a child of three years, to be given in
+    the same manner.
+
+    Take of
+
+        Mucilage        ½ ounce.
+        Castor Oil     2  drachms.
+        Syrup          2  drachms.
+
+    Mix well in a mortar, and add
+
+        Dill Water      ½ ounce.
+
+    Mix, and give a small tea-spoonful twice a day to an infant
+    from six to twelve months; three times a day to one of from one
+    to two years; and every six hours to a child of three years
+    old. Should the thrush have proceeded to ulceration, the mouth
+    of the infant or child should be washed out by a lotion, made
+    by dissolving a small quantity of alum or borax in water well
+    sweetened with honey; and then, by tying a fold of lint to a
+    piece of stick, and using it as a mop, to cleanse the mouth,
+    having first well wetted it in the lotion.
+
+
+ITCH.
+
+This cutaneous disease, the result of dirt and insufficient food, is
+communicated by the merest contact; and as this is a misfortune that any
+person may be exposed to, by touching in a cursory manner the person
+of an affected individual, it is necessary to show the means by which,
+with a day or two’s seclusion, it may be effectually eradicated. The
+intolerable itching that so remarkably distinguishes this disease, is
+the consequence of a very minute microscopic insect which burrows under
+the scarf skin of the hands and body; and all that is necessary to
+destroy the life of this insect, and of course cure the disease, is to
+block up the pores of the skin, by rubbing in some stiff simple ointment
+upon going to bed; use a hot bath in the morning to cleanse the body of
+the grease, and repeat the ointment again; and so continue the one at
+night, and the other in the morning till the cure is effected. For long
+standing cases sulphur or creosote is necessary, but for trifling cases,
+spermaceti ointment is quite sufficient, the hands being kept greased and
+gloved both day and night.
+
+
+ERYSIPELAS.
+
+This disease is an inflammatory affection principally of the skin, when
+it makes its appearance externally; it is most frequent in its attacks on
+women and children, and on those of an irritable habit, rather than of a
+full robust constitution. Erysipelas will sometimes return periodically,
+attacking the patient once or twice in the year, or even once in the
+month; and then, by its repeated attacks, it often gradually exhausts the
+strength, especially if the sufferer be aged, or of a bad habit of body.
+
+This disease is brought on by all the causes that are apt to excite
+inflammation, such as injuries of all kinds, the external application of
+stimulants, exposure to cold, and obstructed perspiration; and it may
+likewise be occasioned by humours generated within the body, and thrown
+out on its surface. In slight cases where it attacks the extremities, it
+makes its appearance with a sensation of heat, accompanied by roughness,
+pain, and redness of the skin, which becomes pale when the finger is
+pressed upon it, and again returns to its fiery hue when the pressure is
+withdrawn. There prevails some fever, and the patient is hot, thirsty,
+and restless. If the attack is mild, these symptoms will continue only
+for a few days, the surface of the part affected will become dry and
+yellow, and the scarf skin (or outer skin) will fall off in scales; but
+this complaint appears more frequently in the form of small vesicles,
+or blisters, containing a thin fluid. In some instances the fluid is of
+a different consistency, and instead of escaping when the blister is
+broken, it adheres to, and dries upon the skin. In unfavourable cases,
+these blisters sometimes degenerate into very obstinate ulcers, which
+now and then become gangrenous. This, however, does not frequently
+happen, for although it is not uncommon for the surface of the skin
+and the blistered places to appear livid, or even blackish, yet this
+usually disappears with the other symptoms of the disorder. No remission
+of fever takes place on the appearance of the vesicles; and when the
+complaint is not of a dangerous tendency, the inflammation and fever
+cease gradually without any evident crisis. During these symptoms (fever
+and inflammation) it will be proper to administer aperient medicines, and
+nothing, perhaps, suits the purpose better than the old-fashioned black
+draught. The external application of Goulard’s Lotion will allay heat and
+irritation very successfully.
+
+As erysipelatous fevers often terminate when profuse perspiration can
+be induced, the patient must drink freely of tea, bran tea, or warm
+barley water: and this is a necessary part of the treatment, which must
+never be neglected. The vesicles must be kept lightly covered with pure,
+unadulterated wheat flour; where the inflammatory symptoms run high, the
+diet must consist of light nourishing food, such as sago, arrow-root,
+bread pudding, and such like things; but in those cases where symptoms of
+irritation prevail, a more generous diet, such as animal broths, ought to
+be allowed.
+
+When the attack is mild, the patient must be kept in the house, but need
+not be confined to bed. Very earnestly impress on the minds of your
+patients the baneful effects of opening the little watery blisters. An
+instance of this kind occurred in the writer’s vicinity, followed by
+the most lamentable and fatal results. The victim was a married woman,
+about 33 years of age; the blister appeared on the upper lip, and she,
+not knowing its nature, punctured it; inflammation, delirium, and death
+quickly succeeded each other, and baffled the skill of two medical men of
+long experience.
+
+There is another species of erysipelatous inflammation, which usually
+attacks the trunk of the body, and is vulgarly known as “Shingles.” It
+consists of a number of blisters extending round the waist. Little or no
+danger ever attends this species of erysipelas, but much pain is felt
+darting through the body; and these pains will continue to annoy the
+patient at times for some weeks after the eruption has disappeared.
+
+
+SMALL-POX.
+
+This, the most serious of all eruptive diseases, though having many
+symptoms in common with other affections of this inflammatory class,
+has some peculiar to itself, and which, carefully observed, will always
+accurately define the disease, and point out small-pox from every other
+analogous affection. These distinctive features are the _greater heat of
+the skin_, the _nausea_ and _sickness_ that from the first attend it,
+and the fact that the rash appears on the _fourth_ day of the illness,
+and not on the third, as in other eruptive diseases. Small-pox usually
+commences with shivering, pains in the back and head, heat, thirst,
+nausea, often sickness, a general feeling of languor and debility, quick
+full pulse, great heat and dryness of the skin, and a white furred
+tongue. This state continues with the usual febrile symptoms and nightly
+paroxysms till the fourth day, when a fine papillary rash, like grains
+of millet seed, breaks out on the face, neck, arms, and breast; in a few
+hours more extending over the rest of the body. On the fifth day the rash
+has become more distinct, each papilla has become larger and filled with
+a transparent fluid, changing its form into that of a vesicle, which, as
+the disease advances, enlarges with a _flat head_ and _depressed_ centre,
+the fluid passing from a transparent lymph into a yellowish matter. While
+this change is taking place, the extremities and the head swell, the head
+and face often becoming immensely distended, closing the eyes, and giving
+to the countenance a deformed and unnatural appearance. About the eighth
+day the maturation of the pustules is completed, and from thence to the
+eleventh day the declension of the eruption takes place, the pustules
+burst, the matter is effused, scabs are formed, and the dead cuticle
+begins, from the twelfth day, to peel off or disquamate, leaving pits in
+the skin, the consequence of the suppuration having destroyed the fatty
+matter beneath the cuticle.
+
+As the different stages of the disease are advancing, corresponding
+changes are taking place in the constitution of the patient; the heat and
+thirst increase, the pain, restlessness, and anxiety are augmented; the
+inflammatory and febrile actions keep advancing, rendering the slightest
+noise intolerable, and causing delirium and a chain of the most dangerous
+symptoms.
+
+_Treatment._—The inflammatory nature of small-pox renders what is called
+the cooling mode of treatment, in all its details, a duty of imperative
+importance. For this purpose, the room in which the patient is placed
+should during the disease be kept dark and cool, and at least once a day
+thoroughly ventilated by means of a fire in the grate, for a short time
+night and morning, but especially at the latter period. The room, also,
+should be frequently purified by sprinkling the floor with chloride of
+lime, or by the burning of vinegar on a heated shovel. As the stomach is
+the first organ sensibly affected, and continues more or less disturbed
+during the whole disease, the treatment should begin by giving the
+patient an emetic, composed, if an adult, of twenty grains of ipecacuanha
+and one grain of tartar emetic; and as soon as that operation has ceased,
+the following powders and saline purgatives are to be employed, giving
+the mixture every _two_, and the powders every _four hours_.
+
+    Take of
+
+        Epsom Salts                1  ounce.
+        Mint Water                 8  ounces.
+        Antimonial Wine            3  drachms.
+        Spirits of Nitre           2  drachms.
+        Syrup of Saffron           2  drachms.
+
+    Mix, and give to an adult two table-spoonfuls for a dose, and
+    to children, according to their age, from a dessert-spoonful
+    upwards.
+
+    Take of
+
+        Calomel                    3  grains.
+        Powdered Antimony          2  grains.
+        Rhubarb                    3  grains.
+        Jalap                     10  grains.
+
+    Mix, and make a powder. Give _one_ of such a strength, every
+    _four hours_ to an adult till the bowels are _well_ acted on,
+    when they are to be discontinued; but the mixture is to be
+    persisted in, though less frequently, or in half the dose. For
+    a child from nine to twelve years of age, _half_ of one of the
+    above powders is to be given every _four hours_, till the same
+    result is effected; and for younger children, each powder of
+    the above strength is to be divided into _three parts_, and
+    administered as the others. For an ordinary drink, in which the
+    patient should on no account be stinted, lemonade, thin gruel,
+    or cold tea is to be used; all solid food or nutritious aliment
+    must be withheld, the patient kept low, his head cool, and the
+    feet hot.
+
+When the fever runs high, and the head symptoms are severe, it may be
+necessary to bleed, but if not, a blister is to be laid on the nape
+of the neck, and perhaps two small ones behind the ears, to relieve
+the tumefaction of the eyes, and where the want of sleep demands it, a
+draught at bed-time, composed of fifteen grains of nitre dissolved in two
+ounces of water, with twenty-five drops of laudanum; or to children, from
+three to ten drops in a little gruel, according to their ages. Such, in
+mild or _distinct_ small-pox, is generally all the treatment needed; and
+even in the aggravated _confluent_, till the time of disquamation often
+no other means are necessary.
+
+In cases, however, where the rash, after showing favourably, suddenly
+recedes from the skin, or only partly comes out, the patient must be
+put into a warm, or rather hot bath for three or four minutes; and when
+the pulse falls, and becomes small and feeble, as it becomes absolutely
+necessary to bring back the rash to the skin, hot wine and water must be
+given, together with soups, tonics, and stimulants, till the invigorated
+constitution has power to re-act. Should this not have been called for, a
+system of careful feeding, aided with wine and bark, must be commenced
+at the period when nature begins to throw off the dead eruption.
+
+The great object to be observed in the treatment of small-pox, is to
+keep the patient cool, and on the lowest regimen, till the disquamation
+begins to act freely on the bowels, and to allay fever by cooling drinks.
+As soon as the patient is convalescent, the diet should be light, and
+composed chiefly of farinaceous foods, puddings, custards, &c. The body
+should be bathed once a week, and the cuticle excited by dry rubbing with
+a towel, and especial care taken for some weeks to keep children from the
+contact of the patient, who should for that time take an aperient every
+three days.
+
+To prevent the face and neck from being pitted, each pock in that
+neighbourhood should be lightly wetted with a weak solution of lunar
+caustic, at the period when the pustules are filled with a transparent
+fluid, while they are yet round, and before suppuration has set in or
+the tops of the vesicles grown flat—or in other words, at the end of the
+second stage.
+
+
+MEASLES.
+
+This is a disease characterized by a species of inflammatory fever,
+attended with all the symptoms of a severe cold, running at the nose
+and eyes, sneezing, cough, cold chills, tightness at the chest,
+languor, lassitude, pain in the back and head, and, in fact, by all the
+indications of constitutional disturbance and fever; though the sign by
+which it may be most readily known and determined, is the running of
+humour from the eyes, and constriction of the chest, with a short dry
+cough. The great secret in the treatment of measles to be borne in mind,
+is not to discontinue the treatment with the subsidence of the symptoms,
+for no disease leaves behind it so many and hurtful consequences;
+therefore, to purify the system, and save the body of the child from
+mumps, dropsy, tumours, bad eyes, and many other distressing affections,
+it is necessary to keep up for some weeks, after the disease is cured, a
+mild but steady action on the body; give the child change of air, plenty
+of exercise, and a nutritive but light and stimulating diet.
+
+The _symptoms_ of measles commence with cold chills and flushes,
+lassitude, heaviness, pain in the head, and drowsiness, cough,
+hoarseness, and extreme difficulty of breathing, frequent sneezing,
+defluction or running at the eyes and nose, nausea, sometimes vomiting,
+thirst, a furred tongue; the pulse throughout is quick, and sometimes
+full and soft, at others hard and small, with other indications of an
+inflammatory nature. On the _third_ day, small red spots make their
+appearance, first on the face and neck, gradually extending over the
+upper and lower part of the body.
+
+On the fifth day the vivid red of the eruption changes into a brownish
+hue, and in two or three days more the rash entirely disappears, leaving
+a loose powdery disquamation on the skin, which rubs off like dandriff.
+At this stage of the disease, a diarrhœa frequently comes on, and being
+what is called “_critical_” should never be checked unless seriously
+severe. Measles sometimes assumes a typhoid or malignant character, in
+which form the symptoms are all greatly exaggerated, and the case from
+the first becomes doubtful and dangerous. In this condition the eruption
+comes out sooner, and only in patches, and often, after showing for a
+few hours, suddenly recedes, presenting instead of the usual florid
+red, a dark purple or blackish hue, a dark brown fur forms on the gums
+and mouth, the breathing becomes laborious, delirium supervenes, and if
+unrelieved, is followed by coma; a fœtid diarrhœa takes place, and the
+patient sinks under the congested state of the lungs and the opposed
+functions of the brain. The unfavourable symptoms in measles are a high
+state of fever, excessive heat and dryness of the skin, hurried and short
+breathing, and a particularly hard pulse. The ordinary after-consequences
+of measles are, croup, bronchitis, mesenteric disease, abscesses behind
+the ear, ophthalmia, and glandular swellings in other parts of the body.
+
+_Treatment._—In the first place the patient should be kept in a cool
+room, the temperature of which must be regulated to suit the child’s
+feelings of comfort, and the diet adapted to the strictest principles of
+abstinence. When the inflammatory symptoms are severe, bleeding in some
+form is often necessary, though, when adopted, it must be in the first
+stage of the disease; and if the lungs are the apprehended seat of the
+inflammation, two or more leeches, according to the age and strength of
+the patient, must be applied to the upper part of the chest, followed
+by a small blister; or the blister may be substituted for the leeches,
+the attendant bearing in mind that the benefit effected by the blister
+can always be considerably augmented by plunging the feet into very hot
+water, about a couple of hours after applying the blister, and keeping
+them in the water for about two minutes. The first internal remedies
+should commence with a series of aperient powders, and a saline mixture,
+as prescribed in the following formularies; at the same time as a
+beverage to quench the thirst, let a quantity of barley water be made,
+slightly acidulated by the juice of an orange, and partly sweetened by
+some sugar-candy, and of which, when properly made and cold, let the
+patient drink as often as thirst or the dryness of the mouth renders
+necessary.
+
+_Aperient Powders._—Take of scammony and jalap, each twenty-four grains;
+gray powder and antimonial powder, of each eighteen grains. Mix and
+divide into twelve powders, if for a child between two and four years of
+age; into eight powders, if for a child between four and eight years; and
+into six powders for between eight and twelve years of age. One powder
+to be given, in a little jelly or sugar and water, every three or four
+hours, according to the severity of the symptoms.
+
+_Saline Mixture._—Take of mint water, six ounces; powdered nitre, twenty
+grains; antimonial wine, three drachms; spirits of nitre, two drachms;
+syrup of saffron, two drachms. Mix. To children under three years, give
+a tea-spoonful every two hours; from that age to six a dessert-spoonful
+at the same intervals; and to children between six and twelve, a
+table-spoonful every three or four hours. The object of these aperient
+powders is to keep up a steady but gentle action on the bowels; but
+whenever it seems necessary to administer a stronger dose, and effect a
+brisk action on the digestive organs—a course particularly imperative
+towards the close of the disease—two of these powders given at once,
+according to the age, will be found to produce that effect. Thus, two of
+the _twelve_ for a child under four years; and two of the eight, and two
+of the six, according to the age of the patient. When the difficulty of
+breathing becomes oppressive, as it generally does towards night, a hot
+bran poultice laid on the chest will be always found beneficial. The diet
+throughout must be light, and consist of farinaceous food, such as rice
+and sago puddings, with beef tea and toast; and not till convalescence
+sets in, should hard or animal food be given. When measles assumes the
+malignant form, the advice just given must be broken through; food of
+a nutritious and stimulating character should be at once substituted
+and administered in conjunction with wine, and even spirits, and the
+disease regarded and treated as a case of typhus. But as this form of
+measles is not frequent, and, if occurring, hardly likely to be treated
+without assistance, it is unnecessary to enter on the minutiæ of its
+practice here. What we have prescribed in almost all cases will be found
+sufficient to meet every emergency without resorting to a multiplicity
+of agents. The great point to remember in measles is not to give up
+the treatment with the apparent subsidence of the disease, as the
+after-consequences of measles are too often more serious and more to be
+dreaded than the measles themselves. To guard against this danger, and
+thoroughly purify the system after the subsidence of all the symptoms of
+the disease, a corrective course of medicine, and a regimen of exercise
+should be adopted for some weeks, according to the cure of the disease.
+
+
+CHICKEN-POX.
+
+This disease, like the Small-Pox, seems to depend on specific contagion,
+and seldom affects a person but once in his life. The eruption is often
+succeeded by chilliness, succeeded by flushings, pains in the head and
+back, thirst, restlessness, and a quick pulse; but at other times, none
+of these premonitory symptoms are observable. Pustules soon appear, and
+about the second or third day are filled with a watery fluid, which is
+never converted into yellow matter, as in the small-pox (to which it
+bears great affinity); and about the fifth day they usually dry away, and
+are formed into hard crusts or scabs. No danger attends chicken-pox, but
+often a good deal of suffering. The small-pox and chicken-pox differ:
+the eruption of the former is preceded by a fever of a certain duration,
+while that of the latter is either preceded by none, or by one of
+uncertain duration; also in the pustules and succeeding scabs appearing
+much earlier in the chicken-pox than in the small-pox; and in the fluid
+of the pustules never acquiring the thick purulent appearance, which it
+always does in distinct small-pox.
+
+Let the patient partake freely of water or cooling drinks, as thirst
+is always an attendant on the disease, and gentle laxatives should
+be occasionally given—a tea-spoonful of lenitive electuary, with a
+little milk of sulphur in it, is all that is generally required; but
+should febrile symptoms run high, it may be advisable to take two or
+three saline draughts during the day. The following is a recipe for
+an excellent saline, to be drunk while effervescing:—Twenty grains of
+carbonate of soda dissolved in a tumbler containing two table-spoonfuls
+of water; add two tea-spoonfuls of lump sugar rolled; then put a
+dessert-spoonful of lemon into a wine-glass (or fifteen grains of citric
+acid dissolved in one table-spoonful of water). Pour it into the tumbler,
+and drink it while the effervescence is taking place.
+
+The benefit of this draught cannot be too highly estimated where the
+stomach is deranged, and there is nausea and faintness, or in cases of
+fever and thirst.
+
+
+CROUP.
+
+The Croup is a complaint somewhat similar to the hooping-cough, and to
+which children _only_ are subject. There are two species of it, the one
+acute, the other chronic: neither of them often attack children so late
+as ten or twelve years of age; while they may seize infants newly weaned,
+and are then the most severe. The cause of this disease is a morbid
+secretion of thick mucus in the trachea (windpipe), adhering so firmly to
+its sides as to impede respiration. The quantity and thickness of mucus
+increasing, gradually lessens the diameter of the part, and if it effects
+this to a considerable degree, the disease must of necessity prove fatal.
+The symptoms by which croup is manifested, even to the most uninitiated
+in the duties of the sick-room, is the peculiar croaking noise made in
+respiration (from whence it takes its name); and when the disorder is
+light, there is but little apparent indisposition between the paroxysms,
+save a certain dulness, and a sense of fear in children of an age to
+express it.
+
+The fits frequently terminate by sneezing, coughing, or vomiting, and
+return without any regularity. It is attended with a sharp and shrill
+voice, and a flushed countenance, which grows livid during the paroxysms.
+A warm bath should immediately be administered, and an emetic given as
+soon as possible; say, ten drops of antimonial wine for a child three
+years of age, and repeated every quarter of an hour until effectual, and
+according to the age and strength of the patient; a blister should be
+applied across the throat, the sufferer being made to inhale the vapour
+of warm water with vinegar in it, and kept nearly upright in bed. A
+doctor should be procured as soon as possible; and, until his arrival,
+the foregoing directions may, in most cases, materially influence the
+physician’s proceedings, and often save life.
+
+Children liable to this disease should be warmly clad, wearing flannel
+next the skin, and an emetic given upon the earliest appearance of
+the attack; for remember, this disease requires prompt attention to
+save life. With care, children usually grow out of it; that is, the
+constitution will repel the attacks after the tenth or twelfth year.
+
+
+NETTLE RASH.
+
+This disease takes its name from its being attended by an eruption
+similar to what is produced by the stinging of nettles. The causes of
+this complaint are by no means obvious; but it seems to proceed either
+from the perspiration being checked, or from some irritating matter in
+the stomach. In all cases, there prevails considerable itching and some
+heat in the parts affected; and, in some constitutions, a slight degree
+of fever either precedes or attends the eruption. Its duration seldom
+exceeds three or four days.
+
+In some cases, Nettle Rash is accompanied with large wheals or bumps,
+which appear of a solid nature, without any cavity or head, containing
+either water or other fluid.
+
+Half a tea-spoonful of magnesia, and the same quantity of cream of
+tartar, mixed in half a tea-cupful of milk, an hour before breakfast, and
+repeated as required, will be found very efficacious.
+
+Some practitioners have entertained the idea that the humours of the body
+are never vitiated to such a degree by the nettle rash as to require the
+use of internal remedies, and that if the irritation could be certainly
+allayed by external applications, there would be no necessity for any
+other mode of cure.
+
+As this disorder is very frequent in spring, when a hot sun, with
+cold winds, prevail, the visitor will hear of a variety of herbs as
+“never-failing cures” of nettle rash. Among these the nettle itself
+is the Abernethy of the party, concocted into a sort of tea with a
+proportion of one-third of ground-ivy infused in it. Although in a
+chronic form, it is often of rheumatic origin. Nettle rash is never a
+dangerous malady; but care should be taken to avoid currents of air, for,
+if it recedes, or, as is the common expression, “driven in,” it produces
+sickness, and other harassing symptoms.
+
+We have always found, in such cases as these—and, indeed, at most
+times—that simple remedies, easily accessible, are the most efficacious.
+
+
+CONSUMPTION.
+
+The persons most prone to consumption, are those of a sanguine or
+phlegmatic temperament, with long neck, sharp shoulders, narrow chest,
+slender fingers, clear skin, fair hair, and rosy complexion. The disease
+usually begins with a short dry cough, followed, after a certain length
+of time by a gradual loss of strength, lassitude, and great fatigue
+upon small exertions; the pulse is quick and small, while the cough,
+at first confined to the day, begins to extend into and through the
+night; the breathing is hurried, with a sense of tightness at the chest,
+accompanied with shooting pains; the expectoration at first frothy,
+becomes viscid, opaque, often tinged with blood; and very copious in the
+morning. As the disease advances, emaciation takes place, the cough,
+pain, and difficulty of breathing increase, the face is flushed, the
+soles of the feet and palms of the hands are affected with a dry burning
+heat, the tongue, formerly white, now becomes clean and red, the pulse
+is smaller and quicker, and hectic fever sets in, attended with profuse
+perspiration; generally occurring twice a day, and, as the symptoms grow
+more formidable, the appetite usually increases, filling the patient with
+delusive hopes of recovery. The final symptoms, and those that indicate
+approaching dissolution, are the setting in of diarrhœa, night sweats,
+prominent cheek bones, hollow and cadaverous countenance, swollen legs,
+great emaciation, and curved finger-nails. The expectoration has at the
+same time altered its character with each stage of the disease; at first
+scanty and frothy, it becomes opaque and presents a mixture of mucus and
+pus, occasionally streaked with blood, and finally becomes all purulent,
+sinking in water, and often combined with irregular pieces of green or
+yellow substances.
+
+_Treatment._—There are three objects to be aimed at in the treatment of
+consumption; first, to promote the absorption of the diseased matter;
+second, to subdue inflammation; and, third, to improve the general
+health. For the first effect, it is the general practice to slightly
+salivate the system by small doses of calomel and kino, followed by
+a course of iodine, either in the form of burnt sponge, hydriodate
+of potass, or tincture of iodine. Inflammation is subdued by small
+bleedings, two or three times repeated, leeches on the chest, blisters,
+or the counter-irritation of the tartar emetic ointment. The general
+health is to be improved by exercise, cold ablutions, and friction every
+morning, by a light and generous diet, and tonics with the mineral
+acids. In confirmed consumption, and where all the worst symptoms are in
+operation, the treatment must depend greatly on the actual state of the
+patient, though the most ordinary course is comprised in the following
+means and remedies: counter-irritation over the chest, by the tartar
+emetic ointment; an opiate at bed-time; and two table-spoonfuls of such a
+mixture as the following, every four or six hours.
+
+    Take of
+
+        Tartar Emetic              20  grains.
+        Infusion of Gentian         6  ounces.
+        Powdered Nitre               ½ drachm.
+
+    Mix. Where the sweatings are excessive, or there is spitting
+    of blood with the cough, from fifteen to thirty drops of the
+    elixir of vitriol in a wine-glass of water, is to be sucked
+    through a quill every three or four hours.
+
+No practice is so fatal as the sending a confirmed consumptive patient to
+a warm climate, or even to remove him to a warmer residence in his own
+country, as the increased temperature only developes the worst symptoms
+more rapidly. To a patient only _predisposed_ to consumption, change of
+scene and climate is highly beneficial; but with the disease on him, it
+is suicidal. The modern practice of deluging the stomach with rancid fish
+oil, is a very questionable procedure, as any good that can result from
+its use must depend upon the amount of iodine or nitrogen the cod liver
+oil may possess; remedies that can be given in greater quantities, in a
+much less objectionable way.
+
+In every stage of consumption, but especially in the early part of the
+disease, the patient should exercise the lungs as much as possible, by
+drawing deep inspirations of air, and inflating the organ to its fullest
+extent, and then slowly expiring what he has imbibed, repeating the
+process for ten minutes at a time, and resuming it four or five times
+a day. For this purpose he can either stand at a window, on a hill, or
+wherever the air is pure; when the atmosphere is damp, the air must
+be drawn through a veil, folded three or four times. This makes an
+infinitely better respirator than the metallic ones sold in the shops.
+As the natural stimulant of the lungs is air, no means are so likely
+to excite absorption of the tuberculous matter, as that which expands
+every air cell of its structure, and while healthily exercising the
+organ, stimulates it to increased action. That consumption is curable,
+is a theory now rapidly gaining ground; but this can only be effected by
+converting the acute into a chronic disease, and in that form following
+the admonitions of nature as a guide to the practice; and the most
+important of these is exercising the lungs themselves.
+
+
+SCROFULA.
+
+A peculiar condition of the body, in which the healthy vital energy is
+in a measure in abeyance, where the system is less strong, the body less
+perfect, the organization less harmonious, and the living power to resist
+accidents less perfect and capable of resisting those influences of
+time, air, contagion, and accident, ever at war on the frame of man, and
+which robust health may rebut and for a time defy, but before which the
+less perfect organization of scrofula ultimately succumbs. It is to this
+unnatural weakness of the constitution that we owe many of those diseases
+and ills that like a scourge afflict mortality; such as consumption,
+mesenteric disease of the bowels in children, rickets, goître, cretinism,
+hare-lip, white swellings, and many other local and constitutional
+maladies; all deriving their origin from this physical and specific
+weakness of the whole or a part of the human body. Any chronic swelling
+of the absorbent glands is denominated scrofula, as shown both by the wen
+in the throat and the white, shiny, and insidious swellings in the knee;
+yet neither of them is, correctly speaking, scrofula, but merely the
+local evidence of something we feel and know, but cannot define in the
+system, couched in the blood, reflected in the want of general nervous
+energy, and manifesting itself in some local character, to which science
+gives a name and unprofessional wisdom assigns the disease. The chief
+characters by which a scrofulous diathesis is known or may be suspected,
+are a want of perfect bodily symmetry, small, thin, or crooked limbs, a
+round or pigeon-breast, excessive enlargement of certain organs, broad
+jaws, low forehead, long neck, and large occiput, great transparency of
+the skin, with a rosy tint of the cheeks; when the complexion is dark, it
+is of a dirty, viscid appearance, when fair, unnaturally clear; a bluish
+ring round the eyes, which though large, clear, and sometimes black, are
+more generally light blue, with swollen or puffed eyelids, long lashes,
+upper lips thick and projecting, and the general expression of the
+countenance voluptuous case, with want of decision and energy; the first
+teeth are small, subject to decay, and the second white, liable to split,
+and often become prematurely decayed.
+
+
+COUGH.
+
+A cough is an effort of nature to relieve the lungs and air passages from
+any obstruction of mucus, phlegm, pus, or other sources of irritation in
+the parts. There are, consequently, many varieties of cough, according
+to the nature and situation of the disease or affection that excites it:
+as the cough in consumption, that from bronchitis, the stomach cough of
+children, hooping-cough, &c., beside which there is the common cough of
+an ordinary cold, which this article especially refers to. The ordinary
+cough is, in the first instance, generally hard and dry, becoming, after
+a day or two, more relaxed and attended with free expectoration, which,
+after passing through some changes of character, as regards quantity,
+colour, and substance, usually cures itself. When the febrile symptoms
+that attend a cold and cough are too slight to demand treatment, the
+best cough mixture that can be taken is one composed of equal parts of
+the syrup of squills, syrup of tolu, paregoric, and ipecacuanha wine, of
+which a dessert-spoonful may be given every four hours. When the cough is
+attended with great difficulty and tightness, a “warming plaster” should
+be applied to the chest, and the following expectorant mixture, employed
+to promote relaxation of the parts:—
+
+    Take of
+
+        Milk of Ammoniacum          6  ounces.
+        Dover’s Powder               ½ drachm.
+
+    Mix in a mortar, and add
+
+        Oxymel of Squills            1  ounce.
+        Spirits of Sweet Nitre        ½ ounce.
+        Syrup of Tolu                1  ounce.
+
+    Mix. One table-spoonful to be given three times a day, and two
+    on going to bed.
+
+
+ASTHMA.
+
+Is a functional affection of the respiratory organs, frequently depending
+on constitutional causes, and seldom the result of organic disease.
+Asthma generally attacks persons of advanced years, and of a weak and lax
+system; it is, when not hereditary, often the result of sudden changes
+of temperature, disorder of the digestive organs, or of mental anxiety.
+An attack of asthma is usually indicated by a sense of constriction
+or tightness round the chest, a fulness of the stomach, lassitude,
+drowsiness, and headache. All these symptoms become more urgent towards
+evening, accompanied with laborious breathing and difficult expiration,
+attended at the same time with a wheezing noise in the chest and windpipe
+at every inspiration. As night approaches a hard dry cough succeeds to
+these symptoms, while the oppressed breathing and sense of suffocation
+become so acute, as the paroxysm reaches its climax, that the patient is
+compelled to spring up in bed, or rush to the open window, from fear of
+instant suffocation. Asthma generally attacks the patient in the night,
+and most frequently the severity of the fit endures for three or four
+hours, usually terminating about two in the morning, when, after a free
+expectoration of frothy mucus, the symptoms gradually subside, and the
+patient, after much anxiety and suffering, falls asleep. A succession of
+such paroxysms occur for several consecutive nights, before the symptoms
+give way and allow the exhausted patient time to recover his strength and
+tone.
+
+_Treatment._—The first endeavour must be directed to shorten the fit
+and to relieve the most distressing symptoms: the next, to remove the
+exciting and predisposing causes. Where the patient is strong and not
+far advanced in life, an emetic, composed of ten grains of ipecacuanha
+and one grain of tartar emetic, mixed in a cup of warm water, should
+be given in the first stage of the attack; followed up for some hours
+by nauseating doses of antimony and squills, as in the following
+mixture:—Antimonial wine, one ounce; water, four ounces and a half;
+tincture of squills, three drachms. Mix; and take a table-spoonful every
+hour so long as the urgency of the symptoms continues. When the attack
+is slight, and devoid of the marked features of a paroxysm, and the
+difficulty of breathing and sense of tightness in the chest are the chief
+symptoms, much benefit will be derived from taking from five to ten drops
+of hydrocyanic acid in a table-spoonful of water every two hours, for
+three or four times.
+
+The asthma of old age, however, must be treated very differently: here,
+instead of debilitating, it becomes necessary to support and stimulate
+the patient under the exhaustion of the paroxysms. For this purpose,
+warmth should be early applied to the body and extremities, by the hot
+bath or bottles of hot water. The chest and pit of the stomach should be
+rubbed for a few minutes with hartshorn and oil; hot coffee, or small
+doses of brandy-and-water, administered occasionally; and the following
+mixture, according to the age and sex, given in doses of one or two
+table-spoonfuls every two or four hours, as the state of the patient
+may demand:—Carbonate of ammonia, one scruple; Dover’s powder, half a
+drachm; peppermint water, six ounces; mix, and add tincture of squills,
+spirits of lavender, and sulphuric ether, of each one drachm. When asthma
+has been induced by a derangement of the digestive organs, it will be
+necessary to give a dose of castor oil or an alterative pill; while for
+the shortness of breath and difficulty of breathing that often precedes
+and follows the full paroxysm, a poultice, composed of equal parts of
+mustard and flour, and applied warm to the chest for ten or fifteen
+minutes, will yield considerable relief. As an aperient, two compound
+assafœtida pills will be found of the utmost benefit, especially to those
+advanced in life.
+
+
+BRONCHITIS.
+
+Is now much milder in its attacks, and seldomer met with than formerly,
+though it still remains a disease of both severity and danger.
+_Acute bronchitis_ is characterised by general fever, heat of the
+skin, difficulty of breathing, with hurried and sometimes laborious
+respiration; a peculiar sense of fulness and roughness of the windpipe,
+followed by hoarseness, oppression, or pain over the region of the
+heart, accompanied by a short dry cough. After from six to twelve
+hours, a secretion of mucus takes place in the trachea and bronchial
+tubes, producing a wheezing rattling noise as the patient respires; and
+in consequence of the blood not being freely exposed to oxygen in its
+passage through the lungs, the lips and cheeks assume an ashy or dusky
+hue. The pulse at the first is quick and hard, but after a time, becomes
+full and what is called, soft; but so compressible, that a little extra
+pressure of the finger will apparently extinguish it. There is at the
+same time great prostration of strength, considerable anxiety and alarm,
+with pain in the head, giddiness, and when the symptoms are severe, even
+delirium.
+
+Bronchitis arises in general from exposure to cold and humid atmosphere;
+taking cold after violent exertion, or from any of the ordinary causes
+of cold or sore throat. The hoarseness and dry full sense, experienced
+in the nose and windpipe, is often felt extending far down the chest,
+attended with considerable sneezing; and the efforts of a dry hard cough,
+causing pain both in the chest and shoulders.
+
+_Chronic Bronchitis_, when arising as a primary disease, presents some or
+all of the previous symptoms, but in a considerably modified form; the
+fulness in the windpipe, oppressed and laborious breathing, hoarseness
+and cough, are, however, the most general symptoms of chronic bronchitis;
+the expectoration, though after a time becoming more free, is far from
+being copious, and consists of a discoloured mucus; sometimes of a
+purulent appearance, at others stained with blood, or streaked with a
+brick-coloured fibrinous matter. The symptoms are generally exaggerated
+towards night, when they are attended with increased fever and night
+sweats.
+
+_Treatment of Acute Bronchitis._—In full-bodied constitutions, if the
+disease be taken in its first stage, bleeding to the extent of eight
+or ten ounces may be very safely and beneficially employed; but as the
+debility that attends bronchitis is both great and sudden, unless adopted
+in the _earliest_ stage, the practice would be highly culpable, as all
+the physical stamina is required to throw off the collected mucus from
+the bronchial passages so bleeding; therefore, unless employed early,
+it can never properly be practised. When necessary, an emetic must be
+immediately given, consisting of antimonial and ipecacuanha wines, of
+each half an ounce, or the following powder:—Ipecacuanha 15 grains,
+tartar emetic 1 grain, mix; to be dissolved in a little warm water and
+drunk directly, following it up by frequent draughts of warm water. If
+the first emetic does not operate freely, repeat the same dose within the
+hour, assisting the action, if necessary, by tickling the throat with
+a feather. As soon as the vomiting has subsided, apply a blister three
+inches wide by six inches long, down the centre of the chest, and give a
+table-spoonful of the mixture below every two hours.
+
+    Take of
+
+        Distilled Water           6  ounces.
+        Tartar Emetic             6  grains.
+        Powdered Nitre            1  scruple.
+
+    Dissolve, and add tincture of colomba, 2 drachms—mix. At the
+    same time, between the doses, let the patient inhale the steam
+    of hot vinegar and water, and wear a veil over the face, so as
+    always to breathe through a medium. When the blister has risen
+    and the plaster has been removed, apply a hot bread poultice,
+    which repeat every hour, for two or three times; and finally,
+    dress with violet powder.
+
+When the expectoration changes its character and becomes thick, greenish
+and ropy, it will be necessary to give stimulating expectorants, to
+facilitate the discharge; for that purpose, the annexed mixture, in doses
+of a table-spoonful every three or four hours, is to be employed.
+
+    _Expectorant Mixture._
+
+        Gum Ammoniacum            2  drachms.
+        Carbonate of Ammonia      1  drachm.
+
+    Rub into a powder, then add a tea-spoonful of water; triturate
+    till the whole is rubbed into a smooth creamy paste, when add,
+    by degrees, six ounces of water.
+
+        Syrup of Squills          1  ounce.
+        Tincture of Tolu          2  drachms.
+        Spirits of Sweet Nitre    2  drachms.
+        Paregoric                  ½ ounce.
+
+Should there be much restlessness or want of sleep, 30 drops of laudanum
+may be taken at bed-time in a little gruel, or added to a dose of the
+expectorant mixture. Or when the mixture is not necessary, from 10 to
+15 grains of Dover’s powder, according to the age and strength of the
+patient, should be taken an hour before bed-time. It is also necessary
+to take an occasional aperient, which should consist of two assafœtida
+pills at night, and a black draught the following morning; or five grains
+of blue pill, and a dose of Epsom salts, three hours afterwards. The
+patient should be kept as much as possible in one temperature during the
+attack; and all lengthened conversation and fatigue strictly avoided. The
+diet should be light, low, and farinaceous, and consist of eggs, milk,
+custards, and sago, and tapioca puddings; and only when the expectorant
+or stimulating stage has been reached, should the drink be anything
+stronger than gruel. But when the expectorants are indicated, it becomes
+necessary to give wine, or other stimulants, and support the patient’s
+strength by a more generous diet.
+
+_Treatment of Chronic Bronchitis._—Where the symptoms are severe, the
+treatment may begin by placing a blister on the throat, and giving the
+expectorant mixture already prescribed. But in ordinary cases, it will be
+sufficient to place a large hot bran poultice on the throat and chest,
+renewing it every three or four hours; and twice a day rubbing the chest
+and throat with the following embrocation:—
+
+Dissolve, by heat, two drachms of camphor in two ounces of olive oil, and
+add spirits of sal volatile half an ounce, and at the same time give the
+expectorant mixture in table-spoonfuls every two hours.
+
+Where there is much loss of rest, and much anxiety, the annexed mixture
+to be substituted for the expectorant, and taken in doses of two
+table-spoonfuls every four hours.
+
+    Dover’s Powder              1  drachm.
+    Carbonate of Ammonia        2  scruples.
+    Camphor Water               8  ounces.
+    Sulphuric Ether             1  drachm.
+
+At the same time, the steam of hot vinegar and water is to be inhaled,
+and the patient’s strength supported by a proper and efficient dietary;
+with all the precautions advised in acute, observed in the management of
+chronic bronchitis.
+
+
+INFLUENZA.
+
+A disease which, though unquestionably common to this country from remote
+time, has only within the last thirty years obtained a distinctive
+name and character. What the peculiar state of the atmosphere is, that
+induces or predisposes to this disease, science has not yet discovered,
+though the external causes, as far as appreciation enables us to form
+an opinion, appear to be, a long-continued state of humidity, succeeded
+by sudden heats, or seasons of alternate hot and wet weather, or a
+long humid autumn followed by a cold and boisterous winter. In these
+conditions of the climate the disease often becomes epidemic and puts
+on a protean shape, and, though twenty persons in the same tenement are
+attacked with it, not two perhaps present the same chain of symptoms,
+or have been seized in the same way. The first sign of illness in one
+is a sudden coma, that deprives the patient for some minutes of all
+consciousness; another falls in a fit, a third is seized with an intense
+pain on the top of the head, others by fits of sudden heat or cold, by
+coughing, or pains in the back, chest, or throat; but however varied the
+commencement may be, or different the general run of symptoms, there are
+three signs that, taken together, always characterize influenza, and by
+which it may in every case be at once identified; these are—severe and
+splitting pain on the top of the head, great and sudden loss of strength,
+and a rough excoriated sensation in the chest behind the breast-bone, as
+if the lining membrane in that part was raw.
+
+When influenza comes on gradually, the disease generally puts on the
+following succession of SYMPTOMS: a sense of cold, lassitude, weariness,
+cold chills, pains in the back, head, and loins; these symptoms are
+followed by flushings, weight on the head and a great oppression on the
+chest, sneezing, the eyes become bloodshot, a thin acrid discharge from
+the nostrils occurs, with inflamed fauces and throat, followed by a
+short cough with a thick viscid expectoration, which soon becomes thin,
+discoloured mucus, mixed with purulent discharge. With these symptoms
+there is extreme prostration of strength, loss of energy, and great
+depression of spirits, the pain on the head continuing with unabated
+violence. The pulse, which at the beginning was quick and small, becomes,
+as the disease progresses, sharp, weak, and irregular. From the first
+the appetite has failed, the tongue furred, and the stomach in a state
+of nausea and often irritated to vomiting. The discrepancy in the state
+of the pulse in influenza generally renders it an insecure guide to a
+knowledge of the heart’s action by the number or the frequency of the
+beats; the only true test of the vital strength of the patient is, the
+amount of pressure by the finger the pulse will bear. Influenza, if not
+speedily cured, is very prone to degenerate into bronchitis, pneumonia,
+pleurisy, or some chronic thickening of the mucous membrane of the
+throat, or enlarged tonsils.
+
+_Treatment._—The foremost point to be remembered in the treatment of
+this disease is, that the great debility is _real_, not a prostration
+dependent on nervous pressure, but a _bonâ fide_ loss of vital power;
+consequently, bleeding, strong relaxing medicines, or blisters, are,
+except in very rare cases, highly injurious, and more likely to kill than
+cure the patient; the treatment therefore required is more a course of
+judicious dietary than one of physic. The medicinal means must consist of
+the following mixture and pills, keeping the feet hot by hot bricks, or
+bottles of water, and a hot bran poultice applied frequently to the neck
+and chest.
+
+    Take of
+
+        Powder of Compound Tragacanth   2  drachms.
+        Hot Water                        ½ pint.
+        Lump Sugar                      2  drachms.
+
+    Mix in a mortar, adding the water slowly till a smooth thin
+    mucilage is made of the whole; then add—
+
+        Tincture of Tolu                1  drachm.
+        Ipecacuanha Wine                 ½ oz.
+        Spirit of Nitre                 6  drachms.
+
+    Shake well together, and lastly, add solution of acetate of
+    ammonia, 1½ ounce. Mix, and make a 12 ounce mixture: of which
+    let the patient take two large table-spoonfuls every four
+    hours.
+
+    Take of
+
+        Compound Rhubarb Pill             ½ drachm.
+        Extract of Henbane                ½ drachm.
+
+    Mix, and divide into 12 pills, two to be taken at bed-time
+    every other day.
+
+To support the strength, the food must be of the lightest and most
+nutritious kind, such as boiled mutton, custards, and sago puddings;
+and as frequent stimulants are indispensable, claret glasses of warm
+egg-flip, either made in the usual way with the addition of a little rum
+or brandy, or egg-sherry must be given, with toast, every two hours. By
+these means, and the addition of twenty drops of laudanum, at bed-time,
+to a dose of the mixture, all ordinary cases of influenza may be safely
+and expeditiously treated to recovery.
+
+
+BILIOUS COMPLAINTS.
+
+Persons are said to be bilious, when bile finds its way from the small
+intestines into the stomach, and there, mixing with the digesting food
+and irritating the coats of the stomach, becomes absorbed into the blood,
+on which it acts like, a species of poison, producing a constitutional
+disturbance of more or less severity. The symptoms that prognosticate
+this kind of malady are intense pains in the head, weight and tenderness
+of the stomach, nausea and sickness, fœtid breath, a bitter or coppery
+taste in the mouth and throat, a coated tongue, and a quick sharp pulse.
+The skin is dry, there is considerable thirst, and also occasional
+shiverings.
+
+_Treatment._—The effect of bile on the stomach should be considered in
+the light of a chain of symptoms excited by the presence of some foreign
+or unhealthy substance; and the rational view of the treatment of such
+symptoms consists in expelling the intruding mischief as quickly as
+possible; and, as it is always better to make the bile take its natural
+course of exit—downwards—than urge it out of the system in an opposite
+direction, the treatment should commence by taking such aperients as
+will excite the whole alimentary canal, and carry it out of the stomach
+through the bowels: at the same time avoiding by every means its
+expulsion by vomiting. To carry off the bile by aperients, and allay the
+sickness, is in fact, all that has to be done, for when these objects are
+achieved, every other symptom will, as a natural consequence, subside.
+As the nausea and headache are the most urgent and distressing symptoms,
+they are the first to demand relief. A small blister, the size of the
+round of a wine-glass, should be laid on the pit of the stomach, and a
+dose of the subjoined effervescing mixture given every half hour; taking
+advantage of the first lull in the retching to give two of the aperient
+pills, which are to be repeated every six hours, till their action on the
+bowels shows that the object for which they were taken has been obtained.
+For females and persons of delicate constitution, one pill instead of
+two should be taken as a dose. If the patient is in bed, bottles of hot
+water should be kept at the feet; and as an after-corrective, the tonic
+mixture prescribed below, is to be taken twice a day for about a week; at
+the same time the convalescence will be facilitated, and the tone of the
+stomach improved, if a little toasted bacon is eaten for breakfast, and a
+dry biscuit and a glass of stout taken for lunch.
+
+
+JAUNDICE.
+
+Is the name given to the effect produced on certain parts and secretions
+of the system by a diseased state of the liver, or whatever cause
+prevents the bile from finding its natural outlet; and by confining it to
+the gall-bladder, or the secreting vessels of the liver, causes it to be
+absorbed into the blood, and, passing into the circulation, gives rise
+to those symptoms, which constitute what is called jaundice. The word
+“jaundice” signifies _yellow_, and is used to designate that impaired
+state of the liver known by the external signs of a yellow skin, a yellow
+tinge of the white coat of the eye, and a deep saffron colour imparted
+to the secretion from the kidneys, while the other alimentary discharges
+are almost white; these characteristics of jaundice are attended with
+languor, loss of appetite, sometimes amounting to a loathing of food,
+disturbed sleep, great avidity both of stomach and bowels, nausea, and
+often sickness; a heavy bitter taste, that no cleanliness can eradicate,
+pervades the mouth and fauces, while a dull heavy pain takes possession
+of the right side, just over the liver, greatly increased by pressure,
+but which no change of position abates. Attending these symptoms there
+is always more or less of what is understood as fever: when the disease
+is protracted, and the bile remains long unremoved from the blood, the
+skin and eyes darken in their colour, and assume a _green_ aspect, and
+when still more obstinate of cure, that green becomes of a deep purple or
+blackish hue, when the disease is called black jaundice.
+
+Jaundice is a very common disease in hot climates, especially to
+Europeans newly arrived, and, indeed, is by no means rare in this
+country and the sister island; and though, as we have already said, it
+may proceed from any diseased condition of the liver, there are many
+other causes that may induce it, such as pressure on the liver by the
+formation of tumours, pregnancy, and the presence of gall-stones, though
+in this latter case the cause is generally easily discovered by the
+severity, sharpness, and continuance of the pain. Though the remedies
+employed for jaundice are under all circumstances nearly alike, it is
+both satisfactory and useful to discover as early as possible what is the
+immediate cause that, obstructing the bile, has led to its absorption by
+the blood; as on this knowledge much time may be saved in the treatment,
+which is remarkably simple, and may be undertaken with the greatest
+confidence without consulting any medical opinion. In all cases of
+jaundice, especially when attended with pain, the warm bath is of the
+utmost importance, as it will afford instant relief; and if the pain and
+disease proceeds from a gall-stone, the heat of the bath, by expanding
+the duct in which it is impacted, will almost immediately facilitate its
+passage, and thus by removing the obstruction, at once remove the cause
+of the disease.
+
+As remedial means, the adult patient should take one of the following
+pills three times a day, or one every eight hours, and every second
+morning two tea-spoonfuls of Epsom salts dissolved in a tumblerful of
+cold water, with a wine-glassful of dandelion-tea every four or five
+hours, and continued as long as it is necessary to take the pills.
+
+    _Pills._
+
+    Take of
+
+        Camphor                                  2  grains.
+        Powdered Opium                           2  grains.
+        Blue Pill                               20  grains.
+
+    Mix and divide into six pills.
+
+    Take of
+
+        Dandelion Roots, washed and cut small    2  ounces.
+        Liquorice Root and Sassafras, of each    2  drachms.
+        Boiling Water                            1½ pint.
+
+    Simmer slowly for twenty minutes; strain, and, when cold, give
+    a wine-glassful every four or five hours.
+
+When the obstruction has been removed, and the cure has been effected—as
+the restoration of the skin and eyes to their natural colour will
+indicate—it is sometimes necessary to take a tonic for a few days, to
+restore the tone of the stomach; this will be best effected by taking
+a table-spoonful of the following mixture an hour before each meal for
+four or five days:—Infuse 2 drachms of gentian, 2 drachms of carbonate
+of soda, and 1 drachm of ginger for six hours in a pint of boiling
+water; and, when cold, giving it in the above doses. To those subject
+to jaundice, exercise and sea bathing should be vigorously adopted
+after each recovery, so as to work the system into an energetic and
+self-supporting condition; for if not excited out of its torpidity, the
+body is very prone to relapse into its previous torpidity.
+
+
+BOWEL COMPLAINTS.
+
+These ailments are in all cases symptoms of the effect of other causes,
+and never occur spontaneously, but are the result of indigestive food or
+excessive acidity of the stomach, the presence of a large quantity of
+bile in the small intestines, acrid and misacting medicines, wet feet or
+exposure to cold; the result of disease in the mucous or muscular coats
+of the bowels, exposure to miasmata or infectious air, and the inhalation
+of noxious gases.
+
+    1. _Bowel Complaint, attended with Sickness and Vomiting._
+
+    The vomiting should be first allayed by small effervescing
+    draughts, or wine-glasses of soda-water, with a tea-spoonful
+    of brandy, given every half hour, and a blister the size of
+    a crown piece laid on the pit of the stomach: while for the
+    relief of the bowels the following mixture is to be given in
+    doses of two table-spoonfuls every hour till the relaxation is
+    checked.
+
+        Prepared Chalk                        1  ounce.
+        Aromatic Powder                       2  drachms.
+        Sugar                                 1  drachm.
+        Peppermint Water                      8  ounces.
+
+    Mix well in a mortar, and add
+
+        Tincture of Kino                      3  drachms.
+
+    When the bowel complaint is attended with pain or griping in
+    the stomach, 1 drachm of the TINCTURE OF ASSAFŒTIDA, and 40
+    drops of LAUDANUM are to be further added to the mixture, which
+    is still to be taken in the same quantity, and, if necessary,
+    repeated as frequently.
+
+    2. _Bowel Complaint, the result of Improper or Undigested Food._
+
+        Prepared Chalk                        1  ounce.
+        Carbonate of Magnesia                 2  drachms.
+        Carbonate of Soda                     1  drachm.
+        Carbonate of Ammonia                  2  scruples.
+        Camphor Water                         8  ounces.
+
+    Mix well in a mortar, and add
+
+        Tincture of Kino                      2  drachms.
+
+    Mix and take two table-spoonfuls directly, and one every hour
+    afterwards.
+
+    3. _Bowel Complaint from Exposure to Cold or Wet._
+
+        Infusion of Red Roses                 8  ounces.
+        Epsom Salts                            ½ ounce.
+
+    Dissolve, and add
+
+        Diluted Sulphuric Acid               30  drops.
+
+    Mix, and take two table-spoonfuls every three hours, and one of
+    the following pills every four hours. Should the skin be dry
+    and hot, give ten grains of Dover’s powder, at bed-time, in a
+    little gruel.
+
+        Compound Rhubarb Pill,
+        Extract of Henbane,
+
+    of each one scruple. Mix, and divide into eight pills.
+
+    4. _Bowel Complaint, attended with Cramps and Spasms._
+
+    Apply hot mustard poultices, made with equal parts of mustard
+    and flour, over the bowels, and to the inside of each thigh,
+    and give the following mixture and pills every hour till relief
+    is afforded.
+
+        Prepared Chalk                        1  ounce.
+        Aromatic Powder                       2  drachms.
+        Carbonate of Ammonia                  1  drachm.
+        Mint Water                            8  ounces.
+
+    Mix well, and add
+
+        Tincture of Kino                      3  drachms.
+        Sulphuric Ether                       1  drachm.
+
+    Mix; two table-spoonfuls with one pill every hour.
+
+        Camphor                               6  grains.
+        Powdered Opium                        4  grains.
+        Calomel                               9  grains.
+        Extract of Hemlock, enough to make into a mass,
+          which is to be divided into six pills.
+
+    5. _For the Bowel Complaints of Young Children_, the most
+    efficacious and convenient remedy is the tincture of kino,
+    given in doses of 20 to 60 drops, in a little sugar and water,
+    and repeated every hour or two till the relaxation is stopped.
+    When the bowels are disordered from teething, it is best to
+    give an alterative powder every four hours, for two or three
+    times, such as the following for an infant of nine months,
+    increasing the strength according to the age.
+
+        Grey Powder                           6  grains.
+        Rhubarb                               2  grains.
+        Scammony                              9  grains.
+
+    Mix well, and divide into three powders.
+
+When the relaxation has been stopped, it is always advisable to take an
+aperient pill, in a day or two after, to restore the bowels to a healthy
+condition. In many simple cases of bowel complaint, a dose of castor oil
+is the only remedy required, and where resulting from improper food, by
+its aperient action it both removes the cause and the effect with it. The
+bowel complaint, or diarrhœa, that occurs as a critical symptom in fever,
+is on no account to be hastily or injudiciously checked; but when calling
+for treatment, the mixture No. 4 is the most advisable one to employ for
+that purpose.
+
+
+FLATULENCE.
+
+Unless in exceptional cases, such as from ill-cooked food, an excess
+of vegetable diet, &c., flatulence is always an indication of impaired
+functional action of the stomach, either proceeding from a disease of
+that organ or through sympathy with some other part; but by far the
+greater number of those who suffer from flatulence owe it to a weakened
+state of the stomach itself, often hereditary, frequently the result
+of an erroneous dietary, and sometimes from the injudicious habit of
+over-stimulating; besides these cases, it frequently proceeds from mental
+anxiety, imperfect mastication of the food, and a close sedentary habit.
+
+Flatulence is often completely cured by strict attention to dietetic
+rules, such as avoiding for a time all vegetables and fruits, making the
+breakfast and tea on hard crusts, biscuits, or dry toast, and _chewing_
+these for a considerable time before _permitting_ the food to pass into
+the _stomach_; at the same time taking as small a quantity of fluid in
+the way of tea, coffee, or cocoa, as possible, and only sufficient to
+facilitate the descent of the solid food; meat and bread for dinner, with
+a sparing draught of cold gin and water, should constitute the meal. The
+tea should be a repetition of the breakfast, and a supper of biscuit and
+cheese with a small tumbler of cold spirits and water, the same as that
+for dinner; a system like this, with exercise, repose on a sofa for half
+an hour after each meal, and using the _flesh-brush_ night and morning
+_over the chest and shoulders_, and especially across the stomach, so
+as to excite the organ to increased action, will be found to yield the
+fullest advantage, and in many cases will supersede the necessity of any
+medicine whatever. When, however, there is much acidity in the stomach,
+it should be neutralized by a tea-spoonful of magnesia, or half a drachm
+of carbonate of soda, a short time before any one of the meals, and, when
+the bowels require it, a compound assafœtida pill at bed-time; the same
+regimen as to diet being persevered in, as that above. Where the stomach
+has become seriously enfeebled by a long-continued state of flatulence,
+it will be necessary, in addition to either of the former plans, to give
+the organ tone and strength, by employing one or other of the subjoined
+pills, adopting them in the order in which they stand.
+
+    Take of
+
+        Sulphate of Zinc                      10  grains—powder.
+        Rhubarb, Powdered                     20  grains.
+        Extract of Gentian, sufficient to make a mass, which
+          divide into thirty pills, one to be taken three
+          times a day.
+
+    Take of
+
+        Nitrate of Silver (Lunar Caustic)      3  grains—powder.
+        Quinine                                4  grains.
+        Ginger                                 6  grains.
+
+    Mix well, and add extract of camomile sufficient to make a
+    mass, which divide into twenty-four pills, one to be taken
+    three times a day. When flatulence is attended with a sense of
+    coldness in the stomach, a tea-spoonful of Gregory’s powder,
+    with ten grains of soda, may be taken in a little aromatic
+    water before breakfast each morning.
+
+
+DYSPEPSIA,
+
+Or indigestion, is that impaired condition of the stomach when the food
+is only half or imperfectly digested; producing want of appetite, a sense
+of distension, debility, headache, languor, want of sleep, and all those
+constitutional symptoms that usually attend an overtaxed and weakened
+stomach.
+
+_Treatment._—To effect a perfect restoration in the tone of the stomach,
+an entire change in the mode of diet is absolutely necessary, also in the
+habits and pursuits of the patient: the stomach must first be emptied
+and slightly stimulated by an emetic, or by a few alterative doses of
+blue pill and rhubarb, and the system submitted to a regular course of
+such tonics as infusion of camomile with carbonate of soda, gentian
+with potass, and, after a time, infusion of quassia with a few drops of
+muriatic acid. The food should be at first light and simple, and comprise
+the most solid aliments, and such as will compel a long mastication
+before swallowing; all drinks or stimulants with the meal being strictly
+prohibited till the salivary glands yield of themselves enough saliva to
+macerate the food; and this can only be effected by a long and perfect
+mastication.
+
+
+DYSENTERY.
+
+This is a disease more common in hot climates than cold ones, and both
+in its type and character approaches much more nearly than any other
+disease, to cholera. Dysentery is either the result of a congestive state
+of the bowels, or it proceeds from a chronic inflammation of the lining
+membrane of the colon.
+
+_Symptoms._—Dysentery commences with shivering, a griping flatulent
+state of the bowels, frequent discharges of mucus, or blood and mucus,
+and often blood alone; with loss of appetite, sickness, fever, and great
+debility.
+
+_Treatment._—When depending on inflammatory action, it is necessary to
+bleed and give cooling drinks with an emetic. In ordinary cases, the
+treatment should begin with the warm bath or fomentations, with three
+grains of calomel, one grain of opium, and three grains of assafœtida
+pill; the whole made and divided into two pills, which are to be taken
+every six hours, and a starch injection with assafœtida tincture twice
+a day. As the symptoms improve, tonics are to be given, at first mild,
+and gradually increased in strength, and combined with wine and a soft
+unexciting diet.
+
+
+DIARRHŒA.
+
+A relaxation or looseness of the bowels, consequent upon a certain
+condition of the mucous membrane of the alimentary canal; that is, either
+a state of congestion, or stagnant state of the blood in the membrane; or
+else from an inflammatory condition of the same tissue; or it may proceed
+from ulceration of the bowels, the presence of indigestible food, or
+acrid substances in the stomach; it may also occur as a crisis of fever,
+and without any direct cause of irritation. The causes that produce
+diarrhœa are very numerous, and often of the most opposite nature; though
+the chief are, sudden cold applied to the body, checked perspiration,
+powerful stimulants, the inhalation of noxious gases, &c.
+
+_Symptoms._—Nausea, sickness, and vomiting, thirst, dry state of the
+mouth and skin, frequent and copious evacuations, and a furred or red
+condition of the tongue.
+
+_Treatment._—The first step in the treatment of diarrhœa is to check the
+vomiting; to effect this, the feet are to be plunged into hot water and
+kept constantly warm, and a small blister or one or two leeches applied
+to the pit of the stomach. The state of the tongue must decide the nature
+of the subsequent treatment. When this organ is coated either with a
+white or brownish fur, it indicates a congested state of the membrane
+of the stomach, and must be treated by the exhibition of an emulsive
+mixture of chalk, and when the symptoms are attended with pain, by an
+opiate pill, as in the following prescription.
+
+        Prepared Chalk                     1  ounce.
+        Honey                               ½ ounce.
+        Peppermint Water                   6  ounces.
+
+    Mix into a smooth mass, of which give a table-spoonful every
+    hour, and a one-grain powdered opium pill every four or six
+    hours, till the pain is subdued. When, however, the tongue is
+    red both on its surface and sides, it indicates inflammatory
+    action, and must be treated by an opposite mode of practice,
+    and the following mixture administered; the opium, however,
+    being employed when pain is present, in the same form and
+    frequency as in the former state of the bowels.
+
+        Infusion of Rose Leaves            8  ounces.
+        Epsom Salts                         ½ ounce.
+
+    Dissolve, and add diluted sulphuric acid, half a drachm; mix,
+    and take a table-spoonful every hour. In all forms of diarrhœa,
+    the feet should be kept warm, and a hot bath, if procurable,
+    will, in every instance, be found beneficial. The diet should
+    always be soft and nutritious, but not liquid; the best dietary
+    consists of thick arrow-root, made with milk, blanc mange,
+    tapioca, sago, and semolina puddings, made with eggs, and eaten
+    moderately cool; and when animal food is given, it should
+    consist in the first instance of boiled meats, and the stomach
+    very cautiously brought back to digest roast or hard substances.
+
+
+CHOLERA.
+
+Although Cholera has, by the interposition of Providence, decreased in
+virulence, and the cases that occur are comparatively few, it is well to
+incorporate in our medical directions the circular issued by the Royal
+College of Physicians relative to the treatment of this fatal disease.
+In any case of sudden emergency, where medical attendance cannot be
+immediately procured, these instructions will be of the greatest use.
+
+“1. No degree of looseness of the bowels should be neglected for a
+single hour. Medical advice should be at once sought when the looseness
+begins; and, previous to the arrival of a medical attendant, some of the
+medicines at other times used for checking diarrhœa should be taken:—for
+example, the chalk mixture; the compound cinnamon powder; or the compound
+chalk powder with opium, in doses from 20 to 40 grains for an adult.
+
+“2. No saline aperients or drastic purgatives should be taken without the
+advice of a medical man.
+
+“3. Intemperance in eating or drinking is highly dangerous; but the
+moderate use of vegetable as well as animal food may be recommended,
+and, in general, such a plan of diet as each individual has found, by
+experience, to be most conducive to his health; for any considerable
+change in the diet to which a person has been accustomed, is seldom
+advisable during the prevalence of an epidemic.
+
+“4. Debility, exhaustion, and exposure to damp, render the poor
+especially subject to the violence of the disease. The committee urge
+upon the rich the necessity of supplying those in need with food, fuel,
+and clothing.
+
+“5. The extreme importance of removing or counteracting all impurities,
+whether in the air, water, or soil—as by ventilation, cleanliness, and
+the free use of the chloride of lime or chloride of zinc—cannot be too
+strongly insisted upon.
+
+“Lastly, since the reports made to the College of Physicians show that
+of the persons who were engaged about the sick in the last epidemic, the
+number of those who were attacked by the disease was, in proportion,
+exceedingly small, the fear of infection may be practically disregarded.”
+
+Nearly every chemist keeps an “anti-cholera mixture” in a state of
+preparation, during the cholera season. And as these mixtures are
+prepared from recipes issued by the Board of Health, or by medical men
+skilled in the treatment of cholera, they may generally be depended
+upon. The great thing to be borne in mind is to _take medicines to check
+looseness of the bowels before the system becomes exhausted_.
+
+
+FEVER.
+
+Fever is the result of a diseased or impaired action of the system, and
+though sometimes attending or following certain diseases as a symptom or
+consequence, most frequently falls on the constitution as a substantive
+disease, either developing its characteristic symptoms, as the disease
+advances, or following the slow maturity of a chain of morbid actions.
+Fevers may, in the first instance, be divided into those which proceed
+from some indirect or secondary cause, and those that arise from
+contagion, or causes the direct precursors of fever, having a definite
+rise, an understood progress, and a well ascertained termination. In
+the first named class of fevers, are comprised those febrile symptoms
+that appear during or after some organic disease, accidents, surgical
+operations, or other causes of physical suffering.
+
+The second, or spontaneous class, is divided into two chief heads—nervous
+and inflammatory fevers: under nervous fevers are classed typhus,
+intermittent, continued, and remittent fevers; and under that of
+inflammatory fevers, first, all eruptive fevers, as scarlet fever,
+small-pox; and, secondly, the fevers attending all inflammatory actions
+of organs or viscera, such as inflammation of the liver and bowels.
+
+The general characteristics of fever are cold chills, lassitude,
+headache, loss of appetite, thirst and nausea, with a moist furred
+tongue, or else a tongue dry and coated, pain in the back and loins,
+succeeded by cold shiverings, which gradually give place to heat,
+diffusing itself over the body and becoming permanent; ringing in the
+ears, intolerance of light, and cold extremities; the pulse is either
+small and quick, or full and hard. Special fevers, and constitutional
+temperament, very much magnify, or even mitigate these symptoms; still
+those given are the ordinary characteristics, and sufficient to indicate
+the presence of fever to the least accustomed eye.
+
+The _treatment_, on the same broad principle, resolves itself into
+relieving the congested organs, breaking the chain of morbid actions
+on which fever depends, equalizing the circulation, and lastly, by the
+adoption of a course of medicinal agents, correcting the vitiated state
+of the secretions, and restoring the functions to a healthy performance
+of their several duties. To effect the first it is often found necessary
+to bleed, or else by leeches, cupping, or blisters, relieve the
+overloaded organs; the second object is generally effected by an emetic,
+which in some instances it becomes necessary to repeat. The warm, the
+hot, or the shower bath, or aspersions of cold vinegar and water, are the
+means employed to effect an equalization of the circulation, and restore
+blood and warmth to the surface. The therapeutic means to be employed
+during the career of a fever, must depend entirely upon the character of
+the disease to be treated, and will be entered upon more particularly
+under their several heads.
+
+A remarkable peculiarity belonging to all fevers, is a periodicity of the
+disease, or a property that all fevers have of arranging their effects
+into periods of regular sections; as, first, into fits and paroxysms,
+then into remissions, and finally into critical days. Most fevers have
+three stages, called the _cold_, _hot_, and _sweating_; in some, these
+divisions are perfect and distinct, in others, broken and imperfect;
+these fits following in regular order, comprise a paroxysm, which may
+return at certain hours or only at irregular periods.
+
+The critical days are regarded as the 3, 5, 7, 9, 11, 14, 17, and 20; and
+the non-critical days are the intervening ones.
+
+The ages at which persons are most liable to fever, are from 20 to 30,
+and in the following order, gradually declining from 30 to 40, 40 to 50,
+and 50 to 60. As respects sex, females are more subject to fever than
+males, but only in a small degree. All fevers are not infectious, but
+those that are so are communicated by contact, exposure to the atmosphere
+surrounding a fever patient, and whatever depresses the mind or weakens
+the body, predisposes the system to infection. The best preventive
+against the worst form of fever, is cleanliness, a cheerful disposition,
+and an active body.
+
+
+BRAIN FEVER.
+
+Brain Fever is characterized by two distinct epochs or stages—excitement
+and collapse; and though often distinct and well-defined, it occasionally
+happens that the one stage is so blended with the other as not to be
+appreciable, till the graver consequences of the second period evince
+themselves. The symptoms of the first stage are deep and intense pain
+in the head, tightness across the forehead, throbbing of the temporal
+arteries, ringing in the ears, flushed face, bloodshot eyes, and a
+wild and glistening stare; the pupils are contracted, and particularly
+sensitive to light, while the ears are impatient and irritable to the
+sense of noise: violent delirium, want of sleep, convulsive paroxysms,
+attended with a hot dry skin, hard quick pulse, a white coated tongue,
+great thirst, nausea and vomiting, and a confined state of the bowels.
+Sometimes delirium is the first symptom, or the disease may progress to
+a culminating point in a more insidious manner, often commencing with
+an apparent attack of biliary vomiting. This formidable disease usually
+proves fatal in a few days, sometimes in twelve hours.
+
+_The mode of treatment_ resolves itself into blood-letting, purgatives,
+and cold applications to the head. In bleeding, respect must be had to
+the _effect_ produced, and not to the _quantity_ abstracted, that is,
+till the pulse is affected, or fainting takes place; for this purpose,
+the patient should be bled _standing_, and from a _large_ orifice, in a
+full stream. About half an hour after the bleeding, and when the patient
+has rallied from the fainting, cupping is to be employed behind the ears,
+or the nape of the neck, while half a dozen leeches are applied to each
+temple. At the same time, bladders of ice are to be applied to the shaved
+head, occasionally varied by rubbing ether over the scalp briskly, and
+allowing it to evaporate. As constipation is a marked feature of brain
+fever, powerful purgatives must be employed from the first indication of
+the disease; for this purpose, one of the following powders should be
+given every three hours, and _three_ table-spoonfuls of the accompanying
+mixture every _four_ hours.
+
+    _Powders._
+
+        Calomel                       30  grains.
+        Jalap                          2  drachms.
+        Ipecacuanha                    6  grains.
+
+    Mix and divide into six powders.
+
+    _Mixture._
+
+        Infusion of Senna              7  ounces.
+        Epsom Salts                    2  ounces.
+        Syrup of Buckthorn             1  ounce.
+        Sal Volatile                   1  drachm.
+
+    Mix.—If this does not keep up a frequent and vigorous action
+    on the bowels, in addition, put two drops of croton oil on the
+    tongue, or wipe the wet cork or stopper of the bottle on the
+    patient’s lips.
+
+After twelve hours, and between that and two days, the _second stage_, or
+series of symptoms sets in, the headache and wild delirium cease, and are
+succeeded by a low indistinct muttering and a state of stupor, from which
+it is finally impossible to rouse the patient. Hearing and vision become
+imperfect and difficult, with squinting, double vision, and distended
+immovable pupil: the spasms have given place to twitching of the muscles,
+and starting of the tendons: the limbs are cold and powerless, or
+palsied, the countenance ghastly; a cold sweat breaks out over the body,
+and the patient dies in a state of profound coma.
+
+_The treatment in this second_ and fatal stage, is necessarily one more
+of regimen than medicine. If the pulse is hard, a blister may be put
+on the head; but the great art lies in the judicious application of
+stimulants, such as ether, ammonia, valerian, beef tea, wine, and opiates.
+
+The following mixture combines most of these agents, and may be employed
+to promote reaction, accompanied with thickened beef tea, and bottles of
+hot water to the feet.
+
+        Carbonate of Ammonia              ½ drachm.
+        Powdered Opium                   3  grains.
+        Ipecacuanha                      3  grains.
+
+    Mix in a mortar, and add
+
+        Camphor Water                    5½ ounces.
+        Compound Tincture of Cinnamon     ½ ounce.
+        Sulphuric Ether                  1  drachm.
+
+    Mix. A table-spoonful every two hours.
+
+
+DELIRIUM.
+
+A symptom of some form of disease, as of madness, inflammation of the
+substance of the brain, or of its coats, of fevers, erysipelas, disease
+of the bladder; or it may supervene after concussion or compression of
+the brain, injuries of the head, the result of surgical operations, or
+from many vegetable poisons. Delirium, though often the result of an
+excess of blood in the head, is by no means invariably so, as delirium
+frequently attends as a reactionary symptom after exhaustion; and from
+nervous irritation. There are many varieties of this distressing symptom,
+as the low muttering delirium of typhus fever, and the quick rambling
+chattering of other forms of cerebral disturbance. Delirium is generally
+attended with a quick jerking pulse, the face is flushed, the eyes red or
+bloodshot, with pain in the head, ringing in the ears, great antipathies
+to places, persons, or things, muscular exertions of the arms, or picking
+at the bed-clothes, constant and incoherent talk, or low indistinct
+muttering. The body is often hot and dry, and the feet cold; and in cases
+of vegetable poisoning, the pupils are generally excessively dilated.
+
+_Treatment._—When delirium is attended with a full quick pulse and pains
+in the head, it will be necessary to bleed from the arm, apply four or
+six leeches to each temple, to place a blister on the nape of the neck,
+and a bag of ice on the head, or else cloths constantly wetted in an
+evaporating lotion; at the same time mustard poultices should be applied
+to the legs and feet, one drop of croton oil put on the tongue, followed
+in an hour by a black draught. The room is to be darkened, and the
+patient kept perfectly quiet. When delirium proceeds from low fever, and
+is attended with a small wiry pulse, the case must be met by palliatives,
+anodynes, and tonics. The feet are to be kept warm, the hair cut, and
+the head cool, the cupping glasses applied to the nape of the neck, the
+mental irritation soothed by an opiate, and the system roused by the
+careful employment of wine and arrow-root, and such other remedies as
+the concurrent symptoms at the time, and the original character of the
+disease, may seem to render expedient.
+
+There is one precaution that should be observed in all cases of
+delirium, especially in the more violent kinds, and that is by moral
+suasion to obtain a mastery over the patient: this is to be effected by
+blending firmness with kindness, as nothing can be more injurious than
+intimidation or the threat of coercion, unless, indeed, that monstrous
+abuse, the strait waistcoat, an instrument of torment scarcely, if ever,
+called for.
+
+
+DELIRIUM TREMENS.
+
+Trembling delirium, or the drunkard’s palsy, is a disease in which
+the mucous membrane of the stomach and bowels, as well as the lining
+membranes of the brain, are in a state of chronic inflammation, resulting
+almost always from intemperate habits and excessive indulgence in ardent
+spirits. This disease is manifested by a total want of sleep, and a
+quivering of the lips, hands, and muscles, generally, every attempt
+at speech or motion increasing the tremor; rambling, and constant
+chattering; the skin is cold and moist, the pulse small and quick, and
+the tongue furred in its centre, with red edges, the countenance is
+anxious, the patient full of suspicion, and oppressed with dreams and
+frightful images.
+
+_Treatment._—The first step to be taken is to tranquillize the system,
+which may be effected by giving one grain of opium as a pill every four
+hours with two table-spoonfuls of the following mixture every one or two
+hours.
+
+        Camphor Water                    5½ ounces.
+        Brandy                           2  ounces.
+        Ether                            1  drachm.
+        Spirits of Sal Volatile          1½ drachm.
+
+    Mix. In addition to the mixture and pills, it is sometimes
+    necessary to give brandy-and-water, wine, or pure spirit. When
+    the trembling is subdued, and the system tranquillized, the
+    following mixture is to be given in the same dose and quantity
+    as the former, but discontinuing the pills.
+
+        Infusion of Rose Leaves          8  ounces.
+        Epsom Salts                       ½ ounce.
+        Syrup of Red Poppy               2  drachms.
+        Diluted Sulphuric Acid          20  drops.
+        Tincture of Opium                1½ drachms.
+
+    Mix.—When there is much congestion of the head, it will be
+    necessary to apply a few leeches to the temples, but as a
+    general rule, all depletion is injurious. During the whole
+    attack, the patient is to be steadily watched, kept quiet, and,
+    as far as possible, amused and interested.
+
+
+MADNESS.
+
+Disease of the brain eventuating in loss of reason, assumes many shapes,
+and has many forms and conditions; though the term madness with some
+degree of reason is applied to all, abstractedly considered, and,
+relatively understood, no phrase can be more faulty and objectionable.
+Insanity, idiocy, cretinism, imbecility, dementia, and melancholia, or
+melancholy madness, are some, though by no means all, the forms of mental
+aberration that come under this very comprehensive term. Each of these
+forms of madness, or loss of judgment and imagination, has a distinctive
+character of its own, and has either been excited by some other disease;
+some great commotion of the system, caused by violent excitement of the
+passions; by direct injury to the head; exposure, uncovered, to the
+influence of the summer sun, causing a sun stroke; to some diseased
+condition of the brain, induced by some specific affection of that organ;
+or an hereditary cause, the consequence of a redundancy or diminution in
+some of the lobes of the brain, in which case, the disease being born
+with the patient, there can be no hope of cure or improvement.
+
+_Insanity_, or that madness which—of a temporary character, produced
+and kept alive by an active disease elsewhere in the body than the
+brain itself, though that organ occasionally is the primary cause—is a
+symptomatic form of madness subsiding, in general, when the disease that
+provoked it is cured.—See INSANITY.
+
+_Idiocy_, being that hopeless state of fatuity, the consequence, as
+has been said, of a defective development of the brain, and born with
+the patient, it has been thought unnecessary to refer to it in a more
+particular manner, the great variety of such cases only filling the mind
+with painful images.
+
+_Cretinism_ is a special variety of idiocy, indicated by a large head,
+square visage, wide mouth, thick ears, and goitres; in fact, it is the
+idiocy peculiar to that form of scrofula whose most marked feature is
+the _goître_, attacking whole tribes of people in different parts of the
+world, and who, in addition to a fatuity of mind and an enlarged neck,
+are noted by a dwarfish stature, seldom exceeding four feet.
+
+_Melancholia_ is that variety of madness depending on some chronic state
+of disease, whose chief attributes are, a sad and desponding state of
+mind; a settled melancholy, that only sees despair and sorrow in every
+purpose of life; and though the imagination may only pursue one line of
+reasoning, the patient contemplates it as devoid of every ray of hope,
+and eagerly seeks to terminate his existence before the event he broods
+upon can overtake him. To such persons an unreasonable dread of poverty
+is the most frequent form in which the madness shows itself, and from the
+apprehension of which no relief offers itself to the patient but suicide.
+Melancholy madness most frequently results from a chronic state of
+insanity, or, in other words, insanity, if long standing, is in certain
+constitutions liable to degenerate into melancholia. The _treatment_ of
+this disease is almost entirely of a moral character, and must consist in
+frequent change of scene and society, exercise, and lively conversation,
+any temporary oppression of the head being relieved by a few leeches,
+and an occasional aperient; at the same time, without seeming to do so,
+maintaining an unceasing watch over the patient, and while apparently
+reposing confidence in his honour, never relaxing the vigilance of
+supervision.
+
+_Hypochondriasis_, or vapours, as it is sometimes called, very often
+assumes a species of aberration closely resembling melancholy madness;
+and like the many varieties of what is called _monomania_, or madness
+on one subject, difficult to determine whether primarily depending on a
+diseased state of the brain, or of the digestive organs. The treatment
+in all such cases must conform as near as can be traced to the exciting
+cause, though in these instances, medicine is generally much less
+necessary than moral suasion, and the promotion of a healthier action of
+mind and body, by change of air and invigorating exercise, especially
+such as rowing, swimming, fencing, climbing hills, horse-riding, and
+quick walking.
+
+There only remains one other form of madness to be considered, _mania_,
+properly so called, or raving madness; but as this is a subject so
+distinct from all the other forms of temporary aberration; is induced
+by so many and contrary causes; and demands a course of treatment so
+distinct, that it would be unnecessary to do more than give the general
+symptoms, and indicate the broad principles on which the treatment is
+based; all patients so affected, both for their own comfort and to
+further the chance of their recovery, are treated in establishments
+specially adapted for the purpose. There are many cases of confirmed
+madness, where the patient is neither raving nor furious, but in which
+more or less of the same symptoms are common to that condition: these
+are, delirium without fever, flushed face, and wild expression of
+countenance, sharp pains in the head, ringing in the ears, rolling and
+flashing eyes, grinding of the teeth, loud roarings, and violent muscular
+exertions, rooted antipathies to objects and places formerly beloved or
+attached to, insensibility or indifference to heat and cold, hunger,
+thirst, or watching, and attended throughout by a quick, full, and hard
+pulse. A remarkable peculiarity with all maniacs is, that periodically,
+or once a month, or at the full of the moon, all the symptoms are
+exaggerated, and occasionally a perfect remission of the symptoms,
+the patient enjoying lucid intervals; from this periodicity they are
+called lunatics. The _treatment_ consists in carrying out the three
+following objects, each indication, as it is called, requiring a distinct
+treatment: first, to gain a perfect command over the maniac; secondly,
+to divert his mind from the existing train of thought; and thirdly, to
+diminish the preternatural action of the brain.
+
+
+INSANITY.
+
+This alarming and dangerous state of the mental faculties, is,
+fortunately, more frequently the consequence of diseased action
+elsewhere, or in other words, a symptomatic affection, than the result
+of an organic or morbid condition of the brain itself. Insanity may
+arise from any severe constitutional disturbance, or local disease,
+so long continued as to affect reciprocally the system, hence it is a
+frequent symptom of all fevers, whether of the nervous or inflammatory
+type; often supervening upon severe accidents, and very frequently
+following the shock sustained by the system on the performance of
+important surgical operations. Insanity may also be idiopathic, or
+arise without any previous disease, as when the mind has been long kept
+preternaturally bent on one engrossing subject; or it may proceed from
+some sudden emotion of the mind, acting on the weakened frame, or from
+any cause that excites and keeps up a long tension of the reflective
+powers. It may also arise from organic disease of some part of the brain,
+or follow from an hereditary taint. Insanity is distinguished from
+madness, only by the milder character of all the symptoms, and by the
+subsidence of the incoherency on the suppression of the immediate cause
+that produced it; whereas, madness is excited by the same causes, and
+continues for a longer or a shorter time after the subsidence of all the
+excitement that gave rise to it. The insanity that constitutes what is
+denominated madness, as a special disease, we shall not refer to in this
+work, confining ourselves merely to that state which attends or follows
+ordinary disease.
+
+_Symptoms._—Insanity appears in many forms, seldom showing twice alike;
+but, as a general rule, its characteristics are in the following order:
+severe pains in the head; noise in the ears; redness of the face;
+peculiar wildness of the countenance; rolling and glistening of the eyes;
+grinding of the teeth; loud roarings; violent exertions of strength;
+incoherent discourse; unaccountable antipathy to certain persons,
+particularly to their nearest relatives and friends; a dislike to such
+places and scenes as formerly afforded particular pleasure; a diminution
+of the irritability of the body with respect to the morbid effects of
+cold, hunger, and watching: together with a full strong pulse.
+
+_Causes._—Hereditary predisposition; sanguineous temperament; violent
+emotions of the mind; immoderate indulgence in any passion; violent
+exercise; frequent intoxication; sedentary life; abtruse study;
+parturition or lactation; tumours compressing the brain; preceding
+attacks of epilepsy, fever, &c.
+
+_Treatment._—Before proceeding to the mode of treatment, the following
+objects are to be strictly borne in mind:—1. To gain a perfect command
+over the maniac. 2. To divert the patient’s mind from the existing
+train of thought. 3. To diminish the preternatural action of the brain.
+To effect these results, the following remedies must be had recourse
+to:—1. By bleeding, if of a plethoric habit, and the attack recent.
+2. Purgatives; both the drastic and cooling aperiatives have been
+recommended—perhaps the former are preferable; hellebore, senna, and
+jalap. 3. A spare low diet. 4. Emetics of sulphate of zinc, or of tartar
+emetic. 5. Nauseating remedies. 6. Cold bath during the paroxysms. 7.
+Sedatives; hemlock, camphor, and henbane; opium is generally prejudicial.
+8. Counter-irritants; blisters, setons or issues. 9. Where great debility
+is present from the first, or supervenes after the employment of active
+remedies, tonics and stimulants, as in debility from other causes.
+
+Insanity, to a greater or less extent, may be regarded as an effect of
+many fevers, especially those of nervous order and typhoid type, and
+though in general the hallucinations of this mental disturbance subside
+on the decadence of the symptoms, cases arise where the balance of
+mental power is not restored for some considerable time after the bodily
+recovery, and others in which a predisposition is left behind, upon
+which, at the slightest excitement, the insanity returns with perhaps
+increased severity; in such cases the disease assumes a new phase, and
+more properly comes under the denomination of lunacy.
+
+
+HYDROPHOBIA.
+
+Hydrophobia, or dread of water, as the name signifies, is a disease
+peculiarly affecting the nervous system, caused by the bite and
+absorption into the blood of the saliva, or _virus_, as it is called,
+of some rabid or strongly irritated animal, but most frequently of the
+two domestic species, the dog and cat, though, from the almost analogous
+symptoms excited in the system by certain accidents, eventuating in what
+has been called _tetanus_, the two diseases by many medical men have
+been considered as synonymous. The influence exerted by the mind on the
+body, both for good and evil, is a fact well known to the most casual
+observer, but in no instance is that effect exercised with more dangerous
+consequences than in the disease under notice; for it is unquestioned
+that many persons have been forced into a state of hydrophobia, simply
+through the terror inspired by the scratch or abrasion of an animal
+perfectly in health, though perhaps under a temporary fit of displeasure
+or pain. The peculiarity of this disease, is the great length of time
+that usually takes place between the receipt of the accident, or bite,
+and the disease itself, or the manifestation of the constitutional
+symptoms; sometimes weeks elapse, at others months, and not unfrequently
+years have supervened between the cause and the effect.
+
+_Symptoms._—At whatever time these may show themselves, they commence
+with wandering pains over the body, anxiety, restlessness, disturbed
+sleep, and frightful dreams, the patient starting up in horror and
+bedewed with cold perspiration; by degrees muscular contractions occur
+at intervals, weight and oppression of the stomach, a tightness in the
+throat, and difficulty of swallowing, till suddenly the crowning symptom
+takes place, and the patient, in attempting to drink, is seized with a
+sudden horror, and recoils in terror from the wished-for potation; the
+very sight or sound of water, or the motion of fluid, throwing the body
+into violent convulsions. From this stage the symptoms rush on to their
+climax; the countenance is contracted, the eyes wild and staring, the
+teeth set firmly, and with the tightened lips covered with a ropy foam,
+or a thin watery saliva pours from them; this state is alternated with
+shrieks, animal noises, bilious vomitings, convulsive jerks and plunges,
+till one fearful spasm that draws the body like a bent bow, resting on
+head and heel, releases the patient from his sufferings.
+
+_Treatment._—The hot bath, electricity, blisters, bleeding and opium in
+immense doses, are the only agents that art can employ in this formidable
+disease; the most violent measures and the most opposite have been
+resorted to; but, unfortunately for science, hitherto with but little
+effect or benefit. In no disease is the old adage of “prevention better
+than cure” so applicable as in this. For the tranquillity of mind, for
+the satisfaction of the patient, and for motives of safety, in all cases
+of bite or abrasion from the tooth of an animal, the part should be
+cauterised. A tape or bandage being first tied tightly above the part
+to prevent absorption, the part is then to be washed with warm water,
+and lunar caustic then applied. If these steps are adopted quickly and
+effectually, and, if possible, the part sucked or dry-cupped before
+applying the caustic, and the ligature or pressure continued for some
+time, there will seldom be any necessity for the painful and questionable
+practice of excision. The patient’s mind must be soothed; an aperient and
+a sedative given, and a warm poultice applied over the eschar. A mode of
+treating hydrophobia by means of ice, internally, down the spine, over
+the throat and chest, has been adopted with success, but the cases are
+too few to warrant pronouncing it either safe or certain.
+
+
+INTERMITTENT FEVER, OR AGUE.
+
+The term intermittent is applied to that kind of fever which consists
+of a succession of paroxysms, between each of which there is a distinct
+and perfect decline of fever symptoms. Different names have been applied
+to this fever, according to the distance of time observed between the
+periods of its return. When it comes on within the space of twenty-four
+hours, it is called a quotidian; when it returns every other day, it is
+called a tertian; and when it attends on the first and fourth day, it is
+named a quartan ague. That under the tertian type is most apt to prevail
+in the spring, and the quartan in autumn.
+
+Intermittents often prove obstinate, and are of long duration in warm
+climates; and they not unfrequently resist every mode of cure, so as
+to become very distressing to the patient; a fact, to which the writer
+can bear testimony from personal experience. It is very generally
+acknowledged, that marsh exhalations, or the effluvia arising from
+stagnant water, when acted upon by heat, are the most frequent exciting
+causes of ague. A low diet, great fatigue, and the sudden disappearance
+of eruptions, have been ranked among the exciting causes of intermittents.
+
+Some persons imagine this fever may be communicated by contagion; but
+this supposition is by no means consistent with general observation.
+One peculiarity in this fever is, its great susceptibility of a renewal
+from very slight causes, as from the prevalence of an easterly wind, or
+from the repetition of the original exciting agency. It would appear,
+likewise, that a predisposition is left in the habit, which favours a
+return of the complaint.
+
+Each paroxysm of an intermittent fever is divided into three different
+stages, which are called the cold, the hot, and the moist stage. The
+cold stage commences with languor, a sense of great debility, frequent
+yawning and stretching, and an aversion to food. The face and extremities
+become pale, the features shrink, the bulk of every external part becomes
+diminished, the nails turn a dark blue colour, and the skin, over the
+whole body, bears the appearance of having been exposed to excessive
+cold: at this time, universal rigours come on, together with pains in the
+head, back, loins, and joints, nausea and vomiting of bilious matter;
+the breathing is small, frequent, and anxious; the urine is almost
+colourless; the thoughts are confused; and the pulse is small, frequent,
+and often irregular. After a short time, these symptoms abate, and the
+second stage commences with an increase of heat over the whole body,
+redness of the face, dryness of the skin, thirst, pain in the head,
+throbbing in the temples, anxiety and restlessness; the respiration
+(breathing) is fuller and more free, but still frequent; the tongue is
+furred, and the pulse has become regular, hard, and full. If the attack
+has been very severe, delirium will perhaps arise at this time. After
+these symptoms have continued for some time, a moisture breaks out on the
+forehead, and, by degrees, becomes a profuse perspiration, extending over
+the whole body.
+
+Having pointed out the phenomena usually attending a paroxysm of
+intermittent fever, and likewise their mode of succession, it may be as
+well to observe, that they prevail in different degrees of intensity, and
+that the series of them may be more or less complete.
+
+The treatment of intermittents is, first, to put as speedy a stop to the
+fit as possible when it has taken place; and, secondly, to prevent its
+return at the usual, or any after period. Two drachms of Peruvian bark,
+powdered, may be taken every two hours, as the benefit to be expected
+from this medicine will greatly depend on the large quantity administered
+in a short space of time; for, five or six ounces of bark taken in a few
+days, will be attended with a much better effect than perhaps as many
+pounds taken in the course of some weeks. In instances where bark fails
+of remaining on the stomach (as in the writer’s case), arsenic is almost
+invariably successful: it must be prepared as follows:—
+
+Take 64 grains of white arsenic reduced to a very fine powder, and
+the same quantity of vegetable alkali; mix these together; add half a
+pound of distilled water, and let it boil slowly until the arsenic is
+completely dissolved: half a pound of compound spirit of lavender is
+then to be added to it, and as much more distilled water as makes the
+whole solution amount to a pound. The dose of this is from two to ten
+drops, given in milk, once, twice, or even thrice in the day, according
+to the age and strength of the patient. Eight days’ administration of the
+medicine in this way will be generally found sufficient for a cure of
+this complaint.
+
+Vomitings and gripings are the troublesome symptoms now and then produced
+by this medicine: they disappear, however, on discontinuing the drops,
+or only require a gentle opiate, or some warm cathartic (aperient), such
+as the tincture of rhubarb. I would by all means recommend those who
+are living in or near a town, to have the solution of arsenic made by a
+chemist of known respectability, and to keep it securely locked up, with
+_Poison_ on its label.
+
+The food of the patient must be of a light and nourishing description,
+such as sago or arrow-root; but when the fit is off, he may partake of
+animal food, and a spare quantity of wine. The passions of the mind
+exercise a wonderful influence on ague; the writer has known the disease
+instantaneously removed by a sudden shock, and whether of surprise,
+fright, joy, or grief, appears immaterial; as long as it exercises a
+sudden and violent effect on the nervous system, the cure is complete.
+
+
+APOPLEXY.
+
+Apoplexy is a disease which arrests all voluntary motion, and deprives
+a person of consciousness, as though he had been struck by a blow.
+Sometimes a person is warned of the approach of apoplexy by various
+symptoms, such as giddiness, drowsiness, loss of memory, twitching of
+the muscles, faltering of the speech, &c.; but most frequently he falls
+to the ground without any warning, and lies as though in a deep sleep.
+While so lying he breathes heavily, with a _snorting_ kind of noise,
+and with considerable muscular action of the features. The face is red
+and swollen, the veins distended, the eyes protruding and bloodshot,
+remaining half open or quite closed, and a foam frequently forms about
+the mouth.
+
+Apoplexy mostly arises from accumulation of blood in the system, but
+it may be the result of an enfeebled constitution, and general want of
+vitality.
+
+Where a person is seized as described, a medical man should be sent
+for, and the patient should be carried into a cool room and placed in a
+sitting posture, in such a situation that the air may be freely admitted
+to him. The neckcloth, shirt collar, waistband, and other ligatures
+should be unfastened, and cold water should be poured over the head.
+Mustard plasters may be applied to the soles of the feet and the calves
+of the legs, or where the mustard cannot be immediately procured, the
+feet and legs should be placed in hot water.
+
+If the attack occurs with a person of _full habit_ of body, a dozen
+leeches may be applied behind the ears and on the temples. It is of
+great importance that the bowels should be freed of their contents, and
+as there is a great difficulty in swallowing, _one drop of croton oil_
+should be placed on the tongue and repeated every two hours, until
+the object is entirely accomplished. Blood-letting should in no case
+be attempted by a non-professional person. Where the fit arises from
+enfeebled strength (which is indicated by a small irregular pulse) the
+remedies should be of a milder form, and stimulants may be cautiously
+administered at intervals.
+
+The most common _immediate cause_ of apoplexy is pressure of the
+brain, either from an effusion of blood or serum, or from a distention
+of the vessels of the brain by an accumulation of the blood in them,
+independently of effusion.
+
+The _predisposing causes_ are the habitual indulgence of the appetite in
+rich and gross food, or stimulating drinks, coupled with luxurious and
+indolent habits, sedentary employments carried to an undue length; the
+habit of sleeping, especially in a recumbent posture, after a full meal;
+and lying too long in bed.
+
+The _exciting causes_ are excesses in eating and drinking; violent mental
+emotions; the sudden suppression of piles, gout, rheumatism; or any other
+cause which augments the circulation of blood to, or extracts the flow of
+blood from, the brain.
+
+Persons below the middle height, robust, with large hands and short thick
+necks, are generally recognised as apoplectic subjects; but it is, in
+truth, confined to no particular conformation of the body, _all persons_
+being alike liable to be attacked by it.
+
+Persons, however, who are _predisposed_ to this disease should not fail
+to profit by the warnings of its approach mentioned at the commencement
+of this article. Their diet should be light and nutritious; all luxurious
+habits should be abandoned, and moderate exercise should be taken. Above
+all, they should avoid giving way to their passions, as it is well known
+that many persons have been struck with death in the midst of a fit of
+anger.
+
+
+EPILEPSY, OR FALLING SICKNESS.
+
+This is a disease coming on in convulsive paroxysms, returning at
+undefined and irregular periods, accompanied by great muscular exertion,
+foaming at the mouth, loss of memory and of voluntary motion, and ending
+in sleep or a state of coma. The attacks are often sudden, the patient
+without notice falling to the ground; at other times, it is preceded by
+a sense of weight in the head, drowsiness, and languor, indicating the
+approach of the fit.
+
+The causes of epilepsy are various; in some cases it is hereditary, in
+others it proceeds from softening of the brain, or organic disease of
+that organ and the spinal marrow; it sometimes results from blows, very
+frequently in children from worms, or other sources of irritation in the
+bowels and stomach. Epilepsy is most frequent in the young, the spare,
+and those of a delicate organization.
+
+_Symptoms._—The fit usually begins with an excessive and involuntary
+action of the muscles, the body is bent forward, or drawn violently
+backward with great force, the eyes roll in a rapid and furious manner,
+the lips are convulsed, and a frothy saliva, like the champ of a horse,
+covers the lips and teeth; the tongue is violently protruded, and often
+dreadfully injured by the spasmodic closing of the teeth; the pulse is
+quick and irregular, the breathing heavy and laboured, the muscular
+action of the arms and legs and the writhings of the body are immense,
+and often the exertions of more than five or six strong persons are
+requisite to restrain even a woman. After a time, which varies from
+ten minutes to half an hour, nature becomes exhausted, and the patient
+sinks into a state of sleep, or more properly coma, from which in a few
+hours he awakes, exhausted, low and feeble. The only diseases with which
+epilepsy could be confounded, are hysteria and apoplexy; from the first,
+it is known by the absence of tears, sobs, and laughter, and the rising
+in the throat, like a ball or lump, that always characterizes it; and
+from apoplexy, by the stertorous breathing and the dilated pupil.
+
+_Treatment._—Where the patient is young, and it is the first attack,
+bleeding to a small extent is advisable; but in general, beyond the
+exhibition of stimulating draughts of ammonia and brandy, cold water
+dashed on the face, and heat applied to the feet, little or nothing
+can be done during the paroxysm beyond putting a gag in the mouth, and
+fastening it behind the head, so as to save the patient’s tongue; the
+treatment must be left till after the fit, and the remedies used with the
+hope of preventing a recurrence of the attack. When epilepsy proceeds
+from disease of the brain or spinal column, a seton should be established
+in the neck, the general correction of the system attended to, by change
+of scene, a course of mineral waters, a plain but unexciting diet, and
+the daily use of the subjoined pills, marked 1 and 2, continuing each for
+three weeks, resting one week, and then beginning the other with exactly
+the same routine. It may be here remarked, that no medicine has been
+found so efficacious in epilepsy as nitrate of silver or lunar caustic,
+and after that a preparation of copper.
+
+    No. 1.—Take of
+
+        Nitrate of Silver                   4  grains.
+        Bread Crumbs                        1  drachm.
+
+    Mix. Extract of gentian, sufficient to make a mass, which
+    divide into twenty-four pills, of which give one, three times a
+    day.
+
+    No. 2.—Take of
+
+        Ammoniate of Copper                 6  grains.
+        Bread Crumbs                        1  drachm.
+
+    Mix well, and add extract of camomile, enough to make into a
+    mass, which divide into twenty-four pills, one to be given
+    three times a day.
+
+When epilepsy is symptomatic, or the cause of worms or irritation in
+the bowels, it must be treated according to the provocative cause; in
+other cases, a course of mild aperient medicines should be adopted, and
+the bowels kept regularly open; exercise by walking, sea bathing, early
+hours, and such pastimes as give a healthy tone to the mind, steadily
+persisted in. For the tremor that sometimes follows the recovery from
+the fit, the following antispasmodic mixture will be found efficacious,
+though, as a general rule for symptomatic epilepsy, a regular diet,
+change of scene and air, exercise, and a constant mild action on the
+bowels, will be found sufficient.
+
+    Take of
+
+        Valerian Root                        2  drachms.
+        Serpentaria Root                     1  drachm.
+        Boiling Water                         ½ pint.
+
+    Infuse for six hours, strain, and add
+
+        Spirits of Hartshorn                 3  drachms.
+        Sulphuric Ether                      1  drachm.
+
+    Mix, and give one or two table-spoonfuls three times a day.
+    By adding half a drachm of quassia to this infusion, a tonic
+    property will be added to the antispasmodic effect of the
+    mixture.
+
+
+FAINTING, OR SYNCOPE.
+
+Fainting, or Syncope, as it is professionally called, very often
+attacks the individual without warning, though at other times, and in
+those subject to these distressing symptoms, fainting is preceded by
+well-defined sensations, such as a feeling of distress, languor, and
+sickness; the sight becomes dim, and the eyes appear covered by a film;
+an areola or dark circle appears round the orbits; a buzzing, or low
+singing noise, is heard in the ears; the face and lips are pale, a cold
+perspiration breaks out over the skin; the pulse sinks to a mere flutter,
+and finally ceases; the body totters, and unless upheld, falls to the
+ground. The loss of consciousness is sometimes complete; at others,
+the patient retains a partial amount of recollection; the pallor, too,
+is occasionally more intense, and corpse-like, the eyes shut, mouth
+open, the limbs flaccid, and the extremities deadly cold. This state
+lasts from five minutes to half an hour; a spasm of the chest and a few
+gasping sobs, each more prolonged than the last, are the first signs of
+returning consciousness. When the fit is prolonged, it may terminate in
+epilepsy or convulsions. The causes that predispose to faintings, are
+an intensely nervous state of the system, a delicate constitution, and
+extreme debility from whatever cause produced, or a diseased state of the
+heart. Youth is more subject than age to fainting, and females are more
+frequently affected by it than males.
+
+_Treatment._—When fainting is the result of nervous sensibility, or when
+it occurs in hysterical women, there is seldom any danger; all that is
+generally necessary is to lay the patient on her back in the horizontal
+position; loosen any string that may compress the chest or neck, open
+the window, dash water in the face, and apply volatile salts to the
+nostrils, and give a draught with half a tea-spoonful of spirits of
+lavender, or thirty drops of sal volatile, and twenty of ether, added
+to the lavender and water, where the fainting threatens to merge into
+hysteria. Should the case be obstinate, heated bricks or mustard plasters
+must be applied to the feet or thighs. Where the fainting proceeds from
+organic disease, the treatment must be guided by the nature of the
+primary affection.
+
+
+AFFECTIONS OF THE FACE.
+
+Under this head must be comprehended face-ache, consequent on cold,
+tic-douloureux and other nervous affections, erysipelas, pimples,
+blotches, and other eruptive diseases of the cuticle. As many of the
+most serious and painful affections of the face are the result of some
+disorganization of the system, or disease more remotely situated, such
+as erysipelas, tic-douloureux, and tooth-ache, these affections must
+be looked for under their respective heads; the present section being
+confined merely to those blotches and pimples that so often disfigure the
+countenance. These are sometimes of a scorbutic character; when they are
+distinguished by irregular red or reddish brown patches on the cheeks and
+nose, attended with heat and itching, occasionally disappearing and again
+returning, after the least excitement.
+
+_Treatment._—Take of corrosive sublimate two grains, spirits of wine, one
+ounce. Dissolve and mix, and take five drops in a wine-glass of decoction
+of dandelion, or wormwood tea, three times a day, for a week; when it is
+to be intermitted for a few days, and again resumed in the same order
+and dose. In bad cases, a lotion made by mixing milk of sulphur in
+elder-flower water, till the whole is of the consistency of cream, may be
+applied every night, in addition to the medicine, and washed off in the
+morning with warm water.
+
+Black spots and freckles are to be treated by making an emulsion of
+bitter almonds, and dissolving in every half-pint two grains of corrosive
+sublimate; and after softening the cuticle by bathing the face for a few
+minutes with warm water, applying the emulsion so prepared before going
+to bed, letting the lotion dry into the skin and washing well off in
+the morning. At the same time, a wine-glassful of wormwood tea should
+be taken every day, either two or three times. In all affections of the
+skin, proceeding from functional disorder in the stomach, liver, or
+other organs, producing blemishes on the face, there is no remedy that
+exercises so permanently beneficial an effect as a course of wormwood;
+and the infusion should, therefore, in all cases where the complexion
+is injured, especially in females, be made the primary and principal
+remedial agent.
+
+In long standing discoloration of the face, proceeding from impaired
+action of the liver, a steady course of alternative medicine must be
+persisted in for some time, if any permanent benefit is to be expected;
+and for this purpose a compound Plummer’s pill must be taken every
+night for one or two weeks, with a wine-glass of the compound decoction
+of sarsaparilla twice a day; alternating this treatment every week or
+fortnight, by one of the following pills, and a decoction of dulcamara
+and dandelion, in the proportion of an ounce of each to a pint of water.
+
+    _Pills._
+
+        Blue Pill                1  scruple.
+        Extract of Colocynth     1  scruple.
+        Compound Rhubarb Pill    1  scruple.
+
+    Mix and divide into twelve pills.
+
+At the same time, under either treatment, a warm bath should be taken
+once a week, and a constant friction kept up over the body; and
+especially above the region of the liver, while in the water, by the
+flesh-brush, or a rough irritating towel.
+
+
+AFFECTIONS OF THE EYE.
+
+Most of the affections of this organ are of too complicated a character
+to be popularly treated. In this place the only disease noticed will be
+that condition of the organ known as general inflammation, and those
+affections that belong to the appendage of the eye. Inflammation of
+the eye commences with heat and pricking, and a sense of tightness in
+the part; the upper lid first and then the lower, become red, swollen,
+and extremely painful, attended with great tenderness when pressed;
+the eyeball itself is bloodshot, intolerant of light, and feels as if
+particles of sand were between the ball and the lids, the surrounding
+parts sympathize in the swelling, and there is an abundant flow of tears.
+The constitution at the same time suffers, there is more or less fever, a
+quick pulse, and considerable pain in the head.
+
+_Treatment._—The patient should either be bled from the arm or cupped
+on the temple, four or six leeches applied round the orbit, the bowels
+at the same time acted on quickly by one of the following powders every
+three hours, and a dose of the accompanying mixture every four hours,
+till they are thoroughly relieved, the patient all the time being kept
+quiet, and in a darkened room.
+
+    _Powders._
+
+        Calomel                         12  grains.
+        Antimonialis                    12  grains.
+        Jalap, powdered                  2  scruples.
+
+    Mix, and divide into four powders.
+
+    _Mixture._
+
+    Take of
+
+        Infusion of Senna                5  ounces.
+        Epsom Salts                      1  ounce.
+
+    Dissolve, and add
+
+        Syrup of Buckthorn               1  ounce.
+
+    Mix. Take two table-spoonfuls for a dose. After the leeches
+    the eye should be fomented with warm water, or a decoction of
+    poppy-heads, and should the skin remain dry and hot, a sweating
+    draught must be given at bed-time, preceded by a mustard and
+    water foot bath.
+
+    _Draught._
+
+        Acetated Solution of Ammonia     1  ounce.
+        Tincture of Squills             30  drops.
+        Tincture of Opium               30  drops.
+        Antimonial Wine                  1  drachm.
+        Spirits of Nitre                 2  drachms.
+
+
+AFFECTIONS OF THE EARS.
+
+The delicate yet important organ of the ear is subject to many diseases
+and accidents. The most frequent mischief to which the _external_ part
+of the organ is subject, is partial or complete loss of the cartilage
+or shell of the ear, a result that either follows sabre cuts, gunshot
+wounds, or sloughing from blows or pressure. Inflammation seldom attacks
+the external parts, or, if it does, is in general of an erysipelatous
+character. When the cartilage has been lacerated, or part of its
+structure destroyed, the separated parts are to be placed as near as
+possible in their natural position, and kept together by two or three
+stitches, a warm moist poultice laid over the part, and a light bandage
+passed round the head to keep the dressing in its place. The external
+ear is also frequently the seat of scrofulous ulcers and ill-conditioned
+sores, and the skin behind the ear is particularly liable to small
+encysted tumours, which are very tedious in their suppuration, and cause
+considerable pain and inconvenience.
+
+The treatment is nearly the same for all these affections; a course of
+alterative and tonic medicines, a warm bran or bread poultice night and
+morning on the part, and when the discharge is fœtid and thin, a lotion
+made by dissolving two grains of nitrate of silver in an ounce of rose
+or distilled water, is to be used as a wash to the sores, once or twice
+a day; in very obstinate cases a small blister applied to the nape of
+the neck will speedily effect a cure, though in general, cleanliness,
+attention to the diet, and an alterative and tonic course of medicine,
+will effect a sure and far more satisfactory cure than can be obtained by
+any counter-irritant remedy that can be used.
+
+_Ear-ache_ is a very painful affection of the auditory passage,
+consequent on cold or a slight degree of inflammation in the membrane of
+the ear; in all such affections the soothing system will be found the
+best and safest practice, and this consists of a little cotton dipped
+in oil with a few drops of laudanum placed in the ear, and a warm bran
+poultice over all, repeating the poultice every two hours; when, however,
+the pain is more intense, apply a leech below or behind the ear, and
+promote the bleeding by poultices.
+
+
+AFFECTIONS OF THE LIPS.
+
+The lips, or rather the lip, for it is to the lower lip that disease is
+generally confined, is subject to several affections such as inflammation
+and enlargement, ulceration, chapping, and excoriation—all in themselves
+trivial and harmless—and is only subject to one, and fortunately rare
+disease of any serious moment—cancer. Leaving this for the present out of
+consideration, all the others may be regarded as symptomatic of the state
+of the stomach, or else are caused by direct irritation from contact
+with jagged teeth. The most prevalent form of sore lips is that of deep
+cracks or fissures, that on the first stretch of the cuticle bleed; in
+persons of a scorbutic habit, instead of cracking, the skin peels off
+in scales, leaving a raw, irritable, and painful abrasion, aggravated
+by heat or moisture, and which sometimes continues for weeks; both of
+these conditions are dependent on the state of the system, and can always
+be cured in a few hours, or in the worst case in two or three days, by
+a dose or two of aperient medicine, such as a dose of blue pill, and a
+spoonful of Epsom salts some hours after, repeating both for two or three
+times, should the obstinacy of the case require it. When inflammation and
+swelling of the lip takes place, as it sometimes does, from the presence
+of a broken tooth, keeping up a constant irritation from the sharp edge
+pressing on, or coming in contact with, the soft part, the spicule
+should be at once filed down, or else the tooth withdrawn, for while
+the exciting cause remains, no means will afford relief. This having
+been done, a cold lotion of sal-ammoniac, vinegar, and water applied by
+means of wetted pledgets of rag, will speedily reduce the swelling, when
+a pill and a draught, such as have been already ordered, will insure a
+permanent recovery of the part to health. The lip in all cases should be
+kept as dry as possible, and especially from the saliva and the tongue;
+and as all such cases are symptomatic of the state of the system, their
+own permanent cure is, as we have shown, by an aperient medicine. An
+excellent application is a little tallow rubbed in by the finger before
+going to bed, the tallow having the advantage over all other grease, in
+not becoming rancid.
+
+Cancer of the lip is usually characterized by a callous thickening of
+the cuticle and the formation of a warty excrescence; or it may begin by
+a painful pimple, which after once or twice being removed, degenerates
+into a small irritable ulcer, that discharges a thin ichorous exudation,
+and rapidly affects the glands under the jaw, which become distinct and
+knotty; the ulcer, after remaining for a length of time in passive,
+irritant state, closing over, and again breaking out, suddenly assumes
+an active form, and is attended with stiffness in the muscles of the
+jaw and darting pains, till it finally assumes all the features of this
+much dreaded disease; for which, though caustic and arsenic are the best
+remedies we possess, there is no certain cure but excision, in the same
+manner as for hare-lip. Though cancer of the lip is generally confined to
+_men_ in mid-life, and inveterate smokers, it would appear more to depend
+upon some occult state of the blood than on any social habit, however
+objectionably pursued.
+
+
+PRESERVATION OF THE TEETH.
+
+The preservation of the teeth ought to form an important item in the
+care of the person. The possession of sound teeth is a great blessing,
+as they not only promote the process of digestion, but keep the breath
+sweet and pure. Unsound and unclean teeth are also most unsightly and
+unpleasant for other persons to be brought in contact with; for these
+combined reasons, the greatest care should be observed in the management
+of these important organs. It must be understood that the teeth are bones
+thinly covered over with a fine enamel, and this enamel is more or less
+substantial in different persons. Whenever this enamel is worn through
+by too coarse a powder or too frequently cleansing the teeth, or eaten
+through by a scorbutic humour in the gums, the tooth cannot long remain
+sound. The teeth, therefore, are to be cleaned but with great precaution,
+for if the enamel is worn off faster by cleaning the outside than nature
+supplies it within, the teeth will probably suffer more by this method
+than by neglect. A butcher’s skewer, or the wood with which they are
+made, must be bruised and bit at the end till with a little use it will
+become the softest and best brush for this purpose; and in general, the
+teeth may be cleaned with this brush without any powder. It is necessary
+to observe that, very near the gums of persons whose teeth are otherwise
+good, there is apt to grow a false kind of enamel, both within and
+without, and this false enamel or tartar, if neglected, pushes the gums
+higher and higher till it leaves the fangs of the teeth quite bare,
+above the true enamel, so that sound teeth are destroyed, because the
+gum has forsaken that part which is not sheathed and protected. In the
+summer months this tartar may be effectually removed by partaking daily
+of strawberries; eating plentifully of watercresses is also considered
+a good remedy. An excellent tincture for this defect will be found as
+follows:—Mix six ounces of tincture of Peruvian bark with half an ounce
+of sal-ammoniac. Shake these well for a few moments every time before
+the tincture is used. The method of using it is, to take a spoonful and
+hold it near the teeth, then with a finger dipped in, rubbing the gums
+and teeth, which are afterwards to be washed with warm water. Another
+method of preserving the teeth is to wash out the mouth with water after
+every meal, especially if animal food has been eaten; by these means the
+particles of food lodging about the teeth and gums are dislodged, which,
+when allowed to remain and accumulate, prove excessively injurious. Much
+harm is frequently done to the teeth by cleaning them with too hard
+a brush or deleterious dentifrices, in either case the enamel being
+scratched and otherwise injured. As a matter of course, the preservation
+of the teeth is greatly influenced by what is eaten and drunk. All things
+that are either very hot or very cold are extremely bad; acids are
+especially injurious, as are also sweets.
+
+_The decaying of teeth_ is partly due to chemical decomposition of the
+food lodged between the teeth in eating. When there is joined to this
+an unhealthy or weak condition of the ivory, which is thus rendered
+incapable of resisting the action of external causes, and also the
+continual pressure of the adjacent teeth, when too close together, then
+decay is almost sure to take place in some part or other of the crown.
+When it occurs in the sides of the necks, just below the enamel, the
+cause always is in the food, and generally so when in the middle of the
+crown of the molars; but sometimes decay takes place beneath the enamel,
+and long before the slightest fissure in this part can be detected by
+any ordinary observation, or, at all events, while there is no opening
+large enough to admit the food. Besides these causes, another exists in
+the uncovered state of the roots, or fangs, or on these being covered
+by tartar instead of gum, both of which circumstances tend to produce
+decomposition and decay, and should be cautiously guarded against. When
+a cavity is actually developed, the sooner it is filled the better. When
+it is small and has not opened into the natural cavity of the tooth
+gold leaf is the best material, the dentist previously cutting away the
+decayed matter and pressing in the gold with great force. When, however,
+this cavity is exposed, gold is useless under ordinary circumstances. The
+following are some of the best methods of filling teeth when beginning to
+decay:—1. Mix thirteen parts of pure finely powdered caustic lime with
+twelve parts of anhydrous phosphoric acid. This powder is moist during
+the mixing, and while in that state is to be introduced into the decayed
+tooth. The place in the tooth is to be made dry before receiving the
+mixture. This kind of filling must be used two or three minutes after
+being prepared. Soon after it is lodged in the decayed cavity, it becomes
+very solid. 2. Take pure anhydrous phosphoric acid forty-eight grains,
+pure caustic (unslaked) lime forty-two grains. Finely pulverize each
+separately, and keep them separate in well-stopped bottles till wanted.
+For use, mix the required quantity in a small mortar, as rapidly and
+perfectly as possible, and at once press the dry mixture in the cavity
+of the tooth. The surface should then be smoothed off and finished by
+moistening with water. This cement soon acquires great hardness; it is
+very white and durable, and in its composition resembles the natural
+earthy matter of the teeth. The whole process requires expertness to
+succeed; but the latter, when attained, will amply repay for one or two
+failures. If the composition be not mixed and applied quickly it becomes
+moist, and is therefore unfit for use. In many cases the odour arising
+from carious teeth is very offensive; to remedy this, the mouth should be
+well rinsed with a tea-spoonful of the solution of chloride of soda in a
+tumbler of water, which will have the desired effect.
+
+
+PRESERVATION OF THE HAIR.
+
+Under ordinary circumstances, the hair may be preserved by the most
+simple means. In a sound and healthy constitution, the best preserver
+and beautifier of the hair is regular and careful cleaning. As a general
+rule, _the head cannot be too much brushed_, brushing serving as an
+active and healthy stimulant upon the skin, rendering the functions more
+vigorous, and, as a consequence, the production of hair more easy and its
+maintenance more certain. On this account, hard and penetrating brushes
+are useful, but in using them it should be borne in mind that it is the
+_head_ which requires brushing more than the hair; while, therefore, the
+brush is actively applied to the roots of the hair, the surface should
+be brushed with a light and gentle hand. Occasional washing with pure
+water is to be recommended, providing the hair is not very long, so as
+to render drying difficult. To assist in drying it thoroughly, dip the
+brush into a very little hair powder and brush it out again; after that,
+a little pomatum may be brushed in.
+
+With regard to _cutting the hair_, it is an operation which should not
+be performed too frequently, nor delayed too long; in ordinary cases, it
+would be well to have a small portion of the hair removed every month or
+six weeks. Where the hair is in an unhealthy condition, especially where
+much has fallen off, and a partial and impoverished growth has risen
+up to represent that which is lost, the short and impoverished hairs
+should be carefully and persistently cut, with the view of giving them
+bulk and strength, and improving their growth. The frequent plucking
+out of withered hairs is also productive of benefit, as the process is
+necessarily accompanied by much stimulation of the skin, which promotes
+the growth of the hairs individually and generally.
+
+_The excessive use of grease_ in dressing the hair, is a common error
+which cannot fail to be productive of injurious consequences. There is a
+natural oil secreted by the hair which in a healthy state should supply
+the requisite amount of moisture; sometimes this is defective, and the
+hair becomes dry and harsh, it is then proper to supply the deficiency
+by a little pomatum or oil. When the artificial grease is applied in
+excessive quantities, it produces a matting of the hair, prevents the
+pores of the scalp from acting freely, and thus the proper supply of
+natural moisture is not communicated freely to the hair.
+
+_The kind of grease to be used_, should be animal fats in preference to
+vegetable oils, the latter being apt to become rancid, and not possessing
+such active stimulant properties as the former.
+
+_The use of soap_ in washing the hair, should be cautiously and sparingly
+observed, as it is apt to change the colour and texture of the hair. A
+little white soap dissolved in spirits of wine is more effectual and less
+injurious than soap alone. After this the hair should be well washed with
+pure water.
+
+When _grayness of the hair_ shows itself, it is and indication of want of
+tone in the hair-producing organs, and if this tone can be restored, the
+hair will cease to change, and at the same time further change will be
+prevented. The plan of cutting, as previously recommended, combined with
+judicious plucking, tends very much to prevent the extension of grayness.
+
+_Keeping the head too much covered_ is calculated to prove injurious to
+the hair, as by this means an excessive amount of heat is generated,
+which tends to enervate and relax the hair-producing organs, and
+consequently weaken and thin the hair; for this reason the wearing
+of nightcaps is to be condemned, and the practice of wearing the hat
+throughout the day is attended with similar evil consequences.
+
+_Curling the hair_, especially when frequently resorted to, is a most
+pernicious custom—the inordinate amount of heat that is employed to
+produce the desired effect, drying up the natural oils, and otherwise
+injuring the roots and texture of the hair.
+
+_Sudden heats and chills_ of all kinds are also productive of ill
+consequences; and in short whatever accident or operation the hair is
+subjected to, widely differing from its normal state, must produce, more
+or less, those diseases and that decay to which it is peculiarly liable.
+In every case it should be remembered, that the preservation of the
+hair depends not only on local stimulation, but also on constitutional
+treatment. This truth is the more to be insisted upon, as a common
+notion prevails that the mere application of certain specifics will
+remedy defects without any other aid. Above all, the advertised nostrums
+which boast of being able to effect such extraordinary results, are
+not to be relied upon, and in many cases should be cautiously avoided.
+The simple truth is, that these specifics owe their boasted productive
+and restorative powers to precisely the same principle that attends
+the simplest formula, namely, the stimulation of the skin; and the
+application, therefore, must be governed by the same laws, and attended
+with the same results in the one case as in the other.
+
+
+AFFECTIONS OF THE NOSE.
+
+The membrane that lines the whole alimentary canal from the lips and
+mouth downwards, has special peculiarities in particular places,
+according to the function it has there to perform: in the nostrils, as
+the external seat of smell, it is beautifully and remarkably adapted for
+its purpose; yet, though being so incessantly in active operation, it
+is, perhaps, the least affected part of the body. With the rest of the
+lining membrane of the mouth, it suffers from cold, or in affections
+of the stomach, discharging a thin fluid in cases of catarrh, and
+showing a dry, red, and irritable surface when the bowels and stomach
+are affected, hence the involuntary picking of children when they have
+worms; but of itself, besides a thickening of its coats from various
+causes, and thereby blunting the perception of smell, and obstructing
+the reverberance of articulation, and the occasional formation of that
+extraordinary zoophyte, the polypus, high up in the nostril, this part
+of the frame has no other disease appertaining to it. For the first,
+an occasional errhine, as a pinch of snuff, or the smallest atom of
+the white of hellebore powder, imbibed in the same way, with a course
+of aperient medicine, is all that is generally needed; though cases
+may occur in which leeches and a lotion may be demanded, but they are,
+however, very rare. The extraction, by surgical means, of the polypus,
+as no local or constitutional treatment has any effect on its growth,
+renders any further account here of this disease unnecessary. The
+external parts of the nose are, however, more frequently affected than
+the internal, the cuticle over the cartilage being subject to warts,
+inflammation, small painful pimples and abscesses, and to cancer. The
+warts are easily removed by a daily application of caustic or blue
+stone; the inflammations, by a cold lotion of sugar of lead and water;
+and the pimples and abscesses, by the same means assisted with cooling
+purgatives. For the more formidable disease of cancer, surgical aid must
+be obtained, as the treatment, in unskilful hands, might be attended with
+risk.
+
+There is a condition of the nose, usually, but not always justly,
+attributed to persons of dissipated habits, in which that feature becomes
+enlarged, of a red or purple colour, and covered with unseemly blotches,
+pimples, and bright-coloured excrescences, distending the organ sometimes
+to an enormous size. Though this disfigurement, undoubtedly, frequently
+marks the drunkard, it is more properly an indication of diseased liver
+than a characteristic of dissipation, and is more usually found in its
+worst form in persons of temperate, than intemperate habits. As this
+disease is in general a local system of a constitutional derangement, the
+remedies to cure it must more properly be applied to the system rather
+than the part. For this purpose a course of Plummer’s pill, alternated
+with blue pill, and a decoction of dulcamara and dandelion in water, two
+ounces of each, boiled from four to three pints, and a wine-glassful
+taken every four hours, and a pill twice a day, must be continued for
+some days, or even weeks; at the same time the nose should be enveloped
+in a poultice made of scraped Solomon’s seal, damped with vinegar, laid
+next the skin; and being put on at bed-time, should be allowed to remain
+all night.
+
+
+AFFECTIONS OF THE THROAT.
+
+The throat is subject to two forms of inflammatory action, acute and
+chronic; of the former, there are two conditions which, though both
+present acute inflammatory action, and both are diseases of a dangerous
+character, are very different in their symptoms and their consequences.
+These are—1st. _Inflammatory sore throat._ A disease that attacks persons
+of either sex, and of all ages up to forty or forty-five years; after
+which period it is but rarely met with. It is very often found attacking
+several persons at the same time like an epidemic, in spring and autumn,
+especially so when there are great vicissitudes of atmosphere; the
+disease being induced by the sudden application of cold to a heated body,
+or the reverse, but most frequently from wet feet, a sudden draught of
+cold air to the throat or nape of the neck, or even from a drink of cold
+water when the body is greatly heated.
+
+The _symptoms_ that first attract attention are, a great difficulty in
+swallowing, with heat, constriction, and dryness of the throat; the
+difficulty of swallowing rapidly increasing till at length that operation
+becomes impossible, every attempt ending in the ejection of the liquid
+through the nostrils. As the disease advances, a thick ropy phlegm, of
+a yellowish colour, is thrown out from the part, and after much trouble
+expelled; at the same time sharp pains run through the jaws and ears,
+the voice in some cases is reduced to a whisper, and in all is thick
+and hoarse. From the first sensation of dryness in the throat, symptoms
+of fever show themselves in the constitution, such as heat, shivering,
+thirst, nausea, sickness, and headache. If the earlier remedies have
+failed to check the inflammation, the disease at the end of five, or
+sometimes seven days, runs into suppuration, and one or more abscesses
+are formed in the tonsils, which usually burst into the mouth; but when
+the enlargement impedes the respiration, the abscesses must be opened and
+the matter discharged.
+
+_Treatment._—When the symptoms are slight, a hot bran poultice, kept
+constantly to the throat, a mild aperient, and the immersion of the feet
+for a few minutes in hot water, is often all that is needed. In more
+severe cases, however, and where the constitution is robust, an emetic
+of ten grains of ipecacuanha and one grain of tartar emetic, should be
+mixed in warm water and given directly, to be followed in two hours by
+two compound colocynth pills, and half an ounce of Epsom salts, dissolved
+in a tumblerful of water an hour later. As soon as the emetic has ceased
+to act, the front of the throat should be rubbed with hartshorn and oil,
+and a hot bran poultice directly after applied round the throat. If the
+inflammatory action has set in strong, the emetic should be followed
+by bleeding from the arm, or it may be adopted at any subsequent stage
+of the treatment, and the poultice put aside and a blister laid on the
+throat, should the urgency of the symptoms warrant its use. When the
+thick phlegm causes annoyance and cannot be expelled, a gargle of warm
+vinegar and water should be employed to facilitate its removal. When
+suppuration sets in, which may be known by the throbbing in the part and
+frequent shivers, the hot poultice must be frequently changed, and the
+steam of hot water repeatedly inhaled, so as to promote the formation of
+the matter. In scrofulous constitutions, the tonsils frequently become
+chronically enlarged, and upon any slight exposure to heat or cold
+commence a tardy process of suppuration. In such cases the treatment
+recommended for scrofula must be adopted both internally and locally.
+
+2. _Putrid sore throat._—This serious affection is not regarded as
+a substantive disease by many medical men, but rather as a grave
+consequence, or severe symptom of some other malady, such as malignant
+and scarlet fever, or typhus, in which diseases it is very often found
+as a terminating symptom. The _symptoms_ of this disease commence with
+cold shivers, pain in the head, giddiness, stiffness in the muscles
+of the neck, flushed face, red or suffused eyes, sore throat, nausea,
+sickness, and sometimes vomiting. The pulse through all these progressive
+changes is small, quick, and feeble, and easily extinguished by
+pressure. The throat, when examined, presents an inflamed appearance,
+the redness deepening round the fauces, which, after a time, are dotted
+here and there by irregular brown spots. The tongue and gums are lined
+with a brown fur, while small vesicles filled with a transparent acrid
+fluid form on the inner lips, and in the nostrils, which, on breaking,
+excoriate the mouth and upper lip. Concurrent with this latter symptom,
+diarrhœa takes place, the constitutional disturbance or fever increases,
+and the strength of the patient sinks rapidly; the pulse still more
+rapid and feeble, is also intermittent, and with increased difficulty
+of breathing, there is often both delirium and coma. On the third or
+fourth day a scarlet rash not unfrequently breaks out over the chest and
+arms, which, on the sixth or seventh, peels off; the mouth is covered
+with a dark fur, a fœtid odour issues from the throat, and the patient
+exhibits all the characteristics of putrid or malignant typhus. When the
+bright red appearance of the throat declines about the fifth day, and
+some return of appetite shows itself, a favourable termination may be
+hoped for, but when the inflammation passes rapidly into ulceration and
+sloughing, and a flow of acrid saliva takes place from the mouth, with
+coma, the result of the case is regarded as extremely doubtful.
+
+_Treatment._—The mode of treating this disease is precisely the same as
+for typhus, and consists in supporting the patient’s strength by the most
+potent and energetic means, to give him strength to resist the first
+shock of the disease, and then, to facilitate the separation of the
+sloughs and support him over the reactionary stage. To fulfil the first
+intention, beef tea, jellies, and a nutritious diet must be employed
+from the first, with doses of wine at regular intervals, and where the
+depression is great, brandy, either as a substitute or in addition; at
+the same time such a stimulating tonic as the following mixture should
+be administered every two hours, with, at bed-time when necessary, an
+addition to the last dose of fifteen or twenty drops of laudanum.
+
+    Take of
+
+        Aromatic Confection               1  drachm.
+        Quinine                          10  grains.
+        Camphor Water                     5  ounces.
+
+    To be rubbed smoothly in a mortar; then add
+
+        Compound Tincture of Bark         4  drachms.
+        Compound Tincture of Cinnamon     4  drachms.
+        Sal Volatile                      1  drachm.
+
+    Mix and give a table-spoonful every two hours. Bottles of hot
+    water should be kept to the feet, and a warm bran poultice
+    placed round the throat. When the first stage of the disease
+    has been passed, in addition to a nutritive diet, and a course
+    of tonic stimulants, only less frequently administered, the
+    throat must be gargled occasionally with the following gargles
+    in succession.
+
+    _Gargle No. 1._ Take of
+
+        Strong Sage Tea                   1  pint.
+        Vinegar                           4  ounces.
+
+    Mix. To be used every hour for three or four times on each
+    occasion.
+
+    _Gargle No. 2._ Boil
+
+        Bruised Oak-Bark                  2  ounces.
+
+    in a pint of water for ten minutes; and add
+
+        Alum                              2  drachms.
+
+    Mix. To be used as the former.
+
+    _Gargle No. 3._ Take of
+
+        Infusion of Rose Leaves           1  pint.
+        Sulphuric Acid                  30  drops.
+
+    Mix. To be used as the above.
+
+    _Gargle No. 4._ Take of
+
+        Capsicum Vinegar                 6  ounces.
+        Tincture of Catechu              4  drachms.
+
+    Water, to make a pint. Mix, and use as the former. For the
+    fœtor that arises from the sloughing, the mouth and throat are
+    to be occasionally washed with a weak solution of chloride of
+    lime, and, throughout the whole disease, the room should be
+    frequently sprinkled with aromatic vinegar, or the chloride of
+    lime or tin.
+
+Ordinary _sore throat_ or hoarseness, when not a symptom of any more
+severe illness, may usually be easily disposed of by rubbing the throat
+freely with hartshorn and oil, and then enveloping the throat and neck in
+two or three folds of hot flannel, plunging the feet two or three times
+quickly in very hot water upon stepping into bed, and placing a piece of
+Spanish juice in the mouth, allow it to dissolve there during sleep. When
+the sore throat is attended with cold chills, a dry hot skin and tendency
+to headache, before resorting to the liquorice and being well covered up
+with clothes, the patient should drink about half a pint of hot egg-flip
+made tolerably potent with a due proportion of gin or rum.
+
+
+CARE OF THE HANDS.
+
+It is acknowledged, by common consent, that dirty and coarse hands are
+marks of slothfulness and low breeding; while, on the contrary, clean and
+delicate hands are evidences of cleanliness and refinement. The person
+who has much manual labour to perform, cannot, of course, be expected to
+keep his hands of that delicate shape and texture, which another person,
+whose employment is light, may do. But, at the same time, it is always
+possible, under any circumstances, to keep the hands in that state during
+the intervals of labour, so that they shall not appear displeasing to the
+eye.
+
+To promote the _softness_ and _whiteness_ of the skin, mild emollient
+soaps, or those abounding in oil, should alone be used, by which means,
+also, chaps and chilblains will generally be avoided. The coarse strong
+kinds of soap, or those abounding in alkali, should, for a like reason,
+be rejected, as they tend to render the skin rough, dry, and brittle. The
+immersion of the hands in alkaline lyes, or strongly acidulated water,
+has a like effect.
+
+_Roughness of the skin_ may generally be removed by a little sand being
+mixed with the soap, or by rubbing the hands with pumice-stone previously
+to applying the soap; in this operation care should be taken not to
+allow the gritty particles to come into contact with nails, or they will
+scratch them.
+
+_Dirt from the hands_ is more effectually removed by warm water than
+cold; the hands, however, are liable to become dirty sooner afterwards,
+and perhaps the best plan is to remove the dirt with warm water, and
+afterwards rinse the hands in cold.
+
+_Washing the hands too frequently_ has a tendency to discolour them
+with a brown or tawny hue. Under ordinary circumstances it will be
+sufficient to wash the hands three times a day, namely, on rising,
+before dinner, and on retiring to rest. After washing, the hands should
+be carefully dried with a moderately coarse towel; this will promote a
+free circulation through them, which will ultimately tend to enhance
+their appearance. Exposure to cold winds and rain is detrimental to the
+appearance of the hands, and gloves should always be worn.
+
+_Fruit and ink stains_ may be eradicated from the hands, by immersing
+them in water, slightly acidulated with oxalic acid, or a few drops of
+oil of vitriol, or to which a little pearlash or chloride of lime has
+been added; observing afterwards to rinse them thoroughly in clean water,
+and not to touch them with soap for some hours, as any alkaline matter
+will bring back the stains. The hands may be _preserved dry_ for delicate
+work, by rubbing a little club moss, in fine powder, over them.
+
+_Hands that perspire, and are inordinately hot_, may arise from
+some temporary derangement of the system, or from a constitutional
+peculiarity; this may be partially remedied, by inserting the hands into
+a water-jug full of water, and lowering them gradually until the elbows
+reach, letting them remain at this point for two or three minutes; this
+operation will, in general, keep the hands pleasantly cool for some hours
+afterwards. In conclusion, it must be observed that an over-anxious care
+for the state of the hands is to be deprecated. Some persons who are
+possessed of a small and delicate hand are so vain of it that they are
+constantly displaying it in an obtrusive manner, which is very offensive
+to the looker-on. And in some instances the fear of putting the shape
+and outline of the hand out of form, is so great, that every kind of
+work is avoided, and even accomplishments, such as the harp, piano, and
+guitar, are avoided, for fear of expanding the hand, and flattening
+the extremities of the fingers; this is a preposterous error, for the
+beauty of the hand does not alone consist in whiteness and a statue-like
+contour, but in certain indurations, which may be termed “expression,”
+and which are imparted by the pursuit of suitable occupations, and
+appropriate accomplishments.
+
+
+CARE OF THE FEET.
+
+To preserve the feet in a proper condition, they should be frequently
+soaked and well washed in warm or tepid water. Many persons are subject
+to tender feet. This frequently arises from the use of thin cotton or
+silk socks or stockings, and boots and shoes that are either too tight or
+stiff, or not sufficiently porous to allow of the escape of perspiration.
+Waterproof boots and shoes are on this account frequently the cause of
+tender feet. The best remedy for tender feet is the immediate adoption of
+worsted stockings or socks, and light easy shoes of buckskin, goatskin,
+or some other equally soft kind of leather. For the preservation of
+health, it is highly necessary to preserve the feet dry; persons who are
+therefore exposed to the wet, or who have much walking in wet weather,
+should be particular in wearing sound boots and shoes; through neglecting
+this precaution, many persons have brought on pulmonary complaints, which
+have frequently had a fatal termination. Coldness and numbness of the
+feet is a complaint to which some persons are subject, especially aged
+and delicate persons, and those whose employment is sedentary. The best
+and most natural remedy for this, is action, exercise, or friction—the
+former being always adopted when possible. Retiring to rest with cold
+feet is especially to be avoided, and persons so subject, should pace up
+and down the room just previously to going to bed, until their feet have
+attained a warm glow. Where this is impracticable, owing to weakness,
+old age, &c., warm woollen stockings may be put on with great advantage,
+or the hot water bottle had recourse to. The peculiarly disagreeable
+odour emitted by offensive feet, may be remedied chiefly by scrupulous
+attention to cleanliness, and by occasionally soaking the feet in warm
+water to which a small quantity of chloride of lime or sal-ammoniac has
+been added.
+
+
+DISEASES OF THE HEART.
+
+There are many affections of this vital organ that, professionally
+speaking, do not merit the name of disease, being in fact but temporary
+inconveniences, symptomatic derangements, or, as has been said,
+affections; but which, nevertheless, for the sake of perspicuity, it
+will be better to class generally under the one name of diseases of the
+heart, separating them, however, from the graver maladies by a distinct
+heading; and, as they form the lighter part of the subject, treating of
+them before considering the more serious form of this class of ailments.
+The heart, as the centre and source of the circulating system, is
+liable to a considerable number of affections, both simple and complex,
+which may be divided into two heads—the functional or nervous, and the
+structural or organic.
+
+_Functional, or Nervous Affections of the Heart._—Under this head
+are comprehended palpitation, syncope or fainting, angina pectoris,
+and neuralgia of the heart; all of which, though occasionally very
+distressing, and sometimes most alarming to the sufferer, are often only
+symptoms of other affections, and consequently of minor importance; and
+even when spontaneous, and producing considerable bodily disturbance,
+seldom cause any real apprehension, and still more rarely result in
+positive danger, and in this respect bear a marked contrast to those
+diseases of the opposite class.
+
+_Palpitation._—By this term is understood those frequent, strong, and
+irregular movements of the heart, occurring in individuals who have no
+indications of organic disease; these movements may be transient or
+continuous, frequently accompanied with an audible sound, so loud, as to
+be heard at several yards from the patient. Palpitation is often attended
+with a feeling of sinking and anxiety, accompanied with fainting fits or
+syncope, and sometimes with a pulsation at the pit of the stomach. The
+causes of palpitation, irrespective of a naturally nervous temperament,
+hysteria and weakness, are any strong emotions of the mind, long study,
+violent exercise, or a continued passive repose, the debility consequent
+on fever, or whatever weakens the standard of health. Besides these
+causes, palpitation may also be a symptom of organic disease of the
+heart. The persons most frequently affected with palpitation are females;
+the slightest extra exertion, or exposure to damp foggy weather, often
+suddenly producing a paroxysm, attended with pain in the head, and a
+sense of numbness in the left side or arm. Persons who suffer from spinal
+irritation are also liable to palpitation, attended in such cases with
+a remarkable acceleration of the pulse, often amounting to 160 beats in
+a minute. The respiration is generally difficult, or easily rendered
+so, on the slightest exertion or mental emotion, and frequently induced
+by the slightest pressure, such as that of the stays on the chest,
+waist, or lower part of the spine, the pain often being intolerable.
+Palpitation is very common in young females between the ages of 15
+and 25, especially where the occupation is long and sedentary, as in
+factories, or in dressmakers’ establishments. Indeed, palpitation, with
+very rare exceptions, may be said to be a complaint peculiar to the
+female sex, and the more the occupation of young women confines them to
+a close unvarying atmosphere, the more prone are they to attacks of this
+troublesome disorder; and the more exposed they are to the open air, the
+less frequent and the less severe are all such maladies.
+
+There are few affections, even of the gravest character, whose symptoms
+give rise to greater alarm in the mind of the patient, or doubt and
+uncertainty to the inexperienced practitioner, than those of a severe
+attack of palpitation: often before seeing his patient he hears the
+irregular throbbing of the heart; on looking on the white or lividly
+anxious countenance of the sufferer, fancies he reads the external signs
+of the most formidable organic mischief, while, in truth, a cheerful
+aspect, a few confident words, and the simplest remedies, will not only
+remove all the unpleasant symptoms, but restore the apparently diseased
+patient to health, and ultimately to strength. It is only when the pulse
+is intermittent that any organic disease is to be apprehended, the
+velocity or strength of the pulse depending entirely on some accidental
+cause, more or less easily removed.
+
+_Treatment._—Though the causes that excite palpitation are numerous,
+they may all be reduced to two heads—that of inflammation or a state
+of plethora, and a state of local or constitutional debility. When
+palpitation can be traced to an inflammatory condition of body it will
+be necessary, according to the age and the condition of the patient, to
+reduce the circulation by bleeding, either from the arm, or what is more
+usual, by leeches, or cupping glasses over the region of the heart, or
+still better, between the shoulders, low down on the spinal column, at
+the same time giving nauseating doses of tartar emetic, hydrocyanic acid
+or tincture of digitalis, or foxglove. The following mixture, combining
+all the advantages to be obtained from each, may be safely substituted
+for one or either, having the power to allay inflammatory action, reduce
+the circulation, subdue pain, and promote a beneficial action on the skin.
+
+    Take of
+
+        Camphor Water              6 ounces.
+        Powdered Nitre             1 scruple.
+        Tartar Emetic              3 grains.
+        Laudanum                   1 drachm.
+
+    Dissolve and mix. Give two table-spoonfuls at once, and one
+    spoonful every two or three hours afterwards.
+
+At the same time a low diet, rest, quietude, and strict attention to the
+state of the stomach and digestive organs, are imperatively necessary.
+Where, however, the exciting cause is debility, the system must be in
+the first case braced by cold bathing or the shower bath, followed by
+vigorous friction along the spine with the flesh-brush; tonics and steel
+in all shapes, as chalybeate waters, or steel, wine or pills, or the
+usual iron and myrrh mixture; to this must be added change of air, a rich
+and liberal diet, and exercise either on horseback or by walking. The
+next affection of the heart is
+
+_Syncope, or fainting_, which is characterised by an indescribable
+sense of distress and feeling of faintness; the eyes grow dim, and are
+covered with a kind of film, attended with noises in the ears; the face
+and lips are pale, a cold perspiration breaks out on the body, the mind
+succumbs and grows confused, the body totters, and if not supported,
+falls; respiration becomes imperceptible, and the pulse is reduced to an
+irregular flutter. For a further account and treatment, see FAINTING.
+
+_Angina Pectoris._—The first symptoms of this distressing complaint are
+a sudden and violent pain across the chest, coming on upon any slight
+exertion, such as going upstairs, or after a hearty meal. The pain
+gradually extends to the shoulder, and runs down to about the middle of
+the arm, accompanied with a sense of stricture or tightness across the
+chest, the pain becoming so acute as to threaten the patient with instant
+death. The pulse sinks and becomes weak and irregular, the countenance
+is colourless, cold sweats succeed, and a constant cough, and after a
+time an expectoration of a scanty viscid mucus. When the paroxysm first
+comes on, the patient is compelled to stand perfectly still, as the only
+relief he can obtain from the agony of his suffering is an absolute
+repose. After a time the fit comes on from the slightest cause or mental
+excitement, and often attacks him in the night upon waking from his first
+sleep. Angina pectoris is generally a disease of advanced life, and is
+often accompanied with flatulence, and common to gouty or rheumatic and
+sedentary habits of body; and though sometimes a symptom of functional
+derangement, is more frequently a characteristic of serious organic
+disease.
+
+_Treatment._—The first indication is to relieve the urgency of the
+symptoms, and then between the pauses of the paroxysm administer
+remedies, to prevent the return of the disease. Bleeding is occasionally
+beneficial in this affection, but it must be employed in the earliest
+stage, and only a small quantity of blood taken from the patient, who is
+to be kept in a recumbent position, and as quiet as possible. Where there
+is much dyspepsia or gastric disturbance, an emetic is useful; but the
+main dependence for relief lies in the employment of anti-spasmodics and
+carminatives.
+
+The following mixture, as containing the best of both classes, may be
+taken in the manner directed.
+
+    Take of
+
+        Aromatic Confection                              1  drachm.
+        Peppermint Water                                 6  ounces.
+
+    Rub smoothly down in a mortar, and add
+
+        Tincture of Cardamoms, compound                  1  ounce.
+        Laudanum                                         1  drachm.
+        Compound Spirits of Ether, or Hoffman’s Anodyne  2  drachms.
+
+    Mix. If the pain is very severe, take three table-spoonfuls,
+    two more in three hours, and one every four hours afterwards;
+    or, when the symptoms are less urgent, two table-spoonfuls
+    every four or six hours.
+
+Concurrent with the mixture, a blister or strong warming plaster should
+be laid over the left breast, according to the severity of the pain,
+and the spine between the shoulders rubbed with warm turpentine, or an
+embrocation composed of equal parts of camphorated oil, turpentine,
+and oil of amber. Having by these means, and strict repose, subdued the
+paroxysms, means must be adopted to prevent, if possible, a recurrence of
+the disease. This may be effected by removing all the exciting causes;
+by diminishing plethora, through aperients and low diet, by a diminution
+of animal and a preponderance of vegetable food; by avoiding all
+stimulants, spices, and heating substances, and by guarding against all
+violent emotions of the mind, or sudden and undue exertion or exercise.
+As all the symptoms of angina pectoris may be caused by dyspepsia, the
+state of the stomach should always command the first and most important
+consideration.
+
+The next and last of the functional diseases of this organ is _neuralgia
+of the heart_, which differs chiefly from angina pectoris in being
+characterised by sharp darting pains in the left breast, but unattended
+by any obstruction in the respiration, and in most cases without any
+change in the heart’s action or the pulse. It is purely a nervous
+complaint, and, like the previous affections, most frequently dependent
+on dyspepsia or flatulence, and a constipated state of the system.
+
+The _treatment_ must be regulated by the causes that may seem to have
+induced the neuralgia; though, as a local application, to allay the pain
+of the paroxysms, a plaster of belladonna or opium and litharge will, in
+all cases, be found of very great advantage, and may, irrespective of any
+mode of internal treatment, be kept on the chest for some considerable
+time. There is also another form of heart affection sometimes met with,
+though not universally acknowledged by the profession, called spasm of
+the heart, in which the treatment must depend upon the age, sex, and
+strength of the patient; the chief remedies, however, being the hot bath,
+stimulants, such as ether and ammonia, and counter-irritation by friction.
+
+The other class of diseases to which the heart is liable are those which
+affect the tissue or substance of the organ itself, and are known as
+structural or organic diseases; all of them are, consequently, highly
+dangerous and often mortal maladies, and are called:—1. Inflammation,
+chronic and acute, of the bag of the heart—Pericarditis. 2. Of the
+substance of the heart—Carditis. 3. Hypertrophy, or enlargement of the
+heart, either of the whole organ or a part, and frequently accompanied
+with ossification, softening, or dilatation, sometimes regarded as a
+distinct disease. 4. Atrophy, or wasting of the heart, a species of
+emaciation of the organ by which the heart of a full-grown man or woman
+becomes as reduced as that of a child—in other words, less than half
+its natural dimensions—and its texture growing so attenuated as to be
+as thin as tissue or bank paper. Nearly all these affections of the
+heart, however distressing their symptoms may be, almost always, when not
+the result of structural mischief, proceed from a faulty state of the
+digestive organs, and are frequently entirely cured by an assafœtida pill
+taken two or three times a week at bed-time, and a little burnt soda and
+rhubarb in the morning; and it is only when pain and great oppression
+occur that recourse need be had to ether, opium, or anti-spasmodics.
+
+
+GOUT.
+
+The chain of symptoms which give rise to those general and local
+affections, which are professionally denominated gout, proceed from some
+constitutional disturbance, of the nature of which medical science is
+yet completely ignorant. The symptoms have hitherto been regarded as
+the disease, and it has been found, that whenever these have been duly
+developed and have passed away, the system, as if relieved of some acrid
+poison, has recovered its elasticity and tone; leaving the patient in
+the enjoyment of a state of health superior to that usually possessed.
+Gout appears to be a state of diseased action, gradually vitiating the
+humours of the body, and accumulating a morbid condition of the system,
+till the impaired or overcharged organs becoming unable to perform their
+functions, that disturbance in the physical economy takes place known
+to us as gout, that is, the symptoms, which indicate the first of the
+three varieties into which the disease is divided, namely, the acute:
+the second is, when these symptoms suddenly cease in the part where they
+commenced, and fly to some internal organ, when it is called retrocedent;
+and the third, when the system becomes habituated to the malady, which,
+though mitigated as respects suffering, continues in a permanent but
+subdued force, when it is called chronic gout. Gout is usually divided
+into four species or distinctive forms, as—
+
+1. _Regular gout_, attended with violent inflammation of the joints,
+enduring for several days, and then receding gradually, with swelling,
+itching, and disquamation or peeling off of the cuticle.
+
+2. _Atonic gout_, attended with debility of stomach or some other
+internal part, either with or without inflammation of the joints,
+accompanied with flying pains and considerable dyspepsia or indigestion.
+
+3. _Retrocedent gout_, marked by inflammation of the joints, suddenly
+disappearing, and followed by immediate debility of the stomach or some
+other internal organ.
+
+4. _Misplaced gout_, shown by inflammation of some internal part,
+preceded or not by some affection of the joints, which, however, quickly
+disappears.
+
+_General symptoms._—Dyspepsia, flatulence, lassitude, torpor, low
+spirits, cold and numbed extremities, with pricking and gnawing
+sensations in the part, cramps, turgescence of the veins of the foot
+and leg; the paroxysms usually coming on about two in the morning,
+with excruciating pains in the joint of the great toe, succeeded by
+shiverings, a sense of horror and general fever; the pain goes on
+increasing till the following evening, when it reaches its acme of
+suffering, from which time it gradually declines, a moisture breaks out
+on the body, and the patient begins to breathe in freedom, he falls into
+a tranquil sleep, and discovers on waking that the part so lately in
+torture is entirely free from pain, but swollen and inflamed.
+
+_Treatment._—In this disease the first indication is, to alleviate pain,
+which must be effected by giving an opiate of sufficient strength to
+effect that purpose, and at the same time, to shorten the paroxysm,
+exciting an action on the skin. To effect both these objects at once,
+doses of the following mixture should be taken every two hours till the
+desired result has been attained:—
+
+    Take of
+
+        Solution of Acetate of Ammonia    2  ounces.
+        Spirits of Nitre                  3  drachms.
+        Antimonial Wine                   2  drachms.
+        Tincture of Squills               2  drachms.
+        Laudanum                          2  drachms.
+        Camphor Water                     3  ounces.
+
+    Mix; two table-spoonfuls to be taken for a dose. The affected
+    part is to be enveloped in soft wool or flannel, and the
+    patient’s mind soothed; the limb kept at perfect rest, all
+    exciting aliment discontinued, and where the patient is young,
+    a low and abstemious dietary insisted on, and if necessary once
+    or twice a week giving a mild purgative of magnesia and Epsom
+    salts. When the paroxysms have been subdued, the colchicum,
+    which some regard with so much favour, may be given either
+    in half drachm doses of the wine or tincture, or in, what is
+    better, the following formulary; but however taken, this drug
+    should be always preceded by an aperient medicine.
+
+    Take of
+
+        Epsom Salts                        ½ ounce.
+        Magnesia                          2  drachms.
+        Peppermint Water                  6  ounces.
+        Wine of Colchicum                 3  drachms.
+
+    Mix, and take one table-spoonful three times a day. When the
+    joint will bear friction, the flesh-brush should be used daily,
+    a milk and vegetable diet pursued, exercise and change of air
+    adopted, and, where possible, the bath or chalybeate waters
+    moderately taken. The gouty deposits or concretions formed in
+    joints of persons afflicted with gout, or chalk stones, as
+    they are commonly called, consisting of an insoluble _urate of
+    soda_, can only be dissipated in one way, by the steady use of
+    benzoic acid, which, in doses of one scruple combined with two
+    drachms of the carbonate of potass, is to be taken dissolved
+    in water every day an hour after breakfast and dinner, and
+    continued till the depositions are absorbed.
+
+
+RHEUMATISM.
+
+A very painful disease which affects the muscles and joints of the human
+body, chiefly the larger joints and most important muscles, as those of
+and around the shoulder, hip, knees, and back. Rheumatism is divided into
+acute and chronic; or that condition, when the disease is in vigour and
+freshness attended with extreme pain, and more or less of general fever,
+and that state, when the system, by long acquaintance with the disease,
+has become familiar to its attack, and it comes on from any trifling
+exposure to cold, and after affecting a larger or smaller surface,
+declines of its own accord—all the symptoms however, being materially
+lighter than in the acute state. Besides being acute and chronic,
+rheumatism is very often both general and local, and this, under both
+previous conditions, and the diseases known as lumbago and sciatica, are
+merely forms of acute or chronic _local_ rheumatism.
+
+ACUTE RHEUMATISM, or RHEUMATIC FEVER, is a disease which, in many of its
+symptoms, strongly resembles inflammatory fever, and usually commences
+after the languor, restlessness, and shivering, which precede all febrile
+actions, and is attended with great heat, much thirst, headache, a
+quick bounding pulse, white tongue, constipated bowels, and acute pain
+either confined to one or two parts, or more generally diffused over
+the body. There is at the same time an oppression in the breathing, the
+abdomen is often tense and tumid, and the secretion from the bladder,
+scant, and of a deep red colour; while, from the surface of the body a
+perspiration breaks out, which, though unattended with relief, by its
+peculiar acid smell defines the disease, and affords a good diagnosis,
+before asking the patient a single question. Upon entering the room the
+air seems redolent of stale vinegar, and this fact, while helping the
+physician to a suggestion of the disease, serves to define the attack
+from inflammatory or any other form of fever. Another characteristic
+and distinctive symptom of this disease, is the increase of pain in the
+course of the muscles on any attempt to move the patient into another
+position. The symptoms, if from the first unrelieved, gradually increase
+in intensity; and the pulse in such cases becomes, in addition to its
+velocity, hard and jerking. In all cases the symptoms are aggravated
+at night, and remit their violence in the morning. The pain though
+sometimes intense, is not always continuous, it is often only partial in
+its situation, and sometimes abates for hours, but in all cases it is
+the _last_ symptom the patient loses. The disease after a course of from
+fifteen to thirty days subsides, often leaving one or more members in a
+state of chronic tumefaction.
+
+The causes that induce rheumatic fever, are generally exposure to cold
+damp air, or transitions from a warm moist atmosphere into a cold or
+wet one, and the period most liable to an attack is that of youth and
+vigorous manhood, the full-bodied and the active, rather than the spare
+and torpid; and men more frequently than women. The only other disease
+with which rheumatism can be confounded, is gout, and from this it can
+always be known by the indigestion and little constitutional disturbances
+which always precede gout; and lastly, by that disease attacking the
+_small joints_, as the toes or fingers, instead of, as in rheumatism, the
+shoulder, knee, or hip.
+
+_Treatment._—Bleeding has always been regarded as the chief if not
+sovereign remedy in this disease; but as depletion is known to favour
+that dangerous state known as _metastasis_, or a sudden removal of
+the disease from one part to another; and, not unfrequently, from the
+surface to some internal organ, bleeding should, therefore, if possible,
+not be repeated, the physician depending upon other means to effect the
+depletion necessary. Indeed, in many cases, the extraction of blood from
+the system is quite uncalled for, as all its benefits can be obtained
+by less serious and equally efficacious remedies, and by adopting the
+following mode of treatment—one that will generally be found sufficient
+to render the lancet quite unnecessary; or should bleeding in the first
+stage have been adopted, it may be employed with equal advantage after;
+only in that case, it will be less requisite to give the aperient pills
+in such large doses.
+
+    Take of
+
+        Powdered Nitre                       1  drachm.
+        Tartar Emetic                        4  grains.
+        Camphor Water                       10  ounces.
+        Laudanum                             2  drachms.
+
+    Mix. Give two large table-spoonfuls every three hours, apply
+    a bottle of hot water to the feet, and administer two of the
+    following pills an hour after the first dose of the mixture,
+    and one every six hours after, till an effectual action is
+    excited in the bowels, when they are to be discontinued.
+
+    Take of
+
+        Compound Extract of Colocynth        1  scruple.
+        Calomel                             15  grains.
+        Camphor, powdered                    4  grains.
+        Croton Oil                           2  drops.
+
+    Mix thoroughly together, make into a mass, and divide into six
+    pills.
+
+Should the pain continue excessive, and the patient be debarred from
+sleep by the nightly irritation, either twenty-five drops of laudanum,
+in half a wine-glass of water, with a tea-spoonful of spirits of sweet
+nitre, is to be given to him, if an adult, at bed-time; or else ten
+grains of Dover’s powder in a little gruel; and should it be required
+(one or the other), repeated at night for two, three, or more occasions,
+as may be needed; the patient, during the day, reverting to the mixture
+and an occasional pill, sufficient to excite one or two actions in the
+twenty-four hours. Thin gruel, lemonade, or linseed tea as a diluent,
+are to be used frequently to quench the thirst, and a diet of the least
+solid or exciting kind established till all the febrile symptoms are
+subdued. After a lapse of from four to twelve days, the inflammatory
+stage, or the acute form of the disease, will generally have been passed
+through; after which, the treatment assumes a different form, such as
+_chronic_ rheumatism, though this term strictly signifies a disease
+of considerable standing; for the sake of perspicuity, that condition
+of the system existing at the termination of the acute form, has been
+classed under it, which, though not correct as to fact, is perfectly so
+as respects treatment, which is analogous in all conditions not attended
+with inflammatory fever. In chronic rheumatism, the inflammation and the
+pain are both confined to the locality or part, and the object of the
+treatment is to allay that pain by reducing the inflamed condition of
+the muscle or member. This is effected either by internal remedies, or
+what are called constitutional means, or through friction, by producing
+counter-irritation, or an artificial inflammation in the parts of the
+body immediately above the suffering place; or else by a judicious
+blending of the two modes of practice.
+
+When the fever, or the acute stage has been subdued by the means already
+mentioned, and a part of the body remains swollen and tender, or when in
+old cases this condition comes on without other symptoms, the following
+mixture is to be given, and the part carefully guarded from the cold.
+
+    Take of
+
+        Solution of Acetate of Ammonia    2  ounces.
+        Wine of Colchicum                  ½ ounce.
+        Syrup of Saffron                  2  drachms.
+        Camphor Water                     3½ ounces.
+
+    Mix, and give a table-spoonful every three hours, and one of
+    the following pills every night an hour before bed-time.
+
+    Take of
+
+        Ipecacuanha                        3  grains.
+        Acetate of Morphia                 1  grain.
+        Liquorice Powder                  10  grains.
+
+    Mix well, form into a mass with conserve, and divide into six
+    pills.
+
+When the health is debilitated, and the appetite defective, a grain of
+quinine made into a pill may be taken an hour before each meal for a
+succession of days. If this course is not marked with early benefit,
+it will be necessary to employ friction, which may be carried on
+concurrently with the medicine, and the best agent for this purpose is
+the camphorated oil, which is to be rubbed gently but steadily in with
+the hand for several minutes three times a day, after a few days, or in
+old standing rheumatisms, increasing the strength at first by adding a
+third part of turpentine to the camphorated oil, and finally another
+third of spirits of hartshorn. Mustard plasters and even blisters are
+sometimes employed in cases of inveterate rheumatism, but the steady and
+judicious use of a stimulating embrocation with a hot bath, friction with
+the flesh-brush, warm clothing and exercise, will in almost every case
+cure a chronic rheumatism without the necessity of either rubifacient or
+blister.
+
+
+TIC-DOULOUREUX.
+
+This extremely painful affection of the nerves of the face, though
+receiving a special name, is in nothing different—except in the more
+acute violence of its pain—from the general or local forms of neuralgia;
+an inflamed or highly sensitive condition of a certain nerve or set of
+nerves, the result of constitutional disturbance, indigestion, or wounds
+in the course of one or other of the filaments of the nerves, being
+both the exciting cause and the disease itself. The causes that most
+frequently produce tic-douloureux, are almost always some long standing
+functional derangement of the digestive organs, affections of the liver
+or of the kidneys, or alimentary canal. Next in frequency to these
+causes, is exposure to long-sustained fatigue or sudden heat or cold,
+applied to the body, and sometimes sleeping in the sun. Tic-douloureux
+has been frequently known to follow a halt, during a long march in India,
+and like tetanus too, tic-douloureux sometimes supervenes upon wounds;
+and years after the injury, whether punctured, gunshot, or incised,
+has been healed, this agonising disease will break out upon any sudden
+application of heat or cold to the body, or indeed after any deep emotion
+of the mind. Whatever may be the predisposing cause, the suffering
+and consequences induced bear no proportion in their intensity to the
+insignificance of the agents that give rise to the disease.
+
+The _symptoms_ of tic-douloureux commence with a sudden plunging
+throbbing pain, darting as it were from over the eye, out of the
+cheekbone, under the orbit, or from the side of the lower jaw, and
+spreading, if the paroxysms are long continued, over the whole of one
+side of the face from forehead to chin. The pain is so abrupt, peculiar,
+and intense, as almost to deprive the sufferer of breath in its first
+assault. These shooting, throbbing, and as they are justly called,
+agonizing pains continue for an uncertain time, from only a few minutes
+to one or more hours in duration, subsiding either by degrees or by an
+instant cessation of pain, and ending as abruptly as the first shock
+began. Tic-douloureux is distinguished from tooth-ache by the situation,
+and from rheumatism, the only other affection it can be confounded
+with, by the peculiarity and violence of the pain, the shortness of its
+duration, by always coming on in paroxysms, and by the absence of all
+swelling and redness over the part. A peculiarity of this disease is,
+that though sometimes induced by the slightest touch of the finger, or
+the faintest breath of cold air, at another time the part may be slapped
+or rubbed with impunity.
+
+_Treatment._—This consists, in the first instance, acting on the
+digestive organs, correcting the functional disturbance, and lastly
+by elevating the tone of the system, and enabling it to restore the
+irritated nerves to a pristine soundness, or if this cannot be done by
+constitutional means, by the employment of _local_ remedies for that
+purpose. First, the best mode of acting on the digestive organs is by
+the steady employment of gentle aperients, care being taken to avoid any
+active or drastic purgative. For this purpose, a five grain compound
+rhubarb pill should be taken every night for several days till the bowels
+are brought into a healthy state, or a pill composed of equal parts of
+the compound rhubarb and colocynth pill may be substituted, where a
+little more active medicine is needed, the nightly dose being the same in
+this as the former. Secondly, to correct the functional disturbance, if,
+as most frequently, the result of indigestion, two table-spoonfuls of the
+following mixture are to be taken every four or six hours.
+
+    Take of
+
+        Hops                       2  drachms.
+        Cascarilla, bruised        1  drachm.
+        Cloves, bruised            2  drachms.
+
+    Infuse in a pint of boiling water for twelve hours; add
+
+        Carbonate of Potass        2  drachms.
+
+    Dissolve, and strain for use. Or where the stomach is cold and
+    weak, as in advanced life, let the patient take a tea-spoonful
+    of _Gregory’s powder_ in a little peppermint water twice or
+    three times a day. Thirdly, to elevate the tone of the system,
+    the body must be braced by tonics, which may be effected by
+    either of the two following forms of medicine.
+
+    Take of
+
+        Carbonate of Iron          2  drachms.
+        Sulphate of Quinine       18  grains.
+
+    Mix, and divide into six powders, one to be taken three times a
+    day; or, take of
+
+        Infusion of Quassia        8  ounces.
+        Quinine                    1  scruple.
+        Diluted Sulphuric Acid    30  drops.
+
+    Dissolve; two table-spoonfuls to be taken three times a day.
+    Accompanying the tonic course, the patient should take several
+    glasses of wine during the day, or else an equivalent of the
+    best stout, and should live on a liberal dietary, taking as
+    much exercise as is compatible with age and strength.
+
+When, in despite of all such remedial means, the paroxysms of pain
+continue, it often becomes necessary to relieve any local congestion
+that may exist around the nerve, either by the application of five or
+six leeches over the source of the pain, or by the employment of cupping
+glasses or a mustard plaster. In case of both of these means failing,
+a blister may be applied behind the ear of the affected side, and in
+extreme cases a blister down the spine at the nape of the neck, which
+must be converted into an issue, and kept open for a week or two. It is
+seldom, however, that this has to be resorted to, the disease, however
+intense the paroxysms, generally yielding to any one course if steadily
+and judiciously carried through, unless, indeed, the disease is the
+consequence of a system shattered by wounds, campaigns, and climate,
+then, and only under such unfavourable circumstances, tic-douloureux
+becomes most formidable. The discovery of chloroform has, however,
+placed in the physician’s hand a boon that in a disease of this nature
+is in truth a very blessing to suffering nature, and may be employed
+in conditions of system and under circumstances where opium, morphia,
+brandy, and both narcotics and stimulants are inadmissible, or, from the
+necessary dose to effect relief, would be dangerous.
+
+
+NEURALGIA.
+
+A disease of the nerves, so called from a pain in the nerve. It is a form
+of nervous affection, that may either arise of itself, or be the result
+of some other constitutional disturbance. Neuralgia may either attack the
+root of the nerve, or where it arises from the brain or spinal marrow,
+attend its whole course, or only manifest itself in its branches, or even
+at the final termination of its smallest filament. According to the part
+affected, the disease has obtained different names. When the course of
+the nerve is affected, as in the hip or leg, it is called sciatica; when
+the extremity is affected, if in the teeth, it is called tooth-ache; and
+when the twigs and branches of the face are involved, tic-douloureux.
+The pain attending all neuralgic affections, is of the most acute and
+agonising description, being sharp, sudden, and plunging; coming on in a
+moment, and after a paroxysm of intense suffering, abating as abruptly
+as it commenced; and so erratic and uncertain are its attacks, that
+it will sometimes be induced by the most trivial motion, action, or
+lightest contact, while, not unfrequently, a blow or hard pressure has
+no effect on the part. The twitching, or tic, that attends neuralgia so
+frequently, is always more marked where there are many small muscles in
+the neighbourhood, an aching numbness being left in the part for some
+time after the subsidence of the more acute pain. Neuralgia, as well as
+attacking the root, course, and extremities of a nerve, occasionally
+shows itself in the organ to which the nerve ultimately distributes
+itself, as in the heart, in _angina pectoris_, the breasts of females,
+and other organs. Though the subject of neuralgia has been deeply
+investigated, no satisfactory hypothesis has been yet come to, to account
+for the origin of the disease; and whether it depends upon a morbid state
+of the nerve, inflammation of the neurilemma, or sheath of the nerve,
+from pressure, or some unhealthy condition of the nervous centres, is
+still an undecided question. The treatment of this most agonising disease
+must depend, as far it can be ascertained, upon the supposed cause. When
+it is symptomatic, the treatment is much easier and more simple, and
+must be regulated by that cause, the first endeavour being to remove
+the primary disease, and after brace the system by chalybeate, tonics,
+wine, bark, and exercise. When idiopathic, however, the most opposite
+treatments have occasionally been successful, and sometimes all modes
+of cure have failed; and when physician and patient have both been
+exhausted with fruitless efforts, the malady has subsided of itself. As
+a general rule, however, the constitutional tonic and anodyne system,
+with counter-irritation, has been found the most successful practice; the
+three modes enjoined very frequently effecting what neither the tonic,
+the sedative, nor the local irritation alone could achieve.
+
+The safest mode of procedure in facial neuralgia, is to take an aperient
+pill, and the best for this purpose is the compound assafœtida, to be
+followed every four hours by a pill containing two grains of quinine for
+twenty-four hours; and during the second day, twenty grains of carbonate
+of iron in a little water, at the same periods, for the same time. Should
+the pain be unabated on the third day, either a couple of leeches are to
+be applied as near the seat of pain as possible, or a mustard and flour
+poultice, kept on for half an hour, with a glass of wine every four
+hours, and twenty to thirty drops of laudanum at bed-time, in conjunction
+with one or two assafœtida pills. Should these remedies fail of effect,
+the conjoined systems may then be adopted, and the following mixture and
+powders given as directed.
+
+    Take of
+
+        Carbonate of Ammonia     25  grains.
+        Dover’s Powder           40  grains.
+        Camphor Water             6  ounces.
+        Spirits of Ether          1  drachm.
+
+    Mix. Two table-spoonfuls every four hours.
+
+    Take of
+
+        Carbonate of Iron         2  drachms.
+        Quinine                  12  grains.
+        Dry Carbonate of Soda    20  grains.
+
+    Mix, and divide into six powders, one to be taken in jelly or
+    water an hour after each dose of the mixture. At the same time,
+    apply a small blister behind the ear of the part affected.
+
+In some constitutions, it is necessary to resort to extreme doses, both
+of sedatives and stimulants, before any mitigation of the tormenting
+pain can be effected; and then it is necessary to give opium, rather in
+regard to the effect desired than with any reference to its conventional
+dose, and administer wine out of goblets, rather than in glasses. Such
+cases are unfortunately by no means rare, but they are such that no
+suffering should induce a patient to adopt on his own responsibility, and
+unsanctioned by a medical man.
+
+Electricity and galvanism have been so often employed for empirical
+purposes, and many, only partially informed of their real efficacy,
+are prejudiced against their use as health-restoring agents: it has
+therefore been thought advisable to give the medical routine of cure
+before pointing out a safe, easy, and very admirable remedial agent in
+the electro-galvanic chain, a small portable battery, that can be worn on
+any part of the body, and which, by keeping up a constant galvanic wave
+through the affected nerve, acts as a sedative, by equalizing the nervous
+current, and often affording relief where all other means have failed
+to effect a moment’s cessation of pain. The electro-galvanic chains,
+manufactured and invented by Pulvermacher, may be applied in any stage or
+in any kind of neuralgic pain, always with safety and relief, and in many
+cases with permanent cure.
+
+
+LUMBAGO.
+
+A painful affection of the muscles of the loins and small of the back;
+a rheumatism, or sub-acute inflammation of the muscular fibres of the
+part. Lumbago, like other forms of rheumatism, is induced by exposure
+to cold, moisture, or wet, from over-heating the body, and while in a
+state of perspiration, being exposed to draughts or cold air. When of
+long standing, it is not unusual for the kidneys to sympathise with the
+external inflammation, and complicate the disease.
+
+The _symptoms_ of lumbago are too well known to require recapitulation;
+and as respects the _treatment_, the hot bath, either the complete or
+hip, is in all cases the first and most important means to adopt, being
+followed up by a vigorous rubbing in of the following embrocation twice a
+day, and the exhibition of thirty drops of the spirits of turpentine in a
+little gin, with a small quantity of water, upon going to bed.
+
+    Take of
+
+        Camphorated Oil                         2  ounces.
+        Oil of Amber and Turpentine, of each    1  ounce.
+        Spirits of Hartshorn                     ½ ounce.
+
+    Mix, and use as an embrocation.
+
+Where the pain is excessive, and the rest is disturbed, ten grains
+of Dover’s powder should be taken at bed-time in a little gruel, and
+a bottle of hot water placed under the hollow of the back. When the
+acuteness of the disease is subdued, it is advisable to wear a warm
+plaster on the loins for some short time afterwards, to keep up the heat,
+and guard against cold and a relapse.
+
+
+RING-WORM.
+
+This is a disease of the skin, and arises most frequently from coming
+in contact with those already affected by it; in some habits there is
+evidently a predisposition to it. It is a disease more frequently met
+with in warm climates than in cold ones, is of an exceedingly contagious
+nature, and in inveterate cases is very difficult to eradicate. It
+shows itself in small red pimples, which break out in a circular form,
+and contain a thin acrid (pungent) fluid. When the body is heated by
+exercise these itch intolerably, and upon being rubbed, discharge their
+contents, which by falling on the neighbouring parts, spread the disease
+to a considerable degree. The original size of the circle formed by the
+pimples, is usually about that of a sixpenny piece; but in process of
+time it will become, if neglected, as large as a man’s hand. Numerous are
+the remedies proposed for this very unpleasant complaint, but none are
+_certain_ except the following; and if _no other application has been
+previously used_, its success is sure:—two-thirds of pyroligneous acid
+to one-third of water; rub the spots carefully for three mornings: if
+cured, a scurf will appear, which must be softened with cold cream, or
+lard without salt, but no soap or water must be used.
+
+It is desirable to cut off the hair from the immediate neighbourhood
+of the ring; and after the cure is effected, weaken the lotion still
+further, by the addition of more water, and well wash the head all over
+with it. It seldom happens that an internal use of medicine is requisite;
+but where the disease is very inveterate, we would recommend a powder to
+be given at bed-time once or twice. The following will answer very well
+for a child of seven years of age.
+
+    Calomel          1  grain.
+    Jalap, Powder    8  grains.
+
+If other applications have been tried, the cure will not be so speedy.
+
+
+SPRAINS
+
+Consist in straining, wrenching, or tearing of the ligaments or tough
+structures which bind bones together to form joints. The wrist and ankle
+are the joints most commonly sprained. Sprains are among the most severe
+accidents to which we are subject, as regards the part itself; the pain
+is, at the moment, excruciating, often continues so on the slightest
+movement, and too frequently lays the foundation of what is commonly
+called White Swelling.
+
+To treat a sprain properly, it should be kept perfectly at rest; and if
+it be of the ankle or knee, the patient must lie in bed, or on a sofa.
+Warm, moist flannels should be repeatedly applied for some hours, and a
+bread-and-water poultice on going to bed. These should be continued for
+some days, and no attempt made to use the joint. If the pain be very
+severe, and it continues so for the first or following days, leeches
+may be applied, and repeated if necessary. Some persons are fond of
+putting on a vinegar poultice at once; but this is better left alone
+till the tenderness has subsided, and there remains only a little pain
+and stiffness in the joint. Then a vinegar poultice is a very good
+application, as it produces a diversion of the inflammation going on in
+the ligaments, by bringing out a crop of pimples on the skin, at a time
+when the pressure of rubbing in any stimulating lotion cannot be borne.
+
+When the pain has entirely ceased, the joint must not be carelessly used;
+and, if it be the knee or ankle sprained, walking till the joints become
+weak and ache must be most carefully avoided, as irreparable mischief is
+thereby very often caused. Short and gentle walks only, therefore, may be
+taken; and may be repeated by degrees more frequently during the day, if
+they do not produce pain or fatigue.
+
+A joint often swells a long time after a sprain; under which circumstance
+it is best to bind it up with straps of soap-plaster, or a roller.
+
+
+CHILBLAINS.
+
+Chilblains consist of a peculiar inflammation of the skin of parts
+exposed to sudden alternations of temperature. They occur on the nose,
+ear, hands, but most frequently on the feet. The reason why they occur
+more frequently on the hands and feet is, because persons are apt
+directly they come in from the frosty air, to warm those parts at the
+fire. The face does not get warmed in the same manner, or its skin would
+be equally liable to chilblains.
+
+In this inflammation, which constitutes chilblains, the sides of the
+small blood-vessels become paralyzed, and losing their contractility, are
+dilated by the pressure of the blood within them. If the inflammation be
+not abated, that is to say, if the little blood-vessels are not restored
+to their original size, and to their natural contractility, they burst,
+and matter will be formed, or mortification may ensue. This contractility
+depends upon proper nervous action in those small fibres which give life
+to the sides of the hair-like vessels, or small blood-pipes. Any sudden
+shock of cold or heat deprives these nerves of their power, and induces
+a local paralysis. The change from cold to heat oftener produces this
+shock than that from heat to cold; but either sudden alternation will
+produce chilblain. It need hardly be said that the nerves of persons in
+low states of health, persons of scrofulous habits, and young persons in
+whom the tissues are delicate, are more liable to be locally paralyzed in
+the manner described, than those persons of robust constitution, having
+a large quantity of vitality to resist such attacks. Hence we find such
+invalids, scrofulous persons, and children, more liable to chilblain than
+others. The liability to chilblain is often an indication of a low state
+of health, and want of healthy vital action in the system.
+
+When the nature of chilblains is understood, the mode of prevention will
+be at once perceived, viz.—1st. To protect the parts most liable to the
+attack (hands and feet) from sudden alternations, either from cold to
+heat, or from heat to cold. 2dly. To keep the constitution in such a
+healthy state as to make all parts possess such vitality as to be able to
+resist slight alternations in temperature.
+
+1. _Protection of the Parts._—Those substances which are good
+non-conductors of heat are the best coverings. Woollen stockings or
+socks, and warm boots and shoes, come under this category. Light shoes
+and stockings should be worn in the house, or the feet will become so
+accustomed to a high temperature that they will be more sensitive to
+cold. Warm leather gloves, being impervious to wind, are better for the
+hands than woollen ones, through which the dry frosty air is apt to
+pierce and chap the hands. Tight wristbands, tight garters, and boots
+which lace or button tightly about the ankles, must be avoided, because,
+by preventing the proper circulation of the blood in the hands or feet,
+they diminish the vitality of the part, and produce an unnatural pressure
+on the coats or walls of the small blood-vessels. _The most frequent
+cause of chilblain is the warming of numbed hands or feet at the fire_.
+_This habit must, of course, be relinquished entirely._ Gutta-percha
+soles, by preventing the wearers from warming their feet at the fire,
+have saved hundreds from the attacks of chilblains; but such soles
+should not be worn in the house. After walking in the snow, or in frosty
+weather, the coverings of the hands and feet should be removed. Dry
+stockings should be put on after _gently_ rubbing the feet with the pair
+which has been taken off. The fresh pair _must not be warmed_. It is well
+to wear woollen stockings when out, and cotton stockings when in-doors.
+The use of excessively hot water when the feet are cold, has produced
+mortification; but the frequent washing of the feet in tepid water and
+soap, restores the powers of the nerves in the parts, and renders them
+less likely to be affected by those alternations of temperature to which
+they are liable to be exposed.
+
+2. _Constitutional Means of Prevention._—Persons in robust health are
+less liable to take infection, suffer less from injuries, and when
+wounded, are possessed of greater powers of nature for reparation, than
+partial or confirmed invalids. The cold of winter ought to stimulate us
+to exertion; and exercise is especially necessary to health in winter.
+Too warm clothing of the body enervates and debilitates; only sufficient
+clothing, therefore, should be worn. Rooms in winter are often made
+hotter than the air of summer; this, and bad ventilation, is another
+blow to constitutional strength. Enough, however, has been said on this
+subject to indicate the necessity of general attention to the health in
+persons who are excessively liable to chilblains.
+
+3. _Treatment._—When the inflammation called chilblain has attacked any
+part, it should be considered whether it is a mere local affection, or
+whether it shows a constitutional state, which renders the hands or feet,
+or both, more liable to the attack than those parts ought to be. If hands
+and feet are both attacked in several spots at the same time, and this
+without any very evident cause, _constitutional_ treatment is pointed
+out, in addition to the use of remedial agents _locally_; where, however,
+there is only a single spot on the hands or feet, and a cause (such as
+warming the feet at the fire) is remembered, only local treatment is
+necessary. The hands and feet enjoy different conditions, however, and
+require slightly different management. Our treatment, therefore, resolves
+itself into three parts:—
+
+                              CONSTITUTIONAL.
+
+                               OF THE HANDS.
+
+                               OF THE FEET.
+
+_Constitutional Treatment._—Aperient medicines may be used to relieve the
+overloaded blood-vessels, and lessen the pressure upon the coats of the
+capillaries, or hair-like blood-pipes of the parts affected. After this
+has been done, small doses of tartrate of antimony wine (which seems to
+constringe the enlarged vessels) may be taken with advantage. The writer
+has seen this treatment (without local means) act as a sort of charm,
+and relieve full crops of chilblains on hands and feet. A dram of the
+wine may be added to half a pint of water, in which a drachm of saltpetre
+has been dissolved. Dose: for an adult, one or two table-spoonfuls every
+four hours; for a child, one or two tea-spoonfuls three times a day. It
+should not be given in such doses as to produce vomiting. The head, neck,
+and chest, should be washed in _cold_ water every morning, and brisk
+exercise taken at regular hours. Persons of a scrofulous habit should be
+particularly attentive to their general health in winter. The addition
+of salt to the washing water is recommended in their cases. It is not an
+uncommon practice for persons, after exposure to cold, to drink hot elder
+wine, or hot negus, or warm spirits and water; all such measures, having
+a tendency to produce rapid and violent reaction, are likely to render
+persons liable to chilblains.
+
+_Treatment of the Hands._—Wash in cold water every three hours, and
+lather well with Windsor soap. When the hands are nearly dried with the
+towel, pour a little Eau de Cologne, or milk of roses, into the palm of
+one hand, and rub it over the whole of both; lastly, polish with the
+towel till every part glows with warmth, and is so completely dry that
+the lint from the towel does not stick to the skin. The writer believes
+this simple plan to be _infallible_.
+
+_Treatment of the Feet._—All the plans for prevention are curative.
+Chilblain in the feet often assumes a more serious form than in the
+hands, and the application of _cold_ water is inadmissible, especially
+in the case of females. The three degrees of chilblain in the feet are:
+1st. The skin is red in patches, and slightly swelled, with more or less
+itching or tingling, with slight tenderness. 2d. Small blisters appear,
+surrounded by a livid skin. 3d. Ulceration and mortification take place.
+For the first two cases, which are most common, the frequent application
+of tepid water (using plenty of soap) gives relief. A leech is a useful
+remedy to unload the overcharged blood-vessels; or the part may be
+pricked with a needle, or punctured with a lancet; in such cases a soft
+bread-and-water poultice should be kept on during the night, applied
+warm, so as to encourage the flow of blood.
+
+
+LEECHES.
+
+Common as leeches are now, few persons have any notion of the distance
+from which they are brought for our use. Our own country furnishes at
+present few, if any, medicinal leeches. Formerly they were imported
+from France, but now, many are brought from Syria, and, as they are
+very delicate creatures, vast numbers of them are often lost in a rough
+passage across the sea.
+
+Leeches should be kept in a cool place, in a stone or glass jar, filled
+with river water, and tied over with coarse muslin to prevent their
+escape, though it allows them air. The water should be changed only when
+it begins to get foul, as too frequent disturbing destroys them. They are
+also sometimes found dead after storms.
+
+There is often a great deal of trouble in getting leeches to fix. The
+part on which they are to be applied should be carefully cleared of
+perspiration, and wiped with a cool moist cloth, so as to leave it damp.
+If they do not take readily, the part may be moistened with a little
+sugar and water, or milk. But if this does not answer, the skin may be
+gently scratched with a needle-point, till the blood comes, and then
+they will take. If it be wished to put the leeches as near as possible
+on one spot, the best plan is to put them all in the deep part of a
+small pill-box, or in a small wine-glass, which is to be turned down on
+the part. If you wish them to spread over a large surface, as upon one
+of the limbs, or the stomach, they must be put on singly and by hand,
+which is often very tedious and tiresome work. They should then be held
+tightly by the tail, wrapped in a piece of wet rag, so that they may be
+less inconvenienced by the heat of the hand; and if the leech do not soon
+fix, it is best to put it again into the water to cool itself, and after
+applying others, to try it again. It is always best to have more leeches
+than the number directed, in case some will not bite.
+
+When the proper number have been applied, they should be left quite
+alone, or they are apt to unfix, and, wandering about, are of no further
+use. When they have sucked their fill, they generally drop off, and
+should then be put in a plate with a _little_ salt, which quickly makes
+them throw up the blood; and, as soon as they have emptied themselves,
+they should be put into plenty of fresh cold water, so that they may get
+free from the salt, for if left in it, or if _too much be put on them_,
+they contract violently, and die almost immediately.
+
+After the leeches have come off, the bleeding from the wounds is to be
+encouraged, by first quickly sponging off whatever clotted blood there
+may be, and then covering the part with a warm bread-and-water poultice,
+which must be changed every half hour, so long as it may be thought
+necessary to keep up the bleeding. This is much better than leaving the
+surface exposed, and mopping with a warm sponge, which is very fatiguing
+to the patient, besides exposing him to the danger of taking cold.
+
+One disadvantage in the use of leeches is the great uncertainty, as to
+whether too little or too much blood is obtained by them. Getting too
+little blood, however, is a matter of very trifling consequence, in
+comparison with getting too much, for instances have occurred in which
+leech-bites have continued bleeding for days in grown-up persons as
+well as children, bringing them into a very dangerous condition; nay,
+there is no want of well-authenticated cases of death caused by bleeding
+leech-bites, and that, too, in the course of twenty-four hours. The cause
+of this serious business is sometimes a peculiar constitution, in which
+the blood will not clot with sufficient firmness to stop the bleeding; or
+it may be some little artery has been wounded by the bite in such a way
+that it cannot be stopped by a clot of blood.
+
+If, then, a leech-bite continue bleeding for some hours, and the
+person, more especially if an infant, begins to be very faint, and the
+countenance and lips pallid and cold, like marble, no time must be lost
+in stopping the bleeding.
+
+This is done by pressure with the finger; but, if that fail, by applying
+caustic, or by running a moderate sized darning needle into the skin on
+one side of the bite, and bringing its point well out on the other side.
+The whole wound is thus lifted up, and a piece of silk or strong thread
+is then to be wound round and round the bite, under the two ends of the
+needle. This will raise it up like a small spot, and generally stops the
+bleeding very effectually. In four days cut the silk and draw out the
+needle carefully, and there the matter usually ends. But in the peculiar
+state of constitution which has been before noticed, sometimes even
+after the removal of the needle and thread, the bleeding will continue.
+Nothing then remains, but to touch the bottom of the wound with a bit of
+thin iron wire heated white hot, which never fails to stop the bleeding.
+Though this may seem a very horrible proceeding, it is not very painful
+if the iron be _white hot_, as it destroys sensation in an instant; but
+whether it give pain or not is a matter of no consequence, as it is the
+only _sure_ mode of saving the patient.
+
+
+BREAD-AND-WATER, OR EVAPORATING POULTICE.
+
+Scald out a basin, for you can never make a good poultice unless you have
+perfectly boiling water; then, having put some into the basin, throw in
+coarsely-crumbled bread, and cover it with a plate. When the bread has
+soaked up as much of the water as it will imbibe, drain off the remaining
+water, and there will be left a light pulp. Spread it a third of an inch
+thick on folded linen, and apply it when of the temperature of a warm
+bath. It may be said that this poultice will be very inconvenient if
+there be no lard in it, for it will soon get dry; but this is the very
+thing you want, and it can easily be moistened by dropping warm water on
+it, whilst a greasy poultice will be moist, but not wet.
+
+A poultice thus made is, to the surgeon, what well-made stock is to
+the cook, a foundation to be seasoned or medicined with laudanum or
+poppy-water, with carrot or horse-radish juice, or with decoctions of
+herbs, with which the patient or the doctor may be inclined to medicate
+it, instead of loading an already irritable and very sensitive part with
+a heap of hard poppy-shells, or scraped carrots, or horse-radish, called
+poppy, carrot, and horse-radish poultices, but which increase rather than
+allay the sufferer’s pains.
+
+When vegetables are used to medicate poultices, they should be bruised,
+put into a pot, covered with water, and simmered for about half an hour.
+The liquid is then to be strained off, and mixed with bread-and-water or
+linseed to the consistence of a poultice.
+
+
+BANDAGES.
+
+Bandages are those surgical appliances, made of linen, calico, or
+flannel, either in long narrow strips called rollers, in belts, fillets,
+or triangular sections; they are used to keep dressings in a proper
+situation, to compress blood-vessels, and check dangerous bleeding, to
+rectify deformities, maintain fractures in their position, and to unite
+wounds and breaches in the continuity of parts. Bandages, of whatever
+material made, should be strong enough to bear extension, and support
+the part to which they are applied; and sufficiently supple and elastic
+to fold with ease, and yield to the expansion of the tissues below them.
+They should be without either seam or selvage, and have smooth unravelled
+edges. Bandages are either simple or compound. A _simple bandage_ is a
+long narrow piece of linen, calico, or flannel of any length, from three
+to nine yards, and of a width varying from two to six inches. When such a
+strip is tightly and evenly rolled up, it is called a bandage or roller.
+
+When rolled from both ends, and the two heads meet in the centre, the
+bandage is called a _double-headed roller_.
+
+_Compound bandages_ are those where several pieces are sewn together in
+different forms or shapes, as in the more simple one of the letter T, or
+when the bandage is torn at the end into several strips, in which case it
+is called a many-tailed bandage.
+
+The _handkerchief bandage_ is very useful to retain light dressings
+on the head, or to cover and keep in position bags of ice, or cold
+applications, where evaporation is not required. For this purpose, take
+a large silk handkerchief, throw it over the head and face, carry the
+back ends under the chin, and tie them securely; then neatly fold back
+the loose portion over the face, and making the fold grip the forehead,
+lead the ends to the nape of the neck, and there crossing, secure them in
+front of the throat.
+
+In applying a simple bandage to the leg or arm, the envelopment of the
+limb must commence with the foot or hand, and requires to be performed
+with neatness and regularity, for, if the pressure or tightness is
+greater in one part than another, the limb will become unevenly marked
+by swollen and contracted ridges, causing both pain and mischief. Having
+carefully made a beginning by passing the roller a few times round the
+foot or hand, making every revolution cover a third of the former, it is
+in the same order carried up the limb from hand to hand, providing for
+the increasing size of the part by making a fold of the bandage; turning
+it sharply back on itself, and laying it smoothly down, each succeeding
+fold being made in the same line; when the whole limb is enveloped,
+either pin or sew the end to the fold beneath, or split the end of the
+bandage, and tie in a knot.
+
+The _application of the double-headed roller_ is for wounds or bleeding
+at the temple. After applying a compress, a piece of lint or linen
+should be doubled square as many times as is required, and of a size
+commensurate with the purpose for which it is employed. The operator
+takes a head of the roller in each hand, and opening the bandage a short
+length, commences on the opposite side to the wound, and bringing both
+ends round to the compress, gives them a twist, and carrying one over the
+top of the head and the other under the chin, makes them meet where they
+began, and giving another twist, carries them horizontally, one over the
+forehead and the other round the back of the head, meeting again over the
+pledget, where the same operation is to be repeated, and the ends either
+tied on the top of the head or pinned over the temple.
+
+The _roller bandage_ for the eye, to keep the dressings firmly in
+position; after making a few oblique turns over the eye and cheek, so
+as effectually to cover the eye, the bandage is to be doubled back and
+pinned in its place behind the head, and then carried horizontally round
+the head, to keep the oblique folds in position, and then secured by a
+couple of pins over the forehead. Each circle should lie, by the width of
+a hem, farther back than the preceding one.
+
+For injuries to the chin, a bandage, consisting of a piece of calico
+about six inches broad and a yard long, is to be split down each end to
+within four inches of the centre. The unsplit part is then applied over
+the dressings on the chin, the outer margin overlapping the point of the
+jaw; the two outer tails are then carried to the crown of the head and
+tied, while the inner tails are led in like manner to the forehead, and
+there secured. A nightcap should be worn as a precaution to make the grip
+of the knots more secure.
+
+A _bandage round the chest for fractured ribs_ is applied by means of a
+double-headed roller, which, commencing over the top of the breast-bone,
+is carried round to the back, and then led one over each shoulder, made
+to cross on the breast, passed under the armpits, cross each other at the
+back, and gradually tightening as they descend, cross again in front,
+till a sufficient depth is obtained, when one end is to be pinned over
+the other. But a much simpler and less elaborate bandage for fractured
+ribs is made out of a broad piece of jean or holland sewn tightly over in
+front by a strong needle and thin twine; cross straps, like braces, may
+be added, to keep the whole in place. When a bandage is thus adjusted, it
+will keep its position, without slackening, for weeks.
+
+The _bandage_ T is generally used for wounds in the groin, or as a
+suspensory; the cross arms of the bandage on the top of the T are passed
+and secured round the middle, while the long end is conveyed between the
+legs, brought upwards, and fastened in the front to the other part.
+
+
+BLISTER.
+
+The term blister is applied to any substance that has the power to raise
+the outer skin into bladders or pustules. There are several varieties of
+blisters—animal, vegetable, and mineral, the principal being cantharides
+or Spanish flies, mustard, euphorbium, mezereon, savin, antimony, silver,
+vinegar, potassa, and ammonia.
+
+Blistering and counter-irritation is a mode of treatment by which it is
+sought to cure one disease by establishing another of the same type, but
+less severe than the first; bearing this in mind, the general utility
+of all external stimulants, especially that of blisters, will be better
+understood and more fully appreciated.
+
+Blisters are used in medicine as a means of depletion, either to carry
+off from the body a certain amount of blood in the form of serum, and
+thus act as a local bleeding, or in addition to this effect, to cause,
+by the inflammation they produce on the surface, a larger amount of
+blood to circulate through the adjacent cuticle, and thus relieve some
+deeper organ or part from the excess of blood that disease causes to be
+attracted to it. With this view only, and when no depletion is required,
+medical men are in the habit of using a milder form of blistering than
+that effected by raising the epidermis in bladders, and to this they give
+the name of rubifacients, or, in simple English, substances that “make
+red.”
+
+From the benefit they afford, the ease of application, and the safety
+of their employment, blisters have become of universal use, and may be
+considered as an established domestic remedy. Yet there are certain
+points in connection with them that require explaining, both for
+protection and guidance. When the blister has sufficiently risen, remove
+the plaster, and nipping the blister where it bags most, gently press
+out the water, taking great care not to break the skin as it collapses;
+immediately place over the whole a warm bread poultice, the bread
+confined within a fold of muslin, and allow it to remain for one or two
+hours; then carefully remove the poultice, and sprinkle the blistered
+part with a thick layer of violet powder, cover this with a piece of
+linen, and, by a bandage or handkerchief, keep the whole in its place;
+every four hours add more violet powder, especially over the moist part,
+taking care not to remove the cake or crust that forms till the cuticle
+is sufficiently healed to permit of its being taken away, when the place
+is to be lightly dusted with the powder from time to time, to avoid
+cracking the new cuticle. It is seldom if ever necessary to interpose
+gauze or tissue paper between the blister and the skin, and, except in
+very rare and singular cases, should never be done, nor is there any
+time that can be fixed as the duration a blister should remain on; this
+must depend on the rising, which will take from eight to sixteen hours
+to effect; though in infancy and childhood, from the extreme delicacy
+of the cuticle, the time required is infinitely shorter. But this is
+a point that every nurse provides for by frequent inspection. When a
+blister is not at hand, steep a pewter plate or piece of flat metal in
+boiling water, and place it at once on the skin, pressing it down for a
+moment, and then allowing it to rise, and as it cools remove it; or in
+cases of still greater emergency, a blister may be obtained by wetting a
+part of the cuticle and rubbing on it for a few minutes, lunar caustic;
+or cut a circular hole out of a piece of adhesive plaster, which having
+adhered to the skin, tie some lint to the end of a stick, dip the padded
+end in nitric acid or aqua-fortis, and brush lightly and rapidly the
+skin exposed within the hole in the plaster, when a vesicle will be
+immediately produced. In this country it is seldom that any blister is
+used but that of cantharides or Spanish flies, except in extreme cases,
+that of mustard, as given above. The blister plaster as sold in the
+shops is a species of tough ointment, and is made of wax, suet, rosin,
+and lard, all melted over a slow fire, and while cooling the powdered
+flies stirred in, till the whole, when cold, becomes a smooth, firm, and
+tenacious mass. The mode of making a blister is to cut out a shape from
+a piece of adhesive plaster, either round, oval, oblong, or according to
+the part on which it has to be applied, and taking a piece of the blister
+plaster, and softening in the fingers with the right thumb wetted in
+water, extend it over the shape, leaving a margin of half an inch all
+round; the plaster is to be spread about the thickness of a shilling, and
+all over of an equal smoothness. This is then to be warmed for a moment
+before the fire, and applied evenly over the part, the edges of the
+plaster being nicked, where necessary, to make it lie flat. For the ears,
+the shape of the blister resembles the figure 6, the O part coming under
+the lobe of the ear, and the tail sweeping behind it; each ear, however,
+requires a different position of the figure, that of the left needing the
+6 as it naturally stands; the right must have it reversed, as thus, 9.
+
+
+CARBUNCLE
+
+Is a hard circumscribed tumour of an inflammatory character, commencing
+in the cellular tissue and extending to the skin, and named from the
+intense burning pain that attends its progress. A carbuncle in general
+appearance resembles a boil, but differs from it in not having a core,
+and terminating in a gangrenous slough, instead of, as in the other, by
+suppuration.
+
+In whatever part of the body a carbuncle is formed, it is first indicated
+by great redness and violent pain, excessive itching, and a burning heat.
+
+Carbuncles are more frequent in advanced life than in the young; and
+are generally indications of a low, putrescent or typhoid state of the
+system; and not unfrequently the result of it. The extent of a carbuncle
+is as various as the part of the body in which it appears; it varies,
+from the size of a walnut to the dimensions of a plate; the parts of the
+body most subject to its attack are the neck, shoulder, armpit and hip.
+
+_Treatment._—The local remedies, from first to last, are warm emollient
+poultices; which are to be applied directly the tumour shows itself, and
+continued every three or four hours, till the healing process is fairly
+established. As soon as the swelling becomes conical, the top is to be
+freely opened. The best poultice to use is either bread-and-water or
+linseed meal. To meet the constitutional disturbance, a mild alterative
+pill of equal parts of extract of colocynth and henbane, should be given
+every second day, and when the febrile action is considerable, two
+table-spoonfuls of the following mixture every four or six hours.
+
+        Camphor Water                    6  ounces.
+        Nitrate of Potass               15  grains.
+        Tartar Emetic                    3  grains.
+        Syrup of Saffron                 2  drachms.
+
+    In addition, when there is much pain and want of sleep, add one
+    drachm of laudanum to the mixture, or give the patient 25 drops
+    at bed-time, while needed. When the abscess has been opened, it
+    will be necessary to administer tonics, with a liberal diet and
+    wine. For this purpose the following mixture is to be taken in
+    doses of two table-spoonfuls three times a day.
+
+        Quassia                             ½ drachm.
+        Cardamom Seeds                     2  drachms—bruised.
+        Boiling Water                      1  pint.
+
+    Infuse for six hours, strain, and add diluted nitric acid, 1
+    drachm.
+
+    If the debility is excessive it will be advisable to give
+    stimulants, in which case the following mixture is to be
+    employed.
+
+    Take of
+
+        Camphor Water                      3  ounces.
+        Compound Tincture of Bark,
+          ditto Cinnamon, of each           ½ ounce.
+        Spirits of Sal Volatile,
+          ditto Sulphuric Ether, of each   1  drachm.
+
+    Give a table-spoonful every hour, increasing the interval, as
+    the strength of the patient rallies; at the same time continue
+    the wine, and if required, brandy.
+
+
+EXCORIATION.
+
+This term implies any abrasion, peeling off, or separation of the
+cuticle, by which the sensitive and true skin is left unprotected.
+Many persons are subject to excoriation or chafing, from the slightest
+muscular exertion, more particularly in such parts as are exposed to
+friction. In general, excoriation is the result of inattention to the
+surface of the body, and is frequently excited by perspiration and dust
+or fine particles of sand adhering to the cuticle, and being rubbed by
+the play of the muscles into the lines and creases of the body. The
+perspiration secreted by fatiguing exertion will, from its acridity,
+if left on the body, very frequently act as an irritant on the cuticle
+and destroy its texture. Cleanliness, therefore, whether with adult or
+infant, is the best preventive against this painful affection.
+
+The treatment of excoriation, when occurring in those parts of the body
+usually covered, should consist in first washing the place with warm
+water, and when well dried by a soft towel, to be freely dusted with
+violet powder, repeating the application every two hours: for all that
+is necessary is to remove the exciting cause, and keep the part cool and
+covered. When the abrasion is deep seated, a piece of lint wetted with
+the liquor plumbi (extract of lead), is to be laid on for an hour, and
+on its removal the abrasion dusted with violet powder or common flour;
+no other lotion will be needed, and ointments or grease should never be
+employed.
+
+
+GOITRE.
+
+Bronchocele, or the Derbyshire Neck, as this disease is variously
+called, is a chronic enlargement of the thyroid gland, a small glandular
+body lying in front of the organ of voice in the throat, and which in
+a natural state presents no external features, but when diseased, is
+capable of an almost incredible enlargement. Goitre is distinguished by
+a diffused, soft, elastic swelling, extending either quite across the
+neck, presenting larger prominence on either side than in the centre, or
+the enlargement may be all on one side, according as the whole gland, or
+only one of its lobes is affected. The swelling is entirely devoid of
+pain, and completely detached from the skin, which preserves its natural
+colour and appearance. Goitres usually make their appearance about the
+seventh or eighth year, and at first grow very slowly, but after a time
+develope more rapidly, extending in all directions, and frequently
+hanging over the chest. The disease is seldom dangerous, unless, from the
+size it attains when by pressing on the large blood-vessels of the neck,
+and retarding the return of blood from the head, or by compressing the
+windpipe, it produces dangerous symptoms. Women are more subject to this
+disease than men, though in many countries where it is always endemic,
+both sexes and all ages are found affected with it.
+
+_Treatment._—Of all the remedies that have at various times been employed
+with the hope of curing this unsightly deformity, one only has ever
+produced any permanent benefit, namely, _Iodine_, in one or other of its
+forms. All operations are inadmissible and dangerous; and the cure is to
+be effected solely by a combination of external and internal remedies.
+In the first place, where possible, the patient should be removed from
+the neighbourhood where the disease was produced, the tumour is then
+to be gently excited by the application of three or four leeches, and
+the following ointment rubbed well into all parts of the swelling every
+night, intermitting for a day or two, whenever the skin becomes tender
+from the rubbing.
+
+    Take of
+
+        Powdered Camphor       15  grains.
+        Calomel                 1  scruple.
+        Iodine                 30  grains.
+        Spermaceti Ointment     1  ounce.
+
+    Mix thoroughly, and make an ointment. At the same time a
+    table-spoonful of the following mixture is to be taken three
+    times every day. Take of the hydriodate of potassa one drachm,
+    mint water, six ounces, mix.
+
+This system should be persevered in for several weeks, the patient,
+however, carefully taking the measurement of the throat and tumour before
+commencing either course of treatment; and having accurately recorded the
+number of inches in circumference, test the diminution every week, by
+re-measuring the tumour till its absorption and the restoration of the
+throat to its natural figure.
+
+
+HARE-LIP.
+
+This disease, so called from a fancied resemblance to the appearance of
+that animal, is one of those distressing malformations that are born with
+a child. Hare-lip is more frequently found in the upper than in the under
+lip, and fortunately it is so, for, in the latter case, the child is
+unable to articulate or retain the saliva in the mouth, creating a source
+of ceaseless discomfort and pain. The disease consists of a fissure
+or longitudinal division of one or both lips, having a space between,
+wider at the bottom and narrowing to an apex at the gum, resembling the
+outline of the letter V reversed, Ʌ. This condition is called the simple
+hare-lip, but sometimes the fissure is double, having a pendant piece of
+the lip in the centre of both fissures. The compound hare-lip is that
+condition of deformity where the cleft extends along the bones of the
+palate, over the whole arch of the mouth, while in some cases the bones
+of the palate are entirely wanting—a most distressing malady, as the
+child can never articulate, and only with great difficulty eat or drink,
+as all sustenance passes into the nostrils. Independent of the deformity
+attending this malformation, the infant so afflicted is prevented from
+sucking, and must be reared by hand.
+
+The _treatment_ of this misfortune is very simple and most satisfactory,
+and no mother out of apprehension of her child’s suffering should neglect
+to have the deformity cured; which, when in the simple form of the cleft
+lip, can be effectually done. The operation consists in making the two
+edges of the fissure even, bringing them together by means of two short
+silver needles, and keeping them in that position by silk thread passed
+over their ends like the figure 8, till the process of union has taken
+place, requiring about eight or ten days, when the needles are withdrawn,
+and in a week longer the permanent cure will be effected. The best period
+for performing the operation is between the age of six and twelve months,
+before the child can entertain any alarm at what is to be done, or by
+cries and restlessness materially interfere with the success of the
+operation.
+
+
+INFLAMMATION.
+
+By this term is generally understood that condition of a part in which
+it becomes painful, hotter, redder, and more turgid than in a state of
+health. The more considerable these symptoms become; or when they take
+place in very sensitive parts, they induce that condition of the system
+known as fever, and which, when the primary symptoms occur in certain
+tissues, becomes inflammatory fever. The seat of inflammation lies in
+the capillaries, those minute vessels or tubes that in health perform
+the office of secretion and nutrition, but diseased, become distended
+with red blood, consequently swell and cause the enlargement, the first
+symptom of inflammation; at the same time the increasing quantity of
+blood accumulating in the part, causes the redness and accession of heat;
+while the rigidity, tightness, and weight induced by the collected blood
+pressing on the sentient nervous filaments below, produce the dull, the
+sharp, or hot throbbing pain experienced according to the situation of
+the swelling, and constitute the last and most distressing symptom of
+local inflammation.
+
+All inflammations are either local or general; when local, and
+attacking an organ, the disease is named after the part affected, as
+hepatitis—inflammation of the liver; phrenitis, of the brain; gastritis,
+of the stomach, and so with respect to other organs; but when it is
+general, as already said, it is called inflammatory fever. As there are
+degrees in the rapidity or slowness with which inflammation takes place,
+and also in the time the disease continues, inflammation has been divided
+into the _acute_, the _sub-acute_, and the _chronic_, each form demanding
+a separate and peculiar practice. Nature, that in all forms of disease
+attempts to effect a cure, has in the case of local inflammation provided
+several means, the chief of which are—
+
+1st. Resolution, which is a gradual absorption of the accumulated blood.
+
+2d. By hæmorrhage, or the bursting of the distended part, and the escape
+of the blood.
+
+3d. By suppuration, or the conversion of the effused blood into pus,
+or matter, which, gradually pressing on the skin, causes absorption of
+its texture till an aperture is formed and the contents of the abscess
+escape; and
+
+4th. By gangrene, or mortification, which, when a part has been killed
+by excessive inflammation, forms a line of demarcation, and separates
+the dead from the living part. The symptoms, general and local, of
+inflammation, are materially altered by the structure of the part
+in which the disease takes place; thus, the heat is much less, the
+pain infinitely more acute, and the pulse hard and sharp, when the
+inflammation attacks the _serous_ membrane, or that tissue which lines
+the chest; while in the _mucous_ membrane, or that which lines the mouth
+and stomach, there is less pain, more heat, and a full, round pulse.
+
+The treatment of inflammation is both general and local. By the first
+is understood, bleeding from the arm, tartar emetic, opium, and
+saline purgatives; the latter, leeches, cupping, blisters, baths, and
+fomentations.
+
+
+CHOKING.
+
+When a mass of food, such as a piece of meat, potato, or other substance,
+lodges in the fauces, or the base of the tongue, if in sight, but too far
+for the fingers to reach, it should be immediately grasped with a pair of
+pincers, or, what is better, a pair of curling tongs, and dragged out.
+If neither are at hand, and as time is precious, press down the tongue
+with the fingers, and tickle all the surrounding parts with a feather,
+so as to induce heaving or vomiting, Nature by that action often getting
+rid of its obstruction. If, however, none of these means present a chance
+of relief, use the point of the curling tongs as a probe, and push the
+obstruction into the gullet. However quickly these operations may have
+been carried on, the sufferer may have died before the obstacle has
+been displaced, or become so apparently lifeless as seemingly to render
+all further steps useless; this, however, is not the case, cold water
+must be dashed on the face and chest, ammonia applied to the nostrils,
+and the lungs inflated with air. When the lodgement has been lower down
+and taken place in the gullet proper—a fact that can be ascertained by
+an examination of the mouth, and also by the mute indication of the
+sufferer’s fingers—the impediment to its descent to the stomach proceeds
+from some spasmodic action into which some of the muscular fibres are
+thrown, causing them to grip the body in its descent and retain it in
+that position, while its bulk pressing forward on the windpipe, causes
+the danger to life that results from the accident. Two or three sudden
+or sharp slaps between the shoulders, or water dashed abruptly in the
+face, will often, by producing a sudden gasp, release the spasm and cause
+the descent of the object; if not, a probe, flexible tube, or a quill,
+must be employed, and the substance pushed past the constriction; when,
+however, the bulk is too large to be moved by such simple means, and
+while a messenger is sent for a surgeon to bring the proper instrument,
+endeavours should be made to keep up a partial supply of air in the
+lungs, by means of the bellows.
+
+
+POISONS.
+
+Those substances which, when taken into the body, or applied externally,
+always produce such an effect or disturbance in the animal economy, as
+to induce disease, or a chain of symptoms that if uncorrected would
+eventuate in serious mischief to the health of the body, or even induce
+death. Or, to simplify the explanation: a poison is any agent capable of
+producing a morbid, noxious, or dangerous effect upon anything endowed
+with life. All poisons are _common_ or _relative_: by the first, is
+understood those substances which produce morbid or dangerous symptoms
+on all conditions of animal life, on man as well as on the brute, on
+the fish as well as the fowl. By _relative_ poisons is understood those
+agents which are only poisonous to man, or some particular species of
+animals; thus aloes, which is a useful medicine to man, is poisonous
+to dogs and wolves; and others which are deadly to the horse, form a
+nutritious food to the ox. As an instance of the _common_ poisonous
+agent, affecting all animals in the same manner, may be advanced arsenic
+and corrosive sublimate. Agents or substances are poisonous only in
+regard to their dose, the part of the body they are applied to, and the
+subject on which they are applied.
+
+To illustrate these facts, it is sufficient to say that both arsenic and
+corrosive sublimate are valuable medicines in certain modified doses,
+while in excess, they are deadly; secondly, a poison to the stomach may
+be innocuous to the lungs, or what would be fatal to the integrity of the
+system, applied to one part of the body, is harmless when administered
+to another; thus the carbonic acid gas which we imbibe with exhilarating
+satisfaction with our malt-liquor, soda-water, and champagne, is a
+deadly poison if instead of going down the gullet, it should descend
+the windpipe, and enter the lungs. There are only _four_ ways by which
+a poison can enter the system, and prove injurious or fatal to life;
+of these the most common is by the mouth into the stomach, by the air
+passages into the lungs, by absorption through the skin, either in its
+natural state, or from an abrasion or scratch; and lastly by the bowels,
+from an enema. But whichever way they enter the system, they only re-act
+upon it in _two_ forms of action; that is, that they are either absorbed
+into the blood, and conveyed by the circulation to the part or parts
+affected, or they produce an immediate influence on the nerves of the
+part with which the poison first comes in contact; and by a sympathetic
+action affect the whole nervous system. Poisons may belong to either of
+the three kingdoms, the _animal_, _mineral_, or the _vegetable_, but as
+the symptoms produced are sometimes nearly the same, from whichever class
+or kingdom they may be derived, it has become the custom to arrange the
+several poisons according to the most characteristic effect they produce
+on the animal economy, and to divide them into the IRRITANT POISONS, the
+NARCOTIC POISONS, and the NARCOTIC-ACRID POISONS, thus embracing all
+deleterious substances under one or other of the above classes.
+
+
+IRRITANT POISONS
+
+Are those that excite inflammation in some part, or the whole of the
+alimentary canal.
+
+    Nitric Acid
+    Muriatic Acid
+    Sulphuric Acid
+    Phosphorus
+    Sulphur
+    Chlorine
+    Iodine
+    Hydriodate of Potass
+    Bromine
+    Oxalic Acid
+    The fixed Alkalis
+    Nitre
+    Alkaline and Earthy Chlorides
+    Lime
+    Ammonia and its Salts
+    Alkaline Sulphurets
+    Baryta
+    Euphorbia
+    Castor Oil seeds
+    Croton
+    Bryony
+    Colocynth
+    Elaterium
+    Ranunculus
+    Anemone
+    Clematis
+    Mezereon
+    Cuckoo-Pint
+    Gamboge
+    Savin
+    Cattha
+    Poisonous Fish
+    Compounds of Arsenic
+    Compounds of Mercury
+    Ditto of Antimony
+    Ditto of Tin, Zinc, Silver, Bismuth, and Chrome
+    Compounds of Lead
+    Ditto of Copper
+    Venomous Serpents and Insects
+    Daffodil
+    Jalap
+    Cantharides
+    Decayed Animal Matter
+    Mechanical Irritants.
+
+
+NARCOTIC POISONS
+
+Are those poisons that produce an immediate and continued disorder of the
+nervous system.
+
+    Opium
+    Lactuca
+    Solanum
+    Nitric Oxide Gas
+    Chlorine Gas
+    Ammoniacal Gas
+    Sulphuretted Hydrogen
+    Carbonic Acid
+    Cyanogen
+    Hyoscyamus
+    Hydrocyanic Acid, and all vegetables producing it, as bitter almonds,
+      cherry laurel, peach, and mountain ash, carbonic oxide, and oxygen.
+
+
+NARCOTIC-ACRID POISONS.
+
+The poisons of this class produce a double action, that of a local
+irritation, and a secondary, or after effect on the nervous system.
+
+    Nightshade
+    Hemlock
+    Tobacco
+    Water Hemlock
+    Monkshood
+    Squills
+    Ipecacuanha
+    Meadow Saffron
+    Foxglove
+    Nux Vomica
+    Camphor
+    Cocculus Indicus
+    Upas
+    Secale Cornutum
+    Darnel Grass
+    Alcohol
+    Ether
+    Thom-Apple
+    Fool’s-Parsley
+    Hellebore, Black
+    Hellebore, White
+    Strychnia
+    False Angustura
+    Poisonous Fungi
+    Mouldy Bread
+    Seeds of the Laburnum, and some empyreumatic oils.
+
+Though chemistry has of late years made great progress in the science of
+analysis, vegetable poisons are so soon eliminated from the body, as to
+leave hardly any trace for the chemist’s tests to re-act upon, and the
+mineral poisons may be regarded as almost the only class on which science
+can operate with invariable certainty. The first duty of any one called
+to act in a case of poison, is to administer an antidote, of which there
+are supposed to be two; one, which given immediately, will chemically
+destroy the virulence of the poison—as in the case of a person who has
+swallowed a powerful acid, the exhibition of chalk will destroy the
+potency of the acid, by forming a new and harmless compound—and antidotes
+or drugs in many instances of a problematical effect, which are supposed
+to have the power of neutralizing the effect produced on the system, by
+the agency of the poison, and restoring the disorganised body to a pure
+and pristine health. Of this class of drugs once implicitly believed in,
+science has found few if any to bear the test of a rigid experience. To
+leave theory, and come at once to the practical, the first care of any
+one, when an individual has voluntarily, or by accident taken a poison,
+or any known or suspected deleterious substance, is to procure its
+instant evacuation from the system by _vomiting_. In many cases, either
+the drug itself, or the over-dose of it, excites this remedial step,
+and if so, the attendant should encourage the action of the stomach by
+all the means immediately procurable; or if the vomiting has not set
+in, to excite it at once, either by warm water in frequent draughts,
+or should that not be present, by a draught of mustard and water, or a
+few spoonfuls of common salt dissolved in water; or should neither of
+these be in readiness, and while the water is heating, and medical aid
+or other means is being sought, give copious draughts of cold water, and
+by the feathery part of a quill, tickle the fauces, or with the handle
+of a spoon press down the root of the tongue; when the contents of the
+stomach must be ejected. This process may be repeated; and even without
+further means, the poison may in this way be ejected from the stomach.
+In cases where vegetable, or what are called narcotic, poisons have been
+taken, it is sometimes extremely difficult if not impossible, to produce
+vomiting, though attempted with proper emetics; in all such, in fact in
+all vegetable poisons, the stomach pump becomes imperative, and the most
+valuable of agents, as it not only fills the stomach with water, but
+immediately after relieves it of that, and whatever poisonous matters it
+may hold in suspension or solution. This process of filling the stomach
+with tepid water, and again expelling it, must be continued till all
+apprehension that more poison remains, is removed from the mind of the
+operator. In cases of poisoning by narcotic and vegetable substances, to
+empty the stomach is the first, last, and most important duty, and till
+the chief agent, the stomach pump, can be procured, some of the means
+already advised should be adopted, but where more perfect remedies are at
+hand they should be employed; of such the best emetics for a vegetable
+poison are the minerals, especially the white vitriol or sulphate of
+zinc, twenty or thirty grains of which, dissolved in half a tumbler of
+warm water, will be found to act almost instantly. To rouse the energies
+after the ejection of the poison, electricity should, when possible, be
+applied; stimulants such as ammonia, hot coffee, or camphor administered;
+and when necessary, aspersions of cold water, and the patient constantly
+kept moving. In other cases blisters or hot mustard plasters must be
+applied to the spine, thighs, feet, or stomach; according to the nature
+and potency of the poison. In irritant or corrosive poisons, concurrent
+with the vomiting, which, when not induced by the poison itself, should
+be at once excited, agents to neutralize the virulence of the poison
+must be administered, and again repeated after each vomiting, to be in
+turn ejected, again taken, and again discharged. In all poisonings of
+this class, proceeding from the mineral acids or corrosive compounds,
+when proper emetics are at hand the vegetable, such as the ipecacuanha,
+is the most efficacious, twenty or twenty-five grains of which, dissolved
+in warm water will be found an effective dose; while as a corrective to
+the corroding nature of the poison, draughts of tepid water, in which
+shavings of brown soap have been scraped, must be drunk frequently, or
+half tumblers of water, in which half a tea-spoonful of soda, either the
+common or carbonate, or the same quantity of ordinary potass; frequent
+draughts of milk or mucilage, treacle, honey and water; or should none
+of these articles be at hand, spoonfuls of chalk and water, and in still
+more extreme cases, when no other aid is at hand to relieve the burning
+agony induced by the poison, the plaster from the wall or ceiling should
+be broken down, mixed in water, and given to the patient to neutralize
+the activity of the poison. Such are the general means adopted to eject
+the poison from the system; special poisons, however, require particular
+and special notice.
+
+ARSENIC, in addition to the vomiting, should be treated with the white
+of eggs mixed in water, and administered every ten minutes; or honey,
+treacle, sugar and water, or milk.
+
+OXALIC ACID.—New milk must be given in frequent draughts after each fit
+of vomiting, or chalk and water.
+
+CORROSIVE SUBLIMATE AND VERDIGRIS are treated nearly in the same manner
+as arsenic; the chief antidotes being white of eggs, milk, and sugar and
+water; though for verdigris, iron filings dissolved in vinegar, and mixed
+with mucilage, are generally preferred for this rarely employed poison.
+
+NITRATE OF SILVER, OR LUNAR CAUSTIC.—The best antidote, concurrent
+with the emetic, is common table-salt, dissolved in water, and taken
+frequently. A tea-spoonful of salt in a wine-glass of water is to be
+given every half hour.
+
+SULPHURIC, MURIATIC, OR NITRIC ACID, or what is called the MINERAL ACIDS,
+require, like oxalic acid, milk, but especially, magnesia, chalk, and
+soap or mucilage, but primarily magnesia.
+
+HYDROCYANIC ACID, OR PRUSSIC ACID.—Where this drug is not immediately
+fatal, and has only been taken in moderate quantity, the only antidotes
+are powerful stimulants of brandy, ammonia, and ether; and as emetics are
+valueless in this poison, sudden effusions of cold water must be adopted
+with stimulants to the stomach.
+
+In all cases of poisoning by vegetable matter, whether acrid or narcotic,
+the first duty is to encourage the sickness, if set in, by warm water,
+and where the power of the stomach has been paralysed by an excessive
+dose, instantly to promote vomiting by a full dose of sulphate of zinc
+or white vitriol, in a dose varying from 20 to 30 grains, or else 10
+or 15 grains of sulphate of copper or blue stone; but neither antimony
+nor ipecacuanha. When the stomach has been well evacuated, strong
+infusions of coffee, or draughts of vinegar and water are to be given
+occasionally. In all cases of corrosive or acrid poisons, when the lower
+bowels are affected, it becomes necessary to employ enemas of a soothing
+and corrective nature. All that the non-professional person can do in
+any case of poisoning, till the arrival of medical advice, is to empty
+the stomach of the hurtful matter by the quickest and readiest aids; and
+when emetics are not at hand, such natural and domestic means are to be
+resorted to as can be the easiest obtained; warm water, mustard, salt,
+tickling the gullet with a feather, or pressing down the tongue with a
+spoon, as already advised. It should be borne in mind, that for mineral
+poisons _vegetable_ emetics are to be used, and for vegetable poisons
+_mineral_ emetics: that in cases of poisoning from the mineral acids,
+it is useless to give emetics, and dangerous to administer water alone;
+in such cases, such articles are to be given as will counteract the
+corrosive virulence of the acid, and convert it into an inert compound,
+such as magnesia, soda, chalk, soap, or in extremity of means, the
+plaster from the walls: that where prussic acid has been taken, emetics
+are equally valueless; the prostrated powers are to be raised by powerful
+stimulants, and the means already indicated. For the poisons that are
+applied externally, and prove hurtful by absorption, such as the bite or
+sting of venomous reptiles, the first duty of an assistant is to tie a
+garter, tape, or some ligature tightly round the limb, a few inches above
+the wound, next to wash it immediately with warm water, and then, if
+there are no cracks in the lips or gums, fearlessly to apply the mouth to
+the bitten part, and slowly and steadily suck it; washing the mouth with
+cold water every time there is a rest, and the contents are spit out.
+When cupping glasses are at hand, they should be applied instead of the
+mouth; in either case, the part, after being sucked or cupped, is to be
+well rubbed over with lunar caustic, a warm poultice laid upon the place,
+the limb kept at rest, and, a few hours after the bandage or ligature
+removed. For the poisonous sting of gnats, bees, wasps, and other
+insects, a piece of lint, wetted in the pure extract of lead, is all that
+is necessary to cure one or the other. For the sickness, lassitude, and
+fainting, that often follow the sting of reptiles, it is requisite to
+administer ether, brandy, and ammonia, and sometimes opium.
+
+
+
+
+MEDICAL AND HOUSEHOLD RECEIPTS.
+
+Those receipts with initials and recommendations attached to them have
+been tried, and are recommended by intelligent Correspondents. It must
+not be supposed, however, that where such a signature or recommendation
+is absent, the receipt cannot be relied upon. They are all of the first
+class.
+
+
+The following recipes for various aperient medicines have been drawn up
+at our request, by a Medical Gentleman, in consequence of the expression
+of a want felt by heads of families of simple and safe laxatives, without
+the cost of an application to an apothecary, or the risk attendant upon
+taking quack medicines:—
+
+SPRING APERIENTS.—For children, nothing is better than:—1. Brimstone and
+treacle; to each tea-cupful of this, when mixed, add a tea-spoonful of
+cream of tartar. As this sometimes produces sickness, the following may
+be used:—2. Take of tartrate of soda one drachm and a half, powdered
+jalap and powdered rhubarb each fifteen grains, ginger two grains. Mix.
+Dose for a child above five years, one _small_ tea-spoonful; above ten
+years, a _large_ tea-spoonful; above fifteen, half the whole, or two
+tea-spoonfuls; and for a person above twenty, three tea-spoonfuls, or the
+whole, as may be required by the habit of the person. This medicine may
+be dissolved in warm water, common or mint tea. This powder can be kept
+for use in a wide-mouthed bottle, and be in readiness for any emergency.
+The druggist may be directed to treble or quadruple the quantities as
+convenient.
+
+TONIC APERIENT.—3. Take of Epsom salts one ounce, diluted sulphuric acid
+one drachm, infusion of quassia chips half an _imperial_ pint, compound
+tincture of rhubarb two drachms. Half a wine-glassful for a dose twice a
+day.
+
+APERIENT PILLS.—To some adults all liquid medicines produce such
+nausea that pills are the only form in which laxative medicines can be
+exhibited; the following is a useful formula:—4. Take of compound rhubarb
+pill a drachm and one scruple, of powdered ipecacuanha six grains, and of
+extract of hyoscyamus one scruple. Mix and beat into a mass, and divide
+into twenty-four pills. Take one, or two, or if of a very costive habit,
+_three_ at bed-time.—5. For persons requiring a more powerful purge, the
+same formula, with ten grains of compound extract of colocynth, will form
+a good purgative pill. The mass receiving this addition, must be divided
+into thirty, instead of twenty-four pills.
+
+BLACK DRAUGHT.—6. The common aperient medicine known as black draught is
+made in the following manner:—Take of senna leaves six drachms, bruised
+ginger half a drachm, sliced liquorice root four drachms, boiling water
+half an imperial pint. Keep this standing on the hob, or near the fire,
+for three hours, then strain, and after allowing it to grow cool, add of
+sal volatile one drachm and a half, of tincture of senna, and of tincture
+of cardamoms, each half an ounce. (This mixture will keep a long time in
+a cool place.) Dose: a wine-glassful for an adult; two table-spoonfuls
+for young persons above fifteen years of age. It is not a suitable
+medicine for children.
+
+INFANTS’ APERIENT.—7. Take of rhubarb five grains, magnesia three grains,
+white sugar a scruple, manna five grains; mix. Dose, varying from a piece
+_half_ the size of a sweet pea to a piece the size of an ordinary pea.—8.
+A useful laxative for children is composed of calomel two grains, and
+sugar a scruple, made into five powders; half of one of these for a child
+from birth to one year and a half, and a whole one from that age to five
+years.
+
+CHOLERA AND BOWEL COMPLAINTS.—Some years ago I received from the late Dr.
+Beddome, of Tooley Street (the original inventor of Beddome’s Powders), a
+recipe for bowel complaints, which I have found so uniformly successful
+in relieving those disorders, and perhaps warding off cholera, that
+I enclose it for the benefit of your numerous readers.—ROBERT BROWN,
+Cheapside.—Rhubarb powder, half a drachm; calcined magnesia, one drachm;
+paregoric elixir, one ounce; peppermint water, half a pint. Mix and shake
+up, and take two table-spoonfuls every three hours till relieved.—The
+following is a better prescription for the same purpose:—Take of chalk
+mixture, eight ounces; aromatic confection, one drachm; compound tincture
+of camphor, three drachms; oil of carraway, three or four drops. Mix.
+Take two table-spoonfuls every three hours, or oftener, if the pain and
+purging are urgent. A tea-spoonful is a dose for young children, and one
+table-spoonful for those of ten or twelve years of age.
+
+RELIEF FOR ASTHMA.—The following mixture is recommended as a relief for
+the asthmatic:—Two ounces of the best honey, and one ounce of castor oil
+mixed. A tea-spoonful to be taken night and morning.—I have tried the
+foregoing with the best effect.—J. D.
+
+FOR A COUGH.—Quarter of a pound of linseed; quarter of a pound of
+raisins; two ounces of stick liquorice; two quarts of soft water, to be
+boiled until reduced to half the quantity. When strained, add a quarter
+of a pound of brown candy, pounded; one table-spoonful of good old rum,
+one table-spoonful of lemon-juice or vinegar. A cupful to be taken on
+going to bed, and more frequently if required. To be warmed.—Used for
+years, and approved.—A. C. B.
+
+FOR COLDS AND COUGHS.—Take spermaceti powder, half an ounce; powdered gum
+arabic, half an ounce; elixir paregoric, three drachms; clarified honey,
+a table-spoonful; mix and make an electuary; of which a tea-spoonful is
+to be dissolved in the mouth, and swallowed slowly whenever the cough is
+troublesome, or the hoarseness great.—B. B.
+
+FOR HOOPING-COUGH.—Dissolve a scruple of salt of tartar in a quarter-pint
+of water; add to it ten grains of cochineal; sweeten it with sugar. Give
+to an infant the fourth part of a table-spoonful four times a day; two
+years old, half a spoonful; from four years, a table-spoonful.—E. J.
+D.—[This has been a very successful mixture.]
+
+TO MAKE TOFFEE FOR HOOPING-COUGH.—Take one pound of treacle; half a pound
+of moist sugar; a piece of butter, the size of a walnut; a tea-spoonful
+of ginger or lemon-peel, or oil of peppermint; and half a tea-spoonful of
+jalap. Boil them together till it will set firm in a basin of cold water.
+It requires stirring while boiling, and takes a long time to boil.—J. G.
+B.
+
+AN EXCELLENT AND CHEAP COUGH MIXTURE.—Paregoric elixir one pennyworth,
+and six drops of laudanum. Mix a little treacle with three or four ounces
+of vinegar, and put it on the fire till nearly boiling; then add it to
+the other ingredients. Put it in a bottle, shake it, and it will be ready
+for use. When the cough is troublesome, take a spoonful.
+
+HOARSENESS.—A piece of flannel, dipped in brandy, and applied to the
+chest, and covered with a dry flannel, is to be worn all night.—Four
+or six small onions, boiled, and put on buttered toast, and eaten for
+supper, are likewise good for colds on the chest.
+
+TO CURE HICCOUGH OR HICCUP.—This spasm is caused by flatulency,
+indigestion, and acidity. It may be relieved generally by a sudden fright
+or surprise, or any sudden application of cold, also by swallowing two or
+three mouthfuls of cold water, by eating a small piece of ice, taking a
+pinch of snuff, or anything that excites coughing.
+
+FOR SHORTNESS OF BREATH, OR DIFFICULT BREATHING.—Vitriolated spirits
+of ether, one ounce, camphor twelve grains. Make a solution, of which
+take a tea-spoonful during the paroxysm. This is usually found to afford
+instantaneous relief in difficulty of breathing, depending on internal
+diseases, and other causes, where the patient, from a very quick and
+laborious breathing, is obliged to be in an erect posture.
+
+CONSUMPTION.—Watercresses, eaten plentifully at every meal, are excellent
+for this complaint. They should also be pounded in a mortar, and the
+juice thus obtained be drunk by the patient. This simple remedy has
+completely cured some, and relieved many sufferers from consumption.
+For the relaxed bowels common in this disease, the following is
+excellent:—Take fine flour, and tie it up tight in a cloth, and boil it
+for a day (the longer the better). Let the patient take as much of the
+dry flour in the inside as will lie on a sixpence, daily, or oftener, if
+requisite.
+
+COLD, OR INFLAMMATION OF THE EYES.—The white of an egg mixed with a
+few bread crumbs (to give it substance), and put into a muslin bag,
+and applied as a poultice to the eye, will afford great relief in a
+few minutes, or generally a cure in a day or two. The poultice is best
+applied at night, or when lying down; when removed, the eye should be
+well bathed with warm water, using a bit of muslin, NOT a sponge.
+
+EXCELLENT MEDICINE FOR INDIGESTION.—Carbonate of magnesia, one ounce;
+carbonate of soda, one ounce; powdered ginger, one drachm; best Turkey
+rhubarb, half a drachm. Well mix in a mortar, and to be kept in a bottle
+with a glass stopper. The dose for an adult is half a tea-spoonful.
+
+EXCELLENT MEDICINE FOR RHEUMATISM.—Powdered gum guaiacum, eight grains;
+flour of sulphur, two drachms; powdered rhubarb, fifteen grains; cream
+of tartar, one drachm; powdered ginger, thirty grains; powdered nutmeg,
+eight grains. To be made into an electuary, with two ounces of clarified
+honey; a tea-spoonful to be taken night and morning.
+
+QUININE DRAUGHT.—The following draught, as ordered by Dr. Copland, was of
+the greatest service in a case of _dyspepsia_, accompanied by derangement
+of the liver:—Sulphate of quinine, two grains; diluted sulphuric acid,
+two drops; spirit of nutmegs, one drachm; distilled water, ten drachms.
+Mix. To be taken daily at mid-day.
+
+SEDATIVE OINTMENT.—The violent local irritation which often follows
+the application of blisters to the surface of children, is a serious
+objection to their use, and requires that particular care be taken to
+lessen the liability of sloughing, &c. Should, however, the ulcer be very
+irritable, the following ointment thickly spread on lint will be found
+serviceable:—Lime water, oil of almonds, of each half an ounce; mix well
+together, then add prepared lard, one ounce.
+
+TO PREVENT GALLING IN PERSONS CONFINED TO THEIR BEDS.—(Most
+valuable.)—The white of an egg, beaten to a strong froth, then drop in
+gradually, whilst you are beating, two tea-spoonfuls of spirits of wine,
+put it into a bottle, and apply occasionally with a feather.
+
+A CURE FOR BLISTERED FEET.—Rub the feet, at going to bed, with spirits
+mixed with tallow, dropped from a lighted candle into the palm of the
+hand. On the following morning no blisters will exist.
+
+DRAUGHT FOR PALPITATION OF THE HEART, WITH GREAT NERVOUS
+IRRITABILITY.—Tincture of foxglove, ten drops; camphor mixture, one
+ounce; tincture of columba, one drachm. This draught may be taken twice a
+day.
+
+FOR HEARTBURN.—Carbonate of magnesia, ten grains; carbonate of soda,
+five grains; ginger in powder, five grains; liquorice in powder, fifteen
+grains. Take as a powder two or three times during the day.
+
+FOR INFLAMMATION OF THE EYES.—Brandy, one tea-spoonful; white-wine
+vinegar, one tea-spoonful; soft water, nine tea-spoonfuls. Mix—and to be
+used frequently.
+
+USEFUL MIXTURE FOR DIARRHŒA IN INFANTS.—Carbonate of magnesia, half a
+drachm; rhubarb, in powder, twenty grains; dill water, three ounces;
+aromatic spirit of ammonia, thirty drops; sugar a tea-spoonful. Mix. Two
+tea-spoonfuls may be given two or three times a day.
+
+MIXTURE FOR CHILDREN TEETHING WHEN THE BOWELS ARE DISORDERED.—Chalk
+mixture, fifteen drachms; tincture of cinnamon, one drachm. Mix
+together. Two tea-spoonfuls to be given three or four times a day as
+required.
+
+ELECTUARY FOR SCORBUTIC ERUPTIONS.—Peruvian bark, powdered, half an
+ounce; aromatic confection, half an ounce; syrup of oranges, a sufficient
+quantity to mix the bark and confection; and take a piece the size of a
+nutmeg, three times a day, in a glass of seidlitz or soda-water.
+
+DRAUGHT FOR HYSTERIC PATIENTS.—Camphor mixture, one ounce; fœtid spirit
+of ammonia, two drachms.
+
+FEVER DRAUGHT.—Almond mixture, one ounce; carbonate of potass, twenty
+grains; syrup of poppies, one drachm. Pour into this a table-spoonful of
+lemon-juice, and drink while effervescing.
+
+APERIENT ELECTUARY.—A very useful family medicine, particularly good for
+those who are troubled with asthma or rheumatism. One ounce of senna
+powder; half an ounce of flour of sulphur; two drachms of powdered
+ginger; half a drachm of saffron powder; four ounces of honey. The size
+of a nutmeg to be taken night and morning.
+
+APERIENT FOR CHILDREN.—Gingerbread, made with oatmeal instead of flour,
+is a very useful aperient for children.—J. D.—[Good.]
+
+DEAFNESS FROM DEFICIENT SECRETION OF WAX.—Take oil of turpentine, half a
+drachm; olive oil, two drachms. Mix. Two drops to be introduced into the
+ear at bed-time.
+
+REMEDY FOR DEAFNESS.—Oil of almonds, half a pound; garlic, bruised,
+one ounce; alkanet root, a quarter of an ounce; infuse and strain. In
+deafness, a little to be poured into the ear.
+
+ZINC OINTMENT is made by rubbing well together one ounce of oxide
+of zinc, and six ounces of hog’s lard. This ointment is useful for
+chilblains; it is also commonly used for dressing the sores remaining
+after scalds and burns, to absorb the great discharge which generally
+follows; and it is a very good application to cracked skin, from which a
+watery fluid oozes and irritates the neighbouring skin.
+
+FOR THE CURE OF CHILBLAINS.—Put the hands and feet once a week into hot
+water, in which two or three handfuls of common salt have been thrown;
+this is a certain cure.—Z.
+
+METHOD OF PREVENTING COLD FEET AT BED-TIME.—Draw off your stockings just
+before undressing, and rub your ankles and feet well with your hand, as
+hard as you can bear the pressure, for five or ten minutes, and you will
+never have to complain of cold feet in bed. It is hardly conceivable
+what a pleasurable glow this diffuses. Frequent washing of the feet,
+and rubbing them thoroughly dry with a linen cloth or flannel, is very
+useful.—J. R., _Warwick_.
+
+CURE OF CORNS.—Place the feet for half an hour, two or three nights
+successively, in a pretty strong solution of common soda. The alkali
+dissolves the indurated cuticle, and the corn falls out spontaneously,
+leaving a small excavation, which soon fills up.—E. J.—[Certain.]
+
+ANOTHER.—Soak some young ivy leaves in vinegar for a few hours; then
+tie one of the leaves on the corn with a piece of thread. It should be
+changed each night and morning, and in a few days the corn can be taken
+out without any pain. Six friends have tried this with great success.
+After the corn has been taken out, the leaves should be continued for a
+day or two, in order to remove any little hardness that may remain.
+
+ANOTHER.—Cut a piece of the soap cerate plaster, spread on calico, of the
+size required, and apply to the corn.—One application has cured mine.—E.
+C., _Bridlington Quay_.
+
+TO REMOVE CORNS.—Get four ounces of white diachylon plaster, four ounces
+of shoemaker’s wax, and sixty drops of muriatic acid or spirits of salt.
+Boil them for a few minutes in an earthen pipkin, and when cold, roll the
+mass between the hands and apply a little on a piece of white leather.
+
+A CERTAIN CURE FOR SOFT CORNS.—Dip a piece of soft linen rag in
+turpentine, and wrap it round the toe on which the soft corn is, night
+and morning; in a few days the corn will disappear; but the relief is
+instantaneous. I have tried this with the greatest success.—S. H., _Hull_.
+
+SORE THROAT.—I have been subject to sore throat, and have invariably
+found the following preparation (simple and cheap) highly efficacious
+when used in the early stage: Pour a pint of _boiling_ water upon
+twenty-five or thirty leaves of common sage; let the infusion stand for
+half an hour. Add vinegar sufficient to make it moderately acid, and
+honey according to the taste. This combination of the astringent and
+the emollient principle seldom fails to produce the desired effect.
+The infusion must be used as a gargle several times a day. It has this
+advantage over many gargles—it is pleasant to the taste, and may be
+swallowed occasionally, not only without danger, but with advantage.—G. M.
+
+EAR-ACHE.—Sometimes ear-ache is connected with chronic ulceration in the
+external and internal part of the ear, when injections of warm water and
+soap are advisable. In this case, there is sometimes a constant fœtid
+discharge, for which the following mixture has been recommended by Dr.
+Hugh Smith:—Take of ox-gall, three drachms; balsam of Peru, one drachm.
+Mix. A drop or two to be put into the ear with a little cotton.
+
+CURE FOR TOOTH-ACHE (OUTWARD APPLICATION), CHILBLAINS, ETC.—Take of
+solution of ammonia, two drachms; camphorated spirit, six drachms;
+essence of bergamot, ten drops, and mix.—I have tried it, and found it
+very efficacious.—E. C., _Bridlington Quay_.
+
+TOOTH-ACHE.—Dr. Blake recommends two drachms of alum, to be dissolved in
+seven drachms of sweet spirits of nitre; a piece of lint or a small piece
+of sponge to be dipped in the solution and applied to the tooth.
+
+A VALUABLE RECEIPT FOR THE TIC-DOULOUREUX.—I was dreadfully afflicted
+with it, and the receipt has cured me and many others; it is simple, as
+follows:—Take half a pint of rose-water, add two tea-spoonfuls of white
+vinegar, to form a lotion. Apply it to the part affected three or four
+times a day. It requires fresh linen and lotion each application; this
+will, in two or three days, gradually take the pain away. The above
+receipt I feel desirous of being made known to the public, as I have
+before mentioned the relief I have experienced, and others, whose names I
+could give.—J. T.
+
+TO CURE WARTS.—Take a cake of dry pipe-clay, and scrape a little from
+it, then rub the wart or warts well with it four or six times a day till
+they disappear. I had one on my forehead above twelve months, which
+pained me very much in putting on or taking off my hat. I tried the above
+receipt, by rubbing it well about four times a day; and in the course of
+a fortnight it was gone, leaving only a mark behind. I can feel nothing
+of it now, even by rubbing it with my finger.—A. M.
+
+TO ERADICATE WARTS.—Dissolve as much common washing soda as the water
+will take up; repeatedly wash with this for a minute or two, and let the
+warts dry without wiping.
+
+A CERTAIN CURE FOR WARTS.—Take the inner rind of a lemon, steep it
+twenty-four hours in vinegar, and apply it to the wart. The lemon must
+not remain on the part above three hours, and must then be applied fresh
+every day.—F. E. W.—[This is only another mode of applying acetic acid.
+The application with a camel-hair brush is the best method.]
+
+ANOTHER METHOD.—Get a little bullock’s gall, keep it in a bottle, and rub
+a little on the wart two or three times a day.
+
+REMEDY FOR RHEUMATISM, LUMBAGO, SPRAINS, BRUISES, CHILBLAINS (BEFORE THEY
+ARE BROKEN), AND BITES OF INSECTS.—One raw egg well beaten, half a pint
+of vinegar, one ounce of spirits of turpentine, a quarter of an ounce of
+spirits of wine, a quarter of an ounce of camphor. These ingredients to
+be beaten well together, then put in a bottle and shaken for ten minutes,
+after which, to be corked down tightly to exclude the air. In half an
+hour it is fit for use. Directions:—To be well rubbed in, two, three,
+or four times a day. For rheumatism in the head, to be rubbed at the
+back of the neck and behind the ears. This liniment can be made at home
+for 9d.; if not made at home, the chemist should be told to follow the
+prescription exactly.—J. H. D.
+
+A CERTAIN REMEDY FOR SPASMS.—Take three-pennyworth of balsam of sulphur,
+and three-pennyworth of oil of aniseed; put these together, and let them
+stand in a warm place for twenty-four hours, and at the same time take
+two-pennyworth of spirits of wine, and two-pennyworth of spirits of
+turpentine, put these together, and let them stand as the above; then,
+after twenty-four hours, mix the whole well together. Take seven or eight
+drops on a piece of loaf sugar when the pain is troublesome, and it
+will give instant relief. Observe, a little tea or coffee may be taken
+afterwards, to rinse the mouth.—W. W.
+
+SIMPLE REMEDY FOR A PAIN IN THE SIDE.—At bed-time take a fresh
+cabbage-leaf, hold it near the fire till quite warm, and then apply it to
+the part affected, binding it tight with a cloth round the body; let it
+remain for twelve hours or more, when it will generally be found to have
+removed the pain. If not entirely removed, it will be well to repeat the
+application of a fresh leaf, allowing it to remain on the same time as
+the first. This will very seldom fail.—I have forwarded the above three
+very simple, yet, at the same time, efficacious prescriptions, with the
+intention that they may be of service to some of the numerous readers of
+your volume, as well as in the district in which I reside.—A. L.
+
+FOR SPRAINS AND BRUISES.—Especially where the parts are discoloured with
+blood underneath the skin, and for rheumatic swelling of the joints:
+Vinegar, one pint; distilled water, half a pint; rectified spirits, one
+and a half pint; camphor, two ounces. Mix the vinegar and water, dissolve
+the camphor in the spirits of wine, and then put them all together.
+For sprains, bruises, and other injuries, when the skin is not broken:
+Carbonate of ammonia, two ounces; vinegar, two pints; proof spirit, three
+pints. Mix the ammonia with the vinegar; when the effervescence ceases,
+add the spirit. In inflammation of the joints of some standing, this is
+mixed with linseed meal, and applied as a poultice, twice a day.
+
+PRIMROSE OINTMENT FOR BURNS AND ULCERS.—Bruise one pound of the leaves
+of this well-known plant in a mortar, along with half a pound of the
+flowers; simmer these in an equal quantity of hog’s lard, without salt,
+until the primroses become crisp; after which, the ointment, whilst
+fluid, must be strained through a coarse sieve. This is an excellent
+application for obstinate ulcers or burns.
+
+AN EXCELLENT REMEDY FOR SPRAINS.—Put the white of an egg into a saucer,
+keep stirring it with a piece of alum about the size of a walnut until it
+becomes a thick jelly; apply a portion of it on a piece of lint or tow
+large enough to cover the sprain, changing it for a fresh one as often as
+it feels warm or dry: the limb is to be kept in a horizontal position by
+placing it on a chair.—B. B.
+
+RESIN OINTMENT, OR YELLOW BASILICON, is composed of two ounces of yellow
+wax, five ounces of white resin, and seven ounces of hog’s lard; these
+must be slowly melted together, and stirred constantly with a stick, till
+completely mixed. This ointment is sometimes used in treating scalds
+and burns; also for dressing blisters, when it is wished to keep up a
+discharge from them for a few days. This is a stimulating ointment.
+
+LIME LINIMENT FOR BURNS, SCALDS, ETC.—Linseed or common olive oil, and
+lime water equal parts; to be shaken up together every time of use, for
+scrofula and syphilitic sores, and still more for burns and scalds.
+
+TO PREVENT THE SKIN FROM DISCOLOURING AFTER A BLOW OR A FALL.—Take a
+little dry starch or arrow-root, and merely moisten it with cold water,
+and lay it on the injured part; this must be done immediately, so as to
+prevent the action of the air upon the skin; however, it may be applied
+some hours afterwards with effect. I learnt this when resident in France;
+it may already be known here, but I have met with none amongst my own
+acquaintances who seem to have heard of it. Raw meat is not always at
+hand, and some children have an insurmountable repugnance to let it be
+applied. I always make use of the above when my children meet with
+an accident, and find that it keeps down swelling, and cleanses, and
+facilitates the healing of scratches, when they happen to fall on the
+gravel in the garden.—J. M. A. M.
+
+PAINS AFTER EXERTION.—It is not generally known to pedestrians that the
+pains in the knees and legs, which usually follow after a long excursion,
+and which continue with some persons for two or three days after, may be
+prevented or considerably lessened, by bathing the parts affected in cold
+spring water, immediately before going to bed. Care should be taken, if
+the feet be dipped in the water, afterwards to dry them thoroughly with a
+rough towel; and persons of weak constitution, or liable to cramp, _ought
+not to dip their feet at all_. Those who reside at the sea-side, if of
+sound strong constitutions, will find great relief in the summer months,
+by bathing in the sea, but this practice ought not to be adopted without
+great caution. In my own case, and that of two of my brothers, it has
+proved invaluable for restoring vigour and energy to the system, after a
+long and tiring walk.—F. J. L., _Margate_.
+
+TO HEAL BURNS.—Steep the bark of sumach-root, and boil it away until
+it is very strong; then add hog’s lard, and boil it until the water
+has all evaporated. A little of this applied to a burn will check the
+inflammation instantly. It has been known to cure dangerous scalds when
+physicians’ remedies have failed.—S.
+
+CERTAIN CURE FOR CRAMP IN THE LEGS.—Stretch out the heel of the leg as
+far as possible, at the same time drawing up the toes as far as possible.
+This will often stop a fit of the cramp after it has commenced. I have
+never known this fail.—E. J.
+
+CALAMINE OINTMENT, OR TURNER’S CERATE, consists of half a pound of yellow
+wax, and a pint of olive oil, which are to be melted together; this being
+done, half a pound of calamine powder is to be sifted in, and stirred
+till the whole be completely mixed. This is an excellent ointment for
+stimulating sluggish wounds or sores.
+
+BLEEDING AT THE NOSE.—To stop this malady, which is sometimes alarming,
+it is recommended by Dr. Negrier (who has extensively tried it) simply to
+_elevate the patient’s arm_. The explanation is based upon physiological
+grounds: the greater force required to propel the blood through the
+vessels of the arm when elevated, causes the pressure upon the vessels of
+the head to be diminished by the increased action which takes place in
+the course of the brachial arteries (the arteries of the arms). If the
+theory be sound, _both_ arms should be elevated.
+
+HYDROPHOBIA.—No kennel should be without this medicine:—Six ounces
+filings of pewter, six ounces rue, four ounces garlic, four ounces
+mithridate or Venice treacle. Cut the rue and garlic small; mix them with
+three quarts of strong beer, or white wine, in an earthen vessel that can
+be stopped close; put it into a pot of water with hay tied about it, to
+prevent it from being broken against the sides of the pot when the water
+is boiling; let it simmer over a slow fire three or four hours, then
+squeeze the liquor from the herbs, bottle it for use, and seal the cork.
+How to apply it:—For a dog, one table-spoonful the first day, two the
+second, three the third, four the fourth, and five the fifth; continue to
+give five for four mornings more; nine mornings in all. The same quantity
+to man or woman, making allowances for robust or less vigorous frames. To
+a child, half the quantity.
+
+POISON.—When you have reason to suppose that you have accidentally
+swallowed a poisonous substance, and proper medical advice is not
+at hand, take an emetic. This may be done almost instantaneously by
+swallowing a cupful of warm water mixed with a tea-spoonful of mustard.
+If you have not dry mustard in the house, you are almost sure to have
+a mustard-pot, and a quantity from that put into the water will very
+quickly empty the stomach. As mustard may thus prove of so much use, it
+should never be wanting in any house; but even should there be no mustard
+at hand, warm water by itself forms a tolerably efficacious emetic.
+
+A HINT TO INVALIDS.—It may not be generally known to persons in delicate
+health that new milk put into a vessel, and let stand until it becomes
+of a pleasant sourish taste, is much more wholesome and nutritious than
+sweet milk; it is more cooling and strengthening, and agrees with many
+stomachs with which new milk will not.—H. C.
+
+A FUMIGATION FOR INFECTED AIR.—Take muriatic acid, and nitrous acid, of
+each half an ounce; put them into a quart bottle; add of manganese an
+ounce and a half; carry this about the room for a few minutes; a powerful
+smell will then be perceived, which will be sufficient; then let the
+bottle be closely stopped till the air begins to be offensive, when the
+same method must be repeated. This will last for months.
+
+TO PREVENT INFECTION FROM TYPHUS FEVER.—Six drachms of powdered
+saltpetre, six ounces oil of vitriol; mix them in a tea-cup by adding one
+drachm of the oil at a time. The cup to be placed during the preparation
+on the hearth, and to be stirred with a tobacco-pipe. The cup to be
+placed in different parts of the room.—F. E. W.
+
+TO REMOVE THE SMELL OF HOUSE SEWAGE.—Mix gypsum (sulphate of lime), with
+the sewage, which is called “deodorising,” and it will partially answer
+the purpose; but peat charcoal will be found a more effective addition.
+
+TO CURE THE STING OF A WASP.—Apply oil of tartar, or solution of potash,
+to the part affected, and it will give you instant ease.—F. E. W.
+
+FLY WATER.—The following preparation, without endangering the lives of
+children, or other incautious persons, is not less fatal to flies than a
+solution of arsenic. Dissolve two drachms of the extract of quassia in
+half a pint of boiling water, add a little sugar or syrup, and put the
+mixture in plates.—F. E. W.
+
+TO AVOID INJURY FROM BEES.—A wasp or bee swallowed may be killed before
+it can do harm, by taking a tea-spoonful of common salt dissolved in
+water. It kills the insect and cures the sting. Salt, at all times, is
+the best cure for external stings; sweet oil, pounded mallows, or onions,
+or powdered chalk made into a paste with water, are also efficacious.
+
+EFFECTUAL METHOD OF CURING THE STINGS OF BEES AND WASPS.—The sting of
+a bee is generally more virulent than that of a wasp, and with some
+people attended with very violent effects. The sting of a bee is barbed
+at the end, and, consequently, always left in the wound: that of a wasp
+is pointed only, so that they can sting more than once, which a bee
+cannot do. When any person is stung by a bee, let the sting, in the
+first place, be instantly pulled out; for the longer it remains in the
+wound, the deeper it will pierce, owing to its peculiar form, and emit
+more of the poison. The sting is hollow, and the poison flows through
+it, which is the sole cause of the pain and inflammation. The pulling
+out of the sting should be done carefully, and with a steady hand; for
+if any part of it breaks in, all remedies then, in a great measure,
+will be ineffectual. When the sting is extracted, suck the wounded
+part, if possible, and very little inflammation, if any, will ensue.
+If hartshorn drops are immediately afterwards rubbed on the part, the
+cure will be more complete. All notions of the efficacy of sweet oil,
+bruised parsley, burnt tobacco, &c., appear, on various trials, to be
+totally groundless. On some people, the sting of bees and wasps has no
+effect, it is therefore of little consequence what remedy they apply to
+the wound. However, the effect of stings greatly depends on the habit
+of body a person is of; at one time a sting takes little or no effect,
+though no remedy is used, which at another time will be very virulent on
+the same person. I have had occasion to test this remedy several times,
+and I can safely avouch its efficacy. The exposure to which persons are
+subjected during the hot summer months, will no doubt render the advice
+very useful, its very simplicity making it more acceptable.—W. F. C.,
+_Islington_.
+
+DISINFECTING LIQUID.—In a wine-bottle of cold water, dissolve two ounces
+acetate of lead (sugar of lead); and then add two (fluid) ounces of
+strong nitric acid (aqua-fortis). Shake the mixture, and it will be ready
+for use.—A very small quantity of the liquid, in its strongest form,
+should be used for cleansing all kinds of chamber utensils.—For removing
+offensive odours, clean cloths thoroughly moistened with the liquid,
+diluted with eight or ten parts of water, should be suspended at various
+parts of the room.—In this case the offensive and deleterious gases are
+neutralized by chemical action. Fumigation in the usual way is only the
+substitution of one odour for another. In using the above, or any other
+disinfectant, let it never be forgotten that _fresh air_—and plenty of
+it—is cheaper and more effective than any other material.—O. N.
+
+
+TOILETTE RECEIPTS.
+
+HAIR DYE, No. 1.—I have operated upon my own cranium for at least a dozen
+years, and though I have heard it affirmed that dyeing the hair will
+produce insanity, I am happy to think I am, as yet, perfectly sane, and
+under no fear of becoming insane; at all events, I am wiser than I once
+was, when I paid five shillings for what I myself can now make for less
+than twopence!—but to the question:—I procure lime, which I speedily
+reduce to powder by throwing a little water upon it; then mix this with
+litharge (three-quarters lime and a quarter litharge), which I sift
+through a fine hair sieve; and then I have what is sold at a high price
+under the name of “Unique Powder,” and the most effectual hair dye that
+has yet been discovered. But the application of it is not very agreeable,
+though simple enough:—Put a quantity of it in a saucer, pour boiling
+water upon it, and mix it up with a knife like thick mustard; divide the
+hair into thin layers with a comb, and plaster the mixture thickly into
+the layers to the roots, and all over the hair. When it is all completely
+covered over with it, then lay all over it a covering of damp blue or
+brown paper, and bind over it closely a handkerchief, then put on a
+nightcap over all, and go to bed; in the morning, brush out the powder,
+wash thoroughly with soap and warm water, then dry, curl, oil, &c. I
+warrant that hair thus managed will be a permanent and beautiful black,
+which, I dare say, most people would prefer to either gray or red.—J. G.
+
+HAIR DYE, No. 2.—Moisten the hair first with a solution of silver in
+nitric acid, and then with a weak solution of the hydro-sulphuret of
+ammonia. This is instantaneous in its effects. It is to be observed that
+it also stains the skin.
+
+SUPERFLUOUS HAIR.—Seeing a general desire for a receipt to remove
+superfluous hairs, I send you one which I can recommend:—Lime, one
+ounce; carbonate of potash, two ounces; charcoal powder, one drachm; mix
+with warm water to a paste, and apply it to the hair. When dry, wash it
+off.—W. Ll. R.
+
+FOR THICKENING AND STRENGTHENING THE HAIR.—Skim the fat from the top
+of calves’ feet while boiling; mix with a tea-spoonful of rum; shake
+together. Apply night and morning.
+
+ECONOMICAL HAIR WASH.—Take one ounce of borax, half an ounce of camphor,
+powder these ingredients fine, and dissolve them in one quart of boiling
+water; when cool, the solution will be ready for use; damp the hair
+frequently. This wash not only effectually cleanses and beautifies, but
+strengthens the hair, preserves the colour, and prevents early baldness.
+The camphor will form into lumps, but the water will be sufficiently
+impregnated.
+
+TO PROMOTE THE GROWTH OF HAIR.—Mix equal parts of olive oil and spirits
+of rosemary, and add a few drops of oil of nutmeg. If the hair be rubbed
+every night with this, and the proportion be very gradually increased, it
+will answer every purpose of increasing the growth of the hair. I have
+tried this, and recommended it to others, with the best effect.—E. J.
+
+ERASMUS WILSON’S LOTION TO PROMOTE THE GROWTH OF HAIR.—Eau de Cologne,
+two ounces; tincture of cantharides, two drachms; oil of rosemary and oil
+of lavender, of each ten drops.
+
+CAMPHOR CERATE FOR CHAPPED HANDS.—Take one ounce and a half of
+spermaceti, half an ounce of white wax, scrape them into an earthen
+vessel or pipkin (an earthen jam-pot will do), add six drachms of pounded
+camphor, and pour on the whole four table-spoonfuls of best olive oil;
+let it stand before the fire till it dissolves, stirring it well when
+liquid. Before you wash your hands, take a small piece of the cerate, and
+rub it into your hands, then wash them as usual. Putting the cerate on
+before going to bed is very good. The ingredients cost one shilling, and
+this quantity will last for three winters. The vessel should be covered,
+to prevent evaporation.
+
+MACASSAR OIL TO MAKE THE HAIR GROW AND CURL.—Olive oil, one pound; oil of
+origanum, one drachm; oil of rosemary, one drachm and a quarter. Mix.
+
+TO MAKE A CURLING FLUID FOR THE HAIR.—Melt a bit of white bees’ wax,
+about the size of a filbert kernel, in one ounce of olive oil; to this
+add one or two drops of attar of roses.
+
+TO SOFTEN THE SKIN, AND IMPROVE THE COMPLEXION.—If flour of sulphur be
+mixed in a little milk, and after standing an hour or two, the milk
+(without disturbing the sulphur) be rubbed into the skin, it will keep
+it soft, and make the complexion clear. It is to be used before washing.
+This recipe is used in my family every day, and found to answer.—G. W.
+
+TO WHITEN THE NAILS.—Diluted sulphuric acid, two drachms; tincture of
+myrrh, one drachm; spring water, four ounces. Mix. First cleanse with
+white soap, and then dip the fingers into the mixture.—N.
+
+TO WHITEN THE HANDS.—Take a wine-glassful of Eau de Cologne, and another
+of lemon-juice; then scrape two cakes of brown Windsor soap to a powder,
+and mix well in a mould. When hard, it will be an excellent soap for
+whitening the hands.
+
+AN EXCELLENT EYE-WASH.—I send you the following recipe, having found it
+very useful in my own case. It is especially adapted to relieve the pain
+and weakness incident to the eyes of elderly people, when depending on
+debility of the optic nerves:—Take sulphate of zinc, one drachm; spirit
+of camphor, three drachms; distilled water, hot, four ounces; rose-water,
+eight ounces. Pour the boiling water upon the zinc and camphorated spirit
+in a closed vessel, and when cold, strain through linen or fine tow; then
+add the rose-water.—J. WILSON, _Cork_.
+
+FOR WEAK EYES.—Two grains acetate of zinc, in two ounces of rose-water;
+filter the liquor carefully, and wash the eyes night and morning. I have
+used the above for many years.—M. A. S.
+
+GOULARD LOTION, OR LEAD WASH.—This may be made by dissolving one drachm
+of sugar of lead in a pint of soft water. Some persons are very fond of
+using this wash, with the addition of spirits of wine, as an evaporant;
+but I do not like it, for it renders the skin very dry and harsh, and
+its sedative virtue acting through unbroken skin, is not of much value.
+Under other circumstances, it is very often useful. When used as a wash
+for the eyes, two grains of the sugar of lead are to be dissolved in two
+table-spoonfuls of water.
+
+TO FILL A DECAYED TOOTH.—Procure a small piece of gutta-percha, drop it
+into boiling water, then, with the thumb and finger, take off as much
+as you suppose will fill up the tooth _nearly_ level, and while in the
+soft state press into the tooth; then hold on _that_ side of the mouth
+cold water two or three times, which will harden it.—The writer of this
+chanced to try it, and for two years has found it very successful; of
+course the breath is sweeter, and the tooth free from cold.—G. A. M.
+
+NEW METHOD OF FILLING TEETH.—Mix thirteen parts of pure finely powdered
+caustic lime with twelve parts of anhydrous phosphoric acid. This powder
+is moist during the mixing, and, while in that state, is to be introduced
+into the decayed tooth. The place in the tooth is to be made dry before
+receiving the mixture. This kind of filling must be used two or three
+minutes after being prepared. Soon after it is lodged in the decayed
+cavity, it becomes very solid.—E. A. C.
+
+SIMPLE MEANS OF REMOVING TARTAR FROM THE TEETH.—In the summer months,
+tartar may be effectually removed from the teeth, by partaking frequently
+of strawberries.
+
+TOOTH-POWDER.—Powdered orris-root, half an ounce; powdered charcoal, two
+ounces; powdered Peruvian bark, one ounce; prepared chalk, half an ounce;
+oil of bergamot or lavender, twenty drops. These ingredients must be well
+worked up in a mortar, until thoroughly incorporated. This celebrated
+tooth-powder possesses three essential virtues, giving an odorous breath,
+cleansing and purifying the gums, and preserving the enamel; the last
+rarely found in popular tooth-powders.—C.
+
+SIMPLE MODE OF CLEANSING THE TEETH.—Take a tooth-brush, which, after
+having dipped it in water, rub upon your cake of soap, and then apply to
+the teeth; the mouth can easily be cleansed of the soap-suds, by rinsing
+with water. I have found this simple receipt very effective.—J. T.
+
+EXCELLENT DENTIFRICE.—I have used the following dentifrice for seven
+or eight years uninterruptedly, and can confidently recommend it as
+excellent and economical:—Procure a lump of whiting, and scrape off
+as much, in fine powder, as will fill a pint pot. Take two ounces of
+camphor, moisten it with a few drops of brandy or spirit of wine, and rub
+it into a powder. Mix this with the whiting, and add to it half an ounce
+of powdered myrrh. Put the whole into a wide-mouthed bottle, and cork
+down. A small portion of this may be emptied into a box every few days
+for use. By keeping it corked down, it will be as fragrant at the end of
+the year as when made. If too strong of the camphor, it will be easy to
+add a little more whiting.—T. K.
+
+COLD CREAM.—Sweet almond oil, seven pounds by weight; white wax,
+three-quarters of a pound; spermaceti, three-quarters of a pound;
+clarified mutton suet, one pound; rose-water, seven pints; spirits
+of wine, one pint. Directions to mix the above:—Place the oil, wax,
+spermaceti, and suet in a large jar; cover it over tightly, then place
+it in a saucepan of boiling water (having previously placed two or more
+pieces of fire-wood at the bottom of the saucepan, to allow the water
+to get underneath the jar, and to prevent its breaking); keep the water
+boiling round the jar till all the ingredients are dissolved; take it
+out of the water, and pour it into a large pan previously warmed and
+capable of holding twenty-one pints; then, with a wooden spatula, stir in
+the rose-water, cold, as quickly as possible (dividing it into three or
+four parts at most), the stirring in of which should not occupy above
+five minutes, as after a certain heat the water will not mix. When all
+the water is in, stir unremittingly for thirty minutes longer to prevent
+its separating, then add the spirits of wine and the scent, and it is
+finished. Keep it in a cold place, in a white glazed jar, and do not cut
+it with a _steel_ knife, as it causes blackness at the parts of contact.
+Scent with otto of roses and essential oil of bergamot to fancy. For
+smaller quantities, make ounces instead of pounds.—R. S.
+
+ROSEMARY POMATUM.—Strip from the stems two large handfuls of recently
+gathered rosemary. Boil these in a well-tinned saucepan, with half a
+pound of hog’s lard, till reduced to four ounces. Strain it, and put it
+into a pomatum pot. Oils for the hair may be made by simply stirring any
+essential oils into oil of ben, oil of almonds, olive oil, or castor
+oil. The pink and red oils are coloured by being heated to the boiling
+point, and poured upon alkanet root. But such preparation is bad, because
+heating the oil to the point necessary to make it act upon the dye of the
+alkanet root, gives it a tendency to become rancid. Coloured oils should
+therefore be avoided, if it be for this reason only; but for ladies who
+wear caps, there is a still stronger—coloured oils always stain these
+caps.—W.
+
+POMATUM.—Take of white mutton suet four pounds, well boiled in hot water
+(three quarts), and washed to free it from salt. Melt the suet when dried
+with a pound and a half of fresh lard, and two pounds of yellow wax. Pour
+into an earthen vessel, and stir it till it is cold; then beat into it
+thirty drops of oil of cloves, or any other essential oil whose scent you
+prefer. If this kind of pomatum is too hard, use less wax.
+
+TO MAKE COURT-PLASTER.—Stretch tightly, some thin black or flesh-coloured
+silk in a wooden frame, securing it with packthread or small tacks. Then
+go all over it with a soft bristle brush, dipped in dissolved isinglass
+or strong gum arabic water. Give it two or three coats, letting it dry
+between each. Then go several times over it with white of egg.—J. MANSON.
+
+ROSE LIP SALVE.—Eight ounces sweet almond oil, four ounces prepared
+mutton suet, one ounce and a half white wax, two ounces spermaceti,
+twenty drops otto; steep a small quantity of alkanet root in the oil, and
+strain before using. Melt the suet, wax, and spermaceti together, then
+add the chloric oil and otto.—R. S.
+
+BANDOLINE FOR THE HAIR (A FRENCH RECEIPT).—To one quart of water put
+half an ounce of quince pips, boil it nearly an hour, stirring it well,
+strain it through a piece of fine muslin, let it stand twenty-four
+hours, and then add fourteen drops of the essential oil of almonds. A
+dessert-spoonful of brandy may be added, if required to keep a long
+time.—E. I.
+
+BANDOLINE FOR THE HAIR.—Take of castor oil, two ounces; spermaceti, one
+drachm; oil of bergamot, one drachm. Mix with heat and strain; then beat
+in six drops otto of roses. If wished coloured, add half a drachm of
+annatto. Tried and recommended by W. B. W. K. Cost, 1s. 4d.
+
+ELDER-FLOWER OINTMENT.—This is the mildest, blandest, and most cooling
+ointment, as the old women term it, which can be used, and is very
+suitable for anointing the face or neck when sun-burnt. It is made of
+fresh elder-flowers stripped from the stalks, two pounds of which are
+simmered in an equal quantity of hog’s lard till they become crisp, after
+which the ointment, whilst fluid, is strained through a coarse sieve.
+
+BEAR’S GREASE (IMITATIVE).—Hog’s lard, sixteen ounces; flour of benzoin
+and palm oil, of each a quarter of an ounce. Melt together until
+combined, and stir until cold. Scent at pleasure. This will keep a long
+time.
+
+POMADE VICTORIA.—This highly-praised and excellent pomade is made in
+the following way—and if so made, will be found to give a beautiful
+gloss and softness to the hair:—Quarter of a pound of honey and half
+an ounce of bees’ wax simmered together for a few minutes, and then
+strain; and of oil of almonds, lavender and thyme, half a drachm each.
+Be sure to continue stirring till quite cold, or the honey and wax will
+separate.—Tried and recommended by W. W.
+
+COLD CREAM.—Lard, six ounces; spermaceti, one ounce and a drachm and a
+half; white wax, three drachms; rose-water, three ounces; carbonate of
+potass, fifteen grains; spirits of wine, three-quarters of an ounce;
+essential oil of bergamot, three drachms. Melt the three first, then
+add the rose-water, carbonate of potass, and spirits of wine, stirring
+well, and when nearly cold add the perfume. I can safely say that this is
+first-rate, having made many pounds of it.—G. R. M. D.
+
+TO PERFUME LINEN.—Rose leaves dried in the shade, or at about four feet
+from a stove, one pound; cloves, carraway seeds, and allspice, of each
+one ounce; pound in a mortar, or grind in a mill; dried salt, a quarter
+of a pound. Mix all these together, and put the compound into little
+bags.—S., _Clapham_.
+
+POT-POURRI.—Take of orris-root, flag-root, bruised, each four ounces;
+yellow sandal-wood, three ounces; sweet cedar-wood, one ounce; gum
+benzoin, storax, of each one ounce; cloves, half an ounce; nutmegs, one
+ounce; patchouli leaves, one ounce. The above should be all coarsely
+powdered, and well mixed. Then add—bay salt, one pound; rose leaves,
+three ounces; essence of lemon, half a drachm; millefleurs, one drachm;
+oil of lavender (English) twenty drops; musk, ten grains. The above may
+be used for _saquets_, if the bay salt and rose leaves are omitted,
+substituting for the latter ten drops of otto of roses. The above forms a
+grateful perfume, and will retain its scent for a considerable time. It
+may be relied upon as excellent.—W. G. G.
+
+TO MAKE EAU DE COLOGNE.—Rectified spirits of wine, four pints; oil of
+bergamot, one ounce; oil of lemon, half an ounce; oil of rosemary, half
+a drachm; oil of neroli, three-quarters of a drachm; oil of English
+lavender, one drachm; oil of oranges, one drachm. Mix well and then
+filter. If these proportions are too large, smaller ones may be used.—A.
+L.
+
+TO EXTRACT THE PERFUME OF FLOWERS.—Procure a quantity of the petals of
+any flower which has an agreeable flavour; card thin layers of cotton
+wool, which dip into the finest Florence oil; sprinkle a small quantity
+of fine salt on the flowers, and place layers of cotton and flowers
+alternately, until an earthen or wide-mouthed glass vessel is quite full.
+Tie the top close with a bladder, and lay the vessel in a south aspect,
+exposed to the heat of the sun, and in fifteen days, when opened, a
+fragrant oil may be squeezed away from the whole mass; little inferior
+(if roses are made use of) to the dear and highly-valued otto, or odour
+of roses.
+
+ESSENTIA ODORIFERA.—Take of musk grain, ten grains; civet, five grains;
+Peruvian balsam, twelve grains; oil of cloves, four drops; oil of
+rhodium, two drops; sub-carbonate of potash, half a drachm; rectified
+spirits of wine, two ounces. Digest them together in a close vessel, with
+a heat equal to that of the sun in summer (78 deg. Fahr.) for several
+days, and afterwards pour off the essence for use. This is an exquisite
+perfume, and a single drop gives a fine flavour to many ounces of other
+liquors.—K.
+
+A VERY PLEASANT PERFUME, AND ALSO PREVENTIVE AGAINST MOTHS.—Take of
+cloves, caraway seeds, nutmegs, mace, cinnamon, and Tonquin beans, of
+each one ounce; then add as much Florentine orris-root as will equal the
+other ingredients put together. Grind the whole well to powder, and then
+put it in little bags, among your clothes, &c.—A. L.
+
+TO LOOSEN THE STOPPERS OF SMELLING-BOTTLES.—If the stopper is firmly
+fixed by means of the salts contained within the bottle, do not attempt
+to strike the stopper, but add as much citric acid to water as it will
+take up, thus making what chemists term a saturated solution; or else
+pour some vinegar into a tumbler, and immerse the bottle in the solution
+or vinegar. In the former case a citrate of ammonia will be formed, and
+in the latter case an acetate of ammonia. After the bottle has remained
+in the tumbler a short time, remove it to a basin of warm water, and it
+will soon be released.—K.
+
+CLEANING COMBS.—I beg leave to offer a plan that will do away with the
+“cleaning of a comb,” or, at least, in a great measure lessen that
+disagreeable duty. Cut a bit of coarse flannel the size of the comb
+(small-tooth comb I mean) and before you use it work the flannel on to
+one edge of the comb, push it about half-way up the teeth; when you have
+used it, draw the flannel off and the comb will easily be made perfectly
+clean by being rinsed in water. I keep bits of flannel cut always with my
+comb.—S. K. Y.
+
+TO WASH HAIR-BRUSHES.—Never use soap. Take a piece of soda, dissolve it
+in warm water, stand the brush in it, taking care that the water only
+covers the bristles; it will almost immediately become white and clean;
+stand it to dry in the open air with the bristles downwards, and it will
+be found to be as firm as a new brush.—A RIGID ECONOMIST, _Guernsey_.
+
+TO CLEAN HAIR OR CLOTHES-BRUSHES.—Dissolve about the size of a walnut of
+washing soda, and an atom of soap in a basin _quite full_ of warm water.
+Pass the hairs of the brush quickly for a few minutes on the surface of
+the water without wetting either the handle or back, which always loosens
+it and spoils varnish brushes; if cleaned in this manner it will save
+great trouble, and last a much longer time.—M. L. J.
+
+TO CLEAN HEAD AND CLOTHES-BRUSHES.—Put a table-spoonful of pearlash into
+a pint of boiling water. Having fastened a bit of sponge to the end of a
+stick, dip it into the solution, and wash the brush with it; carefully
+going in among the bristles. Next pour over it some clean hot water, and
+let it lie a little while. Then drain it, wipe it with a cloth, and dry
+it before the fire.—J. GREGORY.
+
+TO CLEAN SPONGE.—Immerse it in cold buttermilk, let it soak for a few
+hours, and wash it out in clean water, it will be perfectly clean and
+soft. This I have often tried, and never found it to fail.—J. E. C.
+
+TO CLEAN A COMB.—Many of the readers of the _Practical Housewife_ may
+perhaps smile upon seeing so simple a recipe as the one I now send,
+but having during my experience as a housekeeper felt more annoyance
+from trifling than material causes, I venture to send my contribution.
+Tie one end of a strong silk thread to the handle of a wash-stand or
+bureau-drawer. Sit down before it with a towel spread on your lap, and
+holding the other end of the silk tightly in your left hand, take the
+comb in your right hand and pass it hard and carefully along the thread,
+which must be made to go in between all the teeth separately, so as
+to remove or scrape down all the impurities. Then rub the comb with a
+comb-brush, or a soft cloth; rinse it in warm soap-suds, and wipe it
+dry.—M. G., _Stockport_.
+
+TO CLEAN BOTTLES INFECTED WITH BAD SMELLS.—Put into bottles so affected
+some pieces of gray or brown paper; fill them with water; shake the
+bottles strongly; leave them then a day or two in this state, when,
+finding them more or less affected, repeat the process, and afterwards
+rinse them with pure water.—S. S. T.
+
+
+FOOD FOR INVALIDS.
+
+One of the useful accomplishments of a lady is to understand how to
+make the invalid in her family comfortable. Food prepared by the kind
+hand of a wife, mother, sister, friend, has a sweeter relish than the
+mere ingredients can give, and a restorative power which money cannot
+purchase. These receipts will enable the watchful attendant to vary
+the food, as choice or symptoms may render expedient. Jellies and meat
+broths, together with the various kinds of farinaceous food, are the
+lightest on the stomach, as well as generally the most nutritious for an
+invalid. Milk preparations are useful when the lungs are weak. Food that
+the stomach can digest without distressing the patient is the kind that
+gives actual strength.
+
+TO MAKE GRUEL.—Mix a dessert-spoonful of fine oatmeal or patent groats,
+in two of cold water, add a pint of boiling water, and boil it ten
+minutes, keeping it stirred. _Or_,—boil a quarter of a pint of groats
+in a quart of water for about two hours, and strain through a sieve.
+Stir into the gruel a small piece of butter, and some sugar, nutmeg, or
+ginger, grated; or, if it be not sweetened, add a small pinch of salt.
+
+BARLEY GRUEL.—Wash four ounces of pearl-barley; boil it in two quarts
+of water with a stick of cinnamon, till reduced to a quart; strain and
+return it into the saucepan with sugar and three-fourths of a pint of
+milk. Heat up, and use as wanted.
+
+FLOUR CAUDLE.—Mix, smoothly, a table-spoonful of flour with a gill of
+water; set on the fire in a saucepan a gill of new milk, sweeten it, and,
+when it boils, add the flour and water; simmer and stir them together for
+a quarter of an hour.
+
+WHITE CAUDLE.—Make the gruel as above, strain through a sieve, and stir
+it till cold. When to be used, sweeten it to taste, grate in some nutmeg,
+and add a little white wine; a little lemon-peel or juice is sometimes
+added. The yolk of an egg, well beaten, may likewise be stirred in when
+the gruel is boiling.
+
+RICE CAUDLE.—This may be made with water or milk; when it boils, add some
+ground rice, previously mixed smoothly with a little cold water; boil
+till thick enough, when sweeten it, and grate in nutmeg, or add a little
+powdered cinnamon.
+
+ARROW-ROOT.—It is very necessary to be careful not to get the counterfeit
+sort; if genuine, it is very nourishing, especially for persons with weak
+bowels. Put into a saucepan half a pint of water, grated nutmeg, and fine
+sugar; boil up once, then mix it by degrees into a dessert-spoonful of
+arrow-root, previously rubbed smooth with two spoonfuls of cold water.
+_Or_,—Mix a dessert-spoonful of arrow-root, with a little cold water,
+have ready boiling water in a kettle, pour it upon the arrow-root until
+it becomes quite clear, keeping it stirred all the time; add a little
+sugar. Where milk may be taken, it is very delicious made in the same way
+with milk instead of water, a dessert-spoonful of arrow-root, and half a
+pint of milk; add a small bit of lemon-peel.
+
+TAPIOCA.—Choose the largest sort, pour cold water on to wash it two or
+three times; then soak it in fresh water five or six hours, and simmer it
+in the same until it becomes quite clear; then put lemon-juice, wine, and
+sugar. The peel should have been boiled in it. It thickens very much.
+
+SAGO.—Cleanse it by first soaking it an hour in cold water, and then
+washing it in fresh water. To a tea-cupful add a quart of water and a bit
+of lemon-peel, simmer it till the berries are clear, season it with wine
+and spice, and boil it all up together. The sago may be boiled with milk
+instead of water, till reduced to one-half, and served without seasoning.
+
+SAGO MILK.—Cleanse as above, and boil it slowly, and wholly with new
+milk. It swells so much, that a small quantity will be sufficient for a
+quart, and when done it will be diminished to about a pint. It requires
+no sugar or flavouring.
+
+GROUND RICE MILK.—Boil one spoonful of ground rice, rubbed down smooth,
+with one pint and a half of milk, a bit of cinnamon, lemon-peel and
+nutmeg. Sweeten when nearly done.
+
+RESTORATIVE MILK.—Boil a quarter of an ounce of isinglass in a pint of
+new milk till reduced to half, and sweeten.
+
+SUET MILK.—Cut one ounce of mutton or veal suet into shavings, and
+warm it slowly over the fire in a pint of milk, adding a little grated
+lemon-peel, cinnamon, and loaf sugar.
+
+IMITATION OF ASSES’ MILK.—Boil together equal quantities of new milk and
+water; sweeten with white sugar-candy, and strain.—Or, Stir into a gill
+each of milk and boiling water a well-beaten egg, and sweeten with white
+sugar-candy.
+
+BARLEY MILK.—Boil half a pound of washed pearl-barley in one quart of
+milk and half a pint of water, and sweeten: boil it again, and drink it
+when almost cold.
+
+BAKED MILK.—Is much recommended for consumption. The milk should be put
+into a moderately warm oven, and be left in it all night.
+
+CALF’S FEET AND MILK.—Put into a jar two calf’s feet with a little
+lemon-peel, cinnamon, or mace, and equal quantities of milk and water to
+cover them; tie over closely, and set in a slack oven for about three
+hours; when cold, take off the fat: and sweeten and warm as required.
+
+SHEEP’S TROTTERS.—Simmer six sheep’s trotters, two blades of mace, a
+little cinnamon, lemon-peel, a few hartshorn shavings, and a little
+isinglass, in two quarts of water to one; when cold, take off the fat,
+and give nearly half a pint twice a day, warming with it a little new
+milk.
+
+ISINGLASS.—Boil one ounce of isinglass shavings, forty Jamaica
+peppercorns, and a bit of brown crust of bread, in a quart of water, to a
+pint, and strain it. This makes a pleasant jelly to keep in the house; of
+which a large spoonful may be taken in wine and water, milk, tea, soup,
+or any way most agreeable.
+
+GLOUCESTER JELLY.—Boil in two quarts of water till reduced to one
+quart, the following ingredients: hartshorn shavings, isinglass, barley
+and rice, one ounce of each. When this jelly, which is light and very
+nourishing, is to be taken, a few table-spoonfuls of it must be dissolved
+in a little milk, together with a bit of cinnamon, lemon-peel, and sugar.
+It will be very good without the seasoning.
+
+BREAD JELLY.—Cut the crumb of a penny roll into thin slices, and toast
+them equally of a pale brown; boil them gently in a quart of water till
+it will jelly, which may be known by putting a little in a spoon to cool;
+strain it upon a bit of lemon-peel, and sweeten it with sugar.
+
+RICE JELLY.—Boil half a pound of rice, and a small piece of cinnamon,
+in two quarts of water, for one hour; pass it through a sieve, and when
+cold it will be a firm jelly, which, when warmed in milk and sweetened,
+will be very nutritious; add one pint of milk to the rice, in the sieve,
+boil it for a short time, stirring it constantly, strain it, and it will
+resemble thick milk, if eaten warm.
+
+STRENGTHENING JELLY.—Simmer in two quarts of soft water, one ounce of
+pearl-barley, one ounce of sago, one ounce of rice, till reduced to one
+quart; take a tea-cupful in milk, morning, noon, and night.
+
+HEMP-SEED JELLY.—Bruise hemp-seeds, boil them in water, and strain;
+afterwards, simmer the liquor until it is of the thickness of gruel.
+
+TAPIOCA JELLY.—Wash the tapioca, soak it for three hours in cold water,
+in which simmer it till dissolved with a piece of thin lemon-peel; then
+sweeten, and take out the peel before using.
+
+TO MAKE PANADA IN FIVE MINUTES.—Set a little water on the fire with some
+sugar and a scrape of nutmeg and lemon-peel; meanwhile grate some crumbs
+of bread. The moment the mixture boils up, keeping it still on the fire,
+put the crumbs in, and let it boil as fast as it can. When of a proper
+thickness just to drink, take it off. _Or_,—Put to the water a bit of
+lemon-peel, mix the crumbs in, and, when nearly boiled enough, put some
+lemon or orange syrup. Observe to boil all the ingredients, for if any be
+added after, the panada will break and not jelly.
+
+CHICKEN PANADA.—Boil a chicken, till about three parts ready, in a quart
+of water; take off the skin, cut the white meat off when cold, and put
+into a marble mortar; pound it to a paste with a little of the water it
+was boiled in, season with salt, a grate of nutmeg, and the least bit of
+lemon-peel. Boil gently for a few minutes to the consistency you like;
+it should be such as you can drink, though tolerably thick. This conveys
+great nourishment in a small compass.
+
+SIPPETS.—When the stomach will not receive meat, sippets are very
+nutritious, and prepared in this simple manner:—On an extremely hot
+plate, put two or three sippets (small square pieces) of bread, and pour
+over them some gravy, from beef, mutton, or veal, with which no butter
+has been mixed. Sprinkle a little salt over.
+
+BROTHS OF BEEF, MUTTON, AND VEAL.—Put two pounds of lean beef, one
+pound of scrag of veal, one pound of scrag of mutton, sweet herbs, and
+ten peppercorns, into a nice tin saucepan, with five quarts of water;
+simmer to three quarts, and clear off the fat when cold. Add one onion,
+if approved. Soup or broth made of different meats is more supporting,
+as well as better flavoured. To remove the fat, take it off when cold
+as clean as possible; and if there be still any remaining, lay a bit of
+clean blotting-paper on the broth when in the basin, and it will take up
+every particle. Or, if the broth is wanted before there is time to let
+it get cold, put a piece of cork up the narrow end of a funnel, pour the
+broth into it, let it stand for a few minutes, and the fat will rise to
+the top; remove the cork and draw off in a basin as much of the broth as
+is wanted, which will be perfectly free from fat.
+
+FOR A QUICK-MADE BROTH.—Take a bone or two of a neck or loin of mutton,
+take off the fat and skin, set it on the fire in a small tin saucepan
+that has a cover, with three-fourths of a pint of water, the meat being
+first beaten and cut in thin bits; put a bit of thyme and parsley, and,
+if approved, a slice of onion. Let it boil very quickly; skim it; take
+off the cover if likely to be too weak, else cover it. Half an hour is
+sufficient for the whole process.
+
+CALF’S FEET BROTH.—Boil two calf’s feet, two ounces of veal, and two
+of beef, the bottom of a penny loaf, two or three blades of mace, half
+a nutmeg sliced, and a little salt, in three quarts of water, to three
+pints; strain, and take off the fat.
+
+CHICKEN BROTH.—May be made of any young fowl, which is afterwards to be
+brought to table; but the best sort is to be procured from an old cock
+or hen, which is to be stewed down to rags, with a couple of onions,
+seasoned with salt and a little whole pepper; skim and strain it.
+
+A WEAKER KIND.—After taking off the skin and rump, put the body and legs
+of a fowl, from the white meat of which chicken panada has been made,
+into the water it was boiled in, with one blade of mace, one slice of
+onion, and ten white peppercorns. Simmer till the broth be of a pleasant
+flavour.
+
+BEEF TEA.—Cut half a pound of lean fresh beef into slices, lay it in a
+dish, and pour over it a pint of boiling water; cover the dish and let it
+stand half an hour by the fire, then just boil it up, pour it off clear,
+and salt it very little.
+
+VEAL TEA is made in the same way, and CHICKEN TEA also.
+
+ANOTHER, TO DRINK COLD.—Take one pound of lean beef, clear it from every
+particle of skin, fat, or sinew, rasp or divide it into very small
+pieces; then put it into a jar, and pour a quart of boiling water upon
+it; plunge the jar into a kettle of boiling water, let it stand by the
+side of the fire, but not near enough to simmer, and allow it to grow
+cold. Then strain the beef tea through a muslin sieve, and, if the
+patient be very delicate, filter it through blotting-paper. This tea
+is to be taken when cold, and will remain upon the stomach when other
+nourishment fails; it may be given to infants.
+
+EGGS.—An egg broken into a cup of tea, or beaten and mixed with a basin
+of milk, makes a breakfast more supporting than tea alone. An egg
+divided, and the yolk and white beaten separately, will afford two very
+wholesome draughts, and prove lighter than when taken together. Eggs
+very little boiled, or poached, taken in small quantities, convey much
+nourishment; the yolk only, when dressed, should be eaten by invalids.
+
+STEW FOR PERSONS IN WEAK HEALTH.—Cut veal into slices, and put them into
+an earthen jar, with sliced turnips, and a little salt; cover closely,
+set the jar up to the neck in boiling water, and stew till the meat is
+tender.
+
+
+
+
+DOMESTIC MANIPULATION.
+
+Under the head of Domestic Manipulation, we propose giving a series of
+instructions on the numerous and essential manual operations that are
+constantly being required in every family, and which, whether they are
+well or ill done, must of necessity be performed. The term Domestic
+Manipulation, employed in the widest sense, would include all the manual
+operations required in a house, but we propose to limit it to such as
+partake in a slight degree of a chemical or other scientific character;
+thus the operations of Filtering, Decanting, Weighing, Measuring,
+Bottling, Corking, Unstoppering, Pounding, Heating, Boiling, Distilling,
+Cementing, &c., &c., will be included; whilst Dusting, Washing, and
+Scrubbing, though no less, in strictness, manipulations, will be passed
+over in silence. These general directions will be followed by a number
+of Receipts and Hints tried and recommended by numerous intelligent
+Housekeepers.
+
+
+I.
+
+CLEANING, DRYING, CORKING, TYING DOWN, STOPPERING, AND UNSTOPPERING.
+
+CLEANING.—Perhaps no more effectual and easy mode of cleaning wine and
+beer bottles can be recommended than that commonly adopted, viz., the
+use of small shot and water; in the case of old port wine bottles,
+however, it often occurs that the mechanical action of the shot fails
+to remove the hardened crust from the interior; a small quantity of
+pearlash or soda, or still better, the washing liquids described in
+another page, added to the water, will soften the crust sufficiently to
+permit its easy removal; there is, however, one objection to the use of
+shot for the purpose of cleaning bottles; unless due care be taken, by
+the violence of the shaking it often happens that several become firmly
+wedged between the bottom and sides of the bottles, and are not removed
+by the subsequent rinsings with clean water, and if the bottles are used
+for acid wines or other liquids (almost all our home-made wines contain
+a considerable portion of free acid), the shots are slowly dissolved;
+and from the metallic arsenic which they contain, as well as from the
+lead itself, the liquid is rendered poisonous. This effect may be readily
+guarded against by removing any shots which may have become fixed, by a
+stiff wire slightly hooked at the end.
+
+Decanters are formed of flint glass, which is much softer and more
+readily scratched than the common kinds, they require therefore a less
+rough treatment; in general, warm (not boiling) water, with the addition
+of a few pieces of coarse brown paper, and if requisite a little soda,
+will be found effectual; should greater force be required, a small
+portion of tow wrapped round the notched end of a moderately stiff wire,
+and used with a little strong soda, will be found sufficient. Sand or
+ashes should never be employed in cleaning decanters, as they roughen and
+totally disfigure the brilliant surface of the glass.
+
+DRYING.—It is scarcely necessary to speak of the advantages of being
+able to dry thoroughly both decanters and common bottles; if the former,
+after having been cleaned, are put away wet, they become musty; and many
+liquids are much injured by being put into wet bottles. Some of our
+readers have doubtless experienced the inefficiency of the ordinary means
+for drying decanters, &c., after draining for some days they still remain
+damp, and if placed near a fire the warmth merely drives the vapour to
+the colder part of the vessel; they may, however, be readily and quickly
+dried after draining, by making them slightly warm and blowing in fresh
+air with a pair of bellows, which rapidly carries out the damp vapour,
+and leaves the vessel perfectly dry. If bellows are not at hand, the damp
+air may be _drawn out_ (not blown) with the mouth, assisted by a tube
+sufficiently long to reach nearly to the bottom of the decanter; in the
+laboratory a piece of glass tube is usually taken, being always at hand,
+but for domestic use a piece of paper may be rolled up so as to form an
+extemporaneous and effectual substitute.
+
+CORKING.—Little can be said with regard to the corking of bottles, beyond
+stating the fact that cheap bad corks are always dear; the best corks
+are soft, velvety, and free from large pores; if squeezed they become
+more elastic and fit more closely. If good corks are used of sufficiently
+large size to be extracted without the corkscrew, they may be employed
+many times in succession, especially if they are soaked in boiling water
+after, which restores them to their original shape, and renews their
+elasticity.
+
+[Illustration: _Fig. 1._]
+
+TYING DOWN.—The operation of tying down corks merits a longer notice, as
+without it many effervescent wines and liquids could not be preserved.
+The most common mode of fastening down corks, is with the ginger beer
+knot, which is thus made:—First the loop is formed as in Fig. 1, then
+that part of the string which passes across the loop is placed on the
+top of the cork, and the loop itself passed down around the neck of the
+bottle, and by pulling the ends of the cord is made tight beneath the
+rim; the ends of the string are finally brought up, and tied either in
+a double knot, or in a bow on the top of the cork. When ginger beer is
+made at home it will be found most advantageous to use the best corks,
+and to tie them down with a bow, when both corks and strings may be made
+use of repeatedly.
+
+[Illustration: _Fig. 2._]
+
+[Illustration: _Fig. 3._]
+
+For effervescent wines, such as champagne, gooseberry, &c., which require
+to be kept a longer time, and are more valuable, a securer knot is
+desirable, which may be made thus:—A loop as in _Fig. 2_ is first formed,
+and the lower end is then turned upwards and carried behind the loop, as
+shown at _Fig. 3_; it is then pulled through the loop as in _Fig. 4_, and
+in this state is put over the neck of the bottle; the part a being on one
+side, and the two parts of the loop on the other; on pulling the two ends
+the whole becomes tight round the neck, and the ends, which should be
+quite opposite, are to be brought up over the cork, twice twisted, as in
+_Fig. 5_, and then tied in a single knot.
+
+[Illustration: _Fig. 4._]
+
+[Illustration: _Fig. 5._]
+
+STOPPERING.—The stoppering of bottles is an operation usually performed
+by the makers; it may, however, be useful to know that badly fitting
+stoppers may be readily fitted by re-grinding; this is done by dipping
+the stopper in a mixture of fine sand, or still better, emery and water,
+replacing it, and turning it backwards and forwards with a slight
+pressure; fresh sand must be applied from time to time. When the fitting
+is exact, so that the stopper turns freely without shaking, the whole may
+be finished off by using a little fine emery and oil.
+
+UNSTOPPERING.—This operation is much more likely to be required than the
+one last described, for the stoppers of decanters, smelling-bottles, &c.,
+from various causes, frequently become fixed, and many are the fractures
+both of bottles and stoppers, caused by the misdirected efforts to
+remove them. In treating of the various means that may be employed, we
+will mention them in the order in which they should be tried, beginning
+with the simpler and more easy, and passing on to those which are more
+effectual, and at the same time, unfortunately, more dangerous. The first
+method, then, that should be tried, is to press the stopper upwards with
+the fore-finger and thumb of the left hand (the other fingers holding
+the neck of the bottle), and at the same time giving the stopper a
+succession of short, sharp, light taps, with the wooden handle of a
+chisel, knife, or small hammer; care must be taken not to strike the
+stopper with sufficient force to break it, and it should be borne in mind
+that it is not the force of the blow, but the vibration, or jar, which is
+effectual in loosening it; should this plan be found ineffectual after
+a short trial, it may probably be from the stopper being cemented by
+some substance, such as the dried sugar of a sweet wine. In such cases
+we should endeavour to dissolve the cement by a suitable solvent, which
+should be placed in the groove between the stopper and the bottle; thus,
+if the stopper is cemented with sugar, gum, or salt, water may be used;
+in many circumstances, oil is advantageous, or spirit, or even strong
+acid may be used; whatever liquid is employed it should be allowed to
+remain some days, being renewed if requisite, and the tapping, &c.,
+should be again had recourse to.
+
+Should these methods fail, a piece of cloth may be dipped in very hot
+water and wrapped round the neck of the bottle, when the heat causes the
+expansion of the glass, and if the stopper be tapped or twisted _before_
+the heat has had time to enlarge it, its removal may be effected; this
+operation must necessarily be a quick one, for if the stopper is heated
+and enlarged, as well as the bottle, it is obvious that no benefit will
+result. In the laboratory it is often customary to heat the bottle,
+not by a strip of cloth dipped in hot water, but by turning it rapidly
+over the flame of a lamp; in this way there is more danger of cracking
+the bottle, and the plan is not to be recommended in general, although
+employed with considerable success by those who, like operative chemists,
+are constantly in the habit of applying heat to glass vessels; it will
+at once be seen that the plan is fraught with great danger if applied to
+bottles containing inflammable liquids, as spirits, &c.
+
+[Illustration: _Fig. 6._]
+
+The most effectual mode of removing stoppers, especially those of small
+bottles, such as smelling-bottles, remains to be described. Take a piece
+of strong cord, about a yard or four feet in length, double it at the
+middle, and tie a knot (_Fig. 6_, _b_) so as to form a loop (_a_) of
+about four inches in length at the doubled end, bring the knot close
+to one side of the stopper, and tie the ends tightly together on the
+opposite side, as at _Fig. 7_, _e_, so as to fasten the string securely
+round the neck of the stopper; now pass one of the ends through the loop
+(_a_), and tie it firmly to the other end; the doubled cord is next to be
+placed over a bar or other support, then if the bottle is surrounded by a
+cloth to prevent accidents in case of fracture, and pulled downwards with
+a jerk, the force of which is gradually increased, it will be found that
+in a short time the stopper is liberated. Two precautions are requisite:
+one is, that the strain on both sides of the stopper is equal; the other,
+that care be taken that when the stopper is liberated, it is not dashed
+by the rebound against any hard substance, which would cause its fracture.
+
+[Illustration: _Fig. 7._]
+
+
+II.
+
+CUTTING, GRINDING, AND WRITING ON GLASS.
+
+We have described the most advantageous modes of extracting fixed
+stoppers from decanters, &c. It is possible that some of our readers
+may have followed our advice sufficiently well to have succeeded _in
+cracking the necks of their decanters_. In case any should have been
+so unfortunate, or rather we would say—if we were quite sure we were
+not addressing ladies—so clumsy, let them not despair; dexterity in
+manipulation comes by practice; and as no evil is without a remedy, we
+will next consider what can be done with the broken decanter. Unless
+it is cracked down to the bottom, it may be cut off and converted into
+a handsome sugar basin; or if not high enough for that purpose, will
+serve for a pickle dish, or a flower-stand, &c.; and in the same way, a
+tumbler broken at the upper part will furnish an elegant salt-cellar, or
+serviceable soap dish; and even common bottles, if sufficiently stout,
+may be made into useful jars, instead of being consigned to the dust-heap.
+
+The operation of cutting glass, consists in leading a crack in the
+required direction; this is readily done by a hot iron rod, a piece
+of pointed burning charcoal, or, what is still better, a burning
+pastile—which is somewhat similar in its composition to those used for
+fumigation; and which latter, although rather expensive, and inconvenient
+from their shape, may be applied for the purpose. When the operation
+of cutting up glass vessels into useful forms is much had recourse to,
+pastiles are prepared for the purpose, being superior to a heated iron
+rod, as they continue to burn and retain their heat, whilst the latter
+requires to be re-heated, if the crack has to be led any considerable
+distance. Pastiles are readily made by rubbing up half an ounce of
+powdered gum tragacanth with water, so as to form a mucilage about
+as thick as ordinary starch; this should be allowed to remain a few
+hours, and then mixed with a quarter of an ounce of benzoin, previously
+dissolved in the smallest possible quantity of proof spirit; after mixing
+them together in a mortar, as much powdered charcoal should be added
+as will form a stiff paste, and the whole well worked together, rolled
+into sticks the size of a common black-lead pencil, and dried. As thus
+prepared, they should be free from cracks, and solid throughout; and on
+being ignited at the end, they will burn steadily away to a point. If
+an iron rod is used, it should be nearly as stout as the little finger,
+and taper at the end for an inch and a half to a blunt point. Before
+commencing the line along which it is wished to divide the glass, it
+should be marked with a pen and ink, and allowed to dry, when the iron,
+heated to dull redness, or the lighted extremity of the pastile, should
+be brought to the end of a crack, being held in a slanting direction with
+regard to the glass, as shown in the cut, and slowly moved in an oblique
+direction towards the line; the crack will be found to follow the heated
+point, and may be thus led as required, even passing over parts varying
+very considerably in thickness, as in the case of the flutings on a cut
+decanter; but it cannot, with certainty, be made to pass suddenly from
+a very thin to a very stout part, or the reverse: thus it may be led
+around the sides of a tumbler, but could hardly be made to pass down one
+side, across the bottom, and up the other. The rapidity with which the
+operation is performed, depends upon the heat of the iron or pastile;
+if the former is very hot, or the latter made to burn more vividly by
+blowing upon it, the operation is quickened, but it is not performed with
+so much certainty, as the crack may pass on further than is desirable:
+care should be taken not to lead the crack too near the edge of the
+vessel, or to another crack, as in that case it is apt to leave the
+proper course, and fly suddenly to the edge, to which an inexperienced
+operator should not attempt to go nearer than half an inch.
+
+[Illustration]
+
+It sometimes occurs that a piece is broken out of a glass, without
+leaving any crack to commence from; in this case, one must be made, by
+heating the edge (one formed by the fracture, if possible), with the iron
+or pastile, and instantly applying the moistened finger. When a crack is
+formed which may be used as described above, care must be taken not to
+cause an extensive fracture, which may run across the intended line of
+division; this may be avoided by commencing the crack at some distance
+from the line, and by applying the heated point for a very short time,
+preferring to make two or three unsuccessful attempts rather than to
+hasten the operation, and risk the destruction of the glass. When a glass
+vessel has been thus divided, the edges are sufficiently sharp to cut
+the fingers in handling, and are usually wavy; it is therefore necessary
+to make them smooth and even. The most ready way of doing this is, by
+grinding them down on a flat sandstone or ordinary paving-stone, with a
+little sharp sand or emery, and water, taking care to move the glass in a
+circular direction, and not merely backwards and forwards; the smoothness
+of the whole will depend entirely on that of the stone, and on the
+fineness of the sand or emery employed. If, from any irregularity, there
+is much glass to grind away, it is preferable to commence with sand, and
+finish with emery on a smooth stone; if the edges are not thus ground
+down, they should have the sharp angles, which are really dangerous,
+removed by a fine file, which should be moistened with oil of turpentine
+or camphine, as this liquid has an extraordinary effect in increasing the
+action of the file upon the glass, and at the same time protecting the
+steel instrument from wear.
+
+Advantageous as cracks are in glass vessels whenever we wish to
+separate them into two parts, they are by no means desirable under
+other circumstances; and it is as important to know how to stop their
+progress, as to lead them forward. This is readily done in stout glass,
+by drilling a hole about half an inch in advance of the crack, which
+gradually passes on into it, and then its further progress is arrested.
+Holes may be drilled in glass with a common drill and bow, the place
+being first marked with a file or flint, and the drill point kept wet
+with oil of turpentine. (It is hardly necessary to state, that a crack
+existing in the neck of a decanter, and liable to be forced apart with
+the stopper, could not be arrested in its progress by such means.) If
+necessary, a little emery powder may be used with the oil of turpentine;
+and after the operation, the hole must be filled up with some cement; if
+the vessel is to be used for holding liquids, a little fresh slaked lime,
+moistened with equal parts of white of egg and water, may be used for
+this purpose.
+
+The grinding of glass on a flat stone with sand or emery, and water,
+is often useful in making a bottle stand steadily; and by its means a
+wine-glass with a broken foot may be turned to good account; for if as
+much of the stem as possible is knocked off, by striking it with the back
+of a knife, the remainder may be ground away so that the vessel will
+stand.
+
+One of the most important Domestic Manipulations, although one of the
+most simple and easy, is the labelling of glass vessels. It is not too
+much to affirm, that scores of lives might have been saved if this had
+been attended to; in cases of accidental poisoning, we usually find that
+the victim has drunk from some bottle which has been put away without
+a label; and thus some corrosive liquid used for cleaning, or some
+poisonous lotion, has been inadvertently swallowed. One of the most
+ready modes of labelling glass, and other objects, consists in having at
+hand a sheet of paper, which has had spread on one side some gum water,
+mixed with half its weight of coarse brown sugar, and allowed to dry;
+this may be cut into labels, written on, and readily attached to glass
+by moistening with the tongue; the white margin of a sheet of postage
+stamps answers the purpose very well. If, however, acid liquids are used,
+or the vessel is placed in a damp situation, as a cellar, other means
+must be had recourse to. With a little practice it is easy to write in a
+legible, though not very conspicuous manner, on glass, with a gun-flint,
+or with the sharp-edged fragments of common flint. In the laboratory what
+is called a _writing_ diamond is used for this purpose; this should not
+be confounded with a glazier’s diamond, which is used for dividing, and
+not scratching glass. We would here caution our reader against writing
+on glass with a diamond ring, &c., as the practice injures the jewel
+considerably; in the glazier’s diamond, the natural edges of the crystal
+are used, which are not liable to injury as are the cut angles of a
+brilliant.
+
+When glass vessels are exposed to damp, the best mode of writing on them
+is to prepare an ink for the purpose, by mixing the common cheap varnish,
+called Brunswick black, with half its weight of oil of turpentine, or
+what is the same thing, in a purer state, camphine; this should be kept
+in a closely corked bottle, and used with a broad nibbed quill pen; it
+soon dries, and though pale, is very distinct, and almost imperishable.
+If it is required much darker, about a quarter of an hour after it has
+been done, a little lamp-black should be rubbed over it, with cotton
+or wadding, when it immediately becomes as black as common ink, and
+resists damp, and rubbing or wiping with either wet or dry cloths for
+a very long time; the same ink is equally advantageous for use with
+white earthenware; and although we have never had occasion to use such
+a mixture, there is no doubt that a little whiting mixed thin, with any
+common varnish, would furnish an equally useful ink for writing on black
+bottles.
+
+
+III.
+
+DECANTING, STRAINING, AND FILTERING OF LIQUIDS.
+
+The decanting of liquids is, under ordinary circumstances, an operation
+sufficiently simple to require no explanation; but the ease and certainty
+with which it can be performed, depend entirely upon the form of the
+vessel from which the liquid is poured; the adhesion existing between
+liquids and solids giving rise to the tendency in the former to run
+down the outside of the vessel; and, if the latter is nearly full, or
+very large in circumference, or the sides approach the perpendicular
+direction, this accident almost always occurs. The difficulty of
+returning a glass of wine to the decanter, or of pouring from one full
+tumbler into another, are well-known examples of this inconvenience.
+
+Advantage may, however, be taken of the adhesion of liquids to solids,
+and by it the former may be led into the required direction. This cannot
+be better illustrated than by a description of the means by which a
+glass of wine may be returned, without spilling, to the decanter. If a
+tea-spoon is dipped into the wine, so as to become wetted with it, and
+held perpendicularly with the bowl downwards, and the point over, but
+not touching the entrance into the decanter, and the edge of the glass
+be made to touch the back of the spoon, it will be found, on inclining
+the former, that the wine, having a perpendicular solid body to adhere
+to and run down, will do so in preference to trickling along the oblique
+outer surface of the wine-glass; and in this mode a liquid may be poured
+steadily out of any similar vessel with so little disturbance as not
+to agitate any sediment that may exist in it. In the laboratory of the
+chemist, a piece of glass rod is usually employed for this purpose; but
+a spoon, or pencil, or any similar substance having a surface capable of
+being wetted by the liquid, answers equally well.
+
+If, however, the vessel out of which it is wished to decant is large,
+very full, or the sides, on pouring, are nearly perpendicular, the
+plan is not successful; thus, it could not be employed in aiding the
+transfer of the liquid from one full tumbler to another. Even this may
+be accomplished without the aid of a funnel, or without spilling, by
+preventing the adhesion of the liquid to the edge or side of the vessel
+out of which it is poured, which may be readily done by greasing the rim,
+when it will be found quite practicable to pour out of a nearly full
+tumbler without spilling.
+
+In many instances, the employment of a syphon in decanting will be found
+very advantageous, particularly when the containing vessel is large,
+and cannot be readily moved, or when there is any sediment which it
+is desirable not to disturb. The most simple form of this instrument
+consists of a tube, bent as in _Fig. 1_, with one leg shorter than the
+other; this may be made of glass, pewter, or, in fact, of any kind of
+stiff tubing that will retain its form—a piece of gutta-percha pipe,
+carefully bent by a moderate warmth, whilst a piece of stout cord is
+in the interior to prevent the sides closing together, answers very
+well. Before use, the syphon must be filled with liquor; this is best
+accomplished by turning it upside down, with the opening to the short leg
+raised on a level with that of the long one, when the liquid should be
+poured into the former. When both legs are filled, they should be closed
+with the fingers; the shorter leg introduced into the liquid it is wished
+to draw off; and the opening of the longer leg brought to a lower level
+than that of the shorter, and on removing the fingers the liquid will
+flow as in _Fig. 1_, until it is below the level of the short leg. If the
+syphon is made of small tubing, or is lessened at the openings so as not
+to exceed one quarter of an inch in diameter, there will be no occasion
+to close the end of more than one leg with the finger, as the liquid will
+not flow when it is brought to the proper position unless both orifices
+are open; and thus the necessity of plunging the finger into the liquid
+is obviated, and the syphon can also be used with a narrow-necked bottle,
+into which the hand could not be passed.
+
+[Illustration: _Fig. 1._]
+
+[Illustration: _Fig. 2._]
+
+To do away with the necessity of filling the syphon before use, the
+instrument is usually made with a sucking tube, as in _Fig. 2_; in this
+case, all that is requisite is, to introduce the short leg, close the
+opening to the long one, and, by the action of the mouth, draw up the
+liquid until both legs are full, when, on removing the finger, the stream
+will flow. A very ingenious syphon of this kind is described by the
+German chemist Mohr; it is thus constructed:—Take a long Eau de Cologne
+bottle, and, with a file and turpentine, make a deep notch across, about
+an inch and a half from the bottom; then, with a charcoal point or
+pastile, or hot iron, produce a crack, and cut off the bottom, grinding
+it smoothly (all these manipulations are described in our last article,
+page 152); then take a tube bent at an angle of forty-five degrees, and,
+by means of a _good_ cork, perforated with a rat-tail rasp, fit it
+tightly in the bottom of the bottle, and add also another piece of tubing
+for a suction tube; the whole will then have the appearance represented
+in _Fig. 3_, and will form an exceedingly useful and very convenient
+syphon.
+
+[Illustration: _Fig. 3._]
+
+In emptying large stone bottles or carboys, the following plan may be had
+recourse to:—Perforate a sound cork with two openings by a rat-tail rasp,
+and fit, air-tight, two tubes bent as in _Fig. 4_. On blowing through the
+upper, the liquid will be forced to ascend and run over the bend of the
+other, which will then act as a syphon. This plan is exceedingly useful
+in emptying carboys of corrosive liquids as oil of vitriol, &c.; and if
+all the joints are—as they should be—air-tight, the flow may be arrested
+by closing the upper tube with the finger. In the figure the outer leg
+of the syphon is shortened to save space; in practice, it must be of
+sufficient length to be lower than the inner leg within the vessel.
+
+If a syphon is required frequently for decanting the same kind of liquid,
+it is found troublesome to be constantly filling it before each time of
+using it; this trouble is obviated by the use of an instrument formed
+with legs of equal length, which are turned up at the ends, as in _Fig.
+5_; this having been filled, may be hung up in the erect position, and
+the liquid will not escape, but on plunging one end into a liquid, it
+will be found immediately to flow from the other, provided that the
+latter is below the level of the surface of the liquid.
+
+[Illustration: _Fig. 4._]
+
+[Illustration: _Fig. 5._]
+
+The operations of straining and filtering are frequently required in
+domestic manipulations, and the apparatus employed usually consists of
+sieves and a jelly-bag. As in many other instances, it will be found
+advantageous to import several contrivances from the laboratory to the
+kitchen; one of the most useful (because most simple) strainers consists
+of a square frame, formed of four pieces of wood nailed together at
+the corners, with a piece of calico, linen, or canvas, of suitable
+fineness, tacked to the four sides; this strainer is particularly useful
+in separating any solid substance—as the residue in making wines—or if
+grated potatoes are put on one made of coarse cloth, the starch can be
+readily washed through, leaving the useless portion on the strainer;
+the cloth should not be tacked very loosely, as it bags down when
+any substance is put on it, and the liquid runs away below from the
+centre. This strainer is a most useful one; it is readily made, of any
+degree of fineness, and of any size; and it also possesses the great
+advantage, that, if necessary, the tacks fastening the cloth can easily
+be withdrawn, when the substance remaining can be rolled up in the cloth,
+and tightly squeezed to express the last portions of the liquid, which
+are frequently the most valuable.
+
+[Illustration: _Fig. 6._]
+
+[Illustration: _Fig. 7._]
+
+In cases where a finer filtration is required than can be obtained by
+means of a cloth, as in cleaning turbid wine or spirit, the use of
+filtering-paper is recommended; this paper is merely a stouter kind of
+blotting-paper, thick varieties of which answer very well for domestic
+purposes; it is most simply used by taking a square piece, folding it
+into half—by bringing the two opposite edges together—and then folding
+the oblong so obtained across its length; by this means a small square
+is obtained, one quarter the original size, which may be opened into a
+hollow cup, having three thicknesses of paper on one side, and one on the
+other; this is to be placed, with the point downwards, in a funnel, and
+the liquid poured in; and as soon as the pores of the paper are expanded
+by the moisture, it will be found to flow through perfectly clear; care
+must be taken in making the filter, not to finger it much where the two
+foldings cross each other, as a hole is readily made at that part, and
+the filter spoiled. The objection to this simple contrivance is, that
+from its flat sides applying themselves closely to those of the funnel,
+the flow of the liquid is impeded, and is, therefore, slow. This effect
+may be obviated by the use of the plaited filter, the construction of
+which we will endeavour to describe. A square piece of filtering, or
+stout blotting-paper, is to be doubled, and the oblong so obtained is
+to be again folded in half, when if the last fold is opened, it will
+have the appearance of _Fig. 6_. From the corners _b b_, folds are to be
+creased in the direction towards _a_, but not reaching it for half an
+inch; these are indicated by the dotted lines, which divide the double
+paper into four triangles, each of which is to be again folded into
+eighths, and care must be taken that all the folds are made the same way,
+that is, projecting to the same side of the paper. When complete, the
+double and creased paper will appear as _Fig. 7_. Now divide each eighth
+into half, by a fold in the _opposite_ direction to those previously
+made, when it will be found that the whole will fold up like a paper fan;
+the projecting loose ends which are formed by the corners _b_, should be
+cut off, and the double sides separated for the first time by blowing
+them apart, when the whole may be readily opened out as in _Fig. 8_.
+In making this filter, which takes a much less time than to follow the
+description, two precautions are requisite. The folds should be made at
+once with one firm pressure, and not with a series of rubbings; and all
+the creases should stop short of the middle, otherwise a hole will be
+made at that point, long before the filter is completed. The advantages
+of this filter are, that it exposes a large surface for the liquid to
+pass through; and from its only being in contact with the funnel where
+the angles project, the current flows away readily.
+
+[Illustration: _Fig. 8._]
+
+The best means for filtration of water, and the construction of water
+filters will be treated of when we speak of the “domestic manipulation”
+connected with that liquid.
+
+
+IV.
+
+THE MANUFACTURE AND USE OF CEMENTS.
+
+The term cement, includes all those substances employed for the purpose
+of causing the adhesion of two or more bodies, whether originally
+separate, or divided by an accidental fracture. As the substances that
+are required to be connected together are exceedingly various, and
+differ very much in their properties as to texture, &c., &c., and as the
+conditions under which they are placed, with regard to heat and moisture,
+are also exceedingly variable, a number of cements, possessed of very
+different properties, are required; for a cement that answers admirably
+under one set of circumstances, may be perfectly useless in others. A
+vast number of cements are known and used in the various arts; but they
+may all be referred to a few classes, and our object in this paper will
+be to describe the manufacture and use of the best of each class, and
+also to state what are the general principles upon which the success or
+failure of cementing usually depends.
+
+The different parts of a solid are held together by an attraction between
+their several particles, which is termed the attraction of cohesion,
+or cohesive attraction. The amount of this varies with the substance;
+thus, the cohesion of the particles of iron to one another is enormously
+great, whilst that between those of chalk is but small. This attraction
+acts only when the particles are in the closest possible contact; even
+air must not be between them. If, after breaking any substance, we could
+bring the particles into as close contact as before, and remove the
+air, they would re-unite, and be as strongly connected as ever. But,
+in general, this is impossible; small particles of grit and dust get
+between them; the film of interposed air cannot be removed; and thus,
+however firmly we press the edges of a broken cup together, it remains
+cracked china still. _Perfectly_ flat, clean surfaces, like those of
+freshly ground plate-glass, may sometimes be made to cohere, so that
+the two pieces become one, and cannot be separated without breaking.
+The attraction of cohesion takes place between the parts of the same
+substance, and must not be confounded with that of adhesion, which is
+the attraction of different substances to one another; for example, the
+particles of a piece of wood are united by cohesive attraction, whilst
+the union of glue and wood to each other depends on adhesive attraction.
+And it is important that this distinction be borne in mind, for, in
+almost all cases, the cohesion between the particles of the cement is
+very much less than the adhesion of the cement to other bodies; and if
+torn apart, the connected joint gives way—not by the loosening of the
+adhesion—but by the layer of cement splitting down the centre. Hence the
+important rule, that the _less_ cement in a joint, the stronger it is.
+Domestic manipulators usually reverse this, by letting as much cement as
+possible remain in the joint, which is, therefore, necessarily a weak
+one. A thick, nearly solid cement, which cannot be pressed out of the
+joint, is always inferior to a thinner one, of which merely a connecting
+film remains between the united surfaces.
+
+Having thus mentioned the general principles that ought always to be
+borne in mind, we will now proceed to describe the manufacture of some of
+the more useful cements, and their mode of use.
+
+MOUTH GLUE affords a very convenient means of uniting papers, and other
+small light objects; it is made by dissolving by the aid of heat, pure
+glue, as parchment glue, or gelatine, with about one quarter or one-third
+of its weight of coarse brown sugar, in as small a quantity of boiling
+water as possible; this, when perfectly liquid, should be cast into
+thin cakes on a flat surface _very_ slightly oiled, and as it cools
+cut up into pieces of a convenient size. When required for use one end
+may be moistened by the mouth, and is then ready to be rubbed on any
+substances it may be wished to join; a piece kept in a desk or workbox is
+exceedingly convenient.
+
+PASTE is usually made by rubbing up flour with cold water and boiling;
+if a little alum is mixed before boiling it is much improved, being less
+clammy, working more freely in the brush, and thinner, a less quantity is
+required, and it is therefore stronger. If required in large quantity, as
+for papering rooms, it may be made by mixing one quartern of flour, one
+quarter pound of alum, and a little warm water; when mixed, the requisite
+quantity of boiling water should be poured on whilst the mixture is
+being stirred. Paste is only adapted to cementing paper; when used it
+should be spread on one side of the paper, which should then be folded
+with the pasted side inwards, and allowed to remain a few minutes before
+being opened and used; this swells the paper, and permits its being
+more smoothly and securely attached. Kept for a few days, paste becomes
+mouldy, and after a short time putrid; this inconvenience may be obviated
+by the use of—
+
+PERMANENT PASTE, made by adding to each half-pint of flour-paste without
+alum, fifteen grains of corrosive sublimate, previously rubbed to powder
+in a mortar, the whole is to be well mixed; this, if prevented from
+drying, by being kept in a covered pot, remains good any length of time,
+and is therefore convenient; but unfortunately it is extremely poisonous,
+though its excessively nauseous taste would prevent its being swallowed
+accidentally; it possesses the great advantage of not being liable to the
+attacks of insects.
+
+LIQUID GLUE.—Several preparations under this name have from time to time
+found their way into use. The liquid glue of the shops, however, is a
+totally different preparation, being inodorous, and very much cheaper.
+It is made by dissolving shell-lac in water, by boiling it along with
+borax, which possesses the peculiar property of causing the solution of
+the resinous lac. This preparation is convenient for its cheapness and
+freedom from smell, but it gives way if exposed to long-continued damp,
+which that made with naphtha resists.
+
+Of the use of COMMON GLUE, very little need be said; it should always be
+prepared in a glue-pot or double vessel, to prevent its being burned;
+which injures it very materially; the objection to the use of this
+contrivance is, that it renders it impossible to heat the glue in the
+inner vessel to the boiling point; this inconvenience can be obviated
+by employing in the outer vessel some liquid, which boils at a higher
+temperature than pure water, such as saturated solution of salt (made
+by adding one-third as much salt as water). This boils at 224° Fahr.,
+12° above the heat of boiling water, and enables the glue in the inner
+vessel to be heated to a much higher temperature than when pure water is
+employed. If a saturated solution of nitre is used, the temperature rises
+still higher.
+
+WATERPROOF CEMENTS are very numerous; a very good one for uniting china
+and glass will be found in another page. It should be stated, however,
+that the gum ammoniac should be also dissolved in a small quantity
+of spirit. Mastic, used instead of ammoniac, makes a clearer cement.
+This mixture, under various fanciful titles, is usually sold at a most
+exorbitant rate.
+
+LIME AND EGG CEMENT is frequently made by moistening the edges to be
+united, with white of egg, dusting on some lime from a piece of muslin,
+and bringing the edges into contact. A much better mode is to slake
+some freshly burned lime with a small quantity of _boiling_ water; this
+occasions it to fall into a very fine dry powder, if excess of water has
+not been added. The white of egg used should be intimately and thoroughly
+mixed, by beating, with an equal bulk of water, and the slaked lime
+added to the mixture, so as to form a thin paste, which should be used
+speedily, as it soon sets. This is a valuable cement, possessed of great
+strength, and capable of withstanding boiling water. Cements made with
+lime and blood, scraped cheese, or curd, may be regarded as inferior
+varieties of it. Cracked vessels, of earthenware and glass, may often be
+usefully, though not ornamentally repaired by white lead spread on strips
+of calico, and secured with bands of twine. But in point of strength,
+all ordinary cements yield the palm to Jefferey’s Patented Marine Glue,
+a compound of India-rubber, shell-lac, and coal-tar naphtha. Small
+quantities can be purchased at most of the tool warehouses, at cheaper
+rates than it can be made. When applied to china or glass, the substance
+should be cautiously made hot enough to cement the glue, which should be
+then rubbed on the edges so as to become fluid, and the parts brought
+into contact immediately. When well applied, the mended stem of a common
+tobacco-pipe will break at any other part in preference to the junction.
+The colour of the glue unfortunately prevents its being used.
+
+The RED CEMENT, which is employed by instrument makers for cementing
+glass to metals, and which is very cheap and exceedingly useful for a
+variety of purposes, is made by melting five parts of black resin, one
+part of yellow wax, and then stirring in, gradually, one part of red
+ochre or Venetian red; in fine powder, and previously _well dried_.
+This cement requires to be melted before use, and it adheres better
+if the objects to which it is applied are warmed. A soft cement, of a
+somewhat similar character, may be found useful for covering the corks
+of preserved fruit and other bottles, and it is made by melting yellow
+wax with an equal quantity of resin, or of common turpentine (not oil
+of turpentine, but the resin), using the latter for a very soft cement,
+and stirring in, as before, some dried Venetian red. Bearing in mind our
+introductory remarks, it will be seen that the uniting broken substances
+with a thick cement is disadvantageous, the object being to bring the
+surfaces as closely together as possible. As an illustration of a right
+and a wrong way of mending, we will suppose a plaster of Paris figure
+broken; the wrong way to mend it is by a thick plate of plaster, which
+makes, not a joint, but a botch. The right way to mend it, is by means of
+some well-made carpenter’s glue, which, being absorbed into the porous
+plaster, leaves merely a film covering the two surfaces, and, if well
+done, the figure is stronger than elsewhere.
+
+On carefully reading over our article, we find one useful substance has
+been omitted, namely, what is termed _mastic_ cement, which is used
+for making a superior coating to inside walls, and which must not be
+confounded with the _resin mastic_. It is made by mixing twenty parts of
+well-washed and sifted sharp sand, with two parts of litharge, and one of
+freshly burned and slaked quick-lime, in fine _dry_ powder. This is made
+into a putty, by mixing with linseed oil; it sets in a few hours, having
+the appearance of light stone; and we mention it, as it may frequently
+be employed with advantage in repairing broken stonework (as stairs) by
+filling up the missing parts. The employment of Roman cement, plaster,
+&c., for masonry work, hardly comes within the limits of Domestic
+Manipulation.
+
+
+V.
+
+DIVIDING, POWDERING, GRINDING, ETC.
+
+The operations of chopping, powdering, grinding, &c., are so frequently
+required in cooking, and the other branches of domestic economy, as to
+render any description of their utility wholly unnecessary; and we may
+therefore confine ourselves to describing the best means of accomplishing
+the object desired. Powdering is usually performed by the aid of the
+pestle and mortar. Most of the works on Cookery recommend the use of a
+marble mortar; this material is about one of the worst that could be
+selected for the purpose. In the first place, it is expensive; secondly,
+it is rapidly corroded, even by the weak acids used for food; thirdly,
+it is readily stained by oily substances; fourthly, it is absorptive of
+strong flavours, imparting them readily to the next substance pounded;
+and lastly, it is brittle, and even if not broken, is not calculated
+to withstand much wear. By far the best material for the purpose is
+the Wedgewood ware; mortars made of it are cheaper, cleaner in use,
+and stronger than those of marble, and are not corroded by acids or
+alkalies—their pre-eminence is so great, that they are invariably used by
+druggists.
+
+[Illustration: _Fig. 9._]
+
+The act of powdering requires great tact and practice to perform it
+neatly and rapidly. After the object has been broken into small pieces
+by blows from the pestle, a grinding action is required; this should
+at first be given by striking the fragments, not in the centre of the
+mortar, but towards the side furthest from the operator; the pestle,
+by this means, grinds over them in its descent to the centre, and much
+more rapidly accomplishes their division than if mere blows are given.
+After the object has been divided to a certain extent, blows are entirely
+useless, and a grinding in circles becomes requisite; if the circle is
+confined to one part of the mortar, the same portions get rubbed over
+and over again, the others escaping; this is avoided by constantly
+and regularly altering the size of the circles. If they are commenced
+in the centre, they should gradually increase in size until the sides
+are reached, and then contract again, and so on. By this means, the
+whole of the powder is brought under the action of the pestle, and the
+operation is much quicker than if performed at random. One great fault
+usually committed in powdering, is the endeavour to operate on too large
+a quantity of material at one time. The operation is much more rapidly
+conducted if small portions are taken, and if the material is tough, and
+contains much fibrous matter, the process may be very much shortened
+by removing those parts which are sufficiently powdered, by sifting
+from time to time through a sieve. This may be objectionable, however,
+from the fine powder escaping into the air; in this case, the following
+contrivance will be found useful:—A cylindrical tea-canister of the
+requisite size is taken, with a loosely fitting lid, (or, if tight, the
+lid may be enlarged by four slits being made partly up the sides); a
+bag of lawn is dropped into the canister, the top being turned over the
+edge; the powder to be sifted is put in the bag, the lid put on, and, by
+tapping and shaking, the finest portions pass into the canister without
+any escaping into the air—a point of very considerable importance where
+the powder is irritating or expensive.
+
+Various contrivances are constantly had recourse to, in order to render
+certain substances more readily pulverisable, the contrivance varying
+very much with the peculiarities of the substance. We will mention
+a few of these, as they may afford useful suggestions in cases of
+difficulty. All vegetable, and many mineral substances, are much more
+readily powdered after having been _thoroughly_ dried; so far is this
+process carried, that many drugs are dried so as to lose fifteen per
+cent. of their weight before powdering. In proof of the utility of the
+drying, let any person try to powder a piece of whiting as it comes from
+the oilman’s; it will be found to cake together, and be more readily
+powdered; if dry, however, it powders with the greatest ease. After
+drying, substances should not be exposed to the air; but, unless they are
+of such a nature as to be softened by heat, are better operated on while
+still warm. Flints are more readily powdered by being heated to redness
+and quenched in cold water; charcoal, for tooth-powder, while still warm
+from drying. Gum can only be powdered whilst perfectly dry. Camphor,
+which is with great difficulty powdered alone, yields readily if a drop
+or two of spirit is poured on it. Substances which clog together and cake
+under the pestle, are not uncommon; to these it is sometimes requisite to
+add sand, which may afterwards be separated—this prevents the clogging;
+but its use is often impracticable. Lime, if required in very fine
+powder, for dusting over plants to kill slugs, &c., is readily obtained
+by slaking it, when fresh burned, with _boiling_ water; when, if too much
+water is not used, it falls into an exceedingly fine powder.
+
+Sal-ammoniac, and some other saline bodies, are most readily powdered
+by dissolving them in as small a quantity of boiling water as possible,
+and stirring the solution rapidly as the water is boiled away, or as
+the solution cools. Before dismissing the pestle and mortar, we may
+allude to their use in mixing powders together, although a much more
+ready mode of doing this is with a sieve. Two or more powders stirred
+together, and passed two or three times through a sieve, are much more
+intimately mixed, than if rubbed for a long time in a mortar. Metals
+cannot be divided in the mortar; the most convenient mode of proceeding,
+if they are fusible under a white heat, is to melt them, and pour them
+whilst liquid into a pail of water, which should be full to avoid any
+spluttering, and the hotter the metal, the more filmy the particles. It
+is scarcely requisite to state, that the metal should be poured in a
+circle, so as not to collect at one place.
+
+Chopping is usually performed in the kitchen, with a large common knife;
+but is more speedily done by some of the improved contrivances similar
+to the following:—The chopping-board should be made of hard wood,
+with the grain at right angles to the surface of the board, by which
+it is rendered much more durable than if they are parallel to it. The
+chopping-knives should be placed at right angles to the handles, and may
+be of either the following patterns. If a large quantity of material has
+to be acted on, we would recommend a board as above, not less than three
+inches thick, and smooth on both sides, so that either may be used, of
+the requisite size—say eighteen inches or two feet in diameter. On this
+should stand a loose bottomless tub, to confine the materials, and the
+whole resting on the floor, should be used with a knife, sufficiently
+long in the handle to be employed by a person standing erect, and it
+would be very convenient to have a small cross-bar for the hands, as
+shown in _Fig. 12_.
+
+[Illustration: _Fig. 10._]
+
+[Illustration: _Fig. 11._]
+
+[Illustration: _Fig. 12._]
+
+Small chopping-knives are sold, consisting of three blades riveted
+together, and a very convenient one is made by fastening, at convenient
+distances, a number of flat circular disks, sharpened at the edges, on to
+a central axis with a handle at each end.
+
+Many substances, such as stale bread, dried herbs, &c., may be very
+conveniently powdered by rubbing them through a wire sieve, of the
+requisite degree of fineness. Herbs intended for use in this way, should
+be dried as rapidly as possible, without being scorched, in small heaps,
+before the fire; parsley and others done this way, may be powdered,
+retaining their bright green colour and flavour, both of which are
+preserved if they are corked tightly in bottles, and kept in a dry,
+dark cupboard. The use of waxed paper to preserve dried powders in, or
+for tying them down in jars, or generally as a very good substitute for
+bladder, will often be found convenient. It is readily made by laying a
+sheet of smooth stout paper on a warm iron plate, as the top of a kitchen
+oven; on this place the thin tissue or other paper to be waxed; put a
+piece of wax on it, and as it melts, rub it over, spreading it evenly.
+One end of a cork, covered with two thicknesses of linen, answers very
+well for a rubber. If a hot plate is not at hand, the sheet of paper may
+be held before the fire, and rubbed over as it warms, with the cut edge
+of a cake of white wax; but this requires the co-operation of two persons.
+
+
+VI.
+
+KNOTS, PACKAGES, PARCELS, ETC.
+
+The poet Crabbe, speaking of the writing of the rustics, signing his
+parish register, says—
+
+            “’Tis strange that men
+    Who guide the plough should fail to guide the pen!
+    For half a mile the furrows even lie;
+    For half an inch the letters stand awry.”
+
+A parallel remark might with equal justice be made on the gentler sex,
+who, after exercising a degree of tact, neatness, and tasteful invention,
+that the self-styled “lords of the creation” might in vain hope to rival,
+in the formation of a piece of needlework, knitting, netting, or crochet,
+are for the most part, totally unable, when it is finished, to tie it
+up so as to make a decent parcel; ladies’ packages are, in fact, the
+opprobrium of the sex—the annoyance of all carriers, cads, and coachmen,
+who have anything to do with their conveyance, and the torment of their
+owners; the cords are certain to become loose, the knots are sure to
+slip, except when a slip-knot is requisite, and then it is a fixture! It
+is in the hope that we may be instrumental in improving this state of
+things, that we are induced to devote this article to Knots, Packages,
+Parcels, &c., and we shall at once lay before our fair readers a method
+of tying a parcel neatly and securely, and at the same time affording
+facilities of releasing the contents without destroying the string by
+cutting it away—a too ordinary practice, especially where time is an
+object.
+
+[Illustration: _Fig. 13._]
+
+The most simple purpose for which a knot is required, is the fastening
+together of two pieces of string or cord: the knot selected for this
+purpose should possess two important properties—it should be secure from
+slipping, and of small size. Nothing is more common than to see two cords
+attached together in a manner similar to that shown in _Fig. 13_. It is
+scarcely possible to imagine a worse knot; it is large and clumsy, and
+as the cords do not mutually press each other, it is certain to slip,
+if pulled with any great force. In striking contrast to this—the worst
+of all—we place one of the best; namely, the knot usually employed by
+netters, and which is called by sailors “the sheet-bend.” It is readily
+made by bending one of the pieces of cord into a loop (_a b_, _Fig. 14_),
+which is to be held between the finger and thumb on the left hand;
+the other cord _c_ is passed through the loop from the farther side,
+then round behind the two legs of the loop, and lastly, under itself,
+the loose end coming out at _d_. In the smallness of its size, and the
+firmness with which the various parts grip together, this knot surpasses
+every other: it can, moreover, be tied readily when one of the pieces,
+viz., _a_, _b_, is exceedingly short; in common stout twine, less than
+an inch being sufficient to form the loop. The above method of forming
+it is the simplest to describe, although not the most rapid in practice;
+as it may be made in much less time by crossing the two ends of the
+cord (_a b_, _Fig. 15_) on the tip of the fore-finger of the left hand,
+and holding them firmly by the left thumb, which covers the crossing;
+then the part _c_ is to be wound round the thumb in a loop, as shown
+in the figure, and passed between the two ends, behind _a_ and before
+_b_; the knot is completed by turning the end _b_ downwards in front of
+_d_, passing it through the loop, securing it under the left thumb, and
+tightening the whole by pulling _d_. As formed in this mode, it is more
+rapidly made than almost any other knot; and, as before stated, it excels
+all in security and compactness, so firmly do the various turns grip each
+other, that after having been tightly pulled, it is very difficult to
+untie; this is the only drawback to its usefulness, and in this respect
+it is inferior to the reef-knot, _Fig. 16_, which is made in precisely
+the same manner that a shoestring is tied, only pulling out the ends
+instead of leaving them as bows. The only precaution necessary in making
+a reef-knot is, to observe that the two parts of each string are on the
+same side of the loop; if they are not, the ends (and the bows, if any
+are formed) are at right angles to the cords; the knot is less secure,
+and is termed by sailors a granny-knot. Other knots are occasionally used
+to connect two cords, but it is unnecessary to describe them, as every
+useful purpose may be answered by those above mentioned.
+
+[Illustration: _Fig. 14._]
+
+[Illustration: _Fig. 15._]
+
+[Illustration: _Fig. 16._]
+
+The binding knot (_Figs. 17_ and _18_) is exceedingly useful in
+connecting broken sticks, rods, &c., but some difficulty is often
+experienced in fastening it at the finish; if, however, the string is
+placed over the part to be united, as shown in _Fig. 17_, and the long
+end _b_, used to bind around the rod, and finally passed through the loop
+_a_, as shown in _Fig. 18_, it is readily secured by pulling _d_, when
+the loop is drawn in, and fastens the end of the cord.
+
+For fastening a cord to any cylindrical object, one of the most useful
+knots is the clove hitch, which, although exceedingly simple and most
+easily made, is one of the most puzzling knots to the uninitiated.
+There are several modes of forming it, the most simple being perhaps
+as follows:—Make two loops, precisely similar in every respect, as _a_
+and _b_, _Fig. 19_, then bring _b_ in front of _a_, so as to make both
+loops correspond, and pass them over the object to be tied, tightening
+the ends; if this is properly done, the knot will not slip, although
+surrounding a tolerably smooth cylindrical object, as a pillar, pole, &c.
+This knot is employed by surgeons in reducing dislocations of the last
+joint of the thumb, and by sailors in great part of the standing rigging.
+The loop which is formed when a cable is passed around a post or tree
+to secure a vessel near shore is fastened by what sailors term two half
+hitches, which is simply a clove hitch made by the end of the rope which
+is passed around the post or tree, and then made to describe the clove
+hitch around that part of itself which is tightly strained.
+
+[Illustration: _Fig. 17._]
+
+[Illustration: _Fig. 18._]
+
+[Illustration: _Fig. 19._]
+
+From the tying of knots we may pass on to the tying over of bottles,
+preserves, jars, &c.; the object with which this operation is performed
+is either to prevent the excess of air or the escape or entrance of
+moisture; the act itself is so very simple as to require no explanation;
+but a few words may be said on the choice of material, which should be
+varied, so as to suit the exigencies of each particular case. When a
+vessel of spirit is to be tied over, leather is frequently selected—a
+very erroneous practice, as the vapour of spirit passes readily through
+that substance, but cannot penetrate bladder, which should be invariably
+used for the purpose. So effectually is spirit confined by bladder, that
+when weak spirits are put into bladders or into vessels tied over with
+bladder, and allowed to remain some time, they are strengthened, as the
+vapour of the water passes away, that of the spirit being retained.
+
+Bladder, or other animal membranes of the same nature, in a moist and
+flaccid state, are usually selected for tying over preserves and jams,
+for which they are well adapted; should it be impracticable to obtain
+them, the waxed paper described at page 165 is a very good substitute.
+Many persons place a thin piece of oiled paper in the jar resting on
+the jam, in addition to tying it down; this assists in excluding air
+and preventing mouldiness, but we have found a piece of very thin paper
+moistened with white of egg much more efficacious. The thin sheet-lead
+used for lining the interior of tea-chests, or stout tin-foil, is very
+advantageously used in tying down vessels containing specimens of natural
+history preserved in spirits, as they effectually prevent the escape of
+the latter for a long series of years. The plan usually pursued is to
+tie the cork over first with a single bladder, then with the metal, and
+finally with a second piece of bladder, which is afterwards covered with
+a coat of black paint.
+
+[Illustration: _Fig. 20._]
+
+The tying up of parcels in paper is an operation which is seldom neatly
+performed by persons whose occupations have not given them great
+facilities for constant practice. Whether the paper be wrapped round the
+objects, as is the case usually when it is much larger than sufficient
+to enclose them, or merely folded over itself, as is done by druggists,
+who cut the paper to the required size, it is important that the breadth
+of the paper should be no more than sufficient to enable it to be folded
+over the ends of the object enclosed, without passing over the opposite
+side: it is impossible to make a neat or close parcel with paper which
+is too broad; excess in length may be readily disposed of by wrapping
+it round; but excess of breadth should be cut away. With regard to
+turning in the ends, the mode adopted by grocers is the best. The most
+common cause of failure in parcels is their being badly corded; we will,
+therefore (however unnecessary the description of so simple a performance
+may appear to those already acquainted with it), describe the most
+readily acquired mode of cording.
+
+[Illustration: _Fig. 21._]
+
+Let a single knot be made in the end of the cord, which is then passed
+round the box or parcel. This knotted end is now tied by a single hitch
+round the middle of the cord (_Fig. 20_) and the whole pulled tight.
+The cord itself is then carried at right angles round the end of the
+parcel, and where it crosses the transverse cord on the bottom of the
+box (_Fig. 21_), it should (if the parcel is heavy, and requires to be
+firmly secured) be passed _over_ the cross cord, then back underneath it,
+and pulled tightly, then over itself; lastly, under the cross cord, and
+on around the other end of the box. When it reaches the top it must be
+secured by passing it under that part of the cord which runs lengthways
+(_a_, _Fig. 20_) pulling it very tight, and fastening it by two half
+hitches round itself. The great cause of parcels becoming loose is the
+fact of the cord being often fastened to one of the transverse parts
+(as _b_, _Fig. 20_) instead of the piece running lengthways, and in this
+case it invariably becomes loose. The description may perhaps be rendered
+clearer by the aid of the figures, which exhibit the top and bottom of a
+box corded as described. The cords, however, are shown in a loose state,
+to allow their arrangements to be perceived more easily.
+
+
+VII.
+
+ON THE OPERATIONS AFFECTING WATER.
+
+The subject of the Water supply to the Metropolis and other large towns
+is one of the highest importance to the well-being of the community at
+large, in whatever point of view it may be regarded—whether as affecting
+the comfort, the health, or the pocket of the consumer, its influence can
+scarcely be overrated. To enter, however, into this matter, affecting,
+as it does, so many varied and conflicting interests, would be to pass
+beyond the limits set to this series of papers; what remains for us to do
+is to avail ourselves of the vast amount of scientific knowledge which
+has been recently brought to bear upon the question, and to cull from it
+such portions as bear directly upon _Domestic Manipulation_.
+
+The quantity of water for domestic purposes depends mainly upon its
+degree of hardness or softness; and this in its turn depends almost
+entirely upon the quantity of lime dissolved in some form or other in
+the water. In speaking of the quality of water, the term “degree of
+hardness” is much used; thus we say that the water of the Thames is of
+fourteen degrees of hardness, that of the Hampstead springs about ten
+degrees, &c. &c. In these and most other cases the hardness is owing to
+a certain amount of chalk (carbonate of lime) dissolved, and the degrees
+of hardness correspond with the number of grains contained in a gallon
+of water. Thus the Thames water, of fourteen degrees of hardness, has
+in each gallon fourteen grains of chalk, and the Hampstead ten grains.
+It is found, upon experiment, that one gallon (weighing 70,000 grains)
+of _pure_ water will not dissolve more than two grains of chalk, and so
+acquire two degrees of hardness; and that whenever more is contained in
+water, the excess is always owing to the presence of carbonic acid gas,
+which enables it to dissolve a much larger quantity. The practical part
+of our subject depends on this fact; for if by any means we can get rid
+of the carbonic acid, the dissolved chalk is necessarily precipitated,
+and the hard water, unfit for culinary and domestic purposes, becomes
+soft, and well adapted to both these uses. Carbonic acid is in part
+expelled from water by heating it to the boiling point: a still larger
+quantity is got rid of after boiling for some few minutes, and nearly
+every trace disappears at the end of half an hour; and just in proportion
+as the carbonic acid gas is expelled, so does the chalk fall, rendering
+the water in the first instance turbid, and becoming deposited on the
+interior surface of kettles, where it forms the well-known rock or _fur_.
+
+It has been found that water of fourteen degrees of hardness lost two
+degrees when merely made boil; boiling for five minutes reduced the
+hardness to six degrees; and for a quarter of an hour, to little more
+than four degrees. The practical application of this knowledge needs
+scarcely to be pointed out. Whenever a soft water is required, boil for
+several minutes before using. In making tea, for instance, the economy
+and general superiority of soft water is well known. Those, however,
+who use Thames water, just made to boil, employ a water of upwards of
+eleven degrees of hardness: those who boil for five minutes, diminish
+the hardness of the water by nearly one-half; and by boiling for a
+quarter of an hour, it can be lessened to one-third. This circumstance
+is one of those that prove how great a substratum of truth there is at
+the bottom of most popular notions. How many a young gentleman, with a
+smattering of science just enough to inform him that water gets no hotter
+however long or violently it is boiled, has laughed at his grandmother’s
+antiquated notions, because she requested that the water might be made
+to boil thoroughly before the tea was made: the old lady could give no
+very satisfactory explanation of her prejudice, yet it was not the less a
+correct one.
+
+Before going further in this matter, it may be stated that there are some
+waters in which the lime is dissolved in the form of gypsum (sulphate
+of lime); in these, which fortunately are rare, the hardness is of a
+permanent character, and cannot be lessened by boiling. Tea made under
+such circumstances may be improved, either by the addition of a _very
+small_ quantity of carbonate of soda, or the tea should be kept soaking
+for half an hour, under such circumstances as will retain the heat. This
+latter is the plan followed in Greenwich Hospital, where they use a well
+water of nineteen degrees of permanent hardness.
+
+In washing, the use of hard water is, as is well known, extremely
+prejudicial. The explanation is exceedingly simple: every degree of
+hardness in a gallon of water destroys ten grains of soap; and by
+following out the calculation, it will be found that 100 gallons of
+unboiled Thames water waste exactly two pounds of soap before any
+approach to a lather can be made. Now what is the remedy for this evil?
+Simply to boil the water some time before use; one quarter of an hour’s
+boiling will reduce the waste of soap from two pounds to ten ounces; and
+half an hour’s boiling will still further lessen it to six ounces; but no
+amount of boiling will make Thames water equal to rain water, which is
+without hardness.
+
+There is one practical matter of great importance to which we wish to
+draw the attention of all concerned; it is the effect of boiling linen
+in hard water. If clothes are put into cold water, and then boiled, the
+precipitation of chalk (which has been so often alluded to) takes place
+on the clothes, and whatever colouring matter exists in the water goes
+down with the chalk, and also becomes attached to the linen, rendering it
+of that disagreeable and unremovable dirty hue which is so characteristic
+of certain laundries. If boiling is absolutely requisite for white
+fabrics, it should be done in water which has been boiled half an hour,
+allowed to stand, and then poured off from the sediment; otherwise, from
+the immediate precipitation of the chalk, the dirt is boiled in and
+thoroughly fixed to the fabric. A moment’s consideration will convince
+any one that a deposit similar to the _fur_ in a tea-kettle cannot be
+expected to improve the appearance of white linen. Where clear rain water
+can be obtained, there is no objection to the boiling of clothes in it,
+as, being absolutely free from lime, no precipitation can take place.
+The use of soda in softening water employed in washing, is well known;
+but the remedy is not without its own evil: it weakens the fibre of the
+cloth, and unless it is much more thoroughly removed by rinsing than is
+usually the case, it occasions a very permanent yellow tinge when the
+cloth is heated.
+
+
+VIII.
+
+BOILING, STEWING, ETC.
+
+From our last article on the properties of hard and soft water, we pass,
+by a natural transition, to the employment of that liquid in the culinary
+operations above named. In practice, nothing can at first sight appear
+more simple than the operation of boiling, whether it be confined to the
+mere heating of a liquid, or extended to the preparation of an article
+of food; yet it is one which involves chemical principles of a very high
+order, and which is by no means so simple a matter as it may be regarded
+at a cursory glance.
+
+To trace the steps of the process from its commencement, let us imagine
+a vessel of water placed over the fire, and receiving constantly a
+supply of heat from that source; the effect is, that its temperature
+gradually rises from about 50° or 60°, the usual warmth of ordinary
+water, to 212°, the point at which boiling takes place; but before it
+reaches that height, a number of bubbles may be observed forming on the
+sides of the vessel; these gradually increase in size, and when they
+become sufficiently buoyant, quit their position, rise to the surface,
+and escape; they consist of air previously dissolved in the water, and
+which is expelled by the increased heat. Water which has been boiled
+and allowed to become cold, without much exposure to the air, fails to
+re-absorb the quantity it previously contained, and consequently has its
+character somewhat altered. Thus, it freezes more readily than water
+which has not been boiled, in consequence of the air not having to be
+expelled in the act of solidifying, as is usually the case: hence, the
+ice from boiled water is free from those numerous air bubbles which
+are always to be observed in common ice. It possesses also a mawkish
+unpleasant taste, and is totally unable to preserve the life of any
+aquatic animal. The presence of this minute quantity of air in ordinary
+water, is very essential to its utility. Faraday found that water,
+_totally_ destitute of air, does not boil in the usual mode, but when
+heated to the boiling point, it at once, with an instantaneous and
+violent explosion, passes into the form of steam. This strange fact,
+which shows upon what small, and, apparently, trivial circumstances, the
+comfort—nay, we may truly say—the existence of man depends, is strikingly
+shown by a very ingenious experiment, devised by that most celebrated
+chemist. He took a piece of Wenham Lake ice (which, from peculiar local
+causes, such as being formed from spring water, is totally destitute
+of air), and melted it under a covering of sweet oil; this prevented
+the absorption of any air during the liquefaction; on continuing the
+heat, the water rose in temperature, and on reaching the boiling point,
+suddenly burst into steam, with an explosive power, sufficiently great to
+scatter the glass vessel in which the experiment was made into fragments;
+and had it not been for a protecting covering of wire gauze, very serious
+effects might have ensued.
+
+From the precipitation of the dissolved chalk present in most kinds of
+water, a cloudiness or slight turbidity is always to be observed in
+boiled water.
+
+After the escape of the air, bubbles of steam, at first very small in
+size, are formed at the bottom of the vessel, those formed at first are
+at once cooled from the whole water not being of an equal temperature,
+and are condensed before they reach the surface: this very rapid and
+successive condensation of numerous small bubbles gives rise to that
+peculiar vibration which occasions what is termed the _singing_ of the
+tea-kettle, and which, as is well known, is indicative of its approach
+to the boiling point; when the whole water is uniformly heated, this
+effect no longer occurs, but the bubbles of steam rise to the surface
+and escape. After having been heated to 212°, the temperature of water
+no longer rises; it is not possible, under ordinary circumstances, to
+increase the temperature in the slightest degree, for all the extra heat
+that is given to boiling water merely produces an increased quantity of
+steam, by which it is carried off, without affecting the heat of the
+remaining water. This is a matter of considerable practical importance
+in cookery; and it should be always borne in mind, that the most gentle
+simmer is as efficacious in cooking as the most violent boiling, for
+the degree of heat in both cases is precisely the same, so that after
+having once raised the water to the boiling point, the most moderate fire
+is sufficient in ordinary cases to keep it there; by attention to this
+point, a most enormous saving may often be effected in the consumption of
+fuel, although this is a consideration that will be more fully entered
+into in a subsequent article. Thick liquids, which do not readily permit
+the escape of steam or the rapid motion between the particles of the
+fluid, may, however, be readily heated at the part exposed to the fire
+to a much higher degree, whilst those portions not immediately in contact
+with the heat are much colder; from this cause they are very apt to be
+charred, and if articles of food, they are totally spoiled. To avoid
+this effect, recourse may be had to the _bain marie_, which is simply
+the same contrivance that may be observed in a carpenter’s glue-pot,
+applied to the preparation of articles of food, being merely an inner
+vessel to contain the substance to be heated; this is placed in an outer
+one, the space between the two containing water. On placing this on the
+fire, it is obvious that the substance in the inner vessel, being heated
+solely by the boiling water, cannot possibly become burnt; this most
+useful contrivance is adopted in all first-class kitchens, and is equally
+indispensable in the chemist’s laboratory; by its aid, soups, gravies,
+&c., can be kept hot any length of time without risk, preserves made
+without burning, &c.; the chief precautions required in its use are, that
+the inner vessel should be thin and formed of metal, so as to allow the
+rapid transmission of heat from the boiling water, and care should be
+taken that the outer vessel does not boil dry. One serious disadvantage
+attends its use as ordinarily employed, it is, that it is impossible to
+heat substances in it to the boiling point, for the water itself is only
+at that temperature, and the substance in the inner vessel is always a
+few degrees below. This evil may, however, be entirely obviated, by using
+a solution in the outer vessel, which boils at a higher temperature than
+212°, and which will therefore raise the inner vessel and its contents to
+that point; thus, if the water be made to dissolve as much common salt as
+it is capable of doing, it will not boil until it is heated to 224°; or
+if it is saturated with sal-ammoniac or nitre, the heat will rise 12° or
+14° higher. We need scarcely say that the first of these substances will
+be found a very useful and economical addition to the _bain marie_. When
+chemists require a still higher temperature, they have recourse to a bath
+of olive oil, which is capable of bearing a degree of heat as high as
+500°; but its extreme danger over an open fire entirely precludes its use
+in any culinary operation.
+
+The mode of conducting the operation of boiling should not be uniform,
+but vary with the different purposes required. Thus, in the case of
+meat, a temperature of 212° hardens, instead of softening, two of the
+substances which it contains; namely, the fibrine, or material forming
+the chief part of the muscular fibre, and the albumen, or portion which
+is analogous to white of egg; if, on the contrary, meat is cooked by
+means of water at a lower temperature, the most nutritious parts are
+dissolved out, and the solid food left comparatively innutritious. The
+celebrated German chemist, Liebig, proposes the following plan:—he
+recommends that a piece of meat of considerable size should be taken and
+plunged into perfectly boiling water, over a good fire; that the water
+should be kept boiling for a few minutes, and then a portion of cold
+water, equal in quantity to about one-half of the boiling water, should
+be thrown in: this will reduce the temperature to about 160°, at which
+point the meat should be kept until thoroughly done; which, however,
+takes a much longer time than in the ordinary mode.
+
+The object of this mode of proceeding is, in the first instance, to
+harden the exterior of the meat, converting it into a sort of crust,
+which prevents the escape of the nutritious juices into the water, whilst
+the long continuance of the gentle heat afterwards cooks the interior
+without hardening either the albumen or the fibrine. Of course, where
+the object of boiling is to make soup, the opposite plan must be had
+recourse to; the meat should be in small instead of large pieces, put on
+in cold water and very slowly heated, so that all the soluble parts may
+be dissolved before the fibre is hardened by the action of boiling water.
+
+In boiling eggs, the effect of heat in hardening the albumen is well
+known; by being suddenly plunged into boiling water, the outside is
+hardened to the greatest degree of which it is capable, and is thereby
+rendered extremely difficult of digestion, whilst the inside is barely
+warmed; if, on the contrary, they are placed in cold water, which is then
+raised to the boiling point, removed from the fire, and allowed to stand
+about a minute (or two, if required to be well done), it will be found
+that, instead of having an almost leathery consistence, the white will be
+uniformly partially hardened, and will furnish a much more pleasant and
+digestible article of diet; the improvement, in fact, is so great, the
+common eggs cooked in this manner very nearly approach new-laid ones in
+quality.
+
+If the operation of boiling has to be performed on any substance
+containing starchy matters—as potatoes, rice, flour, &c., then the heat
+must, on the contrary, be raised to a sufficient degree to burst the
+little grains of which the starch consists, and liberate the interior
+nutritious portions, before it can become fit food for man; uncooked
+starch not being readily or easily digested. And even in the case of
+those vegetable-feeding animals whose power of digesting such substances
+surpasses that of man, there is the greatest advantage to be derived from
+the use of cooked food, as the most intelligent and scientific farmers
+at the present day well know; and we would strongly urge on those of our
+readers who keep pigs, to try the experiment of baking the potatoes they
+give them, for this process, like boiling, has the effect of bursting the
+starch grains; they will find the effect to be that the food will go much
+further, all of it being digested, and that the quality of the flesh will
+be very materially improved.
+
+
+IX.
+
+ECONOMY OF HEAT.
+
+Perhaps few of our readers are aware of the extraordinary wastefulness
+of our usual processes for obtaining artificial heat; at the most
+moderate computation, seven-eighths of the warmth produced by an open
+fire, pass up the chimney, and are entirely useless; and according to
+other estimates, which we regard as being nearer the truth, fourteen
+parts out of every fifteen are thus uselessly wasted. In no other
+civilized country in the world, except in England, is such an enormous
+waste of fuel allowed; nor would it be the case here, were it not that
+the comparatively low price of fuel, from the abundance of coal, has led
+to the extravagance. It may be asked, what are the defects of a common
+fire-place that render it so wasteful, and in what way is the heat
+carried off? In reply it may be stated, that one-half the heat produced
+passes away with the smoke and heated air arising from the fire, a
+quarter is carried up by the draught of cold air from the room, which,
+flowing around the fire and between it and the mantel-piece, rises with
+the smoke. Again, the soot which passes away is unburned fuel, and is,
+therefore, useless; and a large portion of heat is thrown downwards
+on to the ashes, and is wasted; whilst the iron, of which the grates
+are generally made, conveys away a very considerable quantity. On the
+continent of Europe, where the cold in winter is much more intense than
+in this country, and where fuel is considerably dearer than with us, the
+production of heat is more economically managed—stoves of very admirable
+construction being constantly had recourse to, both for the purpose of
+producing warmth and for cookery. It is to the latter application of heat
+that we must mainly confine ourselves in this paper, and having been at
+some considerable pains in examining the various stoves and ranges now
+to be obtained in this country, we place the results of our experience
+before our readers.
+
+The cooking-stove common on the continent, consists of an enclosed
+fire-pan, with a grating below and a lid at the top for the supply of
+fuel; this is enclosed in an oven, supported on the floor of the room
+by feet, and which is heated by the warmth thrown out by the sides of
+the fire-pan, and also by a flue spreading over the top, which is thus
+heated; whilst the upper surface of the flue forms a hot plate, on which
+many saucepans, &c., can be kept boiling, and any vessel can also be
+placed over the fire by the removal of the lid. As the draught is under
+perfect control, the fuel is slowly consumed; and the stove affords means
+of baking, boiling, frying, and stewing, at a very small expense.
+
+Some years since, a modification of this contrivance was introduced here,
+under the title of the Bruges Stove, by Messrs. Cottam & Hallam, Oxford
+Street. But it had one deficiency, which, in English eyes, overwhelmed
+all its advantages, viz., that no fire was visible, and also that
+boiling, toasting, and roasting, were, not to be performed by its means.
+
+Those of our readers who visited Prince Albert’s Model Cottages opposite
+the Exhibition, may have noticed a stove, looking very much like a long
+oblong box, standing on four legs, having two doors in the front, one
+opening into a large-sized oven, the other disclosing the fire-grate,
+which was fed by the removal of a lid at the top—the draught from the
+fire passed over the oven, heating it and the hot plate above. This stove
+combines all the advantages of the continental cooking stoves, with the
+cheerful appearance of an open fire; at the same time, by closing up the
+fire-place door, it is converted into a close stove, with an excessively
+small consumption of fuel. From experience in its use, we can state that
+it bakes admirably, either bread or large joints of meat; at the same
+time, it boils a saucepan and steamer over the fire-hole, and also four
+large or six smaller saucepans on the top of the hot plate; it fries
+well, and broils before the fire, and this, with less than one-half the
+fuel that was employed to do a portion of the work in the range which it
+has deposed. The _bain marie_, the use of which was described in our last
+article, and which is so excellent a means of keeping soups, gravies,
+sauces, &c., hot without burning or drying them up, is readily used with
+it; and the _sauté_ pan, or deep frying-pan, which is employed as a
+preliminary operation in most French-made dishes, is conveniently used.
+This contrivance (which is absurdly termed by our cooks the _sooty_ pan)
+derives its name from the verb _sauter_, to jump—the meat being rapidly
+turned over and browned previous to stewing. The only disadvantage
+attending the use of the stove is, that it is not calculated for
+roasting; but every other operation in cooking, it performs infinitely
+better than a common fire, and that at a consumption of less than half a
+bushel of coke per day. This stove, which is termed the Cottager’s Stove
+(_Fig. 1_), is made by Messrs. Benham, Wigmore Street.
+
+[Illustration: _Fig. 1._]
+
+Those who object to a stove of this character, preferring a range, even
+at a greater sacrifice of economy, should still be somewhat guided by
+correct principles in their selection; a range surrounded by iron is an
+absurdity, as the metal conducts away the heat rapidly; it should be
+backed and lined with fire-brick or Welsh lumps, which throw out the heat
+with great power. In an open fire-place, the active combustion is wanted
+in front for roasting, and there only should air enter the fire; in most
+ranges the air enters below, causing the greatest heat to be thrown upon
+the ashes. It may be thought that closing up the bottom would produce the
+same effect as allowing it to be choked up with ashes in a common grate,
+deadening the fire; this is not the case with a properly constructed
+range, backed with a slanting back of fire-clay; the ashes can be readily
+removed at the bottom, and from all the draught being in front, there is
+a bright fire at the place where it is required. The range in the Reform
+Club, which was erected by Messrs. Benham, under the direction of the
+late Sir Charles Barry, the architect of the new Houses of Parliament,
+is of this kind, and it is, perhaps, the finest in the world. Our common
+ranges are far too deep—the burning of such a mass of coal being useless.
+One of the best constructed ranges, of a small size, is Nicholson’s
+Cottage Range, that obtained the prize given by the Royal Agricultural
+Society; it is free from the objections raised above, and comprises an
+oven and boiler; is economical in price and efficient in use. Unlike the
+Cottager’s Stove, it is a fixture, requiring setting, and, therefore, is
+more a subject for the landlord’s than the tenant’s consideration. It may
+be seen in London at Pierce’s, in Jermyn Street. The improvements in the
+use of fuel have mainly arisen from philanthropic individuals directing
+their attention to improving the comfort of the working classes, and the
+improvements here made have been copied for the use of the wealthier
+class, by both the makers above named, as well as by others.
+
+[Illustration: _Fig. 2._]
+
+In situations where gas is to be obtained, it forms a ready, and, for
+some purposes, very economical means of obtaining heat; its economy does
+not arise from its cheapness compared with other means, but from the fact
+that it need not be lighted till the instant it is required, and can be
+as quickly extinguished when it has done its required duty; for heating
+any vessels containing liquids, especially if the heat is required to
+be only of short continuance, gas will be found extremely advantageous;
+a ring burner, constructed as shown in _Fig. 2_, less than three
+inches in diameter, will quickly boil a gallon of water in a metallic
+vessel; burners of this description are usually used in the laboratory,
+surrounded by a case made of sheet-iron or tinned plate, as _Fig. 3_;
+this serves to support the vessel to be heated, to steady the jets of
+flame, and to conduct every portion of hot air against the bottom; the
+door also gives a ready access to the burner for the purposes of lighting
+the gas.
+
+[Illustration: _Fig. 3._]
+
+For the domestic use of gas in heating, we believe there is no
+contrivance so useful as the following:—A circular hole, from two to
+four or more inches in diameter, is cut in the dresser, through which
+is passed a sheet-iron tube, supported by three little elbows; this
+tube projects a few inches above the table, and about a foot and a half
+below; its lower end is open, and into it projects a gas pipe, furnished
+with a stop-cock; the upper extremity is covered with a sheet of wire
+gauze, similar to that used for blinds, on which, as shown in _Fig. 4_,
+may be placed some pieces of pumice-stone, surrounded and kept together
+by a broad ring—neither the pumice-stone nor the ring, however, are
+essential parts of the contrivance. The action of this arrangement is
+as follows:—When the gas is turned on it escapes from the pipe, rising
+through the tube, and mixing with the air contained within it; this
+mixture then escapes through the wire gauze, and may be lighted on its
+upper side, without passing through it to the gas below; the flame
+should be perfectly free from smoke, which indicates too much gas—should
+be pale, colourless, and not soil any bright metal placed in it; if the
+flame is in the slightest degree yellow it will do this, and then the
+gas should be partly turned off—on the contrary, if there is not enough
+gas, the flame will be extinguished. When lighted, the pumice becomes
+red-hot, and throws out a great heat; when used in boiling, the vessel
+should be supported a short distance over the flame by a trivet; if it is
+made to rest on the top of the ring, and is sufficiently large to close
+it entirely, the current is stopped and the flame extinguished, whilst
+the unburned gas still escapes below. This contrivance is most useful,
+it is lighted in an instant, is perfectly free from smoke, no unburned
+gas escapes, it throws out great heat, and may be employed to heat bright
+tools with much more convenience than a charcoal fire: the objections to
+its use are, that in burning it produces, as all gas does, a quantity of
+carbonic acid gas, deteriorating the air, and that the flame cannot be
+very much enlarged or diminished, so that if fires of different power
+are required, two or more of the contrivances must be put in order.
+Otherwise, the instantaneous action, small cost, great heating power,
+and cleanliness of the plan, strongly recommend it. In summer weather,
+in many small families, it can be made to dispense altogether with the
+use of a fire. By a little variation, the whole contrivance may be made
+to stand on the table like _Fig. 2_; in this and other cases, vulcanized
+India-rubber will be found to form by far the best kind of flexible tube,
+being quite impervious, very durable, and excessively pliant. Those who
+wish to try the experiment of heating on this plan, may readily do so by
+covering the top of the glass chimney of any common burner with a piece
+of wire gauze, folding it over the sides; the gas may then be turned on,
+and lighted above the gauze, after it has mingled with the air in the
+chimney; a small burner, however, does not afford sufficient gas for the
+purpose, and there is consequently too much air, and the flame is weak
+and liable to go out.
+
+[Illustration: _Fig. 4._]
+
+We cannot conclude this article on heat, without entering our most
+earnest protest against _all_ those injurious contrivances for burning
+charcoal without a flue; the use of charcoal-braziers in a large kitchen
+is not to be recommended, but a charcoal stove in a dwelling-room is
+most objectionable. Charcoal, in burning, produces carbonic acid gas,
+an invisible and therefore insidious poison, which is so deadly in its
+effects, that if the air of a room contains but one-tenth of its bulk,
+the breathing of it for a short time is fatal. Every pound of charcoal,
+in burning, produces more than three pounds and a half of this deadly
+gas, and the ill effect of charcoal stoves may be readily imagined.
+
+In Paris, in the years 1834 and 1835, there were 360 cases resulting from
+the fumes of charcoal, of which more than 260 were fatal. In order to
+test the effects of these stoves, Mr. Coathupe, of Wraxall, shut himself
+up in a close room containing eighty cubic yards of air, with one of
+them in action. In four hours he was seized with giddiness, which, in an
+hour’s time, became most intense; he then had the desire to vomit, but
+not the power; this was followed by an utter loss of strength, throbbing
+at the temples, and agonizing headache, but no sense of suffocation;
+finding that the experiment was becoming dangerous, he essayed to open
+the window, but had the greatest difficulty in so doing; and when his
+wife came into the room, he was found in a speechless state, in which he
+remained for some time.
+
+In a fatal case, which happened in St. John’s Wood, where two girls
+were killed by the use of one of these stoves, the writer found, on
+investigation, that the quantity of carbonic acid produced was capable of
+rendering poisonous the air of a room ten times the size of the one in
+which it was used; and yet the maker is guilty, even to the present time,
+of the moral turpitude of recommending these as fitted for burning in a
+close room. Men who, knowing the poisonous effects of these stoves, still
+sell them, recommending them as wholesome, with the deliberate assertion
+that their prepared fuel, which is merely charcoal disguised, is not
+deleterious, evince a much more lively interest in the state of their own
+pockets, than in the lives of their customers.
+
+Let it not be imagined that the case of Mr. Coathupe is only a solitary
+one; the action of burning charcoal is of the same deleterious nature on
+all persons. In January, 1836, seventy people suffered the same symptoms,
+though in a milder degree, in the church at Downham, in Norfolk, where
+two of these dangerous contrivances had been introduced: and in the
+_Annales d’Hygéine_, tome xi., will be found an account of the suicides
+in the department of the Seine in ten years, these were 4595 in number,
+of which 1426 deaths were produced by burning charcoal. We would again
+recommend our readers under no circumstances, however much they may be
+recommended by false assertions, to admit stoves without flues into their
+houses. In France, the deaths from charcoal have been mostly suicides,
+as, from their deadly effects, they are never used in close rooms. But in
+England, persons are often ignorant of the action of charcoal fumes, and
+relying on the word of some stove makers, whose “conscience,” as Milton
+says, “is their maw,” the numerous deaths have been chiefly those of
+innocent persons, victims to the cupidity of the makers.
+
+
+X.
+
+CLEANING AND DISINFECTING.
+
+In our previous papers on Domestic Manipulation, we have several times
+given directions as to the best mode of conducting processes for cleaning
+various articles, such as bottles, glass, &c. What remains, therefore,
+under this head, is to furnish hints for cleaning miscellaneous articles,
+which have not been included under previous accounts; and the very
+important process of disinfecting, which may be regarded as a medical
+cleaning, falls, naturally, into the same chapter. As the substances to
+be submitted to the process of cleaning vary greatly from one another,
+we shall find it more convenient to throw our remarks into the form of
+miscellaneous hints, than to arrange them in a chapter for consecutive
+reading.
+
+IRON-WORK which is exposed to wet, rusts rapidly; it is usually preserved
+from the action of moisture either by covering it with two or three
+coatings of paint, as is customary in large out-door works, or by
+brushing it over with a varnish termed Brunswick black; this plan is
+usually followed in the case of smaller substances used in-doors. A very
+superior plan of protecting small iron goods from the injurious action of
+wet, is to heat them a little below redness, and whilst hot to brush them
+over with common linseed oil, which is decomposed by the heat, and forms
+a thin, very firm coating of varnish, which is quite impervious to water,
+and unlike paint or Japan-black does not chip off. It is evident that
+this plan can only be adopted in a limited number of cases, but where it
+is available we very strongly recommend it.
+
+FLOOR BOARDING and other wood-work is exceedingly apt to be stained by
+various substances spilt upon it. Ink stains, for instance, are extremely
+obstinate; they withstand washing many times, and at last turn to a rusty
+iron colour, from the application of the alkali of the soap. Both the
+black stain of recent ink and the rusty iron-mould may be removed by the
+action of oxalic or muriatic acid. As wood is not likely to be injured
+like cloth or linen, muriatic acid may be used, being the cheaper, and it
+should be diluted with two or three times its bulk of water, and applied
+until the stain is removed. Grease which has been trodden in, or has
+remained a long time, should be first softened by the application of a
+little turpentine, and then it will be found to yield much more readily
+than it otherwise would to the action of fuller’s earth and pearlash
+or soda. Fruit stains are quickly removed by the action of a little
+chloride of lime, mixed with water, and applied until the desired effect
+is produced. It should be borne in mind that all vegetable colours are
+utterly destroyed beyond any restoration, by the energetic action of this
+agent.
+
+PAINT, when soiled, is readily cleaned by soap and water; soda and
+pearlash are frequently employed, but they act by removing a portion of
+the paint, and if not thoroughly washed off with clean water afterwards,
+they will be found to soften the whole. Caustic alkalies, such as the
+solution for washing on the new plan, will rapidly dissolve paint, and
+are therefore inapplicable for cleaning; they may, however, be usefully
+employed in removing paint from wood, where such an operation is
+requisite.
+
+PLATE may be cleaned by rouge, or if this is not readily obtained, by
+washed whiting; this is readily made by stirring some whiting up with
+water, then allowing the larger particles and the grit to subside, and
+pouring off the water charged with the finer powder, which is allowed
+to settle, and dried for use. When plate is very much stained, it may be
+cleaned with putty powder, but this preparation would soon wear away the
+silver if used frequently or unnecessarily. It may be mentioned, that
+this substance is not made from putty, as its name might seem to imply,
+but is a rust or oxide of tin, obtained by heating the metal.
+
+JAPANNED GOODS, such as tea-boards, should not have boiling water poured
+upon them, but should be washed with warm water, and polished with a
+piece of wash-leather and fine flour.
+
+KNIVES.—The common wooden knife-board wears out the knives very rapidly,
+it is therefore much better to employ a piece of buff-leather to cover
+the board; for very superior cutlery emery powder should be used instead
+of Bath brick. Whatever the material of the board, it will be rapidly
+spoiled by cleaning the backs of knives upon the edge of the board; to
+prevent this evil, a small piece of leather should be fixed at one end to
+clean the backs upon. We have seen several knife-boards lately, covered
+with a material formed of India-rubber and powdered cork, which was
+manufactured as a substitute for floor-cloth, and sold under the name of
+_kamptulicon_; but we have had no experience in their use.
+
+STEEL FORKS are readily cleaned by having a pot of damp moss or hay, with
+some sand intermixed, into which they may be repeatedly thrust. If knives
+or forks get an unpleasant taint which cannot be removed readily, they
+may be plunged into the mould of the garden, which has a very absorptive
+power, and rapidly removes such odours.
+
+BEDSTEADS may be freed from vermin by brushing them over in the cracks
+with a mixture formed of one ounce of corrosive sublimate, dissolved in
+half a pint of oil of turpentine, and the same quantity of any spirit,
+such as strong gin or whisky; this effectually prevents their harbouring.
+But when first applied, it possesses a disagreeable odour from the
+turpentine, and great care must be taken with it as it is excessively
+poisonous, although from its disagreeable smell it is not likely to be
+swallowed accidentally. It has been found that the presence of the odour
+of creosote (in vessels which have been used in carrying railway sleepers
+prepared with this substance, to prevent their rotting) has effectually
+driven away these enemies to our nocturnal peace. Unfortunately, the
+odour of creosote is very powerful and unpleasant, but there may be cases
+in which it may be applicable. On the whole, constant and unremitting
+cleanliness, and the employment of iron bedsteads, which are now
+manufactured of the most elegant forms, are the best means of getting rid
+of these pests.
+
+As stated in our first article, the operations of dusting, scrubbing,
+&c., though in strictness, Domestic Manipulations, hardly come within
+the limits of this series of papers; we pass on, therefore, to the more
+important operations of disinfecting. Various means have been proposed of
+lessening or utterly destroying the infectious emanations that proceed
+from persons in certain diseases, and which frequently have the power of
+attaching themselves with greater or less tenacity to such articles as
+wearing apparel, &c. Generally speaking, the presence of a good system
+of ventilation is sufficient to prevent taking any infection. When rooms
+are properly aired, a disease can seldom be caught more than a few feet
+from a patient; or even in the case of those most infectious disorders,
+scarlet fever and small-pox, it seldom spreads more than a few yards;
+but if the air of a room is confined, the infection is concentrated, and
+becomes much more certain in its action.
+
+Downy and fibrous materials readily receive infection; it may, in fact,
+in many instances, be folded up in them, and so retained almost any
+length of time; but if they are thoroughly exposed to a free current
+of air, it is dissipated in a short time. It should be mentioned, that
+infectious diseases are more readily received in certain states of the
+body; thus, fear, timidity, mental anxiety; and such states of mind,
+by lowering the general tone of the system, render it much more liable
+to contract infectious or contagious diseases; a state of exhaustion
+from bodily fatigue, or from hunger, has the same tendency. Infection
+is also more readily received through the lungs than through the skin;
+therefore, it is important never to receive the breath of a patient,
+and, as a sailor would say, always keep to the windward side of him.
+Amongst the domestic disinfectants, vinegar has a great reputation, but
+undeservedly so; its only action is to overpower, by its odour, the smell
+of a sick-room—as a destroyer of the peculiar influences that engender
+disease, it has no power. Burning substances act in the same manner.
+Burnt brown paper, fumigating pastiles, tobacco, only act by substituting
+one smell for another. The ridiculous practice of carrying about a piece
+of camphor is very common, and is perfectly inefficacious. If it has any
+action at all, it must be an injurious one; for camphor is a stimulant,
+and its constant inhalation must tend to lower the system, and so produce
+the very evil it is supposed to remedy.
+
+The best means of preventing infection, are ventilation and cleanliness
+in every particular. The best means of destroying it are those powerful
+chemical agents which have the power of uniting with the hydrogen which
+is supposed to form part of the infectious substances. Nitric acid
+gas, formed by pouring oil of vitriol on nitre or saltpetre, has been
+used; but though efficacious, it possesses several disadvantages, being
+irritating to the lungs, corrosive to metal-work, and also, when largely
+employed, very expensive.
+
+The most powerful, easily controlled, and in every sense the best
+disinfectant, is chlorine gas. This agent at once destroys every trace
+of infection in all substances submitted to its action. Its formation
+is perfectly under control, and goes on in a gentle manner for days
+together, without requiring care or attendance. We consider that the slow
+liberation of chlorine is far superior to the employment of chloride of
+lime, which gives forth the gas in a modified form.
+
+In our own experience, we have employed it to destroy various infections,
+and always with complete success. In one case of a school where scarlet
+fever had returned after several attempts at purification, and in the
+last instance with a fatal effect, we used chlorine, and effected the
+complete removal of every trace of the disease. Various modes of
+liberating chlorine are known to chemists; but, for such purposes as the
+present, where a slow, uniform, and constant action is required, there
+are none equal to the following plan:—One pound of common table-salt is
+to be intimately mixed by stirring with an equal weight of a substance
+called manganese, which may be readily obtained from any good chemist.
+Small portions of this mixture should be placed in shallow pans (the
+saucers of common flower-pots answer the purpose exceedingly well); and
+upon them should be poured a mixture of oil of vitriol (sulphuric acid)
+and water, the quantity required for the above weights, viz., for one
+pound of each ingredient, being two pounds of oil of vitriol and one
+of water, both by weight. These should have been previously mixed in a
+wooden vessel, being stirred by a wooden lath, and allowed to become cool
+before being poured on the salt and manganese, as the mixing of the acid
+and water generates great heat. Too much care cannot be taken with the
+acid, as it is excessively corrosive in its nature, and destroys most
+substances with which it comes in contact. When these materials are all
+mixed, chlorine is slowly evolved for a period of three or four days, and
+in so gentle a manner, that not the slightest irritating or unpleasant
+effect is produced. If it is wished to cause the more rapid production
+of gas, the saucer may be placed over a basin of boiling water, or upon
+a hot brick; but the slow generation for a considerable length of time
+is what should be more especially aimed at. It is needless to say, that
+all substances supposed to have been contaminated, should be spread out
+so as to receive the influence of the gas; the bed linen, and all woollen
+garments, being exposed by being spread out on chairs, lines, &c.; the
+drawers and cupboards opened; and whilst the disinfecting is in actual
+operation, the windows and doors should be kept shut, to prevent the
+dissipation of the chlorine. It is found that two ounces of manganese,
+with a proportionate quantity of the other materials, is sufficient for
+a room twenty feet wide, forty feet long, and twelve feet high, which
+contains 20 × 40 × 12 = 9600 cubic feet.
+
+It may be mentioned, that breathing chlorine in this highly diluted state
+is decidedly the reverse of injurious to the general health; although,
+in a concentrated form, or even unless very much diluted with air, it is
+irritating in the highest degree; but so very innoxious is it in the very
+dilute state, that it is occasionally prescribed for the inhalation of
+consumptive patients.
+
+For the satisfaction of those who rely on the authority of a great name,
+it may be stated, that chlorine used in the manner here recommended
+was employed, with complete success, by one of the most illustrious of
+our English chemists, in the case of the Millbank Penitentiary, when a
+violent and fatal disease broke out there. The operator in this case was
+FARADAY, than whom there can be no higher authority.
+
+It may occasionally be found more convenient to use another mixture
+for the liberation of chlorine gas, in which case the following may be
+employed:—One part of manganese is to be drenched with four parts, by
+weight, of muriatic acid (the spirits of salts of the shops), mixed with
+one part of water. The gas is evolved slowly in the cold, and rapidly if
+assisted by a gentle heat. This process is rather more expensive, and
+possesses no advantage over the one previously described.
+
+
+XI.
+
+FERMENTING AND DISTILLING.
+
+In ordinary language, the term fermentation is employed to signify the
+peculiar changes which take place when a solution of sugar, or any
+vegetable substance containing saccharine matter, is converted into
+spirit—this, however, is only one of many such kinds of action, which
+are well known to chemists. The most important fermentations are the
+saccharine fermentation, when sugar is formed by a change taking place in
+starch: the vinous, when spirit is formed from sugar; and the acetous, in
+which vinegar or acetic acid is formed from spirit.
+
+The saccharine fermentation, or the formation of sugar from starch,
+is interesting, though it does not influence such operations as are
+included in our Domestic Manipulations. If starch is dissolved in water,
+a little wheat flour added, and the whole exposed to a moderately warm
+temperature, it will be found that after a few days, varying in number
+with the degree of warmth, the starch has disappeared, and the liquid has
+become sweet, from the formation of sugar. The same change takes place
+with much greater rapidity, if starch is boiled with a solution of malt,
+which contains an active principle called _diastase_, capable of bringing
+about this fermentation in a short time. The formation of sugar from
+starch is an operation which constantly occurs in all growing seeds, the
+effect being to change an insoluble substance such as starch, into one
+which is capable of being dissolved in the juices of the young plant, and
+nourishing it during the early stages of its growth. In the operation
+of malting barley, the change is induced artificially, for the purpose
+of producing sugar in the malt, which is afterwards made to undergo the
+second kind of fermentation, namely, the vinous, or that in which spirit
+is produced.
+
+When sugar, either that which naturally exists in many plants, or as
+formed from starch as just mentioned, is dissolved in water, so as to
+form a moderately weak solution, and the whole exposed to a degree of
+warmth varying from seventy to eighty degrees, it rapidly undergoes a
+remarkable change, provided a small quantity of any vegetable ferment is
+present—such as yeast, or the juice of the grape or of many other fruits.
+The sugar wholly disappears, and is resolved into two substances—one
+a gas, termed carbonic acid, which escapes giving rise to a slow
+effervescence; and the other, a portion of spirit, which remains in the
+liquid. This kind of fermentation is much more difficult to prevent than
+to establish; in making syrups, it is found specially annoying; for if
+the quantity of sugar used is too small, the syrup is certain to ferment
+and spoil; and if too much is added, it crystallizes out in the solid
+form; as a general rule, however, it is found that two parts, by weight,
+of sugar, to one part, by weight, of water or other liquid—such as the
+juice of fruits, made into a syrup by boiling for a short time—neither
+ferments nor crystallizes.
+
+In the act of fermentation the spirit produced by the process last
+described is changed into acetic acid, or vinegar. Here, also, the
+presence of some substance capable of commencing the fermentation is
+requisite, for pure spirit and water will not undergo the change. The
+ferment employed may be the vinegar-plant—or it may be a little vinegar,
+which may have been previously formed.
+
+For the rapid progress of the acetous fermentation, a high temperature is
+requisite, even as great as about eighty-six degrees, and free exposure
+to air is essential. The best vinegar is that made from weak wine, at
+Orleans; the plan followed is to introduce a portion of vinegar into the
+vessels, adding the wine at intervals, and never quite emptying them. In
+this country, a weak beer is brewed, without hops, for the purpose of
+making vinegar, and a small quantity of diluted oil of vitriol is added,
+after the vinegar is formed, to destroy the mouldiness that is otherwise
+apt to be present. Vinegar may be formed from any weak spirituous liquid;
+but it should be borne in mind that two circumstances are essential to
+success, namely, a high summer temperature, either natural or artificial,
+and free exposure to air.
+
+The process of distillation is one which is used for separating liquids
+from each other which boil at different degrees of heat. In domestic
+economy, it is most frequently employed to obtain spirit, more or less
+flavoured, or scented, with some volatile essential oil. The apparatus
+commonly used is the still, for boiling the liquid to generate the
+vapour, and a long spirally-twisted tube termed the worm, which is
+placed in a tub of cold water, and through which the steam passes to
+be condensed. The worm is the most objectionable part of the modern
+still; its great evil is the difficulty with which it is cleaned, so
+as to prevent one strong-flavoured substance spoiling those which are
+distilled afterwards. If the coils of the worm are not very numerous, a
+bullet, with a string attached, may be passed through it, and a sponge
+or small bottle-brush, fastened to the string, may be worked backwards
+and forwards; but if there are several coils, it will be found impossible
+to do this, from the resistance caused by friction. In this case, the
+only plan is to close one end of the worm with a cork, and fill it with
+a solution of caustic alkali, allowing it to remain for some hours, and
+repeating the application with fresh liquid, if it be required.
+
+[Illustration: _Fig. 1._]
+
+In Germany, the worm is being superseded by an excellent condenser, which
+is so superior that we are induced to give a sketch of it, hoping that
+it may lead to its adoption in this country. The vapours from the still
+pass into the tube A (_Fig. 1_), by which they are conducted into B, a
+hollow globe, made to unscrew at its centre. The vapours, passing along
+the tube C, are condensed, and the distilled liquid drops from D. The
+pipe E should convey a constant stream of cold water to the bottom of
+the tub, and this, rising as it is warmed by extracting heat from the
+tubes and globe, should escape by F. All the tubes being straight, it is
+obvious that they can be readily cleaned from their ends.
+
+In the laboratory, distilling is most frequently performed with vessels
+termed retorts, or even from flasks; but as these are not very applicable
+to domestic purposes, we pass them over.
+
+In domestic practice, the still is usually employed to obtain some
+water or spirit flavoured with essential oil, or the oil itself, and
+the process should be slightly modified so as to suit each case. The
+vegetable substance should not be placed on the bottom of the still
+itself, as in that case it might become burnt, and so give an unpleasant
+flavour to the whole; but a bottom of wickerwork should be placed in the
+still in the first instance for it to rest upon, or a perforated board.
+The substance to be distilled should be placed in the still, covered
+with water, for some hours before the fire is lighted; no more water
+being added than sufficient to cover it, if the preparation of oil is the
+object.
+
+Herbs, for distilling, should be collected on a dry day, and—unless the
+oil resides in the seeds, as in the case of caraway, anise, &c., or in
+the flowers, as in the rose, lavender, &c.—just before the flowers have
+opened, as at that period there is the greatest quantity of essential oil
+in the plant. All plants cultivated for distillation, should be grown in
+a situation where they can receive a full amount of sun-light, as shade
+or darkness very much tend to prevent the formation of essential oil.
+
+[Illustration: _Fig. 2._]
+
+The liquid which comes out of the worm, is a mixture of water highly
+flavoured with the substance, and some undissolved oil; this latter is
+sometimes heavier and sometimes lighter than water, either sinking or
+floating; in the latter case, the oil may be readily separated by filling
+a bottle with the mixture, and when the oil has collected at the top,
+carrying it off by a few threads of cotton placed as in _Fig. 2_, taking
+care that they are moistened with oil before arranging them. The cotton
+acts as a syphon, and removes the whole of the oil. If the object of the
+operation is to obtain the oil, and not the distilled water, the latter
+should be preserved, and used again and again with fresh herbs, because
+having in the first operation dissolved up as much oil as it is capable
+of doing, it causes no loss to the subsequent distillations.
+
+It may, perhaps, be thought that our article is incomplete, from our not
+giving any particular directions as to the manufacture of spirits, both
+as regards the first fermentation and subsequent distillation; but our
+readers should bear in mind that the manufacture of spirit is illegal,
+and the result is most frequently a heavy fine and imprisonment, to which
+we have no wish that our articles should be introductory.
+
+
+HOUSEHOLD RECEIPTS.—CLEANING, DYEING, RENOVATING, MENDING, PRESERVING,
+ETC.
+
+BLACKING TO PRESERVE LEATHER.—Take spermaceti oil, four ounces; molasses,
+twelve ounces; mix. Add by degrees twelve ounces of ivory-black, mixing
+it in smoothly, and rubbing it well, so as to leave no lumps; then add
+gradually a quart of the best white-wine vinegar. If too thick, add more
+vinegar; stir it hard, and let it stand in the jar three days, stirring
+frequently with a round stick. Bottle it for use. If still too thick,
+even when warmed at the fire, dilute with a little more vinegar.—A. S.
+
+BLACKING FOR DRESS BOOTS AND SHOES.—Gum arabic, eight ounces; treacle,
+two ounces; ink, half a pint; vinegar and spirit of wine, of each two
+ounces. Dissolve the gum and treacle in the ink and vinegar; then strain
+and add the spirit.
+
+FRENCH POLISH FOR BOOTS, SHOES, AND HARNESS.—Take two pints of the best
+vinegar and one pint of soft water; stir into the mixture a quarter of a
+pound of glue broken fine, half a pound of logwood chips, a quarter of
+an ounce of finely powdered indigo, a quarter of an ounce of the best
+soft soap, and a quarter of an ounce of isinglass. Boil for ten minutes
+or longer; then strain the liquid, bottle, and cork. When cold it is fit
+for use. Remove the dirt from the boots, &c., with a sponge and water.
+Then lay on the polish with a clean sponge. Should it prove too thick,
+hold it near the fire to warm a little, and the heat will liquify it
+sufficiently.—J. M.
+
+TO DETECT DAMPNESS IN BEDS.—First have the bed well warmed with a
+warming-pan; then, the moment the pan is taken out, introduce between
+the sheets an inverted glass tumbler. After it has remained there a
+few minutes, withdraw it. If the glass is found dry, you may go to bed
+without any apprehension of chill or rheumatism. If the glass is covered
+with drops of wet or damp steam, the safest plan is to take off the
+sheets and sleep between the blankets, as a second pair would probably be
+no better than the first.
+
+EXPELLING INSECTS GENERALLY.—All insects dislike penny-royal; the odour
+of it destroys some and drives away others. At seasons when fresh green
+bunches of penny-royal are not to be obtained, get oil of penny-royal,
+pour some into a saucer, and steep in it small bits of wadding or raw
+cotton; lay them about in corners, closet-shelves, bureau-drawers, boxes,
+and all places where you have seen cockroaches or ants, or wherever
+they are likely to be found. If the insects do not speedily disappear,
+renew the cotton and penny-royal. It is also well to place some of them
+about the bedsteads, between the sacking and the mattress. Bunches of
+penny-royal are excellent for brushing off that very annoying little
+insect, the seed tick.—H. S. C.
+
+TO DESTROY BED BUGS EFFECTUALLY.—Take two ounces of quicksilver, and
+the whites of two eggs, and so on in this ratio for a larger or smaller
+quantity. Beat the quicksilver and the whites together until they unite
+and become a froth. With a feather then apply the compound thus formed to
+the crevices and holes in your bedsteads. This done once or twice in a
+year will prove effectual.—J. M.
+
+POISON FOR BUGS.—Spirits of wine and spirits of turpentine, of each four
+ounces; white mercury and camphor, of each half an ounce: mix. A chemist
+will make it up; and it must be applied with a brush to the bedstead or
+box infested by the insects.—J. D.
+
+TO MAKE BOTTLES AIR-TIGHT.—This may be done without luting or grinding,
+and consists in only having a groove round the neck, into which the cap
+fits, so that the groove may be charged with water or mercury.
+
+TO BOTTLE PORTER.—To four gallons of porter take three-quarters of a
+pound of coarse sugar, boil it in three quarts of water five minutes,
+when cool, add a tea-cup of fresh yeast. Let it work till it creams over,
+then put the porter to it, and bottle off.—Mrs. H.
+
+TO MAKE GLUE THAT WILL RESIST MOISTURE.—Dissolve gum sandarac and mastic,
+of each two ounces, in a pint of spirit of wine, adding about an ounce
+of clear turpentine. Then take equal parts of isinglass and parchment
+glue, and having beaten the isinglass into small bits, and reduced the
+glue to the same state, pour the solution of the gums upon them, and melt
+the whole in a vessel well covered, avoiding so great a heat as that of
+boiling water. When melted, strain the glue through a coarse linen cloth,
+and then put it again over the fire, adding about an ounce of powdered
+glass. This preparation may be best managed by hanging the vessel in
+boiling water, which will prevent the matter burning the vessel, or the
+spirit of wine from taking fire; and, indeed, it is better to use the
+same method for all the evaporations of nicer glues and sizes; but in
+such cases, less water than the proportion directed should be added to
+the materials.—J. M.
+
+CEMENT FOR IRON KITCHEN UTENSILS.—Take six parts of potter’s clay, and
+one part of steel filings, mix them together with a sufficient quantity
+of linseed oil to make a thick paste of the consistence of glazier’s
+putty; then apply it to the cracked parts, on both sides, and let it
+stand three or four weeks undisturbed.
+
+JAPANESE CEMENT.—This cement is made by mixing rice flour intimately with
+cold water, and then gently boiling it; it is beautifully white, and
+dries almost transparent. Papers pasted together by means of this cement,
+will sooner separate in their own substance than at the joining.
+
+RICE GLUE.—Mix rice flour intimately with cold water, and gently simmer
+over a fire, when it forms a delicate and durable cement, answering all
+the purposes of common paste, and admirably adapted for joining paper,
+card, &c., in forming the various ornaments which afford employment and
+amusement to the ladies. When made of the consistence of plaster or clay,
+models, busts, &c., may be formed; and the articles, when dry, are
+susceptible of high polish, and are very durable.—W. C. C.
+
+TO MEND BROKEN GLASS.—Get some cloves of garlic, tie them in a rag, and
+place them in a tin pan, pounding them with a hammer, to get out the
+juice. Next take the broken glass, and wet and smear each of the broken
+edges with the garlic-juice; then stick them firmly together, stand the
+article on a plate, and let it remain undisturbed for a fortnight. The
+broken lid of a pitcher can also be mended in this manner.—J. W.
+
+ANOTHER METHOD OF UNITING BROKEN GLASS OR CHINA.—T. S. L. N. communicates
+the following, which he has tried with great success:—Obtain some slaked
+lime, and put it in a small muslin bag; next get the white of an egg; rub
+the pieces that require mending with it, then dust some lime upon it, and
+hold together till it sticks; let it dry, and it will not be liable to be
+softened by heat.
+
+CEMENT FOR CHINA, GLASS, ETC.—To a quarter of an ounce of gum mastic, add
+as much spirits of wine as will dissolve it. Soak a quarter of an ounce
+of isinglass in water till it is quite soft; then dissolve it in rum or
+brandy till of the consistency of glue. To this add one drachm of gum
+ammoniac, well rubbed and mixed. Put now the two mixtures together in a
+vessel, over a gentle heat, till properly united, and the cement is ready
+for use. It should be kept in a phial well corked, and when about to be
+used, to be set in boiling water to soften.
+
+RECEIPT FOR JOINING GLASS.—Melt a little isinglass in spirits of wine,
+and add a small quantity of water; warm the mixture gently over a
+moderate fire. When mixed by thoroughly melting, it will form glue
+perfectly transparent, which will re-unite broken glass so nicely and
+firmly, that the joining will scarcely be perceptible to the most
+critical eye. Lime, mixed with the white of an egg, forms a very
+strong cement for glass, porcelain, &c., but it must be done neatly,
+as, when hard, the superfluous part cannot easily be smoothed or taken
+off.—_Scientific American._
+
+HOW TO MAKE NICE CANDLES.—Candlewick, if steeped in lime and saltpetre,
+and dried in the sun, will give a clearer light, and be less apt to
+run. Good candles may be made thus: Melt together ten ounces of mutton
+tallow, a quarter of an ounce of camphor, four ounces of bees’ wax, and
+two ounces of alum; then run it into moulds, or dip the candles. These
+candles furnish a beautiful light.—T. L.
+
+PLAIN HINTS ABOUT CANDLES.—Candles improve by keeping a few months. Those
+made in winter are the best. The most economical, as well as the most
+convenient plan, is to purchase them by the box, keeping them always in
+a cool dry place. If wax candles become discoloured or soiled, they may
+be restored by rubbing them over with a clean flannel slightly dipped
+in spirits of wine. Candles are sometimes difficult to light. They
+will ignite instantly if, when preparing them for the evening, you dip
+the top in spirits of wine, shortly before they are wanted. Light them
+always with a match, and do not hold them to the fire, as that will cause
+the tops to melt and drip. Always hold the match to the side of the
+wick, and not over the top. If you find the candles too small for the
+candlesticks, always wrap a small piece of white paper round the bottom
+end, not allowing the paper to appear above the socket. Cut the wicks to
+a convenient length for lighting (nearly close); for if the wick is too
+long at the top, it will be very difficult to ignite, and will also bend
+down, and set the candle to running. Glass receivers, for the droppings
+of candles, are very convenient, as well as ornamental. The pieces of
+candles that are left each evening, should be placed in a tin box kept
+for that purpose, and used for bed-lights.
+
+CHIMNEYS ON FIRE may be readily extinguished in several ways, without
+having recourse to throwing water down them from the top, by which much
+damage is frequently done to the furniture in the rooms. One of the
+simplest methods is, to scatter a handful of flour of sulphur over the
+dullest part of the burning coals, the mephitic vapours arising from
+which will not support combustion, and consequently extinguish the
+flames. Another method is to shut the doors and windows, and to stop
+up the bottom of the chimney with a piece of wet carpet or blanket,
+throwing a little water or flour of sulphur, or salt, on the fire
+immediately before doing so. By this means the draught is stopped, and
+the burning soot must be extinguished for want of air. If the chimney be
+stopped at top, instead of the bottom, the whole of the smoke must, of
+course, be driven into the apartment. If every fire-place were provided
+with a damper or shutter, of sheet-iron or tin-plate, sufficiently
+large to choke it thoroughly, fires in chimneys would become of little
+consequence, as it would only be necessary to apply this damper to put
+them out.
+
+CURE FOR SMOKY CHIMNEYS.—“Some of your readers, Mr. Editor, may probably
+like to know how I have cured, in my own house, that worst of evils—a
+smoky chimney. The following is the plan I recommend: Inflate a large ox
+bladder with air, and tie it by the neck to the middle of a stick, which
+place across the inside of a chimney, about two feet from the top, or at
+the foot of the chimney-pot. The buoyancy of the air keeps the bladder
+continually in a circular motion, and thus prevents the rush of air into
+the tunnel from descending so low as the fire-place.”—S. W. T.
+
+EXCELLENT DYES.—A decoction of oak-bark dyes wool a fast brown of various
+shades, according to the quantity employed; an infusion of walnut-peels
+will also dye brown. The wool should be previously dipped in a solution
+of alum and water, which brightens the colour.—For red dye: boil in a
+bath of madder, previously rinsing the goods in alum; or, if you wish
+for purple, employ, instead of alum, a bath of acetate of iron. Red dyes
+are also given by archil, cochineal, Brazil-wood, &c.—For blue dye: boil
+in a bath of logwood, to which a small quantity of blue vitriol has been
+added, using the alum bath as in the other cases.—M. C.
+
+TO DYE SILK LILAC.—For every pound of silk, take a pound and a half of
+archil, mix it well with the liquor; make it boil a quarter of an hour,
+dip the silk quickly, then let it cool, and wash it in river water, and a
+fine half violet, or lilac, more or less full, will be obtained.
+
+DYES FOR IVORY.—_Black._ Immerse the ivory in a boiling solution of
+logwood, take it out and wash it in a solution of copperas. _Blue._
+Immerse the ivory in a mixture of sulphate of indigo and water, partly
+neutralized with potash. _Green._ Steep blued ivory in a solution of
+nitro-muriate of tin, and then in a decoction of fustic; or it may be
+at once dyed green by steeping it in a solution of acetate of copper.
+_Yellow._ Steep the ivory in a bath of neutral chromate of potash, and
+afterwards in a boiling solution of acetate of lead. _Red._ Steep the
+ivory for a short time in a solution of tin, then in a decoction of
+Brazil or cochineal. _Violet._ Moisten the ivory with a solution of tin,
+as before, then immerse it in a decoction of logwood.—T. S.
+
+TO DYE HAIR AND FEATHERS GREEN.—Take of verdigris or verditer of each one
+ounce, gum water one pint; mix them well, and dip the hair or feathers
+into the mixture, shaking them well about.
+
+TO SHRINK NEW FLANNEL.—New flannel should always be shrunk or washed
+before it is made up, that it may be cut out more accurately, and that
+the grease which is used in manufacturing it may be extracted. First, cut
+off the list along the selvage edges of the whole piece. Then put it into
+warm (not boiling) water, without soap. Begin at one end of the piece,
+and rub it with both hands till you come to the other end; this is to
+get out the grease and the blue with which new white flannel is always
+tinged. Then do the same through another water. Rinse it through a clean
+lukewarm water; wring it lengthways, and stretch it well. In hanging it
+out on a line do not suspend it in festoons, but spread it along the
+line straight and lengthways. If dried in festoons, the edges will be in
+great scollops, making it very difficult to cut out. It must be dried in
+the sun. When dry let it be stretched even, clapped with the hands, and
+rolled up tight and smoothly, till wanted.—H. S. C.
+
+TO PACK GLASS OR CHINA.—Procure some soft straw or hay to pack them in,
+and if they are to be sent a long way, and are heavy, the hay or straw
+should be a little damp, which will prevent them slipping about. Let the
+largest and heaviest things be always put undermost in the box or hamper.
+Let there be plenty of straw, and pack the articles tight; but never
+attempt to pack up glass or china which is of much consequence, till it
+has been seen done by some one 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 such value are packed up in an improper manner.—S.
+
+INK.—H. W. begs to recommend the following ink—with which his note is
+written: Logwood and galls, each four ounces; copperas, two ounces; gum
+arabic, one ounce; pomegranate bark, half an ounce; cloves, four ounces;
+cold soft water, two pints: stir frequently, for two weeks or more, and
+strain.—[The ink is good.—ED.]
+
+BLACK INK.—To one gallon of soft water, add ten ounces of Aleppo galls,
+and four ounces each of gum arabic and green copperas. Well bruise the
+galls, and allow the mixture to stand for a fortnight, being well stirred
+every day. Then add two ounces of white sugar.
+
+BLUE INK.—Prussiate of iron, half an ounce; oxalic acid, one ounce; fine
+chalk, a quarter of a drachm. All to be powdered, and dissolved with one
+pint of boiling water.—S.
+
+TO MAKE BLUE INK.—Dissolve a small quantity of indigo in a little oil of
+vitriol, and add a sufficient quantity of water, in which is dissolved
+some gum arabic.
+
+INDIAN INK.—Indian ink, equal in quality to that imported from China,
+may be made by holding a plate over the flame of a lamp or candle so as
+to receive the fine soot, and mixing this with size made from parchment
+or uncoloured leather. The Indian ink is made from fine lamp-black and
+size, with the addition of a little perfume, which latter is by no means
+essential to its quality as an ink.—J. W.
+
+INDELIBLE MARKING INK, WITHOUT PREPARATION.—One drachm and a half of
+nitrate of silver (lunar caustic), one ounce of distilled water, half an
+ounce of strong mucilage of gum arabic, three-quarters of a drachm of
+liquid ammonia; mix the above in a clean glass bottle, cork tightly and
+keep in a dark place till dissolved, and ever afterwards. Directions for
+use:—Shake the bottle, then dip a clean quill pen in the ink, and write
+or draw what you require on the article; immediately hold it close to the
+fire (without scorching), or pass a hot iron over it, and it will become
+a deep and indelible black, indestructible by either time or acids of any
+description.—R. S.
+
+INCORRODIBLE AND INDELIBLE INKS.—Genuine asphaltum, one part; oil of
+turpentine, four parts; dissolve, and add lamp-black or black-lead to
+bring it to a proper consistence. _Or_—Asphaltum, one part; oil of
+turpentine, four parts; dissolve, and colour with printer’s ink, which
+any printer will sell by way of favour. These inks supply a cheap and
+excellent material for marking linen, &c. They are very permanent. They
+should be employed with stamps or types, or with the thin brass plates
+with letters cut therein. This method of marking is neater and easier
+than with the brush or pen.
+
+SYMPATHETIC INKS.—These are preparations used for writing on paper, the
+marks of which are invisible until acted upon by some re-agent. They are
+frequently employed in secret or playful correspondence. By heating the
+paper until it is nearly scorched, they may be rendered visible.
+
+1. Sulphate of copper and sal-ammoniac, equal parts, dissolved in
+water—writes colourless, but turns yellow when heated.
+
+2. Onion juice, like the last.
+
+3. A weak infusion of galls—turns black when moistened with weak copperas
+water.
+
+4. A weak solution of sulphate of iron—turns blue when moistened with a
+weak solution of prussiate of potash—black with infusion of galls.
+
+5. The diluted solutions of nitrate of silver and terchloride of
+gold—darken when exposed to the sun-light.
+
+6. Aqua-fortis, spirits of salts, oil of vitriol, common salt, or
+saltpetre, dissolved in a large quantity of water—turn yellow or brown
+when heated.
+
+7. Solution of nitro-muriate of cobalt—turns green when heated, and
+disappears again on cooling.
+
+8. Solution of acetate of cobalt, to which a little nitre has been
+added—becomes rose-coloured when heated, and disappears when cooling.
+
+STAINS OF WOOD.—The most effectual way of removing stains of most
+descriptions from wood, is to mix a quarter of an ounce of oil of vitriol
+with two ounces of water, and rub the stained surface with a cork dipped
+in this liquid, until the stains disappear: then wash with cold water.
+The colour of the wood is rendered pale for a time by this method, but it
+is brought up again by rubbing with furniture paste.
+
+TO TAKE OIL AND GREASE OUT OF BOARDS, MARBLE, ETC.—Make a paste with
+fuller’s earth and hot water; cover the spots therewith, let it dry on,
+and the next day scour it off with soft or yellow soap. _Or_—Make a paste
+with soft soap, fuller’s earth, and a little pearlash, and use it as
+above.
+
+FOR CLEANING WAINSCOTS AND OTHER PAINTED WOODS.—Four ounces of potass,
+and four ounces of powdered quick-lime are to be mixed together, and
+boiled for half an hour in three quarts of water; this mixture is
+to stand until it is cold and quite clear; the clear liquid is then
+poured off, and a painter’s brush dipped into it is to be passed over
+the surface of the wood, in the same way as for painting, immediately
+afterwards washing with cold water. This mode of cleaning will frequently
+render a new coat of paint unnecessary, and it has the advantage of
+being destructive to the eggs of insects which may be deposited in the
+interstices of the wood; where there is reason to suspect that there are
+bugs in the wood, it may be well, as an additional precaution, to add to
+the mixture two drachms of corrosive sublimate.
+
+CHAIRS.—The black leather-work of chairs, settees, &c., may be restored
+by first well washing off the dirt with a little warm water and soap,
+and afterwards with clean water. The brown and faded portions may now be
+re-stained by means of a little black ink, or preferably black reviver,
+and when this has got thoroughly dry, they may be touched over with white
+of egg, strained and mixed with a little sugar-candy. When the latter is
+nearly dry, it should be polished off with a clean dry brush.
+
+WASHING-PAINT.—The best method to wash paint is to rub some Bath brick
+fine, and when you have rubbed some soap on the flannel, dip it in
+the brick. This will remove the grease and dirt speedily, without
+injury.—Mrs. H.
+
+TO MAKE OAK WOOD COLOUR.—The basis of this colour is still formed of
+ceruse. Three-fourths of this oxide, and a fourth of ochre de rue, umber
+earth, and yellow de Berri; the last three ingredients being employed in
+proportions which lead to the required tint, give a matter equally proper
+for distemper, varnish, and oil.—A. S.
+
+TO GIVE A FINE COLOUR TO MAHOGANY.—Into a pint of cold-drawn linseed oil
+put one ounce of alkanet root, and one ounce of rose-pink in an earthen
+vessel; let it remain all night; then stirring it well, rub some of it
+over the tables with a linen rag; when it has lain some time rub it with
+a linen cloth.—R. M.
+
+ARTIFICIAL MAHOGANY.—The following method of giving any species of wood
+of a close grain the appearance of mahogany in texture, density, and
+polish, is said to be practised in France with success. The surface is
+planed smooth, and the wood is then rubbed with a solution of nitrous
+acid; one ounce of dragon’s blood is dissolved in nearly a pint of
+spirits of wine; this, and one-third of an ounce of carbonate of soda,
+are then to be mixed together and filtered, and the liquid in this thin
+state is to be laid on with a soft brush. This process is to be repeated,
+and in a short interval afterwards the wood possesses the external
+appearance of mahogany. When the polish diminishes in brilliancy, it may
+be restored by the use of a little cold-drawn linseed oil.—J. R. C.
+
+TO EXTRACT INK FROM MAHOGANY.—Dilute half a tea-spoonful of oil of
+vitriol with a large spoonful of water, and apply to the ink spot with a
+feather; let it lie for a few minutes and rub it off quickly; repeat if
+not quite removed. An excellent receipt.—F.
+
+TO RESTORE THE COLOUR TO MAHOGANY.—Wash well with soap and water, and
+then polish daily with the following oil:—Take half an ounce of alkanet
+root, cut small, and add to a pint of linseed oil: when this has stood
+for a week, add half an ounce of powdered gum arabic, and an ounce of
+shell-lac varnish; let these stand in a bottle by the fire for a week,
+then strain. Rub well in.
+
+WAX FOR POLISHING FURNITURE.—Melt bees’ wax in spirits of turpentine,
+with a very small proportion of resin. When it is entirely dissolved, dip
+in it a sponge, and wash the mahogany lightly over with it. Immediately
+afterwards, rub it off with a clean soft cloth. For carved furniture,
+spread the mixture on with a small soft brush, and rub it off with
+another brush, a very little harder.
+
+CREAM POLISH FOR FURNITURE.—Half an ounce of Castile soap, dissolved in
+one gill of rain water, two ounces and a half of bees’ wax, one ounce of
+white wax, one gill of spirit of turpentine; shred the wax, and place the
+whole by the fire to dissolve; whilst warm add the soap and mix all well
+together.—J. H. D.
+
+METHOD OF GIVING A FINE BLACK COLOUR TO WOOD.—Steep the wood for two or
+three days in lukewarm water, in which a little alum has been dissolved;
+then put a handful of logwood, cut small into a pint of water, and boil
+it down to less than half a pint. If you then add a little indigo, the
+colour will be more beautiful. Spread a layer of this liquor quite hot
+on your wood, with a pencil, which will give it a violet colour. When it
+is dry, spread on another layer; dry it again, and give it a third; then
+boil verdigris at discretion, in its own vinegar, and spread a layer of
+it on the wood; when it is dry, rub it with a brush, and then with oiled
+chamois skin. This gives a fine black, and imitates perfectly the colour
+of ebony. Having tried this receipt successfully, I can recommend it to
+the notice of your numerous readers.—E.
+
+BLACK DYE FOR WOODS, VENEERS, ETC.—Steep the wood for two or three days,
+in water, if possible, keeping it warm all the time, the water having
+had a little alum dissolved in it so that it tastes rough; then put a
+handful of logwood, cut small, into a pint of water and boil it down
+to less than half a pint; if a little indigo is added the colour will
+be more beautiful. Spread a layer of this liquor quite hot on the wood
+with a brush, which will give it a violet colour. When dry spread on
+another layer, dry it again and give it a third, then boil verdigris at
+discretion in vinegar, and spread a layer of it on the wood; when it is
+dry, rub with a brush, and then with oiled chamois skin. This forms a
+good imitation of ebony wood.—W. C.
+
+HINTS ON SCRUBBING FLOORS.—After the white-washing, paint-cleaning,
+and window-washing of each room has been completed, let the floor be
+scrubbed; first seeing that it has been well swept. For this purpose
+have a small tub or bucket of warm water: an old saucer to hold a piece
+of brown soap, a large thick tow-linen floor-cloth, and a long-handled
+scrubbing-brush. Dip the whole of the floor-cloth into the water, and
+with it wet a portion of the floor. Next, rub some soap on the bristles
+of the brush, and scrub hard all over the wet place. Then dip your cloth
+into the water, and with it wash the suds off the floor. Wring the cloth,
+wet it again, and wipe the floor with it a second time. Lastly, wash the
+cloth about in the water, wring it as dry as possible, and give the floor
+a last and hard wiping with it. Afterwards go on to the next part of the
+floor, wet it, scrub it, wipe it three times, and proceed in the same
+manner, a piece, at a time, till you have gone over the whole; changing
+the dirty water for clean, whenever you find it necessary. For a large
+room, fresh warm water will be required four or five times in the course
+of the scrubbing. When the floor has been scrubbed, leave the sashes
+raised while it is drying. For scouring common floors that are very
+dirty, have by you an old tin pan with some gray sand in it; and after
+soaping the brush, rub it on some sand also.
+
+OIL-CLOTHS.—In buying an oil-cloth for a floor, endeavour to obtain one
+that was manufactured several years before; as the longer it has been
+made previous to use, the better it will wear, from the paint becoming
+hard and durable. An oil-cloth that has been made within the year, is
+scarcely worth buying, as the paint will be defaced in a very little
+time, it requiring a long while to season. An oil-cloth should never be
+scrubbed with a brush; but, after being first swept, it should be cleaned
+by washing with a large soft cloth and lukewarm or cold water. On no
+account use soap, or take water that is _hot_; as either of them will
+certainly bring off the paint. When it has dried, you may sponge it over
+with milk, which will brighten and preserve the colours; and then wipe it
+with a soft dry cloth.—J. R.
+
+TO RENOVATE BLACK SILK.—Slice some uncooked potatoes, pour boiling water
+on them; when cold sponge the right side of the silk with it, and iron on
+the wrong.—E. H.
+
+TO MAKE OLD SILK GOWNS LOOK LIKE NEW.—The best method, and one that is
+employed by milliners, is to sponge over the outside of the dress with
+a strong and cold infusion of black tea. The dress should afterwards be
+ironed on the wrong side.—K.
+
+AN EXCELLENT YELLOW DYE FOR SILKS, RIBBONS, ETC.—Take a large handful of
+horse-radish leaves, boil them in two quarts of water for half an hour;
+then drain it off from the leaves, and soak the articles you have for
+dyeing in it; when you think the colour deep enough, take it out, rinse
+it in cold water, and spread it to dry.—B. B.
+
+TO IRON SILK.—Silk cannot be ironed smoothly, so as to press out all
+the creases, without first sprinkling it with water, and rolling it up
+tightly in a towel, letting it rest for an hour or two. If the iron is
+in the least too hot, it will injure the colour, and it should first be
+tried on an old piece of the same silk.—C. C.
+
+TO RENOVATE SILKS.—Sponge faded silks with warm water and soap; then
+rub them with a dry cloth on a flat board; afterwards iron them on the
+_inside_ with a smoothing-iron. Old black silks may be improved by
+sponging with spirits. In this case, the ironing may be done on the right
+side, thin paper being spread over to prevent glazing.
+
+TO DYE SILK, ETC., CRIMSON.—Take about a spoonful of cutbear, put it into
+a small pan, pour boiling water upon it; stir and let it stand a few
+minutes, then put in the silk, and turn it over in a short time, and when
+the colour is full enough, take it out; but if it should require more
+violet or crimson, add a spoonful or two of purple archil to some warm
+water; steep, and dry it within doors. To finish it, it must be mangled,
+and ought to be pressed.
+
+SILKS STAINED BY CORROSIVE OR SHARP LIQUORS.—We often find that
+lemon-juice, vinegar, oil of vitriol, and other sharp corrosives, stain
+dyed garments; sometimes by adding a little pearlash to a soap lather,
+and passing the silks through these, the faded colour will be restored.
+Pearlash and warm water will sometimes do alone, but it is the most
+efficacious method to use the soap lather and pearlash together.
+
+CHEMICAL RENOVATING BALLS—for taking out grease, paint, pitch tar,
+from silks, stuffs, linen, woollen, carpets, hats, coats, &c., without
+fading the colour or injuring the cloth:—Quarter ounce of fuller’s
+earth, quarter ounce of pipe-clay, one ounce salt of tartar, one ounce
+beef gall, one ounce spirits of wine. Pound the hard parts, and mix the
+ingredients well together. Wet the stain with cold water, rub it well
+with this ball, then sponge it with a wet sponge, and the stain will
+disappear.
+
+TO CLEAN SILKS, SATINS, COLOURED WOOLLEN DRESSES, ETC.—Quarter pound of
+soft soap, a quarter of a pound of honey, the white of an egg, and a
+wine-glassful of gin; mix well together, and the article to be scoured
+with a rather hard brush thoroughly, afterwards rinse it in cold water,
+leave to drain, and iron whilst quite damp.—Mrs. J. D. R. remarks that
+she finds this receipt an excellent one, having used it for a length of
+time, and recommended it to friends, with perfect success.
+
+TO CLEAN WHITE SATIN AND FLOWERED SILKS.—1. 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 ingrain velvet, rub the
+flowers with it, which will restore them to their original lustre.—2.
+Pass them through a solution of fine hard soap, at a hand heat, drawing
+them through the hand. Rinse in lukewarm water, dry and finish by pinning
+out. Brush the flossy or bright side with a clean clothes-brush, the way
+of the nap. Finish them by dipping a sponge into a size, made by boiling
+isinglass in water, and rub the wrong side. Rinse out a second time, and
+brush, and dry near a fire, or in a warm room. Silks may be treated in
+the same way, but not brushed.—M.
+
+TO SMOOTH A CREASED OR RUMPLED RIBBON.—Lay the ribbon evenly on a clean
+table or board, and, with a very clean sponge, damp it all over, missing
+no part. Next, roll it, smoothly and tightly, on a ribbon-block that is
+wider than the ribbon, and let it remain till dry. Afterwards, transfer
+it to a fresh block (which must be perfectly dry), rolling it round that.
+Wrap it up closely in coarse _brown_ paper, and keep it thus till you
+want to use it. Ironing a ribbon is apt to discolour it, and give it a
+faded look even when new. Ribbons, and other silks, should always be put
+away in coarse brown paper; the chloride of lime used in manufacturing
+_white_ paper frequently produces spots and stains. Coarse brown paper,
+being made of old ropes picked to pieces, the tar still lingering about
+them, preserves the colours of the silks.—J. T.
+
+TO CLEAN SILK STOCKINGS.—First wash the stockings in the usual manner,
+to take out the rough dirt. After rinsing them in clean water, wash
+them well in fresh soap liquor. Then make a third soap liquor, which
+colour with a little stone-blue; then wash the stockings once more, take
+them out, wring them, and particularly dry them. Now stove them with
+brimstone, and draw on a wooden leg two stockings, one upon the other,
+observing that the two fronts or outsides are face to face. Polish with
+a glass bottle. The two first liquors should be only lukewarm; but the
+third as hot as you can bear your hand in. Blondes and gauzes may be
+whitened in the same manner; but there should be a little gum put in the
+last liquor before they are stoved.—B. R.
+
+TO KEEP SILK.—Silk articles should not be kept folded in white paper, as
+the chloride of lime used in bleaching the paper will probably impair the
+colour of the silk. Brown or blue paper is better—the yellowish smooth
+India paper is best of all. Silk intended for a dress, should not be
+kept in the house long before it is made up, as lying in the folds will
+have a tendency to impair its durability by causing it to cut or split,
+particularly if the silk has been thickened by gum. We knew an instance
+of a very elegant and costly thread lace veil being found, on its arrival
+from France, cut into squares (and, therefore, destroyed) by being folded
+over a paste-board card. A white satin dress should be pinned up in blue
+paper, with coarse brown paper outside, sewn together at the edges.—A. F.
+
+TO WASH SILK LACE OR BLONDE.—Take a black bottle, covered with clean
+linen or muslin, and wind the blonde round it (securing the ends with a
+needle and thread), not leaving the edge outward, but covering it as you
+proceed. Set the bottle upright in a strong cold lather of white soap
+and _very clear_ soft water, and place it in the sun, having gently, with
+your hand, rubbed the suds up and down on the lace. Keep it in the sun
+every day for a week, changing the lather daily, and always rubbing it
+slightly when you renew the suds. At the end of the week, take the blonde
+off the bottle, and (without rinsing) pin it backward and forward on a
+large pillow covered with a clean tight case. Every scallop must have a
+separate pin, or more, if the scallops are not very small. The plain edge
+must be pinned down also, so as to make it straight and even. The pins
+should be of the smallest size. When quite dry, take it off; but do not
+starch, iron, or press it. Lay it in long loose folds, and put it away in
+a paste-board box. Thread lace may be washed in the same manner.—A. F.
+
+TO WASH RIBBONS, SILK HANDKERCHIEFS, ETC.—None but ribbons of excellent
+quality, of one entire colour, and of a plain unfigured surface, will
+bear washing. A good satin ribbon may be made to look very well by
+washing it carefully, first in cold water, to which add a few drops of
+spirits of wine; then make a lather of white soap and lukewarm water, and
+wash the ribbon through that; afterwards rinse it in cold water, pull
+it even, and dry it gradually. When dry, stretch out the ribbon on an
+ironing-table (securing it to the cloth by pins), and sponge it evenly
+all over with a very weak solution of isinglass, that has been boiled in
+clear water and strained; or, if you have no isinglass, rice-water will
+be a tolerable substitute for restoring the stiffness and gloss. To iron
+the ribbon, lay it within a sheet of clean smooth letter paper (the paper
+being both under and over it), and press it with a heated iron moved
+quickly. If the colour is lilac, add a little dissolved pearlash to the
+rinsing water; if green, a little vinegar; if pink, or blue, a few drops
+of oil of vitriol; if yellow, a little tincture of saffron. Other colours
+may be set by stirring a tea-spoonful of ox-gall into the first water. If
+white, a salt-spoonful of cream of tartar, mixed with the soap-suds. It
+is seldom worth while to take the trouble of washing ribbon, unless you
+have a tolerable quantity to do. Unfigured silk handkerchiefs and scarfs
+may be washed and ironed in the above manner. The proportion of spirits
+of wine is about a table-spoonful to a gallon of water.—M. D.
+
+TO CLEAN GOLD LACE.—Rub it with a soft brush, dipped in roche-alum, burnt
+and sifted to a very fine powder. I have tried this several times, and
+always found the lace brightened and improved by the method.—W. J. J.
+
+TO CLEAN BLACK LACE VEILS.—These are cleansed by passing them through
+a warm liquor of bullock’s gall and water; after which, they must be
+rinsed in cold water, then cleansed for stiffening, and finished as
+follows:—Take a small piece of glue, about the size of a bean, pour
+boiling water upon it, which will dissolve it, and when dissolved, pass
+the veil through it, then clap it between your hands and frame.
+
+TO WASH A WHITE LACE VEIL.—Put the veil into a strong lather of white
+soap and very clear water, and let it simmer slowly for a quarter of
+an hour. Take it out and squeeze it well, but be sure not to rub it.
+Rinse it in two cold waters, with a drop or two of liquid blue in the
+last. Have ready some very clear and weak gum arabic water, or some
+thin starch, or rice-water. Pass the veil through it, and clear it by
+clapping. Then stretch it out even, and pin it to dry on a linen cloth,
+making the edge as straight as possible, opening out all the scallops,
+and fastening each with pins. When dry, lay a piece of thin muslin
+smoothly over it, and iron it on the wrong side.—M.
+
+TO CLEAN AND STARCH POINT LACE.—Fix the lace in a prepared tent, draw
+it straight, make a warm lather of Castile soap, and, with a fine brush
+dipped in, rub over the point gently; and when it is clean on one side,
+do the same to the other; then throw some clean water on it, in which a
+little alum has been dissolved, to take off the suds, and, having some
+thin starch, go over with the same on the wrong side, and iron it on the
+same side when dry; then open it with a bodkin, and set it in order. To
+clean point lace, if not very dirty, without washing, fix it in a tent,
+as previously mentioned, and go over with fine bread, the crust being
+pared off; and when it is done, dust out the crumbs, &c.—J. H. M.
+
+WASHING LACE.—I have lately used the following method of washing lace,
+collars, or crochet collars, and find that it not only makes them look
+well, but saves much of the wear and tear of other washing:—Cover a
+glass bottle with calico or linen, and then tack the lace or collar
+smoothly upon it, rub it with soap, and cover it with calico. Boil it for
+twenty minutes in soft water; let all dry together, and the lace will be
+found to be ready for use. A long piece of lace must be wound round and
+round the bottle, the edge of each round a little above the last, and
+a few stitches to keep it firm at the beginning and end will be found
+sufficient, but a collar will require more tacking to keep it in its
+place.—G. N. L.
+
+TO WASH A BLACK LACE VEIL.—Mix bullock’s gall with sufficient hot water
+to make it as warm as you can bear your hand in. Then pass the veil
+through it. It must be squeezed, and not rubbed. It will be well to
+perfume the gall with a little musk. Next, rinse the veil through two
+cold waters, tingeing the last with indigo. Then dry it. Have ready in
+a pan some stiffening made by pouring boiling water on a very small
+piece of glue. Put the veil into it, squeeze it out, stretch it, and
+clap it. Afterwards, pin it out to dry on a linen cloth, making it very
+straight and even, and taking care to open and pin the edge very nicely.
+When dry, iron it on the wrong side, having laid a linen cloth over the
+ironing-blanket. Any article of black lace may be washed in this manner.
+
+TO CLEAN EMBROIDERY AND GOLD LACE.—For this purpose no alkaline liquors
+are to be used; for while they clean the gold, they corrode the silk,
+and change 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 the 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 the 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. It is necessary that care
+should be taken.—W. J. E.
+
+TO WASH THREAD LACE.—Rip off the lace, carefully pick out the loose bits
+of thread, and roll the lace very smoothly and securely round a clean
+black bottle, previously covered with old white linen, sewn tightly on.
+Tack each end of the lace with a needle and thread, to keep it smooth;
+and be careful in wrapping not to crumple or fold in any of the scallops
+or pearlings. After it is on the bottle, take some of the _best_ sweet
+oil, and with a clean sponge wet the lace thoroughly to the inmost folds.
+Have ready in a wash-kettle, a strong _cold_ lather of clear water and
+white Castile soap. Fill the bottle with cold water, to prevent its
+bursting, cork it well, and stand it upright in the suds, with a string
+round the neck secured to the ears or handle of the kettle, to prevent
+its knocking about and breaking while over the fire. Let it boil in the
+suds for an hour or more, till the lace is clean and white all through.
+Drain off the suds, and dry it on the bottle in the sun. When dry, remove
+the lace from the bottle and roll it round a wide ribbon-block; or lay it
+in long folds, place it within a sheet of smooth white paper, and press
+it in a large book for a few days.—W. W. C.
+
+FRUIT STAINS IN LINEN.—To remove them, rub the part on each side with
+yellow soap, then tie up a piece of pearlash in the cloth, &c., and soak
+well in hot water, or boil; afterwards expose the stained part to the sun
+and air until removed.—K.
+
+TO TAKE THE MILDEW OUT OF LINEN.—Take soap, and rub it well; then scrape
+some fine chalk, and rub it also on the linen. Lay it on the grass. As it
+dries, wet it a little, and it will come out in twice doing.—F. E. W.
+
+TO TAKE OUT IRON-MOULDS FROM LINEN.—Rub the iron-moulds over with
+sulphuret of potash; then bathe them well in citric acid (lemon acid),
+and afterwards wash them well in water, and they will be completely
+restored.
+
+TO BLEACH A FADED DRESS.—Wash the dress in hot suds, and boil it until
+the colour appears to be gone; then rinse it and dry it in the sun.
+Should it not be rendered white by these means, lay the dress in the open
+air, and bleach it for several days. If still not quite white, repeat the
+boiling.
+
+TO PRESERVE THE COLOUR OF A PRINT DRESS.—The body and train to be
+separated and washed in cold rain water, into which a handful of common
+salt has been thrown. Instead of spreading, it should be tightly rolled
+in a coarse cloth, and allowed to remain until dry enough to iron.—E.
+
+TO RESTORE LINEN THAT HAS LONG BEEN STAINED.—Rub the stains on each side
+with wet brown soap; mix some starch to a thick paste, with cold water,
+and spread it over the soaped places; then expose the linen to the air,
+and if the stains have not disappeared in three or four days, rub off the
+mixture, and repeat the process with fresh soap and starch. Afterwards
+dry it, wet it with cold water, and put it in the wash.
+
+TO WASH MOUSSELINE-DE-LAINE.—Boil a pound of rice in five quarts of
+water, and, when cool enough, wash in this, using the rice for soap. Have
+another quantity ready, but strain the rice from this and use it with
+warm water, keeping the rice strained off for a third washing, which at
+the same time stiffens and also brightens the colours.—W.
+
+TO PREVENT COLOURED THINGS FROM RUNNING.—Boil a quarter of a pound of
+soap till nearly dissolved, then add a small piece of alum and boil with
+it. Wash the things in this lather, but do not soap them. If they require
+a second water, put alum to that also, as well as to the swilling and
+blue-water. This will preserve them.
+
+STAIN MIXTURE.—Take an ounce of sal-ammoniac (or hartshorn), and an ounce
+of salt of tartar—mix them well, put them into a pint of soft water,
+and bottle it for use, keeping it very tightly corked. Pour a little of
+this liquid into a saucer, and wash in it those parts of a white article
+that have been stained with ink, mildew, fruit, or red wine. When the
+stains have by this process been removed, wash the article in the usual
+manner.—M. C.
+
+TO RESTORE SCORCHED LINEN.—Take two onions, peel and slice them, and
+extract the juice by squeezing or pounding. Then cut up half an ounce of
+white soap, and two ounces of fuller’s earth; mix with them the onion
+juice, and half a pint of vinegar. Boil this composition well, and spread
+it when cool, over the scorched part of the linen, leaving it to dry
+thereon. Afterwards wash out the linen.
+
+TO WHITEN LINEN THAT HAS TURNED YELLOW.—Cut up a pound of fine white soap
+into a gallon of milk, and hang it over the fire in a wash-kettle. When
+the soap has entirely melted, put in the linen, and boil it half an hour.
+Then take it out; have ready a lather of soap and warm water; wash the
+linen in it and then rinse it through two cold waters, with a very little
+blue in the last.—J. W.
+
+TO TAKE OUT PAINT FROM A DRESS.—After a paint-spot has dried, it is
+extremely difficult to remove it. When fresh (having wiped off as much
+as you can), it may be taken out by repeated applications of spirits of
+turpentine or of spirits of wine, rubbed with a soft rag or a flannel.
+Ether also will efface it, if applied immediately. If the paint has been
+allowed to harden, nothing will take it off but spirits of turpentine,
+rubbed on with perseverance.
+
+TO RENEW SCORCHED OR BROWNED LINEN.—This is an accident attributable
+entirely to the ignorance of the laundress, in not knowing how to
+regulate the heat of her irons. To remedy this:—Add to a quart of
+vinegar, the juice of half a dozen large onions, about an ounce of soap
+rasped down, a quarter of a pound of fuller’s earth, one ounce of lime,
+and one ounce of pearlash, or any other strong alkali. Boil the whole
+until it is pretty thick, and lay some of it on the scorched part,
+suffering it to dry. It will be found that, on repeating this process
+for one or two washings, the scorch will be completely removed from the
+linen without any additional damage; provided its texture has not been
+absolutely injured, as well as discoloured.—H. W.
+
+TO REMOVE STAINS OF WINE OR FRUIT FROM TABLE-LINEN.—A wine stain may
+sometimes be removed by rubbing it, while wet, with common salt. It is
+said, also, that sherry wine poured immediately on a place where port
+wine has been spilled, will prevent its leaving a stain. A _certain_ way
+of extracting fruit or wine stains from table-linen is to tie up some
+cream of tartar in the stained part (so as to form a sort of bag), and
+then to put the linen into a lather of soap and cold water, and boil it
+awhile. Then transfer it wet to lukewarm suds, wash and rinse it well,
+and dry and iron it. The stains will disappear during the process.
+Another way, is to mix, in equal quantities, soft soap, slaked lime,
+and pearlash. Rub the stain with this preparation, and expose the linen
+to the sun with the mixture plastered on it. If necessary, repeat the
+application. As soon as the stain has disappeared, wash out the linen
+immediately, as it will be injured if the mixture is left in it.—E. D.
+
+TO WASH CHINTZ.—Many ladies will be glad to know how chintz may be
+washed so as to preserve its gloss and beauty. The following are the
+directions:—Take two pounds of rice, and boil it in two gallons of water
+till soft; when done, pour the whole into a tub: let it stand till about
+the warmth you in general use 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 mix it in warm clear water. Wash in this till
+quite clean; afterwards rinse it in the water you have boiled the rice
+in, and this will answer the end of starch, and no dew will affect it,
+as it will be stiff as long as you wear 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 sleek stone, but use no iron.
+
+TO PRESERVE THE COLOUR OF DRESSES.—The colours of merinos,
+mousselines-de-laine, gingham, chintzes, printed lawns, &c., may be
+preserved by using water that is only milk-warm; making a lather with
+white soap, _before_ you put in the dress, instead of rubbing it on the
+material; and stirring into a first and second tub of water a large
+table-spoonful of ox-gall. The gall can be obtained from the butcher, and
+a bottle of it should always be kept in every house. No coloured articles
+should be allowed to remain long in the water. They must be washed fast,
+and then rinsed through two cold waters. Into each rinsing water, stir
+a tea-spoonful of vinegar, which will help to brighten the colours; and
+after rinsing, hang them out immediately. When _ironing-dry_, (or still
+a little damp), bring them in; have irons ready heated, and iron them at
+once, as it injures the colours to allow them to remain damp too long,
+or to sprinkle and roll them up in a covering for ironing next day. If
+they cannot be conveniently ironed immediately, let them hang till they
+are _quite_ dry; and then damp and fold them on the _following day_, a
+quarter of an hour before ironing. The best way is not to do coloured
+dresses on the day of the general wash, but to give them a morning by
+themselves. They should only be undertaken in clear bright weather. If
+allowed to freeze, the colours will be irreparably injured. We need
+scarcely say that no coloured articles should ever be boiled or scalded.
+If you get from a shop a slip for testing the durability of colours,
+give it a fair trial by washing it as above; afterwards pinning it to
+the edge of a towel, and hanging it to dry. Some colours, (especially
+pinks and light greens), though they may stand perfectly well in washing,
+will change as soon as a warm iron is applied to them; the pink turning
+purplish, and the green bluish. No coloured article should be smoothed
+with a _hot_ iron.—A. F. H.
+
+TO PRESERVE FURS.—When laying up muffs and tippets for the summer, if a
+tallow candle be placed on or near them, all danger of caterpillars will
+be obviated.
+
+TO CLEAN ERMINE AND MINIVAR FUR.—Take a piece of soft flannel, and rub
+the fur well with it (but remember that the rubbing must be always
+against the grain); then rub the fur with common flour until clean. Shake
+it well, and rub again with the flannel till all the flour is out of it.
+I have had a Minivar boa for four years. It has never been cleaned with
+anything but flour, and is not in the least injured by the rubbing. It
+was a school companion who told me that her aunt (a Russian lady), always
+cleaned her white furs with flour, and that they looked quite beautiful.
+It has one advantage—the lining does not require to be taken out, and it
+only requires a little trouble. Ermine takes longer than Minivar. The
+latter is very easily done.—A. B.
+
+ON THE METHOD OF MAKING MUFFS AND TIPPETS, FROM THE PLUMAGE AND SKINS OF
+BIRDS.—We are indebted to a Frenchman for having brought to perfection
+this useful and ornamental art. Domestic animals of all the feathered
+kinds afford the materials of which these articles may be made; but those
+with rich variegated colours, for gay wear, as they are less liable
+to decay than the sable coverings of birds of prey, would no doubt be
+preferred. Above all, those animals should be selected whose plumage lies
+close and smooth upon their backs, for obvious reasons. Diseased birds,
+or those killed in moulting time, are to be rejected, as the feathers
+would drop off at no distant period; the birds must therefore be killed
+in good health, and the skin carefully stripped off soon after their
+death, especially when the weather is hot; otherwise the same effects
+would be produced from corruption as from disease. When the skin has been
+freed from its impurities, it is spread upon a small table, the plumage
+downwards, the feathers having been previously arranged over each other,
+according to the natural order. To keep it well stretched, tacks or pins
+may be driven in, or threads passed down underneath the table. Next clean
+away the grease or fleshy parts that remain, and close up the rents, if
+any; the skin is then covered with a size made of glue, in which a small
+quantity of common salt and a glass of white wine have been mixed up, to
+bring it to the proper consistency. The skin, thus covered, being exposed
+to the direct action of the wind, the glue will begin to scale off, and
+the whole must be scraped away. Should any dampness still remain on the
+skin, apply the glue once more, dry, and scrape it as before. When well
+dried, the skin is to be placed away in a box, in which dried wormwood
+(absynthe), aloes, or some other bitter vegetable is placed. The skins of
+large, or rank feeding birds, require vinegar and salt to be dissolved
+in the glue, and the whole to be passed over with a solution of alum.
+The women of Hudson’s Bay prepare cloaks for their husbands in this way,
+which naturally resist all kinds of weather, and are an admirable defence
+against sleet in particular. They constantly boast that “the animals have
+all been killed by their own hands,” and this is indeed necessary to the
+preservation of the dress, as the feathers which come away in moulting,
+or through disease, would decay. A coarse linen shape is stretched out,
+and the feathers, having the quill part thrust through its meshes, are
+attached on the wrong side by needle and thread, and then lined with
+baize. Some sort of pattern, or _patchwork_, is generally attempted
+by arranging the feathers, which may be improved upon by our fair
+countrywomen, especially with the deeply-coloured and variegated tinted
+plumage of South American or Brazilian birds.—E. A.
+
+TO CLEAN KID GLOVES.—First see that your hands are clean, then put on
+the gloves, and wash them, as though you were washing your hands, in a
+basin of spirits of turpentine, until quite clean; then hang them up in
+a warm place, or where there is a good current of air, which will carry
+off all smell of the turpentine. This method was brought from Paris, and
+thousands of pounds have been made by it.
+
+TO CLEAN WHITE KID GLOVES.—Stretch them on a board, and rub the soiled
+spots with cream of tartar or magnesia. Let them rest an hour. Take a
+mixture of alum and fuller’s earth, in powder, and rub it all over the
+gloves with a clean brush, and let them rest for an hour or two. Then
+sweep it all off, and go over with a flannel dipped in a mixture of bran
+and finely powdered whiting. Let them rest another hour; brush off the
+powder, and you will find them clean.—A. F.
+
+TO CLEAN COLOURED KID GLOVES.—Have ready on a table a clean towel, folded
+three or four times, a saucer of new milk, and another saucer with a
+piece of brown soap. Take one glove at a time, and spread it smoothly on
+the folded towel. Then dip in the milk a piece of clean flannel, rub it
+on the soap till you get off a tolerable quantity, and then, with the
+wet flannel, commence rubbing the glove. Begin at the wrist, and rub
+lengthways towards the end of the fingers, holding the glove firmly in
+your right hand. Continue this process until the glove is well cleaned
+all over with the milk and soap. When done, spread them out, and pin them
+on a line to dry gradually. When nearly dry, pull them out evenly, the
+cross-way of the leather. When quite dry, stretch them on your hands.
+White kid gloves may also be washed in this manner, provided they have
+never been cleaned with India-rubber.
+
+AN EXCELLENT PASTE FOR GLOVES.—Liquor of ammonia half an ounce, chloride
+of potash ten ounces, curd soap one pound, water half a pint; dissolve
+the soap in the water, with a gentle heat, then as the mixture cools,
+stir in the other ingredients. Use it, by rubbing it over the gloves
+until the dirt is removed.
+
+TO CLEAN WHITE OR COLOURED KID GLOVES.—Put the glove on your hand, then
+take a small piece of flannel, dip it in camphine, and well but gently
+rub it over the glove, _taking care not to make it too wet_; when the
+dirt is removed, dip the flannel (or another piece, if that is become
+dirty) in the pipe-clay and rub it over the glove; take it off, and
+hang it up in a room to dry, and in a day or two very little smell will
+remain; and if done carefully they will be almost as good as new. In
+coloured ones, if yellow, use gamboge after the pipe-clay, and for other
+colours match it in dry paint. I have tried the other plans recommended
+in many publications, and have not found them answer at all. Turpentine
+_may_ do as well, but I have not tried it.—A. S.
+
+TO CLEAN WASH-LEATHER GLOVES.—First take out the grease spots with
+magnesia, or cream of tartar. Then wash and squeeze them through a lather
+of white soap and lukewarm water; hot water will shrink them. Squeeze
+them through second suds; rinse them first in lukewarm and then in cold
+water, and stretch them to dry before the fire or in the sun.
+
+ANOTHER.—Having removed the grease spots, take the gloves, one at a
+time, on your hands, and rub them with a clean sponge wet with lukewarm
+soap-suds. Wash off the suds with a sponge and clear water, and stretch
+the gloves to dry. When almost dry, put them on your hands until
+finished, which will prevent them from shrinking.—A. F.
+
+TO CLEAN BUCKSKIN GLOVES.—First wash in warm water and soap, until the
+dirt is removed; then pull them out into their proper shape, or stretch
+them on wooden hands. Do not wring them, but place one on the other, and
+press the water out. Mix a little pipe-clay, or pipe-clay and yellow
+ochre, according to the colour required, with vinegar or beer. Rub this
+over the outside of the gloves, and let them dry gradually in the shade;
+or if in the house, not too near the fire. When about half-dry, rub them
+well and stretch them on the hand or wooden mould; after they are rubbed
+and dried, brush them with a soft brush to get out the dust. Finally,
+iron the gloves with a smoothing-iron moderately heated, taking the
+precaution to place a cloth or piece of paper over them, and they will
+look like new. Tanned gloves, commonly called Limerick, are genteel and
+economical in spring and autumn, as they do not soil so soon as white.
+The tan colour is made by infusing saffron in boiling water for about
+twelve hours, and rubbing the stuff over the leather with a brush. The
+water should be soft, and never applied to leather in any case at more
+than blood heat.—M.
+
+TO REMOVE STAINS FROM MORNING DRESSES.—Boil a 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. Bombazines, crape, cloth, &c., need
+only be rubbed with a sponge dipped in this liquor, and the effect will
+be instantly produced. If any reason exists to prevent the substance from
+being wetted, then apply French chalk, which will absorb the grease from
+the finest texture without injury.
+
+TO REMOVE WATER STAINS FROM BLACK CRAPE.—When a drop of water falls on
+a black crape veil or collar, it leaves a conspicuous white mark. To
+obliterate this, spread the crape on a table (laying on it a large book
+or a paper-weight to keep it steady), and place underneath the stain a
+piece of old black silk. With a large camel’s hair brush dipped in common
+ink, go over the stain; and then wipe off the ink with a little bit of
+old soft silk. It will dry immediately, and the white mark will be seen
+no more.—J. G.
+
+TO RAISE THE PILE OF VELVET WHEN PRESSED DOWN.—Cover a hot smoothing-iron
+with a wet cloth, and hold the velvet firmly over it; the vapour arising
+will raise the pile of the velvet with the assistance of a light whisk.
+
+TO RESTORE VELVET.—When velvet gets plushed from pressure, holding the
+reverse side over a basin of boiling water will raise the pile, and
+perhaps it may also succeed in the case of wet from rain.
+
+TO IRON VELVET.—Having ripped the velvet apart, damp each piece
+separately, and holding it tightly in both hands, stretch it before the
+fire, the wrong side of the velvet being towards the fire. This will
+remove the creases, and give the surface of the material a fresh and new
+appearance. Velvet cannot be ironed on a table, for when spread out on a
+hard substance, the iron will not go smoothly over the pile.
+
+SCOURING BALLS TO REMOVE GREASE, ETC., FROM CLOTH.—Soft soap and fuller’s
+earth, of each half a pound; beat them well together in a mortar, and
+form into cakes. The spot first moistened with water, is rubbed with
+a cake, and allowed to dry, when it is well rubbed with a little warm
+water, and afterwards rinsed or rubbed off clean.
+
+TO TAKE FRESH PAINT OUT OF A COAT.—Take immediately a piece of cloth, and
+rub the wrong side of it on the paint-spot. If no other cloth is at hand,
+part of the inside of the coat-skirt will do. This simple application
+will generally remove the paint when quite fresh. Otherwise, rub some
+ether on the spot with your finger.
+
+TO RENOVATE A BLACK COAT.—Boil half a pound of logwood and some copperas
+chips in three pints of water, until reduced to a quart. When cold,
+strain it; and add a wine-glass full of gin, and half that quantity of
+spirits of wine. Mix well; apply it to the cloth with a nail-brush, and
+when dry, brush with a soft brush.—T. S.
+
+TO TAKE CARE OF BEAVER HATS.—A hat should be brushed every day with a
+hat-brush; and twice a day in dusty weather. When a hat gets wet, wipe
+it as dry as you can with a clean handkerchief, and then brush it with a
+soft brush, before you put it to dry. When nearly dry, go over it with a
+harder brush. If it still looks rough, damp it with a sponge dipped in
+vinegar or stale beer, and brush it with a hard brush till dry.—J. C. H.
+
+WET CLOTHES.—Handle a wet hat as lightly as possible. Wipe it as dry as
+you can with a silk handkerchief; and when nearly dry, use a soft brush.
+If the fur stick together in any part, damp it lightly with a sponge
+dipped in beer or vinegar, and then brush it till dry. Put the stick or
+stretcher into a damp hat, to keep it in proper shape. When a coat gets
+wet, wipe it down the way of the nap, with a sponge or silk handkerchief.
+Do not put wet boots or shoes near the fire.
+
+TO PREVENT MOTHS ATTACKING CLOTHES.—1. Procure shavings of cedar-wood,
+and enclose in muslin bags, which should be distributed freely among the
+clothes.—2. Procure shavings of camphor wood, and enclose in bags.—3.
+Sprinkle pimento (allspice) berries among the clothes.—4. Sprinkle the
+clothes with the seeds of the musk plant.—5. To destroy the eggs when
+deposited in woollen cloth, &c., use a solution of acetate of potash in
+spirits of rosemary—fifteen grains to the pint.—K.
+
+CLOTHES BALLS.—Take four ounces of fuller’s earth, dried so as to
+crumble into powder, and mix with it half an ounce of pearlash. Wet
+it with a sufficiency of lemon-juice to work it into a stiff paste.
+Then form it into balls, and dry them in the sun, or on the top of a
+moderately warm stove. When quite dry, put them away for use. They will
+be found efficacious in removing grease spots and stains from articles
+of clothing, first wetting the spot with cold water, and then rubbing on
+the ball; afterwards drying the place in the sun or by the fire, and then
+washing it off with a sponge and clean water.
+
+TO TAKE OUT MILDEW FROM CLOTHES.—Mix some soft soap with powdered starch,
+half as much salt, and the juice of a lemon, lay it on the part with
+a brush, let it be exposed in the air day and night, until the stain
+disappears. Iron-moulds may be removed by the salt of lemon. Many stains
+in linen may be taken out by dipping linen in sour buttermilk, and then
+drying it in the sun; afterwards wash it in cold water several times.
+Stains caused by acids may be removed by tying some pearlash up in the
+stained part; scrape some soap in cold soft water, and boil the linen
+till the stain is gone.—J. K.
+
+TO RENOVATE BLACK CLOTH CLOTHES.—Clean the garments well, then boil four
+ounces of logwood in a boiler or copper containing two or three gallons
+of water for half an hour; dip the clothes in warm water, and squeeze
+dry, then put them into the copper and boil for half an hour. Take them
+out, and add three drachms of sulphate of iron; boil for half an hour,
+then take them out, and hang them up for an hour or two; take them down,
+rinse in three cold waters, dry well, and rub with a soft brush which
+has had a few drops of olive oil rubbed on its surface. If the clothes
+are threadbare about the elbows, cuffs, &c., raise the nap with a teazle
+or half-worn hatter’s card, filled with flocks, and when sufficiently
+raised, lay the nap the right way with a hard brush.—K.
+
+TO FOLD A COAT FOR PACKING.—Lay the coat at its full length upon a
+table, with the collar towards the left hand; pull out the collar so
+as to make it lie quite straight; turn up the coat towards the collar,
+letting the crease be just at the elbow; let the lappel or breast on
+one side be turned smoothly back on the arm and sleeves. Turn the skirt
+over the lappel, so that the end of the skirt will reach to the collar,
+and the crease or folding will be just where the skirts part at the
+termination of the waist. When you have done on one side, do the same
+on the other. Turn the collar towards the right hand, and fold one
+skirt over the other, observing to let the fold be in the middle of the
+collar.—J. S. C.
+
+TO BRUSH CLOTHES.—Have a wooden horse to put the clothes on, and a small
+cane 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 a hard bristle, the other soft; use the hardest for the great coats,
+and the other for the others when spotted with dirt. Fine cloth coats
+should never be brushed with too hard a brush; this will take off the
+nap, and make them look bare in a little time. Be careful in the choice
+of the cane; do not have it too large, and be particular not to hit it
+too hard; be careful also not to hit the buttons, for it will scratch, if
+not break them; therefore a small hand-whip is the best to beat with. If
+a coat be wet, and spotted with dirt, let it be quite dry before brushing
+it; then rub out the spots with the hands, taking care not to rumple it
+in so doing. If it want beating, do it as before directed; then put 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
+skirt of the coat. When both sides are properly done, fold them together;
+then brush the inside, and last of all the collar.—W. C.
+
+TO WASH FLANNELS.—Put the flannel into a pan and pour boiling water upon
+it. Then make a lather as hot as the hands can bear, take the flannel and
+wash it as quickly as possible. Done in this way, flannel remains almost
+as soft as new, and is of a good colour.—W. R.
+
+FLANNELS.—All flannels should be soaked before they are made up; first
+in cold, then in hot water, in order to shrink them. Welsh flannel is
+the softest, and should be preferred, if to be worn next the skin; but
+Lancashire flannel looks finer, lasts longer, and should, therefore, be
+selected when the above is not its destination. Flannel under-garments
+should be frequently changed, because they imbibe perspiration, which is
+liable to be absorbed again into the system, and this is injurious. All
+flannel vestments that are made full, should be _gathered, not plaited_;
+because, in the latter case, they become thick and matted by washing; and
+in the event of their being turned from top to bottom in order to alter
+the wear, the part that had been plaited will be found to be so drawn and
+injured, that two or three inches of it must be cut off.—W.
+
+TO CLEAN CUT-GLASS.—Having washed cut-glass articles, let them
+thoroughly dry, and afterwards rub them with prepared chalk and a soft
+brush, carefully going into all the flutings and cavities.
+
+TO CLEAN DECANTERS.—Rinse the bottles, and put a piece of lighted coarse
+brown paper into each: then place the stoppers or corks in, and when the
+smoke disappears wash the bottles clean. This will remove all stains, but
+if the decanters are very dirty, this process should be repeated until
+they are fit for use.—A.
+
+ANOTHER.—Cut some raw potatoes in pieces, put them in the bottle with a
+little cold water, rinse them, and they will look very clean.—E. C.
+
+TO CLEAN PORCELAIN OR GLASS-WARE.—The best material for this purpose is
+fuller’s earth, but it must be beaten into a fine powder, and carefully
+cleared from all rough and hard particles, which might endanger the
+polish of the brilliant surface. In cleaning porcelain, it must also be
+observed that some species require more care and attention than others,
+as china-ware in common use frequently loses some of its colours. The
+red, especially of vermilion, is the first to go, because that colour,
+together with some others, is laid on by the Chinese after burning.—W. J.
+J.
+
+TO WASH PHIALS.—In most families are gradually collected a number of
+phials that have been used for medicine. It is well to have a basket
+purposely to keep them in, and occasionally to wash them all, that they
+may be ready to send to the druggist’s when new medicine is wanted. Put
+into a wash-kettle some sifted ashes, and pour into it a sufficiency of
+cold water. Then put in the phials (without corks), place the kettle
+over the fire, and let it gradually come to a boil. After it has boiled
+a while, take it off, and set it aside; letting the phials remain in it
+till cold. Then take them out, rinse, drain them, and wipe the outsides.
+You may wash black bottles in the same manner. If you have occasion
+to wash a single phial or bottle, pour into it through a small funnel
+either some lye, or some lukewarm water in which a little pearlash has
+been dissolved; shake it, and let it stand awhile to soak. Then rinse it
+well in cold water two or three times. If it still smells of the former
+contents, soak it in more pearlash water (with the addition of a little
+lime), or in more lye.
+
+TO CLEAN LOOKING-GLASSES, MIRRORS, ETC.—If they should be hung so high
+that they cannot be conveniently reached, have a pair of steps to stand
+upon; but mind that they stand steady. Then take a piece of soft sponge,
+well washed and cleaned from everything gritty, just dip it into water
+and squeeze it out again, and then dip it into spirit of wine. Rub it
+over the glass; dust it over with some powder blue, or whiting sifted
+through muslin: rub it lightly and quickly off again, with a cloth; then
+take a clean cloth, and rub it well again, and finish by rubbing it with
+a silk handkerchief. If the glass be very large, clean one-half at a
+time, as otherwise the spirit of wine will dry before it can be rubbed
+off. If the frames are not varnished, the greatest care is necessary to
+keep them quite dry, so as not to touch them with the sponge, as this
+will discolour or take off the gilding. To clean the frames, take a
+little raw cotton in the state of wool, and rub the frames with it; this
+will take off all the dust and dirt without injuring the gilding. If the
+frames are well varnished, rub them with spirits of wine, which will take
+out all spots, and give them a fine polish. Varnished doors may be done
+in the same manner. Never use any cloth to _frames_ or _drawings_, or
+unvarnished oil paintings, when cleaning and dusting them.—J. G.
+
+TO CLEAN TIN COVERS.—Boil some rotten-stone and a small quantity of
+prepared whiting in some sweet oil for two hours, till it acquires the
+consistency of cream.
+
+CLOTHS FOR CLEANING AND POLISHING SILVER PLATE.—Take two ounces of
+hartshorn powder, and boil in a pint of water, soak small squares of
+damask cloth in the liquid, hang them up to dry, and then they will be
+fit for use.—W. C. C.
+
+TO REMOVE BLACK SPOTS FROM PLATE.—Boil the articles in three pints of
+water with an ounce of calcined hartshorn; drain, dry by the fire, and
+polish with soft linen rags which have been boiled in the same liquid and
+afterwards dried; using purified whiting as the plate powder.—H.
+
+METHOD OF CLEANING BRASS ORNAMENTS.—Brass ornaments, that have not
+been gilt or lacquered, may be cleaned, and a very brilliant colour
+given to them, by washing them with alum boiled in strong lye, in the
+proportion of an ounce to a pint, and afterwards rubbing them with strong
+tripoli.—J. J.
+
+TO PRESERVE STEEL GOODS.—Caoutchouc, one part; turpentine, sixteen
+parts. Dissolve with a gentle heat, then add boiled oil, eight parts.
+Mix by bringing them to the heat of boiling water; apply it to the steel
+with a brush, in the way of varnish. It may be removed, when dry, with
+turpentine. The oil may be wholly omitted.—M.
+
+TO REMOVE INK STAINS FROM SILVER.—The tops and other portions of silver
+inkstands frequently become deeply discoloured with ink, which is
+difficult to remove by ordinary means. It may, however, be completely
+eradicated by making a little chloride of lime into a paste with water,
+and rubbing it upon the stains. Chloride of lime has been misnamed “the
+general bleacher,” but it is a foul enemy to all metallic surfaces.
+
+TO CLEAN GERMAN SILVER.—After using, it should be placed immediately in
+hot water, washed well, and wiped dry with a soft cloth. Once a week,
+let it be washed in soap-suds, and then cleaned with fine whiting, or
+prepared chalk, mixed with whisky or spirits of wine, so as to make a
+paste, which should afterwards be brushed off. Should this metal become
+discoloured, or spotted by vinegar or other acids, wash it first, and
+then clean it with sweet oil and powdered rotten-stone.
+
+TO PRESERVE BRASS ORNAMENTS.—Brass ornaments, when not gilt or lacquered,
+may be cleaned in the same way, 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
+lye, 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.—J. R.
+
+CLEANING KETTLES AND SAUCEPANS.—The following is a useful receipt for
+cleaning the inside of kettles or saucepans of the hard stony substance,
+resulting from continually boiling hard water, which may not be generally
+known:—In a kettle of boiling water, put about the sixteenth part of an
+ounce of sal-ammoniac, or two-pennyworth, which can be obtained from any
+chemist. Let it boil one hour, and then the petrified substance will be
+dissolved, and is readily disengaged from the metal. A great saving of
+time and trouble will be effected in heating the water.—W. M.
+
+TO CLEAN SILVER.—When silver has become much tarnished, spotted, or
+discoloured, it may be restored by the following process. Having
+dissolved two tea-spoonfuls of powdered alum in a quart of moderately
+strong lye, stir in a gill of soft soap, and remove the scum or dross
+that may rise to the surface. After washing the silver in hot water, take
+a sponge and cover every article all over with this mixture. Let the
+things rest about a quarter of an hour, frequently turning them. Next
+wash them off in warm soap-suds, and wipe them dry with a soft cloth.
+Afterwards brighten them with rouge-powder, or with whiting and spirits
+of wine.—J. S. C.
+
+TO CLEAN THE RUST FROM IRON OR STEEL.—Scrape off as much of the rust as
+you can. Then grease the iron all over with lamp oil (any other oil will
+do), rubbing it in well. Put the iron in a place where it will be out of
+the way, and let it rest for two or three days, or more. Then wipe off
+the oil, as thoroughly as possible, and rub the iron with sand-paper till
+it is perfectly cleaned from the grease. Sand-paper is to be had at any
+oil or Italian warehouse, its price is usually a penny or three halfpence
+a sheet. For want of oil or sand-paper, rusty iron may be cleaned
+tolerably well by greasing it with a bit of pork-fat, and afterwards
+rubbing it with common sand.
+
+TO PRESERVE POLISHED IRONS FROM RUST.—Polished iron-work may be preserved
+from rust by a mixture not very expensive, consisting of copal varnish
+intimately mixed with as much olive oil as will give it a degree of
+greasiness, adding thereto nearly as much spirit of turpentine as
+of varnish. The cast iron work is best preserved by rubbing it with
+black-lead. But where rust has begun to make its appearance on grates or
+fire-irons, apply a mixture of tripoli with half its quantity of sulphur,
+intimately mingled on a marble slab, and laid on with a piece of soft
+leather: or emery and oil may be applied with excellent effect; not laid
+on in the usual slovenly way, but 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.—M. B.
+
+TO CLEAN BRASS, LACQUERED WORK, ETC.—For this purpose, some persons
+employ a mixture of finely powdered glass and red lead. Powdered
+charcoal substituted for the latter will be an improvement. It will
+polish brass or copper in very little time, and would do well for
+cleaning lacquered work.
+
+TO CLEAN CANDLESTICKS, SNUFFERS, ETC.—Silver, plated, and japanned
+candlesticks, snuffers and snuffer-stands, should be cleaned by first
+removing the drops of wax or tallow that may have fallen on them by
+washing in boiling hot water, afterwards wiping them quite dry and clean
+with a piece of soft wash-leather. If made of silver, or copper-plated,
+they may be finished off with a little plate powder. On no account place
+them before the fire to melt the grease off, as much heat will melt off
+the solder or japan, or injure the face of the plate. In placing the
+candles in the sockets fit them in tightly, either by means of a strip of
+paper wound round them, or by the ordinary candle-springs; they will thus
+be prevented from falling about and spilling the melted portion of the
+tallow or other materials of which they may be composed.
+
+STAINS OF METALS.—When metals are rusty, or covered with verdigris, which
+has entered the substance, they are to be rubbed with sand or emery, or
+even filed, if the oxidation be deep; the polish is then to be restored
+by an impalpable powder of emery, moistened with oil, and cleaned off
+with a leather covered with whiting. Silver, gold, or tin, which is
+stained by any sulphurous emanation, should first be washed with water
+slightly acidulated with vinegar, and then rubbed with fine tripoli or
+whiting. Almost all the powder which is sold for cleaning plate is mixed
+with mercury, and is therefore in some degree objectionable. The fine
+colcothar of vitriol used by painters, is, however, a good plate powder.
+Another and very excellent mode of cleaning plate, is to rub it, after
+having washed it clean, with a piece of cloth prepared in the following
+manner:—Cut a yard of coarse calico into four, and boil it in a quart of
+water with two ounces of calcined, powdered, and sifted hartshorn, till
+all the liquid is absorbed.
+
+TO REMOVE IRON-MOULDS.—Rub the spot with a little powdered oxalic acid,
+or salts of lemon and warm water. Let it remain a few minutes, and well
+rinse in clear water.
+
+TO REMOVE INK-STAINS FROM PRINTED BOOKS, ETC.—Procure a pennyworth of
+oxalic acid, which dissolve in a small quantity of warm water, then
+slightly wet the stain with it, when it will disappear, leaving the text
+uninjured.—A. L.
+
+TO REMOVE INK OR FRUIT STAINS FROM THE FINGERS.—Cream of tartar, half an
+ounce; powdered salt of sorrel, half an ounce. Mix. This is what is sold
+for salts of lemon.
+
+TO REMOVE STAINS AND MARKS FROM BOOKS.—A solution of oxalic acid, citric
+acid, or tartaric acid, is attended with the least risk, and may be
+applied upon the paper and prints without fear of damage. These acids,
+taking out writing-ink and not touching the printing, can be used for
+restoring books where the margins have been written upon, without
+attacking the text.
+
+TO REMOVE INK STAINS.—Procure a two-ounce phial, put into it a pennyworth
+of oxalic acid, and fill it up with warm water; place on the stain a
+piece of white linen rag; shake the above solution, and then pour a
+few drops of it on the linen rag stretched on the stain. This should
+remove it entirely; but, very frequently, when logwood has been used
+in manufacturing the ink, a reddish stain still remains. To remove it,
+procure a solution of the chloride of lime, and apply it in the same
+manner as directed for the oxalic acid. I can guarantee this, after many
+trials.—W. J. G.
+
+TO CLEAN LEATHER CASES.—The following is a cheap and excellent plan to
+clean hat-cases, writing-desks, and any other leather materials:—Simply,
+oxalic acid dissolved in warm water, and the article cleansed with a
+piece of sponge. When dry, they are nearly equal to new.—H. K.
+
+TO CLEAN MARBLE.—Take two parts of common soda, one part of pumice-stone,
+and one part of finely powdered chalk; sift it through a fine sieve, and
+mix it with water; then rub it well all over the marble, and the stains
+will be removed; then wash the marble over with soap and water, and it
+will be as clean as it was at first.
+
+TO CLEAN PAPER-HANGINGS.—Cut into eight half-quarters a stale quartern
+loaf; with one of these pieces, after having blown off all the dust from
+the paper to be cleaned, by means of a good pair of bellows, begin at
+the top of the room, holding the crust in the hand, and wiping lightly
+downward with the crumb about half a yard at each stroke, till the upper
+part of the hangings is completely cleaned all round; then go again
+round, with the like sweeping stroke downward, 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 at all
+necessary.
+
+TO CLEAN BEADS.—Mix up a small quantity of soft soap, spirits of
+turpentine, and powdered rotten-stone. Lay it on the beads with a rag,
+and rub off with a bit of fine linen or leather.
+
+TO RESTORE IVORY.—To bleach a card case, expose it to the sun in a close
+glass shade, previously washing it in spirits of wine and water, with a
+small quantity of soda in it. Allow it to dry very slowly in a cool place
+before exposing it to the sun. But, under any circumstances, carving in
+ivory is apt to split, and become unglued. For an ink spot, try a little
+salt of sorrel.—M. C.
+
+TO WHITEN IVORY, EVEN THAT WHICH HAS TURNED A BROWN YELLOW.—1. Slake
+some lime in water, put your ivory in that water, after decanted from
+the ground, and boil it till it looks quite white. 2. To polish it
+afterwards, set it in the turner’s wheel, and, after having worked it,
+take rushes and pumice-stones, subtile powder with water, and rub it
+all till it looks perfectly smooth. Next to that, heat it by turning it
+against a piece of linen, or sheepskin leather, and, when hot, rub it
+over with a little whiting diluted in oil of olive; then with a little
+dry whiting alone, and finally with a piece of soft white rag. When all
+this is performed as directed, the ivory will look remarkably white.—J.
+E. C.
+
+TO CLEAN TEA-TRAYS.—Do not pour boiling water over them, particularly on
+japanned ones, as it will make the varnish crack and peel off; but have
+a sponge wetted with warm water and a little soap if the tray be very
+dirty, then rub it with a cloth; if it looks smeary, dust on a little
+flour, then rub it with a dry cloth. If the paper tray gets marked, take
+a piece of woollen cloth, with a little sweet oil, and rub it over the
+marks; if anything 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, it will leave a mark.—S.
+
+WAX FOR POLISHING FURNITURE.—Melt bees’ wax in spirits of turpentine,
+with a very small proportion of resin. When it is entirely dissolved, dip
+in it a sponge, and wash the mahogany lightly over with it. Immediately
+afterwards, rub it off with a clean soft cloth. For carved furniture,
+spread the mixture on with a small soft brush, and rub it off with
+another brush, a very little harder.—M. P.
+
+A HINT FOR HOUSEKEEPERS.—A few drops of carbonate of ammonia in a small
+quantity of warm rain water, will prove a safe and easy anti-acid, &c.,
+and will change, if carefully applied, discoloured spots upon carpets,
+and indeed all spots, whether produced by acids or alkalies. If one
+has the misfortune to have a carpet injured by whitewash, this will
+immediately restore it.
+
+TO SWEETEN CASKS.—When musty, it is best to unhead large casks and
+whitewash them with quick-lime. Or they may be matched with sulphur mixed
+with a little nitrate of potash, and afterwards well washed. Small casks
+may be sweetened by washing them first with sulphuric acid and then with
+clean water: afterwards let them be well swilled, until the foul smell
+disappears.—J. W.
+
+THE SMELL OF NEW PAINT.—A bundle of old dry hay, wetted and spread about,
+presents a multifarious absorbing surface for this, especially if not
+on the floor only, but over pieces of furniture which allow circulation
+of air, as chairs laid upon their faces, &c. Large vessels of water,
+as trays and pans, are not uncommonly used, with good effect; but the
+multiplied surfaces of the loose hay give it great advantage. It must be
+kept wet, however, or at least damp, for the oily vapour does not seem to
+be readily absorbed unless the air is kept moist by evaporation.—J. P.
+
+TO REMOVE BLACK STAINS FROM THE SKIN.—Ladies that wear mourning in warm
+weather are much incommoded by the blackness it leaves on the arms and
+neck, and which cannot easily be removed, even by soap and warm water.
+To have a remedy always at hand, keep in the drawer of your wash-stand
+a box, containing a mixture in equal portions of cream of tartar, and
+oxalic acid (POISON). Get at a druggist’s half an ounce of each of these
+articles, and have them mixed and pounded together in a mortar. Put some
+of this mixture into a cup that has a cover, and if, afterwards, it
+become hard, you may keep it slightly moistened with water. See that it
+is always closely covered. To use it, wet the black stains on your skin
+with the corner of a towel, dipped in water (warm water is best, but
+is not always at hand). Then, with your finger, rub on a little of the
+mixture. Then _immediately_ wash it off with water, and afterwards with
+soap and water, and the black stains will be visible no longer. This
+mixture will also remove ink and all other stains from the fingers, and
+from white clothes. It is more speedy in its effects if applied with warm
+water. No family should be without it, but care must be taken to keep it
+out of the way of young children, as, if swallowed, it is poisonous.—J. L.
+
+INCOMBUSTIBLE VARNISH FOR WOOD.—Equal parts of solutions of alum and
+isinglass applied to where the flame acts, prevent its burning, but do
+not hinder the transmission of heat. Liquids can be boiled in a wooden
+vessel on a common fire, if this varnish be applied to them.—X.—[The wood
+chars, though it does not flame.]
+
+TO VARNISH PLASTER FIGURES.—Take half an ounce of tin, half an ounce of
+bismuth, melt in a crucible, then add half an ounce of mercury. When
+perfectly combined, remove the mixture from the fire and let it cool. Mix
+with the white of an egg, and it forms a beautiful varnish. The figure to
+be dipped in it, and polished when dry.
+
+VARNISH FOR HARNESS.—Take half a pound of India-rubber, one gallon of
+spirits of turpentine, dissolve enough to make it into a jelly by keeping
+almost new milk-warm: then take equal quantities of good linseed oil (in
+a hot state) and the above mixture, incorporate them well on a slow fire,
+and it is fit for use.—J. J.
+
+A VARNISH TO COLOUR BASKETS AND OLD STRAW HATS.—Take either red or
+black sealing wax: to every two ounces of sealing wax add one ounce of
+rectified spirits of wine; pound the wax fine, then sift it through a
+fine lawn sieve, till you have made it extremely fine; put it into a
+large phial with spirits of wine, shake it, let it stand near the fire
+forty-eight hours, shaking it often; then with a brush, a _hog’s-bristle_
+brush, lay it all over the baskets. Let it dry, and repeat the
+application a second time.—J. T. T.
+
+TO POLISH VARNISH.—Take two ounces of tripoli powdered, put it in an
+earthen pot, with water to cover it; then take a piece of white flannel,
+lay it over a piece of cork or rubber, and proceed to polish the varnish,
+always wetting it with the tripoli and water. It will be known when the
+process is finished by wiping a part of the work with a sponge, and
+observing whether there is a fair even gloss. When this is the case, take
+a bit of mutton suet and fine flour, and clean the work.—W. G.
+
+TO MAKE WHITE VARNISH.—The white varnish used for toys is made of
+sandarac, eight ounces; mastic, two ounces; Canada balsam, four ounces;
+alcohol, one quart. This is white, drying, and capable of being
+polished when hard. Another varnish, for objects of the toilet, such
+as work-boxes, card-cases, &c., is made of gum sandarac, six ounces;
+elemi (genuine), four ounces; animi, one ounce; camphor, half an ounce;
+rectified spirit, one quart. Melt slowly. These ingredients may, of
+course, be lessened in proportion.
+
+A VARNISH FOR WOOD THAT WILL RESIST THE ACTION OF BOILING WATER.—Our
+readers will find the following receipt extremely useful:—Take a pound
+and a half of linseed oil, and boil it in a copper vessel, not tinned,
+suspending in the oil a small linen bag, containing five ounces of
+litharge and three ounces of minium, both pulverised, taking care that
+the bag does not touch the bottom of the vessel. Continue the ebullition
+till the oil acquires a deep brown colour; then take out the bag, and
+substitute another bag containing a clove of garlic. Continue the
+ebullition, and renew the garlic seven or eight times, or else put the
+whole in at once. Then throw into the vessel a pound of yellow amber,
+after having melted it in the following manner. To a pound of well
+pulverised amber add two ounces of linseed oil, and place the whole on
+a strong fire. When the fusion is complete, pour it boiling hot into
+the prepared linseed oil, and let it continue to boil for two or three
+minutes, stirring it well. Let it rest, decant the composition, and
+preserve it, when cold, in well-stopped bottles. After having polished
+the wood on which this varnish is to be applied, the wood is to have
+the desired colour given to it; for example, for walnut-tree, a slight
+coat of a mixture of soot with oil of turpentine. When this colour is
+perfectly dry, lay on a coat of varnish with a fine sponge, in order to
+distribute it equally. Repeat these coats four times, always taking care
+to let one coat dry before the next is applied.
+
+CORRECTIVE OF BAD WATER.—Five drops of sulphuric acid put into a full
+quart of bad water, will cause the noxious particles to fall to the
+bottom. The water should stand two hours; pour off about three parts for
+use, and throw the rest away.
+
+GLUE MADE WATERPROOF.—Soak glue in water till it is soft, then melt it in
+linseed oil, assisted with a gentle heat. This glue is not acted upon by
+water or damp.—X.
+
+WATERPROOF BOOTS.—Boots and shoes may be rendered impervious to water
+by the following composition: Take three ounces of spermaceti, and melt
+it in a pipkin, or other earthen vessel, over a slow fire: add thereto
+six drachms of India-rubber, cut into slices, and these will presently
+dissolve. Then add of tallow eight ounces, hog’s lard two ounces, amber
+varnish four ounces. Mix, and it will be fit for use immediately; the
+boots or other material to be treated, are to receive two or three coats
+with a common blacking brush, and a fine polish is the result.
+
+WATERPROOF CLOTH.—Brush the cloth first with a solution of isinglass,
+and when dry with a solution of nutgalls. This last solution changes the
+gelatinous mass of isinglass into a true leather. Instead of isinglass
+use common glue and afterwards a tincture or infusion of catechu. These
+receipts will scarcely do with light colours. Rub the cloth over on the
+wrong side with India-rubber varnish, or India-rubber dissolved by heat
+in spirits of turpentine. Brush over the wrong side of the cloth with a
+solution of isinglass, alum, and soap. Brush over the wrong side with
+soap-suds, and afterwards with a solution of alum.
+
+A FIREPROOF AND WATERPROOF CEMENT.—To half a pint of milk put an equal
+quantity of vinegar, in order to curdle it; then separate the curd from
+the whey, and mix the whey with the whites of four or five eggs, beating
+the whole well together. When it is well mixed, add a little quick-lime
+through a sieve, until it has acquired the consistence of a thick paste.
+With this cement, broken vessels and cracks of all kinds may be mended.
+It dries quickly, and resists the action of fire and water. I have
+recommended this receipt to several friends, who have found it very
+satisfactory.—H.
+
+CHINESE METHOD OF WATERPROOFING CLOTH.—By the following very simple
+process it is said that the Chinese render not only the strongest cloth,
+but even the finest muslin, waterproof, without injuring the appearance
+or quality of the article. The composition is composed of half an ounce
+of white wax in a pint of spirits of turpentine. In a sufficient quantity
+of the mixture immerse the goods intended to be rendered waterproof,
+and then hang them in the open air till they become perfectly dry. This
+is all the process necessary for accomplishing so desirable a purpose;
+against which, however, may be objected, perhaps, the expense, and the
+unpleasant smell of the turpentine. But this latter objection can be
+remedied by using equal parts of spirits of wine and oil of wormwood,
+which is said to dissipate the smell of the turpentine; but the former,
+it is not to be denied, must necessarily be augmented.—[A. P. has
+favoured us with the above, but has not tried it.]
+
+RUST.—The preservation of iron and steel from rust is a very important
+consideration in domestic economy. The following plan of doing this is
+very little known, and is far superior to any other:—Add to a quart of
+cold water half a pound of quick-lime; let this stand until the top
+is perfectly clear; pour off the clear liquid, and stir up with it a
+quantity of olive oil, until the mixture becomes a thick cream, or
+rather assumes the consistence of butter which has been melted for the
+table, and has become cold. Rub the iron or steel which is to be put by
+with this mixture, and then wrap it up in paper. Knives and other steel
+articles treated in this way will not acquire the slightest rust. If the
+nature of the articles will not admit of their being wrapped up in paper,
+they will remain free from rust by covering them more thickly with the
+mixture.
+
+TO PRESERVE STEEL PENS FROM CORROSION.—Dip them for a few moments in
+ethereal solution of gold. This covers them with a film of pure metallic
+gold, which prevents the ink acting upon the steel.
+
+TO SOFTEN OLD PUTTY.—In removing old or broken panes from a window, it is
+generally very difficult to get off the hard dry putty that sticks round
+the glass and its frame. Dip a small brush in a little nitric or muriatic
+acid (to be obtained at the druggist’s), and go over the putty with it.
+Let it rest a while, and it will soon become so soft that you can remove
+it with ease. I have found this plan very successful.—H. B.
+
+TO REMOVE THE SMELL OF PAINT.—Take three or four broad tubs (such, for
+instance, as hold about eight gallons), fill them with cold water, and
+put into each an ounce of vitriolic acid, which you can obtain from a
+druggist. Place these tubs near the wainscot, in a newly painted room.
+This water will absorb and retain the effluvium of the paint. Next
+day fill the tubs with fresh water, and add to each another ounce of
+vitriolic acid. Repeat this a third day, and on the fourth the smell of
+the paint will not be perceptible.
+
+AN EXCELLENT PEN WIPER.—Procure two-pennyworth of small shot, (the
+smaller the better,) put them into a phial with the neck broken off;
+every time you wish to clean your pen, rub it up and down two or three
+times in the shot. This will clean it directly, and the shots will last
+a lifetime. The simple plan here suggested cleans steel pens ten times
+better than cloth wipers do: I have tested its utility very frequently.—C.
+
+
+INJURIES AND DEATHS FROM THE INFLAMMABILITY OF FEMALE CLOTHING.
+
+The total number of persons who died in the United Kingdom from burns
+and scalds during the year 1858, was _three thousand one hundred and
+twenty-five_. Of these no small proportion consisted of ladies and
+children, who met their deaths through their clothes catching fire.
+Neither number nor rank is wanting to emphasise the precautions suggested
+by sad calamities arising from the habitual employment of light and
+combustible attire. One of the most recent victims was the Countess St.
+Marsault, lady of honour to the Princess Clotilde, who died at Paris
+from the effects of burns which she had received while endeavouring to
+save another lady, whose dress had ignited at a ball. Even royalty has
+not escaped these perils; and the severe burns some time since suffered
+by the Princess Frederick William of Prussia, owing to the ignition
+of her dress while she was in the act of sealing a letter, led to the
+institution of the latest and most successful inquiries into means for
+preventing the ignition of light textile fabrics. Her Majesty has taken
+interest in the subject, and experiments have been made at her express
+command.
+
+Messrs. Kersmann & Oppenheim recommend the employment of a solution of
+tungstate of soda; but this salt, in the state in which it is ordinarily
+supplied to the public, produces a slight discoloration of the fabric—a
+fatal objection to its use by ladies who are scrupulously particular
+upon the appearance of their vestures. Messrs. Johnson & Sons, of 18A,
+Basinghall Street, have experimented upon the tungstate of soda, and
+succeeded in producing a refined preparation of it, which may be employed
+without the slightest risk of injury to the whiteness, texture, or
+colours of the fabric.
+
+At a recent _conversazione_ of the Medical Society of London, Messrs.
+Johnson exhibited pieces of muslin which had been prepared with a
+solution of the tungstate of soda, and other portions free from such
+preparation. Strips of these were submitted to the action of fire, and
+it was found that the prepared muslin merely charred slowly, while
+the unprepared burst immediately into flame. Similar experiments were
+recently exhibited at Guy’s Hospital, upon various materials, with the
+most perfect success.
+
+It is stated by Messrs. Johnson that one pennyworth of this preparation,
+used with the starch employed in getting up a muslin dress, will render
+it certainly uninflammable. An easy means of prevention of a serious evil
+being thus placed within the reach of the humblest persons, is it not the
+duty of ladies generally to command and recommend its employment? We have
+no desire to restrict the exercise of taste in matters of fashion; we
+seek not to curtail those ample folds in which ladies may recognise the
+acme of grace and beauty: but we must suggest that while they are allowed
+to exercise a reasonable pride of dress, they cannot be released from the
+moral consideration that the gratification of that pride should not be
+suffered to endanger the lives of themselves and their associates, and
+to plunge families into mourning perhaps at the very moment when social
+happiness is most complete.
+
+Johnson’s prepared tungstate of soda may, we believe, be obtained at the
+chemist’s, with directions for its use. If not yet introduced, it soon
+must be, as the result of general and frequent inquiry; and we strongly
+recommend ladies to employ it, not only for those articles of personal
+attire which are liable to come into contact with flame, but for bed
+and window hangings, blinds, and other household draperies that may
+accidentally ignite. The only caution that we know of as necessary to be
+observed in connection with this preparation is, that it should not be
+employed for those parts of clothing which infants are liable to suck.
+
+
+
+
+SUMMER AND WINTER BEVERAGES.
+
+
+SUMMER BEVERAGES.
+
+BOTTLED GINGER BEER.—One gallon of boiling water; one pound of loaf
+sugar; one ounce of best ginger, bruised; one ounce of cream of tartar
+(or a lemon sliced). Stir them up until the sugar is dissolved, let
+it rest until the heat falls to the warmth of new milk; then add one
+table-spoonful of good yeast, poured on to a bit of bread, and set in
+the middle of the pan floating in the mixture. Cover with a cloth, and
+stand for twenty-four hours; then strain and put into bottles, filling
+each only about three parts. Cork tightly, and tie down; in warm weather
+it will be ready to drink in two days. The above will make fifteen to
+eighteen bottles, and costs 8d. or 10d.
+
+ANOTHER.—A BETTER ARTICLE, IN LARGER QUANTITY.—White sugar, twenty
+pounds; lemon or lime juice, eighteen ounces; honey, one pound; bruised
+ginger, twenty-two ounces; water, eighteen gallons. Boil the ginger in
+three gallons of the water for half an hour; then add the sugar, the
+juice, and the honey, with the remainder of the water, and strain through
+a cloth. When cold, add the white of one egg, and half an ounce of
+essence of lemon. Stand four days, then bottle. This is first-rate, and
+will keep many months.
+
+ANOTHER RECEIPT FOR GINGER BEER.—One ounce of ginger, well bruised,
+and boiled in four quarts of water, with the skins of two lemons; when
+boiled, add the juice of the lemons, with one ounce of cream of tartar,
+and one pound and a half of lump sugar. Stir all well together; then put
+four quarts of cold water to it, and when lukewarm, add the whites of two
+eggs, beaten to a strong froth, with two table-spoonfuls of fresh yeast;
+let it ferment two or three hours, then bottle, and cork it tightly. It
+will be ready for use in twelve hours.—[The above receipt may be relied
+upon.]
+
+GINGER BEER POWDERS.—Powdered lump sugar, four ounces; carbonate of soda,
+five drachms; powdered ginger, one drachm. Mix these ingredients well
+together, divide into twelve equal parts—put each into a _blue_ paper.
+Tartaric acid, one ounce; divide into twelve equal parts—put each into a
+_white_ paper. Dissolve the contents of one of the blue and one of the
+white papers, each in half a glass of spring water. Pour one into the
+other, and drink while effervescing. [I have used this for many years,
+and have given it to many of my messmates.—T. J. L., Midshipman, R. N.]
+The tartaric acid may (if preferred) be thrown into the glass of the
+other mixture, which should then be nearly full. This plan prolongs the
+effervescence. Cost, 7d.
+
+SODA POWDERS.—Carbonate of soda, thirty grains in each blue paper;
+tartaric acid, twenty-five grains in each white paper. Mix as ginger beer
+powders.
+
+SEIDLITZ POWDERS (APERIENT).—Tartrate of soda, two drachms; carbonate
+of soda, two scruples; mix and put it in a _blue_ paper; tartaric acid,
+thirty-five grains, to be put in _white_ paper. Mix in half a pint of
+water.
+
+ANOTHER.—MAY BE KEPT IN ONE BOTTLE.—Tartrate of soda, three ounces;
+carbonate of ditto, one ounce; tartaric acid, one ounce; white sugar,
+four ounces; all in fine powder, well dried separately; mix well, add
+five drops essence of lemon; pass through a sieve, and put into a clean
+dry bottle. A dessert-spoonful to a glass of water. Cost, 1s. 4d., if
+mixed at home.
+
+SPRUCE BEER POWDERS.—Powdered white sugar, three ounces; essence of
+spruce, forty drops; carbonate of soda, five drachms and a scruple. Mix,
+and divide into two _blue_ papers. Tartaric acid, six drachms; wrap in
+twelve _white_ papers. Mix as ginger beer powders. Cost, 8d.
+
+PORTABLE LEMONADE.—Tartaric or citric acid, one ounce; finely powdered
+lump sugar, half a pound; essence of lemon, twenty drops. Mix. Two or
+three tea-spoonfuls make a capital glass of lemonade. Cost, 8d., with
+tartaric acid; 1s. with citric acid.
+
+ORANGEADE.—Squeeze out the juice of an orange, pour boiling water on a
+little of the peel, and cover it close. Boil water and sugar to a thin
+syrup, and skim it. When all are cold, mix the juice, the infusion, and
+the syrup, with as much more water as will make a rich drink. Strain
+through a jelly-bag, and ice.
+
+GINGER LEMONADE.—Boil twelve pounds and a half of lump sugar for twenty
+minutes in ten gallons of water; clear it with the whites of six eggs.
+Bruise half a pound of common ginger, boil with the liquor, and then pour
+it upon ten lemons pared. When quite cold, put it in a cask, with two
+table-spoonfuls of yeast, the lemons sliced, and add half an ounce of
+isinglass. Bung up the cask the next day. It will be ready to bottle in
+three weeks, and to drink in another three weeks.
+
+HIPPOCRAS.—Digest for three days half a drachm of mace, ginger, cloves,
+nutmegs, and galingale, in three quarts of Lisbon wine, and also
+carraway; add an ounce of cinnamon. Strain, and mix twenty ounces of
+white sugar with the liquor.
+
+IMPERIAL, BOTTLED.—Pour a pint of boiling water on a drachm of cream of
+tartar, flavour with lemon-peel and sugar, and bottle.
+
+IMPERIAL DRINK.—Put half an ounce of cream of tartar, four ounces of
+white sugar, and three ounces of orange-peel, into a pan; pour three
+pints of boiling water on, strain, and cool.
+
+IMPERIAL POP.—Take three ounces of cream of tartar, an ounce of bruised
+ginger, a pound and a half of white sugar, an ounce of lemon-juice,
+and pour a gallon and a half of boiling water on them; add two
+table-spoonfuls of yeast. Mix, bottle, and tie down the corks as usual.
+
+KING CUP.—Take the rind and juice of a lemon, a lump of sugar, a small
+piece of bruised ginger, and pour on them about one pint and a half of
+boiling water; when cold, strain, add a wine-glassful of sherry, and ice.
+
+LAIT SUCRE.—Boil a pint of milk, sweeten with white sugar, and flavour
+with lemon.
+
+LEMONADE.—Take sixteen lemons, pare thin, cut in halves, squeeze well,
+and throw all into a pan; add a pound and a half of white sugar, a
+gallon of boiling water, and five table-spoonfuls of white wine (four if
+sherry); mix, strain, and cool.
+
+LEMONADE AU LAIT.—Take half a pint of lemon-juice, the same of white
+wine, three-quarters of a pound of loaf sugar, and a quart of boiling
+water; mix, and when cold add a pint of _boiling_ milk; let it stand
+twelve hours, then pour through a jelly-bag. This makes two quarts; and
+about seven lemons will produce half a pint of juice.
+
+APPLEADE.—Cut two large apples in slices, and pour a quart of boiling
+water on them, strain well and sweeten. To be drunk when cold or iced.
+
+RASPBERRY VINEGAR.—Put a pound of fine fruit into a bowl, pour upon it
+a quart of the best white-wine vinegar, next day, strain the liquor on
+a pound of fresh raspberries; the following day do the same, but do not
+squeeze the fruit, only drain the liquor as dry as you can. Bottle, and
+cork well, then cover the corks with bottle cement.
+
+APRICOT EFFERVESCING DRINK.—Take a pint of the juice of bruised apricots,
+filter until clear, and make into a syrup with half a pound of sugar,
+then add one ounce of tartaric acid, bottle, and cork well. For a tumbler
+three parts full of water, add two table-spoonfuls of the syrup, and a
+scruple of carbonate of soda, stir well, and drink while effervescing.
+
+BARLEY WATER.—1. Pick clean, and wash well a handful of common barley,
+then simmer gently in three pints of water with a bit of lemon-peel.
+Prepared thus, it does not nauseate like pearl-barley water. 2. Take
+two ounces and a half of pearl-barley: wash well, then add half a pint
+of water, and boil for a little time, throw away the liquor, pour four
+imperial pints of boiling water on the barley, boil down to two pints,
+strain, flavour with sugar, and lemon-peel, if wished.
+
+BARLEY WATER, COMPOUND.—Boil two pints of barley water, and a pint of
+water together, with two ounces and a half of sliced figs, half an ounce
+of liquorice root sliced and bruised, and two ounces and a half of
+raisins. Reduce to two pints, and strain.
+
+BEER, SPRUCE, POWDERS.—See previous page.
+
+BEER, TREACLE.—Take a pound and a half of hops, and boil in thirty-six
+gallons of water for an hour, then add fourteen pounds of treacle, and a
+little yeast to work it; ferment and bottle.
+
+BROWN SPRUCE BEER.—Pour four gallons of cold water into a nine-gallon
+barrel, then add four gallons more, quite boiling, and six pounds of
+molasses, with about eight or nine table-spoonfuls of the essence of
+spruce, and on its getting a little cooler, the same quantity of good ale
+yeast. Shake the barrel well, then leave with bung out for three days;
+bottle in stone bottles, cork well, wire carefully, pack in sand, and it
+will be fit to drink in two weeks.
+
+CAPILLAIRE, MOCK.—1. Take three pounds and a half of loaf sugar,
+three-quarters of a pound of coarse sugar, two whites of eggs well beaten
+with the shells, boil together in a pint and a half of water, and skim
+carefully. Then add an ounce of orange-flower water, strain and put into
+_perfectly dry_ bottles. When cold, mix a table-spoonful or two of this
+syrup in a little warm or cold water. 2. Mix two tea-spoonfuls of curaçoa
+with a pint of syrup. 3. Boil a quart of water well, add three pounds of
+white sugar, the white of an egg; skim, and boil to a syrup; then add,
+while warm, four table-spoonfuls of orange-flower water, strain, and use
+the same as the others.
+
+CAPILLAIRE, TRUE.—Take forty-eight grains of Canadian maiden-hair
+(_adiantum pedatum_), six drams of boiling water, and an ounce and
+twenty grains of white sugar. Infuse two-thirds of the maiden-hair in
+the water, strain, dissolve the sugar in the infusion. Clarify with the
+white of egg, pour it over the remainder of the maiden-hair, placed in
+a water-bath, digest for two hours, and strain the syrup. For large
+quantities the proportions are:—Maiden-hair, 192 parts. Boiling water,
+1500 parts. White sugar, 2000 parts.
+
+CHERRY DRINK.—Prepare the same as apricot, substituting the cherry juice
+for the other fruit.
+
+COBBLER, SHERRY.—Take some very fine and clean ice, break into small
+pieces, fill a tumbler to within an inch of the top with it, put a
+table-spoonful of plain syrup, capillaire, or any other flavour—some
+prefer strawberry—add the quarter of the zest of a lemon, and a few drops
+of the juice. Pill with sherry, stir it up, and let it stand for five or
+six minutes. Sip it gently through a straw.
+
+COOL TANKARD.—Put into a quart of mild ale a wine-glassful of white wine,
+the same of brandy and capillaire, the juice of a lemon, and a little
+piece of the rind. Add a sprig of borage or balm, a bit of toasted bread
+and nutmeg grated on the top.
+
+CRANBERRY DRINK.—Put a tea-cupful of cranberries into a cup of water, and
+mash them. Boil, in the mean time, two quarts of water with one large
+spoonful of oatmeal, and a bit of lemon-peel; add the cranberries and
+sugar (but not too much, otherwise the fine sharpness of the fruit will
+be destroyed), a quarter of a pint of white wine, or less, according to
+taste; boil for half an hour, and strain.
+
+CURDS AND WHEY—CHEAP METHOD.—Add six grains of citric acid to a
+wine-glassful of milk, and the result will be a pleasant acidulous whey,
+and a fine curd.
+
+CURDS AND WHEY—ITALIAN METHOD.—Take several of the rough coats that line
+the gizzards of turkeys and fowls, cleanse from the dirt, rub well with
+salt, and hang them up to dry; when required for use, break off some of
+the skin, pour boiling water on, digest for eight or nine hours, and use
+the same as rennet.
+
+CURRANT WATER.—Take a pound of currants, and squeeze into a quart of
+water; put in four or five ounces of pounded sugar. Mix well, strain, and
+ice, or allow to get cold.
+
+DRINK DIVINE.—Mix a bottle of cider, half a bottle of perry, and the same
+of sherry, with half a gill of brandy, then add a sliced lemon, the rind
+pared as thin as possible, and a toasted biscuit, which is to be added to
+the liquor as hot as possible. Drink iced, or cooled.
+
+EAU SUCRE.—Dissolve sugar in boiling water, and drink cold.
+
+EFFERVESCING LEMONADE.—Boil two pounds of white sugar with a pint of
+lemon-juice, bottle and cork. Put a table-spoonful of the syrup into
+a tumbler about three parts full of cold water, add twenty grains of
+carbonate of soda, and drink quickly.
+
+FLAP.—Put a little brandy in a tumbler, and add a bottle of soda-water.
+
+GINGER BEER, BOTTLED.—See previous page.
+
+GINGER BEER, INDIAN.—To ten quarts of boiling water, add two ounces of
+pounded ginger, one ounce of cream of tartar, two limes, and two pounds
+of sugar. Stir until cold, then strain through flannel until quite clear,
+adding a pint of beer, and four wine-glassfuls of good toddy. Bottle, tie
+down the corks, shake each bottle well for some time, place them upright,
+and they will be fit to drink the next day. This does not keep long.
+
+SUPREME NECTAR.—Put into a nine-gallon cask six pounds of moist sugar,
+five ounces of bruised ginger, four ounces of cream of tartar, four
+lemons, eight ounces of yeast, and seven gallons of boiling water. Work
+two or three days, strain, add brandy one pint, bung very close, and in
+fourteen days bottle, and wire down.
+
+TAMARIND DRINK.—Boil three pints of water with an ounce and a half of
+tamarinds, three ounces of currants, and two ounces of stoned raisins,
+till about a third has evaporated. Strain, add a bit of lemon-peel, which
+is to be removed in half an hour, then cool.
+
+WHITE SPRUCE BEER.—Take six pounds of white sugar, four ounces of essence
+of spruce, ten gallons of boiling water, and an ounce of yeast. Work the
+same as in making ginger beer, and bottle immediately in half pints.
+Brown spruce beer is made with treacle instead of sugar.
+
+
+WINTER BEVERAGES.
+
+ALEBERRY.—Mix two large spoonfuls of fine oatmeal in sufficient sweet
+small beer, two hours previous to using it; strain well, boil, and
+sweeten according to taste. Pour into a warm jug, add wine, lemon-juice,
+and nutmeg to taste, and serve hot with thin slips of toast or rusks.
+
+ALE, MULLED.—Boil a pint of good sound ale with a little grated nutmeg
+and sugar. Beat up three eggs, and mix them with a little cold ale; then
+add the hot ale to it gradually, and pour backwards and forwards from one
+vessel to the other several times, to prevent its curdling. Warm, and
+stir till it thickens, then add a table-spoonful of brandy, and serve hot
+with toast.
+
+ARRACK, MOCK.—Take a scruple (twenty grains) of benzoic acid, and add to
+a quart of rum. Prepare punch with it.
+
+ATHOL BROSE.—Add two wine-glassfuls of Scotch whisky to a wine-glassful
+of heather-honey; mix well, and then stir in a well-beaten new-laid egg.
+
+BANG.—Take a pint of cider, and add to a pint of warm ale; sweeten with
+treacle or sugar to taste, grate in some nutmeg and ginger, and add a
+wine-glassful of gin or whisky.
+
+BISHOP.—Take three smooth-skinned and large Seville oranges, and grill
+them to a pale brown colour over a clear slow fire; then place in a small
+punch-bowl that will about hold them, and pour over them half a pint
+from a bottle of old Bordeaux wine, in which a pound and a quarter of
+loaf sugar is dissolved; then cover with a plate, and let it stand for
+two days. When it is to be served, cut and squeeze the oranges into a
+small sieve placed above a jug containing the remainder of the bottle of
+sweetened Bordeaux, previously made very hot, and if when mixed it is not
+sweet enough, add more sugar. Serve hot in tumblers. Some persons make
+Bishop with raisin or Lisbon wine, and add mace, cloves, and nutmegs, but
+it is not the proper way.
+
+CARDINAL is made the same way as Bishop, substituting old Rhenish wine
+for the Bordeaux.
+
+CLARY, MOCK.—Warm a bottle of claret, sweeten with honey, and add
+allspice and cloves to taste. Serve hot.
+
+CRAMBAMBULL.—Take two bottles of light porter or ale, and boil them in a
+pan. Then put into the liquor half a pint of rum, and from half a pound
+to a pound of loaf sugar. After this has been boiling for a few minutes,
+take the whole from the fire, and put into the mixture the whites and the
+yolks of from six to eight eggs, previously well whisked; stir the whole
+for a minute or two, and pour it into a punch-bowl, to be drunk out of
+tumblers. It tastes well hot or cold.
+
+CAUDLE.—1. Make half a pint of fine gruel with “Robinson’s Patent
+Groats,” add a piece of butter the size of a large nutmeg, a
+table-spoonful of brandy, the same of white wine, a little grated nutmeg
+and lemon-peel, and serve hot. 2. Put three quarts of water into a pot,
+set over the fire to boil; mix smooth as much oatmeal as will thicken the
+whole with a pint of cold water, and when the water boils, pour in the
+thickening, and add about twenty peppercorns finely powdered. Boil till
+pretty thick, then add sugar to taste, half a pint of good ale, and a
+wine-glassful of gin, all warmed up together. Serve hot.
+
+CAUDLE, BROWN.—Take a quart of water, mix in three table-spoonfuls of
+oatmeal, a blade of mace, and a small piece of lemon-peel; let it boil
+about a quarter of an hour, skimming and stirring it well, but taking
+care that it does not boil over. When done, strain through a coarse
+sieve, sweeten to taste, add a little grated nutmeg, a pint of good sweet
+ale, and half a pint of white wine; then serve hot.
+
+CAUDLE, COLD.—Boil a quart of spring water, when cold, add the yolk of an
+egg, the juice of a small lemon, six table-spoonfuls of raisin wine, and
+sugar to taste.
+
+CAUDLE, FLOUR.—Take a dessert-spoonful of fine flour, and rub it into a
+smooth batter, with five table-spoonfuls of spring water. Put a quarter
+of a pint of new milk into a saucepan, set over the fire, with two lumps
+of sugar, and when it boils, stir the flour and water gradually into it,
+and keep stirring for twenty minutes over a slow fire. Nutmeg or ginger
+may be grated in, if thought proper.
+
+CAUDLE, FLUMMERY.—Put half a pint of fine oatmeal into a quart of spring
+water, and let it stand all night. In the morning stir it well, and
+strain through a coarse sieve into a skillet or saucepan, then add two
+blades of mace and some grated nutmeg; set on the fire, keep stirring,
+and let it boil for a quarter of an hour, when if too thick, add a little
+more water, and let it boil a few minutes longer; then add half a pint
+of white wine, a table-spoonful of orange-flower water, the juice of a
+lemon, the same of an orange, sugar to taste, and a piece of butter about
+the size of a walnut; warm the whole together, thicken with the yolk of a
+well-beaten egg, and drink hot.
+
+CAUDLE, OATMEAL.—Take a quart of ale, a pint of stale beer, and a quart
+of water; mix all together, and add a handful of fine oatmeal, six
+cloves, two blades of mace, some nutmeg, and eight allspice berries
+bruised. Set over a slow fire, and let it boil for half an hour, stirring
+it well all the time; then strain through a coarse sieve, add half a
+pound of sugar, or to taste, a piece of lemon-peel. Pour into a pan,
+cover close, and warm before serving.
+
+CAUDLE, TEA.—Make a pint of strong green tea, pour it into a saucepan,
+and set over a slow fire. Beat the yolks of two eggs well, and mix with
+half a pint of white wine, some grated nutmeg, and sugar to taste; then
+pour into the saucepan, stir well until hot, and serve.
+
+CAUDLE, RICE.—Make the same as flour caudle, using ground rice instead
+of flour, and when done, add cinnamon and sugar to taste, and a
+wine-glassful of brandy.
+
+CAUDLE, WHITE.—Mix two table-spoonfuls of fine oatmeal in a quart of
+water, two hours before using it, strain through a sieve and boil it,
+then sweeten with sugar, and season with lemon-juice and nutmeg.
+
+DEVILLED ALE.—Cut a slice of bread about an inch thick, toast and butter
+it, then sprinkle with cayenne pepper and ginger, and place in the bottom
+of a jug, add a pint of warm ale, and sugar to taste.
+
+EGG-FLIP.—To make a quart of flip, put the ale on the fire to warm, and
+beat up three or four eggs with four ounces of moist sugar; remove the
+froth of the ale, while on the fire, until it begins to boil, mix the
+froth with the sugar and eggs, add grated nutmeg or ginger to taste, and
+a gill of rum. When the ale boils, stir it gradually into the eggs and
+rum, until quite smooth, then serve.
+
+EGG WINE.—Beat up an egg and mix it with a table-spoonful of spring
+water. Put a wine-glassful of white wine, half a glass of spring water,
+and sugar and nutmeg to taste, into a small saucepan, place over a slow
+fire, and when it boils add it gradually to the egg, stirring well; then
+return the whole to the saucepan, and place over the fire again, stir for
+a minute, remove, and serve with toast. If it boils when placed on the
+fire a second time, it will curdle.
+
+ELDER WINE, MULLED.—Put sufficient wine into a saucepan, warm over the
+fire, and if requisite add sugar, spice or water. When warmed, serve with
+thin slips of toast or rusks.
+
+HOT PURL.—Put a quart of mild ale into a saucepan, add a table-spoonful
+of grated nutmeg, and place over a slow fire until it nearly boils. Mix
+a little cold ale with sugar to taste, and, gradually, two eggs well
+beaten; then add the hot ale, stirring one way to prevent curdling—and a
+quarter of a pint of whisky. Warm the whole again, and then pour from one
+vessel into another till it becomes smooth.
+
+JINGLE.—Roast three apples, grate some nutmeg over them, add sugar to
+taste, and place in a quart jug, with some slices of toasted plumcake;
+make some ale hot, and fill up the jug, then serve.
+
+OXFORD NIGHTCAP.—Take half a tumbler of tea, made as usual with sugar and
+milk, add a slice of lemon, a wine-glass of new milk, and the same of rum
+or brandy; beat up a new-laid egg, and add to the whole while warm.
+
+POOR MAN’S DRINK.—Take two quarts of water, and place in a saucepan with
+four ounces of pearl-barley, two ounces of figs split, two ounces of
+stoned raisins, and an ounce of root-liquorice sliced; boil all together
+till only a quart remains; then strain, and use as a drink.
+
+POPE is made the same as Bishop, substituting “Tokay” for Bordeaux.
+
+POSSET, ALE.—Boil a pint of new milk with a slice of toasted bread,
+sweeten a bottle of mild ale, and pour it into a basin with nutmeg or
+other spice, add the boiling milk to it, and when the head rises, serve.
+
+POSSET, COLD.—Take a pint of cream, half a pint of white wine, the juice
+of half a lemon, and the peel rasped into it. Sweeten the cream and wine,
+put the latter into a basin, and then pour the cream from a height into
+the basin, stirring both well all the time; remove the froth, let it
+remain for a day in lukewarm water if the weather is cold, and then serve.
+
+POSSET, JELLY.—Take eight eggs, leave out the whites of four, and beat
+all the remainder well together in a basin; then add half a pint of white
+wine, a little strong ale (to taste), and sugar: put into a saucepan, and
+set over a slow fire, stirring all the time. Boil a pint of milk with
+a little nutmeg and cinnamon, just enough to flavour it, and, when the
+eggs and wine are hot, add the boiling milk to it; then remove from the
+fire, pour into a punch-bowl, cover with a plate for half an hour, then
+sprinkle the top with pounded sugar and serve.
+
+POSSET, LEMON.—Steep the rind of a lemon pared thin, in a pint of sweet
+white wine two hours before required, add the juice of one lemon, and
+sugar to taste; put it in a bowl with a quart of milk or cream, and whisk
+one way till very thick. This will fill twenty glasses, which may be
+filled the day before required.
+
+POSSET, ORANGE.—Take the crumb of a penny loaf grated fine, and put it
+into a pint of water, with half the peel of a Seville orange grated, or
+sugar rubbed upon it. Boil all together, till it looks thick and clear:
+then take the juice of half a Seville orange, three ounces of sweet, and
+one of bitter almonds, beat well with a table-spoonful of brandy, add
+sugar to taste, and a pint of white or raisin wine; mix well, add to the
+posset, and serve.
+
+POSSET, POPE’S.—Blanch and pound four ounces of sweet almonds, and half
+an ounce of bitter ones; add boiling water, and strain, sweeten, and make
+hot half a bottle of white wine; mix.
+
+PUNCH, AFTER THE FASHION OF THE WEST INDIAN PLANTERS.—“He made his
+appearance with a respectably sized bowl, an enormous jug of boiling
+water, and a large paper bag filled with sugar. Our punch-maker then
+commenced operations, and having extracted from his secret store a
+bottle of his matchless _rum_, his _limes_, and a small pot of _Guava
+Jelly_, he brewed about a pint of green tea (two ounces); and, the
+infusion finished, two-thirds of the sugar was dissolved in it. After the
+tea-leaves had been thrown aside, the remainder of the sugar was rubbed
+on the rind of the limes, Mr. Hamilton observing that the essential oil
+which conveyed the exquisite flavour was thus more strongly diffused
+throughout the compound than when the skin was peeled: then the delicious
+acid of the fruit was added to the already impregnated sugar, and as
+soon as the several lumps had imbibed the proportion required, the Guava
+Jelly (and without this confection no punch can be pronounced perfect)
+was dissolved in a pint or so of boiling water. This done, the tea, the
+sweets and acids were commingled, and the foundation or sherbet tasted by
+the experienced palate of the grand compounder; six glasses of cognac,
+two of madeira, and the bottle of old rum were added, and over all about
+a quart more of boiling water, and, as a finishing touch, the slightest
+possible sprinkling of nutmeg. Here was the punch! and oh! what punch!
+it out-nectared nectar! I have, in the West Indies, since the period I
+am recording, drunk some very luscious and fascinating mixtures nearly
+resembling it; but I never know it surpassed, if equalled, even in the
+tropical regions.”—_From Topley’s Sportsman in Canada._
+
+POSSET, ROYAL.—Take half a pint of ale, mix a pint of cream with it; then
+add the yolks of four eggs and the whites of two well beaten, sweeten to
+taste and flavour with nutmeg. Pour into a saucepan, set over the fire,
+stir well until thick, and before it boils, remove; pour into a basin and
+serve hot.
+
+POSSET, SACK.—Put a quart of new milk into a saucepan, and place it over
+a slow clear fire. When it boils, crumble four Damascus biscuits (page
+279) into it; give it one boil, remove from the fire, add grated nutmeg
+and sugar to taste, stir in half a pint of sack (canary wine), and serve.
+French roll will answer instead of the biscuits.
+
+POSSET, SNOW.—Boil a stick of cinnamon, and a quarter of a nutmeg, with
+a quart of new milk, and when it boils remove the spice. Beat the yolks
+of ten eggs well, and mix gradually with the milk until thick; then beat
+the whites of the eggs with sugar and canary wine into a snow. Put a pint
+of canary (sack) into a saucepan, sweeten to taste, set over a slow fire,
+and pour the milk and snow into the saucepan, stirring all the time it
+is over the fire; when warm, remove from the fire, cover close, and set
+aside for a little time before being used.
+
+POSSET, TREACLE.—Boil a pint of milk, add sufficient treacle to curdle
+it; allow the curd to settle, strain off the liquid, and drink it as hot
+as possible.
+
+POSSET, WINE.—Boil some slices of white bread in a quart of milk; when
+quite soft take it off the fire, add sugar and grated nutmeg to taste.
+Pour it into a basin, add a pint of raisin or other sweet wine by
+degrees, and serve with toasted bread.
+
+PUNCH, COLD.—Pour half a pint of gin on the rind of a lemon; add a
+table-spoonful of lemon-juice, a wine-glassful of maraschino, a pint and
+a half of water, and two bottles of iced water.
+
+PUNCH, COMMON.—Take two large fresh lemons with rough skins and full of
+juice. Rub some large lumps of white sugar over the lemons till they
+have acquired the oil from the rind, then put them into a bowl with as
+much more as is necessary to sweeten the punch to taste; then squeeze
+the lemon-juice upon the sugar, and bruise the sugar in the juice, add a
+quart of boiling water and mix well; then strain through a fine sieve,
+and add a quart of rum, or a pint of rum and brandy, or a pint and a
+half of rum and half a pint of porter; then add three quarts more water,
+and mix well. About half a pound of sugar is usually required, but it
+is impossible to fix a limit to sugar, spirits, or lemon-juice, as they
+depend upon taste.
+
+PUNCH MILK—FOR CHRISTMAS-DAY.—Add the peel and juice of twenty-four
+lemons, and three pounds and a half of loaf sugar, to five bottles of
+cold water, and four bottles of rum; when these are well mixed, add
+two bottles of boiling milk, and mix the whole well. Let it stand for
+twenty-four hours, strain well, bottle, and cork tight; it is then ready
+for use. N.B. The finer the strainer is, the better the punch. This is
+the best receipt we have ever seen or used.
+
+PUNCH, MILK, ORDINARY.—Pare six oranges and six lemons as thin as you
+can; grate them over with sugar, to get the flavour. Steep the peels
+in a bottle of rum or brandy stopped close twenty-four hours. Squeeze
+the fruit on two pounds of sugar, add to it four quarts of water and
+one of new milk boiling hot; stir the rum into the whole, run through a
+jelly-bag till clear, bottle, and cork close immediately.
+
+PUNCH, REGENT’S.—Take a bottle of champagne, a quarter of a pint of
+brandy, the juice of a lemon, a Seville orange, and a wine-glassful of
+Martinique, with this mix a pint or more of a strong infusion of the best
+green tea strained, and syrup or sugar to taste.
+
+PUNCH À LA ROMAINE.—Take a quart of lemon ice, add the whites of three
+eggs well beaten, with rum and brandy, till the ice liquefies, in the
+proportion of three parts of rum to one of brandy, and water to taste.
+Then add a tea-cupful of strong green tea infusion, strained, and a
+little champagne.
+
+PUNCH, TEA.—Infuse two ounces of hyson tea, and an ounce of black tea, in
+three quarts of boiling water; then add four pounds of loaf sugar, citric
+acid and spirit of citron, of each six drachms, rum one pint, and five
+pints of brandy; mix well, and serve.—See PUNCH AFTER THE FASHION OF THE
+WEST INDIAN PLANTERS, page 229.
+
+SCOTCH PUNCH, OR WHISKY TODDY.—The Duke of Athol’s receipt: Pour about a
+wine-glassful of _boiling_ water into a half-pint tumbler, and add sugar
+according to taste. Stir well up, then mix a wine-glassful of whisky, and
+add a wine-glassful and a half more boiling water. _Be sure the water is
+boiling._ Never put lemon into toddy. The two in combination, in almost
+every instance, produce acidity on the stomach. If possible, store your
+whisky _in the wood_, not in bottles, as the keeping it in the barrel
+mellows it, and takes away the coarser particles.
+
+TODDY, BUTTERED.—Mix a glass of rum-grog pretty strong and hot, sweeten
+to taste with honey, flavour with nutmeg and lemon-juice, and add a piece
+of fresh butter about the size of a walnut.
+
+WARM DRINK.—Boil a quart of milk and the same quantity of water, with
+the top crust of a penny loaf, a blade of mace, and sufficient sugar to
+sweeten, for a quarter of an hour; pour off, and drink warm.
+
+WHEY, LEMON.—Pour into boiling milk as much lemon-juice as will make a
+small quantity quite clear; dilute it with hot water to an agreeable
+smart acid, and add a bit or two of sugar, or sweeten to taste.
+
+WHEY, MUSTARD.—Boil four drachms of the bruised seeds of mustard in a
+pint of milk, then strain and separate the curd; a fourth part should be
+taken three times a day.
+
+WHEY, VINEGAR, is made the same as lemon whey, only using vinegar instead
+of lemon-juice.
+
+WINE, MULLED.—1. Boil some cloves, mace, cinnamon, and nutmeg, in about
+a quarter of a pint of water till well flavoured with spice, then add to
+a pint of port or home-made wine; sweeten to taste, and serve hot with
+thin toast or rusks. 2. Boil a small stick of cinnamon, a blade of mace,
+and three cloves, in a breakfast-cupful of water for a few minutes; add
+some grated nutmeg, and a pint of home-made or port wine, sweeten to
+taste, boil for one minute, and serve hot. 3. Put a bottle of port wine,
+half a bottle of water, and sugar to taste, into a saucepan, then add
+allspice, cloves, and a blade of mace; boil all together, serve in a jug
+with grated nutmeg, and rusks or slips of thin toast. Some persons add
+lemon-juice to the mull, but it does not generally please.
+
+WINE WHEY.—Put half a pint of new milk in a saucepan, set on the fire,
+and when it boils add as much raisin wine as will turn it; let it boil
+up, then set the saucepan aside till the curd subsides, but do not stir
+it. Pour off the whey, then add half a pint of boiling water, and white
+sugar to taste.
+
+
+
+
+THE RUDIMENTS OF COOKERY.
+
+
+The commonly received idea, that what goes under the denomination of
+“good plain living”—that is, joints of meat, roast or boiled—is best
+adapted to all constitutions, has been proved to be a fallacy. Many
+persons can bear testimony to the truth of Dr. Kitchener’s remark,
+that “elaborate culinary processes are frequently necessary in order
+to prepare food for the digestive organs.” It may be truly said, that
+many persons ruin their health by over-indulgence in food rendered
+indigestible by being badly cooked.
+
+It is our intention to endeavour to correct the prejudice in favour of
+a family joint—by showing, that it is not only very often improperly
+cooked, but that the same quantity of meat, if dressed in different ways,
+still retaining a certain degree of simplicity, will be more pleasant to
+the palate, more healthful, and quite as economical, if brought to the
+table, as two or three dishes instead of one.
+
+In French cookery, those substances which are not intended to be broiled
+or roasted, are usually stewed for several hours at a temperature below
+the broiling point; by which means the most refractory articles, whether
+of animal or vegetable origin, are more or less reduced to a state of
+pulp, and admirably adapted for the further action of the stomach. In the
+common cookery of this country, on the contrary, articles are usually put
+at once into a large quantity of water, and submitted, without care or
+attention, to the boiling temperature; the consequence of which is, that
+most animal substances, when taken out, are harder and more indigestible
+than in the natural state.
+
+DIET AND DIGESTION.—From Dr. Beaumont’s Tables it appears that the
+following articles are digested in the times indicated:
+
+                                                              H. M.
+    Rice, boiled soft                                         1  0
+    Apples, sweet and ripe                                    1 30
+    Sago, boiled                                              1 45
+    Tapioca, Barley, stale Bread, Cabbage with Vinegar,
+      raw, boiled Milk and Bread, and Bread and Milk, cold    2  0
+    Potatoes, roasted, and Parsnips, boiled                   2 30
+    Baked Custard                                             2 45
+    Apple Dumpling                                            3  0
+    Bread, Corn, baked, and Carrots, boiled                   3 15
+    Potatoes and Turnips, boiled; Butter and Cheese           3 30
+    Tripe and Pigs’ Feet                                      1  0
+    Venison                                                   1 35
+    Oysters, undressed, and Eggs, raw                         2  3
+    Turkey and Goose                                          2 30
+    Eggs, soft boiled; Beef and Mutton, roasted or broiled    3  0
+    Boiled Pork, stewed Oysters, Eggs, hard boiled or fried   3 30
+    Domestic Fowls                                            4  0
+    Wild Fowls; Pork, salted and boiled; Suet                 4 30
+    Veal, roasted; Pork, and salted Beef                      5 30
+
+When the powers of the stomach are weak, a hard and crude diet is sure to
+produce discomfort by promoting acidity; while the very same article when
+divided, and well cooked upon French principles, or rather the principles
+of common sense, can be taken with impunity, and easily digested.
+
+There are only a few persons—with the exception, perhaps, of those who
+take violent exercise, or work hard in the open air—who can dine heartily
+upon solid food without suffering from its effects; yet in order to
+escape indigestion, plain roast or boiled meat should be very sparingly
+consumed.
+
+The foundation of all good cookery consists in preparing the meat so
+as to render it tender in substance, without extracting from it those
+juices which constitute its true flavour; in doing which, the main point
+in the art of making those soups, sauces, and made-dishes of every sort,
+which should form so large a portion of every well-ordered dinner, as
+well, also, as in cooking many of the plain family joints—is _boiling_,
+or rather _stewing_, which ought always to be performed over a slow
+fire. There is, in fact, no error so common among English cooks as that
+of boiling meat over a strong fire, which renders large joints hard and
+partly tasteless; while, if simmered during nearly double the time, with
+less than half the quantity of fuel and water, and never allowed to “boil
+up,” the meat, without being too much done, will be found both pliant to
+the tooth and savoury to the palate.
+
+For instance. The most common and almost universal dish throughout
+France, is a large piece of plainly-boiled fresh beef, from which the
+soup—or “_potage_,” as it is there called—has been partly made, and which
+is separately served up as “_bouilli_,” accompanied by strong gravy and
+minced vegetables, or stewed cabbage. Now this, as constantly dressed in
+the French mode, is ever delicate both in fibre and flavour; while, in
+the English manner of boiling it, it is almost always hard and insipid.
+The reason of which, as explained by that celebrated cook, Carême, who
+superintended the kitchen of His Majesty George IV., is this:—“The meat,
+instead of being put down to boil, as in the English method, is in France
+put in the pot with the usual quantity of cold water, and placed at the
+corner of the fire-place, where, slowly becoming hot, the heat gradually
+swells the muscular fibres of the beef, dissolving the gelatinous
+substances therein contained, and disengaging that portion which chemists
+term ‘osmazome,’ and which imparts savour to the flesh—thus both
+rendering the meat tender and palatable, and the broth relishing and
+nutritive; whilst, on the contrary, if the pot be inconsiderately put
+upon too quick a fire, the boiling is precipitated, the fibre coagulates
+and hardens, the osmazome is hindered from disengaging itself, and thus
+nothing is obtained but a piece of tough meat, and a broth without taste
+or succulence.”
+
+Meat loses, by cooking, from one-fifth to one-third of its whole weight.
+More is lost by roasting than by boiling meat. In calculating for a
+family, one pound per day for each individual is a general allowance for
+dinner.
+
+Meat that is not to be cut till cold must be well done, particularly in
+summer.
+
+The use of skewers in joints should be avoided as much as possible, as
+they let out the gravy; twine will answer better.
+
+In every branch of cookery much must be left to the discretion of the
+cook and knowledge of the family’s taste; particularly in force-meats and
+seasonings.
+
+SUET.—When sirloins of beef, or loins of veal or mutton, are brought in,
+part of the suet may be cut off for puddings, or to clarify. Chopped fine
+and mixed with flour, if tied down in a jar, it will keep ten days or a
+fortnight. If there be more suet than will be used while fresh, throw it
+into pickle, made in the proportion of one quarter pound of salt to a
+quart of cold water, and it will be as good afterwards for any use, when
+soaked a little.
+
+To remove the taint of meat, wash it several times in cold water; then
+put it into plenty of cold water, into which throw several pieces of
+red-hot charcoal. If you fear meat will not keep till the time it is
+wanted, par-roast or par-boil it, that is, partly cook it; it will then
+keep two days longer, when it may be dressed as usual, but in rather less
+time.
+
+When meat is frozen it should be brought into the kitchen and laid at
+some distance from the fire, early in the morning; or soak the meat in
+cold water two or three hours before it is used; putting it near the
+fire, or into warm water, till thawed, should be avoided.
+
+Meats become tenderer and more digestible, as well as better flavoured by
+hanging. In summer two days is enough for lamb and veal, and from three
+to four for beef and mutton. In cold weather, the latter may be kept for
+double that time.
+
+Legs and shoulders should be hung _knuckle downwards_.
+
+An effectual way of excluding the fly is by using a wire meat-safe, or
+by covering the joints with a long loose gauze or some thin cloth, and
+hanging them from the ceiling of an airy room. Pepper and ginger should
+be sprinkled on the parts likely to be attacked by the fly, but should be
+washed off before the joint is put to the fire.
+
+A larder should always be placed on the north side of the house; the
+window may be closed with canvas, but wire is preferable. There should be
+a thorough draft of air through the room.
+
+Articles that are likely to spoil should not be kept in or laid upon wood.
+
+Warm, moist weather is the worse for keeping meat; the south wind is
+very unfavourable, and lightning very destructive; so that after their
+occurrence meat should be especially examined.
+
+BOILING.—This is the most simple of all processes of cooking. Regularity
+and attention to time are the main secrets.
+
+Much less heat is requisite to keep liquids boiling in copper and iron
+saucepans than in those made of tin.
+
+There is frequently a great waste of fuel in cooking, which arises from
+boiling liquids fast, when they only require to boil slowly. Count
+Rumford (the inventor of the Rumford stove) states, that more than half
+the fuel used in kitchens is wasted in the above manner.
+
+It is a sad waste to put fuel under a boiling pot. There is a degree of
+heat in water called the boiling point; and all the coals or wood in the
+world cannot make water hotter in an open vessel; _it can but boil_. By
+this waste, the cook not only loses time but spoils the cookery.
+
+The average time for boiling fresh meat is from eighteen to twenty
+minutes for every pound: thus, a joint weighing six pounds will require
+from one hour and three-quarters to two hours boiling. Salted meat
+requires rather more boiling, and water; fresh killed meat longer time:
+and all meats longer in cold than warm weather. It is, however, better to
+be guided, for time, by the thickness of the joint than by its weight.
+
+Dried or salted fish and meats require soaking in cold water before
+boiling.
+
+Meat and poultry will lose their flavour and firmness, if left in the
+water after they are done; as will also fish, which will break to pieces.
+
+The water in which fish, meat, or poultry has been boiled, should be
+saved; this pot-liquor, as it is called, may be made into soup.
+
+Slow boiling is very important for all meats, to ensure their tenderness;
+fast boiling always makes them hard and tough, less plump, and of darker
+colour, than when they are boiled gradually.
+
+Skimming the pot will alone ensure the good colour and sweetness of the
+meat; a little cold water and salt will aid in throwing up the scum: milk
+put into the pot does good in few cases only; and wrapping in a cloth is
+unnecessary, if the scum be carefully removed.
+
+The lid of the saucepan should only be removed for skimming; and, before
+taking off the lid, be careful to blow from it any dust or blacks from
+the fire or chimney.
+
+The joint should always be covered with water; above this quantity, the
+less water the more savoury will be the meat.
+
+In some few instances, however, it may be necessary to boil the articles
+in a much larger quantity of water; a quart of water is mostly a good
+proportion to a pound of meat.
+
+If meat be put into cold water, it should be heated gradually, so as not
+to cause it to boil in less than forty minutes; if it boil much sooner,
+the meat will shrink and be hardened, and not so freely throw up the scum.
+
+Four skewers, or a plate, inside downwards, should be laid on the bottom
+of the saucepan, especially for large joints and puddings; so that they
+may be equally done, and escape burning or adhering to the saucepan.
+
+When a pot boils, remove it nearly off the fire, but let the lid remain
+on; a very little heat will then keep up the boiling.
+
+The time of boiling should be reckoned from the time bubbles begin to
+rise on the surface of the liquid; as the boiling continues, the water
+will evaporate, and in some cases it may be requisite to fill up the
+saucepan with boiling water.
+
+VEGETABLES and meat are sometimes _steamed_: that is, they are put into
+vessels resembling cullenders, and being placed over boiling water, the
+steam from it rises through the holes of the vessel, and then through the
+vegetables and meat, which are thus as effectually boiled as if they were
+put into the boiling water.
+
+ROASTING.—The success of every branch of cookery depends upon the good
+management of the kitchen fire: roasting, especially, requires a brisk,
+clear, and steady fire; if made up close to the bars of the grate.
+
+The spit being wiped clean, the joint to be roasted should be carefully
+spitted even, and tied tight; and if it will not turn round well, balance
+skewers, with leaden heads, should be used; for, if the meat be not
+evenly spitted, it will probably be burned on one side, and not done on
+the other. Avoid running the spit through the prime parts of joints.
+Cradle spits answer best.
+
+A leg of mutton should never be spitted, as the spit lets out the gravy,
+and leaves an unsightly perforation just as you are cutting into the
+pope’s eye.
+
+Make up the roasting-fire three or four inches longer than the joint,
+else the ends of the meat will not be done.
+
+In stirring the fire, be careful to remove the dripping-pan, else dust
+and ashes may fall in. On no account let the fire get dull and low, as a
+strong heat is requisite to brown the meat.
+
+A thin joint requires a brisk fire; a large joint, a strong, sound, and
+even fire. When steam rises from the meat, it is done.
+
+Large joints should be put at a moderate distance from the fire, and
+gradually brought nearer; else the meat will be over-done half-way
+through the joint, and be nearly raw at the bone.
+
+Such meat as is not very fat should have paper placed over it, to prevent
+it from being scorched.
+
+Do not sprinkle the meat with salt when first put down, as the salt draws
+out the gravy.
+
+Old meats require more cooking than young. The longer the meat has been
+killed, the less time it requires to roast it. Very fat meat requires
+more time than usual.
+
+The general rule is to allow fifteen minutes to a pound for roasting with
+a good fire, and ten or twenty minutes over, as the family like it well
+done or not.
+
+Baste the meat first with fresh dripping, and then with its own fat or
+dripping: and within the last hour of roasting, take off the paper, and
+sprinkle the meat with salt and flour, to brown and froth it; but some
+cooks dredge the meat with flour earlier, so that it may imbibe the
+gravy, a practice which should be specially avoided.
+
+The spit should be wiped dry immediately after it is drawn from the meat,
+and washed and scoured every time it is used.
+
+Perfection in roasting is very difficult, and no certain rules can
+be given for it, as success depends on many circumstances which are
+continually changing: the age and size (especially the thickness) of the
+pieces, the quality of the coals, the weather, the currents of air in the
+kitchen, the more or less attention of the cook, and the time of serving,
+are all to be considered. Hence, epicures say of a well-roasted joint,
+“It is done to a turn.”
+
+Roast meats should be sent to table the moment they are ready, if they
+are to be eaten in perfection.
+
+BROILING.—Broiling requires a brisk and clear fire, proportioned to the
+article to be broiled; for example, mutton chops require a clear rather
+than a brisk fire, else the fat will be wasted before the lean is warmed
+through; but for a beef-steak, the fire can neither be too brisk nor
+clear, if the gridiron be placed at the proper distance. Fish requires a
+steady fire; as also does under-done meat.
+
+Much, however, depends on the substance of the article to be broiled; if
+it be thick, it must be placed at a greater distance, at first, to warm
+it through; if thin, the fire must be brisk, else the meat will not be of
+a good colour.
+
+The gridiron should be wiped clean after it has been used, so that the
+bars may be kept bright on top; they should be allowed to get hot before
+the article is laid on them, but not too hot, else they will burn the
+meat or fish; the latter, especially. To prevent this, the bars should be
+rubbed with fat.
+
+A charcoal fire is best for broiling.
+
+To prevent the fat dripping into the fire, set the gridiron aslant.
+
+For turning the broiling article, use tongs, as a fork will let out the
+gravy. When the article is done, it will feel firm if touched with the
+tongs; by no means cut the meat to ascertain if it be done, as that will
+let out the gravy.
+
+FRYING—is “to scorch something solid in fat, or oil,” or butter. Lard,
+clarified suet, or dripping, are well adapted for fish, eggs, potatoes,
+and meat generally. Olive oil is much used for fish; and the same oil
+will serve for more than one frying. Butter is used, but it is not as
+well adapted for frying as either of the other articles.
+
+Be careful that the fat or oil is fresh, clean, and free from salt, else
+what you fry in it will be of a bad colour and flavour; salt will prevent
+it from browning.
+
+Fat or oil, to be used again, should be strained through a sieve before
+it is set aside.
+
+Fat becomes richer from having meat fried into it, and may be used
+repeatedly; but the fat that has been used for fish cannot be used again
+for meat.
+
+The fat must have left off bubbling and be quite still before you put in
+the articles.
+
+To prepare crumbs for frying, dry thoroughly in a warm oven, or before
+the fire, any waste pieces of bread; then pound them in a mortar and sift
+them, and put them away till wanted. This is much better than grating
+bread as it is needed, or using oatmeal, &c.
+
+When you wish fried things to look as well as possible, do them _twice_
+over with egg and crumbs.
+
+If eggs be very dear, a little flour and water may be substituted for
+them in preparing fish to fry.
+
+In frying, use a slice to lift the articles in and out of the pan, and
+drain them.
+
+To make batter for frying: melt two ounces of butter in a little warm
+water, and pour it upon half a pound of flour; stir it and add water
+enough to form a batter, thick enough to adhere to whatever is put into
+it; but it should run freely: add some salt and the beaten whites of two
+eggs.
+
+A small shallow frying-pan, or _sauté_ pan, as it is called, is very
+useful to fry articles to be stewed: this method differs from common
+frying, as it only requires butter enough to keep the article from
+sticking to the pan and burning.
+
+The fire for frying should be free from smoky coals, sharp, and even.
+Charcoal makes the best frying fire.
+
+The fat should be carefully drained from all fried articles; indeed, they
+should be so dry as scarcely to soil a cloth. Fish is best drained by
+wrapping it in soft white-brown paper, by which it will so dry as not to
+soil the napkin upon which it is served.
+
+STEWING.—All articles to be stewed should first be boiled gently, then
+skimmed and set aside in an even heat: on this account, charcoal makes
+the best fire for stewing.
+
+All stews, or meat dressed a second time should be only simmered, as the
+meat should only be made hot through.
+
+A stewpan is the most advantageous vessel in which stews, hashes, soups,
+or gravies, can be made; indeed, for all purposes of boiling, a stewpan
+is preferable to a deep saucepan, as, in the former, the articles are
+exposed to more even heat than when they are placed one upon another in
+the saucepan, and are likely to be broken in stirring.
+
+The best stewpans are made of copper or iron; they should be kept covered
+as much as possible, unless you wish to reduce the gravy.
+
+Be careful not to fry in a stewpan; or, if so, with great care, and
+sufficient butter to save the tinning from melting.
+
+Most of the directions for making soups and gravies apply also to this
+branch of cookery.
+
+BAKING.—Baking is the least advantageous mode of cookery; for by it meat
+loses about one-third of its weight.
+
+Iron ovens are ill-adapted for baking meat or meat-pies; fruit-pies,
+pastry, and puddings, may, however, be baked in them.
+
+LARDING.—Have ready larding-pins of different sizes, according to the
+article to be done; cut slices of bacon into bits of proper length, quite
+smooth, and put on a larding-needle to suit it, with which pierce the
+skin and a very little of the meat, leaving the bacon in, and the two
+ends of equal length outwards. Lard in rows the size you think fit.
+
+The same effect with regard to flavour, may be produced by raising the
+skin and laying a slice of fat bacon beneath it.
+
+DOUBING consists in passing bacon _through_ meat, while _larding_ is on
+the surface only.
+
+BRAISING.—Put the meat you would braise into a stewpan, and cover it
+with thick slices of fat bacon: then lay round it six or eight onions,
+a faggot of sweet herbs, some celery, and if to be brown, some thick
+slices of carrots, and trimmings of any fresh meat-bones you have, with
+a pint and a half of water, or the same quantity of stock, according to
+what the meat is, and add seasoning. Cover the pan close, and set it
+over a slow stove; it will require two or three hours, as its size and
+quality may direct. Then strain the gravy; keep the meat quite hot; take
+the fat off by plunging the basin into cold water, which will cause the
+fat to coagulate; and boil it as quickly as you can till it thickens.
+If, however, you wish the gravy to adhere to the meat; it must be still
+further thickened; then with a brush kept for the purpose do over the
+meat, and if that has been larded, put it into the oven for a few
+minutes. This is called “glazing,” and is much in use for made-dishes.
+
+GLAZING is done by brushing melted glaze or jelly over the article, and
+letting it cool; in some cases it is requisite to cover the articles with
+two or three coats of glaze, allowing each to cool as it is laid on. The
+glaze should be of a clear yellow brown, and as thick as good treacle.
+
+If you have not the glaze ready, sift a little sugar over the article to
+be glazed, and finish in the oven, with a salamander, or red-hot shovel.
+
+BONING.—In disengaging the flesh from the bones, work the knife always
+_close_ to the bone, and take care not to pierce the outer skin. Minute
+directions are given in other parts of the work for boning fowls, &c.
+
+BLANCHING makes the article plump and white, and consists in putting it
+into cold water over the fire, allowing it to boil up, and then plunging
+it into cold water, where the article should remain until cold.
+
+DANGER FROM COPPER SAUCEPANS.—The precise danger from the use of
+copper saucepans, or stewpans, imperfectly tinned, is far from rightly
+understood. It appears that the acid contained in stews and other
+made-dishes, as lemon-juice, though it does not dissolve copper by being
+merely boiled in it a few minutes, nevertheless, if allowed to cool and
+stand in it for some time, will acquire poisonous matter, as verdigris,
+in the form of a green band, or crust, inside the vessel. It has likewise
+been proved that _weak_ solutions of common salt, such as are daily
+made by adding a little salt to boiling vegetables, fish, or meat, act
+powerfully on copper vessels, although _strong_ solutions or brine would
+not affect them.
+
+It is, however, in vain to hope that cooks will attend to the nice
+distinctions by which copper stewpans may be rendered safe; the general
+advice given by prudent physicians is, therefore, against their use at
+all.
+
+The kettles in which the soups are made should be well tinned, and kept
+particularly clean, by being washed in hot water and rubbed dry before
+they are put away. If they are not kept well tinned, the taste as well
+as the colour of the soup will be liable to be affected by the iron; and
+if the soup-kettle be made of copper, and the tinning not quite perfect,
+everything cooked in it will be more or less poisonous, as everything
+which is sweet, salt, or sour, extracts verdigris from copper.
+
+
+HOW TO TOAST WELL.
+
+In toasting bread, we wish to get out the water that remains, and which
+makes the bread cold, waxy, and heavy of digestion. Perhaps we shall be
+best understood if we first explain what makes bad toast of a piece of
+bread, or rather no toast at all, but merely a piece of bread with two
+burned surfaces, more wet and waxy in the heart than ever; and which not
+a particle of butter will enter, and if put by for an hour or two and
+allowed to cool, will get as tough as possible. If the slice of bread
+is brought into close contact with a strong fire, the surface becomes
+covered with, or rather converted into charcoal, before the heat produces
+any effect on the interior of the slice. This being done, the other
+side is turned, and has its surface converted into charcoal in the same
+manner. The consequence of this will be, that not a particle of butter
+will enter such a piece of toast, but only remain upon the surface,
+and if vexed with additional fire, turns to a rancid oil of the most
+unwholesome description. Charcoal, as every one knows, is a very bad
+conductor of heat, and as such is used between the cylinders and casings
+of steam engines; it is no consequence whether the said charcoal be
+formed of wood, of flour, or any other substance, for its qualities are
+in every case the same. Now, when the surfaces of the slice of bread are
+over-charred in this manner, there is an end to all toasting, as no heat
+can be communicated to the interior, and not one drop can be evaporated
+or drawn away. In this state the slice of bread may be wholly burned to
+charcoal; but until it is altogether so burned, the unburned part will
+become more and more wet and unwholesome. Hence, if you would have a
+slice of bread so toasted as to be pleasant to the palate, and wholesome
+and easily digested, never let one particle of the surface be charred.
+Chesnut brown is even far too deep for a good toast; and the colour of
+a fox is rather too deep. The nearer it can be kept to a straw colour,
+the more delicious to the taste, and the more wholesome it will be. The
+method of obtaining this is very obvious. It consists in keeping the
+bread at the proper distance from the fire, and exposing it to a proper
+heat, for a due length of time; or it may be done, placed on edge the
+same way as dry toast is brought to table, in a rack, in an iron or
+brick oven of a proper heat. For those who “make the toast,” especially
+if a large quantity be required, it is generally a tedious process, and
+for this reason it is commonly hurried. But if the toasting fork was
+discarded, and its place supplied by a small apparatus made of wire,
+long enough to hold three or four pieces at a time, and so contrived as
+to slide in or out to any required distance from the fire, the bread
+might be placed in it, and the process of toasting carried on, while
+the servant was at liberty to do her other work. Of course, the “Toast
+Holder” would require to be made differently, to suit particular shaped
+grates and fire-places.
+
+If not cut too thin, if placed at the proper distance from the fire, and
+continued long enough, care being taken that not a single black, or even
+dark brown spot, makes its appearance on the surface, the slice of bread
+may be toasted through and through; and it is this operation which makes
+properly toasted bread so much more wholesome than bread which is not
+toasted, and still more preferable to bread burned on the surface and
+sodden in the interior. By this means the whole of the water may be drawn
+out of it, and it may be changed from dough, which has always a tendency
+to undergo the acetous fermentation in the stomach, to the pure farina of
+wheat, which is in itself one of the most wholesome species of food we
+have, not only for the strong and healthy, but more particularly so for
+the delicate and diseased. As it is turned to pure farina, the tough and
+gluey nature is gone, every part can be penetrated, all parts are equally
+warm, and no part is so warm as to turn the butter into oil, which,
+even in the case of the best butter is invariably turning a wholesome
+substance into an injurious substance. There is another circumstance
+regarding the buttering of a rightly toasted slice. The dough, being a
+compound of water, repels the butter, which is an oil; but the dried
+farina allows the butter to penetrate the whole slice equally through.
+There is more advantage in this than some may suppose. Butter in masses
+(whatever may be its quality) is too heavy for the stomach; though butter
+divided with sufficient minuteness, and not suffered to pass into an
+oil, makes a most valuable addition to many kinds of food. The properly
+toasted bread absorbs the butter, but does not convert it to oil: and
+both butter and farina are in a state of very minute division, the one
+serving to expose the other to the free action of gastric fluid in the
+stomach; and that this fluid shall be able to penetrate the whole mass
+of the food, and act upon it in small portions, is the grand secret of
+healthful digestion; so that when a slice of toast is rightly prepared,
+there is, perhaps, not a lighter article in the whole vocabulary of
+cookery. Unfermented brown bread, treated in this way, forms an excellent
+substitute for biscuits, and is in some respects superior, as it may be
+eaten with impunity by those persons with whom biscuits may disagree.
+
+
+SUGGESTIONS TO HOUSEKEEPERS.
+
+The housewife should always, where it is possible, do her marketing
+_herself_, and pay ready-money for everything she purchases. This is
+the _only_ way in which she can be sure of getting the best goods at
+the lowest price. We repeat, that this is the only way compatible with
+strict economy; because, if a servant be entrusted with the buying,
+she will, if she is not a good judge of the quality of articles, bring
+home those she can get for the _least money_ (and these are seldom the
+_cheapest_), and even if she is a good judge, it is ten to one against
+her taking the trouble to make a careful selection. When the ready-money
+system is found inconvenient, and an account is run with a tradesman,
+the mistress of the house ought to have a pass-book, in which she should
+write down all the orders herself, leaving the tradesman to fill in only
+the prices. Where this is not done, and the mistress neglects to compare
+the pass-book with the goods ordered every time they are brought in, it
+sometimes happens, either by mistake, or the dishonesty of the tradesman
+or his shopman, or the servant, that goods are entered which were never
+ordered, and that those which were ordered are overcharged; and if these
+errors are not detected at the time, they are sure to be difficult of
+adjustment afterwards. Let the housewife, therefore, by all means avoid
+running accounts, and pay ready-money. By so doing she will escape a
+great deal of trouble and anxiety, besides saving the extra price which
+the tradesman charges upon all goods sold on credit, and to which he is
+justly entitled, both as interest for his money and to cover the losses
+to which the system sometimes subjects him.
+
+In purchasing perishable goods, care should be taken to get everything as
+_fresh_ and _new_ as possible. This is absolutely necessary in the case
+of vegetables, ripe fruits, eggs, butter, and fish generally, as these
+cannot be used in too fresh a condition; but, as butcher’s meat requires
+to be kept some time, it may, where the butcher’s word can be trusted as
+to the day on which it was killed, be purchased ready for cooking. Indeed
+this must often be done when a small supply of cut meat, such as steaks
+or chops, is required. As, however, it is the butcher’s interest to sell
+off his meat while it is fresh, in order to avoid the loss arising from
+its spoiling on his hands, he will seldom have any prime pieces which
+have been kept long enough for immediate use, so that it is much safer,
+as a general rule, to ask for it fresh, and keep it at home. Perhaps the
+best plan is to ascertain which day of the week is the butcher’s regular
+“killing day,” and to buy upon that day only, a quantity sufficient to
+last some time,—which quantity must be determined by the season of the
+year; for, since meat keeps much longer in winter than in summer, a
+larger stock may be laid in then. Many a good dinner has been spoiled,
+and many a fine piece of meat wasted, and this not from ignorance of the
+time it ought to be kept, but from inattention to the above rule.
+
+When it is ascertained where the best and cheapest articles are sold,
+it is as well to lay in as large a stock as can be afforded at one
+time, of those provisions which do not spoil by keeping. By so doing,
+the housewife will not only have a good supply of the best always at
+hand, but will also be allowed certain discounts from the price, which
+she would not otherwise obtain, besides saving much time and trouble in
+shopping. Not only will she have to go _oftener_ to the shop for small
+supplies, but it may frequently happen that, when she applies for a
+_second_ small quantity of an article that has been approved of, she may
+find the dealer’s stock of that particular commodity renewed, and the new
+supply not so good; and then she will either have to purchase an inferior
+article, or to wander from shop to shop in search of a better. Of course
+this rule must be disregarded when, at the time of purchase, there is
+reason to expect an immediate fall in the price. For instance, it would
+be absurd to buy a three months’ supply of tea at 4s., with the knowledge
+that within a month there might be such a reduction of duty upon it as
+would lower its price to 2s. Such cases, however, occur very rarely.
+
+
+HOW TO COOK POTATOES.
+
+The goodness of a potato materially depends upon the skill of the cook.
+We here introduce a few modes of preparing it for the table, not commonly
+in use:—
+
+POTATOES MASHED WITH ONIONS.—Prepare some boiled onions, by putting them
+through a sieve, and mix them with potatoes.
+
+POTATO SNOW.—Pick out the whitest potatoes, put them on in cold water;
+when they begin to crack, strain, and put them in a clean stewpan before
+the fire till they are quite dry and fall to pieces; rub them through a
+wire sieve or the dish they are to be sent up in, and do not disturb them
+afterwards.
+
+POTATO SCONES.—Mash boiled potatoes till they are quite smooth, adding a
+little salt; then knead out with flour, or barley-meal, to the thickness
+required; toast on the girdle, pricking them with a fork to prevent them
+blistering. When eaten with fresh or salt butter, they are equal to
+crumpets—even superior, and very nutritious.
+
+POTATOES FRIED WHOLE.—When nearly boiled enough, put them into a stewpan
+with a bit of butter; or some clean beef dripping; shake them about
+often, to prevent burning, till they are brown and crisp; drain them from
+the fat. It will be an improvement if they are floured and dipped into
+the yolk of an egg, and then rolled in finely sifted bread crumbs.
+
+POTATOES ESCALLOPED.—Mash potatoes in the usual way; then butter some
+nice clean scallop shells, patty-pans, or tea-cups or saucers; put in the
+potatoes; make them smooth at the top; cross a knife over them; strew a
+few fine bread crumbs on them; sprinkle them with a paste-brush with a
+few drops of melted butter, and set them in a Dutch oven. When nicely
+browned on the top, take them carefully out of the shells, and brown on
+the other side. Cold potatoes may be warmed up this way.
+
+POTATOES FRIED IN SLICES.—Peel large potatoes, slice them about a quarter
+of an inch thick, or cut them into shavings, as you would peel a lemon;
+dry them well in a clean cloth, and fry them in lard or dripping. Take
+care that the fat and frying-pan are quite clean; put it on a quick fire,
+and as soon as the lard boils, and is still, put in the slices of potato,
+and keep moving them until they are crisp; take them up, and lay them to
+drain on a sieve. Send to table with a little salt sprinkled over them.
+
+POTATO PIE.—Peel and slice the potatoes very thin into a pie-dish;
+between each layer of potatoes put some chopped onions; between each
+layer, sprinkle a little pepper and salt; put in a little water, and cut
+about two ounces of fresh butter into bits, and lay them on the top;
+cover it close with paste. The yolks of four eggs may be added; and when
+baked, a table-spoonful of good mushroom ketchup poured in through a
+funnel.—Another method is to put between the layers small bits of mutton,
+beef, or pork. In Cornwall, turnips are added. This constitutes (on the
+Cornish method) a cheap and satisfactory dish for families.
+
+
+DIRECTIONS FOR MAKING PASTRY.
+
+IN making pastry or cakes, it is best to begin by weighing out the
+ingredients, sifting the flour, pounding and sifting the sugar and spice,
+washing the butter, and preparing the fruit. Sugar can be powdered by
+pounding it in a large mortar, or by rolling it on a paste-board with a
+rolling-pin. It should be made very fine and always sifted. All sorts of
+spice should be pounded in a mortar, except nutmeg, which it is better
+to grate. If spice is wanted in large quantities, it may be ground in a
+mill. The butter should always be fresh and very good. Wash it in cold
+water before you use it, and then make it up with your hands into hard
+lumps, squeezing the water well out. If the butter and sugar are to be
+stirred together, always do that before the eggs are beaten, as (unless
+they are kept too warm) the butter and sugar will not be injured by
+standing awhile. For stirring them, nothing is so convenient as a round
+hard stick, about a foot and a half long, and somewhat flattened at one
+end. The eggs should not be beaten till after the other ingredients are
+ready, as they will fall very soon. If the whites and yolks are to be
+beaten separately, do the whites first, as they will stand longer. Eggs
+should be beaten in a broad shallow pan, spreading wide at the top.
+Butter and sugar should be stirred in a deep pan with straight sides.
+Break every egg by itself, in a saucer, before you put it into the pan,
+that in case there should be any bad ones, they may not spoil the others.
+Eggs are beaten most expeditiously with whisks. A small quantity of
+white of egg may be beaten with a knife, or a three-pronged fork.—I have
+found the above directions of great use in my housekeeping, and I can
+confidently recommend them.—J. M.
+
+
+TO MAKE BARLEY WATER PROPERLY.
+
+Either Scotch or pearl-barley may be used. The former is much less
+expensive, and answers equally well. Soak an ounce in several waters; put
+it, with some lemon-peel, into a quart of boiling water and infuse it for
+an hour. Then strain. This will be of a sufficient thickness; but, if it
+be desired thicker, it is but varying the quantity of barley. This is a
+cooling drink, and admits of additions either for flavour or medicinal
+use. The juice and rind of lemons, with loaf sugar, are most agreeable.
+
+Figs, raisins, liquorice root, honey, and gum arabic, are often used
+either for coughs, cold on the chest, confined bowels, strangury, &c.
+Powdered nitre is often used in feverish complaints, and given in barley
+water; a drachm to a quart is a good proportion.
+
+The method of mixing either nitre or powdered gum arabic, is to rub the
+powder smooth with sugar or honey; then mix it with a spoonful or two
+of the barley water, and stir it in the whole while in a boiling state.
+As a nourishing drink, boil the barley in water till it thickens. When
+reduced, and quite thick, strain, and mix with an equal quantity of new
+milk; sweeten it to your taste. A bit of cinnamon, or two laurel leaves,
+may be boiled in it for flavour.
+
+Thick barley water, with milk and _a little_ salt and sugar, is a
+suitable food for infants, when they begin to take what is at all
+thickened. Barley may be used in broth or stew, or to make a pudding.
+
+The valuable sanatory qualities of barley have long been known and
+appreciated. Providence designed it as an especial boon to mankind;
+for, of all the cultivated grains, it is perhaps that which comes to
+perfection in the greatest variety of climates, and is found over the
+greatest extent of the habitable world.
+
+
+SCOTCH PORRIDGE.
+
+For four persons. Boil three pints of water in a clean saucepan, add a
+tea-spoonful of salt, mix, _very gradually_, one pound of fine oatmeal,
+stirring round constantly while you put in the meal with a round stick
+about twelve inches long, called a “spirtle.” Continue the stirring for
+fifteen minutes, then pour into soup-plates. Allow them to cool for about
+ten minutes, then serve with half a pint of sweet milk to each person.
+
+Scotch porridge is one of the most nutritive diets that can be given,
+especially to young persons. They are sometimes made with milk instead of
+water, but the mixture is rather rich for delicate stomachs.
+
+
+ECONOMY IN THE USE OF BUTCHER’S MEAT.
+
+OF BEEF, the round is, in large families, one of the most profitable
+parts: it is usually boiled, and like most of the boiling parts of beef,
+is generally sold in London at a penny per pound less than the roasting
+joints.
+
+The brisket is also a penny a pound less in price than the roasting
+parts: it is not so economical a part as the round, having more bone to
+be weighed with it, and more fat. Where there are children, very fat
+joints are not desirable, being often disagreeable to them, and sometimes
+prejudicial, especially if they have a dislike to it. This joint also
+requires more cooking than many others; that is to say, it requires
+a double allowance of time to be given for boiling it: it will, when
+served, be hard and scarcely digestible if no more time be allowed to
+boil it than that which is sufficient for other joints and meats. When
+stewed it is excellent; and when cooked fresh (_i. e._ unsalted), an
+excellent stock for soup may be extracted from it, and yet the meat will
+serve as well for dinner.
+
+The edgebone, or aitch-bone, is not considered to be a very economical
+joint, the bone being large in proportion to the meat; but the greater
+part of it, at least, is as good as that of any prime part. It sells at a
+penny a pound less than roasting joints.
+
+The rump is the part of which the London butcher makes great profit, by
+selling it in the form of steaks. In the country, as there is not an
+equal demand for steaks, the whole of it may be purchased as a joint, and
+at the price of other prime parts. It may be turned to good account in
+producing many excellent dishes. If salted, it is simply boiled; if used
+unsalted, it is usually stewed.
+
+The veiny piece is sold at a low price per pound; but if hung for a day
+or two, it is very good and very profitable. Where there are a number of
+servants and children to have an early dinner, this part of beef will be
+found desirable.
+
+From the leg and shin excellent stock for soup may be drawn; and if not
+reduced too much, the meat taken from the bones may be served as a stew
+with vegetables; or it may be seasoned, pounded with butter, and potted;
+or chopped very fine, and seasoned with herbs, and bound together by egg
+and bread crumbs; it may be fried in balls, or in the form of large eggs,
+and served with a gravy made with a few spoonfuls of the soup.
+
+Of half an ox cheek excellent soup may be made; the meat, when taken from
+the bones, may be served as a stew.
+
+Roasting parts of beef are the sirloin and the ribs, and these bear in
+all places the highest price. The most profitable of these two joints at
+a family table is the ribs. The bones, if removed from the beef before it
+is roasted, will assist in forming the basis of a soup. When boned, the
+meat of the ribs is often rolled up, tied with strings, and roasted: and
+this is the best way of using it, as it enables the carver to distribute
+equally the upper part of the meat with the more skinny and fatter parts
+at the lower ends of the bones.
+
+OF MUTTON, the leg and haunch are the most profitable joints, although in
+price higher than the shoulder or neck. But these last joints are sold at
+a less price per pound than others.
+
+The loin and saddle (the two loins not separated) are expensive joints,
+not in price only, but in the great proportion of fat and bone belonging
+to them. They are considered to be prime parts.
+
+OF LAMB, the hind quarter is more advantageous in use than the fore, but
+can scarcely be regarded as an economical part. In hot weather, and in a
+small family, the joints which the quarters form, when divided, are of so
+convenient a size as to render them much in request.
+
+OF VEAL, the leg, from which the fillet is taken, the shoulder, the neck,
+and the loin, are all in turn serviceable in a family. When the leg is
+purchased altogether, without dividing the knuckle from it, the butcher
+usually considerably remits the price. In summer, he is often willing to
+sell the leg altogether at twopence per pound less than he would sell the
+fillet alone.
+
+
+HINTS ABOUT SALADS.
+
+This is a point of proficiency which, with care, it is easy to attain.
+The main point is, to incorporate the several articles required for the
+sauce, and to serve up at table as fresh as possible. The herbs should
+be “morning gathered,” and they will be much refreshed by lying an hour
+or two in spring water. Careful picking, and washing, and drying in a
+cloth, in the kitchen, are also very important, and the due proportion of
+each herb requires attention. The sauce may be thus prepared:—Boil two
+eggs for ten or twelve minutes, and then put them in cold water for a few
+minutes, so that the yolks may become cold and hard. Rub them through
+a coarse sieve with a wooden spoon, and mix them with a table-spoonful
+of water or cream, and then add two table-spoonfuls of fine flask oil,
+or melted butter; mix, and add by degrees, a tea-spoonful of salt, and
+the same quantity of mustard; mix till smooth, when incorporate with
+the other ingredients about three table-spoonfuls of vinegar; then pour
+this sauce down the side of the salad-bowl, but do not stir up the salad
+till wanted to be eaten. Garnish the top of the salad with the white of
+the eggs cut in slices; or these may be arranged in such manner as to
+be ornamental on the table. Some may fancy they are able to prepare a
+salad without previous instruction, but like everything else, a little
+knowledge in this case may not be thrown away.
+
+
+
+
+FOOD AND COOKERY FOR THE MONTHS.
+
+
+FOOD FOR JANUARY.
+
+Those Fish, Poultry, etc., distinguished by Italics, are to be had in
+greater perfection.
+
+MEAT.—Beef, house-lamb, mutton, pork, veal, and doe-venison.
+
+FISH.—Barbel, brill, carp, cod, crabs, cray-feet, dabs, _dace_, eels,
+flounders, _haddocks_, herrings, lampreys, ling, lobsters, mussels,
+oysters, perch, pike, plaice, prawns, salmon-trout, shrimps, skate,
+smelt, soles, sprats, sturgeon, _tench_, thornback, turbot, _whiting_.
+
+POULTRY AND GAME.—Capons, chickens, ducks, wild ducks, fowls, geese,
+grouse, _hares_, larks, moor-game, partridges, pheasants, pigeons (tame),
+pullets, _rabbits_, snipes, turkeys (hen), widgeons, woodcocks.
+
+VEGETABLES.—Beet, brocoli (white and purple), Brussels sprouts, cabbage,
+cardoons, carrots, celery, chervil, colewort, cresses, endive, garlic,
+herbs (dry), kale (Scotch), leeks, lettuces, mint, mustard, onions,
+parsley, parsnips, potatoes, rape, rosemary, sage, salsify, savoy,
+scorzonera, shalots, skirrets, sorrel, spinach (winter), tarragon, thyme,
+turnips.
+
+FORCED VEGETABLES.—Asparagus, cucumbers, Jerusalem artichokes, and
+mushrooms.
+
+FRUIT.—Almonds, Apples—French pippin, golden pippin, golden russet,
+Kentish pippin, nonpareil, winter pearmain. Pears—Bergamot, d’Hollande,
+Bon Chrétien, Charmontelle, Colmar, winter beurré. Grapes—English and
+Foreign. Chestnuts, medlars, nuts, oranges, walnuts.
+
+
+COOKERY FOR JANUARY.
+
+
+SOUPS.
+
+PEA SOUP.—The cheapest and most wholesome way, is to make it by “A.
+Braden’s Prepared Peas,” a sixpenny packet of which will make six or
+eight quarts of good soup; or, take a third of the packet, mix with
+enough soup to form a thick batter, add two or three quarts of the common
+soup given below, and boil fifteen minutes.
+
+COMMON SOUP.—Take the bones of beef, (ribs, sirloin, &c.) break small,
+put into a digester or a large pan, cover with water, boil, and keep
+covered; then add a crust of bread toasted, a pound of pearl-barley,
+two onions in slices, a faggot of sweet herbs, a bay-leaf, two carrots
+cut small, and other vegetables; fill up to a gallon with the liquor
+that corned beef, bacon, pork, or any other meat has been boiled in, and
+season with pepper and salt to taste.
+
+HARE SOUP.—Take a hare and cut in pieces, put into an earthen jar,
+with two onions cut small, three blades of mace, a pinch of salt, two
+anchovies, or three-quarters of a red herring, three quarts of water, and
+wine to flavour, perhaps a pint of red wine. Bake in a quick oven for
+three hours, then strain the liquor into a stewpan. Have ready boiled
+four ounces of fine pearl-barley, add this, scald the liver, and rub it
+through a sieve with a wooden spoon, put this into the soup, set over the
+fire, and keep it stirring till near boiling—but it must not boil—then
+remove. Put some toasted bread into the tureen, pour the soup on, and
+serve hot.
+
+
+FISH.
+
+FISH.—In cleaning cod-fish, haddock, whiting, whiting-polluck, hake,
+ling, &c., they should be cut open for some distance below the vent; the
+sound of one side being carefully cut up with a sharp knife, as close
+to the back-bone as possible, and the blood must be scraped out with a
+knife, or scrubbed with a brush. The back-bone of a hake is extracted
+entire by separating it with the fore-finger and thumb of the right hand,
+from behind the poll, and tearing it out. Fish that are dressed with the
+scales on, should be dipped in water, and rubbed with a coarse towel from
+the head downwards.
+
+SALT FISH should be properly soaked in water previous to being dressed,
+for at least twelve hours, then taken out, scrubbed with a coarse cloth,
+and laid on a stone or table to drain for six or eight hours, when it
+should be again put into water, just lukewarm, to remain there ten or
+twelve hours.
+
+HAKE CUTLETS.—Cut a moderate sized hake into cutlets length-wise, about
+the size of ordinary veal cutlets, dry well with a cloth, egg well, dip
+in bread crumbs, and fry light brown; then serve hot on a napkin, with
+fried parsley garnish.
+
+BARBEL, TO FRY.—Split the barbel, if large; pepper and salt it well, fry
+a light brown, and serve with melted butter.
+
+DACE, TO FRY.—Open the belly, cut the fins close off, scale them well,
+dry in flour, and fry a light brown; serve with melted butter.
+
+DACE, TO MARINADE.—Clean well, cut off the heads, and rub plenty of
+pepper, salt, and allspice, into the inside; place them in layers in a
+baking-dish, with bay between the layers; and add three parts vinegar and
+one of water, sufficient to fill the dish; add a little whole pepper,
+and a blade or two of mace. Bake slowly for about five hours. When cold,
+shift the fish and marinade into another dish, taking care not to bruise
+or break them.
+
+HADDOCK, TO BOIL.—Boil entire, if not very large; and throw a little
+salt, vinegar, and horse-radish into the water, which improve the look
+of the fish, and prevent the skin breaking. Serve hot, with oyster sauce.
+
+PERCH AND TENCH AS WATER SOUCHY.—Take a dozen fish, place in a stewpan,
+with about two quarts of water, some parsley roots and leaves chopped,
+but not fine. Boil until nearly the whole of the flesh of the fish will
+run through a coarse sieve with the gravy; place another dozen in the
+stewpan, with finely chopped parsley, and add the gravy to them, season
+with pepper and salt, and stew until done; then turn gravy and all into a
+soup tureen. Some add onions, but in our opinion it spoils the flavour of
+the souchy.
+
+
+POULTRY, GAME, ETC.
+
+CURRY.—Cut up a rabbit or chicken as for a fricassee; fry them a light
+brown, and stew in gravy. Add a table-spoonful of curry powder, and, if
+necessary, cayenne pepper and salt. When stewed sufficiently, thicken
+with butter rolled in flour, and add lemon-juice, shalots or garlic; then
+serve with rice, and garnish with lemon.
+
+TO BROIL A PIGEON.—Split it down the back, spread it open, season with
+pepper and salt, and broil over a quick clear fire. Serve with mushroom
+and salt.
+
+RABBITS, TO STEW.—Divide the rabbit into quarters, lard them with large
+slips of bacon, and fry them; then put into a stewpan, with a quart of
+good broth, a glass of white wine, a bunch of sweet herbs, a little
+pepper and salt, and a piece of butter rolled in flour. When done, dish
+up, and pour the gravy sauce on them, garnishing with sliced lemon.
+
+LARKS, TO ROAST.—Spit them on a little bird-spit, and roast; when done
+enough, sprinkle with fried bread crumbs, and serve on toast, with thick
+brown gravy.
+
+TURKEY PATTIES.—Mince part of the breast fine, season with salt, nutmeg,
+grated lemon, white pepper, and a little butter warmed. Fill the patties,
+and bake as usual.
+
+
+MEAT.
+
+BEEF.—We have already given receipts for cooking cold beef, among which
+will be found those for minced beef, cold roast beef and mashed potatoes,
+bubble and squeak, lobscous, and beef rissoles. We shall therefore enter
+on new ground.
+
+TO DRESS THE INSIDE OF A COLD SIRLOIN OF BEEF.—Cut out all the inside
+(free from fat) of the sirloin, in pieces about two inches long; flour it
+well, and fry it a light brown; drain, and toss it up in a rich gravy,
+well seasoned with pepper, salt, and shalots. Before sending it up, add
+two tea-spoonfuls of caper vinegar, and garnish with fried potatoes,
+horse-radish, or boiled spinach.
+
+FRICASSEE OF COLD ROAST BEEF.—Cut some thin slices of under-done
+beef, an onion in quarters, chop some parsley very small; put these
+into a stewpan, with some strong broth, a small piece of butter, and a
+little salt and pepper. Simmer gently a quarter of an hour, then add a
+table-spoonful of white wine and vinegar, and the yolks of two eggs; stir
+quickly over a brisk fire for a few minutes, and then serve in a deep hot
+dish.
+
+MUTTON HAM.—Take a leg of mutton of about seven pounds, shape like a
+ham, and hang two days. Take six ounces of coarse sugar, an ounce of
+saltpetre, four ounces of bay, and three ounces of common salt. Mix, and
+rub them well into the ham, lay it in a tub, with the skin downwards, and
+rub every day for a fortnight; then have it smoked, or hung in wood smoke
+for a week. It is excellent cut in rashers and broiled.
+
+TO COOK A LOIN OF PORK PORTUGUESE WAY.—Cut the skin of the loin across
+with a sharp knife, at distances of half an inch; roast as usual. Cut two
+onions small, and put them into the dripping-pan, with a pint of vinegar;
+baste well with this, and serve hot.
+
+SPARE-RIB OF PORK should be basted with very little butter, well floured,
+and then sprinkled with dried sage, powdered. Serve hot, and have
+apple-sauce.
+
+VEAL SAUSAGES.—Chop half a pound of lean veal and fat bacon very fine;
+add sage, salt, pepper, and allspice to taste; beat well in a mortar,
+roll into balls, flatten and fry them.
+
+LIVER PUDDING.—Boil a lamb’s liver well, grate it down; add an equal
+quantity of grated bread; cut some onions small with plenty of suet, add
+salt, pepper, and nutmeg to taste, and fill them in the white end of the
+pudding.
+
+LAMB’S BRAIN CAKES.—Take the brains, and remove any veins, &c., that may
+be among them, chop well with a knife, and add salt, nutmeg, or pepper, a
+little raw egg, and flour enough to make them stick together; mix well,
+make into cakes about the size of the top of a wine-glass, and fry them
+brown on both sides with lard.
+
+VENISON, TO BROIL.—Cut thin slices; mix stale crumbs of bread, with salt,
+pepper, and spices; egg the slices, dip into the seasoned bread, broil
+over a clear fire, serve with a gravy sauce.
+
+
+VEGETABLES.
+
+POTATOES.—Several ways of cooking potatoes are given at p. 243, viz.:
+potato mashed with onions; potato snow; potato scones; potatoes fried
+whole, escalloped, fried in slices; and potato pie.
+
+
+PASTRY.
+
+ELEGANT BREAD PUDDING.—Take light white bread, and cut in thin slices.
+Put into a pudding shape a layer of any sort of preserve, then a slice of
+bread, and repeat until the mould is almost full. Pour over all a pint
+of warm milk, in which four well-beaten eggs have been mixed; cover the
+mould with a piece of linen, place in a saucepan with a little boiling
+water, let it boil twenty minutes, and serve with pudding sauce.
+
+MINCE PIES.—Take a piece of puff-paste, roll to the thickness of a
+penny-piece; butter the pans lightly; line the pans with the puff-paste,
+place in the mincemeat made as under:—trim and wet the edges of the paste
+with milk, cover with the paste, trim, press the edges closely and crimp,
+prick a hole in the centre of the top, egg, and dust some fine white
+sugar over. Bake for twenty minutes in a moderate oven.
+
+MINCE MEAT.—Take seven pounds of currants well picked and cleaned; of
+finely chopped beef suet, the lean of a sirloin of beef minced raw, and
+finely chopped apples (Kentish or Golden Pippins), each three and a half
+pounds; citron, lemon-peel, and orange-peel cut small, each half a pound;
+fine moist sugar, two pounds; mixed spice, an ounce; the rind of four
+lemons and four Seville oranges; mix well, and put in a deep pan. Mix
+a bottle of brandy and white wine, the juice of the lemons and oranges
+that have been grated together in a basin; pour half over, and press down
+tight with the hand, then add the other half, and cover closely. Some
+families make one year, to use the next.
+
+MALCOLM PUDDINGS.—Take any number of eggs, which are to be used first
+as weights, and then mixed with the ingredients. Place the eggs in one
+scale and weigh their equal balance successively in flour, brown sugar,
+and butter. Make into a mass by means of the eggs, work well, and bake
+in small moulds, with or without currants. Serve hot with wine sauce, or
+cold without.
+
+OATMEAL GINGERBREAD.—Mix one pound of Scotch meal into a stiff paste with
+sour buttermilk, let it stay all night, and then add one pound prepared
+Lentil Powder (Butler and McCulloch’s), into which has been rubbed
+half an ounce of bi-carbonate of soda, and one pound of brown flour.
+Add treacle enough to bring it to the requisite consistence, roll any
+thickness, and bake in a moderate oven. A little sugar may be added.
+
+UNFERMENTED OAT-CAKES.—Soak one pound of meal all night in a pint of sour
+buttermilk. The next day, rub a quarter of an ounce of carbonate of soda
+and a little salt into one pound of flour, and mix with the oatmeal. Roll
+out any thickness required, and bake in a moderate oven.
+
+OATMEAL PUDDING.—Soak four ounces of brown bread and two ounces of meal,
+in one pint of boiling milk; when cold stir in two eggs well beaten, and
+a little nutmeg and sugar; pour into a buttered basin, and steam or boil
+one hour.
+
+FLUMMERY, OR SOWINS.—To three spoonfuls of meal, add one pint of water,
+let it stand in a warm place until it is sourish. Boil it the same as
+for porridge, and eat with salt only. This gruel is excellent for hot
+seasons and climates; taken for breakfast, it assists digestion, and
+prevents constipation, cools the body, and creates an active and cheerful
+disposition.
+
+
+FOOD FOR FEBRUARY.
+
+MEAT.—Beef, house-lamb, mutton, pork, veal.
+
+FISH.—Barbel, brill, carp, cockles, cod, crabs, cray-fish, dabbs, dace,
+eels, flounders, haddocks, herrings, lampreys, ling, lobsters, mussels,
+oysters, perch, pike, plaice, prawns, salmon, shrimps, skate, smelts,
+soles, sturgeon, tench, thornback, turbot, whiting.
+
+POULTRY AND GAME.—Capons, chickens, ducklings, fowl (wild), green geese,
+hares, partridges, pheasants, pigeons, tame and wild, pullets with egg,
+rabbits (tame), snipes, turkeys, turkey-poults, woodcocks.
+
+VEGETABLES.—Beet, brocoli (white and purple), burnet, cabbage, cardoons,
+carrots, celery, chervil, colewort, cresses, endive, garlic, dry herbs,
+leeks, lettuces, mint, mustard, mushrooms, onions, parsnips, parsley,
+potatoes, radish, rape, rosemary, sage, salsify, savory, scorzonera,
+shalots, skirrets, sorrel, spinach, sprouts, tarragon, thyme, turnips,
+winter savory.
+
+FORCED VEGETABLES.—Asparagus, cucumbers, and Jerusalem artichokes.
+
+FRUIT.—_Apples_—French pippin, golden pippin, golden russet, Holland
+pippin, Kentish pippin, nonpareil, Wheeler’s russet, winter pearmain;
+chestnuts, oranges. _Pears._—Bergamot, d’Pasque, winter Bon Chrétien,
+winter russelet.
+
+
+COOKERY FOR FEBRUARY.
+
+
+SOUP.
+
+OBSERVATIONS ON SOUPS.—Soups, in general, are better if made the day
+before they are wanted; because they have the advantage of being
+longer boiled. They should always be made from the freshest meat—if
+practicable—and should not be put away for any length of time if there
+are many vegetables in them, as they will speedily ferment, or turn
+sour. When fat remains on soup, mix a tea-cupful of flour and water,
+quite intimately, and boil in it: if deficient in richness, boil a pound
+of butter mixed with flour in it; if too weak, remove the cover whilst
+boiling. In general, a pound of meat is required for every quart of
+water. Clear soups must be perfectly transparent; thickened soups about
+the consistence of cream.
+
+BEEF STOCK.—Take five pounds of coarse lean beef, cut into small pieces,
+put into a pot or a digester, with sufficient water to cover it. As it
+simmers, be careful to skim well; add a faggot of herbs, and season with
+salt and ground pepper. When the meat is tender, the pot may be removed,
+the stock skimmed well, the liquor strained through a fine hair sieve,
+and put aside in a covered pan for use.
+
+VEAL STOCK.—Take five or six pounds of the neck, leg, &c. of veal, and
+add half to three-quarters of a pound of ham. Cut the meat into small
+pieces, break the bones, and put the whole with a faggot of herbs into
+rather more than a quart of water. Let all simmer until the meat is
+nearly tender; then add as much of the beef stock as will cover the veal,
+which must afterwards be kept simmering half an hour longer. Skim it free
+from fat, strain through a sieve, and keep the same as beef stock.
+
+BROWNING FOR SOUPS.—1. Take two ounces of coarse brown sugar, and pour
+upon it some thyme water; place it on the fire till it becomes burnt.—2.
+Take two ounces of powdered lump sugar, and half an ounce of fresh
+butter; put them together in a frying-pan, and keep on the fire till the
+mixture becomes a chocolate brown, then add three table-spoonfuls of port
+wine, and two wine-glassfuls of elder wine, six shalots, half a drachm
+of mace, a drachm of allspice, a drachm of black pepper, half an ounce
+of salt, two ounces of ketchup, and an ounce of fresh lemon-juice. Boil
+all together, let the liquor stand to settle, pour off the clear liquor,
+bottle, and cork tight.—3. Take some sugar, white or brown, place it
+in an iron spoon, heat until liquid, and then drop into half a pint of
+water; repeat until sufficiently brown.
+
+PIGEON SOUP.—Take eight good pigeons, cut up two of the worst, and put
+them on with as much water as will make a large tureen of soup, adding
+the pinions, necks, gizzards, and livers of the others; boil well, and
+strain. Season the whole pigeons within, with mixed spices, and salt,
+and truss them with their legs into their belly. Take a large handful of
+parsley, young onions, and spinach, pick and wash them clean and shred
+small; then take a handful of grated bread, put a lump of butter about
+the size of a hen’s egg in a frying-pan, and when it boils throw in the
+bread, stirring well until it becomes a fine brown colour. Put on the
+stock to boil, add the whole pigeons, herbs, and fried bread, and when
+the pigeons are done enough, dish up with the soup.
+
+SOUP À LA SAP.—Boil a pound of beef cut in pieces an inch square, a pint
+of gray peas, half a pound of scraped potatoes, an onion, and three
+ounces of rice, in six pints of water until reduced to five. Strain
+through a sieve, pulp the peas into it, and return to the saucepan with a
+head of celery cut small, and a carrot. Stew well, season with pepper and
+salt. Put toasted bread into the tureen, pour the soup on, and serve hot.
+
+BEEF BROTH.—Take a leg of beef, crack the bone in two or three parts,
+wash clean, put it into a gallon of water, let it simmer; skim well, add
+three blades of mace, a bundle of parsley, and a crust of bread. Boil
+well, and serve hot with toasted bread.
+
+CARROT SOUP.—Slice up eight or nine large carrots, and stew them in three
+quarts of common soup, until quite tender; then rub through a sieve, mix
+well, season with salt and pepper, and add sufficient browning to make it
+look well. It should be made the day before it is used.
+
+
+FISH.
+
+CARP, TO STEW.—Clean and cut them in two; place in a stewpan, with some
+broken bread crusts, pepper, salt, and mace, a small onion shred fine,
+and a few chopped capers. Then add a gill of white wine, the same of red
+wine, and water enough to cover them; cover the pan close, and let them
+stew until the liquor is thick, then serve with lemon and horse-radish
+for garnish.
+
+OYSTERS STEWED.—Take a pint of oysters, gently simmer them in their own
+strained liquor. Beard them, and add a quarter of a pint of cream; season
+with pounded mace, cayenne, and salt; add two ounces of butter and a
+dessert-spoonful of flour, then simmer for a short time. Lay the oysters
+in the dish upon a piece of toast, and pour the sauce over. The cream may
+be omitted, if thought proper.
+
+PRAWNS, TO CURRY, MALAY FASHION.—Procure sufficient prawns to weigh when
+picked about a pound. Mince an onion or two very small, put the prawns
+and onion in a stewpan with a little salt, and a stick of cinnamon; add a
+pint of cold water, veal or mutton broth, and stew it for half an hour,
+then add a table-spoonful of curry powder, and let it stew ten minutes
+longer. Take the stewpan off the fire, strain the sauce through a sieve,
+wipe the stewpan dry, add the prawns and sauce together, and let them
+simmer ten minutes longer. Scrape some cocoa-nut into a basin with a gill
+and a half of warm water, press it well with the back of a spoon, strain
+through a sieve, and mix a table-spoonful of flour well in the milk, and
+five minutes before you serve the curry, add the milk to it, shake the
+pan once or twice, squeeze half a lemon in, and serve it up hot; rice
+separate. Shrimps or any other fish may be curried in the same manner.
+
+
+POULTRY, GAME, ETC.
+
+DUCKS, TO ROAST.—After plucking and singeing carefully, let them be well
+washed and dried. Make a seasoning of onion, sage, pepper, and salt.
+Fasten it tight at the neck and rump. Paper the breast-bone, baste well,
+and when the breast is rising take off the paper, and serve before the
+breast falls, with plenty of good gravy. Be sure to have apple-sauce
+ready.
+
+WILD DUCKS are to be dressed in the same manner.
+
+GOOSE, TO ROAST.—Prepare it the same as the ducks, and when done, cut off
+the apron, and pour a glass of port wine and two tea-spoonfuls of mustard
+among the seasoning. Apple-sauce must be ready, and plenty of good gravy,
+in separate tureens.
+
+HARE PIE.—Cut up a hare and season it; bake it with eggs and sausage
+meat, as usual; or in a raised crust, and when cold, cover with savoury
+jelly.
+
+RABBIT, FRICASSEE OF.—Wash and cut a young rabbit into joints, put them
+in a stewpan, with a quarter of a pound of streaky bacon cut small, an
+onion stuck with cloves, a faggot of herbs, a blade of mace, and some
+salt; cover the whole with water, and let it simmer twenty minutes,
+keeping it well skimmed; pass the liquor through a sieve. Into another
+stewpan put two ounces of butter, a table-spoonful of flour, and a little
+of the liquor; set on the fire; stir well until it boils; add the rabbit
+and bacon, with a dozen and a half of small onions; let the whole simmer
+until the onions are done; skim well; then pour in a wine-glassful of
+white wine, mixed with the yolks of two eggs, and a little grated nutmeg;
+leave it to thicken, remove the rabbit, pile it on sippets, sauce over,
+garnish with sliced lemon, and serve hot.
+
+
+MEAT.
+
+CURRIED BEEF, MADRAS WAY.—Take about two ounces of butter, and place it
+in a saucepan, with two small onions cut up into slices, and let them fry
+until they are of a light brown; then add a table-spoonful and a half of
+curry powder, and mix it up well. Now put in the beef cut into pieces
+about an inch square; pour in from a quarter to a third of a pint of
+milk, and let it simmer for thirty minutes; then take it off, and place
+in a dish, with a little lemon-juice. Whilst cooking stir constantly,
+to prevent it burning. Send to table with a wall of mashed potatoes, or
+boiled rice round it. It greatly improves any curry to add with the milk
+a quarter of a cocoa-nut, scraped very small, and squeezed through muslin
+with a little water; this softens the taste of the curry, and, indeed, no
+curry should be made without it.
+
+
+PASTRY, ETC.
+
+BATH BUNS.—Take a pound of flour, the rinds of three lemons grated fine,
+half a pound of butter melted in a coffee cup of cream, a tea-spoonful
+of yeast, and three eggs. Mix; add half a pound of finely powdered white
+sugar; work well, let it stand to rise well, and it will make thirty-nine
+buns.
+
+TEA CAKES.—Take a pound of flour, half a pound of butter, and the same of
+sugar; the peel of a lemon finely grated, a little of the juice, an egg,
+a little brandy to flavour, and a tea-spoonful of bruised coriander seed.
+Roll it out thin, make into cakes, and bake them in a quick oven.
+
+SHORT-BREAD.—Rub one pound of butter, and twelve ounces of finely
+powdered loaf sugar, into two pounds of flour, with the hand; make it
+into a stiff paste with four eggs, roll out to double the thickness of a
+penny-piece, cut it into round or square cakes, pinch the edges, stick
+slices of candied peel and some carraway comfits on the top, and bake
+them on iron plates in a warm oven.
+
+FRENCH PASTRY.—Take half a pound of flour, half a pound of butter; put
+the flour on the board, and the butter in it, just as it is; roll it out
+once; then roll the butter up, and put it on one side. Mix the flour to
+about the stiffness of the butter, with a little milk, then let it stand
+for an hour in a cool place before you roll it out; and before using it
+roll it out five times.
+
+GINGERBREAD.—Take one pound of flour, half a pound of butter, sugar,
+and treacle, an ounce of powdered ginger, and a tea-spoonful of beaten
+cloves. Mix well, and bake in a slow oven.
+
+TO MAKE A SIMNEL.—One pound of flour, quarter of a pound of butter,
+quarter of a pound of lump sugar, one pound of currants, two ounces of
+candied lemon, a quarter of an ounce of carbonate of soda mixed with an
+egg, and a little milk; to be put in a tin mould, and baked till enough.
+[Very good.]—L. B.
+
+GINGER CAKES.—To two pounds of flour add three-quarters of a pound
+of good moist sugar, one ounce of best Jamaica ginger well mixed in
+the flour; have ready three-quarters of a pound of lard, melted, and
+four eggs well beaten; mix the lard and eggs together, and stir into
+the flour, which will form a paste; roll out in thin cakes, and bake
+in a moderately heated oven.—Lemon biscuits may be made the same way,
+substituting essence of lemon for ginger. This is an excellent receipt.
+
+DAMSON OR OTHER PLUM CHEESE.—Take damsons that have been preserved
+without sugar; pass them through a sieve, to take out the skins and
+stones. To every pound of pulp of the fruit, put half a pound of loaf
+sugar, broken small; boil them together until quite stiff; pour it into
+four common-sized dinner-plates, rubbed with a little sweet oil; put into
+a warm place to dry, and when quite firm, take it from the plate, and cut
+to any chosen shape.—Used in desserts.
+
+
+FOOD FOR MARCH.
+
+MEAT.—Beef, house-lamb, mutton, pork, veal.
+
+FISH.—Brill, carp, cockles, cod, conger-eels, crabs, dabbs, dory, eels,
+flounders, ling, lobsters, mackerel, mullets, mussels, oysters, perch,
+pike, plaice, prawns, salmon, salmon-trout, shrimps, skate, smelts,
+soles, sturgeon, turbot, tench, and whiting.
+
+POULTRY AND GAME.—Capons, chickens, ducklings, fowls, green geese,
+grouse, leverets, moor-game, pigeons, rabbits (tame), snipes, turkeys,
+woodcocks.
+
+VEGETABLES.—Artichokes (Jerusalem), beet, brocoli (white and purple),
+Brussels sprouts, cabbage, cardoons, carrots, celery, chervil, colewort,
+cresses, endive, garlic, herbs (dry), kale (sea and Scotch), lettuces,
+mint, mushrooms, mustard, onions, parsley, parsnips, potatoes, rape,
+rosemary, sage, savoy, shalots, sorrel, spinach, tarragon, thyme,
+turnips, turnip-tops.
+
+FORCED VEGETABLES.—Asparagus, beans, cucumbers, and rhubarb.
+
+FRUIT.—_Apples_—French pippins, golden russet, Holland pippin, John
+apple, Kentish pippin, nonpareil, Norfolk beaufin, Wheeler’s russet.
+Chestnuts; oranges. _Pears_—Bergamot, Bugi, Charmontelle, St. Martial,
+winter Bon Chrétien. Strawberries (forced).
+
+
+COOKERY FOR MARCH.
+
+
+SOUPS.
+
+EEL SOUP.—Take two pounds of eels, a crust of bread, six blades of mace,
+two onions, a few whole peppercorns, a faggot of herbs, and two quarts
+of water; boil till half the liquor is wasted, strain, and serve with
+toasted bread.
+
+GIBLET SOUP.—Take three sets of giblets, stew them with two pounds of
+gravy beef, a faggot of herbs, two onions, and pepper and salt to season;
+add six pints of water, and let it simmer till the gizzards (which must
+be divided) are perfectly tender. Skim it clean, add mushroom ketchup to
+flavour, and three-quarters of an ounce of butter rolled in flour; let it
+boil ten minutes, strain, and serve with the giblets.
+
+VEAL BROTH.—Stew a knuckle of veal in a gallon of water, add salt, two
+blades of mace, and three ounces of rice, and let it stew till reduced to
+two quarts. Serve with toasted bread.
+
+
+FISH.
+
+CRAB, MINCED.—Remove the meat, mince small and place in a saucepan with
+a wine-glassful of white wine, pepper and salt, nutmeg, cayenne pepper,
+and two table-spoonfuls of vinegar. Let it stew for ten minutes; melt a
+piece of butter the size of a hen’s egg, with an anchovy and the yolks of
+two eggs; beat up and mix well, stir in with the crab, and add sufficient
+stale bread crumbs to thicken. Garnish with thin toast cut with a pastry
+leaf-cutter, or with the claws, and parsley. Lobster may be dressed in
+the same manner.
+
+LOBSTER CUTLETS.—Choose a large lobster and two small ones, reserve a
+piece of the coral, pick and pound the remainder with a little fresh
+butter, a little salt, red and white pepper, a blade or two of mace,
+a little nutmeg, and a dessert-spoonful of anchovy sauce: when well
+pounded, add the yolks of two eggs and the white of one; lay the mixture
+on a paste-board, roll it out with a little flour until an inch thick,
+cut into small squares, do them over with egg, dip in bread crumbs, and
+fry a light brown in lard. Mix the coral remaining with a little melted
+butter and anchovy sauce, pour it into the middle of the dish with the
+cutlets arranged round, cut the horns of the lobster into pieces an inch
+and a half long, place them between each cutlet and serve hot. A very
+pretty way to dress them is to form into the shape of lamb cutlets,
+placing a piece of the horn in the centre of the extremity to resemble
+the bone.
+
+OYSTERS, TO FRY.—Take a quarter of a hundred of large oysters; beat
+the yolks of two eggs, a blade of mace pounded, a little nutmeg, a
+table-spoonful of flour, and a little salt, mix well; dip the oysters in
+the mixture, and fry a light brown in lard.
+
+PIKE, TO STEW.—Take stale bread crumbs, finely chopped sweet herbs and
+parsley, a little lemon-peel, three ounces of butter, mixed up with the
+yolks of two eggs, and seasoned with nutmeg, cayenne, common pepper,
+and salt, and form into a pudding to stuff the fish with. A few pickled
+or fresh oysters chopped fine and mixed with it improve the flavour
+considerably. Clean and wash the fish, stuff with the pudding, fix the
+tail in the mouth, and stew gently in the same manner as for carp (p.
+268), and garnish with sliced lemon.
+
+SALMON, TO BROIL.—Cut the fish in slices an inch thick, season with
+cayenne and common pepper, a little nutmeg and salt, roll well in
+buttered white paper, and broil over a _slow_ fire; serve in the paper
+with plain melted butter, anchovy, lobster, or shrimp sauce.
+
+SOLES, TO BOIL.—Skin them, wash well and boil in common spring water,
+with a little salt, and three table-spoonfuls of vinegar, taking care
+to remove the scum as it rises. Serve with lobster, shrimp, or anchovy
+sauce, or strew scraped horse-radish over them.
+
+
+POULTRY, GAME, ETC.
+
+FOWLS, TO ROAST.—Singe, dust with flour, put down before a good fire, and
+baste well. Make a gravy of the necks and gizzards, and when strained add
+a tea-spoonful of browning (page 254). Take up the fowls, pour the gravy
+into a dish, frost them and send to table hot.
+
+PIGEONS COMPOTE.—Truss six pigeons as if for boiling; grate the crumb of
+a penny loaf; scrape a pound of fat bacon; chop parsley, thyme, an onion
+or two shalots, and some lemon-peel, fine; grate some nutmeg, season
+with pepper and salt, and mix up with two eggs. Put this forcemeat into
+the craws of the pigeons, lard the breasts, and fry them brown. Place
+in a stewpan with some beef stock (page 253), stew three-quarters of an
+hour, thicken with a piece of butter rolled in flour, and dish up with
+forcemeat balls round the dish; strain the gravy over the pigeons and
+serve hot.
+
+SNIPES, TO ROAST.—Do not draw them; spit on a small bird-spit, flour, and
+baste them well with butter; have ready a slice of toasted bread, which
+lay in a dish and set under the birds while cooking. When done, take them
+up, place on the toast, put some good gravy in the dish, and garnish with
+lemon.
+
+SNIPE RAGOUT.—Slit the birds down the back, but do not remove the
+insides; toss them up with a little melted bacon fat, season with pepper
+and salt, and a little mushroom ketchup. When done, add some lemon-juice
+and serve up. Garnish with toast and lemon sliced.
+
+
+MEAT.
+
+BEEF COLLOPS.—Cut the fillet from the under part of a rump of beef into
+thin slices, and fry until three parts done; add slices of pickled
+cucumbers, a few oysters, two table-spoonfuls of mushroom ketchup, and
+stew till tender in beef stock, then serve.
+
+BOLOGNA SAUSAGES.—Take equal quantities of bacon, fat and lean, beef,
+veal, pork, and beef suet; chop them small, season with pepper, salt,
+&c., sweet herbs, and sage rubbed fine. Have a well-washed intestine,
+fill, and prick it; boil gently for an hour, and lay on straw to dry.
+They may be smoked the same as hams.
+
+FRICADEL (a Dutch dish).—Take two and a half pounds of veal, and a
+quarter of a pound of suet, chop both fine, as if for sausage meat; three
+eggs beaten well, half a nutmeg, and pepper and salt to taste. Soak a
+slice of bread in boiling milk, and mix the whole well together with a
+little flour. Bake for two hours and a half in a moderate oven, or until
+it is a pale brown, but it should not have a hard crust on the top.
+
+HAMS, TONGUES, ETC., GLAZING FOR.—Boil a shin of beef twelve hours in
+eight or ten quarts of water; draw the gravy from a knuckle of veal in
+the same manner; put the same herbs and spices as if for soup, and add
+the whole to the shin of beef. It must be boiled till reduced to a quart.
+It will keep good for a year; and when wanted for use, warm a little, and
+spread over the ham, tongue, &c., with a feather.
+
+LIVER, TO ROAST.—Take a calf’s or lamb’s liver, lard it, and fasten on a
+spit; baste with butter. Make some melted butter, add a table-spoonful of
+mushroom or walnut ketchup, and a little vinegar, and serve hot over the
+liver. Garnish with curled bacon.
+
+OXFORD HASH.—Cut thin slices of cold mutton, fat and lean, in pieces
+about the size of a penny; flour well. Boil an onion in a little water,
+add a tea-cupful of beef stock or gravy, season with pepper, salt,
+and mace; make it hot, but do not let it boil, then add four or five
+table-spoonfuls of piccalilli, and a little red wine, and serve hot with
+toasted bread.
+
+STRASBURG POTTED MEAT.—Take a pound and a half of the rump of beef, cut
+into dice, and put it in an earthen jar, with a quarter of a pound of
+butter at the bottom, tie the jar close up with paper, and set over a
+pot to boil; when nearly done, add cloves, mace, allspice, nutmeg, salt,
+and cayenne pepper to taste; then boil till tender, and let it get cold.
+Pound the meat, with four anchovies washed and boned, add a quarter of
+a pound of oiled butter, work it well together with the gravy, warm a
+little, and add cochineal to colour. Then press into small pots, and pour
+melted mutton suet over the top of each.
+
+VEAL OLIVES.—Take a dozen veal collops cut thin, and longer than broad,
+egg them, and cover with forcemeat; roll up tight and bake. Make a ragout
+of oysters and sweetbreads cut in dice, with mushroom ketchup to flavour.
+Lay the olives in the dish, pour the ragout over, and serve hot with
+forcemeat balls round.
+
+
+VEGETABLES.
+
+OBSERVATIONS ON THE DRESSING OF VEGETABLES.—The great art in boiling
+greens is to preserve their green colour and sweetness. This can only
+be done by obtaining those that are quite fresh, picking and washing
+them carefully in salt and water, to free them from insects, and boiling
+them in a considerable quantity of water, in a tin or copper pan, by
+themselves. When they are dressed with meat, or in an iron pot, the
+colour is generally spoiled, except carrots, which should be boiled with
+the meat.
+
+All vegetables should be drained as soon as they are boiled enough,
+otherwise, from neglect of that precaution, and over-boiling, they lose
+their crispness.
+
+If the water is hard in which they are to be dressed, add a tea-spoonful
+of potash; and any scum which may arise during the process should be
+carefully removed, and the lid of the saucepan taken off when they boil,
+observing that when they sink to the bottom, they are done enough.
+
+CELERY, WITH CREAM.—Take the white part of celery, wash clean, cut three
+inches long, boil it tender, and strain it off; then beat up the yolks of
+four eggs, strain them into half a pint of cream, add a little salt and
+nutmeg. Put all into a tossing-pan, set it over a stove until it boils,
+and is of a proper thickness, then send to table with toasted bread
+underneath.
+
+PARSNIPS, TO BOIL.—1. When they are soft, take them up, scrape the dust
+off carefully; then scrape them all fine, lay in a saucepan, with milk,
+and let them simmer till thick; then add a piece of butter, and salt, and
+serve. 2. When boiled and scraped, serve whole in a dish, with melted
+butter in a sauce tureen.
+
+POTATO FRITTERS.—Boil and beat half a dozen potatoes, mix with four
+beaten eggs, about a gill of cream, some salt and nutmeg, a little sugar,
+some fresh butter oiled, and a table-spoonful of spirit; beat well
+together, drop in the boiling dripping, fry a light brown, dish hot, and
+strew sugar over them.
+
+VEGETABLE PUDDING.—Take six ounces each of raw scraped carrot, finely
+mashed potatoes, currants, flour, and beef suet; mix well without any
+liquid if for boiling, but add an egg and a little milk if for baking.
+
+
+PASTRY, ETC.
+
+SHREWSBURY CAKES.—Take half a pound of flour, a quarter of a pound of
+sugar, the same of butter, and enough of an egg well beaten to wet it;
+grate in some nutmeg, mix well, roll thin, cut with a pastry-cutter or a
+wine-glass, and bake on buttered paper.
+
+NORFOLK BISCUITS.—Take three-quarters of a pound of butter, three pounds
+and a half of flour, and a quarter of a pint of yeast. Melt the butter
+with water, knead well till stiff, and bake on buttered paper for twenty
+minutes. An ounce for each biscuit.
+
+RAMAKINS.—Scrape a quarter of a pound of Cheshire and the same of
+Gloucester cheese, add a quarter of a pound of butter, then beat all in a
+mortar with the yolks of four eggs and the inside of a small French roll
+boiled in cream or milk.
+
+
+FOOD FOR APRIL.
+
+MEAT.—Beef, grass-lamb, house-lamb, mutton, pork, veal.
+
+FISH.—Brill, carp, chub, cockles, cod, conger-eels, _crabs_, dabbs, dory,
+eels, flounders, halibut, herrings, ling, _lobsters_, mackerel, mullets,
+mussels, oysters, perch, pike, _prawns_, plaice, _salmon_, shrimps,
+_skate_, smelts, soles, sturgeon, _tench_, trout, turbot, whitings.
+
+POULTRY AND GAME.—Chickens, ducklings, fowls, green geese, leverets,
+pigeons, pullets, rabbits, turkey-poults, wood-pigeons.
+
+VEGETABLES.—Asparagus, beans, brocoli, chervil, coleworts, cucumbers,
+endive, fennel, herbs of all sorts, lettuce, onions, parsley, parsnips,
+peas, purslane, radishes, sea-kale, sorrel, spinach, small salad,
+tarragon, turnip-radishes, turnip-tops, and rhubarb.
+
+FRUIT.—_Apples_—Golden russet, John apple, nonpareil, Wheeler’s russet;
+nuts; oranges. _Pears_—Bergamot, Bon Chrétien, Bugi; Carmelite,
+francreal, St. Martial. A few strawberries; walnuts. _Forced_—Apricots,
+cherries, and strawberries.
+
+
+COOKERY FOR APRIL.
+
+
+SOUPS.
+
+ITALIAN PASTE.—Put on a quart of stock (p. 253), and when it boils add
+two ounces of Italian paste in small stars, rings, &c.; boil for twenty
+minutes, or rather longer, and serve hot.
+
+OYSTER SAUCE.—Open the oysters carefully, so as to preserve their liquor;
+beard and remove the tough parts, which stew in the liquor, adding
+sufficient water or veal broth to make the proper quantity of sauce, and
+allow for evaporation of about one-half; when done, strain it off, and
+put it in a saucepan with the oysters, a tea-spoonful of anchovy sauce,
+and a good-sized piece of butter rolled in flour; keep turning it round
+to prevent the butter from curdling.
+
+RICE.—Wash two ounces of the best Patna rice, strain off the water, put
+the rice with a quart of stock into a stewpan, simmer for half an hour,
+or until the rice is tender, and serve.
+
+SPANISH PEA.—Lay a quart of Spanish peas in water all night; then add
+them to a gallon of water, with a clove of garlic, a quart of fine sweet
+oil, and pepper and salt to season; cover the pan close, boil until the
+peas are soft, and then beat in the yolk of an egg mixed with vinegar to
+taste; poach some eggs, lay them on the dish with sippets, pour the soup
+on, and serve hot.
+
+VERMICELLI.—Put on a quart of veal stock (p. 253), and when it boils
+add two ounces of vermicelli; simmer gently for half an hour, stirring
+frequently.
+
+
+FISH.
+
+EEL PIE.—Clean a pound or more of eels, cut them in lengths of two and
+three inches, season with pepper and salt, and put them in a dish with
+some lumps of butter, and a wine-glassful of water; cover with a light
+paste, and bake. Some add a couple of bay-leaves and a faggot of herbs,
+with a few cloves and an onion, and veal stock thickened with flour,
+instead of water. Cream added after the pie is done, instead of butter
+before, also improves it vastly.
+
+EELS, SPITCHCOCK.—Take two large eels, split and clean well, but leave
+the skin on; cut in pieces three inches long, wipe them very dry, egg
+over both sides, and dip in a mixture of chopped parsley, pepper, salt,
+sage, and mace. Broil a light brown, and serve with anchovy and butter
+sauce.
+
+PRAWN JELLY.—Put some savoury fish-jelly into the bottom of a deep mould;
+when cold, lay pickled prawns on it, and all round the sides; pour in a
+little more jelly, and when cold, put on a second layer, repeating until
+the mould is filled. Turn the jelly out when cold, and it will look
+beautiful, especially for a supper. Garnish with parsley.
+
+SAVOURY FISH-JELLY.—Put four pounds of skate into three quarts of water,
+with a calf’s foot, or cow heel, a stick of horse-radish cut fine, an
+onion, three blades of mace, some white pepper, a piece of lemon-peel,
+and a slice of lean bacon. Stew it to a jelly, and strain. When cold,
+remove every particle of fat, take it up from the sediment, and boil with
+a wine-glassful of white wine, the whites of four or five eggs, and a
+slice of lemon. Boil without stirring; after a short time set aside for
+half an hour, strain through a jelly-bag, and use as required.
+
+SALMON, COLLARED.—Split enough of the fish to make a handsome roll, wash,
+and wipe it well; rub the inside and outside well with powdered white
+pepper, mace, salt, and Jamaica pepper, carefully mixed; roll it tight,
+and bind it up; put as much water, and one-third of vinegar, as will
+cover it, add salt, long pepper, allspice, and two bay-leaves; cover it
+close, and simmer till done enough. Drain and boil the liquid quickly,
+and pour it over the fish when cold; serve with fennel.
+
+SKATE, TO BOIL.—The fish having been previously skinned, the flesh cut
+into slips about an inch wide, and then immersed in salt and water for
+four or five hours, the pieces should be rolled, tied with a piece of
+string, and boiled for about twenty minutes. The thinner parts not
+requiring so long should not be put in until a short time after the water
+boils. Anchovy, and butter sauce, or crab sauce, should be served with it.
+
+TENCH, TO FRY.—Open them by the belly, cut off the fins close; scale
+well, dry in flour, and fry a light brown. Serve with parsley and butter,
+or any fish-sauce and butter.
+
+
+POULTRY.
+
+DUCKLINGS, TO ROAST.—Proceed the same as for ducks (p. 255), they must
+not, however, be too much done, otherwise the flesh will have a rank
+taste; twenty minutes is generally sufficient. Serve hot, with a good
+gravy and mustard.
+
+GREEN GOOSE, TO ROAST.—Put a lump of butter the size of an orange into
+the goose, spit, and lay it down to roast; singe, dredge with flour, and
+baste well with butter, and when done enough dredge again, and baste till
+a fine froth rises on it, and it becomes a nice brown. Gooseberry sauce
+is the correct one; but apple, with a little ginger and sorrel juice,
+answers very well.
+
+
+MEAT.
+
+BEEF SANDERS.—Mince cold beef small with onion; add pepper, salt, and
+a little gravy; put it into a pie-dish, or scallop shells, until about
+three parts full, then fill up with mashed potatoes, baked in an oven or
+before the fire until done a light brown. Mutton may be cooked the same
+way.
+
+BEEF MARROW-BONES.—Cover the ends with a piece of flour-and-water paste,
+and boil. Serve the bones hot in dry toast.
+
+CALF’S HEAD FRICASSEED.—Clean and half-boil part of a head; cut the
+meat into small bits, put into a stewpan, with a little gravy made of
+the bones, some of the water it was boiled in, a faggot of sweet herbs,
+an onion, and a blade of mace. Take a sweetbread, boil tender, and cut
+small; season with pepper, nutmeg, and salt, rub down some flour and
+butter, and boil all together with the head. Remove the herbs and onion;
+just before dishing stir in two or three table-spoonfuls of cream, and
+serve hot, garnishing with forcemeat balls and rolled bacon.
+
+MUTTON STEAKS, À LA MAINTENON.—Half-fry, then strew stale bread crumbs,
+sweet herbs, and pepper and salt over them; fold while hot in buttered
+papers, and finish on a gridiron.
+
+VEAL CAKE.—Boil six eggs hard, cut in halves, and lay some of the pieces
+at the bottom of an earthen pot, then shake in chopped parsley, some
+slices of veal and ham about two inches square, and then eggs again,
+repeating the parsley and seasoning after each layer until the pot is
+full. Pour in sufficient water to cover it, lay about an ounce of butter
+on the top, tie it over with thick paper doubled, and bake about an hour.
+Then press close together with a spoon, and let it stand till cold. If
+put into a mould instead of the pot, it forms a handsome supper-dish.
+
+ASPARAGUS, TO BOIL.—Scrape the stalks carefully till they look white, cut
+the ends even, tie them in separate bundles, and lay in boiling water,
+with a little salt; boil briskly, and when they are tender, take them up,
+for if boiled too much they lose both flavour and colour. Dip a round of
+toasted bread in the liquor the asparagus was boiled in, and lay it on
+the dish. Then pour melted butter over the toast, and lay the asparagus
+round the dish, the tops inward. Serve with melted butter in a sauce
+tureen.
+
+PEAS, TO BOIL.—Shell, but do not wash them, boil in plenty of water, and
+skim well as soon as they boil. Put in some salt and mint tops, and do
+not overboil them, or they will be tasteless and of a bad colour. When
+done, put in a dish with a lump or two of cold butter, and serve hot.
+
+SEA-KALE.—Boil till very white, and serve on toast like asparagus.
+
+SPINACH, TO BOIL.—Carefully pick, wash, and put into a saucepan that will
+just hold it; sprinkle with salt, and cover close. Set the pan on the
+fire, and shake frequently; when done, beat it well with a bit of butter,
+squeeze quite dry between two plates, or press into a mould, and serve
+with plain melted butter in a tureen.
+
+SPINACH, TO STEW.—Squeeze quite dry, put into a stewpan without water,
+with a spoonful of gravy, a lump of butter, salt, and pepper, and simmer
+till ready. If a table-spoonful of cream is added, the flavour is greatly
+improved.
+
+
+PASTRY, ETC.
+
+APPLE FOOL.—Stew a dozen apples in a stone jar on a stove, or a saucepan
+of water over the fire, adding in the former case two table-spoonfuls of
+water to the fruit. When soft, peel, and pulp through a cullender; boil
+some new milk, add a well-beaten egg, and let it cool, then mix gradually
+with the pulp, and sweeten with fine moist sugar.
+
+DEVONSHIRE JUNKET.—To one quart of new milk, made lukewarm, add a
+table-spoonful or more of sugar, a wine-glassful of French brandy, four
+drops of essence of bitter almonds or lemon-peel, a little nutmeg, and
+four tea-spoonfuls of essence of rennet. Mix well, put into a glass dish,
+lay aside until set, and cover the surface with clotted cream.
+
+HAMPSHIRE CHEESE SNAPS.—Take a new loaf, steaming hot, pull in halves,
+dig out pieces about the size of a walnut with a fork, put them on a
+dish, and set in a quick oven to brown lightly. Stale bread can be used,
+but does not answer so well. This forms a pretty supper-dish, when heaped
+in a cake basket, and can be eaten with wine.
+
+MARROW PUDDING.—Grate a penny loaf into crumbs, pour on it a pint of
+boiling cream. Cut very thin a pound of beef marrow, beat four eggs well,
+add a wine-glassful of brandy, with sugar and nutmeg to taste. Mix all
+well together, and either boil or bake it for three-quarters of an hour.
+Cut two ounces of candied citron very thin, and when served up, stick the
+pieces all over it.
+
+If baked, place a puff-paste round the edge of a shallow dish, and pour
+the pudding in.
+
+SOMERSETSHIRE FIRMITY.—Boil a quart of fine wheat, and add by degrees two
+quarts of new milk. Carefully pick and wash four ounces of currants, stir
+them in the jelly, and boil till done. Beat the yolks of three eggs and a
+little nutmeg, with three table-spoonfuls of milk, add to the wheat, and
+stir well while over the fire. Sweeten and serve in a deep dish, either
+warm or cold.
+
+STAFFORDSHIRE SYLLABUB.—Put a pint of cider into a bowl, with a
+wine-glassful of brandy, some sugar and nutmeg. Pour a quart of new warm
+milk into it from a jug held up high, and moved in a circular direction.
+Grate nutmeg on the top, or strew with nonpareil comfits.
+
+
+MISCELLANEOUS.
+
+LOBSTER SALAD.—Take three yolks of hard eggs, two yolks of raw eggs,
+two tea-spoonfuls of mustard, a little salt and cayenne pepper, four
+table-spoonfuls of salad oil, one and a half table-spoonful of tarragon
+vinegar, and one of essence of anchovies; mix well, and add three
+table-spoonfuls of cream. Cut two large lobsters up small, and mix with
+finely cut salad, cucumber, hot pickles, and beet-root. Pour the mixture
+given above over the salad, put in a dish, not a bowl, and garnish with
+hard boiled eggs cut in thin slices.
+
+MACCARONI.—Put as much of the pipe to soak in cold water as you think
+proper; then boil it in milk and water till quite tender, with a small
+onion; when done, strain off the milk, and add a piece of butter the size
+of a walnut, a little cream, and some nutmeg; some persons, however,
+prefer cayenne and a little salt to the nutmeg. Mix well together, and
+put it into a dish, then cover with _grated_ cheese—Parmesan or Cheshire;
+put it in the oven or before the fire to be lightly browned, and serve
+hot with mustard.
+
+MOCK BRAWNS.—Put four feet, two ears, and two chaps of a pig into two
+quarts of water, and let it boil for several hours, till the bones can
+be picked from the meat, then pour it into a basin, skim off the fat,
+and take away all the bones; put it again into a saucepan with a little
+chopped parsley and sweet herbs dried and rubbed small, cayenne pepper,
+salt, and pounded mace, and let it boil for ten minutes; dip a mould into
+cold water, pour in the mixture, let it get cool, turn out, and garnish
+with parsley and barberries, or slices of lemon.
+
+POTTED FISH.
+
+    Get herrings enough to fill up your dish,
+    And into the stomach of each little fish
+    A peppercorn put; this will give it a flavour,
+    Which, in epicure’s taste, is sure to find favour.
+
+
+FOOD FOR MAY.
+
+MEAT.—Beef, grass-lamb, house-lamb, mutton, pork, veal.
+
+FISH.—Brill, carp, chub, cod, conger-eels, _crabs_, cray-fish, dabbs,
+dace, dory, eels, flounders, gurnets, haddock, halibut, herring, ling,
+_lobsters_, mackerel, mullet, perch, pike, place, _prawns_, _salmon_,
+shrimps, _skate_, smelts, soles, sturgeon, tench, trout, turbot, whitings.
+
+POULTRY AND GAME.—Chickens, ducklings, fowls, green geese, leverets,
+pigeons, pullets, rabbits, wood-pigeons.
+
+VEGETABLES.—Angelica, artichoke, asparagus, balm, kidney-beans, cabbage,
+carrots, cauliflowers, chervil, cucumbers, fennel, herbs of all sorts,
+lettuce, mint, onions, peas, parsley, new potatoes, purslane, radishes,
+rhubarb, salad of all sorts, sea-kale, sorrel, spinach, thyme, turnips.
+
+FRUIT.—_Apples_—John apple, golden russet, winter russet. May-Duke
+cherries; currants; gooseberries; melons. _Pears_—L’Amozette, winter
+green. Scarlet strawberries. _Forced_—Apricots, cherries, nutmeg-peaches,
+and strawberries.
+
+
+COOKERY FOR MAY.
+
+
+SOUPS.
+
+ASPARAGUS.—Cut half a pound of fat bacon into thin slices, place at the
+bottom of a stewpan, then add five pounds of lean beef cut into dice, and
+rolled in flour; cover the pan close, stirring occasionally until the
+gravy is drawn, then add two quarts of water, and half a pint of ale.
+Cover, stew gently for an hour, with some whole pepper and salt. Strain
+off the liquor, and skim off the fat. Add some spinach, cabbage-lettuce,
+white beet leaves, sorrel, a little mint, and powdered sweet marjoram;
+let these boil up in the liquor, then put in the green tops of asparagus
+cut small, boil till all is tender, and serve hot.
+
+GREEN PEA.—Cut a knuckle of veal, and a pound of lean ham into thin
+slices; lay the ham at the bottom of a stewpan; then the veal; cut six
+small onions into slices, and put in two turnips, two carrots, a head
+of celery cut small, a faggot of sweet herbs, four cloves, and four
+blades of mace. Put a little water at the bottom, cover the pot close,
+stirring occasionally till the gravy is drawn; then add six quarts of
+boiling water, stew gently for four hours, and skim well. Take two quarts
+of green peas, stew in some of the broth till tender, strain, put in a
+marble mortar, and beat well, or mash with the spoon against the sides of
+the stewpan. Rub the peas through a hair sieve, or tamis, till thoroughly
+pulped, then put the soup into a clean pot, with a tea-cupful of spinach
+juice, and boil for fifteen minutes; season with pepper, salt, and a
+table-spoonful of brown sugar. If the soup is not thick enough, boil
+the crumb of a French roll in a little of the soup, and rub through the
+tamis; then put in the soup and boil. Serve hot in the tureen, with dice
+of bread toasted very hard. (The celery must be omitted, until July,
+using a table-spoonful of the seeds instead.)
+
+ITALIAN TURNIP.—Cut turnips in different shapes, colour them with butter
+in a stewpan, and two table-spoonfuls of sweet oil; add slices of
+chervil, and sea-kale; mix two table-spoonfuls of flour with two quarts
+of the savoury fish-jelly, (p. 263), and the vegetables, then boil, and
+serve hot, with dice of bread fried in butter, and dried on a cloth.
+
+
+FISH.
+
+CRABS, DRESSED.—Choose a good heavy crab, boil for about half an hour
+in salt and water, remove the pot, let the crab get cold; take off the
+great shell without breaking it, extract the fish from the body and
+claws, and mince it well. Put some floured butter in a stewpan with six
+or eight small mushrooms, parsley, and green asparagus tops shred fine,
+fry a little, and put in the minced fish with half a wine-glass of white
+wine and pepper, salt and sweet herbs to season; stew gently for fifteen
+minutes, thicken with flour, and flavour with lemon-juice. Fill the
+shell with this mixture, having previously removed the herbs, set in a
+baking-pan, or dish, strew stale bread crumbs over the top, set in an
+oven to brown, and then serve hot. Garnish with lemon, and parsley.
+
+JOHN DORY CUTLETS, TO FRY.—Cut the flesh off from the bones in cutlets
+about three inches broad, egg and dip in bread crumbs, then fry a light
+brown in plenty of dripping, or lard. Garnish with fried parsley, and
+serve with anchovy butter sauce.
+
+TROUT, BOILED.—Clean, scale well, and boil whole in cold water, allowing
+it to boil gradually; vinegar and horse-radish put in the water improve
+the flavour. When done, carefully drain off the water so as not to break
+the skin, and serve with lobster, shrimp, or anchovy butter sauce.
+
+CARP, TO STEW.—Clean well, and cut off the fins; then flour, and fry
+over a brisk fire until about three parts dressed; remove, and place in
+a stewpan, with equal parts of beef gravy and water, a table-spoonful of
+mushroom ketchup, a slice of lemon, a few pickled mushrooms, a faggot
+of sweet herbs, and a glass of red wine; season with nutmeg, pepper, or
+cayenne, and mace. Fry a few onions brown in the fat the fish was fried
+in, add these, butter and all, to the fish; cover and stew gently for
+about an hour. Take out the fish, pour the gravy over, and garnish with
+slices of lemon, and fried bread cut with pastry-cutters. If the fish is
+suspected to have a muddy flavour, sew up a piece of bread in its belly.
+
+WHITING, TO BOIL.—Proceed the same as for haddock.
+
+WHITING, TO FRY.—Fix the tail in the mouth by means of a small skewer, or
+by winding a piece of string round the head of the fish; dry well with a
+cloth, egg, and sprinkle with bread crumbs; then place it on its belly
+in the frying-pan, with plenty of lard or dripping, fry a light brown,
+and garnish with fried parsley; place on a napkin, and serve with melted
+butter.
+
+
+POULTRY, ETC.
+
+FOWL, COLD, TO DRESS.—Take the remains of a cold fowl, remove the skin,
+then the bones, leaving the flesh in as large pieces as possible; dredge
+with flour, and fry a light brown in butter: toss it up in a good gravy
+well seasoned, thicken with butter rolled in flour, flavour with lemon,
+and serve hot with sippets.
+
+PIGEON IN SAVOURY JELLY.—Bone a pigeon, remove the head and feet, stuff
+with sausage meat, and roast. Take a pound of scrag of veal, a slice of
+ham, three cloves, a little nutmeg, a faggot of sweet herbs, a carrot,
+two shalots, two bay-leaves, a pint of beef broth, (p. 254), and an ounce
+of “Nelson’s Gelatine;” stew gently till it will jelly, pass through a
+fine sieve, then through a bag, add lemon-juice, and pour a little into a
+mould previously dipped in cold water. When it is set, lay in the pigeon
+with the breast down, fill up the mould with the jelly, and when cold,
+turn out. Garnish with parsley.
+
+RABBITS, PULLED.—Half-boil the rabbits, with an onion, some whole pepper,
+a faggot of sweet herbs, and a piece of lemon-peel; pull the flesh into
+flakes, add a little of the liquor to it, a piece of butter rolled in
+flour, pepper, salt, nutmeg, chopped parsley, and the liver boiled and
+bruised; boil well, stirring occasionally, add a table-spoonful of
+mushroom ketchup, and serve hot.
+
+
+VEGETABLES.
+
+ARTICHOKES, TO FRICASSEE.—Take artichoke bottoms, put into a mixture of
+fresh butter and cream, melted, shake over the fire till quite hot, and
+dish up.
+
+CAULIFLOWERS, TO BOIL.—Cut off the green leaves, wash in salt and water
+to remove caterpillars, &c., then soak for an hour in cold water, and
+boil in milk and water, skimming the pot frequently to prevent the flower
+getting dirty. When the stalks are tender, remove carefully, and put into
+a cullender to drain. They should be served very white, and not boiled
+too much.
+
+POTATOES, NEW, TO DRESS.—Wash well, rub off the skin with a cloth, and
+dry. Boil until done, then put into a vegetable dish with a lump of salt
+butter; stir them up, and send to table.
+
+SALADS should be very fresh, carefully washed, picked, and dried in
+a clean cloth, cut up separately, well mixed, and put into a bowl
+just before using. The salad mixture should be placed at the bottom
+of the bowl, and the salad on top, for if mixed, the vegetables lose
+that crispness which is so delicious. Slices of beet, eggs, or boiled
+potatoes, are placed on top to garnish.
+
+TURNIP-TOPS, TO BOIL.—Wash well, boil in three waters with salt, drain
+in a cullender, and chop up fine with pepper, salt, and butter. Put in a
+jelly-mould, turn out, and send hot to table.
+
+POTATO SALAD.—Take some cold potatoes, and cut into slices a quarter of
+an inch thick; cut these into various shapes with tin pastry-cutters, mix
+with some flakes of boiled cod, in a basin, and pour over them a thick
+salad mixture; let this remain for an hour or two, then form into a heap,
+pour over the sauce, and garnish with slices of beef cut in shapes.
+
+
+MEAT.
+
+CALF’S HEAD CHEESE.—Boil the head until the bones will come out, then
+put the head, tongue, and brains into a mould with spices and parsley
+chopped fine, until the mould is quite full, put a plate and a weight
+over it, and when cold, turn out. Serve with parsley, and slices of
+rolled ham, placed round the dish.
+
+SPICED BEEF.—Sprinkle a piece of beef with common salt, and let it hang a
+day. Take a pound of bay salt, half a pound of brown sugar, a quarter of
+a pound of mace, of cloves, allspice, and saltpetre, each half an ounce,
+and an ounce of pepper, pound all together, and rub well into the beef
+every day, and turning it as well for four days. When cooking, boil very
+slowly.
+
+
+PASTRY.
+
+APPLE JELLY—MOULD.—Pare, core, and stew six or eight apples with
+lemon-peel, sugar, and sufficient water to cover them, add half an ounce
+of “Nelson’s Gelatine,” dip a mould in cold water, pour in, and when
+cold, turn it out.
+
+GOOSEBERRY FOOL.—Scald a quart of berries, and pass them through a sieve,
+make the pulp sweet, and let it stand to cool; beat up the yolks of three
+eggs, strain them to a quart of milk, set it over a clear fire, and keep
+stirring till it boils; remove, stir till cold, and then add the fruit to
+it gradually.
+
+GOOSEBERRY PUDDING WITH THE WOOD IN IT.—Make a paste of flour, chopped
+beef suet, salt, and water; knead, roll it out thin, sheet a basin with
+it, and fill with young gooseberries, cover with paste, and boil. When
+done, cut a piece out of the top, mix sifted sugar, and a lump of butter,
+or some cream with the fruit, and a little grated nutmeg. The name is
+derived from the gooseberries tasting a little woody; the consequence of
+being too young.
+
+RHUBARB FOOL.—Scald a quart or more of rhubarb, nicely peeled, and cut
+into pieces an inch long, pulp through a sieve, sweeten, and let it stand
+to cool. Put a pint of cream, or new milk, into a stewpan with a stick
+of cinnamon, a small piece of lemon-peel, a few cloves, coriander seeds,
+and sugar to taste; boil ten minutes. Beat up the yolks of four eggs, and
+a little flour, stir into the cream, set over the fire till it boils,
+stirring all the time; remove, and let it stand till cold. Mix the fruit
+and cream together, and add a little grated nutmeg.
+
+SODA CAKE.—Take a pound of flour, of butter and brown sugar, each a
+quarter of a pound, half a pound of currants, two ounces of candied
+lemon-peel, a tea-spoonful of carbonate of soda, and a pint and a half of
+milk. Mix well, and bake for an hour in a mould. It is better when kept
+for a few days.
+
+SPANISH FRITTERS.—Cut the crumb of a French roll into square lengths,
+half an inch thick; mix nutmeg, powdered cinnamon, sugar, and an egg,
+together. Soak the roll in the mixture, and fry a nice brown. Serve with
+wine sauce.
+
+VICTORIA SANDWICHES.—Cut sponge-cake into slices a quarter of an inch
+thick, spread some apricot jam, or other preserve, on the top of one
+slice, cover with another, dress down gently, and cut into large
+diamonds; cover with pink icing, and put in an oven to set.
+
+PLAIN PUDDING.—Weigh three-quarters of a pound of any old scraps of
+bread, either crust or crumb, cut them small, and pour on them a pint
+and a half of boiling water to soak them well. Let it stand until the
+water is cool, then press it out, and mash the bread smooth with the back
+of a spoon. Add to it a tea-spoonful of powdered ginger, moist sugar to
+sweeten, three-quarters of a pound of picked and cleaned currants. Mix
+well, and lay in a pan well buttered; flatten it down with a spoon, lay
+some pieces of butter on the top, and bake in a moderate oven. Serve hot.
+
+CABINET PUDDING.—Over six sponge cakes pour sufficient sherry, or white
+wine, to soak them thoroughly. Beat up six new-laid eggs with a quart
+of new milk, and a little nutmeg, and sweeten with white sugar. Put the
+cakes into the custard without beating them together, and turn the whole
+into a mould previously buttered; tie a paper over the top, and steam the
+pudding for an hour. _For Sauce to the Pudding._—Beat up the yolks of two
+eggs, two table-spoonfuls of pounded white sugar, and two wine-glassfuls
+of white wine; mix well together, simmer gently, stirring all the time,
+and serve hot. This, also, makes a delicious sweet, which may be eaten
+when cold, like custard.
+
+A BOILED BATTER PUDDING.—Take two eggs, beat well, two table-spoonfuls of
+flour, and enough milk to make a batter. Serve hot, with wine sauce.
+
+
+SEA COOKERY.
+
+FIRST-WATCH STEW.—Cut pieces of salt beef and pork into dice, put them
+into a stewpan with six whole peppercorns, two blades of mace, a few
+cloves, a tea-spoonful of celery seeds, and a faggot of dried sweet
+herbs; cover with water, and stew gently for an hour; then add fragments
+of carrots, turnips, parsley, or any other vegetables at hand, with two
+sliced onions, and some vinegar to flavour; thicken with flour, or rice,
+remove the herbs, and pour into the dish with toasted bread, or freshly
+baked biscuit broken small, and serve hot. When they can be procured, a
+few potatoes improve it very much.
+
+SEA PIE.—Make a thick pudding crust, line a dish with it, or, what is
+better, a cake tin; put a layer of sliced onions, then a layer of salt
+beef cut in slices, a layer of sliced potatoes, a layer of pork, and
+another of onions, strew pepper over all, cover with a crust, and tie
+down tightly with a cloth previously dipped in boiling water and floured.
+Boil for two hours, and serve hot in a dish.
+
+
+FOOD FOR JUNE.
+
+MEAT.—Beef, _grass-lamb_, house-lamb, mutton, pork, veal, buck-venison.
+
+FISH.—Carp, cod, conger-eels, _crabs_, cray-fish, dabbs, dace, dory,
+eels, flounders, gurnets, haddocks, herrings, ling, _lobsters_, mackerel,
+mullet, perch, pike, plaice, _prawns_, _salmon_, _salmon-trout_, _skate_,
+smelts, soles, sturgeon, tench, trout, turbot, whitebait, whitings.
+
+POULTRY AND GAME.—Chickens, ducklings, fowls, green geese, leverets,
+pigeons, plovers, pullets, rabbits, turkey-poults, wheat-ears,
+wood-pigeons.
+
+VEGETABLES.—Angelica, artichoke, asparagus, beans (French, kidney, and
+Windsor), white beet, cabbage, carrots, cauliflowers, chervil, cucumbers,
+endive, herbs of all sorts, leeks, lettuce, onions, parsley, peas,
+potatoes, purslane, radishes, salad of all sorts, spinach, turnips,
+vegetable marrow.
+
+FOR DRYING.—Burnet, mint, tarragon, orange-thyme.
+
+FOR PICKLING.—Garlic.
+
+FRUIT.—_Apples_—John apple, stone pippin, golden russet. Apricots.
+_Cherries_—Duke, bigaroon, black-heart. Currants; gooseberries; melons.
+_Pears_—Winter green. Strawberries. _Forced_—Grapes, nectarines, peaches,
+pines.
+
+
+COOKERY FOR JUNE.
+
+
+SOUPS.
+
+JULIENNE is made the same as _soup santé_, omitting the lettuce and
+chervil.
+
+SOUP SANTE, OR GRAVY SOUP.—Shred carrots and turnips small, with celery
+heads about two inches long; wash and steam them separately in a little
+water till nearly done; when ready, cut the white of the celery small,
+and a small quantity of cabbage, chervil, Cos lettuces, endive, and
+leeks; put all to boil till quite tender in three quarts of beef stock;
+add, if at hand, asparagus tops, green peas, small onions, &c.; and, when
+done, serve hot.
+
+SPINACH.—Shred two handfuls of spinach, a turnip, two onions, a head of
+celery, two carrots, a little thyme and parsley; put all into a stewpan,
+with an ounce of butter, and a pint of veal stock, or the liquor in which
+meat has been boiled; stew till tender, pulp through a coarse sieve, add
+a quart of fresh water, salt and pepper, and boil all together. Make some
+small suet dumplings the size of a walnut, put them into the tureen, and
+pour the soup on hot.
+
+À LA MUSQUETAIRE.—Take a pint of green peas, and a handful of sorrel,
+boil in a pint of beef stock, on a slow fire; add a quart of water, and
+boil a neck of mutton in it, which, when done, glaze as a fricandeau, and
+serve all together.
+
+
+FISH.
+
+LOBSTER BALLS.—Take the meat of a lobster, with the coral and spawn,
+pound in a mortar, add bread crumbs, about a quarter the proportion of
+the lobster, and season with cayenne, white pepper, mace, and salt. Mix
+sufficient melted butter with the whole to form into a mass, make into
+balls the size of small apples, egg well, dip in bread crumbs, and fry a
+pale brown.
+
+PRAWNS AND SHRIMPS, TO BOIL.—Let the water be boiling briskly, with a
+handful of salt in it, throw in the prawns or shrimps, and, when they are
+done enough, they will float to the surface; remove, place in a cullender
+to drain, then throw them into a dry towel, and rub a good quantity of
+salt among them whilst hot, then wrap them up in the towel, and keep
+until quite cold.
+
+SALMON DRESSED, TO POT.—Take the remains of a dressed salmon, remove the
+bones, mash it upon a board, season with a little allspice, pepper, and
+salt; then add some thick melted butter, sufficient to form into a paste;
+but do not make it too moist; then press into a pot, and pour clarified
+butter over the top. If at hand, the coral and spawn of a lobster, or a
+few shrimps or prawns, improve it, both in flavour and appearance.
+
+SKATE, TO FRY.—Prepare the fish as directed at p. 263, egg well, dip in
+bread crumbs, and fry carefully in plenty of dripping. Garnish with fried
+parsley, and serve with crab sauce, anchovy and butter sauce, soy or
+ketchup.
+
+WHITEBAIT, TO FRY.—Dry thoroughly, dip in egg, flour well, and dredge
+with flour all the time they are frying, until they have a complete
+coating over them, taking care to keep them moving, or else they will
+stick to each other or adhere to the pan. Serve with a lemon cut in half.
+Brown bread and butter rolled, and cold punch, should be partaken of at
+the same time.
+
+
+POULTRY, ETC.
+
+FOWL, CURRIED MALABAR FASHION.—Cut a fowl into small joints, and wash
+it well in cold water. Mince an onion or two, put three ounces of
+butter in a stewpan, fry the onion a nice brown, then add the meat, a
+table-spoonful of flour, the same of curry powder, and simmer for ten
+minutes; then add a pint of veal broth or water, and stew for half an
+hour, with a stick of cinnamon. Scrape some cocoa-nut into a basin, with
+a gill and a half of warm water, press it well with the back of a spoon,
+strain through a sieve, and add with two or three bay-leaves five minutes
+before serving. Shake the pan once or twice, squeeze half a lemon in, or
+add a table-spoonful of vinegar, and serve hot, with the rice separate,
+having previously removed the bay-leaves.
+
+BEEF, MUTTON, OR VEAL, MAY BE DRESSED THE SAME.—If a cocoa-nut cannot be
+procured, blanch four ounces of sweet almonds, pounded to a paste, add a
+gill of water, and rub through a sieve; this is to be added to the curry
+in the same manner as the cocoa-nut liquor. A gill of cream or milk, will
+answer very well, or a table-spoonful of flour, mixed with two ounces of
+butter, may be substituted when the others cannot be obtained.
+
+TURKEY, DUTCH WAY.—Boil, season with salt, pepper, and cloves; add a
+quarter of a pound of rice or vermicelli to every quart of broth, and
+serve hot, garnishing with toasted bread cut with a pastry-cutter.
+
+
+VEGETABLES.
+
+BEANS, FRENCH, À LA CRÊME.—String them, cut into slips, and boil in
+plenty of water, with salt in it. When done, drain them. Put into a
+stewpan with two ounces of fresh butter, the yolks of three eggs,
+beaten up in a gill of cream, and set over a slow fire. When hot, add a
+table-spoonful of vinegar, and the beans; simmer for five minutes, stir
+with a wooden spoon, to prevent burning or curdling, and serve hot.
+
+BEANS, KIDNEY, TO BOIL.—String, slit down the middle, and cut them
+across; cover with salt and water, let them remain some time, boil till
+tender, and then serve with melted butter.
+
+BEANS, WINDSOR, TO BOIL.—Boil in salt and water till tender, then serve
+with parsley and butter.
+
+CHERVIL, BOILED.—Wash, and pick very clean; put a tea-spoonful of salt
+into half a pint of boiling water, boil the chervil about ten minutes,
+drain on a sieve, and serve with good melted butter.
+
+CUCUMBERS TO STEW.—Slice an equal quantity of cucumbers and onions, and
+fry them together in butter, strain on a sieve, put them with a gill
+of gravy, two table-spoonfuls of white wine, and a blade of mace, into
+a saucepan. Stew five or six minutes, add a piece of butter rolled in
+flour, salt, and cayenne pepper. Shake well together until thick enough,
+then dish and serve hot.
+
+ONIONS, TO ROAST.—Roast with the skins on; when tender, peel carefully,
+and serve with cold butter, and salt.
+
+TURNIPS, TO BOIL AND MASH.—Boil until tender, drain on a sieve, and mash
+well, with butter, pepper, and salt. Observe that there are not any
+lumps. Serve hot in a vegetable dish, either plain, or previously pressed
+into a pudding-mould.
+
+VEGETABLE MARROW, TO DRESS.—1. Peel the same as apples, cut in halves,
+and scrape the seeds out of the inside; then boil for about twenty
+minutes, with a little salt in the water, and when soft, take them up,
+drain on a sieve, and mash up with pepper, salt, and butter or cream. 2.
+Peel, cut in halves, remove the seeds, and put into a stewpan with water,
+salt, lemon-juice, and a small piece of fat bacon. Stew gently till quite
+tender, and serve up with Dutch sauce.
+
+
+MEAT.
+
+MUTTON, BREAST OF, GRILLED.—Par-boil, score, pepper and salt it well, rub
+with the yolk of egg, dip in bread crumbs and chopped parsley, and broil,
+or roast it in a Dutch oven. Serve with caper sauce.
+
+SAUSAGES, OXFORD.—Chop a pound and a half of pork, the same of veal,
+deprived of skin and tendons, add three-quarters of a pound of beef suet.
+Mince and mix well. Steep the crumb of a penny loaf in water, then mix it
+with the meat; add sage, salt, pepper, and allspice to taste, roll into
+balls, flatten, and fry a light brown.
+
+TRIPE STEWED.—Cut some nice white tripe into slips, put the pieces into
+some rich gravy, with a lump of butter the size of a hen’s egg, rolled
+in flour; shake until the butter is melted, then add a table-spoonful of
+white wine, some chopped parsley, pepper, salt, a few pickled mushrooms,
+and a squeeze of lemon; shake all well together, and stew gently till
+tender.
+
+SWEETBREADS, LARDED.—Par-boil two sweetbreads; when cold, lard them
+down the middle with little bits of bacon, then with small slices of
+lemon-peel on either side, and then with little pieces of pickled
+cucumber cut very small; stew gently in rich gravy, thickened with flour;
+add mushroom ketchup to taste, and a squeeze of lemon.
+
+
+PASTRY.
+
+APRICOT PUDDING.—Split a dozen large apricots, remove the stones, and
+scald till quite soft. Pour a pint of boiling cream upon the grated
+crumbs of a penny loaf; when nearly cold, add four ounces of sifted
+sugar, the yolks of four well-beaten eggs, and a wine-glassful of white
+wine. Pound the fruit in a mortar, with half of their kernels; mix the
+fruit and the other ingredients together. Line your dish with paste, put
+a layer round the edge, pour in the mixture, and bake for half an hour.
+
+BRENTFORD ROLLS.—Mix with two pounds of flour a little salt, two ounces
+of sifted sugar, four ounces of butter, and two eggs beaten with two
+table-spoonfuls of yeast, and about a pint of milk. Knead the dough
+well, and set it to rise before the fire. Make a dozen rolls, butter tin
+plates, and set them before the fire to rise, till they are of a proper
+size, then bake for half an hour.
+
+CHESHIRE PUFFS.—Strain some cheese curd from the whey, and beat half a
+pint of it fine in a mortar, with a table-spoonful and a half of flour,
+the white of one egg, and the yolks of three; add a table-spoonful of
+orange-flower water, a quarter of a nutmeg, and sugar to make it pretty
+sweet. Lay a little of this paste in small round cakes, on a tin plate.
+If the oven be hot, a quarter of an hour will bake them. Serve with
+pudding sauce.
+
+CUMBERLAND PUDDING.—Mix six ounces of grated bread, the same quantity
+of well picked and cleaned currants, beef suet finely shred, finely
+chopped apples, and lump sugar; add six eggs, half a grated nutmeg,
+a pinch of salt, the rind of a lemon minced as fine as possible, a
+_large_ table-spoonful of citron, orange, and lemon-peel, cut thin. Mix
+thoroughly together, put the whole into a mould, cover close with a
+floured cloth, and boil for three hours. Add the juice of half a lemon to
+pudding sauce, boil and serve with the pudding.
+
+GERMAN PUFFS.—Mix two table-spoonfuls of fine flour with two well-beaten
+eggs, half a pint of cream, or milk, and two ounces of melted butter;
+stir all well together, add a little salt and nutmeg, put into tea-cups,
+or small tin moulds, half full, and bake for a quarter of an hour in a
+quick oven, hot enough to colour them at the top and bottom. Turn them
+into a dish, and strew pounded sugar over them. Some like wine sauce with
+them.
+
+
+FOOD FOR JULY.
+
+MEAT.—Beef, _grass-lamb_, mutton, veal, buck-venison.
+
+FISH.—Barbel, brill, carp, cod, conger-eels, _crabs_, cray-fish, dabbs,
+_dace_, dory, eels, flounders, gurnets, haddocks, herrings, ling,
+_lobsters_, _mackerel_, mullet, perch, pike, plaice, _prawns_, salmon,
+skate, soles, tench, thornback, trout.
+
+POULTRY AND GAME.—_Chickens_, ducks, fowls, _green geese_, leverets,
+pigeons, plovers, rabbits, turkey-poults, wheat-ears, _wild pigeons_,
+wild rabbits.
+
+VEGETABLES.—Artichoke, asparagus, balm, beans (French, kidney, scarlet,
+and Windsor), carrots, cauliflowers, celery, chervil, cucumbers, endive,
+finochio, herbs of all sorts, lettuces, mint, mushrooms, peas, potatoes,
+purslane, radishes, rocambole, salads of all sorts, salsify, scorzonera,
+sorrel, spinach, turnips.
+
+FOR DRYING.—Knotted marjoram, mushrooms, winter savory.
+
+FOR PICKLING.—French beans, red cabbage, cauliflower, garlic, gherkins,
+nasturtiums, onions.
+
+FRUIT.—_Apples_—codlin, jennetting, margaret, summer pearmain, summer
+pippin. Apricots, cherries, currants, _damsons_, gooseberries, melons,
+nectarines, peaches. _Pears_—Catherine, green-chisel, jargonelle, musque.
+Oranges, pine-apples, plums, raspberries, strawberries.
+
+
+COOKERY FOR JULY.
+
+
+SOUPS.
+
+ALMOND.—Take a quart of almonds, scald, remove the skins, and pound in a
+mortar with the hard yolks of six eggs, until they become a fine paste.
+Mix with them gradually two quarts of new milk, a quart of cream, and a
+quarter of a pound of double refined sugar; beat the whole very fine, and
+stir it well together. When properly mixed, set it over a slow fire, and
+stir quickly till it becomes pretty thick, then remove and pour into the
+tureen.
+
+CALF’S HEAD.—Scald and wash the head clean with salt and water, then
+place in a stewpan with sufficient water to cover it; add a faggot of
+sweet herbs, an onion stuck with cloves, six blades of mace, and a
+table-spoonful and a half of pearl-barley. Stew till tender, and add a
+head of stewed celery. Season with pepper, pour the soup into the tureen,
+place the head in the centre, and serve.
+
+FISH STOCK.—Take a pound of skate, five flounders, and two pounds of
+eels, clean them well, cut into small pieces, cover with water when
+placed in a stewpan, and season with mace, pepper, salt, an onion
+stuck with cloves, a head of celery, a faggot of sweet herbs, and a
+tea-spoonful of parsley-seed. Simmer for an hour and a half, closely
+covered, then strain off for use. As this stock will not keep more than
+two days, it should only be made as required.
+
+PRAWN.—Boil a hundred prawns in a little water, vinegar, salt, and a few
+sweet herbs, and save the liquor. Pick the prawns, and pound the shells
+and a small roll. Pour the liquor over the shells in a sieve, and then
+pour two quarts of fish stock (see p. 276) over them. Tear a lobster into
+small pieces, and add this with a quart of good beef stock (see p. 253)
+to the whole. Simmer gently, season with pepper and salt, and thicken
+with floured butter, then serve.
+
+
+FISH.
+
+LOBSTER, TO POT COLD.—Choose a hen lobster. Remove the spawn, coral,
+flesh, and pickings about the head, and mix with the meat from the claws;
+pound well in a mortar, seasoning with white pepper, cayenne, and pounded
+mace; then add some thick melted butter, until it forms a good thick
+paste. Remove the meat from the tail, pound and season the same, then put
+half of it in the bottom of the pot, and cover with the other paste. Pour
+clarified butter over the top of each pot, and keep in a cool place.
+
+PRAWNS, TO POT.—Boil and pick a sufficient quantity of prawns, then pound
+them in a mortar, and mix them up into a paste with a little butter;
+season with white pepper, salt, and a little allspice, then press into
+the pots, and cover with clarified butter.
+
+MACKEREL, TO BROIL.—Clean, split down the belly, spread open, cut off the
+heads, and pepper well inside: then flour them lightly to prevent their
+sticking to the bars of the gridiron, and put over a clear fire, until
+done a light brown, then serve, spread open with the insides uppermost,
+with a lump of butter the size of a walnut rubbed over each, or with
+plain melted butter.
+
+MACKEREL, TO MARINADE.—Prepare the same as dace.
+
+SALMON, TO PICKLE COLD.—Boil some of the liquor in which the fish was
+dressed with an equal part of vinegar, and add some whole peppercorns;
+when it bubbles, remove from the fire, and pour over any cold salmon you
+have at hand. If the salmon is not well done, boil it up in the pickle
+until well dressed.
+
+SALMON, TO PICKLE UNDRESSED.—Scale the fish, rub well with a cloth, and
+scrape away all the blood about the back-bone, but do not wash it; cut
+off the head, and divide the fish into pieces about six inches long,
+then boil the pieces in a pickle made of equal parts of vinegar and
+water, with a few cloves, and two or three blades of mace, until done;
+skim carefully all the time the fish is boiling, and when done remove
+the fish, and pour the liquor into a jar or tub, so that both may become
+cold; when cold, put the fish into the liquor, with one-third more
+vinegar, and some whole pepper.
+
+TROUT, TO PICKLE.—Prepare the same as salmon.
+
+
+POULTRY, ETC.
+
+CHICKEN, ROASTED.—Clean, singe, and truss them, then put down before a
+good fire. Dust well with flour, and baste well. Make a gravy of the
+necks and gizzards, which should be strained and poured into the dish.
+
+PLOVERS, ROASTED.—They are trussed, dressed, and sent to table in the
+same way as snipes (see page 259).
+
+RABBITS, MUMBLED.—Boil well, but not too much, remove the flesh and chop
+fine, then add nutmeg, salt, lemon-peel, and the juice of a lemon. Put it
+into a stewpan with twelve eggs, and three-quarters of a pound of butter;
+stir well, and serve in a dish with carved sippets.
+
+
+VEGETABLES.
+
+GREEN PEAS, STEWED.—Put a quart of good peas into a stewpan, with a
+lettuce and small onion sliced small, but not any water; add a piece of
+butter the size of an orange, pepper and salt to taste, and stew gently
+for two hours. Beat up an egg, and stir into them (or a lump of butter
+will do as well). Mint should be stewed (if it can be procured) with
+them, and ought to be chopped fine, and stirred in with some good gravy.
+
+HERB PIE.—Pick two handfuls of parsley from the stems, half the quantity
+of spinach, two lettuces, some mustard and cress, a few leaves of borage,
+and a little mint. Wash and boil them a little, then drain, press out the
+water and chop small; mix a batter of flour, two eggs well beaten, half
+a pint of milk and a pint of cream, and pour it upon the herbs. Cover in
+with a good crust, and bake.
+
+MUSHROOMS, TO DRESS.—Take very white button mushrooms, remove the stalks,
+wash well, put into a stewpan, with the juice of two lemons, a little
+white pepper, half a glass of white wine, a faggot of sweet herbs, and
+a table-spoonful of sweet oil. Put all over the fire, and after two
+boilings take it off, let it cool, and serve hot.
+
+
+MEAT.
+
+BEEF, PRESSED.—Salt a piece of the thin part of the flank, the tops of
+the ribs, or a piece of the brisket, with salt and saltpetre for five
+days. Boil until very tender, then place between two boards, with a heavy
+weight upon the top one, and let it remain until cold. Serve as it is,
+and garnish with parsley.
+
+DEVONSHIRE SQUAB PIE.—Prepare apples as for other pies, and lay them
+in rows, with mutton chops. Shred some onion, mix with brown sugar,
+and sprinkle among them, then add a little pepper and salt, pour in a
+tea-cupful of water, and cover in your pie, having previously lined the
+dish as usual. Bake it well.
+
+HEART—BEEF, ROASTED.—Wash it carefully, stuff with the following
+stuffing, roast well, and serve with rich gravy and currant jelly
+sauce:—Chop two ounces of beef suet very fine and mix with three ounces
+of bread crumbs, a little parsley, marjoram, lemon thyme, pepper, salt,
+half a drachm of nutmeg, a drachm of grated lemon-peel, and one shalot
+shred fine. When well mixed, add an egg beaten up, and mix well again
+until of a good consistence.
+
+VEAL CUTLETS À LA MAINTENON.—Cut slices of veal into pieces
+three-quarters of an inch thick, and of a moderate size, beat well with
+a rolling-pin, and egg over both sides, then dip them into a mixture of
+bread crumbs, pepper, salt, grated nutmeg, thyme, and parsley, and put
+into white papers folded down at the sides. Broil, and serve with melted
+butter and mushroom ketchup in a sauce-boat.
+
+
+PASTRY.
+
+DAMASCUS BISCUITS.—Take the whites of three eggs beaten to a froth, a
+quarter of a pound of good beef suet chopped very fine, and half an ounce
+of bitter almonds blanched, chopped fine, and beaten well with the froth
+of the eggs. Then take the yolks of the eggs, and mix with six ounces of
+sifted loaf sugar; beat well, pour into the mixture of almonds and whites
+of eggs; mix well and shake in two ounces of flour, with sufficient lemon
+to flavour them. Pour into small tins, or moulded papers, and bake in a
+_quick_ oven.
+
+DERBYSHIRE BREAD.—Rub four ounces of butter into four pounds of flour,
+add four eggs well beaten, a pint of milk, and a table-spoonful of yeast.
+Mix them into a paste, make into rolls, and let them stand half an hour
+before the fire to rise; then put them into the oven to bake. Dip them in
+milk the next day, and let them stand before the fire in a Dutch oven for
+about twenty minutes.
+
+DEVONSHIRE SYLLABUB.—Make the same as London syllabub, and then put
+clouted cream on the top, with powdered cinnamon, and sugar.
+
+HOUSEWIFE’S CREAM.—Take half a pint of good cream, a quarter of a pint of
+white wine, a tea-cupful of powdered white sugar, and the rind and juice
+of one lemon. Put all into a large basin, and whisk till it becomes quite
+thick, then put into glasses, and let them remain in a cool place till
+required. [This cream is better if made the day before it is wanted, and
+it will keep good for several days, if the weather is not too warm.]
+
+LONDON SYLLABUB.—Put a pint and a half of white wine into a bowl, sweeten
+with sugar, and add grated nutmeg to taste. Then milk into it about two
+quarts of milk, frothed up, but the quantity must depend upon the taste,
+for it will require more milk if too acid.
+
+NEWCASTLE PUDDING.—Butter a basin or mould, stick it all round with
+sultanas or dried cherries, then put in a slice of bread crumb soaked
+in milk, and over that layers of thin bread crumb buttered, until three
+parts filled; fill up with custard, and boil for an hour and a half.
+
+NOURMAHAL CAKE.—Cut four slices of sponge-cake about an inch thick and of
+an oval shape, but each slice smaller than the others. Spread a thick
+layer of apricot jam upon the first and largest slice, and then lay the
+next sized slice upon it; spread the second slice with apple marmalade,
+and cover with the third size, which is to be spread in like manner with
+strawberry jam, and covered with the smallest size. Press the top lightly
+with the hand, and with a sharp knife cut away the central part, so as to
+leave a wall about two inches and a half thick, which is to be trimmed
+outside. Mash up the part removed from the centre, with equal parts of
+white wine and brandy, sufficient to flavour, and stir in some good thick
+custard, then pour into the centre of the cake. Whip the whites of two
+eggs into a stiff froth, pour over the whole, heaping it well up in the
+centre, and shake sifted sugar thickly on, then place in a quick oven
+until the frosting is set. A few pieces of strawberry jam or any other
+preserve placed round the bottom of the dish, gives a finish to the whole.
+
+
+FOOD FOR AUGUST.
+
+MEAT.—Beef, grass-lamb, mutton, veal, buck-venison.
+
+FISH.—Barbel, brill, carp, cod, conger-eels, crabs, cray-fish, dabbs,
+_dace_, eels, flounders, gurnets, haddocks, herrings, lobsters,
+_mackerel_, mullet, oysters, _perch_, _pike_, plaice, _prawns_, salmon,
+skate, soles, tench, thornback, _turbot_, whitings.
+
+POULTRY AND GAME.—Chickens, ducks, fowls, _green geese_, _grouse_
+(from 12th), leverets, moor-game, pigeons, plovers, rabbits, turkeys,
+turkey-poults, wheat-ears, wild ducks, wild pigeons, wild rabbits.
+
+VEGETABLES.—Artichokes, beans (French, kidney, scarlet, and Windsor),
+white beet, carrots, cauliflowers, celery, cucumbers, endive, finochio,
+pot-herbs of all sorts, leeks, lettuces, mushrooms, onions, peas,
+potatoes, purslane, radishes, salad of all sorts, salsify, scorzonera,
+shalots, spinach, turnips.
+
+FOR DRYING.—Basil, sage, thyme.
+
+FOR PICKLING.—Red cabbage, capsicums, chilies, tomatoes, walnuts.
+
+FRUIT.—_Apple_—codlin, summer pearmain, summer pippin. Cherries,
+currants, damsons, figs, filberts, gooseberries, grapes, melons,
+mulberries, nectarines, peaches. _Pears_—jargonelle, summer Bon Chrétien,
+Windsor. _Plums_—greengages, Orleans. Raspberries, Alpine strawberries.
+
+
+COOKERY FOR AUGUST.
+
+
+SOUPS.
+
+À LA CHARTRE.—Clean three or four sweetbreads in warm water, then scald
+in boiling water, and put them into a saucepan with a faggot of parsley,
+three cloves, four shalots, a few mushrooms, and a quart of good giblet
+soup (see page 258); stew all gently over a slow fire, and when done, if
+requisite, season with pepper and salt, and serve hot with the sweetbread
+and mushrooms in the tureen, the rest being passed through a sieve.
+
+OX CHEEK.—Break the bones of the cheek, and well wash and clean it. Put
+two ounces of butter in a large stewpan, and lay the cheek in with the
+fleshy side downwards; then add about half a pound of lean ham sliced,
+with three large onions, two carrots, three or four heads of celery, and
+one parsnip, all sliced small; set over a moderate fire for a quarter of
+an hour, then add three blades of mace, and four quarts of water, and
+simmer gently till it is reduced to two quarts. Strain off the soup,
+and add the white part of a head of celery cut in small pieces, with a
+little browning to colour it. Scald two ounces of vermicelli, and put
+into the soup; boil for ten minutes, then pour into the tureen, and serve
+hot. (This soup is seldom made until the latter part of this month, as
+parsnips do not come in until then, or early in September, but in case it
+is desired earlier, two potatoes may be substituted for the parsnip. The
+cheek must be saved for stewing, for which see page 283).
+
+SCOTCH LEEK.—Take the water that has boiled a leg of mutton, put it into
+a stewpan, with as many pea-shells (washed clean) as you can get; simmer
+gently for a quarter of an hour, strain off the liquor, throw away the
+pea-shells, and return the liquor to the stewpan; then add two leeks,
+chopped fine, to every quart of liquor, and pepper and salt to taste;
+simmer gently for an hour, then mix some oatmeal, quite smooth, with a
+little of the soup, set it over a slow fire and simmer again, but take
+care that it does not burn. When done, pour into the tureen, and serve
+hot.
+
+
+FISH.
+
+EELS, BROILED.—Skin and clean them, cut into pieces about three inches
+long, and boil slowly over a good fire: then serve with melted butter.
+
+EELS, TO POT.—Skin and clean the eels, split them, and remove the
+back-bone, then cut into pieces two or three inches long, and season with
+pepper, salt, dried sage rubbed fine, and powdered allspice and nutmeg.
+Place the pieces in a baking-dish in layers, pour in clarified butter
+until full; cover with paper, and bake in a moderately quick oven for an
+hour and a half. When cold, remove them, press into pots, and cover with
+clarified butter.
+
+PERCH, TO FRY.—Clean, cut all the fins close off, open by the belly, dry
+well, dust with flour, and fry a light brown, in plenty of lard or olive
+oil. Serve with melted butter, anchovy, soy, or ketchup.
+
+PIKE, TO BAKE.—Scale and clean the fish, cut off its fins, and stuff the
+belly with the pudding-meat given in the volume; then place the tail
+in the mouth, as recommended for stewing, and put it upon its belly in
+a baking-dish. Flour the fish well all over, cover with a few lumps of
+butter, and place in an oven, or a Dutch oven before the fire, taking
+care to baste it occasionally with some of the fat. When done, remove the
+pike, place on a clean dish, add a squeeze of lemon, a little soy and
+melted butter together, mix, and pour into the dish; garnish with sliced
+lemon, and serve as hot as possible.
+
+TURBOT, TO BOIL.—Choose a sufficiently large kettle, pour in sufficient
+water to cover the fish, add a handful of salt, a table-spoonful of
+shred horse-radish, and two table-spoonfuls of vinegar. Boil until the
+water has acquired some flavour, and then allow it to become cool. Score
+the fish just through the skin on the dark side, so as to prevent it
+cracking on the other, and then place it in the kettle with the dark
+side downwards, and check the boiling as soon as ebullition takes place;
+observe also that the scum is removed frequently, and that no blacks fall
+into the kettle. When done, remove, sprinkle the surface with the dried
+spawn of a hen lobster, or if it cannot be procured, a little scraped
+horse-radish. Serve with lobster, shrimp, or crab sauce. (A moderate
+sized turbot requires about half an hour to cook it well, a large one
+from three-quarters of an hour to an hour, and a thick slice from twenty
+to twenty-five minutes.) When the fish is done, it should be well
+drained, and placed upon a napkin or serviette laid over a fish drainer.
+
+
+POULTRY, ETC.
+
+GROUSE, TO ROAST.—Twist the head under the wing, and roast them like
+fowls, but they must not be too much done. Serve with a rich gravy in the
+dish, and bread sauce.
+
+LEVERET, ROASTED.—Skin, and truss nicely, then roast on a spit; rub the
+back over with butter, flour well, and keep before a brisk fire for half
+an hour at the most, but generally from twenty to twenty-five minutes is
+sufficient. Serve with hare sauce. They do not require stuffing like hare.
+
+WHEAT-EARS, TO ROAST.—These are dressed the same as snipes.
+
+
+VEGETABLES.
+
+CARROTS, TO BOIL.—Scrape them clean, put into a saucepan, and if young,
+boil for half an hour, if old, they will require more. When done, rub
+them in a clean cloth, and serve whole, or sliced into the dish with
+melted butter over them.
+
+ENDIVE, TO STEW.—Boil in four different salt waters, to extract the
+bitter taste, and when tender throw it into cold water, squeeze well, and
+chop fine, then put into a stewpan with a lump of butter, and a few young
+onions chopped fine; let it dry, dredge with a dessert-spoonful of flour,
+add some pepper and salt, a little gravy, two tea-spoonfuls of sifted
+sugar, and stew gently a quarter of an hour.
+
+
+MEAT.
+
+HAM, TO BOIL.—Soak the ham in cold water the night before it is to be
+dressed, scrape it clean, and put it into the boiler with cold water.
+Skim the liquor while boiling, do not let it boil fast, but simmer only,
+and add a little cold water to check it occasionally. When done, take it
+up, pull off the skin carefully, and dust with bread raspings; set before
+the fire for a few minutes, then garnish with turnips and carrots cut to
+resemble flowers, or stick with cloves, or garnish with boiled carrots.
+A ham of twenty pounds weight requires six hours and a half boiling. The
+established rule, as regards the boiling of meat, is to allow a quarter
+of an hour to each pound; but for ham and pork you will allow from twenty
+to twenty-five minutes.
+
+OX CHEEK, STEWED.—After having prepared the soup as previously directed,
+remove the cheek as whole as possible, and have ready a boiled turnip,
+and carrot, cut in square pieces, and some toasted bread cut into dice;
+add cayenne, and some of the soup, then serve hot, with carved sippets
+round the dish.
+
+
+PASTRY.
+
+BATTER PUDDING.—Take a quart of milk, mix with six table-spoonfuls of
+flour, six well-beaten eggs, a table-spoonful of powdered ginger, and a
+tea-spoonful of salt; flour a cloth that has been wet, or butter a basin
+and put the batter into it, tie tight, and plunge it into boiling water,
+the bottom upwards. Boil for an hour and a quarter, and serve with plain
+melted butter, or sweet sauce. If according to taste, half a pound of
+well-washed currants may be added.
+
+GOOD COMMON CAKE.—Take six ounces of good ground rice, and the same
+quantity of flour, the yolks and whites of nine eggs, half a pound of
+sugar, and half an ounce of carraway seeds. Mix well together, and bake
+for an hour in a quick oven.
+
+CUSTARD PUDDING, BAKED.—Boil a pint of cream with three blades of mace or
+a stick of cinnamon; when cold, take four yolks and two whites of eggs,
+nutmeg and sugar to taste, beat them well, and stir into the cream, pour
+into cups, and bake in a quick oven.
+
+GINGERBREAD, SPICED.—Take three-quarters of a pound of treacle, one egg,
+four ounces of moist sugar, an ounce of powdered ginger, and a quarter of
+an ounce each of mace, cloves, allspice, and nutmeg powdered, a pound of
+oiled butter, and sufficient flour to make a stiff paste; mix well, and
+make into thick pieces, which should be brushed over the top with white
+of egg, and then baked for an hour in a moderate oven.
+
+PANCAKES.—Take one pound of flour, two eggs, two drachms of bi-carbonate
+of soda, one ounce of sugar, two drachms of muriatic acid, half a drachm
+of nutmegs, ten ounces of ale, ten ounces of water, and twenty ounces of
+milk.
+
+NAPLES CHEESE.—The Neapolitans are celebrated for a kind of cheese, which
+they make in the following manner:—They put ten or twelve pints of milk
+into a metal pot with a cover, capable of holding about ten times the
+quantity. The milk must be new, and from a young cow. No yeast, or acid
+of any kind, is employed; but sufficient pressure must be used to curdle
+it. When curdled, place it over a quick fire, stirring it rapidly with
+a stick to prevent its burning, and to separate the caseous matter from
+the dregs. The heat must be tried by the hand, and when it is getting too
+warm to be borne, take off the pot, plunge both hands gently in to take
+the cheese out, which is easily raised at once and in a single piece.
+The pan in which it is to be placed should have a raised edge, so that,
+in drying, the paste may not be too thin: the whey is then got rid of by
+pressing it carefully, and some time afterwards it is turned and pressed
+again; the next day salt it moderately, and put it in a place of cool,
+dry, and even temperature. It is fit to cut as soon as it is cool, but
+is best when four or five months old, at which time it is very delicate,
+with a pleasant smell and flavour.
+
+
+FOOD FOR SEPTEMBER.
+
+MEAT.—Beef, mutton, pork, veal, and buck-venison.
+
+FISH.—Barbel, brill, carp, cockles, cod, conger-eel, crabs, _dace_, eels,
+flounders, gurnets, haddocks, hake, herrings, lobsters, mullet, mussels,
+_oysters_, _perch_, _pike_, plaice, prawns, shrimps, soles, tench,
+thornback, turbot, whitings.
+
+POULTRY AND GAME.—Chickens, ducks, fowls, green geese, _grouse_, _hares_,
+larks, leverets, _moor-game_, _partridges_, pigeons, plovers, rabbits,
+_teal_, turkeys, turkey-poults, wheat-ears, _wild ducks_, wild pigeons,
+wild rabbits.
+
+VEGETABLES.—Artichokes, Jerusalem artichokes, beans (French and scarlet),
+cabbages, carrots, cauliflowers, celery, cucumbers, endive, finochio,
+herbs of all sorts, leeks, lettuces, mushrooms, onions, parsnips, peas,
+potatoes, radishes, salad of all sorts, shalots, turnips.
+
+FRUIT.—_Apples_—White caville, pearmain, golden rennet. Morella cherries;
+damsons; figs; filberts. _Grapes_—Muscadine, Frontignac, red and black
+Hamburg, Malmsey. Hazel-nuts; medlars; peaches. _Pears_—bergamot, brown
+beurré. Pine-apples; plums; quinces; strawberries; walnuts.
+
+
+COOKERY FOR SEPTEMBER.
+
+
+SOUPS.
+
+HESSIAN.—Clean the root of a neat’s tongue very nicely, and half an ox’s
+head, with salt and water, and soak them afterwards in water only. Then
+stew them in five or six quarts of water till pretty tender, and let the
+soup stand till cold, then remove the fat and add a quart of whole, or a
+pint of split peas, six potatoes, six large onions, twelve carrots, six
+turnips, a faggot of herbs, and two heads of celery, all cut fine; season
+with pepper, salt, mace, and a little cayenne; simmer gently, without the
+meat, till the vegetables are done enough to pulp with the peas through a
+sieve; cut up some of the meat into small pieces, and place in a saucepan
+with the pulped soup, which should be pretty thick; simmer for five
+minutes, and then serve hot.
+
+MOCK TURTLE.—Take a calf’s head, scald and wash it very clean, boil it
+for half an hour, then cut all the skin off by itself, and remove the
+tongue. Put a pint of veal stock (see p. 253), and the tongue into a
+saucepan with three large onions, half an ounce of cloves and mace,
+and sufficient nutmeg to flavour, beat fine in a mortar, add a faggot
+of sweet herbs, and a little salt. Stew all together, and when tender,
+remove the meat, cut into pieces about two inches square, and the tongue
+(which must be skinned) into pieces the same size. Strain off the liquor,
+put half a pound of fresh butter into the stewpan, melt it, and add a
+quarter of a pound of flour, which must be kept stirring till smooth,
+then add the liquor, stirring till all is in; if lumpy, it must be
+strained again through a sieve; season pretty well, add a pint of white
+wine, and some lemon-juice to flavour, and forcemeat, and egg-balls
+broiled, and stew gently for an hour. If too thick, add some veal stock
+before stewing for the last time, and serve hot in the tureen.
+
+SHIN OF BEEF.—Take a shin of beef weighing about six pounds, chop the
+bone in two or three places, and lay in a soup-kettle with half a pound
+of bacon at the bottom, cut in slices about half an inch thick; add two
+carrots, two turnips, a head of celery, two large onions, with a dozen
+peppercorns, the same of allspice, four cloves, a sprig of lemon thyme,
+winter savory, and parsley. Cover the meat with cold water, set over a
+quick fire to boil, skim well, and let it stew gently for four hours;
+then remove the meat, strain off the soup, and take the fat off the
+surface when it is cold. Cut the meat into small pieces, and put them
+into the soup; warm up, and serve hot in a tureen.
+
+
+FISH.
+
+BRILL, TO FRY.—Cut off the fins close to the sides of the fish, scrape
+off the slime, and dry them well; then egg them over, dip in bread
+crumbs, and fry a pale brown in plenty of dripping, or lard. Garnish with
+fried parsley, and serve them up with melted butter and soy, ketchup, or
+anchovy sauce. Some persons remove the dark skin from the one side.
+
+COCKLES, TO PICKLE.—1. Boil the cockles with a little salt, remove from
+the shells, and save the liquor; then add about a third of vinegar to the
+liquor, and boil up with cayenne, white pepper, and a blade of mace; let
+this get cold, and then add to the cockles.—2. Prepare the same, only add
+three parts vinegar to one part liquor. (The first method is for present
+use, the second will keep a much longer time.)
+
+FLOUNDERS AS WATER SOUCHY.—Prepare the same as perch and tench.
+
+MUSSELS, TO PICKLE.—Prepare the same as cockles, given above.
+
+OYSTER SAUSAGES.—Chop and pound some veal well in a mortar, then chop
+up an equal proportion of oysters, mix well and add some bread crumbs,
+and a little beef suet shred fine; moisten with some of the liquor of
+the oysters, season with pepper, salt, and a little mace, bind together
+with a well-beaten egg, form into sausages, or flat cakes, and fry a pale
+brown in good dripping.
+
+OYSTERS, SCALLOPED.—Butter the bottoms of your scallop shells, then
+sprinkle with bread crumbs, and lay a sufficient number of bearded
+oysters to cover the bread, season with pepper and salt, and place some
+pieces of butter over them; place another layer of bread crumbs, oysters,
+and butter, until the shell is full, then cover the whole with bread
+crumbs, add a few pieces of butter on the top, and place in a Dutch oven
+before the fire; when done, brown with a salamander, or a red-hot shovel
+held over the top, and serve in the scallop shells.
+
+
+POULTRY, ETC.
+
+CHICKEN FRICASSEE.—Half-boil a chicken in a little water, let it cool,
+then cut it up, and simmer in a gravy made of some of the water in which
+it was boiled, and the neck, head, feet, liver, and gizzard stewed well
+together. Add an onion, a faggot of herbs, pepper and salt, and thicken
+with butter rolled in flour added to the strained liquor, with a little
+nutmeg, then give it a boil, and add a pint of cream, stir over the fire,
+but do not let it boil. Put the hot chicken into a dish, pour the sauce
+over it, add some fried forcemeat balls, and garnish it with slices of
+lemon.
+
+GROUSE, TO POT.—Clean them nicely, and season with allspice, salt, mace,
+and white pepper, finely powdered. Rub each part well, then lay the
+breasts downwards in a pan, and pack the birds as close as possible. Put
+plenty of butter on them; then cover the pan with a coarse flour-paste,
+and a paper over; tie it close, and bake. When cold, cut it into proper
+pieces for helping; pack them close into a large potting-jar, press down
+and cover with butter, then tie close.
+
+HARE COLLOPS.—Cut off all the flesh from an undressed hare, remove any
+tendons or skin, mince small, and season with salt, allspice, pepper, and
+a little mace. If agreeable to taste, shred a small onion fine, and add
+to the mince. Dust them well with flour; and having browned some dripping
+in a frying-pan, add the collops, and keep stirring until they become a
+light brown. Put the skin, bones, &c. into a saucepan with a little beef
+broth, and simmer well for half an hour, then strain into a saucepan,
+add the collops and a little port wine or claret to flavour, and simmer
+until done enough, taking care to remove any grease that may rise to the
+surface during the time the collops simmer. Serve hot in a dish, with
+carved sippets, and slices of lemon for a garnish.
+
+HARE, TO ROAST—A NEW WAY.—Skin it, and soak in plenty of cold water for
+two hours, then lay it in vinegar for two hours, and afterwards wash it
+well in cold water. Put the stuffing into the paunch, sew it up, and
+truss; then put down before a clear fire, and baste well with ale for a
+quarter of an hour, then with milk for half an hour, and afterwards with
+butter. Notch the neck in two or three places with a knife. Dredge well
+with flour, baste to a nice froth; serve with plain gravy in the dish,
+and currant jelly separate, or poivrade sauce.
+
+PARTRIDGE PIE.—Pick, singe, and clean four partridges, cut off the
+legs at the knee, season with pepper, salt, thyme, chopped parsley,
+and two mushrooms of moderate size chopped fine. Put the partridges at
+the _bottom_ of the dish, and lay over them some veal steak and ham,
+cut into pieces about two inches square; add half a pint of good veal
+broth (see page 258), cover with a good puff-paste in the usual way,
+brush over with egg, and bake for an hour.—The general way of laying the
+meat at the bottom of the dish is wrong, because by the method given
+above, the partridges receive the flavour of the meat, which is in a
+measure prevented by adopting the old method. In some pies—pigeons for
+instance—some of the meat should be placed at the bottom as well as the
+top.
+
+TEAL, TO ROAST.—Dress the same as wild ducks (see page 255); but it is
+well, unless ordered otherwise, to dress one well and the other rather
+less, as some epicures prefer wild-fowl under-done, as it is said to be
+finer flavoured. Epicures eat wild-fowl without sauce, but a good brown
+gravy, flavoured with shalot, cayenne, salt, and port or claret, is
+usually served over the birds.
+
+
+VEGETABLES.
+
+ARTICHOKES, TO BOIL.—Strip off the coarse outer leaves, cut off the
+stalks, and steep and wash them freely in cold water; put them in the pot
+tops downwards, and keep up to the boil for two or three hours, taking
+care to keep them below the water, by floating a plate over them. If the
+water evaporates too quickly, add boiling water from time to time, as
+required. Remove the plate, take out one of the vegetables, try a leaf,
+and if it draws out easily, it is done; if not, return again to the pot,
+and keep up the boil until done. Drain them, place, tops uppermost, in a
+vegetable dish, and serve with melted butter in a sauce-boat.
+
+CARROTS, FLEMISH WAY.—Prepare (after boiling) in the form of dice, balls,
+stars, crescents, &c., and stew with chopped parsley, young onions, salt
+and pepper, in plain melted butter, or good brown gravy.
+
+MUSHROOMS, GRILLED.—Procure some sound large fresh-gathered flaps, peel
+them, score the under part, put into an earthen dish, baste well with
+melted butter, and strew with pepper and salt. After they have remained
+thus prepared for an hour and a half, broil on both sides over a clear
+fire, and serve with a lump of butter rubbed over the top, and a dust of
+pepper, or with melted butter, and the juice of a lemon poured over them.
+
+MUSHROOMS À LA MAINTENON.—Prepare the same as the last, but cook in an
+oven, and serve with a sauce prepared from the stalks and trimmings
+combined with a little good beef gravy, well seasoned, and strained.
+
+
+MEAT.
+
+BEEF HAMS.—Prepare, trim, and shape a leg of beef like a ham, then put
+on a dish, and baste with the following pickle morning and evening for a
+month, then remove from the pickle, drain, roll in bran, and smoke it.
+Cover with a piece of canvas, give it a coat of lime-wash, and hang it in
+a dry place until wanted:—
+
+For a piece of meat weighing fourteen pounds, mix a pound of salt, the
+same of coarse brown sugar, an ounce of saltpetre, the same of bay salt,
+half an ounce of coarse black pepper, and three ounces of treacle, adding
+sufficient beer to form into a _thick_ pickle.
+
+CHESHIRE PORK PIE.—Take the skin off a loin of pork, and cut the loin
+into steaks, season with salt, pepper, and dried sage. Make a good crust,
+line the dish with it, and put in a layer of pork, then a layer of sliced
+pippins dipped in sugar, then another layer of pork, and add half a pint
+of white wine; put some pieces of butter on the top, cover in the pie,
+and bake in a moderate oven.
+
+STAFFORDSHIRE BEEF STEAKS.—Beat them a little with a rolling-pin, then
+flour and season with salt and pepper, and fry a light brown with sliced
+onions. Lay the steaks in a stewpan, pour over them as much boiling water
+as will serve for sauce, and stew gently for half an hour, then add
+mushroom or walnut ketchup to flavour, and serve as usual.
+
+TRIPE, SOUSED.—1. Boil the tripe, and put it into salt and water, which
+must be changed every day until the tripe is used; then remove, dip in
+batter made of flour and eggs, and fry a light brown.—2. Boil in salt and
+water with an onion shred fine, and a little parsley; serve both with
+melted butter in a sauce-boat.
+
+TRIPE STUFFED AND ROASTED.—Make a good stuffing, lay it on the slices of
+tripe, roll them up so as to have the stuffing between the folds, tie
+each tightly round with a piece of string the same as a fillet of veal,
+and attach to a spit. Roast a light brown, baste with dripping, and serve
+with a good brown gravy. This is considered to be the most delicious
+method of dressing tripe, and is generally used in the midland counties
+of England.
+
+
+PASTRY.
+
+DERBY SHORT CAKES.—Rub half a pound of butter down into a pound of flour,
+and mix one egg, a quarter of a pound of sifted sugar, and as much milk
+as will make a paste. Roll this out thin, and cut out the cakes with any
+fancy shapes, or the top of a wine-glass; place on tin plates, strew over
+with sugar, or cover the top of each with icing, and bake for ten minutes.
+
+MARATHON BISCUITS FOR WINE.—Rub three ounces of butter down into a pound
+of dry sifted fine flour, add a pinch of salt, and sugar to taste; then
+make into a dough with warm good milk and a table-spoonful of yeast.
+Knead it up quickly, let it stand for an hour, then roll it out thin, cut
+into lozenge shapes, prick with a fork, and bake in a quick oven.
+
+NORTHUMBERLAND PUDDING.—Make a hasty pudding with a pint of milk and
+flour, put it into a basin, and let it stand until the next day; then
+mash it with a spoon, and add a quarter of a pound of clarified butter,
+as many currants picked and washed, sugar and brandy to flavour, and two
+ounces of candied lemon-peel cut fine. Pour into buttered tea-cups, bake
+in a moderate oven, and turn out on a dish. Serve with wine sauce over
+them.
+
+NOTTINGHAM PUDDING.—Peel six large apples, and remove the core in such a
+manner as to leave the fruit whole, then fill up the centre with sugar,
+place the fruit in a pie-dish, and pour over a nice light batter, such as
+is used for pudding. Bake in a moderate oven for an hour.
+
+OXFORD DUMPLINGS.—Mix together two ounces of grated bread, four ounces
+of currants washed and picked, the same of shred suet, a table-spoonful
+of sifted sugar, a little powdered allspice, and plenty of grated
+lemon-peel. Add two eggs and a little milk; then divide the whole into
+five dumplings, and fry them a light brown. Serve with sweet sauce.
+
+
+FOOD FOR OCTOBER.
+
+MEAT.—Beef, mutton, pork, veal, doe-venison.
+
+FISH.—Barbel, brill, turbot, carp, cockles, cod, conger-eels, crabs,
+_dace_, _dory_, eels, gudgeon, haddocks, _hake_, halibut, herrings,
+lobsters, mussels, oysters, perch, _pike_, prawns, salmon-trout, shrimps,
+smelts, soles, tench, thornback, turbot, whitings.
+
+POULTRY AND GAME.—Chickens, dotterel, ducks, fowls, green geese, grouse,
+hares, larks, moor-game, partridges, _pheasants_, pigeons, rabbits,
+snipes, teal, turkeys, wheat-ears, widgeon, wild ducks, wild pigeons,
+wild rabbits, woodcocks.
+
+VEGETABLES.—Artichokes, Jerusalem artichokes, brocoli, cabbages,
+cauliflowers, celery, coleworts, endive, herbs of all sorts, leeks,
+onions, parsnips, peas, potatoes, radishes, rocambole, salad, savoys,
+scorzonera, skirrets, shalots, spinach (winter), tomatos, truffles,
+turnips.
+
+FRUITS.—Almonds. _Apples_—pearmain, golden pippin, golden rennet,
+royal russet. Black and white bullace; damsons; late figs; filberts;
+hazel-nuts; grapes; medlars. _Peaches_—Old Newington, October.
+_Pears_—Bergamot, beurré, Charmontelle, Bon Chrétien, cresan,
+swan’s-egg. Quinces, services, walnuts.
+
+
+COOKERY FOR OCTOBER.
+
+
+SOUPS.
+
+FLEMISH.—Slice six onions, six heads of celery, and a dozen potatoes,
+into small pieces; then put them into a stewpan with a quarter of a pound
+of butter and half a pint of water, and set on a stove, or the side of
+the fire to simmer for an hour, and when done sufficiently, add good beef
+or veal stock (see page 253), so as to fill the stewpan, or enough to
+give a good flavour. Boil gently until the potatoes become quite soft,
+then rub through a sieve, add half a pint of boiled cream, or some good
+thick white sauce to it, and serve hot.
+
+OX TAIL.—Take two large, or three small tails, divide them completely at
+the joints, rub them with salt, and soak well in warm water. Remove after
+they have soaked for an hour and a half, and place in a stewpan with a
+faggot of parsley, four or five onions, a dozen peppercorns, a blade
+of mace, a turnip, and two carrots sliced, and three quarts of water.
+Stew gently for two hours and a half, or until the meat is tender, then
+remove, cut into small pieces, which place in a fresh stewpan. Thicken
+the soup with a little browned flour rubbed up with a ladleful of the top
+fat, and then strain it into the stewpan containing the tails. Boil up,
+skim well, add mushroom-catsup, and pepper to taste, and serve hot.
+
+TOMATO.—Choose a dozen ripe tomatos, or if large, only ten, put them
+into a stewpan with a pint of good beef stock (see page 253), and stew
+gently until they are quite soft, then pulp through a tamis-cloth, or
+fine sieve, and after mixing the pulp with a little ginger, cayenne, and
+salt, according to taste, add it to two quarts of good beef stock, and
+boil up. When it boils, add two ounces of Italian paste, in small stars,
+rings, &c., or the same quantity of vermicelli; boil for twenty minutes,
+and serve hot. Some persons like the soup flavoured with garlic, in which
+case, half a clove may be added to the tomatos when first put on to stew,
+and the soup may generally be improved by adding a very little vinegar,
+and a sprig of thyme.
+
+
+FISH.
+
+DORY, TO BOIL.—Boil the same as a turbot (see p. 282), and serve with
+lobster sauce. Garnish with plenty of parsley.
+
+HERRINGS, TO FRY.—Scale, wash, and dry them in a cloth, but do not cut
+off their heads. Dredge them with flour, and fry them with clean dripping
+or lard, over a brisk fire, and when done, serve hot, garnished with
+fried parsley round the dish, and parsley and butter for sauce.
+
+HERRINGS, TO SMOKE.—Clean the fish as directed above, then lay in salt,
+mixed with a little saltpetre, for one night; remove from the salt, run a
+stick through the eyes so that you have a dozen or more in a row. Knock
+one end out of a cask, and fasten the sticks, with the herrings attached,
+to the other end, by means of wedges or staples, and string. Place a
+small brazier, with red-hot charcoal in it, in a convenient place, and
+heap saw-dust and walnut shells upon it; then place the inverted cask,
+prepared as directed above, over it, and let it remain for twenty-four
+hours. When sufficiently smoked, remove, and lay in a dry place, or run a
+string through the eyes, and hang up.
+
+SALMON-TROUT PIE.—A PLAIN WAY.—Clean and neatly trim, then cut into
+handsome fillets, as many trout as may be required; season each fillet
+with pepper, salt, mace, and cayenne, which should be well rubbed into
+the inside, and each fillet afterwards rolled up and well packed into the
+pie-dish. Put bits of butter above and among the fillets, and add six
+or eight oysters. Take a pint of fish stock (see page 276), or the same
+quantity made of the head and trimmings, thicken and strain this over the
+fish; then cover in the dish with a good paste, and bake as usual, but
+remember that it will not require so long a time to bake as a meat-pie.
+
+SOLES, TO STEW.—Half-fry them in lard or clean dripping, then remove from
+the pan, and put into it a quart of water, two table-spoonfuls of anchovy
+sauce, and an onion sliced thin; let this boil slowly for a quarter of an
+hour, then put the fish in again, and stew gently for rather more than
+twenty minutes, but this will of course depend upon the size of the fish.
+When done, remove the fish, thicken the liquor with floured butter, boil
+up, and having laid the fish in a dish, strain the thickened liquor over
+them, and serve hot with shrimp sauce in a sauce-boat.
+
+
+POULTRY, ETC.
+
+PHEASANT, LARDED AND ROASTED, SPORTSMAN’S FASHION.—When the pheasant
+gives off a peculiar odour, and the skin of the breast changes colour a
+little, it should be plucked carefully, but not sooner. When plucked,
+lard it with some good fresh bacon very carefully, and then stuff with
+the following:—Take two woodcocks, and divide the flesh into one portion,
+and the tail and liver into another; mince and mix the meat with some
+good beef marrow, a little scraped bacon, salt, pepper, and lemon
+thyme, or other herbs; add truffles sufficient to fill up the rest of
+the inside of the bird, then stuff it in and secure well, so that none
+of it may escape, which may be effectually done by placing a crust of
+bread over the opening, and sewing it up. Make a paste of the livers of
+the woodcocks, some truffles, grated bacon, an anchovy boned, and some
+fresh butter; cover the bird with this, put down to roast, and when done,
+serve upon a slice of toasted bread, surrounded with slices of orange,
+and some of the gravy round the bird. [This receipt was obtained from an
+old epicurean sportsman, who vouched for its being a first-rate way of
+cooking the bird, and further recommended that a table-spoonful of good
+champagne or burgundy should be poured over the bird, in addition to a
+good libation of the same wine during the time it is being partaken of.]
+
+WOODCOCK, TO ROAST.—Prepare and cook the same as snipe.
+
+
+VEGETABLES.
+
+ONIONS, TO RAGOUT.—Peel a pint of onions, as young as they can be
+procured, then peel four large ones and cut them very small; put some
+good dripping or butter into a stewpan, and when melted, add the onions
+and fry until a light brown; then thicken with flour, and give them a
+shake until thick. Add a quarter of a pint of gravy, a little powdered
+pepper, salt, and a tea-spoonful of mustard; stir all together, and when
+tolerably thick, pour into the dish and garnish with fried crumbs of
+bread.
+
+TOMATOS, TO STUFF.—Take some fine tomatos and scoop the inside out, which
+should be set aside until required. Chop or mince fine some beef, mutton,
+or other _fresh under-done_ meat, mix with a little pepper, salt, and a
+little sweet herbs; or make a forcemeat; and mix with the scoopings of
+the tomatos; form into a good consistence, and stuff the inside of the
+vegetable with the mixture. Set the prepared vegetables in a dish with a
+little lard in a slow oven, and bake until tender; then serve with the
+liquor that exudes during the process; but if not brown enough, colour by
+means of a salamander held over the top of each.
+
+A good rich beef gravy poured over all, improves the flavour very much.
+This is the best way to dress these vegetables, and serves also to make
+cold meat more palatable, in addition to forming a pretty and economical
+side dish.
+
+
+MEAT.
+
+CALF’S HEART, BAKED.—Clean, and stuff as directed at p. 278 for roasted
+beef heart, then bake instead of roasting, and afterwards serve with rich
+gravy or liver sauce.
+
+HAM, TO BOIL IN A SUPERIOR WAY.—Par-boil the ham according to the receipt
+given by us at p. 282, then allow it to remain in the water _all night_,
+and finish boiling the next day, so as to be in time for dishing up;
+skin, and dust with raspings, the same as directed before, and you will
+have a more tender ham than one dressed otherwise.
+
+KIDNEY PUDDING.—Split and soak the kidney, season each well, make a paste
+of suet, flour, and milk; roll well, line a basin with it, place the
+kidney in, cover with the paste, and pinch up the sides. Tie the basin up
+in a cloth, and boil well; then turn out and serve with a good gravy, if
+there is not sufficient in the dish.
+
+Some persons add a little beef-steak cut into small pieces, in order that
+the flavour and gravy may be improved.
+
+VENISON, FRIED.—Cut the meat into slices, fry a light brown, and keep
+hot before the fire. Make gravy of the bones and any trimmings, add a
+little floured butter, and stir until it is thick and brown, then add
+lemon-juice and port wine to taste, with pepper or cayenne. Warm the
+venison in the gravy, place in a dish, and strain the gravy over it.
+Serve with currant jelly in a glass.
+
+
+PASTRY.
+
+BLACK CAPS.—Divide and core some large apples, put them in a shallow pan,
+add some powdered white sugar, and bake them. Mix a wine-glassful of
+white wine, the same of water, one clove, a little grated lemon-peel, and
+sugar to taste; boil gently, and strain over them when in the dish. Black
+the tops of each with a salamander.
+
+BULLACE TART.—Place a small cup in the centre of the dish, and place the
+fruit, picked and washed, round it, heaped up in the centre; add enough
+sugar, and cover with a light paste, which should be rather rich.
+
+EXETER PUDDING, À LA SOYER.—Put in a proper sized basin ten ounces of
+fine boiled crumbs, four ounces of sago, seven ounces of suet chopped
+fine, six ounces of moist sugar, the peel of half a lemon grated, a
+quarter-pint of rum, and four eggs; stir for a few minutes with a spoon,
+add three more eggs, four table-spoonfuls of clouted cream, mix well: it
+is then ready to fill the mould. Butter the mould well, put in a handful
+of bread crumbs, shake the mould well till the greater part stick to the
+butter, then throw out the remainder, and have ready six penny sponge
+cakes, two ounces of ratafia, and half a pound of either raspberry or
+strawberry jam: cover the bottom of the mould with a layer of ratafias,
+and just cover them with a layer of the mixture. Cut the sponge-cake
+lengthways, spread each piece pretty thick with jam, put a layer in the
+mould, then a few ratafias, afterwards some of the mixture, and so on
+till the mould is full, taking care that a layer of the mixture is on the
+top of the pudding. It will take about forty minutes baking.
+
+For the _sauce_, put in a small stewpan three table-spoonfuls of currant
+jelly, and two wine-glassfuls of sherry; warm on the fire, and pour over
+the pudding, and serve hot.
+
+RATAFIA PUDDING.—Blanch, and pound in a mortar until they become a
+good paste, four ounces of sweet, and a quarter of an ounce of bitter
+almonds, with a dessert-spoonful of water; then add one ounce and a half
+of fresh butter, melted with a little cream, two well-beaten eggs, a
+little nutmeg, and sugar, and brandy or curaçoa to taste. Butter a small
+cup or a mould (earthenware), pour in the pudding, and bake. When done,
+turn out, and serve with the following sauce:—Take a wine-glassful of
+white wine, half a glass of rum, a little grated lemon-peel, sugar to
+taste, and a pinch of powdered cinnamon; stir into some good thick melted
+butter, and serve part in a sauce-boat, and pour some over the pudding.
+
+TRAFALGAR CAKES.—Mix a pound of well-dried flour with six ounces of
+finely pounded sugar; beat six ounces of butter to a cream, and stir in
+half a pound of currants well cleaned and dried, and three eggs well
+beaten, then add the flour and sugar, and beat for some time. Flour some
+tins, and drop a table-spoonful upon them, then bake as usual.
+
+
+FOOD FOR NOVEMBER.
+
+MEAT.—Beef, house-lamb, mutton, pork, veal, doe-venison.
+
+FISH.—Barbel, brill, carp, cockles, cod, crabs, _dace_, _dory_, eels,
+gudgeon, gurnets, haddocks, _hake_, halibut, herrings, ling, lobsters,
+mussels, oysters, perch, _pike_, plaice, prawns, salmon, shrimps, skate,
+smelts, soles, sprats, tench, thornback, turbot, whitings.
+
+POULTRY AND GAME.—Chickens, dotterel, ducks, fowls, _geese_, _grouse_,
+_hares_, larks, moor-game, partridges, pheasants, pigeons, rabbits,
+_snipes_, _teal_, turkeys, wheat-ears, widgeon, wild ducks, _woodcocks_.
+
+VEGETABLES.—Jerusalem artichokes, chard beets, borecole, brocoli,
+cabbages, cardoons, carrots, celery, chervil, coleworts, endive, herbs of
+all sorts, leeks, lettuces, onions, parsnips, potatoes, salad, savoys,
+scorzonera, skirrets, shalots, spinach (winter), tomatos, turnips.
+
+FRUIT.—Almonds. _Apples_—golden pippin, Holland pippin, Kentish pippin,
+nonpareil, winter pearmain, Wheeler’s russet. Bullace, chestnuts,
+hazel-nuts; grapes; medlars. _Pears_—Bergamot, Bezy de Charmontelle,
+Colmar, cresan, Spanish Bon Chrétien; services, walnuts.
+
+
+COOKERY FOR NOVEMBER.
+
+
+SOUPS.
+
+COCK-A-LEEKIE, OR LEEK SOUP.—Boil from four to six pounds of good
+shin-beef, well broken and sliced, until the liquor is very good. Strain
+it, and add a capon or large fowl, trussed as if for boiling. When it
+boils (which should be gently), add half the quantity of leeks intended
+to be used, well cleaned, and cut in inch lengths; skim carefully, and
+in half an hour add the remaining part of the leeks, and a seasoning of
+pepper and salt.
+
+The great art in making this soup, consists in boiling down the first
+portion of leeks so as to extract, together with the meat, all their
+flavour; and having the soup as thick of leeks as possible. The coarse
+green part of the leeks should be rejected.
+
+Some persons thicken the soup with fine oatmeal; and when the flavour of
+the leeks is not required to be too potent, a little spinach and parsley
+are substituted for the second portion.
+
+Sometimes the capon is served in the tureen, whole or divided, with the
+cock-a-leekie.
+
+CALF’S HEAD.—Wash the head clean with salt and water, put into a stewpan,
+cover with water, add a faggot of sweet herbs, an onion stuck with
+cloves, four or five blades of mace, and a tea-cupful of pearl-barley.
+Stew until tender, and then add a stick of celery, previously cut small,
+and stewed plainly until tender. Season with pepper and salt to taste,
+place the head in the middle of the tureen, pour the soup over, and serve
+hot.
+
+Some persons cut the calf’s head into small pieces previous to serving up
+the soup.
+
+MACCARONI.—Boil a pound of good maccaroni in enough veal stock (see p.
+253) to cover it, until quite tender, and put about half of it into a
+small stewpan; and two quarts more stock to the portion in the large pan,
+boil for an hour, and then rub through a tamis-cloth or fine sieve. When
+it becomes thick, add boiled cream, and rub through the tamis again
+until quite smooth; then add the liquid to the maccaroni that remains in
+the small pan, and shake in half a pound of grated Parmesan cheese to the
+whole; heat, but do not allow it to boil, then serve with a French roll
+in the tureen.
+
+
+FISH.
+
+CARP, TO FRY.—These fish are not so good when done this way as stewed
+(see p. 254); but when required to be thus cooked, they should be done
+precisely the same as perch.
+
+COD, TO CURE.—Split the fish down the back: clean well, and immerse in a
+strong pickle for about ten days or a fortnight; then remove, rub well
+with dry salt, and hang up to dry, having previously thrust a stick into
+each, to keep the two sides of the fish apart. If desirable, smoke as
+directed for herrings.
+
+EELS, TO COLLAR.—Skin, gut, remove the back-bone, and cut off the heads
+of as many eels as you want; then dip into a mixture of salt, common
+pepper, cayenne, grated nutmeg, pounded cloves, lemon-peel grated, and
+some finely rubbed sage. Roll up in fillets, tie with string as usual,
+boil in salt and water, with an equal portion of vinegar, until tender,
+and then remove; add some whole pepper to the pickle, which should be
+placed in a deep dish, and when cold, plunge the eel fillets into it.
+
+GUDGEON, TO FRY.—Proceed the same as directed for dace.
+
+HAKE PIE.—Cut into cutlets as directed at page 249; then lay in a
+pie-dish, and sprinkle with a seasoning composed of pepper, salt, and
+cayenne; then bake the same as directed for eel pie (see p. 262).
+
+LOBSTER SAUCE.—Break the shell of the lobster, extract the meat from the
+claws and body, cut small; boil the shells in half a pint of water, with
+a little ground allspice and scraped horse-radish, until all the strength
+is extracted; strain the liquor into a stewpan; add the lobster, half a
+pound of cream or thick melted butter, a tea-spoonful or two of anchovy
+sauce, and a squeeze of lemon. If you have a hen lobster, remove the
+coral and spawn, and pound it up fine in a mortar: mix this with a little
+of the sauce, return it to the stewpan, stir well, and let the whole
+simmer gently for about five minutes, but do not let it boil; season with
+cayenne and salt while stewing.
+
+SCALLOPED OYSTERS.—Put a dozen of bearded oysters, previously dipped in
+bread crumbs, into a scallop shell. Mix pepper, salt, a little nutmeg,
+butter, and bread crumbs well together, and put layers of this and
+oysters alternately. Egg the last layer over, and brown in a Dutch oven.
+
+TENCH, TO STEW BROWN.—See receipt given for carp.
+
+
+POULTRY, GAME, ETC.
+
+DUCKS, NOTTINGHAM FASHION.—Choose a pair of fine fat ducks, lard as
+usual, and then half-roast them. Remove from before the fire, place in
+a clean stewpan, and stew gently for half an hour with a pint of good
+gravy; then add half a pint of oysters nicely bearded, a dozen roasted
+and bruised chestnuts, a pint of red wine, and two small onions minced
+fine; three or four sprigs of thyme, a blade of mace, six peppercorns,
+the crumb of a French roll rubbed fine, and a pinch of cayenne pepper.
+When well flavoured, remove, and serve hot. It is necessary to cover the
+stewpan well during the time the ducks are cooking.
+
+WOODCOCKS, TO RAGOUT.—Prepare and cook the same as snipes.
+
+
+VEGETABLES.
+
+CARDOONS FRIED AND BUTTERED.—Cut them about ten inches long, string, and
+then tie them in bundles like asparagus, and cut them into dice; boil
+like peas; add some butter, pepper, and salt, and serve hot.
+
+CARDOONS À LA FROMAGE.—String, then cut them an inch long, place in
+a saucepan, and stew in some port or red wine, enough to cover them,
+until tender: then season with pepper and salt, and thicken with floured
+butter; then pour into the dish; add the juice of an orange, and scrape
+some Cheshire cheese all over it, then brown with a salamander, and serve
+hot.
+
+CELERY FRIED.—Take three heads of celery, cut off the green tops, remove
+the outside stalks, wash clean and pare the roots clean; then have ready
+four ounces of white wine, the yolks of two eggs beat fine, and a little
+salt and nutmeg; mix all well together with flour, so as to form a good
+batter; then dip each head into the batter, and fry a nice light brown in
+lard. When done, lay in the dish, pour melted butter over them, and serve
+hot.
+
+TURNIP PIE.—Season some mutton chops with salt and pepper, reserving the
+ends of the neck-bones to lay over the turnips, which must be cut into
+small dice, and strewed over the steaks. Add two or three table-spoonfuls
+of milk, and cover with a crust.
+
+
+MEAT.
+
+MUTTON HASHED.—Cut the remains of a cold leg or shoulder of mutton into
+thin slices, whether fat or lean; flour and pepper well, and leave on the
+dish. Boil the bones, well broken up, with a few onions minced well, add
+some salt, a little mushroom ketchup and the hashed meat; warm over a
+slow fire, but do not let it boil; then add port wine and currant jelly,
+or omit, as you please. If the former, it will impart a venison flavour,
+if the latter method is adopted it will be plain.
+
+VEAL LARDED.—Remove the under bone of a neck of veal, and leave only a
+part of the long bones on; then trim it neatly, lard, and roast it gently
+with the caul over it. When nearly done, remove the caul, in order that
+the meat may be just tinged a brown. Serve with mushroom, celery, or
+other sauce. At another season, sorrel, asparagus, green pea, or lemon
+sauces are correct, but at this period such cannot be obtained.
+
+
+PASTRY.
+
+AMERICAN BISCUITS.—Take a quarter of a pound of butter and mix with a
+pound of flour; add a quarter of a pound of sugar to half a pint of new
+milk, warm, and pour gradually into the butter paste. Make a solution of
+about half a tea-spoonful of salt of tartar in half a tea-cupful of cold
+water; add to the mixture, and work up the paste to a good consistence;
+then roll it out, and cut with the top of a wine-glass. These cakes
+should be baked in a quick oven as soon as possible after they are made.
+
+BREAD-AND-BUTTER PUDDING.—Grease a dish well with butter, then sprinkle
+in a good thick layer of currants, well washed and picked; add some brown
+sugar, and cover with thin slices of light white bread until the dish is
+filled by alternate layers of currants, sugar, and bread. Boil a pint of
+new milk, add four well-beaten yolks of eggs, a little nutmeg and grated
+lemon-peel; pour into the dish containing the bread, &c., and let it
+stand for an hour, then bake in a moderate oven. A paste may be put round
+the edge of the dish, but it is not necessary.
+
+SOMERSETSHIRE SYLLABUB.—Put into a large china bowl a pint of port, the
+same quantity of sherry, and sugar to taste; then milk the bowl full, and
+after letting it stand for twenty minutes, cover well with clouted cream;
+grate nutmeg over all, add pounded cinnamon, and strew thickly with
+nonpareil comfits.
+
+
+FOOD FOR DECEMBER.
+
+MEAT.—Beef, house-lamb, mutton, pork, veal, doe-venison.
+
+FISH.—Barbel, brill, turbot, carp, cockles, _cod_, crabs, dab, _dory_,
+eels, gudgeon, gurnets, haddocks, _hake_, halibut, herrings, _ling_,
+lobsters, mackerel, mussels, oysters, perch, pike, plaice, ruffe, salmon,
+shrimps, _skate_, smelts, soles, sprats, sturgeon, _tench_, whitings.
+
+POULTRY AND GAME.—Capons, chickens, dotterel, ducks, fowls, geese,
+grouse, guinea-fowl, hares, larks, moor-game, partridges, pea-fowl,
+pheasants, pigeons, rabbits, snipes, teal, turkeys, wheat-ears, widgeon,
+wild ducks, woodcocks.
+
+VEGETABLES.—Jerusalem artichokes, beets, borecole, white and purple
+brocoli, cabbages, cardoons, carrots, celery, endive, herbs of all sorts,
+leeks, lettuces, onions, parsnips, potatoes, salad, savoys, scorzonera,
+skirrets, shalots, spinach, truffles, turnips, _forced_ asparagus.
+
+FRUIT.—Almonds. _Apples_—Golden pippin, nonpareil, winter pearmain,
+golden russet. Chestnuts; hazel-nuts; a few grapes; medlars; oranges.
+_Pears_—Bergamot, Beurré d’Hiver, Colmar, Holland, St. Germains. Walnuts.
+
+
+COOKERY FOR DECEMBER.
+
+
+SOUPS.
+
+BAKED.—Take a pound of any lean meat and cut into dice, place in an
+earthen jar, or pot, that will hold five quarts of liquid. Slice, and add
+to it, two onions, two carrots, two ounces of rice, washed and previously
+soaked, a pint of whole or split peas, and some pepper and salt to taste;
+cover all with a gallon of water, tie a cloth over the top of the jar, or
+close the lid of the pot down very close, and bake. This is a cheap and
+useful soup for poor people, and may be much improved by using the liquor
+that salt beef, or, indeed, any meat has been boiled in, instead of water.
+
+CHEAP—FOR THE POOR.—Soak a quart of split peas for a day in cold water,
+and then put them into a boiler with two gallons and a half of water,
+and two pounds of cold boiled potatoes, well bruised, a faggot of herbs,
+salt, pepper, and two onions sliced. Cover it very close, and boil _very
+gently_ for five hours, or until only two gallons of soup remain.
+
+ANOTHER.—Take two pounds of shin of beef, a quarter of a pound of barley,
+a halfpenny-worth of parsley, two onions sliced, salt and pepper to
+taste, and having cut the meat into dice, and broken the bone, place in
+a gallon pot and fill up with water; boil very gently for five hours.
+Potatoes, celery tops, cabbage, or any vegetable left from the day before
+may be added.
+
+RICH GRAVY.—Take a pound of beef, the same quantity of veal and mutton,
+cut into dice, and place in a boiler with two gallons of water, half a
+carrot sliced, a faggot of sweet herbs, an onion sliced, an old fowl
+beaten to pieces, the upper crust of a small loaf toasted very crisp,
+four blades of mace, a little pepper, and four cloves; cover well, and
+let it simmer on the side of the fire until reduced one-half, then strain
+through a coarse sieve into a stewpan. Add half an ounce of truffles, two
+heads of fine celery sliced small, four table-spoonfuls of finely sifted
+raspings, the palate of an ox boiled tender and cut small, and two cocks’
+combs; cover very close, and simmer gently over a slow fire for two
+hours. Make some forcemeat balls, and place in the tureen, then pour the
+soup over, and serve.
+
+PLUM PORRIDGE.—Boil eight pounds of shin of beef for five hours in a
+gallon of water, skimming carefully throughout, and finally straining off
+the liquor; add two pounds of meat cut small. Soften the crumb of a penny
+loaf in some of the liquor, beat it smooth, thicken the soup with it,
+add half a pound of stoned raisins, the same quantity of stoned prunes,
+a pound of well washed currants, and grated nutmeg, pepper, and mace to
+taste, and boil until the fruit is soft, then serve.
+
+
+FISH.
+
+BRILL, TO FRY IN BATTER.—Cut off the fish from the bones, in cutlets of
+about three inches or more; remove the skin from the dark side, but let
+the pale side remain. Dip each cutlet into batter, and fry in plenty
+of dripping. Garnish with fried parsley, and serve up with anchovy and
+melted butter.
+
+COD SOUNDS, BOILED.—Soak the sounds in warm water for half an hour, then
+scrape and clean well. Boil in milk and water, and when tender, serve in
+a napkin, with egg sauce.
+
+COD SOUNDS RAGOUT.—Scald, clean, and rub the sounds well with salt; then
+stew in some good highly-seasoned gravy, and when tender add a little
+cream and floured butter to thicken; give a boil, and season with grated
+lemon-peel, nutmeg, and a little allspice.
+
+DORY, TO FRY.—Clean and dry the fish well, egg over, dip in bread crumbs,
+and fry a light brown. Garnish with fried parsley, and serve with plain
+melted butter.
+
+HAKE, TO BAKE.—Dress the same as pike (see p. 281).
+
+LING, TO BROIL.—Cut into convenient sized pieces after the fish is
+cleaned, flour well, and set on a gridiron over a clear fire. Shake a
+little pepper and salt over each piece while broiling, and when done, rub
+in some butter before the fire, then serve with plain melted butter.
+
+PLAICE, TO FRY.—Clean, cut into cutlets, but do not remove the skin, and
+fry as previously directed for brill.
+
+TENCH, TO STEW BROWN.—Dress the same as carp (pp. 254, 268).
+
+TURBOT, TO PICKLE.—Prepare the same as directed for cold salmon (p. 277).
+
+
+POULTRY.
+
+FOWLS, FORCED.—Cut a large fowl down the back, remove the skin from the
+whole of the body very carefully; cut the flesh from the bones, and chop
+it up finely with half a pint of oysters, and an ounce of beef marrow,
+then season with pepper and salt. Add sufficient cream to mix it well,
+lay the meat on the bones, draw the skin over, and sew up the back. Lay
+thin slices of bacon on the breast, tie them on in diamonds, and roast it
+an hour by a moderate fire. Pour a good brown gravy sauce into the dish.
+Remove the bacon from the fowl, and then place the fowl in the dish.
+Garnish with oysters or mushrooms, and serve hot.
+
+GUINEA-FOWL, TO ROAST.—Lard, prepare, and then dress the same as a
+pheasant (see p. 291), and it will be most delicious.
+
+
+VEGETABLES.
+
+ARTICHOKE BOTTOMS, TO RAGOUT.—Soak them in warm water two or three hours,
+changing the water; then put them into a stewpan with some good gravy, a
+table-spoonful of mushroom ketchup, or enough to flavour, a little salt,
+and cayenne pepper. Boil, thicken with flour, place in a dish, and pour
+the gravy sauce over, then serve hot.
+
+SPINACH STEWED, AND EGGS.—Pick and wash the spinach very clean, put it
+into the saucepan with a little salt, cover it close, shake the pan
+often, and when tender and green, toss it into a sieve to drain, and
+then lay it on the dish. Have ready a stewpan of boiling water, break
+as many eggs into cups as you wish to poach, drop them quietly into the
+water, remove with an egg slice when done, lay them on the spinach, and
+garnish the dish with slices of quartered lemon. Serve hot with melted
+butter in a sauce-boat.
+
+
+MEAT.
+
+CALF’S HEAD PIE.—Stew a knuckle of veal till tender, with two onions, a
+faggot of herbs, a blade of mace, and six peppercorns, in three pints
+of water, and when done, set aside, with the bones in it, to simmer,
+removing sufficient meat to form into balls. Half-boil a calf’s head,
+and cut the flesh into square bits; put a layer of ham in slices at the
+bottom of a dish, then some pieces of the head well seasoned with pepper
+and salt, first fat and then lean, with balls, and hard eggs cut in half,
+alternating until the dish is full, but not _too closely packed_. Put a
+little water and gravy into the dish, cover with a tolerably thick crust,
+and bake in a slow oven. When done, fill up with gravy, but do not cut
+till it is quite cold. Some persons add oysters and mushrooms, and eat
+the pie warmed instead of cold.
+
+DURHAM PIE.—Take seven pounds of flour, a pound and a quarter of suet,
+and two pounds of butter; form into a paste, mould it to fancy, so as
+to make a handsome ornamental crust, and bake in a slow oven. Then take
+a goose, a turkey, a grouse, a woodcock, a snipe, a pheasant, part of a
+hare; a partridge, a pound and a half of bullock’s tongue, and cut into
+small pieces; stew gently, and then place in the centre of the crust,
+with the gravy, and some grated ham or beef; season to taste, and bake in
+a slow oven. Of course the top is covered in with paste, ornamented with
+the feet of the birds as a central crown, and foliage, &c., around them.
+
+PRACTICAL HOUSEWIFE’S CHRISTMAS HAM.—Soak the ham, be the weight whatever
+it may, half the usual time in water; remove, wash well with cold water,
+place in a pan large and deep enough to contain it, cover with beer or
+good ale, and let it remain until the required time for soaking a ham of
+the size used has expired. Boil as usual until the skin can be readily
+removed; then place the ham in a tin or an earthenware dish, and cover
+with a common flour-and-water paste, or surround with butter. Bake in a
+moderately heated oven until done, remove the paste or batter, cover with
+bread raspings, and serve hot.
+
+Cooked in this manner, a ham acquires the most delicious flavour,
+especially if cured by a method we shall hereafter point out.
+
+HAMBURG BEEF.—Rub a rump of beef with brown sugar, and let it lie
+three days, turning frequently during the time. Remove from the dish,
+wipe it, and salt it with four ounces of bay, and the same quantity of
+common salt, and an ounce of saltpetre, well mixed. Cover with what
+remains after rubbing in, and let it remain for a fortnight, turning it
+occasionally. Remove the superfluous salt, roll tight in a cloth, and
+press well with weights. Smoke the meat in the cloth, by hanging it in a
+chimney where wood smoke ascends, or by adopting the same method as that
+recommended for herrings.
+
+It may be boiled, and pressed with heavy weights until cold; or fried
+with bacon in slices, as required.
+
+
+PASTRY.
+
+ANTWERP CREAM.—Make a housewife’s cream, as directed by us at p. 279, and
+whisk until it curdles, then set the curd carefully upon a fine sieve,
+and let it drain over a basin all night. Take thirty ratafia biscuits,
+bruise them, and add to the whey, with a twopenny sponge-cake broken
+up fine, two table-spoonfuls of raspberry and currant jam, and two
+table-spoonfuls of brandy; mix well together, pour into a small glass
+dish, heap the curd over the top with a fork, and ornament the edge with
+ratafia biscuits.
+
+BON-BON CRACKERS.—Procure various coloured papers, and cut them into
+pieces measuring three inches wide and four inches long; then cut the end
+of each into a narrow fringe an inch long, and gum or paste a blue paper
+and a red one together, so that the fringe may be at both ends. Buy some
+Waterloo crackers at a toy shop, and paste each end of one to the inside
+of the coloured papers, so that the centre of the cracker shall be over
+the joining. Put a burnt almond or some bon-bon in the centre, roll it up
+neatly, screw the two ends, and spread the fringe.
+
+Any coloured paper will do, and the greater contrast displayed the better
+the effect.
+
+THE HOUSEWIFE’S CHRISTMAS CAKE.—Take two pounds of pounded sugar-candy,
+two pounds of flour, two pounds of butter, thirty-six eggs, four pounds
+of currants, a pound of raisins stoned and chopped, half a pound of
+almonds blanched and chopped, half a pound of citron, a pound of candied
+orange-peel, the same of candied lemon-peel, a large nutmeg pounded, half
+an ounce of powdered allspice, half an ounce of powdered mace, ginger,
+cinnamon, and coriander, and half a pint of brandy.
+
+All the ingredients should be well dried, the white of the eggs well
+beaten up separately from the yolks, the butter stirred and beaten almost
+to a cream, then add the rest gradually, taking care they are well beaten
+and mixed. Have ready a large tin, well lined with buttered paper, pour
+in the cake, and bake in a slow oven for at least four hours. Smaller
+proportions may be adopted.
+
+GINGERBREAD SNAPS.—Take a pound and a half of flour, half a pound of
+butter, the same of sugar and treacle, and an ounce of powdered ginger.
+Mix well before the fire, add five table-spoonfuls of thick cream, work
+into a stiff paste, roll out thin, dip a wine-glass into flour, cut out
+the snaps with it, and bake in a quick oven.
+
+GOOD GINGERBREAD NUTS.—Take three pounds of flour, a pound of sugar,
+three and a half pounds of treacle, half an ounce of carraway seeds,
+half an ounce of allspice, two ounces of butter, half an ounce of candied
+lemon-peel, three ounces of ground ginger, half an ounce of coriander,
+the yolks of two eggs, and a wine-glassful of brandy. Work the butter to
+a cream, then the eggs, spice, and brandy, then flour, sugar, and then
+_hot_ treacle; if not stiff enough, a little more flour must be added in
+rolling out, but the less the better.
+
+MINCEMEAT.—Take four cups of suet, two of currants, four of stoned
+raisins, half a cup of preserved ginger, half a cup of dried citron,
+a cup of pounded sugar-candy, a grated nutmeg, a dessert-spoonful of
+pounded mace, another of pounded cloves, six wine-glassfuls of brandy,
+and three of noyeau. Mix well.
+
+ANOTHER.—See p. 252.
+
+MINCEMEAT, À LA SOYER.—Take four pounds and a half of kidney beef suet,
+which skin and chop very finely; have also a quarter of a pound of
+candied lemon and orange-peel, the same of citron, a pound and a half
+of lean cooked beef, and three pounds and a half of apples, the whole
+separately chopped very fine, and put into a large pan with four pounds
+and a half of currants well washed and picked, two ounces of mixed spice,
+and two pounds of sugar. Mix the whole well together with the juice of
+eight lemons and a pint of brandy, place it in jars, and tie down until
+ready for use; a pound and a half of Malaga raisins, well stoned and
+chopped, may likewise be added to the above. It is ready for use in a few
+days.
+
+PLUM PUDDING, MODERATE.—Take a pound and a half of raisins stoned, a
+pound of currants, well washed and picked; the same quantity of flour and
+suet; a quarter of a pound of fine white bread, rubbed well; two pounds
+of orange and lemon-peel, a quarter of a pound of citron-peel cut into
+square pieces; brown sugar, four ounces; one nutmeg, grated fine; half an
+ounce of mixed spice; a wine-glassful of brandy, four table-spoonfuls of
+white wine, two eggs well beaten, and a little salt. Mix as usual, and
+boil for eight hours.
+
+
+
+
+COOKERY FOR CHILDREN.
+
+
+Some preparations of food proper for the young have already been given
+in these pages; nevertheless, we are sure a chapter on this important
+subject, so generally neglected in cookery books, will be welcomed by the
+judicious.
+
+It is of great consequence to fix the times of taking food, as well as to
+regulate the quantity given to a child. The mother should, personally,
+attend to these arrangements; it is her province.
+
+There is great danger that an infant, under three years of age, will be
+over-fed, if it be left to the discretion of the nurse. These persons,
+generally, to stop the screaming of a child, whether it proceed from pain
+or crossness, or repletion (as it often does)—they give it something to
+eat—often that which is very injurious, to tempt the appetite; if it will
+only eat and stop crying, they do not care for the future inconvenience
+which this habit of indulgence may bring on the child and its mother.
+
+Arrange, as early as possible, the regular times of giving food to your
+children, according to their age and constitution. Young infants require
+food every two hours when awake; after three months old, they may go
+three hours—then cautiously lengthen the time, as the child can bear
+it. But remember that all temperaments are not alike. Some of the same
+age may require more food than others. One rule, however, will apply to
+all—never give a child food to amuse and keep it quiet when it is not
+hungry, or to reward it for being good. You may as rationally hope to
+extinguish a fire by pouring on oil, as to cure a peevish temper, or
+curb a violent one, by pampering the appetite for luxuries in diet; and
+all the traits of goodness you thus seek to foster, will, in the end,
+prove as deceptive as the mirage of green fields and cool lakes to the
+traveller in the hot sands of the desert.
+
+“My children have very peculiar constitutions,” said an anxious
+mother—“they are so subject to fevers! If they take the least cold, or
+even have a fall, they are sure to be attacked by fever.” The family
+lived high, and those young children had a seat at the table, and were
+helped to the best and richest of everything. And their luncheon was cake
+and confectionery.
+
+It was suggested to the mother that if she would adopt a different diet
+for those children, give them bread and milk morning and evening, and a
+plain dinner of bread, meat, and vegetables, their liability to fevers
+would be much lessened.
+
+“My children do not love milk, and won’t touch plain food”—was the
+answer, with a sort of triumphant smile, as though this cramming of her
+children with good things till the blood of the poor little creatures
+was almost in a state of inflammation, was a high credit to her good
+housekeeping.
+
+But do not err on the other hand; and for fear your child should be
+over-fed, allow it insufficient nourishment. There is not in our country
+much reason to fear that such will be the case; the danger is, usually,
+on the side of excess; still we must not forget that the effect of
+a system of slow starvation is, if not so suddenly fatal as that of
+repletion, more terrible, because it reduces the intellectual as well as
+the physical nature of man, till he is hardly equal to the brutes.
+
+In many parts of civilized and Christian Europe, the mass of the people
+suffer from being over-worked and under-fed; few may die of absolute
+starvation, but their term of life is much shortened, and their moral and
+intellectual powers dwarfed or prostrated.
+
+“Under an impoverished diet,” says Dr. Combe, “the moral and intellectual
+capacity is deteriorated as certainly as the bodily”—and he adverts to
+the workhouse and charitable institution system of weak soups and low
+vegetable diet, and to the known facts that children brought up on such
+fare are usually feeble, puny, and diseased in body, and are at best but
+moderate in capacity.
+
+The rational course seems to be, to feed infants till about three years
+old, chiefly with milk and mild farinaceous vegetable preparations; a
+large portion of good bread, light, well baked, and _cold_, should be
+given them; after that period, to proportion their solid food to the
+amount of exercise they are able to take. Children who play abroad in the
+open air, will require more hearty nourishment, more meat, than those
+who are kept confined in the house or schoolroom. From the age of ten
+or twelve, to sixteen or eighteen, when the growth is most rapid and
+the exercises (of boys especially) most violent, a sufficiency of plain
+nourishing food should be given; there is little danger of their taking
+too much, if it be of the right kind and properly cooked. But do not
+allow them to eat hot bread, or use any kind of stimulating drinks.
+
+FOOD FOR A YOUNG INFANT.—Take of fresh cow’s milk, one table-spoonful,
+and mix with two table-spoonfuls of hot water; sweeten with loaf sugar
+as much as may be agreeable. This quantity is sufficient for once
+feeding a new-born infant; and the same quantity may be given every two
+or three hours—not oftener—till the mother’s breast affords the natural
+nourishment.
+
+THICKENED MILK FOR INFANTS WHEN SIX MONTHS OLD.—Take one pint of milk,
+one pint of water; boil it, and add one table-spoonful of flour. Dissolve
+the flour first in half a tea-cupful of water; it must be strained in
+gradually, and boiled hard twenty minutes. As the child grows older,
+one-third water. If properly made, it is the most nutritious, at the
+same time the most delicate food that can be given to young children.
+
+BROTH.—Made of lamb or chicken, with stale bread toasted, and broken in,
+is safe and healthy for the dinners of children, when first weaned.
+
+MILK.—Fresh from the cow, with a _very_ little loaf sugar, is good and
+safe food for young children. From three years old to seven, pure milk,
+into which is crumbled stale bread, is the best breakfast and supper for
+a child.
+
+FOR A CHILD’S LUNCHEON.—Good sweet butter, with stale bread, is one of
+the most nutritious, at the same time the most wholesome articles of food
+that can be given children after they are weaned.
+
+MILK PORRIDGE.—Stir four table-spoonfuls of oatmeal smoothly, into a
+quart of milk, then stir it quickly into a quart of boiling water, and
+boil up a few minutes till it is thickened; sweeten with sugar.
+
+Oatmeal, where it is found to agree with the stomach, is much better for
+children, being a good opener as well as cleanser; fine flour in every
+shape is the reverse. Where biscuit powder is in use, let it be made at
+home; this, at all events, will prevent them getting the sweepings of the
+baker’s counters, boxes, and baskets. All the left bread in the nursery,
+hard ends of stale loaves, &c., ought to be dried in the oven or screen,
+and reduced to powder in the mortar.
+
+MEATS FOR CHILDREN.—Mutton, lamb, and poultry, are the best. Birds and
+the white meat of fowls, are the most delicate food of this kind that can
+be given. These meats should be slowly cooked, and no gravy, if made rich
+with butter, should be eaten by a young child. Never give children hard,
+tough, half-cooked meats, of any kind.
+
+VEGETABLES FOR CHILDREN, EGGS, ETC.—Their rice ought to be cooked in no
+more water than is necessary to swell it; their apples roasted, or stewed
+with no more water than is necessary to steam them; their vegetables so
+well cooked as to make them require little butter, and less digestion;
+their eggs boiled slow and soft. The boiling of their milk ought to be
+directed by the state of their bowels; if flatulent or bilious, a very
+little curry powder may be given in their vegetables with good effect;
+such as turmeric and the warm seeds (not hot peppers) are particularly
+useful in such cases.
+
+POTATOES AND PEAS.—Potatoes, particularly some kinds, are not easily
+digested by children; but this is easily remedied by mashing them very
+fine, and seasoning them with sugar and a little milk. When peas are
+dressed for children, let them be seasoned with mint and sugar, which
+will take off the flatulency. If they are old, let them be pulped, as the
+skins are perfectly indigestible by children’s or weak stomachs. Never
+give them vegetables less stewed than would pulp through a cullender.
+
+PUDDINGS AND PANCAKES FOR CHILDREN.—Sugar and egg, browned before the
+fire, or dropped as fritters into a hot frying-pan, without fat, will
+make them a nourishing meal.
+
+RICE PUDDING WITH FRUIT.—In a pint of new milk put two large spoonfuls
+of rice well washed; then add two apples, pared and quartered, or a few
+currants or raisins. Simmer slowly till the rice is very soft, then add
+one egg, beaten, to bind it. Serve with cream and sugar.
+
+TO PREPARE FRUIT FOR CHILDREN.—A far more wholesome way than in pies or
+puddings, is to put apples sliced, or plums, currants, gooseberries, &c.,
+into a stone jar; and sprinkle among them as much sugar as necessary. Set
+the jar in an oven or on a hearth, with a tea-cupful of water to prevent
+the fruit from burning; or put the jar into a saucepan of water till its
+contents be perfectly done. Slices of bread or some rice may be put into
+the jar, to eat with the fruit.
+
+RICE AND APPLES.—Core as many nice apples as will fill the dish; boil
+them in light syrup; prepare a quarter of a pound of rice in milk, with
+sugar, and salt; put some of the rice in the dish, and put in the apples,
+and fill up the intervals with rice, and bake it in the oven till it is a
+fine colour.
+
+A NICE APPLE CAKE FOR CHILDREN.—Grate some stale bread, and slice about
+double the quantity of apples; butter a mould, and line it with sugar
+paste, and strew in some crumbs, mixed with a little sugar; then lay
+in apples, with a few bits of butter over them, and so continue till
+the dish is full; cover it with crumbs, or prepared rice; season with
+cinnamon and sugar. Bake it well.
+
+FRUITS FOR CHILDREN.—That fruits are naturally healthy in their season,
+if rightly taken, no one, who believes that the Creator is a kind and
+beneficent Being, can doubt. And yet the use of summer fruits appears
+often to cause most fatal diseases, especially in children. Why is this?
+Because we do not conform to the natural laws in using this kind of diet.
+These laws are very simple and easy to understand. Let the fruit be ripe
+when you eat it; and eat when you require _food_.
+
+Fruits that have _seeds_ are much healthier than the _stone_ fruits. But
+all fruits are better, for very young children, if baked or cooked in
+some manner, and eaten with bread. The French always eat bread with raw
+fruit.
+
+Apples and winter pears are very excellent food for children, indeed,
+for almost any person in health; but best when eaten at breakfast or
+dinner. If taken late in the evening, fruit often proves injurious. The
+old saying that apples are _gold in the morning, silver at noon, and lead
+at night_, is pretty near the truth. Both apples and pears are often good
+and nutritious when baked or stewed, for those delicate constitutions
+that cannot bear raw fruit. Much of the fruit gathered when unripe, might
+be rendered fit for food by preserving in sugar.
+
+RIPE CURRANTS are excellent food for children. Mash the fruit, sprinkle
+with sugar, and with good bread let them eat of this fruit freely.
+
+BLACKBERRY JAM.—Gather the fruit in dry weather; allow half a pound of
+good brown sugar to every pound of fruit; boil the whole together gently
+for an hour, or till the blackberries are soft, stirring and mashing them
+well. Preserve it like any other jam, and it will be found very useful in
+families, particularly for children—regulating their bowels, and enabling
+you to dispense with cathartics. It may be spread on bread, or on
+puddings, instead of butter: and even when the blackberries are bought,
+it is cheaper than butter. In the country, every family should preserve,
+at least, half a peck of blackberries.
+
+TO MAKE SENNA AND MANNA PALATABLE.—Take half an ounce, when mixed, senna
+and manna; put it in half a pint of boiling water; when the strength
+is abstracted, pour into the liquid from a quarter to half a pound of
+prunes, and two large table-spoonfuls of W. I. molasses. Stew slowly
+until the liquid is nearly absorbed. When cold, it can be eaten with
+bread and butter, without detecting the senna, and is excellent for
+costive children.
+
+
+
+
+LAYING OUT TABLES.
+
+
+I.
+
+BREAKFASTS, LUNCHEONS, AND FOLDING NAPKINS.
+
+The art of laying out a table, whether for breakfast, luncheon, dinner,
+tea, or supper, consists in arranging the various dishes, plate, glass,
+&c., methodically, and adhering to the rules we are about to make known.
+
+Much trouble, irregularity, and confusion will be avoided in a house
+when there is company, if servants are instructed to prepare the table,
+sideboard, or dinner-waggon, in a similar manner and order daily.
+
+All tables are usually laid out according to the following rules
+throughout the United Kingdom: yet there are local peculiarities which
+will necessarily present themselves, and should be adopted or rejected,
+as may appear proper to the good housewife:—
+
+BREAKFASTS.—The table should be covered with a clean white cloth: the
+cups and saucers arranged at one end, if for tea; and at both ends, if
+for tea and coffee; or the coffee-cups and saucers may be arranged at the
+right hand side of one end of the table, and the tea-cups and saucers
+on the left; the tea-pot and coffee-pot occupying the space between in
+front, and the urn that at the back. Some persons substitute cocoa or
+chocolate for coffee, in which case they are to be placed the same. The
+slop-basin and milk-jug should be placed to the left; and the cream, and
+hot milk jugs, with the sugar basin, to the right.
+
+The remainder of the table should be occupied in the centre by the
+various dishes to be partaken of; while at the sides must be ranged a
+large plate for meat, eggs, &c., and a small one for toast, rolls, &c.,
+with a small knife and fork for each person; the carving knife and fork
+being placed point to handle; the butter and bread knives to the right
+of their respective dishes, which occupy the centre part, and spoons in
+front of the hot dishes with gravy. Salt-cellars should occupy the four
+corners, and, if required, the cruets should be placed in the centre of
+the table.
+
+Dry toast should never be prepared longer than five minutes before
+serving, as it becomes tough, and the butter, soppy and greasy, if too
+long prepared. Hot rolls should be brought to table covered with a napkin.
+
+Every dish should be garnished appropriately, either with sippets,
+ornamental butter, water cresses, parsley, or some one of the garnishes
+we shall point out in a future page.
+
+The dishes usually set upon the table are selected from hot, cold, and
+cured meats; hot, cold, cured, and potted fish; game, poultry, cold or
+devilled; fruit, ripe, preserved, or candied; dressed and undressed
+vegetables; meat-pies and patties, cold; eggs; honey-comb; entrées; and
+savoury morsels—as grilled kidneys, ham-toast, devils, &c.
+
+DEJEUNERS À LA FOURCHETTE are laid the same as suppers, except that tea
+and coffee are introduced; but in sporting circles not until the solids
+are removed.
+
+When laid for a marriage or christening breakfast, a bride’s or
+christening cake should occupy the centre instead of the épergne or
+plateau.
+
+LUNCHEONS OR NOONINGS.—The luncheon is laid in two ways; one way is to
+bring in a butler’s tray with let-down sides, on which it is previously
+arranged upon a tray cloth, and letting down the sides and spreading
+the cloth upon the dining-table to distribute the things as required.
+The other is to lay the cloth as for dinner, with the pickle-stand and
+cruet, opposite each other; and, if in season, a small vase of flowers
+in the centre; if not, a water-jug and tumblers, which may be placed
+on a side-table at other times. The sides of the table are occupied by
+the requisites for each guest, viz., two plates, a large and small fork
+and knives, and dessert-spoon. A folded napkin, and the bread under, is
+placed upon the plate of each guest.
+
+Carafes, with the tumblers belonging to and placed over them, are laid
+at the four corners, with the salt-cellars in front of them, between two
+table-spoons laid bowl to handle.
+
+If French or light wines are served, they may be placed in the original
+bottles in ornamental wine vases, between the top and bottom dishes and
+the vase of flowers, with the corks drawn and partially replaced.
+
+The dishes generally served for luncheons are the remains of cold meat
+neatly trimmed and garnished; cold game, hashed or plain; hashes of
+all descriptions; curries; minced meats; cold pies, savoury, fruit, or
+plain; plainly cooked cutlets, steaks, and chops; omelets; bacon; eggs;
+devils and grilled bones; potatoes; sweetmeats; butter; cheese; salad
+and pickles. In fruit, almost anything does for lunch, whether of fish,
+flesh, fowl, pastry, vegetables, or fruit.
+
+Ale and porter are generally served, but occasionally sherry, marsala,
+port, or home-made wines, are introduced, with biscuits and ripe fruit.
+
+A good housewife should always have something in the house ready to
+convert into a neat little luncheon, in case a few friends drop in, to
+what some are pleased to call a “tiffin;” and it is astonishing how a
+really handsome-looking affair may be made out of the remains of the
+dinner served the day before, some handsome glass, a sprinkle of good
+plate, a few flowers, some good ale, or a little wine, and, above all, a
+hearty welcome.
+
+NAPKINS.—Dinner napkins should be about twenty-eight inches broad, and
+thirty inches long. They may be folded in a variety of ways, which
+impart a style to a table, without adding much to the expense, and may
+be readily accomplished with a little practice and attention to the
+following directions and diagrams.
+
+[Illustration]
+
+1.—THE MITRE.—(_Fig. 1._)
+
+Fold the napkin into three parts longways, then turn down the right hand
+corner, and turn up the left hand one, as in Fig. 2, A and B. Turn back
+the point A towards the right, so that it shall lie behind C; and B to
+the left, so as to be behind D. Double the napkin back at the line E,
+then turn up F from before and G from behind, when they will appear as in
+Fig. 3. Bend the corner H towards the right, and tuck it behind I; turn
+back the corner K towards the left, at the dotted line, and tuck it into
+a corresponding part at the back. The bread is placed under the mitre, or
+in the centre at the top.
+
+2.—THE EXQUISITE.—(_Fig. 4._)
+
+Fold the napkin into three parts longways, then fold down two-fifths of
+the length from each side, as in Fig. 5, at A; roll up the part B towards
+the back, repeat on the other side, then turn up the corner towards the
+corner A, and it will appear as D. The centre part E is now to be turned
+up at the bottom, and down at the top, and the two rolls brought under
+the centre-piece as in Fig. 4. The bread is placed under the centre band,
+K, Fig. 4.
+
+3.—THE COLLEGIAN.—(_Fig. 6._)
+
+Fold the napkin into three parts longways, then turn down the two sides
+towards you, so that they shall appear as in Fig. 7; then roll up the
+part A underneath until it looks like B, Fig. 8. Now take the corner B
+and turn it up towards C, so that the edge of the rolled part shall be
+even with the central line; repeat the same on the other side, and turn
+the whole over, when it will appear as in Fig. 6. The bread is placed
+underneath the part K.
+
+4.—THE CINDERELLA.—(_Fig. 9._)
+
+Fold the napkin into three parts longways, then turn down the two sides
+as in Fig. 7; turn the napkin over, and roll up the lower part as in
+Fig. 10, A, B. Now turn the corner B upwards towards C, so that it shall
+appear as in D; repeat on the other side, and then bring the two parts E
+together so that they shall bend at the dotted line; and the appearance
+will now be as Fig. 9. The bread is placed under the apron part, K, Fig.
+9.
+
+5.—THE FLIRT.—(_Fig. 11._)
+
+Fold the napkin into three parts longways, then fold across the breadth,
+commencing at one extremity, and continuing to fold from and to yourself
+in folds about two inches broad, until the whole is done: then place in a
+tumbler, and it will appear as in the illustration.
+
+6.—THE NEAPOLITAN.—(_Fig. 12._)
+
+Fold the napkin into three parts longways, then fold one of the upper
+parts upon itself from you; turn over the cloth with the part having four
+folds from you, and fold down the two sides so as to appear as in Fig.
+7; then roll up the part A underneath, until it appears as in the dotted
+lines in Fig. 15, at B. Now turn up the corner B towards C, so that the
+edge of the rolled part shall be even with the central line: repeat
+the same upon the opposite side, and turn the whole over, when it will
+appear as in Fig. 14; the bread being placed underneath the part K, as
+represented in the illustration.
+
+7.—THE “FAVOURITE,” OR OUR OWN.—(_Fig. 14._)
+
+Fold the napkin into three parts longways, then turn down the two sides
+as in Fig. 7, and roll up the part A on both sides, until as represented
+on the right hand side in Fig. 14; then turn it backwards (as A B) on
+both sides; now fold down the point C towards you, turn over the napkin,
+and fold the two other parts from you so that they shall appear as in
+Fig. 15. Turn the napkin over, thus folded, and raising the centre part
+with the two thumbs, draw the two ends (A and B) together, and pull out
+the parts (C and D) until they appear as in Fig. 13. The bread is to be
+placed as represented in K, Fig. 13.
+
+
+II.
+
+DINNERS.
+
+DINNERS.—The appearance a dinner-table presents does not depend so much
+upon a profuseness of viands, as upon the neatness, cleanliness and
+well-studied arrangement of the whole. Taste, if well directed, may
+produce a handsome dinner; whereas three times the amount of money may be
+expended upon another, and yet not make even a respectable appearance.
+
+We cannot too strongly urge the necessity of having things done in the
+same manner every day as when there is company. The servants become
+accustomed to waiting properly, things are always at hand, and they do
+not appear awkward when visitors drop in; then everything is regular, and
+goes on smoothly.
+
+TO LAY THE CLOTH.—The table should be well polished, and then covered
+with a green baize cloth, over which a fine white damask one should be
+spread. If the white cloth is to be kept on after dinner, it is customary
+to spread a small cloth at either end of the table where the large dishes
+are placed, to protect the long cloth from accidental spots arising from
+gravy, &c.; these slips are removed after dinner, and the cloth cleaned
+with crumb brushes. In some houses an entire upper cloth is placed upon
+the table instead of slips, and this being removed after dinner, does not
+require the tedious process of brushing the table-cloth.
+
+When the cloth has been spread, place carafes, with the tumblers
+belonging to and placed over them, between every four persons, a
+salt-cellar between every three persons, and a large and small knife,
+fork, and spoon, to each guest, with two wine-glasses, a champagne glass,
+and a tumbler, to the right of each, and the bread placed in or under
+folded napkins, between the knives, forks, and spoons; and at grand
+entertainments or public dinners, the name and rank of each guest neatly
+written on a card in front of the napkin, so as to prevent confusion
+and jealousy. The centre ornament, usually a _candelabrum_, _plateau_,
+an _épergne_, or a vase of artificial flowers, must now be set on, and
+the mats for the various dishes arranged; then the wine-coolers or
+ornamental vases placed between the centre-piece and the top and bottom
+dishes, with the wines in the original bottles, loosely corked; the
+spoons for assisting the various dishes, asparagus tongs, fish-knife and
+fork or slice, and carving knives and forks, are placed in front of the
+respective dishes to which they belong; and knife-rests opposite to those
+who have to carve; with a bill of fare, and a pile of soup-plates before
+those that have to assist the soup.
+
+_In arranging or laying out a table_, several things require particular
+attention, and especially the following:—
+
+_Plate_ should be well cleaned, and have a bright polish; few things look
+worse than a greasy-looking épergne and streaky spoons. _Glass_ should
+be well rubbed with a wash-leather, dipped in a solution of fine whiting
+and stone-blue, and then dried; afterwards it should be polished with an
+old silk handkerchief. _Plates_ and _dishes_ should be hot, otherwise
+the guests will be disgusted by seeing flakes of fat floating about in
+the gravy. _Bread_ should be cut in pieces about an inch thick, and each
+round of a loaf into six parts; or if for a dinner party, dinner rolls
+should be ordered. The bread is placed under the napkins, or on the
+_left_ of each guest; if dinner napkins are not used, some of the bread
+being placed in a bread-tray, covered with a crochet cloth, upon the
+sideboard. _Lights_, either at or after the dinner, should be subdued,
+and above the guests, if possible, so as to be shed upon the table,
+without intercepting the view. _Sauces_, either bottle, sweet, or boat;
+_vegetables_, and sliced cucumber, or glazed onions for stubble goose,
+should be placed upon the sideboard; _a plate basket_, for removing
+the soiled plates, is usually placed under the sideboard, or some
+other convenient part of the room; and _two knife-trays_, covered with
+napkins, are placed upon a butler’s tray; these are used for removing
+soiled carvers and forks, and the soiled silver. It is useful to have a
+large-sized bradawl, a corkscrew, and funnel, with strainer; the former
+to break the wire of the champagne bottles, and the latter to strain port
+wine, if required to be opened during dinner.
+
+[Illustration: _Fig. 1 & 2._]
+
+[Illustration: _Fig. 3 & 4._]
+
+TO LAY OUT THE SIDEBOARD OR TRAY.—Little requires to be done, except
+to arrange the silver, knives, cruets, and various dishes to be placed
+there. The silver should be arranged on one end of the sideboard, as in
+_figs. 1_ and _2_, the gravy-spoons being placed bowl to handle, and the
+cheese-scoop, marrow-spoon, and salad-spoons or scissors, where most
+convenient. The knives are placed, as in _fig. 3_, for the convenience
+of removal, because by this means a single knife can be abstracted
+without disturbing the others; carving knives and forks should be
+placed above the others, point to handle. The wine-glasses, tumblers,
+and finger-glasses, for dessert, are placed where most convenient, but
+usually in the centre, at the back, with ice-plates near to them, and the
+wine-glasses placed in the finger-glasses, as in _fig. 4_; but when only
+one glass is used, that is placed in the centre, mouth downwards. At very
+large or fashionable dinners, the finger-glasses are sometimes placed on
+the dinner-table with the plain and coloured wine-glasses in them, and
+the same, refilled, are placed on again at dessert. The cruets, sauces,
+&c., are placed at one end, and the vegetables, &c., in the centre front
+of the sideboard.
+
+TO PLACE THE DISHES ON THE TABLE.—Each servant should be provided, at
+large dinners, with a bill of fare, and instructed, at small ones, where
+the dishes are to be placed. No two dishes resembling each other should
+be near the same part of the table. _Soups_ or broth should always be
+placed at the head of the table; if there are two, top and bottom; if
+four, top, bottom, and two sides, opposite each other, or alternately
+with fish. _Fish_ should be placed at the head of the table; if there
+are two sorts, have fried at the bottom and boiled at the top; if four,
+arrange the same as the soup. We may observe, that a white and a brown,
+or a mild and high-seasoned soup, should occupy either side of the
+centre-piece, and that it looks handsomer to have fried and boiled fish
+opposite each other, but they should never be placed upon the same dish.
+Fish is generally served upon a napkin, the corners of which are either
+turned in or thrown over the fish, or upon a piece of simple netting,
+which is turned in all round; but we recommend our readers to use the
+elegant serviette, as being more stylish.
+
+_The first course_ generally consists of soups and fish, which are
+removed by the roasts, stews, &c., of the second course.
+
+_The second course_, when there are three, consists of roasts and stews
+for the top and bottom; turkey or fowls, ham garnished, tongue, or
+fricandeau, for the sides; with small made-dishes for corners, served in
+covered dishes, as curries, ragouts, fricassees, stews, palates, &c.
+
+When there are two roasts, one should be white, and the other brown.
+Removes are generally placed upon large dishes, for, as they supply the
+place of the fish and soups, they constitute the principal part of the
+dinner. What are termed _flancs_, are not so large as the removes, nor
+so small as the _entrées_, or made-dishes, and are generally served in
+a differently formed dish. They are seldom used except when there are
+eighteen or twenty persons.
+
+_Entrées_, or made-dishes, require great care in placing them upon the
+table, otherwise the gravy slops over and soils the dish; they are,
+therefore, usually served with a wall of mashed potatoes, rice, or other
+vegetables, to keep them in their proper place. They should also be
+served as hot as possible.
+
+When there is but one principal dish, it should be placed at the head of
+the table. If three dishes, the principal to the head, and the others
+opposite each other, near the bottom; if four, the largest to the head,
+the next size to the foot, and the other two at the sides; if five, place
+the same as for four, with the smallest in the centre; if six, place the
+same as for four, with two small dishes on each side; if seven, put three
+dishes down the centre of the table, and two on each side; if eight,
+four dishes down the middle, and two on each side, at equal distances;
+if nine, place them in three equal lines, but with the proper dishes at
+the top and bottom of the table; if ten, put four down the centre, one at
+each corner, and one on each side, opposite the vacancy between the two
+central dishes; or four down the middle, and three on each side, opposite
+the vacancies of the centre dishes; if twelve, place them in three rows
+of four each, or six down the middle, and three at equal distances
+on each side. If more than twelve, they must be arranged on the same
+principles, but varying according to number.
+
+Oval or circular dining-tables require to have the dishes arranged in a
+shape corresponding to the table.
+
+_The third course_ consists of game, confectionery, delicate vegetables
+dressed in the French style, puddings, creams, jellies, &c.
+
+_When there are only two courses_, the first generally consists of
+soups and fish, removed by boiled poultry, ham, tongue, stews, roasts,
+ragouts, curries, or made-dishes generally, with vegetables. The second
+consists of roasted poultry or game at the top and bottom, with dressed
+vegetables, maccaroni, jellies, creams, preserved fruit, pastry and
+general confectionery, salads, &c. It is generally contrived to give
+as great a variety as possible in these dinners: thus—a jelly, a cream,
+a compôte, an ornamental cake, a dish of preserved fruit, fritters, a
+blancmange, a pudding, &c.
+
+After the third course has been removed, cheese, ornamented butter,
+salad, radishes, celery in a glass bowl or on a dish, sliced cucumber
+(and at small parties, marrow-bones) are usually served. A marrow-spoon,
+cheese-scoop, and butter-knife, being required upon the table, are to be
+placed near to the dishes; a knife and fork near the celery, and a pair
+of salad-scissors or a fork and spoon in the bowl with the salad.
+
+The cheese may be served in a glass bowl, and handed round from right to
+left; or if a Stilton, surrounded with the elegant serviette, and placed
+upon the cheese-cloth. The bread may be served as usual, or the cheese
+snaps, piled up on a crochet cloth, in a plated bread-basket placed in
+the centre.
+
+WAITING AT TABLE.—Much confusion is avoided by having an attendant
+upon each side of the table; or, if the party is large, more than one,
+according to the number. The usual number required for parties is
+given below; and if the income admit of it, the scale may be increased
+according to the second column, which will materially add to the comfort
+of the guests.
+
+    _Guests._    _Servants._
+        6          1    2
+       12          2    3
+       15          3    4
+       20          4    6
+       30          6    8
+       40          9   12
+       50         12   20, &c.
+
+Every attendant should be neatly attired, have a white neckcloth and
+white gloves on, should know where all the articles required are, where
+the dishes are to be placed, and, in fact, be acquainted with the whole
+routine of the party; and, therefore, it is better to provide each one
+with a bill of fare.
+
+When every guest is seated, a servant appointed for that purpose should
+stand by the side of each dish, with the right hand upon the cover; and
+as soon as grace is said, the cover is to be removed and placed in some
+convenient part of the room. The plates for soup should then be taken
+singly from the pile opposite the person assisting it, and carried to
+those guests that desire that particular soup, observing that ladies are
+to be assisted before gentlemen, and that these should commence from the
+head of the table, continuing to assist each until both sides are helped.
+
+Soon after the soup has been served, the servants may pass down each
+side of the table, and ask each guest what they will take, assisting
+them to the dish desired as soon as it can be procured. When champagne
+is given, it is handed round upon a waiter or salver at small parties,
+commencing at the right hand side of the table from the top and
+bottom simultaneously, without any distinction as regards ladies or
+gentlemen. In large parties—and we prefer the arrangement ourselves
+even in small ones—the bottle being enveloped as far as the neck with a
+clean dinner-napkin, the wine is assisted in the same order as before;
+but instead of being handed round on a salver, the servants pour the
+wine into the glass, at the right hand side of each guest. By these
+means, there is less danger of the glasses being broken by any awkward
+collision. The champagne is generally iced in summer, and cool in winter,
+and is assisted as soon as the soup is finished, or just after the guests
+have been helped to the second course or removes.
+
+Liqueurs are handed round when sweets are on the table. Sauces are handed
+round in the sauce-boat, and, when served, placed on the sideboard or
+dinner-waggon; if only a family party, they are returned to the table.
+Sweet sauces are handed round in glass dishes, and bottle sauces in a
+stand or basket made for that purpose.
+
+_In removing the dinner-things_, one servant goes round the table with a
+butler’s tray, and the other removes and places the things upon it. The
+cloth is then brushed with a crumb-brush; or the two sides are turned in,
+and then the cloth dexterously jerked off the table, the lights replaced,
+and the dessert set on.
+
+When knives, forks, and spoons, are removed from dishes or plates, they
+should be placed in proper trays covered with napkins; one being used for
+the silver, the other for the steel articles.
+
+When plates or dishes are removed from the table, great care is to be
+observed with respect to holding them horizontally, otherwise the gravy,
+syrup, or liquid, may injure the dresses of the guests. We remember
+well to have seen a clumsy servant let some soup fall over the whole of
+the back of an officer’s new red coat, which was, of course, completely
+spoiled!
+
+In some circles, the fashion prevails of placing finger-glasses on table
+immediately preceding dessert; but in others, especially of the highest
+fashion, cut-glass bowls, partially filled with rose or orange-flower
+water, iced in summer and lukewarm in winter, are handed down each side
+of the table, upon salvers: into these each guest dips the corner of the
+dinner-napkin, and just touches the lips and the tips of the fingers, to
+afford a refreshing feeling.
+
+
+III.
+
+DESSERTS, TEAS, AND SUPPERS.
+
+THE DESSERT.—The dessert may consist of merely two dishes of fruit for
+the top and bottom; dried fruits, biscuits, filberts, &c., for the sides
+and corners; and a cake for the centre.
+
+When the party is large, and ices are served, the ice-plates are placed
+round the table, the ice-pails at both ends of the table, and dishes with
+wafer-biscuits at the sides. Some persons have the ices served in glass
+dishes, which, together with the wafer-biscuits, are handed round before
+the usual dessert.
+
+When there is preserved ginger, it follows the ices, as it serves to
+stimulate the palate, so that the delicious coolness of the wines may be
+better appreciated.
+
+The side and corner dishes usually put on for dessert, consist
+of:—Compôtes in glass dishes; frosted fruit served on lace-paper,
+in small glass dishes; preserved and dried fruits, in glass dishes;
+biscuits, plain and fancy; fresh fruit, served in dishes surrounded with
+leaves or with moss; olives, wafer-biscuits, brandy-scrolls, &c.
+
+The centre dishes may consist either of a savoy or an ornamental cake, on
+an elevated stand—a group of waxen fruit, surrounded with moss—a melon, a
+pine-apple, grapes, or a vase of flowers.
+
+[Illustration: _Fig. 5._]
+
+Each plate should contain a knife, fork, and spoon, with two
+wine-glasses, arranged upon a d’oyley, as in _Fig. 5_. These are to be
+placed before each guest; and a finger-glass, with cold water in summer,
+and lukewarm water in winter, on the right of each plate; and grape
+scissors, and melon knife and fork, before their respective dishes. Glass
+bowls containing sifted sugar, with pierced ladles, or others filled with
+cream, are to be placed near to the centre dish, if they are required.
+A cut-glass jug, with a tumbler on either side, should be placed in a
+convenient part of the centre of the table.
+
+The wine, either cooled or not, should be placed at both ends of the
+table, or at the bottom, if only a small party, the decanters being
+placed in casters, though this fashion is now much abolished.
+
+Zests are put down after the dessert is removed, and consist chiefly of
+anchovy toasts, devilled poultry and game, and biscuits, gravy, toast,
+grills, &c.
+
+Coffee is the last thing served, and is generally handed round upon a
+salver; after this, the gentlemen withdraw to the drawing-room.
+
+TEA.—If after a dinner party, the tea is generally handed round by two
+servants, the one having tea and coffee, with hot milk, cream, and sugar,
+upon one tray; the other having thinly-cut and rolled bread and butter,
+biscuits, and cake, upon another tray.
+
+If served at an evening party or dance, a servant assists the guests,
+as they arrive, to tea or coffee, which is ranged upon a side-table in
+a small room. The tea and coffee occupy the two ends of the table, on
+either side of the urn, which is placed in the centre and back. In front
+of the urn are ranged the sugar-candy for coffee, sugar, hot milk, cream,
+bread and butter, cake, and biscuits. When the guests have been assisted,
+they are ushered into the presence of the host and hostess.
+
+Tea, when only for a small party, may be brought in upon a tray, the tea
+and coffee pots occupying the centre of the tray; the cups and saucers
+the front; and the hot milk, cream, slop-basin, and sugar, the ends. The
+urn is placed at the back of the tray; and the bread and butter, cut or
+not, with cake, biscuits, muffins, crumpets, or toast, at the sides.
+
+SUPPERS.—The great secret of laying out a supper consists in arranging
+the china, glass, silver, linen, lights, confectionery, substantials,
+trifles, flowers, and other articles, with a due regard to form, colour,
+size, and material.
+
+A supper table should neither be too much crowded, nor too scanty,
+nor scattered and broken up with small dishes. Two dishes of the same
+description should not be placed near to each other: dishes should not be
+heaped up as if for a ploughman’s repast, but contain sufficient to make
+them look well, without being over or under-done as regards quantity.
+
+Hot suppers are now seldom served; for people dine later than they did
+formerly; and besides being more expensive than cold ones, they also give
+more trouble.
+
+The centre of the table is generally occupied by an épergne, vase of
+flowers, globe of fish upon an elevated stand, a plateau, or small
+fountain; around which are arranged:—Dried, preserved, frosted, or
+candied fruits; custards, jellies, and trifles, in glasses; and small
+biscuits. The top and bottom of the table are furnished with game,
+fowls, or meat; the sides have dishes of ham sliced; tongue, collared,
+potted, hung, and grated; brawn, mock or real; savoury pies; lobsters;
+oysters; dressed crab or cray-fish; prawn pyramids; sandwiches of ham,
+beef, tongue, anchovy, or other savoury morsels; tarts, tartlets; cake,
+biscuits; whipped and other creams; jellies, blancmange; caramel baskets;
+patties, &c.
+
+
+
+
+TRUSSING AND CARVING.
+
+
+POULTRY AND GAME.
+
+OBSERVATIONS ON TRUSSING.—Although in London the various articles are
+trussed by the poulterer from whom they are purchased, yet it happens
+that presents from the country are sometimes spoiled for want of a
+knowledge of the following rules, both on the part of the mistress and
+cook.
+
+All poultry should be well picked, every plug, or stub, removed, and the
+bird carefully and nicely singed with white paper. In drawing poultry
+or game, care should be taken not to break the gall-bladder—as it would
+spoil the flavour of the bird by imparting a bitter taste to it, that
+no washing or any process could remove—nor the gut joining the gizzard,
+otherwise the inside would be gritty.
+
+OBSERVATIONS ON CARVING.—The carving knife for poultry and game is
+smaller and lighter than that for meat; the point is more peaked, and the
+handle longer.
+
+In cutting up wild-fowl, duck, goose, or turkey, more prime pieces may be
+obtained by carving slices from pinion to pinion without making wings,
+which is a material advantage in distributing the bird when the party is
+large.
+
+
+A GOOSE.
+
+TRUSSING.—Pick and stub it clean, cut the feet off at the joint, and
+the pinion off at the first joint. Then cut off the neck close to the
+back, leaving the skin of the neck long enough to turn over the back.
+Pull out the throat, and tie a knot at the end. Loosen the liver and
+other matters at the breast end with the middle finger, and cut it open
+between the vent and the rump. Draw out all the entrails except the soul,
+wipe the body clean out with a cloth, beat the breast-bone flat with a
+rolling-pin, put a skewer into the wing, and draw the legs up close; put
+the skewer through the middle of the leg, and through the body, and the
+same on the other side. Put another skewer in the small of the leg, tuck
+it close down to the sidesman, run it through, and do the same on the
+other side. Cut off the end of the vent, and make a hole large enough for
+the passage of the rump, as by that means it will keep in the seasoning
+much better.
+
+[Illustration]
+
+CARVING.—Turn the neck towards you, and cut two or three long slices on
+each side of the breast, in the lines 1–2, quite to the bone. Then remove
+the leg by turning the goose on one side, putting the fork through the
+small end of the leg-bone, and pressing it close to the body, which,
+when the knife has entered at 4, raises the joint; the knife is then to
+be passed under the leg, in the direction 4–5. If the leg hangs to the
+carcass at the joint 5, turn it back with the fork, and it will readily
+separate if young, but will require some strength if old. Take the wing
+off by putting the fork into the small end of the pinion, and press it
+close to the body; divide the joint at 3 with the knife, carrying it
+along as far as 4. When the leg and wing on one side are taken off,
+remove those on the other side.
+
+To get at the stuffing, the apron must be removed by cutting in the line,
+6, 5, 7, and then take off the merry-thought in the line, 8, 9. The
+neck-bones are next to be separated as in a fowl, and all other parts
+divided the same.
+
+The best parts are the breast slices; the fleshy part of the wing,
+which may be divided from the pinion; the thigh-bone, which may be
+easily divided in the joint from the leg-bone; the pinion; and next,
+the side-bones. The rump is a nice piece to those who like it; and the
+carcass is preferred by some to other parts.
+
+When assisting the stuffing, extract it with a spoon from the body
+through the aperture caused by removing the apron; mix it with the gravy,
+which should first be poured from the boat into the body of the goose,
+before any one is helped.
+
+
+GREEN GOOSE
+
+Is trussed and carved in the same way, but the most delicate parts are
+the breast, and the gristle at the lower part of it.
+
+
+TURKEY.
+
+TRUSSING.—When the bird is picked carefully, break the leg-bone close
+to the foot, hang on a hook, and draw out the strings from the thigh;
+cut the neck close off to the back, taking care to leave the crop-skin
+long enough to turn over the back. Remove the crop, and loosen the liver
+and gut at the throat end with the middle finger. Cut off the vent,
+remove the gut, pull out the gizzard with a crooked wire, and the liver
+will soon follow; but be careful not to break the gall. Wipe the inside
+perfectly clean with a wet cloth, then cut the breast-bone through on
+each side close to the back, and draw the legs close to the crop, then
+put a cloth on the breast, beat the thigh-bone down with a rolling-pin
+till it lies flat.
+
+If the turkey is to be trussed for _boiling_, cut the first joint of the
+legs off; pass the middle finger into the inside, raise the skin of the
+legs, and put them under the apron of the bird. Put a skewer into the
+joint of the wing and the middle joint of the leg, and run it through the
+body and the other leg and wing. The liver and gizzard must be put in the
+pinions, care being taken to open and previously remove the contents of
+the latter; the gall-bladder must also be detached from the liver. Then
+turn the small end of the pinion on the back, and tie a packthread over
+the ends of the legs, to keep them in their places.
+
+If the turkey is to be _roasted_, leave the legs on, put a skewer in the
+joint of the wing, tuck the legs close up, and put the skewer through the
+middle of the legs and body; on the other side put another skewer in at
+the small part of the leg. Put it close on the outside of the sidesman,
+and push the skewer through, and the same on the other side. Put the
+liver and gizzard between the pinions, and turn the point of the pinion
+on the back. Then put, close above the pinions, another skewer through
+the body of the bird.
+
+[Illustration]
+
+CARVING.—The finest parts of a turkey are the breast, neck-bones, and
+wings; the latter will bear some delicate slices being removed. After
+the four quarters are severed, the thighs must be divided from the
+drum-sticks, which, being tough, should be reserved till the last. It
+is customary not to cut up more than the breast, but if any more is
+required, to take off one of the wings; a thin slice of the forcemeat,
+which is under the breast, should be given to each person, cutting in the
+direction from the rump to the neck. A turkey is generally carved the
+same as a pheasant; it has no merry-thought.
+
+
+TURKEY-POULTS.
+
+TRUSSING.—Separate the neck from the head and body, but not the
+neck-skin. Draw the same as a turkey. Put a skewer through the joint of
+the pinion, tuck the legs close up, run the skewer through the middle of
+the leg, through the body, and so on the other side. Cut off the under
+part of the bill, twist the skin of the neck round and round, and skewer
+the head with the bill end forward; another skewer must then be put into
+the sidesman, and the legs placed between the sidesman and apron on each
+side. Pass the skewer through all, and cut off the toe-nails. Some lard
+them on the breast. It is optional whether the liver and gizzard be used
+or not.
+
+CARVING.—They are to be carved the same as a turkey.
+
+
+FOWLS.
+
+TRUSSING.—Fowls must be picked very clean, and the neck cut off close
+to the back. Take out the crop, and, with the middle finger, loosen the
+liver and other parts. Cut off the vent, draw it clean, and beat the
+breast-bone flat with a rolling-pin.
+
+If the fowl is to be _boiled_, cut off the nails of the feet, and tuck
+them down close to the legs. Put your finger into the inside, and raise
+the skin of the legs; then cut a hole in the top of the skin, and put the
+legs under. Put a skewer in the first joint of the pinion, and bring the
+middle of the leg close to it; put the skewer through the middle of the
+leg, and through the body, and then do the same on the other side. Open
+the gizzard, remove the contents, and wash well; remove the gall-bladder
+from the liver. Put the gizzard and the liver in the pinions, turn the
+points on the back, and tie a string over the tops of the legs, to keep
+them in their proper places.
+
+[Illustration: _Boiled Fowl._]
+
+If the fowl is to be _roasted_, put a skewer in the first joint of the
+pinion, and bring the middle of the leg close to it. Put the skewer
+through the middle of the leg, and through the body, and do the same on
+the other side. Put another skewer in the small of the leg, and through
+the sidesman; do the same on the other side, and then put another through
+the skin of the feet, which should have the nails cut off.
+
+[Illustration: _Roast Fowl._]
+
+CARVING.—A fowl is cut up in the same way, whether roasted or boiled.
+We have illustrated the method of carving upon the boiled fowl. Fix the
+fork in the middle of the breast at 5, take off the wing in the direction
+1–2, dividing the joint at 1. Lift up the pinion with your fork, and draw
+the wing towards the leg, which will separate the fleshy part better
+than by the knife; and between the leg and the body at 3 to the bone as
+far as the joint; then give the knife a sudden twist, and the joint will
+yield if the bird is young; repeat this on the other side, and then take
+off the merry-thought in the line 2–5–4, by passing the knife under it
+towards the neck; now remove the neck-bones by passing the knife in at
+7 under the long broad part of the bone in the line 7–6; then lifting
+it up, and breaking off the end of the shorter part of the bone, which
+cleaves to the breast-bone. Divide the breast from the back, by cutting
+through the tender ribs on each side, from the neck quite down to the
+vent; turn up the back, press the point of the knife about half-way
+between the neck and rump, and on raising the lower end it will separate
+easily. Turn the rump from you, take off the sidesman by forcing the
+knife through the rump-bone, in the lines 5–8, and when this is done the
+whole fowl is completely carved.
+
+The prime parts of a fowl, whether roasted or boiled, are the wings,
+breast, and merry-thought; and next to these, the neck-bones and
+side-bones; the legs are rather coarse; of a boiled fowl, however, the
+legs are rather more tender than a roasted one; of the leg of a fowl the
+thigh is the better part, and therefore when given to any one should
+be separated from the drum-stick, which is done by passing the knife
+underneath, in the hollow, and turning the thigh-bone back from the
+leg-bone.
+
+
+CHICKEN.
+
+TRUSSING.—Pick and draw them in the same manner as you would fowls; but,
+as their skins are very tender, plunge them into scalding water, and
+remove when the feathers will come off readily.
+
+If they are to be _boiled_, cut off the nails, notch the sinews on each
+side of the joint, put the feet in at the vent, and then peel the rump.
+Draw the skin tight over the legs, put a skewer in the first joint of the
+pinion, and bring the middle of the legs close. Put the skewer through
+the middle of the legs, and through the body; and do the same on the
+other side. Clean the gizzard, and remove the gall from the liver; put
+them into the pinions, and turn the points on the back.
+
+If for _roasting_, cut off the feet, put a skewer in the first joint
+of the pinions, and bring the middle of the leg close. Run the skewer
+through the middle of the leg and body, and do the same on the other
+side. Put another skewer into the sidesman, put the legs between the
+apron and the sidesman, and run the skewer through. Having cleaned the
+liver and gizzard, put them under the pinions, turn the points on the
+back, and pull the breast-skin over the neck.
+
+CARVING.—They are to be cut up the same as a fowl.
+
+
+PHEASANT.
+
+TRUSSING.—Pick them clean, cut a slit at the back of the neck, take out
+the crop, loosen the liver, and gut the breast with the fore-finger; then
+cut off the vent, and draw them. Cut off the pinion at the first joint,
+and wipe out the inside with the pinion. Beat the breast-bone flat with
+a rolling-pin, put a skewer in the pinion, and bring the middle of the
+legs close. Then run the skewer through the legs, body, and the other
+pinion, twist the head, and put it on the end of the skewer, with the
+bill fronting the breast. Put another skewer into the sidesman, and put
+the legs close on each side of the apron, and then run the skewer through
+all. If you wish the cock-pheasant to look well, leave the beautiful
+feathers on the head, and cover with paper to protect them from the fire.
+Save the long feathers from the tail; and when cooked, stick them into
+the rump before sending to table.
+
+If the pheasants are for _boiling_, put the legs in the same manner as in
+trussing a fowl.
+
+[Illustration]
+
+CARVING.—Fix the fork in the centre of the breast, just below the cross
+line 6–7, you will then be enabled to hold the bird firmly. Slice down
+the breast in the lines 1–2, and then proceed to take off the leg on one
+side, in the direction 4–5, and the wing on the same side, in the line
+3–4. Turn the bird over, remove the leg and wing of the other side, and
+separate the slices previously divided on the breast. In removing the
+wing, be careful to cut it in the notch 1, for if cut too near the neck,
+as at 1–6, the neck-bone will interfere, from which, of course, the wing
+must be separated. The merry-thought is now to be removed in the line
+6–7, by passing the knife under it toward the neck. The remaining parts
+are to be cut up in the same manner as a roast fowl.
+
+The best parts are the breast, the wings, and merry-thought. Some give
+preference to the brains, but the leg is the highest flavoured.
+
+
+PARTRIDGE.
+
+TRUSSING.—Partridges, and all kinds of moor-game, are to be trussed in
+the same manner as pheasants.
+
+[Illustration]
+
+CARVING.—This bird is cut up in the same manner as a fowl, only, on
+account of the smallness, the merry-thought is seldom divided from
+the breast. The wings must be taken off in the lines 1–2, and the
+merry-thought, if wished, in the lines 3–4. The prime parts are the
+wings, breast, and merry-thought. The wing is considered best, and the
+tip of it is esteemed the most delicate piece of the whole.
+
+
+DUCK.
+
+TRUSSING.—Ducks are trussed in the same manner as geese, except that the
+feet must be left on, and turned close to the legs.
+
+[Illustration: _Back of a Duck, trussed._]
+
+CARVING.—Remove the legs and wings as directed before for a goose, and
+cut some slices from each side of the breast. The seasoning will be
+found under the apron, as in the other bird. If it is necessary, the
+merry-thought, &c., can be detached in the same manner as when carving a
+fowl.
+
+
+WILD-FOWL.
+
+TRUSSING.—Pick clean, cut off the neck close to the back, and, with the
+middle finger, loosen the liver and other parts. Cut off the pinions at
+the first joint; then cut a slit between the vent and the rump, and draw
+them clean. Clean them properly with the long feathers on the wing, cut
+off the nails, and turn the feet close to the legs. Put a skewer in the
+pinion, pull the legs close to the breast, and run the skewer through the
+legs, body, and the other pinion. Cut off the end of the vent, and put
+the rump through it.
+
+All kinds of wild-fowl are to be trussed thus.
+
+CARVING.—Every kind of wild-fowl must be carved the same as a duck.
+
+
+PIGEON.
+
+TRUSSING.—Pick clean, take off the neck close to the back; then remove
+the crop, cut off the vent, and draw out the entrails and gizzard, but
+leave the liver, as a pigeon has no gall-bladder.
+
+If for _roasting_, cut off the toes, cut a slit in one of the legs,
+and put the other through it. Draw the leg tight to the pinion, put a
+skewer through the pinion, legs, and body, and with the handle of the
+knife break the breast flat. Clean the gizzard, put it under one of the
+pinions, and turn the points on the back.
+
+If for _boiling_ or _stewing_, cut the feet off at the joints, turn the
+legs, and stick them in the sides, close to the pinions. If for a _pie_,
+they must be done in the same manner.
+
+[Illustration]
+
+CARVING.—There are three methods of carving them:—1st, as a chicken; 2nd,
+by dividing them down the middle; and 3rd, dividing them across, which is
+done by fixing the fork at 1, and entering the knife just before it, then
+cutting in the lines 1–2 and 1–3. The lower part is considered the better
+half.
+
+
+WOODCOCK, PLOVER, AND SNIPE.
+
+TRUSSING.—If these birds are not very fresh, great care must be taken in
+picking them, as they are very tender to pick at any time; for even the
+heat of the hand will sometimes take off the skin, which will destroy
+the beauty of the bird. When picked clean, cut the pinions in the first
+joint, and with the handle of a knife beat the breast-bone flat. Turn the
+legs close to the thighs, and tie them together at the joints. Put the
+thighs close to the pinions, put a skewer into the pinions, and run it
+through the thighs, body, and other pinion. Skin the head, turn it, take
+out the eyes, and put the head on the point of the skewer, with the bill
+close to the breast. _These birds must never be drawn._
+
+[Illustration]
+
+CARVING.—Woodcocks and plovers are carved the same as a fowl, if large;
+but cut in quarters if small. Snipes are cut in halves. The head is
+generally opened in all.
+
+
+LARKS, WHEAT-EARS, AND ALL SMALL BIRDS.
+
+TRUSSING.—Pick well, cut off their heads, and the pinions of the first
+joint. Beat the breast-bone flat, and turn the feet close to the legs,
+and put one into the other. Draw out the gizzard, and run a skewer
+through the middle of the bodies. Tie the skewer fast to the spit when
+you put them down to roast.
+
+CARVING.—These birds may be divided down the middle, or given whole,
+especially when small.
+
+
+HARE.
+
+TRUSSING.—Run a skewer through the two shoulders, at 2; another through
+the head at 1, or pass it into the mouth and through the body, to keep
+the head in its place; two others should be passed through the roots of
+the ears, to keep them erect; and another through the legs at 3. The
+inside of the ears should be singed out with a hot poker before roasting,
+and the eyes extracted with a fork. Many people let a hare soak in cold
+water all night before trussing, but a few hours is quite sufficient to
+extract the blood.
+
+[Illustration]
+
+CARVING.—Insert the point of the knife inside the shoulder at 6, and
+divide all the way down to the rump, on both sides, in the line 6, 7, 8,
+which will separate the hare into three pieces. Sever the shoulders in
+the direction 5, 6, 7, and the legs in a similar manner; as the latter is
+too large for one person in a large hare, it should be divided from the
+thigh. Now behead it, cut off the ears close to the roots, and divide the
+upper from the lower jaw; then place the former on a plate, put the point
+of the knife into the forehead, and divide it through the centre down
+to the nose. Cut the back into several small pieces in the lines 9–10,
+and proceed to assist, giving some stuffing (which is found below 10),
+and, gravy to each person. This can only be done easily when the animal
+is young; if old, it must be cut up as follows:—Cut off the legs and
+shoulders first, and then cut out long narrow slices on each side of the
+back-bone in the direction 7–8; then divide the back-bone into three or
+more parts, and behead the hare as usual.
+
+The prime parts are the back and legs; the ears are considered a luxury
+by some, and so are the head, brains, and bloody part of the neck. The
+best part of the leg is the fleshy part of the thigh at 8.
+
+
+RABBITS.
+
+RABBITS, whether for roasting or boiling, are trussed and cut up the
+same as a hare, except that the back is divided into two or three parts,
+without separating it from the belly. The best parts are the shoulders
+and back; the head should not be given unless asked for.
+
+All printed directions must fail without constant practice; yet with
+practice, and due attention to the rules we have laid down, we doubt not
+that many of our readers will speedily become good carvers.
+
+
+DIRECTIONS FOR CARVING FISH.
+
+As the manner in which joints, and other provisions are carved, makes
+a material difference in the consumption and comfort of a family, it
+becomes highly important to those who study economy and good order in
+their domestic arrangements, to practise the art. We therefore recommend
+them to study the rules we purpose laying down, and which we commence
+with directions for carving fish. Our papers upon this subject will be
+accompanied by excellent illustrations. It must be remembered that, in
+carving, more depends upon skill than on strength; that the carving knife
+should be light, and of moderate size, with a keen edge; and that the
+dish should be so placed as to give the operator complete command over
+the joint.
+
+Fish is served with a fish-slice, or the new fish-knife and fork, and
+requires very little carving, care being required, however, not to break
+the flakes, which, from their size, add much to the beauty of cod and
+salmon. Serve part of the roe, milt, or liver, to each person. The heads
+of carp, part of those of cod and salmon, sounds of cod, and fins of
+turbot, are likewise considered delicacies.
+
+[Illustration: _Mackerel._]
+
+MACKEREL.—Take off the head and tail by passing the slice across in the
+direction of lines 1 and 2; they should then be divided down the back, so
+as to assist each person to a side; but if less is required, the thicker
+end should be given, as it is more esteemed. If the roe is asked for, it
+will be found between 1 and 2.
+
+Barbel, Carp, Haddock, Herring, Perch, Whiting, &c., should be assisted
+the same as Mackerel; remembering that the head of the Carp is esteemed a
+delicacy.
+
+[Illustration: _Cod’s Head and Shoulders._]
+
+COD’S HEAD AND SHOULDERS.—Pass the fish-slice or knife from 1 to 6 down
+to the bone; then help pieces from between 1–2, and 3–4, and with each
+slice give a piece of the sound, which lies under the back-bone, and
+is procured by passing the knife in the direction 4–5. There are many
+delicate parts about the head, particularly the oyster, which is the
+cheek, below the eye; and a great deal of the jelly kind, which lies
+about the jaws. The tongue and palate are considered delicacies, and are
+obtained by passing the slice or a spoon into the mouth.
+
+[Illustration: _Salmon._]
+
+SALMON.—Give part of the back and belly to each person, or as desired.
+If a whole salmon is served, remember that the choice parts are next the
+head, the thin part is the next best, and the tail the least esteemed.
+Make an incision along the back 9 to 10, and another from 1 to 2, and 3
+to 4; cut the thickest part, between 5–6, 10–2, for the lean; and 7–8 for
+the fat. When the fish is very thick, do not help too near the bone, as
+the flavour and colour are not so good.
+
+[Illustration: _Turbot._]
+
+TURBOT.—Place the fish with the under part uppermost on the dish, so that
+this may be assisted in preference. Make an incision from 1 to 2, and
+another from 3 to 4; then cut from between as 5, 6, which is the primest
+part. When the whole of this side is finished, assist the upper part,
+raising the back-bone with the fork, while you use the fish-knife for the
+flesh: this is more solid and less delicate. The fins are much esteemed.
+
+BRILL, PLAICE, and flat fish generally are assisted in the same manner as
+turbot.
+
+SOLES may be assisted the same as turbot, or cut across the middle, bone
+and all, so as to divide the fish into three or four parts; one portion
+being given to each person.
+
+EELS are usually cut into pieces about three inches long; and the
+thickest part being most esteemed, should be given first.
+
+
+NAMES OF THE VARIOUS JOINTS IN ANIMALS.
+
+[Illustration: 1.—_Beef._
+
+_Hind Quarter._
+
+   1. Sirloin.
+   2. Rump.
+   3. Aitch-Bone.
+   4. Buttock.
+   5. Mouse-Buttock.
+   6. Veiny Piece.
+   7. Thick Flank.
+   8. Thin Flank.
+   9. Leg.
+  10. Fore-ribs; 5 ribs.
+
+_Fore Quarter._
+
+  11. Middle-rib; 4 ribs.
+  12. Chuck; 3 ribs.
+  13. Shoulder, or Leg of Mutton Piece.
+  14. Brisket.
+  15. Clod.
+  16. Neck, or Sticking Piece.
+  17. Shin.
+  18. Cheek.]
+
+[Illustration: 2.—_Mutton or Lamb._
+
+   1. Leg.
+   2. Loin, best end.
+   3. Loin, chump end.
+   4. Neck, best end.
+   5. Neck, scrag end.
+   6. Shoulder.
+   7. Breast.
+   8. Head.
+
+A Chine is two Necks. A Saddle is two Loins.]
+
+[Illustration: 3.—_Pork._
+
+   1. The Spare-rib.
+   2. The Hand.
+   3. The Belly or Spring.
+   4. Fore-loin.
+   5. Hind-loin.
+   6. Leg.
+   7. Head.]
+
+[Illustration: 4.—_Veal._
+
+   1. Loin, best end.
+   2. Loin, chump end.
+   3. Fillet.
+   4. Hind-knuckle.
+   5. Fore-knuckle.
+   6. Neck, best end.
+   7. Neck, scrag end.
+   8. Blade-Bone.
+   9. Breast, best end.
+  10. Breast, Brisket end.
+  11. Head.]
+
+[Illustration: 5.—_Venison._
+
+   1. Haunch.
+   2. Neck.
+   3. Shoulder.
+   4. Breast.]
+
+
+DIRECTIONS FOR CARVING JOINTS.
+
+In assisting the more fleshy joints—such as beef, leg, or saddle of
+mutton, and fillet of veal—cut thin, smooth, and neat slices; taking care
+to pass the knife through to the bones of beef and mutton.
+
+The carver would be saved much trouble, if the joints of carcass pieces
+of mutton, lamb, and veal, were divided by the butcher previous to
+cooking. If the whole of the meat belonging to each bone should be too
+thick, a slice may be taken off from between every two bones.
+
+In assisting some boiled joints, as aitch-bone or round of beef, remove
+and lay aside a thick slice from the top, before you begin to serve.
+
+[Illustration: _Edge or Aitch-bone of Beef._]
+
+EDGE OR AITCH-BONE OF BEEF.—Cut off a slice three-quarters of an inch
+thick, from the upper part, from 1 to 2; help in long thin slices. The
+soft marrow fat lies below 3, at the back; the firm fat is to be cut in
+thin horizontal slices at 4. Before sending to table, remove the wooden
+skewers and insert _atelets_, which may be withdrawn when you cut them
+down.
+
+[Illustration: _Part of a Sirloin of Beef._]
+
+SIRLOIN OF BEEF.—There are two modes of helping this joint; either by
+carving long thin slices from 3 to 4, and assisting a portion of the
+marrowy fat, which is found underneath the ribs, to each person; or by
+cutting thicker, slices in the direction 1 to 2. When sent to table the
+joint should be laid down on the dish with the surface 2 uppermost.
+
+RIBS OF BEEF are carved similarly to the sirloin, commencing at the thin
+end of the joint, and cutting long slices, so as to assist fat and lean
+at the same time.
+
+ROUND, OR BUTTOCK OF BEEF.—Remove the upper surface in the same manner as
+for an aitch-bone of beef, carve thin horizontal slices of fat and lean,
+as evenly as possible. It requires a sharp knife and steady hand to carve
+it well.
+
+[Illustration: _Brisket of Beef._]
+
+BRISKET OF BEEF must be carved in the direction 1–2, quite down to the
+bone, after cutting off the outside, which should be about three-quarters
+of an inch thick.
+
+[Illustration: _Shoulder of Mutton._]
+
+SHOULDER OF MUTTON.—First cut down to the bone, in the direction of the
+line 1, assist thin slices of lean from each side of the incision. The
+best fat is found at 2, and should be cut in thin slices in the direction
+of that line. Several delicate slices may be cut on either side of the
+line 3, and there are some nice bits on the under-side, especially near
+the shank and the flap. Some carve this joint by cutting long slices from
+the knuckle to the broad end, which is in fact, an extension of line 3;
+it is not an economical way. When sent to the table, the knuckle should
+be bound round with writing-paper, or a knitted ornament, as for ham.
+
+[Illustration: _Leg of Mutton._]
+
+LEG OF MUTTON.—Wether mutton is esteemed most, and is known by a lump
+of fat at the edge of the broadest part, 7. The finest slices are to
+be obtained from the centre, by cutting in the direction 1–2; and some
+very good cuts may be got off the broad end from 5 to 6. Some persons
+prefer the knuckle, which, though tender, is dry; the question should
+therefore be asked. By turning over the leg, some excellent slices may be
+procured, especially when it is cold, by cutting lengthways, the same as
+carving venison. The cramp-bone is another delicacy, and is obtained by
+cutting down to the thigh-bone at 4, and passing the knife under it in a
+semicircular direction to 3. The fat lies chiefly on the ridge 5. When
+sent to table, it should have a frill of paper, or a knitted ornament
+round the knuckle; and if boiled, should lie on the dish as represented
+above, but should be turned over if roasted.
+
+HAUNCH OF MUTTON consists of the leg and part of the loin, cut so as to
+resemble a haunch of venison, and is to be carved in the same manner.
+
+SADDLE, OR CHINE OF MUTTON.—This is an excellent and elegant joint,
+and should be carved in long, thin, smooth slices from the tail to the
+end, commencing close to the back-bone—a portion of fat being assisted
+with each slice, which must be taken from the sides. It is carved on
+both sides of the back-bone. Some carvers make an incision close to the
+back-bone through its length, and cut slices cross-ways from thence. If
+sent to table with the tail on, it may be removed by cutting between the
+joint.
+
+LOIN OF MUTTON is easily carved, as the bones are divided at the joints.
+Begin at the narrow end, and take off the chops; some slices of meat may
+be obtained between the bones, when the joints are cut through.
+
+[Illustration: _Fore Quarter of Lamb._]
+
+FORE QUARTER OF LAMB.—First separate the shoulder from the breast by
+passing the knife in the direction 3, 4, and 5, then holding the shoulder
+up with the carving-fork, sprinkle some salt and cayenne pepper on both
+surfaces, and squeeze a lemon or Seville orange over them; add a small
+piece of fresh butter, and replace the shoulder for a short time; then
+remove it to another dish. The body should be divided by an incision, as
+in 1, 2, so as to separate the ribs from the gristly part, and either
+may be assisted, by cutting in the direction 6, 7. The shoulder is to be
+carved the same as mutton.
+
+LOIN OF LAMB, LEG OF LAMB, and SHOULDER OF LAMB, must be carved in the
+same manner as mutton, for which see directions.
+
+[Illustration: _Haunch of Venison._]
+
+HAUNCH OF VENISON.—First cut it across down to the bone in the line
+1–3–2, then turn the dish with the end, 4, towards you, put in the point
+of the knife at 3, and cut it down as deep as possible in the direction
+3–4, after which, continue to cut slices parallel to 3–4, on the right
+and left of the line. The best slices are on the left of the line 3–4,
+supposing 4 to be towards you; and the fattest slices are to be found
+between 4 and 2.
+
+LOIN OF VEAL should be jointed previous to being sent to table, when the
+divisions should be separated with the carving knife, and a portion of
+the kidney, and the fat which surrounds it, given with each division.
+
+[Illustration: _A Breast of Veal Roasted._]
+
+BREAST OF VEAL, ROASTED, should be divided into two parts by an incision
+in the direction 1–2; then divide the brisket, or gristly part,
+into convenient pieces, as 3–4, 5–6, and the ribs also, as 7–8. The
+sweetbread, 9, may be divided into portions, or assisted whole; it is
+more economical, however, to make a side dish of it, if you have a few
+friends.
+
+[Illustration: _A Fillet of Veal._]
+
+FILLET OF VEAL is carved similarly to round of beef, in thin smooth
+slices, off the top; some persons like the outside, therefore ask the
+question. For the stuffing, cut deep into the flap between 1–2, and help
+a portion of it to each person. The _atelets_ may be removed when you cut
+down to them.
+
+[Illustration: _Knuckle of Veal._]
+
+KNUCKLE OF VEAL is to be carved in the direction 1–9. The most delicate
+fat lies about the part 4, and if cut in the line 3–4, the two bones,
+between which the marrowy fat lies, will be divided.
+
+[Illustration: _A Roasted Pig._]
+
+ROASTED PIG.—The pig is seldom sent to table whole, but is divided by
+the cook, and served up as represented in the accompanying illustration.
+First divide the shoulder from the body on one side, and then the leg in
+the same manner; separate the ribs into convenient portions, and assist
+a little stuffing and gravy with each. If the head has not been divided,
+it must be done, and the brains taken out and mixed with the gravy and
+stuffing. The triangular piece of the neck is the most delicate part
+of the pig, the ribs the next best, and the ear is also regarded as a
+delicacy.
+
+[Illustration: _Leg of Pork._]
+
+LEG OF PORK, whether boiled or roasted, is carved the same. Commence
+about midway, between the knuckle and the thick end, and cut thin deep
+slices from either side of the line 1 to 2. For the seasoning in the
+roast leg, look under the skin at the thick end.
+
+HAND OF PORK.—Cut thin slices either across near the knuckle or from the
+blade-bone, the same as for a shoulder of mutton.
+
+LOIN OF PORK is to be carved in the same manner as a loin of mutton.
+
+A SPARE-RIB OF PORK is carved by cutting slices from the fleshy part,
+after which the bones should be disjointed and separated.
+
+[Illustration: _Ham._]
+
+HAM may be carved in three ways; firstly, by cutting long delicate slices
+through the thick fat in the direction 1–2, down to the bone; secondly,
+by inserting the point of the carving knife in the circle in the middle,
+taking out a piece as 3, and by cutting thin circular slices, thus
+enlarge the hole gradually, which keeps the meat moist; and thirdly,
+which is the most economical way, by commencing at the hock end 4–5, and
+proceeding onwards. When used for pies, the meat should be cut from the
+under-side, after taking off a thick slice. It should be sent to table
+with a frill of white paper or a knitted ornament on the knuckle.
+
+[Illustration: _Half a Calf’s Head Boiled._]
+
+HALF A CALF’S HEAD BOILED should be cut in thin slices from 1 to 2, the
+knife passing down to the bone. The best part in the head is the throat
+sweetbread, which is situated at the thick part of the neck 3, and should
+be carved in slices from 3 to 4, and helped with the other parts. If the
+eye is wished for, force the point of the carving knife down on one side
+to the bottom of the socket, and cut it quite round. The palate or roof
+of the mouth is esteemed a great delicacy, and some fine lean will be
+found on the lower jaw, and nice gristly fat about the ear. The brains
+and tongue are generally sent to table on a separate dish; the centre
+slice of the tongue is considered the best.
+
+[Illustration: _A Tongue._]
+
+TONGUE should be cut across nearly through the middle, at the line 1, and
+thin slices taken from each side; a portion of the fat, which is situated
+at the root of the tongue, being assisted with each.
+
+
+                                 THE END.
+
+       Sumfield & Jones, Printers, West Harding Street, Fetter Lane.
+
+*** END OF THE PROJECT GUTENBERG EBOOK 78164 ***
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+<body>
+<div style='text-align:center'>*** START OF THE PROJECT GUTENBERG EBOOK 78164 ***</div>
+
+<p><span class="pagenum" id="Page_i">[i]</span></p>
+
+<p class="center larger">THE PRACTICAL HOUSEWIFE.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="front-matter">
+
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_ii">[ii]</span></p>
+
+<p class="center">HIGHLY INTERESTING WORK FOR HOUSEWIVES.</p>
+
+<p class="center"><i>Numerous Illustrations, crown 8vo, cloth, 2s. 6d.</i></p>
+
+<p class="center larger">THE HOUSEWIFE’S REASON WHY</p>
+
+<p class="center">DOMESTIC SCIENCE.</p>
+
+</div>
+
+<p>The Author of “The Reason Why Series” has made very wide researches, in order to
+bring within the pages of this Volume, in the most simple but expressive language,
+all those illustrations of scientific principles which bear upon the Housewife’s duties; so
+that she may not only know that she should do a thing, but WHY she should do it;
+and knowing WHY, perform it all the more willingly.</p>
+
+<p class="center">EXAMPLE.</p>
+
+<ul>
+  <li>Why is the mixture of alum with bread injurious?</li>
+  <li>Why are baked apples useful to dyspeptic persons?</li>
+  <li>Why should bedsteads not be placed against walls?</li>
+  <li>Why do chimneys smoke?</li>
+  <li>Why does salt improve digestion?</li>
+  <li>Why does biliousness frequently attack people at forty years of age?</li>
+  <li>Why are complexions influenced by the colours of dress?</li>
+  <li>Why should not infants be placed on their backs in their cradles or beds?</li>
+  <li>Why is roasted meat more digestible than boiled?</li>
+</ul>
+
+<p class="center">This Volume answers 1500 similar Questions.</p>
+
+</div>
+
+<hr class="chap x-ebookmaker-drop">
+
+<p><span class="pagenum" id="Page_iii">[iii]</span></p>
+
+<figure class="figcenter illowp48" id="frontispiece" style="max-width: 28.125em;">
+  <img class="w100" src="images/frontispiece.jpg" alt="">
+  <figcaption>
+    <p class="p1">“To understand the Economy of Household Affairs is not only
+    essential to a woman’s proper and pleasant performance of the
+    duties of a Wife and a Mother, but is indispensable to the comfort,
+    respectability, and welfare of all Families, whatever be their
+    circumstances.”—<i>Dr. Kitchiner.</i></p>
+  </figcaption>
+</figure>
+
+<hr class="chap x-ebookmaker-drop">
+
+<p><span class="pagenum" id="Page_iv">[iv]</span></p>
+
+<p class="titlepage larger"><span class="smaller">THE</span><br>
+<span class="larger">PRACTICAL HOUSEWIFE</span></p>
+
+<p class="titlepage"><span class="smaller">A COMPLETE</span><br>
+ENCYCLOPÆDIA OF DOMESTIC ECONOMY<br>
+<span class="smaller">AND</span><br>
+<span class="larger">FAMILY MEDICAL GUIDE</span></p>
+
+<p class="titlepage"><span class="smaller">BY</span><br>
+THE ORIGINAL EDITOR OF THE “FAMILY FRIEND,”<br>
+THE “HOUSEWIFE’S REASON WHY,” ETC.</p>
+
+<p class="titlepage">NEW EDITION, REVISED AND GREATLY ENLARGED.</p>
+
+<p class="titlepage">LONDON: HOULSTON &amp; WRIGHT.<br>
+PHILADELPHIA: J. B. LIPPINCOTT &amp; CO.<br>
+<i>Author’s Edition.</i></p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="front-matter">
+
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_v">[v]</span></p>
+
+<p class="center larger">THE REASON WHY SERIES<br>
+<span class="smaller">COMPRISES THE FOLLOWING WORKS, EACH COMPLETE IN ITSELF,
+AND SOLD SEPARATELY.</span></p>
+
+</div>
+
+<ul>
+  <li>DICTIONARY OF DAILY WANTS. One very thick volume, strongly bound. $3.75.</li>
+  <li>DICTIONARY OF USEFUL KNOWLEDGE. Two thick volumes, strongly bound. $5.00.</li>
+  <li>DICTIONARY OF MEDICAL AND SURGICAL KNOWLEDGE. One thick volume, strongly bound. $2.50.</li>
+  <li>REASON WHY. DENOMINATIONAL. $1.75.</li>
+  <li>REASON WHY. GENERAL SCIENCE. $1.25.</li>
+  <li>REASON WHY. PHYSICAL GEOGRAPHY AND GEOLOGY. $1.75.</li>
+  <li>PRACTICAL HOUSEWIFE AND FAMILY MEDICAL GUIDE. $1.25.</li>
+  <li>FAMILY SAVE-ALL; <span class="smcap">or</span>, SECONDARY COOKERY. $1.25.</li>
+  <li>REASON WHY. GARDENER’S AND FARMER’S. $1.25.</li>
+  <li>HISTORICAL REASON WHY. ENGLISH HISTORY. $1.25.</li>
+  <li>REASON WHY. NATURAL HISTORY. $1.25.</li>
+  <li>BIBLICAL REASON WHY. SACRED HISTORY. $1.25.</li>
+  <li>HOUSEWIFE’S REASON WHY. DOMESTIC SCIENCE. $1.25.</li>
+  <li>ENQUIRE WITHIN UPON EVERYTHING. $1.25.</li>
+  <li>NOTICES TO CORRESPONDENTS. $1.25.</li>
+  <li>CORNER CUPBOARD. A FAMILY REPOSITORY. $1.25.</li>
+  <li>JOURNEY OF DISCOVERY ALL ROUND OUR HOUSE; <span class="smcap">or</span>, THE INTERVIEW. $1.25.</li>
+</ul>
+
+</div>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter front-matter">
+
+<p><span class="pagenum" id="Page_vi">[vi]</span></p>
+
+<p class="dedication"><span class="larger">THIS BOOK,</span><br>
+THE RESULT OF HUNDREDS OF VALUED CONTRIBUTIONS,<br>
+ACCUMULATED AND APPROVED DURING THE LAST TEN YEARS,<br>
+<span class="smaller">IS</span><br>
+<span class="larger">DEDICATED TO EVERY HOUSEWIFE,</span><br>
+<span class="smaller">BY THE</span><br>
+ORIGINAL EDITOR OF THE “FAMILY FRIEND,”<br>
+<span class="smaller">IN THE BELIEF THAT IT WILL</span><br>
+LESSEN THE CARES OF DOMESTIC MANAGEMENT,<br>
+AID THE PRACTICE OF HOUSEHOLD ECONOMY,<br>
+<span class="smaller">AND</span><br>
+PROVE A HELP IN MANY EMERGENCIES,<br>
+WHICH MAY AFFECT THE COMFORT OF HOME.</p>
+
+<p><span class="smcap">London</span>, <i>October, 1860</i>.</p>
+
+</div>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_vii">[vii]</span></p>
+
+<h2 class="nobreak" id="PREFACE">PREFACE.</h2>
+
+</div>
+
+<p>Every Englishman’s house is his Castle; the Husband has
+to do battle with the struggles and competition of life; to provide
+for the wants of his little fortress; and to keep those
+formidable enemies Debt, Discontent, and Poverty, from the
+door. And many and arduous are the battles which he has
+to brave; frequently testing to their utmost the powers of
+heart and mind.</p>
+
+<p>At the right hand of the Master of the citadel stands the
+Housewife, his help-meet, companion, and comforter. Upon her
+devolves the duty of keeping away the more subtile enemies
+that attack the dwellers of the citadel within: Disease, Uncleanliness,
+and Waste, are among the silent but stubborn foes which,
+unless they are fairly resisted at their first approach, destroy
+the foundation, shatter the walls, and reduce to ruin, both in
+a moral and a material sense, the Domestic stronghold which it
+is Man’s mission to erect and defend, and Woman’s mission to
+preserve in all its happiness and integrity.</p>
+
+<p>The “<span class="smcap">Practical Housewife</span>,” which we now present to
+the public in a greatly enlarged and much improved form, is
+a Hand-book to guide the Wife in the discharge of those duties
+upon which the well-being of Home depends; and without the
+proper fulfilment of which the most earnest efforts of the best
+Husband will ever fail to secure their reward. In proof that
+we do not over-estimate the importance of Woman’s influence in
+<span class="pagenum" id="Page_viii">[viii]</span>the household, remember the words of Solomon: “Every wise
+woman buildeth her house: but the foolish plucketh it down
+with her hands.”</p>
+
+<p>In the following pages will be found some excellent Thoughts
+and Maxims upon Housekeeping; Advice upon the Domestic
+Treatment of the Sick; the Management of Children, &amp;c.;
+a series of very instructive papers upon Domestic Manipulation,
+together with Directions for Cookery and the Choice of Food,
+in accordance with the Seasons of the Year; also ample Directions
+upon Carving, and the Arrangement of Tables, &amp;c., with
+a large number of tried and approved Receipts in almost every
+description of Domestic Preparation.</p>
+
+<p>The married lady who carefully studies these pages, cannot
+fail to become a “Practical Housewife,” one of those wise
+women who “buildeth her house,” increaseth happiness in all
+around her, and is followed, when she is called heavenward, by
+the throbbing heart-love of all who felt her blessed influence.</p>
+
+<p>It is obvious that the subject of <span class="smcap">Needlework</span>, intricate as
+are its operations, and voluminous as its written descriptions
+must be, could not be included in the present volume. The
+subject has been elaborately treated and profusely illustrated
+in the “<span class="smcap">Treasures in Needlework</span>,” containing several
+hundreds of designs by Mrs. <span class="smcap">Warren</span>, Mrs. <span class="smcap">Pullan</span>, and other
+eminent artists.</p>
+
+<p>Commending our Volume to the Housewives of Great Britain,
+in the fullest confidence that every page will bear the closest
+examination, and be found unusually instructive, we pray for
+the increase of those Domestic Virtues which are the proud
+characteristic of the British Nation.</p>
+
+<p><span class="smcap">London</span>, <i>October, 1860</i>.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_ix">[ix]</span></p>
+
+<h2 class="nobreak" id="INDEX">INDEX.</h2>
+
+</div>
+
+<ul>
+
+<li class="ifrst">Ablution, importance of, <a href="#Page_22">22</a></li>
+
+<li class="indx">Ague, <a href="#Page_72">72</a></li>
+
+<li class="indx">Air, importance of fresh, <a href="#Page_22">22</a></li>
+
+<li class="indx">Ale, devilled, <a href="#Page_227">227</a></li>
+
+<li class="indx">Aleberry, <a href="#Page_225">225</a></li>
+
+<li class="indx">Ale, mulled, <a href="#Page_226">226</a></li>
+
+<li class="indx">Ale posset, <a href="#Page_228">228</a></li>
+
+<li class="indx">Almond soap, <a href="#Page_276">276</a></li>
+
+<li class="indx">American biscuits, <a href="#Page_297">297</a></li>
+
+<li class="indx">Ants, expelling, <a href="#Page_188">188</a></li>
+
+<li class="indx">Antwerp cream, <a href="#Page_301">301</a></li>
+
+<li class="indx">Aperient electuary, <a href="#Page_130">130</a></li>
+
+<li class="indx">Aperient for children, <a href="#Page_130">130</a></li>
+
+<li class="indx">Aperient, infant’s, <a href="#Page_127">127</a></li>
+
+<li class="indx">Aperient pills, <a href="#Page_126">126</a></li>
+
+<li class="indx">Aperients, spring, <a href="#Page_126">126</a></li>
+
+<li class="indx">Aperient, tonic, <a href="#Page_126">126</a></li>
+
+<li class="indx">Apoplexy, <a href="#Page_74">74</a></li>
+
+<li class="indx">Appleade, <a href="#Page_223">223</a></li>
+
+<li class="indx">Apple fool, <a href="#Page_265">265</a></li>
+
+<li class="indx">Apple jelly, <a href="#Page_270">270</a></li>
+
+<li class="indx">Apricot beverage, <a href="#Page_223">223</a></li>
+
+<li class="indx">Apricot pudding, <a href="#Page_275">275</a></li>
+
+<li class="indx">April, food and cookery for, <a href="#Page_262">262</a></li>
+
+<li class="indx">Arrack, mock, <a href="#Page_226">226</a></li>
+
+<li class="indx">Arrow-root, <a href="#Page_144">144</a></li>
+
+<li class="indx">Artichokes, boiled, <a href="#Page_287">287</a></li>
+
+<li class="indx">Artichoke bottom ragout, <a href="#Page_299">299</a></li>
+
+<li class="indx">Artichokes fricasseed, <a href="#Page_269">269</a></li>
+
+<li class="indx">Asparagus, boiled, <a href="#Page_264">264</a></li>
+
+<li class="indx">Asparagus soup, <a href="#Page_266">266</a></li>
+
+<li class="indx">Asses’ milk, imitative, <a href="#Page_145">145</a></li>
+
+<li class="indx">Asthma, <a href="#Page_49">49</a></li>
+
+<li class="indx">Asthma, relief of, <a href="#Page_127">127</a></li>
+
+<li class="indx">Athol brose, <a href="#Page_226">226</a></li>
+
+<li class="indx">August, food and cookery for, <a href="#Page_280">280</a></li>
+
+<li class="ifrst">Baked milk, <a href="#Page_145">145</a></li>
+
+<li class="indx">Baking, <a href="#Page_238">238</a></li>
+
+<li class="indx">Bandages, <a href="#Page_112">112</a></li>
+
+<li class="indx">Bandoline, <a href="#Page_140">140</a></li>
+
+<li class="indx">Bang, <a href="#Page_226">226</a></li>
+
+<li class="indx">Barbel, to fry, <a href="#Page_249">249</a></li>
+
+<li class="indx">Barley gruel, <a href="#Page_144">144</a></li>
+
+<li class="indx">Barley milk, <a href="#Page_145">145</a></li>
+
+<li class="indx">Barley water, <a href="#Page_223">223</a></li>
+
+<li class="indx">Barley water, to make, <a href="#Page_245">245</a></li>
+
+<li class="indx">Bath buns, <a href="#Page_256">256</a></li>
+
+<li class="indx">Batter pudding, <a href="#Page_271">271</a>, <a href="#Page_283">283</a></li>
+
+<li class="indx">Beads, to clean, <a href="#Page_214">214</a></li>
+
+<li class="indx">Beans, French, à la Crême, <a href="#Page_274">274</a></li>
+
+<li class="indx">Beans, kidney, boiled, <a href="#Page_274">274</a></li>
+
+<li class="indx">Bear’s grease, <a href="#Page_141">141</a></li>
+
+<li class="indx">Bedding, &amp;c., choice of, <a href="#Page_8">8</a></li>
+
+<li class="indx">Beef steaks, Staffordshire, <a href="#Page_288">288</a></li>
+
+<li class="indx">Bed-rooms, management of, <a href="#Page_14">14</a></li>
+
+<li class="indx">Beds, to detect dampness in, <a href="#Page_188">188</a></li>
+
+<li class="indx">Beef broth, <a href="#Page_254">254</a></li>
+
+<li class="indx">Beef collops, <a href="#Page_259">259</a></li>
+
+<li class="indx">Beef hams, <a href="#Page_287">287</a></li>
+
+<li class="indx">Beef, pressed, <a href="#Page_278">278</a></li>
+
+<li class="indx">Beef, spiced, <a href="#Page_270">270</a></li>
+
+<li class="indx">Beef stock, <a href="#Page_253">253</a></li>
+
+<li class="indx">Beef tea, <a href="#Page_147">147</a></li>
+
+<li class="indx">Bees, to avoid injury from, <a href="#Page_135">135</a></li>
+
+<li class="indx">Beverages, summer, <a href="#Page_221">221</a></li>
+
+<li class="indx">Beverages, winter, <a href="#Page_221">221</a></li>
+
+<li class="indx">Biliousness, <a href="#Page_54">54</a></li>
+
+<li class="indx">Bishop, <a href="#Page_226">226</a></li>
+
+<li class="indx">Blackberry jam, <a href="#Page_306">306</a></li>
+
+<li class="indx">Black caps, <a href="#Page_292">292</a></li>
+
+<li class="indx">Black draught, <a href="#Page_127">127</a></li>
+
+<li class="indx">Blacking for dress boots and shoes, <a href="#Page_188">188</a></li>
+
+<li class="indx">Blacking to preserve leather, <a href="#Page_188">188</a></li>
+
+<li class="indx">Blanching, <a href="#Page_239">239</a></li>
+
+<li class="indx">Bleeding at the nose, <a href="#Page_134">134</a></li>
+
+<li class="indx">Blisters, <a href="#Page_113">113</a></li>
+
+<li class="indx">Boiling, <a href="#Page_172">172</a>, <a href="#Page_235">235</a></li>
+
+<li class="indx">Books, to remove stains from, <a href="#Page_213">213</a></li>
+
+<li class="indx">Boring, <a href="#Page_239">239</a></li>
+
+<li class="indx">Bottles, to clean, <a href="#Page_143">143</a></li>
+
+<li class="indx">Bottles, to make air-tight, <a href="#Page_189">189</a></li>
+
+<li class="indx">Bowel complaints, <a href="#Page_57">57</a></li>
+
+<li class="indx">Brain fever, <a href="#Page_64">64</a></li>
+
+<li class="indx">Braising, <a href="#Page_239">239</a></li>
+
+<li class="indx">Brass ornaments, to clean, <a href="#Page_211">211</a></li>
+
+<li class="indx">Brass, to clean, <a href="#Page_212">212</a></li>
+
+<li class="indx">Brawns, mock, <a href="#Page_266">266</a></li>
+
+<li class="indx">Bread-and-butter pudding, <a href="#Page_297">297</a></li>
+
+<li class="indx">Bread pudding, <a href="#Page_251">251</a></li>
+
+<li class="indx">Breath, remedy for shortness of the, <a href="#Page_128">128</a></li>
+
+<li class="indx">Brentford rolls, <a href="#Page_275">275</a></li>
+
+<li class="indx">Brill, fried, <a href="#Page_285">285</a>, <a href="#Page_298">298</a></li>
+
+<li class="indx">Broiling, <a href="#Page_237">237</a></li>
+
+<li class="indx">Bronchitis, <a href="#Page_50">50</a></li>
+
+<li class="indx">Bronchitis, acute, <a href="#Page_51">51</a></li>
+
+<li class="indx">Bronchitis, chronic, <a href="#Page_51">51</a></li>
+
+<li class="indx">Broth for invalids, <a href="#Page_146">146</a></li>
+
+<li class="indx">Broth of calf’s feet, <a href="#Page_147">147</a></li>
+
+<li class="indx">Broth of chickens, <a href="#Page_147">147</a></li>
+
+<li class="indx">Browning for soups, <a href="#Page_254">254</a></li>
+
+<li class="indx">Bruises and sprains, remedy for, <a href="#Page_133">133</a></li>
+
+<li class="indx">Bruises, cure for, <a href="#Page_132">132</a></li>
+
+<li class="indx">Brushes, to clean, <a href="#Page_142">142</a></li>
+
+<li class="indx">Bugs, to destroy, <a href="#Page_189">189</a></li>
+
+<li class="indx">Bullace tart, <a href="#Page_293">293</a></li>
+
+<li class="indx">Burns, lime liniment for, <a href="#Page_133">133</a></li>
+
+<li class="indx">Burns, to heal, <a href="#Page_134">134</a></li>
+
+<li class="indx">Butcher’s meat, economy in the use of, <a href="#Page_245">245</a></li>
+
+<li class="indx"><span class="pagenum" id="Page_x">[x]</span>Cabinet pudding, <a href="#Page_271">271</a></li>
+
+<li class="indx">Cake, good common, <a href="#Page_283">283</a></li>
+
+<li class="indx">Cakes: see under various names, as Shrewsbury, Banbury, currant, &amp;c., <a href="#Page_261">261</a></li>
+
+<li class="indx">Calf’s feet and milk, <a href="#Page_145">145</a></li>
+
+<li class="indx">Calf’s head, <a href="#Page_276">276</a>, <a href="#Page_294">294</a></li>
+
+<li class="indx">Calf’s head cheese, <a href="#Page_269">269</a></li>
+
+<li class="indx">Calf’s head, fricasseed, <a href="#Page_264">264</a></li>
+
+<li class="indx">Calf’s head pie, <a href="#Page_300">300</a></li>
+
+<li class="indx">Calf’s heart, baked, <a href="#Page_292">292</a></li>
+
+<li class="indx">Candles, hints about, <a href="#Page_190">190</a></li>
+
+<li class="indx">Candles, to improve, <a href="#Page_190">190</a></li>
+
+<li class="indx">Candlesticks, to clean, <a href="#Page_213">213</a></li>
+
+<li class="indx">Capillaire, mock, <a href="#Page_224">224</a></li>
+
+<li class="indx">Carbuncles, <a href="#Page_115">115</a></li>
+
+<li class="indx">Cardinal, <a href="#Page_226">226</a></li>
+
+<li class="indx">Cardoons à la fromage, <a href="#Page_296">296</a></li>
+
+<li class="indx">Cardoons, fried, <a href="#Page_292">292</a></li>
+
+<li class="indx">Carp, fried, <a href="#Page_295">295</a></li>
+
+<li class="indx">Carp, stewed, <a href="#Page_254">254</a>, <a href="#Page_268">268</a></li>
+
+<li class="indx">Carrot soup, <a href="#Page_254">254</a></li>
+
+<li class="indx">Carrots, boiled, <a href="#Page_282">282</a></li>
+
+<li class="indx">Carrots, Flemish way, <a href="#Page_287">287</a></li>
+
+<li class="indx">Carving, <a href="#Page_320">320</a></li>
+
+<li class="indx">Casks, to sweeten, <a href="#Page_215">215</a></li>
+
+<li class="indx">Caudle, <a href="#Page_144">144</a>, <a href="#Page_226">226</a></li>
+
+<li class="indx">Caudle, brown, <a href="#Page_226">226</a></li>
+
+<li class="indx">Caudle, rice, <a href="#Page_227">227</a></li>
+
+<li class="indx">Caudle, cold, <a href="#Page_227">227</a></li>
+
+<li class="indx">Caudle, flour, <a href="#Page_227">227</a></li>
+
+<li class="indx">Caudle, flummery, <a href="#Page_227">227</a></li>
+
+<li class="indx">Caudle, oatmeal, <a href="#Page_227">227</a></li>
+
+<li class="indx">Caudle, tea, <a href="#Page_227">227</a></li>
+
+<li class="indx">Caudle, white, <a href="#Page_227">227</a></li>
+
+<li class="indx">Cauliflowers, boiled, <a href="#Page_269">269</a></li>
+
+<li class="indx">Celery, fried, <a href="#Page_296">296</a></li>
+
+<li class="indx">Celery with cream, <a href="#Page_261">261</a></li>
+
+<li class="indx">Cement for iron utensils, <a href="#Page_189">189</a></li>
+
+<li class="indx">Cement, manufacture and use of, <a href="#Page_159">159</a></li>
+
+<li class="indx">Cements, waterproof, <a href="#Page_161">161</a></li>
+
+<li class="indx">Chairs, restoring, <a href="#Page_194">194</a></li>
+
+<li class="indx">Chapped hands, cerate for, <a href="#Page_137">137</a></li>
+
+<li class="indx">Cherry drink, <a href="#Page_224">224</a></li>
+
+<li class="indx">Chervil, boiled, <a href="#Page_274">274</a></li>
+
+<li class="indx">Cheshire puffs, <a href="#Page_275">275</a></li>
+
+<li class="indx">Chicken fricassee, <a href="#Page_286">286</a></li>
+
+<li class="indx">Chicken-pox, <a href="#Page_48">48</a></li>
+
+<li class="indx">Chicken, roasted, <a href="#Page_278">278</a></li>
+
+<li class="indx">Chilblains, <a href="#Page_107">107</a></li>
+
+<li class="indx">Chilblains, household cure for, <a href="#Page_130">130</a></li>
+
+<li class="indx">Children, cookery for, <a href="#Page_303">303</a></li>
+
+<li class="indx">Children, management of, <a href="#Page_22">22</a></li>
+
+<li class="indx">Chimneys on fire, means of extinguishing, <a href="#Page_191">191</a></li>
+
+<li class="indx">Chimneys, cure for smoky, <a href="#Page_191">191</a></li>
+
+<li class="indx">China, &amp;c., choice of, <a href="#Page_8">8</a></li>
+
+<li class="indx">China, to mend broken, <a href="#Page_190">190</a></li>
+
+<li class="indx">China, to pack, <a href="#Page_192">192</a></li>
+
+<li class="indx">Chintz, to wash, <a href="#Page_203">203</a></li>
+
+<li class="indx">Choking, <a href="#Page_109">109</a></li>
+
+<li class="indx">Cholera, <a href="#Page_62">62</a></li>
+
+<li class="indx">Cholera and bowel complaints, prescription for, <a href="#Page_127">127</a></li>
+
+<li class="indx">Chopping, <a href="#Page_165">165</a></li>
+
+<li class="indx">Christmas cake, <a href="#Page_301">301</a></li>
+
+<li class="indx">Cleaning, <a href="#Page_148">148</a>, <a href="#Page_180">180</a></li>
+
+<li class="indx">Cleanliness, importance of, <a href="#Page_14">14</a></li>
+
+<li class="indx">Cloth, scouring balls to take grease from, <a href="#Page_207">207</a></li>
+
+<li class="indx">Clothes, management of wet, <a href="#Page_208">208</a></li>
+
+<li class="indx">Clothes-brushes, to clean, <a href="#Page_142">142</a></li>
+
+<li class="indx">Clothes, to brush, <a href="#Page_209">209</a></li>
+
+<li class="indx">Clothing, hints respecting, <a href="#Page_22">22</a></li>
+
+<li class="indx">Coats, to renovate, <a href="#Page_207">207</a></li>
+
+<li class="indx">Coat, to pack properly, <a href="#Page_208">208</a></li>
+
+<li class="indx">Cock-a-leekie soup, <a href="#Page_294">294</a></li>
+
+<li class="indx">Cockles, pickled, <a href="#Page_285">285</a></li>
+
+<li class="indx">Cockroaches, expelling, <a href="#Page_188">188</a></li>
+
+<li class="indx">Cod sounds, boiled, <a href="#Page_299">299</a></li>
+
+<li class="indx">Cod sounds ragout, <a href="#Page_299">299</a></li>
+
+<li class="indx">Cod, to cure, <a href="#Page_295">295</a></li>
+
+<li class="indx">Colds and coughs, <a href="#Page_127">127</a></li>
+
+<li class="indx">Coloured prints, &amp;c., to prevent from running, <a href="#Page_202">202</a></li>
+
+<li class="indx">Colours of dresses, preserving, <a href="#Page_203">203</a></li>
+
+<li class="indx">Combs, to clean, <a href="#Page_142">142</a></li>
+
+<li class="indx">Consumption, <a href="#Page_46">46</a></li>
+
+<li class="indx">Consumption, watercresses recommended, <a href="#Page_128">128</a></li>
+
+<li class="indx">Cookery for the months, <a href="#Page_248">248</a></li>
+
+<li class="indx">Cookery, rudiments of, <a href="#Page_232">232</a></li>
+
+<li class="indx">Cool tankard, <a href="#Page_224">224</a></li>
+
+<li class="indx">Copper saucepans, danger from, <a href="#Page_239">239</a></li>
+
+<li class="indx">Corking, <a href="#Page_148">148</a></li>
+
+<li class="indx">Corns, cure for, <a href="#Page_130">130</a></li>
+
+<li class="indx">Corns, cure for soft, <a href="#Page_131">131</a></li>
+
+<li class="indx">Cough, <a href="#Page_48">48</a></li>
+
+<li class="indx">Cough mixture, <a href="#Page_128">128</a></li>
+
+<li class="indx">Cough, recipe for a, <a href="#Page_127">127</a></li>
+
+<li class="indx">Court-plaster, <a href="#Page_140">140</a></li>
+
+<li class="indx">Crab soup, <a href="#Page_258">258</a></li>
+
+<li class="indx">Crabs, dressed, <a href="#Page_267">267</a></li>
+
+<li class="indx">Crackers, bon-bon, <a href="#Page_301">301</a></li>
+
+<li class="indx">Crambambull, <a href="#Page_226">226</a></li>
+
+<li class="indx">Cramp, cure for, <a href="#Page_134">134</a></li>
+
+<li class="indx">Cranberry drink, <a href="#Page_224">224</a></li>
+
+<li class="indx">Crape, to remove stains from, <a href="#Page_207">207</a></li>
+
+<li class="indx">Cream, cold, <a href="#Page_139">139</a></li>
+
+<li class="indx">Cream, housewife’s, <a href="#Page_279">279</a></li>
+
+<li class="indx">Croup, <a href="#Page_44">44</a></li>
+
+<li class="indx">Cucumbers, stewed, <a href="#Page_274">274</a></li>
+
+<li class="indx">Cumberland pudding, <a href="#Page_275">275</a></li>
+
+<li class="indx">Curds and whey, <a href="#Page_224">224</a></li>
+
+<li class="indx">Curling fluid, <a href="#Page_138">138</a></li>
+
+<li class="indx">Currant water, <a href="#Page_225">225</a></li>
+
+<li class="indx">Curried beef, <a href="#Page_256">256</a></li>
+
+<li class="indx"><span class="pagenum" id="Page_xi">[xi]</span>Curries, various, <a href="#Page_237">237</a></li>
+
+<li class="indx">Curry, <a href="#Page_250">250</a></li>
+
+<li class="indx">Custard pudding, <a href="#Page_283">283</a></li>
+
+<li class="indx">Cutlery, choice of, <a href="#Page_8">8</a></li>
+
+<li class="indx">Cutting glass, <a href="#Page_152">152</a></li>
+
+<li class="ifrst">Dace, to fry, <a href="#Page_249">249</a></li>
+
+<li class="indx">Dace, to marinade, <a href="#Page_249">249</a></li>
+
+<li class="indx">Damascus biscuits, <a href="#Page_279">279</a></li>
+
+<li class="indx">Damson or plum cheese, <a href="#Page_257">257</a></li>
+
+<li class="indx">Deafness from deficient wax, <a href="#Page_130">130</a></li>
+
+<li class="indx">Deafness, remedy for, <a href="#Page_130">130</a></li>
+
+<li class="indx">Decanters, to clean, <a href="#Page_210">210</a></li>
+
+<li class="indx">Decanting, <a href="#Page_153">153</a></li>
+
+<li class="indx">December, food and cookery for, <a href="#Page_297">297</a></li>
+
+<li class="indx">Delirium, <a href="#Page_66">66</a></li>
+
+<li class="indx">Delirium tremens, <a href="#Page_67">67</a></li>
+
+<li class="indx">Derbyshire bread, <a href="#Page_279">279</a></li>
+
+<li class="indx">Derby short cakes, <a href="#Page_288">288</a></li>
+
+<li class="indx">Devonshire junket, <a href="#Page_295">295</a></li>
+
+<li class="indx">Diarrhœa, <a href="#Page_61">61</a></li>
+
+<li class="indx">Diarrhœa in infants, <a href="#Page_129">129</a></li>
+
+<li class="indx">Dinners, <a href="#Page_14">14</a></li>
+
+<li class="indx">Disinfecting, <a href="#Page_180">180</a></li>
+
+<li class="indx">Disinfecting liquid, <a href="#Page_136">136</a></li>
+
+<li class="indx">Disinfecting sewage, <a href="#Page_135">135</a></li>
+
+<li class="indx">Distilling, <a href="#Page_185">185</a></li>
+
+<li class="indx">Dividing, <a href="#Page_163">163</a></li>
+
+<li class="indx">Divine drink, <a href="#Page_225">225</a></li>
+
+<li class="indx">Dory, boiled, <a href="#Page_290">290</a></li>
+
+<li class="indx">Dory cutlets, <a href="#Page_268">268</a></li>
+
+<li class="indx">Dory, fried, <a href="#Page_296">296</a></li>
+
+<li class="indx">Doubing, <a href="#Page_239">239</a></li>
+
+<li class="indx">Dresses, to preserve the colours of print, <a href="#Page_200">200</a></li>
+
+<li class="indx">Drying, <a href="#Page_148">148</a></li>
+
+<li class="indx">Ducklings, roasted, <a href="#Page_263">263</a></li>
+
+<li class="indx">Ducks, roasted, <a href="#Page_255">255</a></li>
+
+<li class="indx">Ducks, Nottingham fashion, <a href="#Page_295">295</a></li>
+
+<li class="indx">Durham pie, <a href="#Page_300">300</a></li>
+
+<li class="indx">Dye for woods and veneers, <a href="#Page_195">195</a></li>
+
+<li class="indx">Dyes, various, <a href="#Page_191">191</a></li>
+
+<li class="indx">Dysentery, <a href="#Page_61">61</a></li>
+
+<li class="indx">Dyspepsia, <a href="#Page_60">60</a></li>
+
+<li class="ifrst">Ear-ache, remedy for, <a href="#Page_131">131</a></li>
+
+<li class="indx">Early rising recommended, <a href="#Page_14">14</a></li>
+
+<li class="indx">Ears, affections of the, <a href="#Page_80">80</a></li>
+
+<li class="indx">Eau de Cologne, <a href="#Page_141">141</a></li>
+
+<li class="indx">Eau sucre, <a href="#Page_225">225</a></li>
+
+<li class="indx">Economy, importance of, <a href="#Page_3">3</a></li>
+
+<li class="indx">Eel pie, <a href="#Page_262">262</a></li>
+
+<li class="indx">Eel soup, <a href="#Page_258">258</a></li>
+
+<li class="indx">Eels, broiled, <a href="#Page_281">281</a></li>
+
+<li class="indx">Eels, collared, <a href="#Page_295">295</a></li>
+
+<li class="indx">Eels, spitchcock, <a href="#Page_263">263</a></li>
+
+<li class="indx">Eels, to pot, <a href="#Page_281">281</a></li>
+
+<li class="indx">Egg-flip, <a href="#Page_272">272</a></li>
+
+<li class="indx">Egg wine, <a href="#Page_228">228</a></li>
+
+<li class="indx">Eggs for invalids, <a href="#Page_147">147</a></li>
+
+<li class="indx">Elder-flower ointment, <a href="#Page_140">140</a></li>
+
+<li class="indx">Elder wine, mulled, <a href="#Page_228">228</a></li>
+
+<li class="indx">Embroidery, to clean, <a href="#Page_200">200</a></li>
+
+<li class="indx">Endive, stewed, <a href="#Page_282">282</a></li>
+
+<li class="indx">Epilepsy, <a href="#Page_75">75</a></li>
+
+<li class="indx">Erysipelas, <a href="#Page_37">37</a></li>
+
+<li class="indx">Excoriation, <a href="#Page_116">116</a></li>
+
+<li class="indx">Expenditure and income, <a href="#Page_8">8</a></li>
+
+<li class="indx">Eye, affections of the, <a href="#Page_79">79</a></li>
+
+<li class="indx">Eyes, inflammation of the, <a href="#Page_128">128</a></li>
+
+<li class="indx">Eye-wash, <a href="#Page_138">138</a></li>
+
+<li class="indx">Eyes, wash for weak, <a href="#Page_138">138</a></li>
+
+<li class="ifrst">Face, affections of the, <a href="#Page_78">78</a></li>
+
+<li class="indx">Fainting, <a href="#Page_77">77</a></li>
+
+<li class="indx">Feathers, to make muffs and tippets of, <a href="#Page_204">204</a></li>
+
+<li class="indx">February, food and cookery for, <a href="#Page_253">253</a></li>
+
+<li class="indx">Feet, care of the, <a href="#Page_91">91</a></li>
+
+<li class="indx">Feet, cold, means of preventing at bed-time, <a href="#Page_130">130</a></li>
+
+<li class="indx">Feet, cure for blistered, <a href="#Page_129">129</a></li>
+
+<li class="indx">Female clothing, to render uninflammable, <a href="#Page_219">219</a></li>
+
+<li class="indx">Fermenting, <a href="#Page_185">185</a></li>
+
+<li class="indx">Fever, <a href="#Page_63">63</a></li>
+
+<li class="indx">Fever, brain, <a href="#Page_64">64</a></li>
+
+<li class="indx">Fever draught, <a href="#Page_130">130</a></li>
+
+<li class="indx">Filtering, <a href="#Page_155">155</a></li>
+
+<li class="indx">Fireproof and waterproof cement, <a href="#Page_218">218</a></li>
+
+<li class="indx">Firmity, <a href="#Page_265">265</a></li>
+
+<li class="indx">Fish-jelly, savoury, <a href="#Page_263">263</a></li>
+
+<li class="indx">Fish, potted, <a href="#Page_266">266</a></li>
+
+<li class="indx">Fish, salt, <a href="#Page_249">249</a></li>
+
+<li class="indx">Fish, selection of, <a href="#Page_17">17</a></li>
+
+<li class="indx">Fish stock, <a href="#Page_276">276</a></li>
+
+<li class="indx">Flannel, to shrink new, <a href="#Page_192">192</a></li>
+
+<li class="indx">Flannels, to wash, <a href="#Page_209">209</a></li>
+
+<li class="indx">Flap, <a href="#Page_225">225</a></li>
+
+<li class="indx">Flatulence, <a href="#Page_59">59</a></li>
+
+<li class="indx">Flies, to destroy, <a href="#Page_135">135</a></li>
+
+<li class="indx">Floors, hints on scrubbing, <a href="#Page_196">196</a></li>
+
+<li class="indx">Flounders, as water souchy, <a href="#Page_285">285</a></li>
+
+<li class="indx">Flummery, <a href="#Page_252">252</a></li>
+
+<li class="indx">Food for the months, <a href="#Page_248">248</a></li>
+
+<li class="indx">Forks, cleaning, <a href="#Page_182">182</a></li>
+
+<li class="indx">Fowl, curried, <a href="#Page_273">273</a></li>
+
+<li class="indx">Fowl, dressed cold, <a href="#Page_268">268</a></li>
+
+<li class="indx">Fowls, forced, <a href="#Page_299">299</a></li>
+
+<li class="indx">Fowls, roast, <a href="#Page_259">259</a></li>
+
+<li class="indx">French pastry, <a href="#Page_256">256</a></li>
+
+<li class="indx">Fricadel, <a href="#Page_260">260</a></li>
+
+<li class="indx">Fricassee of beef, <a href="#Page_250">250</a></li>
+
+<li class="indx">Fruit stains, to remove from the fingers, <a href="#Page_213">213</a></li>
+
+<li class="indx">Fruits for children, <a href="#Page_306">306</a></li>
+
+<li class="indx">Frying, <a href="#Page_237">237</a></li>
+
+<li class="indx">Fumigation, <a href="#Page_135">135</a></li>
+
+<li class="indx">Furniture, taste in the selection of, <a href="#Page_3">3</a></li>
+
+<li class="indx">Furniture, wax for polishing, <a href="#Page_195">195</a></li>
+
+<li class="indx"><span class="pagenum" id="Page_xii">[xii]</span>Furs, to clean, <a href="#Page_204">204</a></li>
+
+<li class="indx">Furs, to preserve, <a href="#Page_204">204</a></li>
+
+<li class="ifrst">Galling, to prevent, <a href="#Page_129">129</a></li>
+
+<li class="indx">Gargles, <a href="#Page_89">89</a></li>
+
+<li class="indx">German puffs, <a href="#Page_275">275</a></li>
+
+<li class="indx">German silver, to clean, <a href="#Page_211">211</a></li>
+
+<li class="indx">Giblet soup, <a href="#Page_258">258</a></li>
+
+<li class="indx">Ginger beer, <a href="#Page_221">221</a></li>
+
+<li class="indx">Ginger beer, Indian, <a href="#Page_225">225</a></li>
+
+<li class="indx">Ginger beer powders, <a href="#Page_221">221</a></li>
+
+<li class="indx">Gingerbread, <a href="#Page_256">256</a></li>
+
+<li class="indx">Gingerbread nuts, <a href="#Page_301">301</a></li>
+
+<li class="indx">Gingerbread snaps, <a href="#Page_301">301</a></li>
+
+<li class="indx">Gingerbread, spiced, <a href="#Page_283">283</a></li>
+
+<li class="indx">Ginger cakes, <a href="#Page_257">257</a></li>
+
+<li class="indx">Ginger lemonade, <a href="#Page_222">222</a></li>
+
+<li class="indx">Glass, cutting, <a href="#Page_152">152</a></li>
+
+<li class="indx">Glass, grinding, <a href="#Page_152">152</a></li>
+
+<li class="indx">Glass, to mend broken, <a href="#Page_190">190</a></li>
+
+<li class="indx">Glass, to pack, <a href="#Page_192">192</a></li>
+
+<li class="indx">Glass, writing on, <a href="#Page_152">152</a></li>
+
+<li class="indx">Glazing, <a href="#Page_239">239</a></li>
+
+<li class="indx">Glazing for hams, tongues, &amp;c., <a href="#Page_260">260</a></li>
+
+<li class="indx">Gloves, to clean kid, <a href="#Page_205">205</a></li>
+
+<li class="indx">Glue, common, <a href="#Page_161">161</a></li>
+
+<li class="indx">Glue, liquid, <a href="#Page_161">161</a></li>
+
+<li class="indx">Glue, mouth, <a href="#Page_160">160</a></li>
+
+<li class="indx">Glue that will resist moisture, <a href="#Page_189">189</a></li>
+
+<li class="indx">Goitre, <a href="#Page_117">117</a></li>
+
+<li class="indx">Gold lace, to clean, <a href="#Page_199">199</a></li>
+
+<li class="indx">Goose, green, roasted, <a href="#Page_263">263</a></li>
+
+<li class="indx">Goose, roasted, <a href="#Page_255">255</a></li>
+
+<li class="indx">Gooseberry fool, <a href="#Page_270">270</a></li>
+
+<li class="indx">Gooseberry fool, with the wood in it, <a href="#Page_270">270</a></li>
+
+<li class="indx">Gout, <a href="#Page_96">96</a></li>
+
+<li class="indx">Gravy, rich, <a href="#Page_298">298</a></li>
+
+<li class="indx">Grease spots, means of removing, <a href="#Page_194">194</a></li>
+
+<li class="indx">Grinding, <a href="#Page_163">163</a></li>
+
+<li class="indx">Grinding glass, <a href="#Page_152">152</a></li>
+
+<li class="indx">Grouse, potted, <a href="#Page_286">286</a></li>
+
+<li class="indx">Grouse, roasted, <a href="#Page_282">282</a></li>
+
+<li class="indx">Gruel, <a href="#Page_143">143</a></li>
+
+<li class="indx">Gudgeon, fried, <a href="#Page_295">295</a></li>
+
+<li class="indx">Guinea-fowl, roasted, <a href="#Page_299">299</a></li>
+
+<li class="ifrst">Haddock, to boil, <a href="#Page_249">249</a></li>
+
+<li class="indx">Hair dyes, <a href="#Page_136">136</a></li>
+
+<li class="indx">Hair, preservation of the, <a href="#Page_84">84</a></li>
+
+<li class="indx">Hair, superfluous, <a href="#Page_137">137</a></li>
+
+<li class="indx">Hair, to promote the growth of, <a href="#Page_137">137</a></li>
+
+<li class="indx">Hair wash, <a href="#Page_137">137</a></li>
+
+<li class="indx">Hake, baked, <a href="#Page_299">299</a></li>
+
+<li class="indx">Hake cutlets, <a href="#Page_249">249</a></li>
+
+<li class="indx">Hake pie, <a href="#Page_293">293</a></li>
+
+<li class="indx">Ham, boiled, <a href="#Page_282">282</a>, <a href="#Page_292">292</a></li>
+
+<li class="indx">Ham for Christmas, <a href="#Page_300">300</a></li>
+
+<li class="indx">Hamburg beef, <a href="#Page_300">300</a></li>
+
+<li class="indx">Hampshire cheese snaps, <a href="#Page_265">265</a></li>
+
+<li class="indx">Hands, care of the, <a href="#Page_89">89</a></li>
+
+<li class="indx">Hands, to whiten the, <a href="#Page_138">138</a></li>
+
+<li class="indx">Hare collops, <a href="#Page_286">286</a></li>
+
+<li class="indx">Hare-lip, <a href="#Page_118">118</a></li>
+
+<li class="indx">Hare pie, <a href="#Page_255">255</a></li>
+
+<li class="indx">Hare, roasted, <a href="#Page_286">286</a></li>
+
+<li class="indx">Hare soup, <a href="#Page_249">249</a></li>
+
+<li class="indx">Harness, polish for, <a href="#Page_188">188</a></li>
+
+<li class="indx">Hats, to take care of beaver, <a href="#Page_207">207</a></li>
+
+<li class="indx">Heart, disease of the, <a href="#Page_91">91</a></li>
+
+<li class="indx">Heart, ox, roasted, <a href="#Page_278">278</a></li>
+
+<li class="indx">Heartburn, <a href="#Page_129">129</a></li>
+
+<li class="indx">Heat, economy of, <a href="#Page_175">175</a></li>
+
+<li class="indx">Herb pie, <a href="#Page_278">278</a></li>
+
+<li class="indx">Herrings, fried, <a href="#Page_290">290</a></li>
+
+<li class="indx">Herrings, smoked, <a href="#Page_290">290</a></li>
+
+<li class="indx">Hessian soup, <a href="#Page_284">284</a></li>
+
+<li class="indx">Hiccups, cure for, <a href="#Page_128">128</a></li>
+
+<li class="indx">Hippocras, <a href="#Page_222">222</a></li>
+
+<li class="indx">Hoarseness, <a href="#Page_128">128</a></li>
+
+<li class="indx">Hooping-cough, <a href="#Page_30">30</a></li>
+
+<li class="indx">Hooping-cough, mixture for, <a href="#Page_128">128</a></li>
+
+<li class="indx">House, taking a, <a href="#Page_3">3</a></li>
+
+<li class="indx">Household receipts, <a href="#Page_126">126</a></li>
+
+<li class="indx">Housekeepers, suggestions to, <a href="#Page_242">242</a></li>
+
+<li class="indx">Housekeeping, thoughts and maxims on, <a href="#Page_1">1</a></li>
+
+<li class="indx">Hydrophobia, <a href="#Page_71">71</a>, <a href="#Page_134">134</a></li>
+
+<li class="indx">Hypochondriasis, <a href="#Page_69">69</a></li>
+
+<li class="indx">Hysteria, draught for, <a href="#Page_130">130</a></li>
+
+<li class="ifrst">Idiocy, <a href="#Page_68">68</a></li>
+
+<li class="indx">Imperial, <a href="#Page_222">222</a></li>
+
+<li class="indx">Incombustible varnish for wood, <a href="#Page_216">216</a></li>
+
+<li class="indx">Income and expenditure, <a href="#Page_8">8</a></li>
+
+<li class="indx">Indigestion, prescription for, <a href="#Page_129">129</a></li>
+
+<li class="indx">Inflammation, <a href="#Page_118">118</a></li>
+
+<li class="indx">Influenza, <a href="#Page_53">53</a></li>
+
+<li class="indx">Ink stains, to remove from books, &amp;c., <a href="#Page_213">213</a></li>
+
+<li class="indx">Inks, indelible, <a href="#Page_193">193</a></li>
+
+<li class="indx">Inks, sympathetic, <a href="#Page_193">193</a></li>
+
+<li class="indx">Inks, various, <a href="#Page_192">192</a></li>
+
+<li class="indx">Insanity, <a href="#Page_70">70</a></li>
+
+<li class="indx">Insects, bites of, <a href="#Page_132">132</a></li>
+
+<li class="indx">Insects, expelling, <a href="#Page_188">188</a></li>
+
+<li class="indx">Invalids, food for, <a href="#Page_20">20</a>, <a href="#Page_143">143</a></li>
+
+<li class="indx">Iron-moulds, to remove, <a href="#Page_213">213</a></li>
+
+<li class="indx">Iron-moulds in linen, to remove, <a href="#Page_200">200</a></li>
+
+<li class="indx">Iron-work, cleaning, <a href="#Page_181">181</a></li>
+
+<li class="indx">Isinglass, <a href="#Page_145">145</a></li>
+
+<li class="indx">Italian paste, <a href="#Page_262">262</a></li>
+
+<li class="indx">Italian turnip, <a href="#Page_267">267</a></li>
+
+<li class="indx">Itch, <a href="#Page_37">37</a></li>
+
+<li class="indx">Ivory, to restore, <a href="#Page_214">214</a></li>
+
+<li class="ifrst">January, food and cookery for, <a href="#Page_248">248</a></li>
+
+<li class="indx">Japanese cement, <a href="#Page_189">189</a></li>
+
+<li class="indx">Japanned goods, cleaning, <a href="#Page_182">182</a></li>
+
+<li class="indx">Jaundice, <a href="#Page_55">55</a></li>
+
+<li class="indx">Jelly, bread, <a href="#Page_145">145</a></li>
+
+<li class="indx"><span class="pagenum" id="Page_xiii">[xiii]</span>Jelly, Gloucester, <a href="#Page_145">145</a></li>
+
+<li class="indx">Jelly, rice, <a href="#Page_145">145</a></li>
+
+<li class="indx">Jelly, tapioca, <a href="#Page_146">146</a></li>
+
+<li class="indx">Jelly, strengthening, <a href="#Page_146">146</a></li>
+
+<li class="indx">Jingle, <a href="#Page_146">146</a></li>
+
+<li class="indx">June, food and cookery for, <a href="#Page_271">271</a></li>
+
+<li class="indx">Julienne soup, <a href="#Page_272">272</a></li>
+
+<li class="indx">July, food and cookery for, <a href="#Page_276">276</a></li>
+
+<li class="ifrst">Kale, <a href="#Page_265">265</a></li>
+
+<li class="indx">Kettles, to clean, <a href="#Page_212">212</a></li>
+
+<li class="indx">Kidney pudding, <a href="#Page_292">292</a></li>
+
+<li class="indx">King cup, <a href="#Page_223">223</a></li>
+
+<li class="indx">Kitchen utensils, selection of, <a href="#Page_3">3</a></li>
+
+<li class="indx">Knives, cleaning, <a href="#Page_182">182</a></li>
+
+<li class="indx">Knots, <a href="#Page_166">166</a></li>
+
+<li class="ifrst">Lace, to wash, <a href="#Page_200">200</a></li>
+
+<li class="indx">Lace veils, to clean, <a href="#Page_199">199</a></li>
+
+<li class="indx">Lacquer-work, to clean, <a href="#Page_212">212</a></li>
+
+<li class="indx">Lait sucre, <a href="#Page_223">223</a></li>
+
+<li class="indx">Lamb’s brain cakes, <a href="#Page_251">251</a></li>
+
+<li class="indx">Landlord and tenant, <a href="#Page_3">3</a></li>
+
+<li class="indx">Language, precautions respecting, in the presence of children, <a href="#Page_22">22</a></li>
+
+<li class="indx">Larding, <a href="#Page_239">239</a></li>
+
+<li class="indx">Larks, roasted, <a href="#Page_250">250</a></li>
+
+<li class="indx">Leather cases, to clean, <a href="#Page_214">214</a></li>
+
+<li class="indx">Leeches, management of, <a href="#Page_109">109</a></li>
+
+<li class="indx">Leek soup, <a href="#Page_294">294</a></li>
+
+<li class="indx">Lemonade, <a href="#Page_222">222</a></li>
+
+<li class="indx">Leveret, roasted, <a href="#Page_282">282</a></li>
+
+<li class="indx">Light, importance of, <a href="#Page_14">14</a></li>
+
+<li class="indx">Lime and egg cement, <a href="#Page_161">161</a></li>
+
+<li class="indx">Linen, to remove stains of wine or fruit, from table, <a href="#Page_203">203</a></li>
+
+<li class="indx">Linen, uses for old, <a href="#Page_8">8</a></li>
+
+<li class="indx">Linen, &amp;c., choice of, <a href="#Page_8">8</a></li>
+
+<li class="indx">Linen, to restore scorched, <a href="#Page_202">202</a></li>
+
+<li class="indx">Linen, to restore stained, <a href="#Page_200">200</a></li>
+
+<li class="indx">Linen, to whiten after turning yellow, <a href="#Page_202">202</a></li>
+
+<li class="indx">Ling, boiled, <a href="#Page_299">299</a></li>
+
+<li class="indx">Lip salve, <a href="#Page_140">140</a></li>
+
+<li class="indx">Lips, affections of the, <a href="#Page_81">81</a></li>
+
+<li class="indx">Liver pudding, <a href="#Page_251">251</a></li>
+
+<li class="indx">Liver, roasted, <a href="#Page_260">260</a></li>
+
+<li class="indx">Lobster balls, <a href="#Page_272">272</a></li>
+
+<li class="indx">Lobster cutlets, <a href="#Page_258">258</a></li>
+
+<li class="indx">Lobster, potted, <a href="#Page_277">277</a></li>
+
+<li class="indx">Lobster salad, <a href="#Page_266">266</a></li>
+
+<li class="indx">Lobster sauce, <a href="#Page_295">295</a></li>
+
+<li class="indx">Locality, choice of, <a href="#Page_3">3</a></li>
+
+<li class="indx">Lodgings, relative advantage of furnished and unfurnished, <a href="#Page_3">3</a></li>
+
+<li class="indx">Looking-glasses, to clean, <a href="#Page_210">210</a></li>
+
+<li class="indx">Lumbago, <a href="#Page_105">105</a></li>
+
+<li class="ifrst">Macassar oil, <a href="#Page_138">138</a></li>
+
+<li class="indx">Maccaroni, <a href="#Page_266">266</a>, <a href="#Page_294">294</a></li>
+
+<li class="indx">Mackerel, broiled, <a href="#Page_277">277</a></li>
+
+<li class="indx">Mackerel, marinaded, <a href="#Page_277">277</a></li>
+
+<li class="indx">Madness, <a href="#Page_68">68</a></li>
+
+<li class="indx">Mahogany, artificial, <a href="#Page_195">195</a></li>
+
+<li class="indx">Mahogany, to improve, <a href="#Page_194">194</a></li>
+
+<li class="indx">Mahogany, to take ink from, <a href="#Page_195">195</a></li>
+
+<li class="indx">Malcolm puddings, <a href="#Page_252">252</a></li>
+
+<li class="indx">Mania, <a href="#Page_69">69</a></li>
+
+<li class="indx">Manipulation, domestic, <a href="#Page_148">148</a></li>
+
+<li class="indx">Marathon biscuits, <a href="#Page_288">288</a></li>
+
+<li class="indx">Marble, to clean, <a href="#Page_214">214</a></li>
+
+<li class="indx">March, food and cookery for, <a href="#Page_257">257</a></li>
+
+<li class="indx">Marketing, hints upon, <a href="#Page_14">14</a></li>
+
+<li class="indx">Marrow-bones, beef, <a href="#Page_264">264</a></li>
+
+<li class="indx">Marrow pudding, <a href="#Page_265">265</a></li>
+
+<li class="indx">Marrow, vegetable, <a href="#Page_274">274</a></li>
+
+<li class="indx">May, food and cookery for, <a href="#Page_266">266</a></li>
+
+<li class="indx">Measles, <a href="#Page_41">41</a></li>
+
+<li class="indx">Meats, selection of, <a href="#Page_17">17</a></li>
+
+<li class="indx">Medical guide, <a href="#Page_30">30</a></li>
+
+<li class="indx">Medical receipts, <a href="#Page_126">126</a></li>
+
+<li class="indx">Melancholy, <a href="#Page_68">68</a></li>
+
+<li class="indx">Metals, to remove stains from, <a href="#Page_213">213</a></li>
+
+<li class="indx">Mildew in linen, to remove, <a href="#Page_200">200</a></li>
+
+<li class="indx">Mildew, to remove from clothes, <a href="#Page_208">208</a></li>
+
+<li class="indx">Mincemeat, <a href="#Page_252">252</a></li>
+
+<li class="indx">Mincemeat, à la Soyer, <a href="#Page_302">302</a></li>
+
+<li class="indx">Mince pies, <a href="#Page_252">252</a></li>
+
+<li class="indx">Mirrors, to clean, <a href="#Page_210">210</a></li>
+
+<li class="indx">Mistresses and servants, <a href="#Page_8">8</a></li>
+
+<li class="indx">Mistress’s example, importance of, <a href="#Page_18">18</a></li>
+
+<li class="indx">Mock turtle, <a href="#Page_284">284</a></li>
+
+<li class="indx">Moths, perfume against, <a href="#Page_142">142</a></li>
+
+<li class="indx">Moths, to prevent, <a href="#Page_208">208</a></li>
+
+<li class="indx">Mourning, to remove stains from, <a href="#Page_207">207</a></li>
+
+<li class="indx">Mousseline-de-laine, to wash, <a href="#Page_202">202</a></li>
+
+<li class="indx">Mushrooms, <a href="#Page_278">278</a></li>
+
+<li class="indx">Mushrooms, à la Maintenon, <a href="#Page_287">287</a></li>
+
+<li class="indx">Mushrooms, grilled, <a href="#Page_287">287</a></li>
+
+<li class="indx">Musquetaire, <a href="#Page_272">272</a></li>
+
+<li class="indx">Mussels, pickled, <a href="#Page_285">285</a></li>
+
+<li class="indx">Mutton, breast, grilled, <a href="#Page_274">274</a></li>
+
+<li class="indx">Mutton ham, <a href="#Page_251">251</a></li>
+
+<li class="indx">Mutton, hashed, <a href="#Page_296">296</a></li>
+
+<li class="indx">Mutton steaks, à la Maintenon, <a href="#Page_264">264</a></li>
+
+<li class="ifrst">Nails, to whiten the, <a href="#Page_138">138</a></li>
+
+<li class="indx">Napkins, folding, <a href="#Page_310">310</a></li>
+
+<li class="indx">Naples cheese, <a href="#Page_283">283</a></li>
+
+<li class="indx">Nectar, <a href="#Page_225">225</a></li>
+
+<li class="indx">Nettle rash, <a href="#Page_45">45</a></li>
+
+<li class="indx">Neuralgia, <a href="#Page_103">103</a></li>
+
+<li class="indx">Newcastle pudding, <a href="#Page_279">279</a></li>
+
+<li class="indx">Nightcap, Oxford, <a href="#Page_228">228</a></li>
+
+<li class="indx">Norfolk biscuits, <a href="#Page_261">261</a></li>
+
+<li class="indx">Northumberland pudding, <a href="#Page_288">288</a></li>
+
+<li class="indx">Nose, affections of the, <a href="#Page_85">85</a></li>
+
+<li class="indx">Nose, to stop bleeding of the, <a href="#Page_134">134</a></li>
+
+<li class="indx">Nourmahal cake, <a href="#Page_279">279</a></li>
+
+<li class="indx"><span class="pagenum" id="Page_xiv">[xiv]</span>November, food and cookery for, <a href="#Page_293">293</a></li>
+
+<li class="indx">Nurseries, management of, <a href="#Page_14">14</a></li>
+
+<li class="indx">Nurses, and hints upon nursing, <a href="#Page_26">26</a></li>
+
+<li class="ifrst">Oak, imitation colour, <a href="#Page_192">192</a></li>
+
+<li class="indx">Oat-cakes, unfermented, <a href="#Page_254">254</a></li>
+
+<li class="indx">Oatmeal gingerbread, <a href="#Page_252">252</a></li>
+
+<li class="indx">Oatmeal pudding, <a href="#Page_252">252</a></li>
+
+<li class="indx">October, food and cookery for, <a href="#Page_289">289</a></li>
+
+<li class="indx">Oil-cloths, hints about, <a href="#Page_196">196</a></li>
+
+<li class="indx">Ointment, sedative, <a href="#Page_129">129</a></li>
+
+<li class="indx">Onion ragout, <a href="#Page_291">291</a></li>
+
+<li class="indx">Onions, roasted, <a href="#Page_274">274</a></li>
+
+<li class="indx">Orangeade, <a href="#Page_222">222</a></li>
+
+<li class="indx">Order, importance of, <a href="#Page_14">14</a></li>
+
+<li class="indx">Ox cheek, stewed, <a href="#Page_281">281</a>, <a href="#Page_283">283</a></li>
+
+<li class="indx">Oxford hash, <a href="#Page_260">260</a></li>
+
+<li class="indx">Ox tail, <a href="#Page_290">290</a></li>
+
+<li class="indx">Oyster sausages, <a href="#Page_285">285</a></li>
+
+<li class="indx">Oysters, fried, <a href="#Page_258">258</a></li>
+
+<li class="indx">Oysters, scalloped, <a href="#Page_285">285</a>, <a href="#Page_295">295</a></li>
+
+<li class="indx">Oysters, stewed, <a href="#Page_255">255</a></li>
+
+<li class="ifrst">Packages, <a href="#Page_166">166</a></li>
+
+<li class="indx">Pains after exertion, prevention of, <a href="#Page_134">134</a></li>
+
+<li class="indx">Paint, cleaning, <a href="#Page_181">181</a></li>
+
+<li class="indx">Paint, to remove from dresses, <a href="#Page_202">202</a></li>
+
+<li class="indx">Paint, to remove the smell of, <a href="#Page_215">215</a></li>
+
+<li class="indx">Palpitation of the heart, <a href="#Page_92">92</a></li>
+
+<li class="indx">Palpitation of the heart, draught for, <a href="#Page_129">129</a></li>
+
+<li class="indx">Panada, to make, <a href="#Page_145">145</a></li>
+
+<li class="indx">Pancakes, <a href="#Page_283">283</a></li>
+
+<li class="indx">Paper-hangings, to clean, <a href="#Page_214">214</a></li>
+
+<li class="indx">Parcels, <a href="#Page_166">166</a></li>
+
+<li class="indx">Parsnips, to boil, <a href="#Page_261">261</a></li>
+
+<li class="indx">Parties, dinner, <a href="#Page_14">14</a></li>
+
+<li class="indx">Parties, evening, <a href="#Page_14">14</a></li>
+
+<li class="indx">Partridge pie, <a href="#Page_286">286</a></li>
+
+<li class="indx">Paste, adhesive, <a href="#Page_160">160</a></li>
+
+<li class="indx">Paste, permanent, <a href="#Page_160">160</a></li>
+
+<li class="indx">Pastry, directions for making, <a href="#Page_244">244</a></li>
+
+<li class="indx">Pea soup, <a href="#Page_248">248</a></li>
+
+<li class="indx">Pea soup, green, <a href="#Page_266">266</a></li>
+
+<li class="indx">Peas, boiled, <a href="#Page_264">264</a></li>
+
+<li class="indx">Peas, stewed green, <a href="#Page_278">278</a></li>
+
+<li class="indx">Pen wiper, excellent, <a href="#Page_219">219</a></li>
+
+<li class="indx">Pens, to preserve steel, from corrosion, <a href="#Page_218">218</a></li>
+
+<li class="indx">Perch, as water souchy, <a href="#Page_250">250</a></li>
+
+<li class="indx">Perfume for linen, <a href="#Page_141">141</a></li>
+
+<li class="indx">Perfume of flowers, to extract, <a href="#Page_141">141</a></li>
+
+<li class="indx">Perfume against moths, <a href="#Page_142">142</a></li>
+
+<li class="indx">Pheasant, roasted, <a href="#Page_291">291</a></li>
+
+<li class="indx">Pies, see under various names, as mince, rump steak, &amp;c.</li>
+
+<li class="indx">Pigeon, broiled, <a href="#Page_250">250</a></li>
+
+<li class="indx">Pigeon compôte, <a href="#Page_259">259</a></li>
+
+<li class="indx">Pigeon in savoury jelly, <a href="#Page_268">268</a></li>
+
+<li class="indx">Pigeon soup, <a href="#Page_254">254</a></li>
+
+<li class="indx">Pike, baked, <a href="#Page_281">281</a></li>
+
+<li class="indx">Pike, stewed, <a href="#Page_258">258</a></li>
+
+<li class="indx">Plaice, fried, <a href="#Page_299">299</a></li>
+
+<li class="indx">Plate, care of, <a href="#Page_8">8</a></li>
+
+<li class="indx">Plate, cleaning, <a href="#Page_181">181</a></li>
+
+<li class="indx">Plate, to remove black spots from, <a href="#Page_211">211</a></li>
+
+<li class="indx">Plovers, roasted, <a href="#Page_278">278</a></li>
+
+<li class="indx">Plum cheese, <a href="#Page_257">257</a></li>
+
+<li class="indx">Plum pudding, <a href="#Page_302">302</a></li>
+
+<li class="indx">Point lace, to clean, <a href="#Page_200">200</a></li>
+
+<li class="indx">Poisons, <a href="#Page_120">120</a></li>
+
+<li class="indx">Poisoning, <a href="#Page_135">135</a></li>
+
+<li class="indx">Pomade, Victoria, <a href="#Page_141">141</a></li>
+
+<li class="indx">Pomatum of rosemary, <a href="#Page_140">140</a></li>
+
+<li class="indx">Poor man’s drink, <a href="#Page_228">228</a></li>
+
+<li class="indx">Pope, <a href="#Page_228">228</a></li>
+
+<li class="indx">Porcelain, to clean, <a href="#Page_210">210</a></li>
+
+<li class="indx">Pork pie, Cheshire, <a href="#Page_288">288</a></li>
+
+<li class="indx">Pork, Portuguese way, <a href="#Page_251">251</a></li>
+
+<li class="indx">Pork, spare-rib, <a href="#Page_251">251</a></li>
+
+<li class="indx">Porridge, plum, <a href="#Page_298">298</a></li>
+
+<li class="indx">Porridge, Scotch, <a href="#Page_245">245</a></li>
+
+<li class="indx">Posset, treacle, <a href="#Page_230">230</a></li>
+
+<li class="indx">Posset, lemon, <a href="#Page_229">229</a></li>
+
+<li class="indx">Posset, royal, <a href="#Page_229">229</a></li>
+
+<li class="indx">Posset, pope’s, <a href="#Page_229">229</a></li>
+
+<li class="indx">Posset, jelly, <a href="#Page_228">228</a></li>
+
+<li class="indx">Posset, cold, <a href="#Page_228">228</a></li>
+
+<li class="indx">Posset, snow, <a href="#Page_230">230</a></li>
+
+<li class="indx">Posset, orange, <a href="#Page_229">229</a></li>
+
+<li class="indx">Potato fritters, <a href="#Page_261">261</a></li>
+
+<li class="indx">Potato salad, <a href="#Page_269">269</a></li>
+
+<li class="indx">Potted meat, Strasburg, <a href="#Page_260">260</a></li>
+
+<li class="indx">Prawn jelly, <a href="#Page_263">263</a></li>
+
+<li class="indx">Prawns, curried, <a href="#Page_255">255</a></li>
+
+<li class="indx">Prawns, potted, <a href="#Page_277">277</a></li>
+
+<li class="indx">Prawns, to boil, <a href="#Page_273">273</a></li>
+
+<li class="indx">Pudding, à la Soyer, <a href="#Page_293">293</a></li>
+
+<li class="indx">Pudding, plain, <a href="#Page_271">271</a></li>
+
+<li class="indx">Puddings, see under various names, as plum, marrow, &amp;c.</li>
+
+<li class="indx">Punch, à la Romaine, <a href="#Page_231">231</a></li>
+
+<li class="indx">Punch, Scotch, <a href="#Page_230">230</a></li>
+
+<li class="indx">Punch, regent’s, <a href="#Page_230">230</a></li>
+
+<li class="indx">Punch, common, <a href="#Page_230">230</a></li>
+
+<li class="indx">Punch, cold, <a href="#Page_230">230</a></li>
+
+<li class="indx">Punch, West Indian fashion, <a href="#Page_229">229</a></li>
+
+<li class="indx">Punch tea, <a href="#Page_231">231</a></li>
+
+<li class="indx">Punch, milk, <a href="#Page_230">230</a></li>
+
+<li class="indx">Punctuality, importance of, <a href="#Page_14">14</a></li>
+
+<li class="indx">Purl, hot, <a href="#Page_228">228</a></li>
+
+<li class="indx">Putty, to soften old, <a href="#Page_218">218</a></li>
+
+<li class="indx">Potatoes, several ways of cooking them, <a href="#Page_243">243</a></li>
+
+<li class="indx">Pot-pourri, <a href="#Page_141">141</a></li>
+
+<li class="indx">Poultices, <a href="#Page_111">111</a></li>
+
+<li class="indx">Powdering, <a href="#Page_163">163</a></li>
+
+<li class="ifrst">Quinine, draught for dyspepsia, <a href="#Page_129">129</a></li>
+
+<li class="ifrst">Rabbit, fricasseed, <a href="#Page_255">255</a></li>
+
+<li class="indx"><span class="pagenum" id="Page_xv">[xv]</span>Rabbits, mumbled, <a href="#Page_278">278</a></li>
+
+<li class="indx">Rabbits, stewed, <a href="#Page_250">250</a></li>
+
+<li class="indx">Ramakins, <a href="#Page_261">261</a></li>
+
+<li class="indx">Raspberry vinegar, <a href="#Page_223">223</a></li>
+
+<li class="indx">Ratafia pudding, <a href="#Page_293">293</a></li>
+
+<li class="indx">Receipts, medical and household, <a href="#Page_126">126</a></li>
+
+<li class="indx">Renovating balls, <a href="#Page_197">197</a></li>
+
+<li class="indx">Rheumatic fever, <a href="#Page_98">98</a></li>
+
+<li class="indx">Rheumatism, <a href="#Page_97">97</a></li>
+
+<li class="indx">Rheumatism, prescription for, <a href="#Page_129">129</a></li>
+
+<li class="indx">Rhubarb fool, <a href="#Page_270">270</a></li>
+
+<li class="indx">Ribbons, to take creases out of, <a href="#Page_198">198</a></li>
+
+<li class="indx">Rice and apples for children, <a href="#Page_306">306</a></li>
+
+<li class="indx">Rice glue, <a href="#Page_189">189</a></li>
+
+<li class="indx">Rice milk, <a href="#Page_145">145</a></li>
+
+<li class="indx">Rice, plain, <a href="#Page_262">262</a></li>
+
+<li class="indx">Ring-worm, <a href="#Page_105">105</a></li>
+
+<li class="indx">Roasting, <a href="#Page_236">236</a></li>
+
+<li class="indx">Rust, precautions against, <a href="#Page_218">218</a></li>
+
+<li class="indx">Rust, to take from iron or steel, <a href="#Page_212">212</a></li>
+
+<li class="ifrst">Sack posset, <a href="#Page_229">229</a></li>
+
+<li class="indx">Sago, <a href="#Page_144">144</a></li>
+
+<li class="indx">Sago milk, <a href="#Page_144">144</a></li>
+
+<li class="indx">Salads, hints upon, <a href="#Page_269">269</a></li>
+
+<li class="indx">Salmon, collared, <a href="#Page_263">263</a></li>
+
+<li class="indx">Salmon, pickled, <a href="#Page_277">277</a></li>
+
+<li class="indx">Salmon, potted, <a href="#Page_273">273</a></li>
+
+<li class="indx">Salmon-trout pie, <a href="#Page_290">290</a></li>
+
+<li class="indx">Sanders, <a href="#Page_264">264</a></li>
+
+<li class="indx">Sandwiches, Victoria, <a href="#Page_270">270</a></li>
+
+<li class="indx">Sauté, or gravy soup, <a href="#Page_272">272</a></li>
+
+<li class="indx">Sausages, Bologna, <a href="#Page_259">259</a></li>
+
+<li class="indx">Sausages, Oxford, <a href="#Page_274">274</a></li>
+
+<li class="indx">Saucepans, to clean, <a href="#Page_212">212</a></li>
+
+<li class="indx">Sauces, see under the different heads, as oysters, lobsters, shrimps, &amp;c.</li>
+
+<li class="indx">Scalds, lime liniment for, <a href="#Page_133">133</a></li>
+
+<li class="indx">Scarlet fever, <a href="#Page_33">33</a></li>
+
+<li class="indx">Scorbutic eruptions, <a href="#Page_130">130</a></li>
+
+<li class="indx">Scotch leek, <a href="#Page_281">281</a></li>
+
+<li class="indx">Scrofula, <a href="#Page_47">47</a></li>
+
+<li class="indx">Sea cookery, <a href="#Page_271">271</a></li>
+
+<li class="indx">Sea pie, <a href="#Page_271">271</a></li>
+
+<li class="indx">Seidlitz powders, <a href="#Page_222">222</a></li>
+
+<li class="indx">Senna and manna, to make palatable, <a href="#Page_307">307</a></li>
+
+<li class="indx">September, food and cookery for, <a href="#Page_284">284</a></li>
+
+<li class="indx">Servants, and mistresses, <a href="#Page_8">8</a></li>
+
+<li class="indx">Servants’ duties, routine of, <a href="#Page_18">18</a></li>
+
+<li class="indx">Servants, management of, <a href="#Page_8">8</a></li>
+
+<li class="indx">Sewage, to disinfect, <a href="#Page_135">135</a></li>
+
+<li class="indx">Shell-fish, selection of, <a href="#Page_17">17</a></li>
+
+<li class="indx">Sherry cobbler, <a href="#Page_224">224</a></li>
+
+<li class="indx">Shoes, French polish for, <a href="#Page_188">188</a></li>
+
+<li class="indx">Short-bread, <a href="#Page_256">256</a></li>
+
+<li class="indx">Shrewsbury cakes, <a href="#Page_261">261</a></li>
+
+<li class="indx">Shrimps, to boil, <a href="#Page_273">273</a></li>
+
+<li class="indx">Sick, care of the, <a href="#Page_16">16</a></li>
+
+<li class="indx">Side, remedy for pain in the, <a href="#Page_132">132</a></li>
+
+<li class="indx">Silk lace, to wash, <a href="#Page_198">198</a></li>
+
+<li class="indx">Silks, various ways of dyeing, <a href="#Page_197">197</a></li>
+
+<li class="indx">Silks, various ways of cleaning, <a href="#Page_197">197</a></li>
+
+<li class="indx">Silks, various ways of renovating, <a href="#Page_197">197</a></li>
+
+<li class="indx">Silver, to clean, <a href="#Page_212">212</a></li>
+
+<li class="indx">Simnel, to make a, <a href="#Page_257">257</a></li>
+
+<li class="indx">Sippets, <a href="#Page_146">146</a></li>
+
+<li class="indx">Sirloin of beef, <a href="#Page_250">250</a></li>
+
+<li class="indx">Skate, boiled, <a href="#Page_263">263</a></li>
+
+<li class="indx">Skate, fried, <a href="#Page_273">273</a></li>
+
+<li class="indx">Skin, remedy for chapped, <a href="#Page_130">130</a></li>
+
+<li class="indx">Skin, to prevent discoloration of, after blows, <a href="#Page_133">133</a></li>
+
+<li class="indx">Skin, to remove black stains from the, <a href="#Page_215">215</a></li>
+
+<li class="indx">Small-pox, <a href="#Page_39">39</a></li>
+
+<li class="indx">Smelling-bottles, to loosen the stoppers of, <a href="#Page_142">142</a></li>
+
+<li class="indx">Snipe ragout, <a href="#Page_259">259</a></li>
+
+<li class="indx">Snipe, roast, <a href="#Page_259">259</a></li>
+
+<li class="indx">Snuffers, to clean, <a href="#Page_213">213</a></li>
+
+<li class="indx">Soda cake, <a href="#Page_270">270</a></li>
+
+<li class="indx">Soda powders, <a href="#Page_222">222</a></li>
+
+<li class="indx">Soup à la Chartre, <a href="#Page_280">280</a></li>
+
+<li class="indx">Soup à la sap, <a href="#Page_254">254</a></li>
+
+<li class="indx">Soup, baked, <a href="#Page_298">298</a></li>
+
+<li class="indx">Soup, common, <a href="#Page_248">248</a></li>
+
+<li class="indx">Soup for the poor, <a href="#Page_298">298</a></li>
+
+<li class="indx">Soups, Flemish, <a href="#Page_289">289</a></li>
+
+<li class="indx">Soups, see under various names, as hare, giblet, &amp;c.</li>
+
+<li class="indx">Spanish pea, <a href="#Page_262">262</a></li>
+
+<li class="indx">Spasms, remedy for, <a href="#Page_132">132</a></li>
+
+<li class="indx">Spinach, <a href="#Page_272">272</a></li>
+
+<li class="indx">Spinach, boiled, <a href="#Page_265">265</a></li>
+
+<li class="indx">Spinach, stewed, <a href="#Page_265">265</a></li>
+
+<li class="indx">Spinach stewed with eggs, <a href="#Page_299">299</a></li>
+
+<li class="indx">Sponges, to clean, <a href="#Page_143">143</a></li>
+
+<li class="indx">Sprains, <a href="#Page_106">106</a></li>
+
+<li class="indx">Spruce beer powders, <a href="#Page_222">222</a></li>
+
+<li class="indx">Spruce beer, white, <a href="#Page_225">225</a></li>
+
+<li class="indx">Stain mixture, <a href="#Page_202">202</a></li>
+
+<li class="indx">Stains, means of removing, <a href="#Page_194">194</a></li>
+
+<li class="indx">Steel goods, to clean, <a href="#Page_211">211</a></li>
+
+<li class="indx">Stew for invalids, <a href="#Page_147">147</a></li>
+
+<li class="indx">Stew, first-watch, <a href="#Page_271">271</a></li>
+
+<li class="indx">Stewing, <a href="#Page_172">172</a>, <a href="#Page_238">238</a></li>
+
+<li class="indx">Stings, remedy for, <a href="#Page_136">136</a></li>
+
+<li class="indx">Stockings, to clean silk, <a href="#Page_198">198</a></li>
+
+<li class="indx">Stoppering, &amp;c., <a href="#Page_148">148</a></li>
+
+<li class="indx">Straining, <a href="#Page_155">155</a></li>
+
+<li class="indx">Suet milk, <a href="#Page_145">145</a></li>
+
+<li class="indx">Summer beverages, <a href="#Page_221">221</a></li>
+
+<li class="indx">Sweetbreads, larded, <a href="#Page_275">275</a></li>
+
+<li class="indx">Syllabub, <a href="#Page_265">265</a></li>
+
+<li class="indx">Syllabub, Somersetshire, <a href="#Page_297">297</a></li>
+
+<li class="indx">Syllabub, Devonshire, <a href="#Page_279">279</a></li>
+
+<li class="indx">Syllabub, London, <a href="#Page_279">279</a></li>
+
+<li class="indx">Syrup pie, <a href="#Page_278">278</a></li>
+
+<li class="indx"><span class="pagenum" id="Page_xvi">[xvi]</span>Tables, laying out and arranging for breakfasts, luncheons, dinners, teas, suppers, &amp;c., <a href="#Page_309">309</a></li>
+
+<li class="indx">Tamarind drink, <a href="#Page_225">225</a></li>
+
+<li class="indx">Tapioca, <a href="#Page_144">144</a></li>
+
+<li class="indx">Tea cakes, <a href="#Page_256">256</a></li>
+
+<li class="indx">Tea-trays, to clean, <a href="#Page_214">214</a></li>
+
+<li class="indx">Teeth, to fill decayed, <a href="#Page_138">138</a></li>
+
+<li class="indx">Teeth, to remove tartar from the, <a href="#Page_139">139</a></li>
+
+<li class="indx">Teeth, preservation of the, <a href="#Page_82">82</a></li>
+
+<li class="indx">Teething, <a href="#Page_32">32</a></li>
+
+<li class="indx">Teething mixture, <a href="#Page_129">129</a></li>
+
+<li class="indx">Temperance in meats and drinks, <a href="#Page_14">14</a></li>
+
+<li class="indx">Tenant and landlord, <a href="#Page_3">3</a></li>
+
+<li class="indx">Tench, as water souchy, <a href="#Page_250">250</a></li>
+
+<li class="indx">Tench, fried, <a href="#Page_263">263</a></li>
+
+<li class="indx">Tench, stewed, <a href="#Page_295">295</a>, <a href="#Page_299">299</a></li>
+
+<li class="indx">Throat, affections of the, <a href="#Page_86">86</a></li>
+
+<li class="indx">Throat, remedy for sore, <a href="#Page_131">131</a></li>
+
+<li class="indx">Thrush, <a href="#Page_36">36</a></li>
+
+<li class="indx">Tic-douloureux, <a href="#Page_100">100</a></li>
+
+<li class="indx">Tic-douloureux, remedy for, <a href="#Page_131">131</a></li>
+
+<li class="indx">Tin covers, to clean, <a href="#Page_211">211</a></li>
+
+<li class="indx">Toasting well, <a href="#Page_240">240</a></li>
+
+<li class="indx">Toddy, buttered, <a href="#Page_231">231</a></li>
+
+<li class="indx">Toffee, for hooping-cough, <a href="#Page_128">128</a></li>
+
+<li class="indx">Toilette receipts, <a href="#Page_136">136</a></li>
+
+<li class="indx">Tomato, <a href="#Page_290">290</a></li>
+
+<li class="indx">Tomatoes, stuffed, <a href="#Page_292">292</a></li>
+
+<li class="indx">Tooth-ache, cure for, <a href="#Page_131">131</a></li>
+
+<li class="indx">Tooth-powders, <a href="#Page_139">139</a></li>
+
+<li class="indx">Trafalgar cakes, <a href="#Page_293">293</a></li>
+
+<li class="indx">Treacle beer, <a href="#Page_223">223</a></li>
+
+<li class="indx">Tripe, stewed, <a href="#Page_275">275</a></li>
+
+<li class="indx">Tripe, soused, <a href="#Page_288">288</a></li>
+
+<li class="indx">Tripe, stuffed and roasted, <a href="#Page_288">288</a></li>
+
+<li class="indx">Trotters, sheep’s, <a href="#Page_145">145</a></li>
+
+<li class="indx">Trout, boiled, <a href="#Page_268">268</a></li>
+
+<li class="indx">Trout, pickled, <a href="#Page_277">277</a></li>
+
+<li class="indx">Trussing, <a href="#Page_320">320</a></li>
+
+<li class="indx">Turbot, pickled, <a href="#Page_299">299</a></li>
+
+<li class="indx">Turbot, boiled, <a href="#Page_282">282</a></li>
+
+<li class="indx">Turkey, Dutch way, <a href="#Page_273">273</a></li>
+
+<li class="indx">Turkey patties, <a href="#Page_250">250</a></li>
+
+<li class="indx">Turnip pie, <a href="#Page_296">296</a></li>
+
+<li class="indx">Turnips, boiled and mashed, <a href="#Page_274">274</a></li>
+
+<li class="indx">Tying down, <a href="#Page_148">148</a></li>
+
+<li class="indx">Typhus fever, to prevent infection from, <a href="#Page_135">135</a></li>
+
+<li class="ifrst">Ulcers, ointment for, <a href="#Page_133">133</a></li>
+
+<li class="ifrst">Varnishes, various, <a href="#Page_216">216</a></li>
+
+<li class="indx">Varnish, for baskets and straw hats, <a href="#Page_216">216</a></li>
+
+<li class="indx">Varnish, incombustible, <a href="#Page_216">216</a></li>
+
+<li class="indx">Varnish, for plaster figures, <a href="#Page_216">216</a></li>
+
+<li class="indx">Varnish, for harness, <a href="#Page_216">216</a></li>
+
+<li class="indx">Veal broth, <a href="#Page_258">258</a></li>
+
+<li class="indx">Veal cake, <a href="#Page_264">264</a></li>
+
+<li class="indx">Veal cutlets à la Maintenon, <a href="#Page_279">279</a></li>
+
+<li class="indx">Veal, larded, <a href="#Page_296">296</a></li>
+
+<li class="indx">Veal olives, <a href="#Page_260">260</a></li>
+
+<li class="indx">Veal sausages, <a href="#Page_251">251</a></li>
+
+<li class="indx">Veal stock, <a href="#Page_253">253</a></li>
+
+<li class="indx">Veal tea, <a href="#Page_147">147</a></li>
+
+<li class="indx">Vegetable marrow, <a href="#Page_274">274</a></li>
+
+<li class="indx">Vegetable pudding, <a href="#Page_261">261</a></li>
+
+<li class="indx">Vegetables, observations on cooking, <a href="#Page_260">260</a></li>
+
+<li class="indx">Vegetables, selection of, <a href="#Page_17">17</a></li>
+
+<li class="indx">Velvet, to iron, <a href="#Page_207">207</a></li>
+
+<li class="indx">Velvet, to raise the pile of, <a href="#Page_207">207</a></li>
+
+<li class="indx">Velvet, to restore, <a href="#Page_207">207</a></li>
+
+<li class="indx">Venison, <a href="#Page_251">251</a></li>
+
+<li class="indx">Venison, fried, <a href="#Page_292">292</a></li>
+
+<li class="indx">Ventilation, <a href="#Page_14">14</a></li>
+
+<li class="indx">Vermicelli, <a href="#Page_262">262</a></li>
+
+<li class="ifrst">Warmth, in relation to health, <a href="#Page_22">22</a></li>
+
+<li class="indx">Warts, cure for, <a href="#Page_132">132</a></li>
+
+<li class="indx">Wasp, to cure the sting of a, <a href="#Page_135">135</a></li>
+
+<li class="indx">Water, a corrective for bad, <a href="#Page_217">217</a></li>
+
+<li class="indx">Water, hints respecting, <a href="#Page_172">172</a></li>
+
+<li class="indx">Waterproof boots, <a href="#Page_217">217</a></li>
+
+<li class="indx">Waterproof cements, <a href="#Page_161">161</a></li>
+
+<li class="indx">Waterproof cloth, <a href="#Page_217">217</a></li>
+
+<li class="indx">Waterproofing cloth, Chinese method, <a href="#Page_218">218</a></li>
+
+<li class="indx">Whey, lemon, <a href="#Page_231">231</a></li>
+
+<li class="indx">Whey, vinegar, <a href="#Page_231">231</a></li>
+
+<li class="indx">Whey, mustard, <a href="#Page_231">231</a></li>
+
+<li class="indx">Whisky toddy, <a href="#Page_231">231</a></li>
+
+<li class="indx">Whitebait, fried, <a href="#Page_273">273</a></li>
+
+<li class="indx">White-ears, roasted, <a href="#Page_282">282</a></li>
+
+<li class="indx">Whiting, boiled, <a href="#Page_268">268</a></li>
+
+<li class="indx">Whiting, fried, <a href="#Page_268">268</a></li>
+
+<li class="indx">Wine whey, <a href="#Page_231">231</a></li>
+
+<li class="indx">Wine, mulled, <a href="#Page_231">231</a></li>
+
+<li class="indx">Winter beverages, <a href="#Page_221">221</a></li>
+
+<li class="indx">Wood, to colour black, <a href="#Page_195">195</a></li>
+
+<li class="indx">Woodcocks ragout, <a href="#Page_296">296</a></li>
+
+<li class="indx">Woodcock, roasted, <a href="#Page_291">291</a></li>
+
+<li class="indx">Wounds, ointment for, <a href="#Page_134">134</a></li>
+
+<li class="ifrst">Zinc ointment, <a href="#Page_130">130</a></li>
+
+</ul>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_1">[1]</span></p>
+
+<h1><span class="smaller">THE</span><br>
+PRACTICAL HOUSEWIFE.</h1>
+
+<h2 class="nobreak" id="THOUGHTS_AND_MAXIMS_ON_HOUSEKEEPING">THOUGHTS
+AND MAXIMS ON HOUSEKEEPING.</h2>
+
+<h3 class="nobreak" id="Chapter_I"><span class="smcap">Chapter I.</span></h3>
+
+<p class="ch">Importance of the Subject—Deficiencies in Practical Training—The
+Happiness of Home mainly depends upon the Housewife.</p>
+
+</div>
+
+<p>The superintendence of a house, and the management, forethought,
+economy, and good sterling sense requisite properly to achieve this,
+demand as much study and perseverance as the acquisition of music,
+painting, or any other accomplishment. The latter are taught most
+sedulously; young girls are educated to delight our eyes and ears, and
+to shine in society: would it not be well if they were also educated to
+sustain a woman’s home, and often homely, duties?</p>
+
+<p>In no country is domestic comfort so prized as in England. It is in
+our happy land that the word Home is best felt and enjoyed; from the
+wealthy merchant to the peasant, home is the centre around which all
+else revolves; yet, strange to say, in all ranks there are thousands of
+girls brought up utterly in ignorance of home duties. They are taught
+a trade, or are educated for governesses, until that branch of female
+employment is so crowded with competitors, that upper servants obtain
+a better salary and are treated with more respect; or they are crammed
+with brilliant accomplishments and skilled in ornamental work, but of
+domestic duties they know little or nothing. Why is this? Surely
+elegance and utility are not incompatible.</p>
+
+<p>It is not alone the wife or mother who should be skilled in household
+knowledge. Every girl who has emerged from childhood, and who is
+approaching towards womanhood, is liable to be called upon to assume
+the reins of domestic government; the mother may be ill, bed-ridden,
+or die: why should the father, who has perhaps one or two daughters
+of sixteen years old or thereabouts, be obliged to seek elsewhere for
+a housekeeper?</p>
+
+<p><span class="pagenum" id="Page_2">[2]</span></p>
+
+<p>We trust that our readers will not for a moment imagine that we
+have any objection to accomplishments, that we would have a woman
+be merely an upper servant in the house it is her province to guide,
+that we consider the kitchen her only sphere, or that we undervalue
+intellectual acquirements, and elegant occupations. Far from it; but
+we would have our model housewife familiar with all the routine of
+domestic duties, well acquainted with the minutiæ of household
+economy, and perfectly competent to direct, or if need be, teach her
+servants—ay, even in cases of necessity, to do things herself.</p>
+
+<p>Every now and then we hear of a great stir being made about the
+“rights of women,” and claims made for their having an equal amount
+of power, and an equally active part in the business of life with men.
+It is by no means our intention to enter into the merits or demerits
+of that subject, but what we have to say is this, that if women were,
+from the highest to the lowest, more systematically educated to wield
+properly the great amount of power they <i>do</i> possess, and if they were
+habituated actively and energetically to enter into that portion of the
+business of life which is their own peculiar sphere, this world would
+be a much happier and better one.</p>
+
+<p>There is a medium, however, in all things. A woman who worries
+all within her reach by her ultra-housewifery, who damps one down
+with soap and water, poisons one with furniture polish, takes away
+one’s appetite by the trouble there is about cooking the simplest thing,
+and fidgets one by over-done preciseness and cleanliness, is almost as
+much to be avoided as a downright sluggard, or the veriest simpleton.</p>
+
+<p>Neither would we have domestic economy and home duties vaunted,
+or made the constant theme of conversation; they are the private
+employments of woman; she must study other things in order to
+entertain her relatives and friends. Those who talk most of their
+duties are generally those who perform them most imperfectly. When
+a man returns to his home, or enters his sitting-room, fatigued and
+perhaps disappointed by the business of the day, he does not want
+to be annoyed by the details of domestic accidents, the misdemeanours
+of servants, and the cheating of tradespeople. He has had <i>his</i> worries
+during the day, too, and with that pride, or reserve, or want of confidence
+which is peculiar to most men, he keeps them to himself.</p>
+
+<p>Many a girl can make good pastry, or dress up jellies, and such
+like, for an evening party, and being much complimented for her
+labours by those who relish the produce, forthwith fancies herself a
+capital housewife, while in all probability, she scarcely knows how
+vegetables are cooked, is profoundly ignorant of the prices of the
+commonest articles of daily consumption, and could not tell of what
+material a house-cloth should be made.</p>
+
+<p>And how few there are who could, in case of need, make a cup of
+good gruel, or a glass of white-wine whey, or even a little broth or
+barley water. We do not say that they could not manage to produce
+something resembling these things, but the capricious appetite of
+the invalid rejects the tasteless messes.</p>
+
+<p><span class="pagenum" id="Page_3">[3]</span></p>
+
+<p>Some persons affirm that they have no capacity for this matter,
+no taste for that. To such we would reply, If the things alluded to
+are necessary parts of duty, cultivate a taste, persevere in endeavouring
+to improve a capacity for them. This world is a beautiful one, in
+spite of what grumblers say, and thousands would find it a much
+happier one if they studied their duties more, and sought their pleasure
+or indulged their fancies less. To all of us it is intended to be a place
+of trial and probation, and every human being in it exercises a greater
+or less influence upon the character, the happiness, and the destinies
+of many others, and is accountable for opportunities wasted, and blessings
+neglected or transformed; and women especially so.</p>
+
+<p>From the peeress to the peasant, a highly principled, sensible woman,
+is, or may be, a blessing to numbers; and not so much by great
+deeds or extraordinary exertions, but simply by a quiet, straightforward
+performance of those duties which God has given her to do.</p>
+
+<p>Thus far we have gone with our exordium; but in subsequent papers
+we shall proceed seriatim through the various duties and business
+appertaining to a house, endeavouring to map out a clear chart of
+what these are, to point to the sudden rocks, and show as simply
+and tersely as possible how these may be avoided, and the vessel
+floated always in tolerably peaceful waters.</p>
+
+<p>As it is the province of man to promote the necessaries and comforts
+of home, so it is the province of woman wisely to dispense them;
+and upon the due performance of her onerous duties rests the social
+joy and peace of the home, while nothing but muddle, misery, and
+ruin can follow neglect of them. For her guidance we have at
+much labour brought before her information upon subjects that fall
+within the true scope of housekeeping, and multifarious as those
+subjects are, it is our belief that in consulting the Index she will find
+a reference to most of those subjects upon which she may require
+information.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+
+<h3 class="nobreak" id="Chapter_II"><span class="smcap">Chapter II.</span></h3>
+
+<p class="ch">The Beginning of House keeping—Importance of a proper Appreciation of
+Economy at the Commencement—Taking a House—Choice of Locality—Agreement
+with the Landlord—Relative Advantages and Disadvantages of Furnished
+Lodgings—Economy and Taste in the Selection of Furniture—Importance
+of a proper Selection of Kitchen Utensils.</p>
+
+</div>
+
+<p>That sensible and oft-quoted old lady, Mrs. Glasse, in one of her
+recipes begins thus:—“First catch your hare.” Acting upon so good
+an example, we will first take a house and furnish it, previously to
+laying down axioms for its management.</p>
+
+<p>Before any steps are taken, the income or pecuniary means of the
+parties about to commence housekeeping, should be well considered.
+We know that by young “brides elect,” and rash youths bent on
+<span class="pagenum" id="Page_4">[4]</span>matrimony, such £ s. d. matters will be deemed dreadfully sublunary;
+they have a notion that if once they are married, all will be sure to
+go right. A young clerk, rejoicing in an income of £80 or £100 per
+annum, more or less, every penny of which he has been in the habit
+of seeing annually swallowed up by his own expenses, falls in love
+with the daughter of a well-to-do tradesman, a surgeon, or a lawyer
+in tolerable practice. The young lady can sing and play, speak French,
+Italian, and German a little, produce marvels in the way of crochet
+and ornamental work, loves poetry and romance, and can trim herself
+a smart bonnet, which, however, often costs more than if she had
+purchased one ready made. But she has been at boarding-school,
+and knows little or nothing of life as it is; her wants have been
+provided for, there have been servants to wait upon, and parents to
+love and cherish her; and now, to crown all, she has a lover to adore
+her, to write “sonnets to her eyebrow,” sing a second to her duets,
+and flatter her caprices and pretty whims.</p>
+
+<p>If the father is a shrewd, worldly man, he soon nips this promising
+bit of flirtation in the bud; but if he is an easy-going sort of person,
+or one with a family of daughters who will, he knows, at his death,
+be but poorly provided for, he lets matters take their course. The
+young man proposes, feeling certain in his own mind that a wife will
+be an actual saving to him—single men are so imposed upon! The
+heads of the families meet in grave consultation on the subject of
+“ways and means,” and not seeing their way clearly, separate without
+coming to any resolution. The young people are importunate; they
+urge all sorts of hopeful, inexperienced arguments, and become eloquent
+under the enthusiasm of love. He wilfully ignores the fact that he
+has been accustomed to spend half his income on clothes and amusements,
+and that a merely nominal sum had been paid to his parents
+for board and lodging, and all the comforts of a good home, and the
+rest frittered away he scarcely knows how. She forgets how much
+she spends on gloves, ribbons, perfumes, and other finery, not to mention
+actual necessaries, and persists in seeing an <i>el dorado</i> in the income
+of her lover.</p>
+
+<p>They overcome all obstacles and are married, and with <i>éclat</i>, or it
+would not be <i>comme il faut</i>. As much is spent on the bridal dress and
+the hired coaches, and the breakfast, as would keep the newly-married
+pair comfortably for a month; then off they go into the country to spend
+in travelling, hotel-bills, &amp;c., some £20 or £30, and fulfil all the requirements
+of the etiquette of this enlightened age, which often imperiously
+demands reckless expenditure when common sense would advise more
+than usual economy.</p>
+
+<p>However, we do not consider it our mission to enter on Quixotic
+quarrels with the ways of the world. It is, as our young people soon
+find—</p>
+
+<div class="poetry-container">
+  <div class="poetry">
+    <div class="stanza">
+      <div class="verse indent0">“A very good world to live in,</div>
+      <div class="verse indent0">To lend, to spend, or to give in;</div>
+      <div class="verse indent0">But to beg, or borrow, or get one’s own,</div>
+      <div class="verse indent0">’Tis the very worst world that ever was known.”</div>
+    </div>
+  </div>
+</div>
+
+<p><span class="pagenum" id="Page_5">[5]</span></p>
+
+<p>In taking a house, the first matters to be considered are, the rent we
+can afford to give, and whether we are bound to any particular locality.
+Having settled this, we may begin our search accordingly. Where
+locality is not specified, always choose one as open and airy as may be,
+and where the soil, or at any rate the subsoil, is not clay, where the
+drainage is good, and there is an ample supply of water, and no
+neighbouring factories giving out noxious gases and poisonous smoke
+and vapour. Too close a vicinity to a churchyard is likewise to be
+avoided. Of course, the house must be capable of accommodating the
+family who are to occupy it, and there should always be a spare room
+or two which can be used for bed-rooms, or other purposes in case of
+emergency. There should be closets, cellars, &amp;c., and good ventilation
+front and back. A fee to a well-qualified surveyor is often well
+bestowed, for he may detect serious faults in a house, which, to an
+ordinary observer, seems well-built and comfortable.</p>
+
+<p>The agreement with the landlord should be clearly understood, and
+all liabilities as to parochial and other taxes, local rates, house repairs,
+with charges for fixtures, &amp;c., inquired into, and definitely arranged,
+before the agreement is signed.</p>
+
+<p>It sometimes happens that the chief rooms are not papered and
+painted until the house is let. In such case the in-coming tenant
+generally has the power of choosing the papers, or panellings, and
+paint. He will, of course, select such as will best harmonize with the
+colour which the furniture and hangings should have.</p>
+
+<p>Having taken our house, it generally wants a thorough cleaning and
+airing. The former may sometimes be got out of the landlord; the
+latter must always be done by the tenant; and in spring, autumn, and
+winter, fires should be kept for three or four days, according to the time
+the house has been empty, and to the repairs it has undergone during
+that interval; for, of course, nobody takes a house in the state of dirt
+and dis-repair in which it is usually left by an out-going tenant, or if
+they do so under the notion that the landlord will set it all to rights
+after they are in, they will find out their mistake, and repent their
+confidence.</p>
+
+<p>We will now suppose the house taken, cleaned <i>thoroughly</i>, and well
+aired, and will proceed to furnish it. But first we must pause to observe
+that young people will do well carefully to consider matters before they
+take upon themselves the troubles and responsibilities of housekeepers.
+Where their joint savings, or some sum especially bestowed for the
+purpose by friends or parents, enable them to make the necessary outlay
+for furniture, linen, &amp;c., and yet have something left to put by for “a wet
+day,” and the rent and taxes can be afforded by the income of the husband,
+it is all well and good. But if money must be borrowed, or debts incurred,
+or the income mortgaged,—begin life in the quietest way rather than
+with this responsibility, or with these incumbrances. Take furnished
+apartments for awhile, until you see your way. Thirty pounds a year
+will pay for two rooms on the ground-floor, and fifty for two on the
+drawing-room floor, in a respectable locality, and this covers rent, wear
+and tear of furniture, and attendance.</p>
+
+<p><span class="pagenum" id="Page_6">[6]</span></p>
+
+<p>We know that it is customary to say that people are victimized,
+cheated, ill-used and abused in furnished lodgings; poisoned with dirt,
+and devoured by vermin. It may be so in some places, but all we have
+to say is, that the first four years of our married life were passed in
+them, and now every autumn, for a month or six weeks, we dwell in
+furnished lodgings at some watering-place, and that we have found the
+trials of housekeeping pretty much the same; whether in lodgings or
+in a house, with one’s own servants; the expenses in the former were
+fewer, so were the comforts, and the waste and cheating are about the
+same in both cases, when strict surveillance is not exercised.</p>
+
+<p>Of course, if people will permit themselves to be cheated, and do not
+know how much or how little of each article of food or grocery ought
+to be consumed per day or per week, or what its cost is, they will be
+cheated by lodging-house keepers, and also their own servants.
+Neither is it wise to go into an actual lodging-house, where the
+proprietors avowedly live by, or, in other words, on their lodgers.
+There are always respectable families to be found who only let one set
+of apartments, and with whom it is very possible to get along
+comfortably. As to the much-decried attendance in lodgings, we found
+generally, that by keeping our boxes and drawers locked, and throwing
+as little temptation in the servants’ way as possible, we were seldom
+robbed; and that, by consideration for and patience with the household
+drudge, aided by the occasional spur of some little gift or gratuity, we
+got a fair share of her services.</p>
+
+<p>But to our furnishing business. Here, again, those unsentimental
+letters £ s. d. present themselves, and say, “Thus far shalt thou go,
+and no farther,”—and that limit is dependent upon the funds in hand, and
+which may, without incurring debts or emptying the purse, be expended.</p>
+
+<p>For bed-room furniture, mahogany, maple-wood, and oak are the best
+and prettiest; there are also very serviceable, well-polished, stained
+wood imitations of all these three; and there are, too, very common
+and trumpery imitations, which turn shabby in a few months, and are
+generally badly put together, and do no service; two good chairs are
+worth a dozen of such rubbish as these latter.</p>
+
+<p>As a general rule, we should advise avoidance of all cheap, showy,
+furnishing establishments; likewise, unless you are wealthy, of all
+fashionable upholsterers.</p>
+
+<p>Patronize good, old-established houses of business, and do not, to
+spare trouble, enter a large emporium, which too often, like Jack-of-all-trades,
+does everything, but nothing well; seek for separate articles
+at the establishments of various respectable tradespeople.</p>
+
+<p>Never buy second-hand bedsteads, bedding, or hangings, unless you
+are well convinced that no more than you bargain for is included in
+the purchase.</p>
+
+<p>Iron and brass bedsteads, which can now be had of every size, form,
+and price, are far preferable, both as regards health, cleanliness, and
+lightness, to any others.</p>
+
+<p>Chintz or dimity are better for bed-furniture than damask, moreen, or
+<span class="pagenum" id="Page_7">[7]</span>any fabric containing wool; they harbour less dust, and are less liable
+to hide vermin.</p>
+
+<p>Kidderminster carpets are best adapted for bed-rooms. Never place
+carpet under a bed, or you provide a resting-place for all the dust and
+flock which daily falls from the mattresses, and establish a nice hot-bed
+for fleas. Let the carpet be composed of about three pieces, in order
+that it may be frequently taken up and beaten or shaken, and the
+floor scrubbed clean.</p>
+
+<p>Those who value health will not have a feather-bed in their house.
+Good mattresses of wool, and wool and horsehair, iron bedsteads, and
+as little bed-furniture, curtains, &amp;c., as may be, with a light quilt, are
+the best preventives against rising languid, inert, and unfit in the
+morning for the duties of the day.</p>
+
+<p>Never crowd a bed-room with furniture; have that which is really
+useful and requisite, and no more; and in fitting it up, always
+remember that illness often comes when we least expect it, and take
+care that your room shall possess such articles as will then be needful
+for comfort and ease.</p>
+
+<p>A dining-room requires little furniture; but that little should be
+good and handsome, and of mahogany.</p>
+
+<p>About furnishing drawing-rooms, we can give no directions, so much
+depends upon taste. We would only reiterate our warning to beware
+of showy, veneered, vamped-up furniture; or, when the room has had
+a fire in it some dozen times, you will be startled occasionally by
+reports, as if small cannon were discharged, and on rising to investigate
+such alarming noises, you will find, perhaps, a crack across one door of
+the beautiful rosewood cheffonier, or a gaping chasm in that lovely
+loo-table, or a piece of carved work flown off the card-table, showing
+only deal beneath!</p>
+
+<p>Here, again, a little furniture tastefully arranged, is far better than a
+crowd of articles; besides, in one’s course through life, furniture
+accumulates gradually, and if it is necessary to sell one thing in order
+to make way for another, that is a very unprofitable business.</p>
+
+<p>We now come to the kitchens, where the wants are multifarious, for
+here must be accumulated means of feeding, and cleaning, and keeping
+in order the whole house. Of course we can give no detailed account
+of what will be required, as all depends upon the extent and style of the
+household; all we can do, therefore, is to make one or two general
+remarks on the durability of different wares.</p>
+
+<p>As few copper cooking utensils as possible should be had, and those
+few should be most thoroughly tinned in the inside, and always carefully
+cleaned and dried before being put away. For ourselves, we prefer
+block tin to anything else for saucepans, pots, and kettles generally.
+Iron does not so quickly or plainly tell any tale of dirt or neglect;
+cast-iron is very brittle, and cannot be repaired when broken; and
+copper is so likely to harbour verdigris. A good double block tin
+saucepan should always have the cover, the handle, and the back,
+kept bright as silver, and the top, spout, front, and handle of the
+<span class="pagenum" id="Page_8">[8]</span>kettle, should also be kept bright; for, besides that a polished surface
+maintains heat better than an uneven, blackened one, it looks wonderfully
+better; and if the smoke is never allowed to gather on these
+parts, it is easy to keep the utensils as bright as they were at first.</p>
+
+<p>For stewpans, iron tinned on the inside is most useful.</p>
+
+<p>Candlesticks for common house or kitchen use should be of tin or
+brass, and large enough to prevent grease spots. There is no wear
+in japan.</p>
+
+<p>Wooden bowls for washing glass and china, and block tin or zinc
+hand-bowls, will be found most serviceable.</p>
+
+<p>All utensils for the conveyance of water about a house should be of
+metal, as water-cans of different sizes, hot water jugs with covers,
+shaving-mugs, &amp;c., since thereby much breakage will be saved; and
+these, if bought good at first, will, with ordinary care, last a very
+long time. The same remark applies to foot-baths. Very pretty
+toilet sets for the wash-stand are now also made in zinc, and
+beautifully painted or japanned.</p>
+
+<p>Sarcophagus, and other extraordinarily shaped coalscuttles, are to be
+avoided as most troublesome and awkward affairs, out of which it is
+next to impossible to extract coals conveniently.</p>
+
+<p>In the “Housewife’s Reason Why,”&#x2060;<a id="FNanchor_1" href="#Footnote_1" class="fnanchor">[1]</a> the advice which is here
+given arbitrarily, is supported by the explanation of principles, or
+<i>reasons</i>, with which every Housewife should be acquainted, and a
+knowledge of which will impart a quickening interest to every duty
+she is called upon to perform.</p>
+
+<div class="footnotes">
+<div class="footnote"><p><a id="Footnote_1" href="#FNanchor_1" class="label">[1]</a> London: Houlston &amp; Wright.</p></div>
+</div>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+
+<h3 class="nobreak" id="Chapter_III"><span class="smcap">Chapter III.</span></h3>
+
+<p class="ch">Care of Plate—Choice of Cutlery—Crockery, China, Glass, Ornaments—Linen,
+Bedding—Uses for Old Linen—Brushes—Miscellanies—Income and
+Expenditure—Mistresses and Servants—Hiring Servants—Management
+of Servants—Watchfulness a Leading Principle in Economy.</p>
+
+</div>
+
+<p>With regard to all those articles which fall under the general
+denomination of “plate,” we should advise that all imitations be
+avoided; let those who cannot afford silver or plated goods be content
+to use simple metal, which does not pretend to be more than it really
+is. All the imitations of silver will, even with the utmost care, betray
+themselves in a very short time, and have a would-be-genteel-if-I-could
+sort of air, which is far less respectable than the plainest of all
+materials; besides, the money they cost would purchase a few <i>real</i>
+articles, which are always worth their weight in silver, whereas the
+imitations have only a nominal value, and lose even that as they
+become discoloured and dull.</p>
+
+<p><span class="pagenum" id="Page_9">[9]</span></p>
+
+<p>Metal tea and coffee pots may be had very good, and in very handsome
+patterns, and they are far more durable than china, drawing
+better, and retaining heat longer.</p>
+
+<p>Cheap cutlery is mistaken economy. Good knives and forks will,
+with ordinary care, last for years; common ones have no wear in
+them, and never can be made to cut well.</p>
+
+<p>Crockery, china, and glass, we need say little about, for they may be
+had at all prices and of all qualities. The moulded or cast glass looks
+as well as cut-glass, if not placed in contrast with it, and wears as long,
+and costs considerably less. For dishes, jugs, butter-coolers, &amp;c., we
+should always use it; decanters, wine-glasses, and tumblers, do not
+look so well in it.</p>
+
+<p>As regards ornamental china, or glass, or what not, little can be
+said, these things are so much matters of taste; but better have but
+one, and let that one be really handsome and good, than have a crowd
+of cheap, showy trifles; besides, these, again, are things which gradually
+accumulate, and therefore it is always better to devote the money in
+hand to necessary articles, and leave the more ornamental ones for
+after consideration. A good clock for the kitchen, and a handsome
+one for the drawing-room, are useful and necessary things, especially
+the former.</p>
+
+<p>In household linen, again, it is false economy to buy common or
+cheap materials. For sheets, linen, union, calico, and Swiss twilled
+calico are used; these substances are now woven wide enough to
+render a seam unnecessary, and all we have to do is to measure the
+width of the beds and allow an extra half yard; the ordinary length
+of a sheet is three yards and a half. The pillow-cases must be of
+the same material as the sheets. Marseilles quilts are too heavy to
+be beneficial to health; any industrious housewife may knit very
+serviceable and pretty counterpanes in squares or shell-shaped pieces,
+during those periods when she is chatting, or between the lights, or
+at hours when she would otherwise most probably be doing nothing.
+It is for such useful purposes as these we value knitting, crochet, &amp;c.,
+for they can be made the means of economy and usefulness, instead
+of being, as they too often are, employed on useless expensive trifles.</p>
+
+<p>Table-cloths, tray-cloths, and dinner napkins will of course come
+under the category of “linen,” and can be obtained at very reasonable
+prices compared with what they were twenty years since. Towels,
+too, are included in this list. In the case of chamber towels, again,
+comes diversity of opinion, some preferring a soft, some a hard, some
+a rough, and some a smooth towel; damask and diaper are not soft
+enough for some delicate skins. For our own part we like towels
+which administer a certain amount of friction to the skin, and all
+medical men agree that this is requisite to health. For the kitchen,
+round towels, tea-cloths, and glass-cloths, will be required, as well
+as dusters, pudding-cloths, knife-cloths, house-cloths, and flannels for
+cleaning. These, although they do not come precisely under the
+head of “linen,” will have, by young housekeepers newly furnishing,
+to be purchased at the same time, and therefore may as well be
+<span class="pagenum" id="Page_10">[10]</span>mentioned here. Old sheets make good glass-cloths; old table-cloths
+make nice soft towels; all dresses of cotton, or old dress-linings, will
+serve for dusters, and old blankets for house-flannels.</p>
+
+<p>Besides these, there are needed toilet-covers for chamber tables,
+chests of drawers, &amp;c., carpet covers, muslin for chamber window-curtains,
+muslin for drapery for the toilet-table, coarse sheeting for
+dusting-sheets to cover the beds or drawing-room furniture when
+sweeping and cleaning; a yet coarser sheet to lay down in front of
+the stoves when they are being cleaned, chamois leathers for cleaning
+the plate, brass, steel, and windows; and bags for the best brooms.</p>
+
+<p>Then we come to brushes, and their name is legion. Oh, this
+furnishing a house is a serious affair! a carpet-broom, a short handled
+one for the stair carpets, a hair-broom for the bed-rooms, and another
+for the passages and kitchens; feather brushes, dusting-brushes, stove-brushes,
+hearth-brushes, shoe-brushes, plate-brushes, paste-brushes,
+clothes-brushes, a hat-brush, and a table-brush to remove the crumbs
+from the table-cloth, are all needed; and these should be bought at
+a good warehouse, and of good quality, if we would have them do us
+service, and not fall to pieces, or lose their hair, as soon as they are
+fairly brought into use.</p>
+
+<p>There are many items yet unmentioned, but it will not be requisite
+for us to waste our time, or that of our readers, by enumerating them
+all seriatim; we will therefore proceed to other matters.</p>
+
+<p>Supposing now that we have our house, and it is furnished, the
+next thing to determine is how many servants can be afforded. Must
+we be content with one, a “general servant;” or can we afford a cook
+and housemaid, or even aspire to the gentility of a man-servant or
+a page? Beware of this latter individual, young housekeepers, if you
+value your comfort; for if you chance to get a quick, clever lad, he
+will have more tricks than a monkey; and as for the stupid variety
+of the “genus page,” it is a torment indeed.</p>
+
+<p>The expenses must be determined by the sum which can, without
+incurring debts, or living too closely up to one’s income, be devoted
+to “housekeeping,” under which head we include rent, taxes, wages,
+and every outlay appertaining to the house. Now, in reckoning the
+expense of a servant, the question of wages is not the only one to be
+considered; there is the board and washing; and £30, exclusive of
+wages, is the lowest at which the keep of each servant can be
+estimated.</p>
+
+<p>We know it is the fashion to speak of servants as “necessary evils,”
+and to decry them as “a bad set.” Surely, if there is any truth in
+old proverbs, there must be faults in the mistresses as well as the
+domestics, for we have heard that “good mistresses make good servants:”
+how comes it, then, that there are so many bad ones? Firstly,
+from the defective education of that class whence female servants are
+generally taken. Born in those miserable localities where poverty is
+compelled to dwell; reared among scenes of vice, often in the midst
+dirt, misery, and temptation; taught to read at some Sunday-school,
+the moral lessons of which were but a feather in the balance against
+<span class="pagenum" id="Page_11">[11]</span>the worldly lessons of the other six days; fed afterwards on that
+pernicious cheap literature which puts all sorts of idle and vain follies,
+desires, and passions, into the head, the girl is at fourteen hired for
+some trifling sum to nurse a baby, and idles about the streets with
+others of her own age, gossiping; or is errand girl to a dressmaker,
+and thus pursues her studies of human life; or is engaged to help
+the mistress of some small lodging-house, and generally works hard,
+and fares hard too, and gets plenty of hard words. None of these
+people in general regard her as a fellow-creature having, like their
+own children, need of teaching, of guidance, of patience, and kindness;
+if she does pretty well, why, it is her duty! if she does badly, she is
+discharged! Many a girl would have become a valuable servant, a
+respectable and reasonable individual, if in her first service she had
+found a mistress who knew what the duties of a Christian woman at
+the head of a house were. Of course, there are characters which no
+treatment, however judicious, can permanently benefit; but still we
+ought to try what we can do ere we despair; and the influence of a
+steady pursuance of duty is always, more or less, felt by all within
+its power.</p>
+
+<p>In hiring servants be particular in inquiring as to their characters,
+and, if possible, learn something of the people with whom they have
+lived; let all stipulations as to wages, extras, holidays, and such
+matters, be clearly specified and rightly understood.</p>
+
+<p>As a country cannot be governed without laws, neither can a household,
+and the mistress should be as absolute in her own house as a
+sovereign in her dominions. Order and regularity are the key-stones
+to comfort, and our housewife must carefully arrange and digest her
+scheme of government in the first place, and be always alive to any
+modifications which emergencies, or prudence, or circumstances, may
+call for. And she must <i>understand</i> what she is about, or her scheme
+will be worthless; she must be able to teach, nay, to demonstrate upon
+occasions; she must be regular in her own habits if she would have
+those about her regular, neat in all that concerns herself, attentive to
+the details of housekeeping, economical, just, active, and considerate.
+She must neither hold the reins of government loosely and negligently,
+nor too sternly, but must quietly exercise a general and regular surveillance
+over every part of her house and household; and this can be
+done without tyranny, without vexatious interference, or ebullitions of
+temper. Let the servants once feel that this is her habit, and they
+will act accordingly; and if the place is good, conduct themselves so
+as to endeavour to please and keep it. And it is the interest, as well
+as duty, of every mistress, to make her servants comfortable, to see
+that they have a sufficiency of good food, that they are well lodged,
+that they have time to mend and wash their own clothes, nay, that
+they know how to do so, and do it.</p>
+
+<p>A mistress need never forget herself, or weaken her authority, or
+show any false indulgence; but in numberless ways she will have
+the opportunity of endeavouring to guide, to advise, and to benefit
+those dependent upon her; but she must be patient, if she would
+<span class="pagenum" id="Page_12">[12]</span>really do good. She must remember what may have been the
+early education, the trials and temptations, the experiences of those
+girls, and must not expect too much from them. As we have
+before said, she must hold the reins of government with a firm hand;
+she must not overlook neglect of duties, irregularities of conduct,
+want of order or cleanliness, or inattention to her commands; but
+she can notice these things quietly, without loss of temper, and
+when alone with the offender; she can also notice and praise
+neatness, attention, obedience, and such like, and not accept the
+good as mere matters of course, and only mark the evil. She
+should likewise endeavour to induce her servants, by example and
+precept, to be regular in attendance on religious worship, and make
+Sunday to them in some degree a day of rest instead of one of extra
+cooking and work, and have a supply of those excellent little works
+to lend them, which are published by the religious societies. While
+she inculcates economy in things relating to herself, she should try
+to induce them to save, to put by regularly a certain portion of
+their wages, and not be extravagant in clothes, but make and mend
+their things properly.</p>
+
+<p>There is little saved by giving paltry wages; a useful servant will
+not accept them, and those who do, cannot clothe themselves respectably
+on six or seven pounds a year, and will too often eke out their means
+by peculation. It is well to begin with moderate wages, as nine
+or ten pounds, and promise an annual increase, which promise both
+induces a wish to please, and takes away one great excuse for leaving,
+viz., a desire of “bettering herself.”</p>
+
+<p>The amount of the income will determine what sum can be allowed
+per annum for housekeeping, for besides, there will be clothing expenses
+to be provided for, sundries of various kinds, expenses of
+illness, on which we must all reckon, and there <i>ought</i> to be a reserve
+fund regularly laid by to provide for any unforeseen emergency, or
+form the “nest egg” of a provision for a rising family. Well, suppose
+the sum determined! the next question is, how to apportion it so
+as to combine economy with comfort, and secure a regular and uniform
+style of living, not luxuries to-day and parsimony to-morrow. Now,
+how can our young housekeeper do this if she knows little or nothing
+of the prices of provisions; if she scarcely remembers when things
+are in season and may be purchased at a reasonable rate, and when
+they are actual extravagances; if she has no idea what quantity of
+this or that ought to be consumed, by a family of a certain size,
+per week or per month; and, above all, if she has little aptitude
+for domestic management, and considerable contempt for all such
+vulgar details? Few who have read that truthful sketch of Dickens’s,
+the “child-wife,” will forget the pretty helplessness of Dora; but,
+although this reads well in a novel, very few such girls, and there
+are many of them, will meet with husbands as indulgent; for men
+do like to see their home well ordered, and to feel the comforts
+of good management.</p>
+
+<p>Every housekeeper should keep a strict account of all her expenditure;
+<span class="pagenum" id="Page_13">[13]</span>should see that each bill be receipted when paid; and file
+all receipts, and keep them for a year at least—we should rather
+say two or three. All housekeeping bills should be paid every week,
+for it is easier to pay small sums than large ones; and besides,
+then the correctness of the bills can be ascertained. The mistress
+should look each one over herself, as thus she will detect, and can
+check, any inaccuracy on the part of the tradesmen, or extravagance
+on the part of her servants. Should she be her own housekeeper,
+she should deal regularly with respectable tradesmen, for they will
+rarely risk losing a good customer by selling bad articles. Bargain
+hunting is always perilous, even to good judges; “cheap and nasty” is
+perhaps a vulgar proverb, but it is a true one. Cheap tea, coffee,
+sugar, &amp;c., are all adulterated; cheap vegetables and fruit are
+generally stale; cheap meat is that which has been sent ready killed
+to the market, and, therefore, is by no means as fresh as might be
+wished; and cheap poultry and fish are to be regarded with very
+great suspicion; all, therefore, injure the health.</p>
+
+<p>Those who have store-closets, will find their advantage in purchasing
+some things wholesale. Candles should be bought in the latter part of
+summer, when they are usually cheaper, and a store laid in, for they improve
+by keeping. So does soap. Coals, too, should be ordered in July
+or August, and if there is cellarage, a stock for the winter laid in. Many
+articles of grocery may often be purchased in quantities at considerable
+saving. The same remark applies to bacon, butter, and cheese;
+but, unless there are good dry store-rooms, these latter cannot be
+kept. It is useless to make pickles or preserves unless the house is
+dry—in damp localities these things mildew and spoil; nor are we
+sure that in small families it is economical to buy them at all, they
+can be bought so reasonably now. All stores should be kept by
+the mistress, and given out as required.</p>
+
+<p>All good housekeepers will provide themselves with weights and
+scales, and thus be prepared to check the <i>quantities</i> of goods sent
+them by their tradespeople, who are as liable to make errors
+in weighing as in casting their bills. We cannot too particularly
+impress this upon the attention of our readers, as an essential means
+to protect themselves against errors in weight, whether arising from
+accident or design. Many heads of families are exceedingly particular
+about the <i>price</i> of their purchases, who are utterly regardless whether
+or not they have the <i>weight</i> they paid for. Tradesmen are aware of
+this trust imposed in them, and too often take advantage of it.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_14">[14]</span></p>
+
+<h3 class="nobreak" id="Chapter_IV"><span class="smcap">Chapter IV.</span></h3>
+
+<p class="ch">Order, Cleanliness, Punctuality—Early Rising—Temperance in Meats
+and Drinks—Ventilation—Bed-rooms—Nurseries—Light—Influence
+of Good Management upon Domestic Love and Happiness—The Dinner
+Question—Going to Market—Dinner Parties—Evening Parties.</p>
+
+</div>
+
+<p>In the realm which our housewife is to govern, order, cleanliness,
+punctuality and economy must be the fundamental principles which,
+by precept and practice, she endeavours to enforce. It matters little
+whether her subjects are limited to a single maid-of-all-work, or
+general servant, as it is now the fashion to call this class of domestic,
+or whether she reigns over two, three, or more “helps,” the principle
+must still be the same; a certain routine of daily and weekly duties
+must be laid down, and it lies with the mistress to see that not only
+these are performed properly, but that all incidental matters are
+likewise attended to. However wealthy a family may be, they are
+not willing that their houses and furniture should be injured by neglect
+or mismanagement, therefore must care be taken. Money can enable
+a man to hire more domestics, but it cannot secure that these persons
+shall be cleanly, diligent, trustworthy, and painstaking; it cannot
+secure him from the consequences of their ignorance, their carelessness,
+their extravagance. Nothing but the supervision of the mistress,
+or a good housekeeper, can do this. If, then, a rich man, who can
+pay the best wages, and hire the most experienced servants, finds
+still that he lacks something, how much more so will one of moderate
+income or of limited means suffer, should he not find in his wife a
+<i>practical</i> housewife?</p>
+
+<p>What I am now about to say, some of my readers may perhaps
+think out of place; nevertheless I shall say it. A woman cannot
+really do her duty as a wife, mother, or mistress of a family, unless
+she is fully sensible of the importance of health, and gives to all
+sanitary measures their due attention. With loss of health come
+diminished powers of usefulness. Languor and delicacy in a wife
+may call forth the sympathies, but do not increase the comforts or
+happiness of a professional or business man; neither do they render
+a woman more inclined for, or equal to, the performance of her part
+in domestic life. And too many of our young girls render themselves
+languid, feeble, and delicate, by inattention to the commonest requisites
+of human nature. The crying evil of towns is usually the want of
+baths attached to houses, and the small size of bed-rooms; now these
+are in general accepted as things which must be endured, and little
+or no attempt is made to palliate them. All medical men, however,
+agree that plentiful ablutions of the body with cold or tepid water, and
+a good supply of fresh air in every sleeping and living room, do more
+to preserve health than all the drugs in the pharmacopœia. And
+next to these come early rising, avoidance of late hours and crowded
+assemblies, regular exercise in the open air, and attention to diet.
+<span class="pagenum" id="Page_15">[15]</span>By this latter we do not mean actual eating, but abstinence from pernicious
+viands, as pastry, sweetmeats, rich gravies, unripe fruit, &amp;c.
+Pork, veal, and various kinds of vegetables can only be eaten sparingly
+and occasionally by some persons. Spirits should only be used medicinally,
+that is to say, at times when common sense tells us they might
+be of benefit. To take them habitually is equivalent to slow poison.</p>
+
+<p>Besides the benefit a woman derives in her health and person from
+attention to all matters relative to personal care, she will gain another
+in the effect of her example upon her dependants; for we are all, to
+a certain extent, creatures of imitation, and prone to follow example,
+be it good or bad. Servants who see before them one who consistently
+practises the virtues of economy, regularity, personal cleanliness, and
+general neatness, will never run diametrically counter to all this,
+but will in some degree shape their conduct accordingly; while all
+the precepts in the world, without practice, will but go in at one ear
+and out at the other.</p>
+
+<p>Where only one or two servants are kept, the mistress will do
+well not to leave her chamber before she has opened her windows and
+laid the bed-clothes back over two chairs, so as to ensure the sheets
+and blankets, heated by the contact with the body all night, being
+well aired and cooled. No bed should be made, or night-dress folded
+up, until it has been aired, and suffered thoroughly to cool for at
+least two hours. Nurseries should be aired while the children are
+at breakfast, and while they are taking their morning walk. Dining
+and drawing-rooms require a current of fresh air passed through them
+at least once every day, to dislodge all the vitiated air tainted
+by the smell of food, flowers, &amp;c., and by having been inhaled by
+those using the rooms. Many of our readers have doubtless been
+struck, on entering some houses, by the close, faint, unwholesome
+smell they, coming from the fresh air, at once perceive. Those who
+dwell in it habitually are not conscious of it. They dread the chill
+of fresh air, or the dust or smuts it will bring with it into their rooms;
+and therefore shut it carefully out, and cherish in its stead a species of
+slow poison—a heavy atmosphere loaded with all sorts of pernicious gases.</p>
+
+<p>Light, too, is another forbidden luxury in some houses. Heavy
+Venetian blinds jealously protect the delicate hues of the curtains
+and carpets from its influence, and the inmates consequently fade,
+instead of the upholstery; for a human being can no more do without
+light than can a flower, and we only need place this latter in a cellar
+for a few days, and we shall see how it will look. It must not, however,
+be supposed that we would recklessly suffer the noonday sun to
+shine on our damask curtains or tapestry carpets, or that we should
+open our windows when rain, hail, or snow beat full upon them; all
+we wish to do is to advise such a use of God’s choicest gifts as health
+requires, and common sense dictates.</p>
+
+<p>Nor is it only with a view to exercising a salutary influence upon
+her domestics, and strengthening herself, that we would counsel our
+housewife to pay strict attention to all matters of sanitary importance.
+A female writer of some celebrity has said—“If before marriage a
+<span class="pagenum" id="Page_16">[16]</span>woman has been deluded into the notion that a multiplicity of small
+ailments invested her character with an interesting kind of delicacy,
+the sooner she becomes well after marriage the better for herself and
+all around her.”</p>
+
+<p>Now we do not intend to assert that there are not many men who
+are unwearied in their tenderness in time of illness; but this we must
+say, that there are thousands more who “vote sickness a bore,” who
+have little sympathy with, little tolerance for it; who married to have
+a cheerful companion, not a drooping, languid invalid to come home
+to; and who soon begin to seek elsewhere that companionship and
+that cheerfulness they have failed to find at home. And alas! when
+a man’s love has once been dimmed, or alienated from his wife, it
+never wholly recovers its lost lustre, but remains a mere mechanical
+matter of duty or honour, and too often not even that. Matrimony
+may bind a man to his wife legally, but herself only can retain her
+empire over his heart; and to do this, she will need even more than
+her former charms, and attractions, and fascination, besides a vast
+variety of other attributes which her new position will require of her.
+Our great poet, Shakspere, says—</p>
+
+<div class="poetry-container">
+  <div class="poetry">
+    <div class="stanza">
+      <div class="verse indent0">“Thy husband is thy lord, thy life, thy keeper,</div>
+      <div class="verse indent0">Thy head, thy sovereign; one that cares for thee</div>
+      <div class="verse indent0">And for thy maintenance—commits his body</div>
+      <div class="verse indent0">To painful labour both by sea and land,</div>
+      <div class="verse indent0">While thou ly’st warm at home, secure and safe;</div>
+      <div class="verse indent0">And craves no other tribute at thy hands</div>
+      <div class="verse indent0">But love, fair looks, and true obedience.”</div>
+    </div>
+  </div>
+</div>
+
+<p>Women little dream what they peril when, after marriage, they
+neglect the accomplishments, the tasteful dress and adornments,
+the charming <i>coquetterie</i> of manner which enthralled the lover.
+They not only risk their happiness, for it depends on him, but they
+neglect what ought to be their highest ambition—that of proving
+how much dearer is the wife than the mistress, and of rendering
+home a refuge from cares, a scene of tranquil happiness, social
+enjoyment, and real comfort.</p>
+
+<p class="mt2">There are few things more perplexing at first to young housewives
+than the momentous question of dinner. Now, a good cookery book,
+a short walk round the region where the marketing is done, and a
+knowledge of family likes and dislikes, will generally enable even
+a novice to arrange this important matter, at least so far as the
+ordering goes, the cooking being another consideration. A glance
+at those pages in which we give a list of the things in season for
+each month, will assist the housewife in her selection for the table,
+and enable her to cater for variety, whilst a visit to the market will
+enable her to expend her money economically. Things must not
+only be “in season,” but “in reason,” to make a moderate income
+productive of the greatest degree of comfort.</p>
+
+<p><span class="pagenum" id="Page_17">[17]</span></p>
+
+<p><i>Joints</i> should always, when weather permits, be purchased fresh,
+and then hung as long as is deemed requisite to fit them for eating.
+A knowledge of the <i>sauces</i> and <i>condiments</i> appropriate to every dish,
+is a subject well worth attention.</p>
+
+<p><i>Fish</i> should be chosen by touch and look. If it feels flabby and
+looks pale about the gills, and dull about the eyes, it is to be avoided;
+firmness of body, brightness and fulness of eyes, and ruddiness of
+the gills, are signs of freshness.</p>
+
+<p><i>Crabs</i> and <i>lobsters</i> must be selected by weight, not size; and the
+olfactory organs must be employed to test their sweetness.</p>
+
+<p>The <i>cooking of vegetables</i> is an important point, and one in which
+we may derive much useful instruction from our continental neighbours.
+Vegetables cannot be too fresh; in large towns we can form no idea
+of the real flavour and delicacy of green vegetables, accustomed as we
+are to have them at least a day after they are cut.</p>
+
+<p>We have already spoken of the desirableness of dealing regularly
+with respectable tradesmen, but no rule is without its exception;
+and those who are pretty good judges of articles of provision, may
+often obtain some variety by looking about for them.</p>
+
+<p>Servants should always be accustomed to lay the cloth and serve
+dinner as neatly when the family is alone as when company is expected;
+they should likewise be taught to bring up and place on the table
+or sideboard everything likely to be required during the meal, and
+not have to leave the room repeatedly on trifling errands. The
+mistress should glance around to see that all is there; and if she
+perceives omissions, mention them before dinner commences. Servants
+should also be taught to wait at table without bustle or noise; to
+remove plates, &amp;c., without rattling them; to open and close the doors
+gently; to lift covers from dishes so as not to let the drops of condensed
+steam fall on the table or those seated at it. If these things
+are ordinarily insisted upon, the mistress of the house will not, when
+she gives a dinner party, sit on thorns, trembling lest some <i>gaucherie</i>
+be committed.</p>
+
+<p>Those who would give dinner parties must generally speaking, if
+their <i>ménage</i> is small, hire a cook. A small, well-cooked, well-chosen
+dinner, is far preferable to a table crowded with dishes. Symmetrical
+arrangement of the dinner-table, too, is a powerful adjunct. The
+silver should be bright, the glass sparkling, the table-linen pure and
+snowy, the room well lighted, of comfortable temperature, and well
+ventilated. The pleasure of eating a good dinner is greatly enhanced
+when comfort is studied, and taste gratified.</p>
+
+<p>The wines should be good; it is better to give only one or two
+kinds, and let those be choice, even though they be only old-fashioned
+port and sherry, than to aim at greater things, and set before the
+guest those “cheap and nasty” productions of other vintages.</p>
+
+<p>The reduction of duty upon French wines has rendered available
+for the English table many choice and light wines hitherto prohibited.
+English taste, however, has not yet been cultivated in this direction
+to such an extent as to render these liqueurs universally palatable.
+<span class="pagenum" id="Page_18">[18]</span>They should be made subsidiary to the more established wines, and
+should be introduced principally in warm weather.</p>
+
+<p>Choose the company carefully. Ill-assorted guests are difficult
+to please, while persons who assimilate find additional zest in their
+social enjoyment.</p>
+
+<p>The dessert should be well selected and more choice than plentiful.
+By choice, do not let us be understood to mean extravagant, consisting
+of fruits not yet in season or having their proper flavour, or of preserved
+fruits or fancy confectionery. All these are prejudicial to
+health, and we cannot understand why people who dine out should
+be tempted to eat indigestible things, or those which will disagree
+with them; why what ought to be a means of social enjoyment,
+should be made a matter of form, ostentation, and discomfort. Let
+the dessert consist of fine specimens of the fruits in season, backed
+in winter by a few dried fruits and biscuits.</p>
+
+<p>There are so many varieties of evening parties that no directions
+can be given respecting them. As a general rule, we should advise
+that they should be as simple, unostentatious, and social, as possible.
+It is the extravagance which has been introduced into these matters,
+the insane desire of outvying each other felt by individuals, that
+is the bar to real social enjoyment, and prevents us from being
+as lively a people as our continental neighbours. Why cannot we
+meet to converse, have music, dance, or amuse ourselves in any
+rational way, and be content with light, simple refreshments, and a
+sincere welcome? Surely such <i>réunions</i> are more enjoyable than
+crowds, grand suppers, superb toilettes which are scarcely seen in
+the crush, and suffocating heat or currents of cold air. Such assemblies
+upset the house of the party-giver for a week at least, weary and
+worry her, and are criticised most severely by all her “dear friends”
+who did not enjoy themselves, or receive the attention they expected.
+In them all is most certainly “vanity and vexation of spirit;” there
+is no pleasant converse, no comfort, no intellectual enjoyment;
+weariness, lassitude, headache, and expense, are the concomitants
+of such parties. May our “practical housewife” have courage to
+reject them altogether.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+
+<h3 class="nobreak" id="Chapter_V"><span class="smcap">Chapter V.</span></h3>
+
+<p class="ch">Routine of a Servant’s Duties—Importance of the Mistress’s Example.</p>
+
+</div>
+
+<p>Early rising is indispensable, if a servant would do her duty; it is
+not possible that the rooms can be dusted, the fires lit, the breakfast
+got ready, and all the little incidental trifles done, unless a servant is
+down stairs at least two hours before breakfast-time. We should fix
+six o’clock as the proper hour at which work should begin all the year
+round; for in winter even more has to be done than in summer, and few
+<span class="pagenum" id="Page_19">[19]</span>things are more unpleasant than to have servants muddling about their
+work all day, instead of getting through the chief and dirtiest part of
+it in the morning hours. If we make a call, which gives us the most
+favourable impression of the family,—to see a tidy-looking, clean
+servant, answer the door; or to have it opened by one who looks as if
+she had deemed it necessary when blacking the stoves to black her own
+person also?</p>
+
+<p>A servant should be trained to rise about half-past five, throw open
+her bed, and her window, too, when the weather permits; unclose the
+shutters of the staircase and dining-room, open the windows of this
+latter to air it; pass into the kitchen, and open the shutters and
+windows there; light the kitchen fire; well rinse the kettle, and fill it
+with fresh water; see that the boiler is well supplied with water, and
+then proceed to prepare the room required for breakfast.</p>
+
+<p>The rug must be folded up and removed, and the proper cloth laid
+down in front of the fire-place before the grate is touched (we are
+supposing that it is winter); the box containing the black-lead and
+brushes for a black stove, or the emery paste, and leather, brushes,
+cloth, &amp;c., for a polished stove, and the scuttle containing coals, wood,
+&amp;c., must be brought up. Once a week, at least, the soot should be
+gently swept down from the chimney into a shovel, as it otherwise
+gathers all round the lower ledges, and is very apt to take fire; the
+stove must be polished with a brush or a cloth, according to its nature,
+every morning, and thoroughly cleaned at least once a week. The fire
+may then be laid and lighted, and in doing this there is some art.
+Where one girl will light and re-light the same fire three or four times
+over, consuming in each attempt a quantity of wood and paper, another
+will, with a quarter of a bundle of common wood, or one wheel of the
+patent wood, kindle a brisk fire at once. Success lies in obtaining
+a perfect draught of air through the pile of materials, and placing those
+in juxta-position which are most combustible in nature. Where this is
+properly done there will be little smoke, and great saving of fuel; but
+fire-lighting requires the use of one’s senses and some skill, common-place
+a matter as we may think it.</p>
+
+<p>This much having been done, the sweeping comes next. Now, it will
+not be requisite thoroughly to sweep the carpet all over above once
+a week; on the other six days, only those parts of the room chiefly
+used, will require sweeping, and this may be done with a dust-pan and
+a soft hand-brush. Then comes the dusting, and in doing this a
+feather brush should be used for the frames and chair-covers, and
+a duster for the furniture. On the cleaning day the carpet must be
+well swept with a carpet-broom and tea-leaves, the furniture well
+cleaned and rubbed, the mantel-piece and ledges washed, the inside of
+the windows cleaned, and every ornament well dusted.</p>
+
+<p>The street-door steps should be cleaned, the mats shaken, the passage
+swept, and the brasses polished before the family come down.</p>
+
+<p>The breakfast is then to be prepared; the cloth laid, the breakfast
+service properly arranged, the ham or eggs, or whatever it may be,
+<span class="pagenum" id="Page_20">[20]</span>cooked, the toast made, the butter set in clear, fresh water, the coffee
+prepared, and the milk boiled.</p>
+
+<p>The servant next proceeds to the bed-rooms, opens the windows, lays
+the bed-clothes back to air, and turns up the mattresses or feather-beds
+in each room, then empties the slops, cleanses and rinses all basins, jugs,
+bottles, &amp;c., wipes up all slops, and brings fresh water to supply the
+wants in each room. The beds are then to be made, and the rooms
+dusted. On cleaning day, which should come for each room once a week,
+the chamber utensils must be well washed in warm water, the carpets
+taken up and shaken, the floor scrubbed, the curtains shaken, and the
+furniture cleaned. During the summer the floor under the bed should be
+washed over three times a week at least, to remove all dust and flue.</p>
+
+<p>Before all this can be finished, the breakfast will have had to be
+removed, and this should be methodically done; the china being
+gathered on to a tray without either fuss or rattle, the crumbs brushed
+from the cloth, and this latter doubled up in its original folds, and any
+crumbs which may have fallen on the floor swept up into a dust-pan.</p>
+
+<p>The servant will now get her own breakfast, and then wash up and
+put away the breakfast-things, having first set aside the eatables, giving
+the scraps to the cat, and taking care that nothing is wasted.</p>
+
+<p>The upstairs-work having been done, the candlesticks and lamps
+should be cleaned and trimmed; and then the knives cleaned. Where
+only one servant is kept, she will ere this have had to think about
+dinner, and manage so as to make the earlier preparations for that
+important matter between whiles. A mistress should always early
+inform her domestic what she intends having for dinner, otherwise
+the servant cannot possibly arrange her daily duties in a proper
+manner, so as to attend to the cooking; and the mistress should, as
+far as possible, endeavour to arrange her dinner so as to suit the
+household duties of the particular day for which she is catering.
+For each day should have its special duties; as, Monday the wash for
+towels, dusters, servants’ clothes, &amp;c., and looking up the clothes for
+the laundress; Tuesday, cleaning the attics; Wednesday, the best
+bed-rooms; Thursday, the drawing-rooms; Friday, the dining-rooms
+and plate; and Saturday, the hall, staircase, and kitchens, and
+covers, &amp;c. Such regulations once laid down, the servant will know
+what each day requires of her; and the mistress, being aware what
+has to be done, will be able to give her orders accordingly,—for
+nothing can be done without good management in a small household.
+Both mistress and servant must exercise forethought, or the whole day
+will be one scene of hurry and discomfort.</p>
+
+<p>The next thing, then, is dinner, and this meal having been served
+and removed, the servant must, if the family are in the habit of retiring
+to the drawing-room, run up and see that all is right there; the fires
+burning and curtains let down, if in winter, or any little customary
+summer arrangements made. Then comes washing up the dinner-things,
+and preparing for tea, and serving that at the proper hour.</p>
+
+<p>While the tea is in the sitting-room is the best time for the servant
+<span class="pagenum" id="Page_21">[21]</span>to go up to the bed-rooms, turn down the beds, close windows, light
+fires, or perform any other customary or necessary duty.</p>
+
+<p>The tray has to be removed, and cups used at that meal washed up
+and put away. The tea-leaves should be squeezed tolerably dry, and
+put away in an old dish or basin, for sweeping. All window-shutters
+should be closed and doors bolted at dusk, both in winter and summer.
+If supper is taken, it is usually carried up on a tray covered with a
+cloth; after that comes the putting out of all fires and lamps, the
+fastening the hall-door, and then to rest.</p>
+
+<p>Any one who takes the trouble to reflect upon the multifarious occupations
+of a female domestic, in a family where but one is kept, cannot but
+perceive the absolute necessity of a regular plan of proceedings, and
+also of the need there is for consideration, and patience, and kindness.
+With all the activity and good-will in the world, it is physically
+impossible that a girl can be in two places at once; and yet she may be
+just performing some nice operation in cookery, while a visitor may be
+knocking at the door, and her mistress ringing impatiently to have
+something done towards tidying herself or the apartment. How is
+this to be managed? It can only be settled quietly by the mistress
+bestirring herself, and aiding in smoothing the difficulty. Where two
+or more servants are kept, one should always be tidy and ready to
+answer the door, and the lady of the house and her apartments should
+always be <i>mis à quatre épingles</i>, or, in other words, in such order that a
+visit from royalty itself would scarcely create any bustle. Indeed, the
+test of a well-arranged establishment is the absence of all fuss. The
+advent of relatives from the country, bent on finding a home and a bed
+there, the arrival of unexpected guests to dinner, or any such like
+unexpected events, will, of course, slightly derange the economy of a
+household, especially if it be a small one; but <i>our</i> housewife will not
+allow this to be visible. Quietly and without fuss she will take
+opportunities of giving the necessary orders; and if her servants are
+regularly trained, they will comprehend and second her at once. In
+every house spare sheets, blankets, and bed-clothes should always be
+kept aired, in case of their being required on any sudden emergency,
+and this can be done by laying them between the palliasse and mattress
+of any bed in regular use. We have before spoken of the advantage
+of always having the store-closet well supplied. It is a great mistake
+to fancy that anything is saved by purchasing articles that will keep in
+small quantities, and certainly the loss of time incurred by having
+constantly to send out for trifles, is both a great waste and a great
+inconvenience. No servant can get through her work properly if she
+has repeatedly to run out on errands, or if she is called off frequently
+on some frivolous pretext. A mistress is quite right in exacting from
+her servants a regular and proper fulfilment of all their duties; but on
+her part she must give them time and opportunity to do this. If she
+sees they want method, she must try to teach them; and, through all
+this, must remember how defective their early education has too often
+been, how little preparation they have received for the path of life they
+have to follow, and be patient with them.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_22">[22]</span></p>
+
+<h3 class="nobreak" id="Chapter_VI"><span class="smcap">Chapter VI.</span></h3>
+
+<p class="ch">Management of Children—Air, Warmth, Ablution, Clothing, Postures,
+Feeding, Food—Teething—Teaching to Walk—Early Education—Purity
+of Language in the Presence of Children—Unity of Parental Influence.</p>
+
+</div>
+
+<p>Among the many duties a woman is called upon to fulfil, surely
+none can be deemed of such paramount importance as those she owes
+to her children. Now it is by no means our intention to write a
+chapter of “advice to mothers,” nor enter upon the subject of the
+education and general management of little people; all we have to do
+with the matter here is to notice it as forming a branch of our subject;
+for the nursery is an important part of a house, and upon its good
+management much of the comfort, as well as the health and well-being,
+of every member of the family will depend.</p>
+
+<p>If ever a woman has need of thought, care, and patience, it is when
+she becomes a mother. Who can look upon that most helpless of all
+created beings—a new-born infant—and not feel pity for it, interest
+in it; and surely no mother can bestow her first kiss on the little
+unconscious innocent without feeling some sense of the responsibilities
+which now rest on her—for it is not only a human being, but an
+immortal soul which is committed to her charge?</p>
+
+<p>Wherever such an arrangement can be made, a good-sized airy
+room should be set apart for the nursery, and always kept scrupulously
+clean, well ventilated, and of an even, wholesome temperature. Warmth
+is highly necessary to the health of infants and young children—but
+not the warmth of a close, over-heated room, for that oppresses their
+lungs, and makes them delicate and very susceptible of cold. Let the
+child be comfortably clad, and a natural temperature of body thus
+maintained. The health of very many infants is impaired by the
+foolish custom of exposing their little chests and arms by finely worked
+low bodies and very short sleeves, tied up so as effectually to render
+them useless in the way of covering. Very young children have so little
+natural heat, that they absolutely require that the temperature of their
+bodies should be kept up, by means of clothing, to a proper standard.</p>
+
+<p>Next to warmth, in the category of matters indispensable to health
+is cleanliness. Morning and night, an infant or a child under three
+years of age, should be bathed in tepid water in winter, and cold water
+in summer. This operation should be performed both thoroughly and
+quickly, and then the whole body wiped quite dry with a soft towel,
+and the limbs and back gently rubbed with the hand. The skin of
+an infant is so delicate that a little dirt, a slight accumulation of powder,
+any dampness, any rough handling or friction with any coarse cloth,
+will break or crack it, and often produce a humour which is not easily
+got rid of. The clothes of an infant, and especially those in immediate
+contact with its body, should be soft and clean. Its bed-clothes must
+likewise be kept well aired, and free from damp and unpleasant smells.</p>
+
+<p><span class="pagenum" id="Page_23">[23]</span></p>
+
+<p>Very young children should be kept, as much as possible, in a
+recumbent posture; the less a child is allowed to sit upright for the
+first six months, the stronger will be its back afterwards. Too strong
+a light is prejudicial to young children; neither in-doors nor out
+should their eyes be exposed to anything like glare; they ought likewise
+to be shielded from high winds. Sleep is a great strengthener
+of children, when it is natural, and care should be taken that they lie
+comfortably as regards position; be warm, and sheltered from all
+draughts, and from light, though allowed sufficient air. In all things
+endeavour to establish regular habits from the very first; regular
+hours for feeding, sleeping, dressing, and undressing, should be
+observed. Few people can form an idea how much their own comfort
+and the child’s well-being will be advantaged by this. Of course, every
+now and then illness, or some unforeseen event, will interfere with this
+system, but it must be resumed again as soon as possible. We are
+aware that many people will deem this regularity unnecessary, but
+from the cradle to the grave we are all more or less the creatures of
+habit; and from the time a child first begins to take notice, its habits
+may be said to commence.</p>
+
+<p>When a child is fed, it should be from a proper bottle, and with
+light thin food, not given too hot, or in large quantities. Farinaceous
+substances of various kinds are best adapted for children of tender
+age. For the first twelvemonth these may be given in a fluid
+and semi-fluid state, and afterwards in the shape of puddings either
+baked or boiled. Many children will not take meat, and they do
+not appear to thrive less than others; nature, at this early age is
+generally the best pilot, and we shall seldom greatly err if we follow
+her lead.</p>
+
+<p>The period of teething is always one of anxiety, and requires additional
+care and watchfulness; but plenty of fresh air, good and sufficient,
+but not over-feeding, and an occasional warm bath or gentle aperient
+when there appears to be a tendency to fever, will in most cases ward
+off serious evils. The less physic a child takes the better, in a general
+way—not that we would advise mothers ever to slight any actual
+premonitory symptoms of illness, infantine diseases being frequently
+very rapid in their course.</p>
+
+<p>There is no occasion to teach children to walk; when they are
+strong enough, they will invariably find out the proper use of their
+feet; let them lie on the floor, and then sit, and then crawl, and
+by-and-bye they will stand up, and then walk along, holding by something;
+and then, when they appear capable of doing yet more, encourage
+them to venture alone, but watch carefully that they do not fall, or they
+may be frightened, and thrown back for some weeks.</p>
+
+<p>After a child is a year old, it must cease to be regarded as an
+irrational being by those about it; a quick, lively baby is always
+taking notice; its intelligence is becoming daily and hourly developed;—in
+a word, the first rudiments of education are entering its little
+mind. This may sound extravagant and fanciful, but what says proverbial
+philosophy? “With his mother’s milk the child drinketh
+<span class="pagenum" id="Page_24">[24]</span>education;” and let any one take three children of from a year-and-a-half
+to two years old, one of the three shall have been brought up by a
+quiet or ignorant nurse, one by an affectionate and sensible mother,
+and the other among a family of children; the first, unless it be a
+prodigy, will be far behind the second in quickness, and the third will
+be as much before the second.</p>
+
+<p>We would censure any one who mispronounced words before babies,
+or taught them to call things or animals by ridiculous names; and we
+would doubly censure any one who instilled fear into the hearts of young
+children by threats of “bogies,” “black men,” and such like nursery
+monsters. Many a grown man and woman has found it difficult to
+overcome the dislike to darkness implanted in them, when quite
+children, by some nursery bug-bears. Teach a child rather to believe
+that angels watch over it, induce it to be good from a fear of grieving
+its parents, but never destroy or sully that sweet confidence which is
+the most blessed part of childhood. Never tell a child a falsehood
+either; if you promise a thing, do it; if you say a thing, act up to
+it. Empty threats and vain promises made to quiet a child, teach it
+afterwards, in its turn, to disregard truth, and make it distrust those
+whom, next to God, it should love and honour; whereas “example
+is a constant monitor.”</p>
+
+<p>We are not advocates for “cramming” children too early with crude
+dry learning; but much may be taught without effort. “Line upon
+line” may be instilled by such simple stories, such pleasant gossip as
+children love to listen to, such bright pictures as they delight to look
+upon and have explained to them. There is in the present age a royal
+road to all the fundamental instruction needed by children for the first
+eight or ten years of their lives; the dull, uninteresting paths we had
+to tread are now decked with so many flowers that they have become
+attractive and pleasant. Even the very toys and games are made the
+means of improvement; and history, arithmetic, and geography may
+now be learned as actual amusements.</p>
+
+<p>The physical wants of growing children are a sufficiency of good
+plain food at regular hours, exercise in the open air, well-ventilated
+rooms, clothing warm enough to promote health, and sufficiently easy
+in fit not to impede growth or a free use of the limbs; strong shoes
+or boots to protect the feet from damp, and a proper allowance of sleep
+taken at regular hours,—no child under six years of age being suffered
+to sit up after eight o’clock, and all under twelve being safely in bed
+by nine.</p>
+
+<p>Late hours, hot crowded places, as theatres, &amp;c., and children’s
+parties, are all very destructive of health; irregularities of all kinds
+are to be avoided,—as, too long walks, any great excitement, or over-fatigue;
+for growing children require all their strength and energies
+for natural purposes, and, being more excitable than grown persons,
+exhaust themselves the sooner.</p>
+
+<p>Those who live much among children should carefully purify their
+every thought, word, and action,—for the ductile and impressionable
+nature of a child, chameleon-like, takes its hue from that of the
+<span class="pagenum" id="Page_25">[25]</span>characters which surround it. “The seeds of first instructions are
+dropped into the deepest furrows;” therefore we cannot omit this
+chapter of our “Thoughts and Maxims.”</p>
+
+<p>If we would cultivate a flower with success, we plant it in a fitting soil,
+we water it at proper times, we give to it its due proportion of air and
+sun; shall we not equally study the constitution and physical requirements
+of a child, in order to bestow upon it the requisite nurture? for
+children, like flowers, require care—all are not equally hardy, equally
+vigorous, equally beautiful. Some resemble hot-house plants, and are
+frail and delicate; others, like the evergreen, can bear and brave
+hardship and change of temperature. The system which would be
+suitable for one of these natures would be injurious to the other—hence,
+judgment is needful.</p>
+
+<p>A child who fears God and honours his parents, is armed for the
+world’s warfare with a breast-plate, which, if not invulnerable, at
+least will turn aside many an arrow. Our favourite Tupper quaintly
+but truly says:—“When his reason yieldeth fruit, make thy child
+thy friend, for a filial friend is double gain, a diamond set in gold.
+As an infant thy mandate was enough; as he grows in years, let
+him hear thy reasons.” Believe me, we wantonly trifle not only
+with our own happiness, but with that of those little ones committed
+to our charge, when we neglect to watch over the treasures we
+ought so dearly to prize, when we trifle with the hearts, minds,
+and souls of our children, ignoring their value, our responsibility,
+and the awful reckoning which will be required of us. We are
+all too apt to treat children as dolls, to dress and caress them one
+hour, and send them out of our way the next, not deeming that
+beneath the seeming thoughtless gaiety of those little ones there lurks
+a world of feeling and sensibility. Kindness is as necessary to them
+as daily food. We do not mean false indulgence, but considerate
+kindness. An unjust, a cold or harsh word or action, especially if
+undeserved, penetrates the heart of a child with as keen a sting as it
+does ours; and who shall say how many have grown up callous and
+reckless from having their first affections blunted, their feelings and
+wishes disregarded? Consistent practice is worth a whole world of
+precept, and example will influence while words or coercion are
+fruitless.</p>
+
+<p>Once more, then, we would beg “our housewife” to study what are
+her duties towards children. We would entreat mothers so to train
+their daughters that they may never have cause to blush and tremble
+for their grandchildren. It is no figure of speech to say that “the
+child is father of the man;” study diligently, therefore, how best</p>
+
+<div class="poetry-container">
+  <div class="poetry">
+    <div class="stanza">
+      <div class="verse indent14">“—to render the tender thought,</div>
+      <div class="verse indent0">To teach the young idea how to shoot;</div>
+      <div class="verse indent0">To pour 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 generous purpose in the glowing breast.”</div>
+    </div>
+  </div>
+</div>
+
+<p><span class="pagenum" id="Page_26">[26]</span></p>
+
+<p>Nor let children, who should be our blessings, become our torments:</p>
+
+<div class="poetry-container">
+  <div class="poetry">
+    <div class="stanza">
+      <div class="verse indent0">“While young our folly, and when old our fear.”</div>
+    </div>
+  </div>
+</div>
+
+<p>Lastly, but not least in importance in the good training of children,
+it should be rigidly observed by parents never to show any difference of
+opinion in their treatment before them. Nothing can be more pernicious
+to their moral culture, engendering in them habits of disobedience, for
+they cannot obey one parent without disobeying the other. We
+earnestly recommend attention to this observance, for, besides the evil
+of disobedience that is almost sure to follow a difference in opinion
+from those in authority over the child, the latter is sometimes prone to
+disregard the instructions and admonitions of both, and set up
+principles of his own more in accordance with his inclinations,
+however erroneous they may be.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+
+<h3 class="nobreak" id="Chapter_VII"><span class="smcap">Chapter VII.</span></h3>
+
+<p class="ch">Care of the Sick—Management of the Sick-Room—Food of
+Invalids—Adaptation of Management to Particular Cases—Nurses,
+and Things essential to Nursing—Importance of Calmness and Patience.</p>
+
+</div>
+
+<p>Another duty of great importance devolves on woman, namely, the
+care of the sick. From the highest to the lowest none are, properly
+speaking, exempt from this charge. It is true that those who are rich
+can hire experienced nurses; but still the responsibility, the anxiety,
+rests with the mistress, for she cannot hire affection, thoughtful care,
+and all those little attentions which make the sole comfort of an invalid;
+she can merely secure a species of human machine which mechanically
+performs its duties, and between whiles eats, drinks, sleeps, and
+comforts itself. There are many excellent and kind-hearted professional
+nurses; but there are also more who become, as it were, petrified by
+the habitual contemplation of suffering, and who merely regard the
+patient with a business-like eye.</p>
+
+<p>In a sick-room, the kindness and attention of the nurse often work
+far greater marvels than the skill of the doctor, for she is there every
+hour, she sees every change, and can minister to so many little wants;
+those trifles which make up the events of an invalid, those minor details
+so unimportant to a person in health, those whims and desires, and
+nervous susceptibilities which appear almost childish to lookers-on, will
+be studied by a good, conscientious nurse, and overlooked or disregarded
+by one who either does not feel interested in the patient, or has not
+sufficient sympathy to induce her to study these matters. In the
+former case, the invalid will be soothed and cheered; in the latter,
+irritated and depressed. Surely, it is not difficult to conceive which
+influence must act most beneficially upon the system.</p>
+
+<p><span class="pagenum" id="Page_27">[27]</span></p>
+
+<p>Gentleness, watchfulness, firmness, judgment, some delicacy of
+feeling and <i>savoir faire</i>, and a truly Christian spirit, are the distinguishing
+characteristics which will best adapt a woman for fulfilling
+this phase of her duties. There are many who, from intense solicitude
+and sense of duty, will give way to those impulses of feeling which
+lead them to devote themselves so entirely to the nursing of some
+beloved relative, that all other duties, and even self, are wholly forgotten.
+What is the consequence of this error of judgment? Their own health
+succumbs, and they become not only useless, but render themselves
+sources of trouble and anxiety. How much better to have husbanded
+their strength, so as to be able to remain useful! That despised
+article, common sense, would teach us all so much if we would but stop
+to listen, if we would not mount, each one, our own peculiar hobby, and
+gallop off at a tremendous rate, heedless of all sign-posts, and often
+regardless of even hedges and ditches. Affection! feeling! sentiment!
+nerves! how much has been done and left undone in these names,
+especially as regards the subject we are now treating of, while poor
+dear common sense has been decried as a most unfeeling person, and
+rudely ejected when she strove to make herself heard!</p>
+
+<p>Yet in few places is common sense a more valuable assistant than in
+the sick-room; aided by self-command and good feeling, she will
+transform the most uninitiated person into an excellent and efficient
+nurse. Let us hear a few of her fundamental principles.</p>
+
+<p>Speak in a low but perfectly distinct voice, both to the invalid and to
+any one who enters the room, in order that, although no unnecessary
+sound may be heard, the patient’s ear may not be fatigued by striving
+to catch the words, or excited by mutterings or whispers addressed to
+some one else.</p>
+
+<p>Let your countenance be calm and cheerful, your manner soothing
+and hopeful, and your words such as may cheer or comfort the mind.
+Avoid all fuss, all hasty movements, all noises that may startle or
+disturb; let even your dress and shoes be chosen with reference
+to quiet.</p>
+
+<p>Keep everything in its place, so that in an instant you can put your
+hand on it when required; have hot water, clean cups, spoons, and
+glasses, and well-aired body and bed linen always handy; let the air of
+the room be changed frequently; avoid all bad smells, or remove them
+as soon as possible; pay strict attention to the temperature of the
+chamber, and keep it as even as may be; and regulate the light with
+equal care.</p>
+
+<p>All food offered to invalids should be daintily prepared, and
+presented in the most careful manner. How often, when we have been
+longing for food, have we turned from it with disgust, because we had
+seen the nurse cool it with her breath, or taste it, and then drop the
+spoon back into it, and present it to us! Nor is it well to inquire of
+invalids what shall be got for them. If they express a wish for some
+particular thing, well and good, let it be got for them, if reasonable;
+but a trifling delicacy unexpectedly brought, will often tempt the
+appetite; besides, a sick person, or even a convalescent, is often
+<span class="pagenum" id="Page_28">[28]</span>too languid to be at the trouble of thinking about eating, and would
+sooner go without; or, if he or she chooses something, it may be the
+very thing which would be improper or prejudicial, and then comes
+disappointment, and a species of disgust of all else, for in illness the
+appetite is ever capricious.</p>
+
+<p>Nowhere is cleanliness of such paramount importance as in the
+sick-room. Do not let us be misunderstood here. We do not mean
+that an immensity of sweeping, scouring, and dusting is to be done, but
+simply that the chamber must be kept clean and ventilated, that the
+bed and body linen must be changed often enough to refresh without
+fatiguing the patient, and that the air must be purified by means of
+vinegar, or other disinfectants.</p>
+
+<p>As there are so many kinds of illness, no general rules can be laid
+down, and our friend, common sense, must be allowed to be the special
+adviser. In one case body and mind may be paralysed by weakness
+or languor; in another the body may be agonised, and yet the mind
+clear and active; while in a third the body may be sane, the mind
+insane. Hence no one who is a mere machine, guided by certain
+rules, can be a good and efficient nurse; no one who does not study
+how to minister to the mind as well as the body, who will not endeavour,
+to a certain extent, to identify herself with the tastes, feelings, and
+even prejudices of the patient, can be really useful.</p>
+
+<p>What we have hitherto said applies chiefly to adult patients; to
+nurse a sick child may seem a far easier task, but is not so. What
+gentleness, firmness, playfulness, and, above all, what patience is needed
+in the sick chamber of a child!—for in time of illness, a child is doubly
+a child, almost a baby again.</p>
+
+<p>The nurse should be constantly watchful over the little sufferer,
+and mark attentively those positions, and the particular treatment,
+which most effectually alleviate its sufferings, so that the latter may
+be repeated under a recurrence of similar circumstances. One great
+principle in child-nursing is to avoid over-feeding and over-dosing.</p>
+
+<p>Every housekeeper should have a store of old linen, cambric, and
+calico rags, and old pieces of flannel; these are easily obtained by
+saving worn-out linen, flannel, and other garments, or at least the
+useful portions of them, and treasuring old silk and cambric handkerchiefs.
+Such things are invaluable in time of sickness for poultices,
+fomentations, leeches, &amp;c. Those who have them not will do well
+to visit a pawnshop, or the emporium of a purchaser of wardrobes;
+and having there found one or two articles of no value but to be
+torn up, to buy these, bring them home, have them thoroughly washed,
+and then put them away for use.</p>
+
+<p>It is good for us at times to be serious, to turn from the contemplation
+of life’s pleasures and enjoyments, and look upon its darker
+pages; for it has been beautifully said by an eminent writer, that
+“Suffering is not a slender dark thread, winding every now and then
+through a warp of dazzling brightness, but it is interwoven with the
+whole texture. It is not incidental, but designed for us; it enters
+<span class="pagenum" id="Page_29">[29]</span>into God’s purposes; it has a great work to do, and we know nothing
+of life until we comprehend its purposes.” Again: “Suffering nourishes
+the tenderest sympathies of our nature; it rouses us to energy and a
+consciousness of our own powers, and at the same time infuses the
+meekest dependence on God; it stimulates us to cherish and to prize
+the blessings of this world, and at the same time weans us from and
+lifts us above mere earthly things.”</p>
+
+<p>There is no home into which sickness may not come at any hour;
+and as it is to woman that the office of nurse is invariably delegated,
+surely every woman ought to learn betimes all that will best qualify
+her to become the ministering angel, whose presence shall bless the
+long hours of pain and confinement. False delicacy, foolish weakness,
+and all that can detract from usefulness, should be early overcome.
+We have seen a daughter scream, and weep, and wring her hands, while
+her mother lay fainting before her; we have seen a mother shriek
+and fall on her knees and utter words of agony, when some accident
+happened to her child. But what did all this unavailing grief benefit
+the sufferers? How much better she who, controlling her feelings,
+thinks calmly how she can administer relief, and performs her duties
+in an intelligent and patient manner.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_30">[30]</span></p>
+
+<h2 class="nobreak" id="THE_FAMILY_MEDICAL_GUIDE">THE FAMILY MEDICAL GUIDE.</h2>
+
+</div>
+
+<p>Under this head directions will be given for the domestic management
+of some of the more frequent ailments to which families are subject.
+Book-doctoring is a very doubtful economy, except where it is made
+the means of enabling the nurse or the mother to co-operate intelligently
+with the medical adviser. But there are cases, as among emigrants, or
+persons residing in remote places in the country, in which medical aid
+cannot readily be obtained. In such cases, the following papers will be
+found of great value. A number of specific remedies for various minor
+ailments will be found appended to the Medical Articles.</p>
+
+<h3>HOOPING-COUGH.</h3>
+
+<p>Hooping-cough is thought to have been introduced into Europe
+from Africa, and, like most other complaints, varies much in intensity.
+It is a highly infectious disease, and grown persons are liable to its
+influence; but it commonly takes place between the ages of four
+months and twelve years. It usually begins as a common cough,
+and is attended with the general symptoms of having taken cold;
+but in its progress, soon becomes more severe; though, the longer
+it is discoverable by the hoop, the more favourable it is likely to be.
+A frequent discharge from the mouth, nose, and eyes, food often rejected,
+together with large quantities of phlegm, after which the child generally
+appears pretty well, and eats his food heartily—these are the
+most common symptoms. When the disease is violent, they become
+greatly aggravated, especially during the night, and the child will
+appear almost strangled, becoming livid, and blood often starting
+from the nose and eyes.</p>
+
+<p>The following is a favourite prescription of the late Mr. Tuckwell,
+of Oxford, who, for skill in his profession, courtesy of manners, and
+kindness of heart, has had few equals, and who has left in that
+University an almost imperishable memory:—</p>
+
+<p>Dissolve one scruple of salt of tartar, in a quarter of a pint of soft
+water: add to it ten grains of cochineal finely powdered, and sweeten
+it with lump sugar.</p>
+
+<p>This medicine is also highly recommended in the <i>Lancet</i>. The dose
+for an infant is a tea-spoonful four times a day; from five years old
+upwards, a table-spoonful may be taken: but as the paroxysms of
+this complaint are much aggravated by the resistance of the child to
+<span class="pagenum" id="Page_31">[31]</span>swallow medicine, it is very desirable to abstain, if possible, from
+giving any internal remedy.</p>
+
+<p>The following embrocation was prescribed by a gentleman, one of
+the leading practitioners in Oxford; and for spasmodic coughs of all
+kinds, as well as for inflammatory croup, it is invaluable:—</p>
+
+<table class="recipe">
+  <tr>
+    <td>Two drachms of Tincture of Opium.</td>
+  </tr>
+  <tr>
+    <td>Two ounces of Camphor Liniment.</td>
+  </tr>
+</table>
+
+<p class="noindent">A tea-spoonful to be rubbed in over the throat and chest every night
+and morning, and cover the parts immediately with flannel. If the
+chest is loaded with phlegm, an emetic must be given once, twice,
+or three times a week, as required. Ipecacuanha wine is most suitable,
+and the dose for a child of four or five years is 2½ or 3 drachms.</p>
+
+<p>During the first stages of this disorder, the patient should breathe
+an equal temperature, as nearly as it can be managed, not too warm
+and close, but equal; and when the virulence of the disorder <i>has
+passed away</i>, the open air (if the weather be mild) may be frequently
+resorted to; and a change of air, where it is practicable, will often
+remove at once all remains of the complaint.</p>
+
+<p>The only thing that remains to be mentioned, is the proper diet,
+which is, indeed, of paramount importance; and for children of even
+six and seven years of age, ought to be little more than milk and broths.
+These are nourishing, and more readily digested than meats or puddings.
+One prevalent error is, that milk engenders phlegm; but
+this is a mistake. Should the milk be found to curdle on the stomach,
+a little common salt must be added; or, better still, use asses’ milk,
+if it is attainable. These light nutriments quickly pass out of the
+stomach, or if brought out by coughing twenty times during the day
+(which is sometimes the case), the child will immediately take more
+with avidity.</p>
+
+<p>If thirst prevails, a little toast-and-water may be given. When
+taken in time, and treated properly, hooping-cough is scarcely ever
+fatal, indeed never, as long as the patient is free from fever, or other
+disease. If the attack, from its length and severity, should cause a
+loss of strength, health will soon be recruited by a cold infusion of
+bark, gentle exercise, and pure uninfected air, and dieted with a
+nourishing broth, made as follows:—</p>
+
+<p>Take three-quarters of a pound of veal, the same quantity of beef,
+chopped very fine, and simmered for three hours in about two quarts
+of water. Strain it, and let the invalid drink the clear liquid, hot
+or cold, as may be most agreeable.</p>
+
+<p class="center"><i>Mixture for Hooping-Cough.</i></p>
+
+<table class="recipe">
+  <tr>
+    <td>Ipecacuanha Wine</td>
+    <td class="tdr"><span class="frac">2</span></td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Carbonate of Soda</td>
+    <td class="tdr">½</td>
+    <td>drachm.</td>
+  </tr>
+  <tr>
+    <td>Paregoric Elixir</td>
+    <td class="tdr"><span class="frac">2</span></td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Water</td>
+    <td class="tdr"><span class="frac">1</span></td>
+    <td>ounce.</td>
+  </tr>
+</table>
+
+<p class="noindent">A tea-spoonful or two (according to the age of the patient) may
+be given three times a day.</p>
+
+<p><span class="pagenum" id="Page_32">[32]</span></p>
+
+<h3>TEETHING.</h3>
+
+<p>This natural process in a child’s development, usually commences
+about the third month, though it is seldom till the fifth or sixth that
+the teeth make their appearance through the gums. The period when
+the teeth may be expected is indicated by an increased irritability
+of the infant, the gums become tense, shiny, and swollen; while
+the excited glands in the neighbourhood pour out so large a quantity
+of saliva, that it overflows the mouth, causing the infant to <i>drivel</i>,
+as the nurses call this natural salivation. At the same time the child,
+as if to relieve the heat and irritation it feels, thrusts its hands into
+its mouth in the attempt to do what the watchful mother will do for
+it—<i>scratch</i> the top of the gum with her nail, or, making a rasp of
+a rough crust, or a proper <i>gum-ring</i>, rub it freely along the top ridge,
+that, by abrading it of the binding cuticle, the imprisoned gum may
+have the power to expand. As the only benefit that can accrue from
+rubbing the child’s gum is the tearing or relaxing this fine but
+tenacious cuticle, all smooth surfaces, such as coral or ivory rings,
+are perfectly useless; such instruments to be of any service, should
+be cut into small diamonds like a fine file, and used frequently by
+the parent, exactly in that manner. The crust, though serviceable
+from its roughness, is dangerous from the chance of crumbs breaking
+off and getting into the infant’s throat. After the irritation and
+drivelling have continued for some weeks, a white line or a round
+spot appears on the top of the gum of the lower jaw, and ultimately
+of the upper; through these white spots the teeth finally burst their
+way in the following order: the two incisors of the lower jaw are the
+first to make their appearance, though frequently several weeks elapse
+between the advent of the first and second; the next cut are the four
+incisors of the upper, then the remaining two incisors of the lower
+jaw, one on each side, but not joining. There is now a pause for a
+short time in the process. The next in succession are the four eye
+teeth in either jaw, thus completing the infantine set of sixteen teeth.
+Another pause, usually of some months, succeeds before nature
+resumes her active operations; when she does, it is to place one
+double tooth on each side of both jaws, thus perfecting the child’s
+complement of twenty teeth. When these are shed, and nature
+completes her office, instead of the first ten she places sixteen teeth
+in each jaw, thus doubling her first complement, and making the
+adult set thirty-two. Each tooth as it is formed makes half a circle
+on its axis, and rising sideways, pierces the gum with the extreme
+point of its edge, revolving as it rises to the perpendicular.</p>
+
+<p>The <i>diseases</i> that teething gives rise to in infants are very numerous,
+and the consequences of so natural a process are some of the most
+remarkable facts connected with the development of the human
+economy. The disorders excited by difficult dentition are, diarrhœa,
+convulsions, mesenteric disease, water on the brain, rickets, and
+<span class="pagenum" id="Page_33">[33]</span>remittent fever—all of them to the infant fearfully mortal diseases.
+Each of these affections, though so different in its locality, and so
+opposite in its symptoms, is induced by the same cause—long-continued
+irritation in the gums reacting on the delicate organization of the
+brain and nervous system. And, as this irritation is caused by the
+difficulty the imprisoned tooth finds in escaping from the fibrous
+membrane in which it is enveloped, and making its way through the
+tightly bound gum, it becomes the duty of the medical man or parent,
+as soon as the first constitutional disturbance manifests itself, to assist
+the efforts of nature to effect the escape of the tooth, by dividing the
+gum and leaving an aperture through which the new-formed tooth
+may reach its destination. But, as <i>lancing</i> the gums, as the process
+is called, will be worse than useless unless <i>effectually done</i>, the gums
+should never be cut unless the tooth can be plainly felt below, and,
+to be of service, the incision must be carried down to the tooth,
+or else the unyielding membrane in which it is encased will be
+undivided, and the child put to the inconvenience of lancing without
+effecting the slightest benefit. As, however, the irritation commences
+from the first entrance of the tooth into the gum on emerging from
+its bony socket, and long before the actual pressure of the tooth can
+cause the graver mischief, or simply from the increased amount of
+blood circulating in the parts, it is evident that lancing the gums in
+so early a stage of formation is not only impolitic, but hurtful.</p>
+
+<p>Another mode of relief, both for the diarrhœa and convulsions that
+so frequently occur in weakly infants at this period, must be looked
+for; and that means, in all stages of dentition, from the first to the
+last, will be found either a source of instant relief or of certain
+recovery; that remedy is the <i>hot bath</i>, which, in all cases of infantine
+suffering, is the mother’s best hope, and should be her unshaken
+reliance. The time a child should be kept in a hot bath should seldom
+exceed <i>two minutes</i>; and, as the object is to unload some congested
+organ, or to relieve certain parts of their excess of blood by causing
+a rapid determination to the skin, the water should be hot enough
+to produce this effect as instantaneously as possible. When diarrhœa
+continues in despite of the hot bath, a little magnesia or a few grains
+of prepared chalk may be given two or three times a day until the
+excessive action is checked; or if unabated by these means, a few
+drops of tincture of kino is to be administered, as prescribed for
+diarrhœa.</p>
+
+<h3>SCARLET FEVER, OR SCARLATINA.</h3>
+
+<p>When scarlet fever becomes epidemic among adults, children
+rarely fail of being attacked by it in great numbers, and very frequently
+sink under it. It is, indeed, rather a child’s disease, and is
+very contagious amongst children; but is not often communicated
+from them to adults. This disease begins with the common symptoms of
+fever, often with languor and disposition to fainting, shivering, sickness,
+<span class="pagenum" id="Page_34">[34]</span>a quick pulse, and pain in the head; there is frequently, very early in
+the disorder, a stiffness in the muscles of the neck, which is soon
+followed by some difficulty in swallowing. This affection of the
+neck should be carefully inquired into, especially in young children;
+the soreness of the throat being sometimes not complained of in the
+most severe attacks of the disease, until but little hope remains of
+any mode of treatment being attended with success.</p>
+
+<p>The fever generally increases in the evening, and is often accompanied
+with delirium; but some remission takes place towards morning,
+and perspirations come on. There is no complaint in which delirium
+is of so little consequence as in scarlatina. On the second or third
+day the efflorescence (or redness) appears on the skin, and generally
+first on the face, neck, and breast. Up to this period the disorder
+is sometimes supposed to be measles, as many of the premonitory
+symptoms are similar; but scarlatina is readily distinguished by the
+absence of that hoarse cough, frequent sneezing, and watery discharge
+from the nose and eyes, which are the constant attendants on the
+early stages of measles: in this latter complaint also, the skin is
+covered with a <i>distinct</i> eruption, raised above the skin, leaving it clear
+and well-defined between the marks,—while in scarlatina, the redness
+is <i>on</i> the skin, and its appearance seldom produces any remission
+of fever.</p>
+
+<p>When the complaint is to terminate in health, the fiery redness
+abates gradually, and is succeeded by a brown colour, when the skin,
+becoming rough, peels off in small scales, and health is generally
+restored.</p>
+
+<p>On the contrary, when it is to terminate fatally, the febrile symptoms
+run very high from the first attack, the skin is intensely hot and dry,
+the pulse is very frequent but small, great thirst prevails, the redness
+appears on the second day or earlier, and about the third or fourth
+is often interspersed with large livid spots, and the patient is cut off
+about the sixth or eighth day. Sometimes a severe purging comes
+on, which never fails to prove fatal. No complaint is more arbitrary
+in its attacks, and none on which, humanly speaking, you can reckon
+with so little certainty.</p>
+
+<p>To determine to the surface of the body, it will be right to give the
+simple saline, made as follows:—</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Citric Acid</td>
+    <td class="tdr">1½</td>
+    <td>drachm.</td>
+  </tr>
+  <tr>
+    <td>Bi-carbonate of Potash</td>
+    <td class="tdr"><span class="frac">2</span></td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Water</td>
+    <td class="tdr">7½</td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Simple Syrup</td>
+    <td class="tdr">½</td>
+    <td>ounce.</td>
+  </tr>
+  <tr>
+    <td>Spirits of Nitre</td>
+    <td class="tdr"><span class="frac">2</span></td>
+    <td>drachms.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix, and take a sixth part every four hours. If the child is very young,
+give half the dose.</p>
+
+<p>On the first appearance of this disorder, it will be proper to administer
+an emetic of ipecacuanha powder; and for children of four years of age,
+seven grains will be a sufficient quantity, and even a repetition of it
+<span class="pagenum" id="Page_35">[35]</span>may be the means of preventing any disposition to diarrhœa (purging).
+Throughout the whole of this disease it will be advisable to make
+frequent use of some detergent (cleansing) gargle, which in young
+children must be thrown into the throat with a syringe.</p>
+
+<p class="center"><i>Detergent Gargle.</i></p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Purified Alum</td>
+    <td class="tdr">1</td>
+    <td>drachm.</td>
+  </tr>
+  <tr>
+    <td>Barley Water</td>
+    <td class="tdr">8</td>
+    <td>ounces (half a pint).</td>
+  </tr>
+  <tr>
+    <td>Honey of Roses</td>
+    <td class="tdr">1</td>
+    <td>ounce.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix, and gargle the throat frequently.</p>
+
+<p>Camphor is a medicine much employed in scarlatina, and with good
+effect; but more particularly where the pulse is very low, and the
+redness disappears suddenly from off the skin. In these cases volatiles,
+the aromatic confection, and wine will be proper remedies—this latter
+to be given in moderate quantity, according to the age and other
+circumstances of the patient, and it should be given in the food, which
+must consist of thin, nutritious aliments, such as sago, arrow-root,
+barley water with milk, &amp;c., &amp;c., and <i>thin</i> warm barley water, <i>without</i>
+milk, should be often drunk, in order to induce moderate perspiration.</p>
+
+<p>In a general way, a cordial plan is required throughout the disease;
+and where the throat is much affected, either with sloughs (discharges
+of matter), or total blackness, bark is indispensably necessary, however
+thick and florid the rash, however hot and dry the skin. Bark, in
+moderate doses (for children of four years of age, six grains of Peruvian
+bark may be given four times a day), reduces the fever in the milder
+species of scarlatina, above every other remedy; and in the more
+malignant scarlet fever, it supports the system until the regular stages
+of the fever are accomplished, and a perfect crisis is formed. Should it
+be disposed to act too freely on the child’s bowels, one drop of opium
+may be added.</p>
+
+<p>An unpleasant turn in the complaint sometimes takes place in a
+secondary fever, and is often the consequence of administering bark
+and wine <i>too early</i>, or too liberally, in the <i>milder</i> scarlatina.</p>
+
+<p>As parents and nurses are naturally much alarmed at delirium, it
+may be well to assure them that there is no disease in which delirium
+is of so little consequence as in the one before us. In other fevers it
+seldom comes on until they have arrived at a dangerous height, but it
+sometimes accompanies scarlatina from the very first day, and many
+of the patients never fail to be delirious every night, though, excepting
+this, there exists no other unfavourable symptom from the beginning,
+and during the illness.</p>
+
+<p><span class="pagenum" id="Page_36">[36]</span></p>
+
+<h3>THRUSH, OR APHTHÆ.</h3>
+
+<p>This is a disease of the mucous membrane of the mouth, stomach,
+and bowels; and when severe, may be traced throughout the whole
+alimentary canal. Though thrush may attack persons at any stage of
+life, still it is regarded as a disease more peculiarly incident to childhood
+and infancy; and is generally induced by an abrupt change of
+diet, or some cause impairing the nutritive quality of the mother’s
+milk, which produces this eruptive fever in the infant’s digestive organs.
+The <i>symptoms</i> of thrush are heat, pain, and restlessness, followed by a
+series of small, raised, white spots, scattered over the mouth, tongue,
+and lips; sometimes there are but few, at others the whole mouth is
+studded with them. After a day or two, they enlarge and become
+distended with a white puriform fluid; the eruption looking like a cross
+of minute beads: this completes the suppurating or second stage; after
+which, the vesicles proceed to ulceration, when they burst, discharge
+their fluid, and degenerate into small flat ulcers, causing throughout,
+but especially in this the last stage, considerable irritation and pain.</p>
+
+<p><i>Treatment.</i>—Having, if possible found the immediate cause of the
+disease, and if an improper food, removed it, the child must be carefully
+fed on a diet that in no way can irritate the tender and inflamed lining
+membrane; and, if necessary, a few spoonfuls of beef tea are to be
+given occasionally as a gentle stimulant. The medical treatment
+consists in the exhibition of the subjoined powders and mixture, and
+the employment, each evening, of the warm bath as a sedative to
+the restless child.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Grey Powder</td>
+    <td class="tdr">8</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Scammony</td>
+    <td class="tdr">6</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Rhubarb</td>
+    <td class="tdr">3</td>
+    <td>grains.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix and divide into nine powders for an infant from six to twelve
+months, giving one powder twice a day; into six powders for an
+infant from one to two years old, one twice a day; and into four
+powders for a child of three years, to be given in the same manner.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Mucilage</td>
+    <td class="tdr">½</td>
+    <td>ounce.</td>
+  </tr>
+  <tr>
+    <td>Castor Oil</td>
+    <td class="tdr"><span class="frac">2</span></td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Syrup</td>
+    <td class="tdr"><span class="frac">2</span></td>
+    <td>drachms.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix well in a mortar, and add</p>
+
+<table class="recipe">
+  <tr>
+    <td>Dill Water</td>
+    <td class="tdr">½</td>
+    <td>ounce.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix, and give a small tea-spoonful twice a day to an infant from six
+to twelve months; three times a day to one of from one to two years;
+and every six hours to a child of three years old. Should the thrush
+<span class="pagenum" id="Page_37">[37]</span>have proceeded to ulceration, the mouth of the infant or child should
+be washed out by a lotion, made by dissolving a small quantity of alum
+or borax in water well sweetened with honey; and then, by tying a
+fold of lint to a piece of stick, and using it as a mop, to cleanse the
+mouth, having first well wetted it in the lotion.</p>
+
+<h3>ITCH.</h3>
+
+<p>This cutaneous disease, the result of dirt and insufficient food,
+is communicated by the merest contact; and as this is a misfortune
+that any person may be exposed to, by touching in a cursory manner
+the person of an affected individual, it is necessary to show the means
+by which, with a day or two’s seclusion, it may be effectually eradicated.
+The intolerable itching that so remarkably distinguishes this
+disease, is the consequence of a very minute microscopic insect which
+burrows under the scarf skin of the hands and body; and all that is
+necessary to destroy the life of this insect, and of course cure the
+disease, is to block up the pores of the skin, by rubbing in some stiff
+simple ointment upon going to bed; use a hot bath in the morning to
+cleanse the body of the grease, and repeat the ointment again; and
+so continue the one at night, and the other in the morning till the
+cure is effected. For long standing cases sulphur or creosote is necessary,
+but for trifling cases, spermaceti ointment is quite sufficient, the
+hands being kept greased and gloved both day and night.</p>
+
+<h3>ERYSIPELAS.</h3>
+
+<p>This disease is an inflammatory affection principally of the skin,
+when it makes its appearance externally; it is most frequent in its
+attacks on women and children, and on those of an irritable habit,
+rather than of a full robust constitution. Erysipelas will sometimes
+return periodically, attacking the patient once or twice in the
+year, or even once in the month; and then, by its repeated attacks, it
+often gradually exhausts the strength, especially if the sufferer be aged,
+or of a bad habit of body.</p>
+
+<p>This disease is brought on by all the causes that are apt to excite
+inflammation, such as injuries of all kinds, the external application of
+stimulants, exposure to cold, and obstructed perspiration; and it may
+likewise be occasioned by humours generated within the body, and
+thrown out on its surface. In slight cases where it attacks the
+extremities, it makes its appearance with a sensation of heat, accompanied
+by roughness, pain, and redness of the skin, which becomes
+pale when the finger is pressed upon it, and again returns to its fiery
+<span class="pagenum" id="Page_38">[38]</span>hue when the pressure is withdrawn. There prevails some fever, and
+the patient is hot, thirsty, and restless. If the attack is mild, these
+symptoms will continue only for a few days, the surface of the part
+affected will become dry and yellow, and the scarf skin (or outer skin)
+will fall off in scales; but this complaint appears more frequently in
+the form of small vesicles, or blisters, containing a thin fluid. In some
+instances the fluid is of a different consistency, and instead of escaping
+when the blister is broken, it adheres to, and dries upon the skin. In
+unfavourable cases, these blisters sometimes degenerate into very obstinate
+ulcers, which now and then become gangrenous. This, however,
+does not frequently happen, for although it is not uncommon for the
+surface of the skin and the blistered places to appear livid, or even
+blackish, yet this usually disappears with the other symptoms of the
+disorder. No remission of fever takes place on the appearance of the
+vesicles; and when the complaint is not of a dangerous tendency, the
+inflammation and fever cease gradually without any evident crisis.
+During these symptoms (fever and inflammation) it will be proper to
+administer aperient medicines, and nothing, perhaps, suits the purpose
+better than the old-fashioned black draught. The external application
+of Goulard’s Lotion will allay heat and irritation very successfully.</p>
+
+<p>As erysipelatous fevers often terminate when profuse perspiration
+can be induced, the patient must drink freely of tea, bran tea, or warm
+barley water: and this is a necessary part of the treatment, which
+must never be neglected. The vesicles must be kept lightly covered
+with pure, unadulterated wheat flour; where the inflammatory symptoms
+run high, the diet must consist of light nourishing food, such as
+sago, arrow-root, bread pudding, and such like things; but in those
+cases where symptoms of irritation prevail, a more generous diet, such
+as animal broths, ought to be allowed.</p>
+
+<p>When the attack is mild, the patient must be kept in the house, but
+need not be confined to bed. Very earnestly impress on the minds of
+your patients the baneful effects of opening the little watery blisters.
+An instance of this kind occurred in the writer’s vicinity, followed by
+the most lamentable and fatal results. The victim was a married
+woman, about 33 years of age; the blister appeared on the upper lip,
+and she, not knowing its nature, punctured it; inflammation, delirium,
+and death quickly succeeded each other, and baffled the skill of two
+medical men of long experience.</p>
+
+<p>There is another species of erysipelatous inflammation, which usually
+attacks the trunk of the body, and is vulgarly known as “Shingles.”
+It consists of a number of blisters extending round the waist. Little
+or no danger ever attends this species of erysipelas, but much pain is
+felt darting through the body; and these pains will continue to annoy
+the patient at times for some weeks after the eruption has disappeared.</p>
+
+<p><span class="pagenum" id="Page_39">[39]</span></p>
+
+<h3>SMALL-POX.</h3>
+
+<p>This, the most serious of all eruptive diseases, though having
+many symptoms in common with other affections of this inflammatory
+class, has some peculiar to itself, and which, carefully observed, will
+always accurately define the disease, and point out small-pox from
+every other analogous affection. These distinctive features are the
+<i>greater heat of the skin</i>, the <i>nausea</i> and <i>sickness</i> that from the first
+attend it, and the fact that the rash appears on the <i>fourth</i> day of the
+illness, and not on the third, as in other eruptive diseases. Small-pox
+usually commences with shivering, pains in the back and head,
+heat, thirst, nausea, often sickness, a general feeling of languor and
+debility, quick full pulse, great heat and dryness of the skin, and a
+white furred tongue. This state continues with the usual febrile
+symptoms and nightly paroxysms till the fourth day, when a fine
+papillary rash, like grains of millet seed, breaks out on the face,
+neck, arms, and breast; in a few hours more extending over the
+rest of the body. On the fifth day the rash has become more distinct,
+each papilla has become larger and filled with a transparent fluid,
+changing its form into that of a vesicle, which, as the disease advances,
+enlarges with a <i>flat head</i> and <i>depressed</i> centre, the fluid passing from
+a transparent lymph into a yellowish matter. While this change
+is taking place, the extremities and the head swell, the head and face
+often becoming immensely distended, closing the eyes, and giving to
+the countenance a deformed and unnatural appearance. About the
+eighth day the maturation of the pustules is completed, and from
+thence to the eleventh day the declension of the eruption takes
+place, the pustules burst, the matter is effused, scabs are formed,
+and the dead cuticle begins, from the twelfth day, to peel off or
+disquamate, leaving pits in the skin, the consequence of the suppuration
+having destroyed the fatty matter beneath the cuticle.</p>
+
+<p>As the different stages of the disease are advancing, corresponding
+changes are taking place in the constitution of the patient; the heat
+and thirst increase, the pain, restlessness, and anxiety are augmented;
+the inflammatory and febrile actions keep advancing, rendering the
+slightest noise intolerable, and causing delirium and a chain of the
+most dangerous symptoms.</p>
+
+<p><i>Treatment.</i>—The inflammatory nature of small-pox renders what
+is called the cooling mode of treatment, in all its details, a duty
+of imperative importance. For this purpose, the room in which
+the patient is placed should during the disease be kept dark and
+cool, and at least once a day thoroughly ventilated by means of a
+fire in the grate, for a short time night and morning, but especially
+at the latter period. The room, also, should be frequently purified
+by sprinkling the floor with chloride of lime, or by the burning of
+vinegar on a heated shovel. As the stomach is the first organ sensibly
+affected, and continues more or less disturbed during the whole disease,
+<span class="pagenum" id="Page_40">[40]</span>the treatment should begin by giving the patient an emetic, composed,
+if an adult, of twenty grains of ipecacuanha and one grain of tartar
+emetic; and as soon as that operation has ceased, the following
+powders and saline purgatives are to be employed, giving the mixture
+every <i>two</i>, and the powders every <i>four hours</i>.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Epsom Salts</td>
+    <td class="tdr">1</td>
+    <td>ounce.</td>
+  </tr>
+  <tr>
+    <td>Mint Water</td>
+    <td class="tdr">8</td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Antimonial Wine</td>
+    <td class="tdr">3</td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Spirits of Nitre</td>
+    <td class="tdr">2</td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Syrup of Saffron</td>
+    <td class="tdr">2</td>
+    <td>drachms.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix, and give to an adult two table-spoonfuls for a dose, and to
+children, according to their age, from a dessert-spoonful upwards.
+Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Calomel</td>
+    <td class="tdr">3</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Powdered Antimony</td>
+    <td class="tdr">2</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Rhubarb</td>
+    <td class="tdr">3</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Jalap</td>
+    <td class="tdr">10</td>
+    <td>grains.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix, and make a powder. Give <i>one</i> of such a strength, every <i>four
+hours</i> to an adult till the bowels are <i>well</i> acted on, when they are
+to be discontinued; but the mixture is to be persisted in, though
+less frequently, or in half the dose. For a child from nine to twelve
+years of age, <i>half</i> of one of the above powders is to be given every
+<i>four hours</i>, till the same result is effected; and for younger children,
+each powder of the above strength is to be divided into <i>three parts</i>,
+and administered as the others. For an ordinary drink, in which
+the patient should on no account be stinted, lemonade, thin gruel,
+or cold tea is to be used; all solid food or nutritious aliment must
+be withheld, the patient kept low, his head cool, and the feet hot.</p>
+
+<p>When the fever runs high, and the head symptoms are severe, it
+may be necessary to bleed, but if not, a blister is to be laid on the
+nape of the neck, and perhaps two small ones behind the ears, to relieve
+the tumefaction of the eyes, and where the want of sleep demands
+it, a draught at bed-time, composed of fifteen grains of nitre dissolved
+in two ounces of water, with twenty-five drops of laudanum; or to
+children, from three to ten drops in a little gruel, according to their
+ages. Such, in mild or <i>distinct</i> small-pox, is generally all the treatment
+needed; and even in the aggravated <i>confluent</i>, till the time of disquamation
+often no other means are necessary.</p>
+
+<p>In cases, however, where the rash, after showing favourably, suddenly
+recedes from the skin, or only partly comes out, the patient must
+be put into a warm, or rather hot bath for three or four minutes; and
+when the pulse falls, and becomes small and feeble, as it becomes
+absolutely necessary to bring back the rash to the skin, hot wine
+and water must be given, together with soups, tonics, and stimulants,
+till the invigorated constitution has power to re-act. Should this
+not have been called for, a system of careful feeding, aided with wine
+<span class="pagenum" id="Page_41">[41]</span>and bark, must be commenced at the period when nature begins to
+throw off the dead eruption.</p>
+
+<p>The great object to be observed in the treatment of small-pox,
+is to keep the patient cool, and on the lowest regimen, till the disquamation
+begins to act freely on the bowels, and to allay fever by cooling
+drinks. As soon as the patient is convalescent, the diet should be
+light, and composed chiefly of farinaceous foods, puddings, custards,
+&amp;c. The body should be bathed once a week, and the cuticle
+excited by dry rubbing with a towel, and especial care taken for
+some weeks to keep children from the contact of the patient, who
+should for that time take an aperient every three days.</p>
+
+<p>To prevent the face and neck from being pitted, each pock in that
+neighbourhood should be lightly wetted with a weak solution of lunar
+caustic, at the period when the pustules are filled with a transparent
+fluid, while they are yet round, and before suppuration has set in
+or the tops of the vesicles grown flat—or in other words, at the end
+of the second stage.</p>
+
+<h3>MEASLES.</h3>
+
+<p>This is a disease characterized by a species of inflammatory fever,
+attended with all the symptoms of a severe cold, running at the nose
+and eyes, sneezing, cough, cold chills, tightness at the chest, languor,
+lassitude, pain in the back and head, and, in fact, by all the indications
+of constitutional disturbance and fever; though the sign by which it
+may be most readily known and determined, is the running of humour
+from the eyes, and constriction of the chest, with a short dry cough.
+The great secret in the treatment of measles to be borne in mind, is not
+to discontinue the treatment with the subsidence of the symptoms, for
+no disease leaves behind it so many and hurtful consequences; therefore,
+to purify the system, and save the body of the child from mumps,
+dropsy, tumours, bad eyes, and many other distressing affections, it
+is necessary to keep up for some weeks, after the disease is cured,
+a mild but steady action on the body; give the child change of air,
+plenty of exercise, and a nutritive but light and stimulating diet.</p>
+
+<p>The <i>symptoms</i> of measles commence with cold chills and flushes,
+lassitude, heaviness, pain in the head, and drowsiness, cough, hoarseness,
+and extreme difficulty of breathing, frequent sneezing, defluction or
+running at the eyes and nose, nausea, sometimes vomiting, thirst,
+a furred tongue; the pulse throughout is quick, and sometimes full
+and soft, at others hard and small, with other indications of an inflammatory
+nature. On the <i>third</i> day, small red spots make their appearance,
+first on the face and neck, gradually extending over the upper and
+lower part of the body.</p>
+
+<p>On the fifth day the vivid red of the eruption changes into a brownish
+hue, and in two or three days more the rash entirely disappears, leaving
+a loose powdery disquamation on the skin, which rubs off like dandriff.
+<span class="pagenum" id="Page_42">[42]</span>At this stage of the disease, a diarrhœa frequently comes on, and being
+what is called “<i>critical</i>” should never be checked unless seriously
+severe. Measles sometimes assumes a typhoid or malignant character, in
+which form the symptoms are all greatly exaggerated, and the case
+from the first becomes doubtful and dangerous. In this condition
+the eruption comes out sooner, and only in patches, and often, after
+showing for a few hours, suddenly recedes, presenting instead
+of the usual florid red, a dark purple or blackish hue, a dark brown
+fur forms on the gums and mouth, the breathing becomes laborious,
+delirium supervenes, and if unrelieved, is followed by coma; a fœtid
+diarrhœa takes place, and the patient sinks under the congested state
+of the lungs and the opposed functions of the brain. The unfavourable
+symptoms in measles are a high state of fever, excessive heat and
+dryness of the skin, hurried and short breathing, and a particularly
+hard pulse. The ordinary after-consequences of measles are, croup,
+bronchitis, mesenteric disease, abscesses behind the ear, ophthalmia,
+and glandular swellings in other parts of the body.</p>
+
+<p><i>Treatment.</i>—In the first place the patient should be kept in a cool
+room, the temperature of which must be regulated to suit the child’s
+feelings of comfort, and the diet adapted to the strictest principles
+of abstinence. When the inflammatory symptoms are severe, bleeding
+in some form is often necessary, though, when adopted, it must be
+in the first stage of the disease; and if the lungs are the apprehended
+seat of the inflammation, two or more leeches, according to the age and
+strength of the patient, must be applied to the upper part of the chest,
+followed by a small blister; or the blister may be substituted for
+the leeches, the attendant bearing in mind that the benefit effected
+by the blister can always be considerably augmented by plunging
+the feet into very hot water, about a couple of hours after applying
+the blister, and keeping them in the water for about two minutes.
+The first internal remedies should commence with a series of aperient
+powders, and a saline mixture, as prescribed in the following formularies;
+at the same time as a beverage to quench the thirst, let a
+quantity of barley water be made, slightly acidulated by the juice
+of an orange, and partly sweetened by some sugar-candy, and of
+which, when properly made and cold, let the patient drink as often
+as thirst or the dryness of the mouth renders necessary.</p>
+
+<p><i>Aperient Powders.</i>—Take of scammony and jalap, each twenty-four
+grains; gray powder and antimonial powder, of each eighteen
+grains. Mix and divide into twelve powders, if for a child between
+two and four years of age; into eight powders, if for a child between
+four and eight years; and into six powders for between eight and
+twelve years of age. One powder to be given, in a little jelly or
+sugar and water, every three or four hours, according to the severity
+of the symptoms.</p>
+
+<p><i>Saline Mixture.</i>—Take of mint water, six ounces; powdered nitre,
+twenty grains; antimonial wine, three drachms; spirits of nitre,
+two drachms; syrup of saffron, two drachms. Mix. To children
+under three years, give a tea-spoonful every two hours; from that
+<span class="pagenum" id="Page_43">[43]</span>age to six a dessert-spoonful at the same intervals; and to children
+between six and twelve, a table-spoonful every three or four hours. The
+object of these aperient powders is to keep up a steady but gentle
+action on the bowels; but whenever it seems necessary to administer
+a stronger dose, and effect a brisk action on the digestive organs—a
+course particularly imperative towards the close of the disease—two
+of these powders given at once, according to the age, will be
+found to produce that effect. Thus, two of the <i>twelve</i> for a child
+under four years; and two of the eight, and two of the six, according
+to the age of the patient. When the difficulty of breathing becomes
+oppressive, as it generally does towards night, a hot bran poultice laid
+on the chest will be always found beneficial. The diet throughout must
+be light, and consist of farinaceous food, such as rice and sago puddings,
+with beef tea and toast; and not till convalescence sets in, should
+hard or animal food be given. When measles assumes the malignant
+form, the advice just given must be broken through; food of a
+nutritious and stimulating character should be at once substituted and
+administered in conjunction with wine, and even spirits, and the
+disease regarded and treated as a case of typhus. But as this form
+of measles is not frequent, and, if occurring, hardly likely to be treated
+without assistance, it is unnecessary to enter on the minutiæ of its
+practice here. What we have prescribed in almost all cases will
+be found sufficient to meet every emergency without resorting to
+a multiplicity of agents. The great point to remember in measles
+is not to give up the treatment with the apparent subsidence of the
+disease, as the after-consequences of measles are too often more
+serious and more to be dreaded than the measles themselves. To
+guard against this danger, and thoroughly purify the system after
+the subsidence of all the symptoms of the disease, a corrective
+course of medicine, and a regimen of exercise should be adopted
+for some weeks, according to the cure of the disease.</p>
+
+<h3>CHICKEN-POX.</h3>
+
+<p>This disease, like the Small-Pox, seems to depend on specific
+contagion, and seldom affects a person but once in his life. The
+eruption is often succeeded by chilliness, succeeded by flushings, pains
+in the head and back, thirst, restlessness, and a quick pulse; but at
+other times, none of these premonitory symptoms are observable.
+Pustules soon appear, and about the second or third day are filled with
+a watery fluid, which is never converted into yellow matter, as in the
+small-pox (to which it bears great affinity); and about the fifth day
+they usually dry away, and are formed into hard crusts or scabs. No
+danger attends chicken-pox, but often a good deal of suffering. The
+small-pox and chicken-pox differ: the eruption of the former is
+preceded by a fever of a certain duration, while that of the latter is
+either preceded by none, or by one of uncertain duration; also in the
+<span class="pagenum" id="Page_44">[44]</span>pustules and succeeding scabs appearing much earlier in the chicken-pox
+than in the small-pox; and in the fluid of the pustules never
+acquiring the thick purulent appearance, which it always does in
+distinct small-pox.</p>
+
+<p>Let the patient partake freely of water or cooling drinks, as thirst is
+always an attendant on the disease, and gentle laxatives should be
+occasionally given—a tea-spoonful of lenitive electuary, with a little
+milk of sulphur in it, is all that is generally required; but should febrile
+symptoms run high, it may be advisable to take two or three saline
+draughts during the day. The following is a recipe for an excellent
+saline, to be drunk while effervescing:—Twenty grains of carbonate of
+soda dissolved in a tumbler containing two table-spoonfuls of water; add
+two tea-spoonfuls of lump sugar rolled; then put a dessert-spoonful of
+lemon into a wine-glass (or fifteen grains of citric acid dissolved in one
+table-spoonful of water). Pour it into the tumbler, and drink it while
+the effervescence is taking place.</p>
+
+<p>The benefit of this draught cannot be too highly estimated where the
+stomach is deranged, and there is nausea and faintness, or in cases of
+fever and thirst.</p>
+
+<h3>CROUP.</h3>
+
+<p>The Croup is a complaint somewhat similar to the hooping-cough,
+and to which children <i>only</i> are subject. There are two species of it, the
+one acute, the other chronic: neither of them often attack children so
+late as ten or twelve years of age; while they may seize infants newly
+weaned, and are then the most severe. The cause of this disease is a
+morbid secretion of thick mucus in the trachea (windpipe), adhering so
+firmly to its sides as to impede respiration. The quantity and thickness of
+mucus increasing, gradually lessens the diameter of the part, and if it
+effects this to a considerable degree, the disease must of necessity prove
+fatal. The symptoms by which croup is manifested, even to the most
+uninitiated in the duties of the sick-room, is the peculiar croaking noise
+made in respiration (from whence it takes its name); and when the
+disorder is light, there is but little apparent indisposition between the
+paroxysms, save a certain dulness, and a sense of fear in children of an
+age to express it.</p>
+
+<p>The fits frequently terminate by sneezing, coughing, or vomiting, and
+return without any regularity. It is attended with a sharp and shrill
+voice, and a flushed countenance, which grows livid during the
+paroxysms. A warm bath should immediately be administered, and an
+emetic given as soon as possible; say, ten drops of antimonial wine for
+a child three years of age, and repeated every quarter of an hour until
+effectual, and according to the age and strength of the patient; a blister
+should be applied across the throat, the sufferer being made to inhale
+the vapour of warm water with vinegar in it, and kept nearly upright
+in bed. A doctor should be procured as soon as possible; and, until
+<span class="pagenum" id="Page_45">[45]</span>his arrival, the foregoing directions may, in most cases, materially
+influence the physician’s proceedings, and often save life.</p>
+
+<p>Children liable to this disease should be warmly clad, wearing flannel
+next the skin, and an emetic given upon the earliest appearance of the
+attack; for remember, this disease requires prompt attention to save
+life. With care, children usually grow out of it; that is, the
+constitution will repel the attacks after the tenth or twelfth year.</p>
+
+<h3>NETTLE RASH.</h3>
+
+<p>This disease takes its name from its being attended by an eruption
+similar to what is produced by the stinging of nettles. The causes of
+this complaint are by no means obvious; but it seems to proceed either
+from the perspiration being checked, or from some irritating matter in
+the stomach. In all cases, there prevails considerable itching and
+some heat in the parts affected; and, in some constitutions, a slight
+degree of fever either precedes or attends the eruption. Its duration
+seldom exceeds three or four days.</p>
+
+<p>In some cases, Nettle Rash is accompanied with large wheals or
+bumps, which appear of a solid nature, without any cavity or head,
+containing either water or other fluid.</p>
+
+<p>Half a tea-spoonful of magnesia, and the same quantity of cream of
+tartar, mixed in half a tea-cupful of milk, an hour before breakfast, and
+repeated as required, will be found very efficacious.</p>
+
+<p>Some practitioners have entertained the idea that the humours of the
+body are never vitiated to such a degree by the nettle rash as to
+require the use of internal remedies, and that if the irritation could be
+certainly allayed by external applications, there would be no necessity
+for any other mode of cure.</p>
+
+<p>As this disorder is very frequent in spring, when a hot sun, with cold
+winds, prevail, the visitor will hear of a variety of herbs as “never-failing
+cures” of nettle rash. Among these the nettle itself is the
+Abernethy of the party, concocted into a sort of tea with a proportion
+of one-third of ground-ivy infused in it. Although in a chronic form,
+it is often of rheumatic origin. Nettle rash is never a dangerous
+malady; but care should be taken to avoid currents of air, for, if it
+recedes, or, as is the common expression, “driven in,” it produces
+sickness, and other harassing symptoms.</p>
+
+<p>We have always found, in such cases as these—and, indeed, at most
+times—that simple remedies, easily accessible, are the most efficacious.</p>
+
+<p><span class="pagenum" id="Page_46">[46]</span></p>
+
+<h3>CONSUMPTION.</h3>
+
+<p>The persons most prone to consumption, are those of a sanguine or
+phlegmatic temperament, with long neck, sharp shoulders, narrow chest,
+slender fingers, clear skin, fair hair, and rosy complexion. The disease
+usually begins with a short dry cough, followed, after a certain length
+of time by a gradual loss of strength, lassitude, and great fatigue upon
+small exertions; the pulse is quick and small, while the cough, at first
+confined to the day, begins to extend into and through the night; the
+breathing is hurried, with a sense of tightness at the chest, accompanied
+with shooting pains; the expectoration at first frothy, becomes viscid,
+opaque, often tinged with blood; and very copious in the morning. As
+the disease advances, emaciation takes place, the cough, pain, and
+difficulty of breathing increase, the face is flushed, the soles of the feet and
+palms of the hands are affected with a dry burning heat, the tongue,
+formerly white, now becomes clean and red, the pulse is smaller and
+quicker, and hectic fever sets in, attended with profuse perspiration;
+generally occurring twice a day, and, as the symptoms grow more
+formidable, the appetite usually increases, filling the patient with delusive
+hopes of recovery. The final symptoms, and those that indicate approaching
+dissolution, are the setting in of diarrhœa, night sweats,
+prominent cheek bones, hollow and cadaverous countenance, swollen
+legs, great emaciation, and curved finger-nails. The expectoration has
+at the same time altered its character with each stage of the disease; at
+first scanty and frothy, it becomes opaque and presents a mixture of
+mucus and pus, occasionally streaked with blood, and finally becomes
+all purulent, sinking in water, and often combined with irregular
+pieces of green or yellow substances.</p>
+
+<p><i>Treatment.</i>—There are three objects to be aimed at in the treatment
+of consumption; first, to promote the absorption of the diseased
+matter; second, to subdue inflammation; and, third, to improve the
+general health. For the first effect, it is the general practice to slightly
+salivate the system by small doses of calomel and kino, followed by a
+course of iodine, either in the form of burnt sponge, hydriodate of potass,
+or tincture of iodine. Inflammation is subdued by small bleedings, two
+or three times repeated, leeches on the chest, blisters, or the counter-irritation
+of the tartar emetic ointment. The general health is to be
+improved by exercise, cold ablutions, and friction every morning, by a
+light and generous diet, and tonics with the mineral acids. In
+confirmed consumption, and where all the worst symptoms are in
+operation, the treatment must depend greatly on the actual state of the
+patient, though the most ordinary course is comprised in the following
+means and remedies: counter-irritation over the chest, by the tartar
+emetic ointment; an opiate at bed-time; and two table-spoonfuls of
+such a mixture as the following, every four or six hours.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Tartar Emetic</td>
+    <td class="tdr"><span class="frac">20</span></td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Infusion of Gentian</td>
+    <td class="tdr"><span class="frac">6</span></td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Powdered Nitre</td>
+    <td class="tdr">½</td>
+    <td>drachm.</td>
+  </tr>
+</table>
+
+<p><span class="pagenum" id="Page_47">[47]</span></p>
+
+<p class="noindent">Mix. Where the sweatings are excessive, or there is spitting of blood
+with the cough, from fifteen to thirty drops of the elixir of vitriol in a
+wine-glass of water, is to be sucked through a quill every three or four
+hours.</p>
+
+<p>No practice is so fatal as the sending a confirmed consumptive
+patient to a warm climate, or even to remove him to a warmer residence
+in his own country, as the increased temperature only developes the
+worst symptoms more rapidly. To a patient only <i>predisposed</i> to
+consumption, change of scene and climate is highly beneficial; but
+with the disease on him, it is suicidal. The modern practice of
+deluging the stomach with rancid fish oil, is a very questionable
+procedure, as any good that can result from its use must depend upon
+the amount of iodine or nitrogen the cod liver oil may possess;
+remedies that can be given in greater quantities, in a much less
+objectionable way.</p>
+
+<p>In every stage of consumption, but especially in the early part of the
+disease, the patient should exercise the lungs as much as possible, by
+drawing deep inspirations of air, and inflating the organ to its fullest
+extent, and then slowly expiring what he has imbibed, repeating the
+process for ten minutes at a time, and resuming it four or five times a
+day. For this purpose he can either stand at a window, on a hill, or
+wherever the air is pure; when the atmosphere is damp, the air must
+be drawn through a veil, folded three or four times. This makes an
+infinitely better respirator than the metallic ones sold in the shops. As
+the natural stimulant of the lungs is air, no means are so likely to
+excite absorption of the tuberculous matter, as that which expands
+every air cell of its structure, and while healthily exercising the organ,
+stimulates it to increased action. That consumption is curable, is a
+theory now rapidly gaining ground; but this can only be effected by
+converting the acute into a chronic disease, and in that form following
+the admonitions of nature as a guide to the practice; and the most
+important of these is exercising the lungs themselves.</p>
+
+<h3>SCROFULA.</h3>
+
+<p>A peculiar condition of the body, in which the healthy vital energy
+is in a measure in abeyance, where the system is less strong, the body
+less perfect, the organization less harmonious, and the living power to
+resist accidents less perfect and capable of resisting those influences of
+time, air, contagion, and accident, ever at war on the frame of man, and
+which robust health may rebut and for a time defy, but before which
+the less perfect organization of scrofula ultimately succumbs. It is to
+this unnatural weakness of the constitution that we owe many of those
+diseases and ills that like a scourge afflict mortality; such as
+consumption, mesenteric disease of the bowels in children, rickets,
+goître, cretinism, hare-lip, white swellings, and many other local and
+<span class="pagenum" id="Page_48">[48]</span>constitutional maladies; all deriving their origin from this physical and
+specific weakness of the whole or a part of the human body. Any
+chronic swelling of the absorbent glands is denominated scrofula, as
+shown both by the wen in the throat and the white, shiny, and insidious
+swellings in the knee; yet neither of them is, correctly speaking, scrofula,
+but merely the local evidence of something we feel and know, but
+cannot define in the system, couched in the blood, reflected in the want
+of general nervous energy, and manifesting itself in some local character,
+to which science gives a name and unprofessional wisdom assigns
+the disease. The chief characters by which a scrofulous diathesis is
+known or may be suspected, are a want of perfect bodily symmetry,
+small, thin, or crooked limbs, a round or pigeon-breast, excessive
+enlargement of certain organs, broad jaws, low forehead, long neck, and
+large occiput, great transparency of the skin, with a rosy tint of the
+cheeks; when the complexion is dark, it is of a dirty, viscid
+appearance, when fair, unnaturally clear; a bluish ring round the eyes,
+which though large, clear, and sometimes black, are more generally
+light blue, with swollen or puffed eyelids, long lashes, upper lips thick
+and projecting, and the general expression of the countenance
+voluptuous case, with want of decision and energy; the first teeth are
+small, subject to decay, and the second white, liable to split, and often
+become prematurely decayed.</p>
+
+<h3>COUGH.</h3>
+
+<p>A cough is an effort of nature to relieve the lungs and air passages
+from any obstruction of mucus, phlegm, pus, or other sources of irritation
+in the parts. There are, consequently, many varieties of cough, according
+to the nature and situation of the disease or affection that excites it:
+as the cough in consumption, that from bronchitis, the stomach cough of
+children, hooping-cough, &amp;c., beside which there is the common cough of
+an ordinary cold, which this article especially refers to. The ordinary
+cough is, in the first instance, generally hard and dry, becoming, after a
+day or two, more relaxed and attended with free expectoration, which, after
+passing through some changes of character, as regards quantity, colour,
+and substance, usually cures itself. When the febrile symptoms that
+attend a cold and cough are too slight to demand treatment, the best
+cough mixture that can be taken is one composed of equal parts of the
+syrup of squills, syrup of tolu, paregoric, and ipecacuanha wine, of
+which a dessert-spoonful may be given every four hours. When the
+cough is attended with great difficulty and tightness, a “warming
+plaster” should be applied to the chest, and the following expectorant
+mixture, employed to promote relaxation of the parts:—</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Milk of Ammoniacum</td>
+    <td class="tdr"><span class="frac">6</span></td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Dover’s Powder</td>
+    <td class="tdr">½</td>
+    <td>drachm.</td>
+  </tr>
+</table>
+
+<p><span class="pagenum" id="Page_49">[49]</span></p>
+
+<p class="noindent">Mix in a mortar, and add</p>
+
+<table class="recipe">
+  <tr>
+    <td>Oxymel of Squills</td>
+    <td class="tdr"><span class="frac">1</span></td>
+    <td>ounce.</td>
+  </tr>
+  <tr>
+    <td>Spirits of Sweet Nitre</td>
+    <td class="tdr">½</td>
+    <td>ounce.</td>
+  </tr>
+  <tr>
+    <td>Syrup of Tolu</td>
+    <td class="tdr"><span class="frac">1</span></td>
+    <td>ounce.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix. One table-spoonful to be given three times a day, and two on
+going to bed.</p>
+
+<h3>ASTHMA.</h3>
+
+<p>Is a functional affection of the respiratory organs, frequently depending
+on constitutional causes, and seldom the result of organic
+disease. Asthma generally attacks persons of advanced years, and
+of a weak and lax system; it is, when not hereditary, often the result
+of sudden changes of temperature, disorder of the digestive organs,
+or of mental anxiety. An attack of asthma is usually indicated by
+a sense of constriction or tightness round the chest, a fulness of the
+stomach, lassitude, drowsiness, and headache. All these symptoms
+become more urgent towards evening, accompanied with laborious
+breathing and difficult expiration, attended at the same time with a
+wheezing noise in the chest and windpipe at every inspiration. As
+night approaches a hard dry cough succeeds to these symptoms, while
+the oppressed breathing and sense of suffocation become so acute, as
+the paroxysm reaches its climax, that the patient is compelled to
+spring up in bed, or rush to the open window, from fear of instant
+suffocation. Asthma generally attacks the patient in the night, and
+most frequently the severity of the fit endures for three or four hours,
+usually terminating about two in the morning, when, after a free expectoration
+of frothy mucus, the symptoms gradually subside, and the
+patient, after much anxiety and suffering, falls asleep. A succession
+of such paroxysms occur for several consecutive nights, before the
+symptoms give way and allow the exhausted patient time to recover
+his strength and tone.</p>
+
+<p><i>Treatment.</i>—The first endeavour must be directed to shorten
+the fit and to relieve the most distressing symptoms: the next, to
+remove the exciting and predisposing causes. Where the patient is
+strong and not far advanced in life, an emetic, composed of ten grains
+of ipecacuanha and one grain of tartar emetic, mixed in a cup of
+warm water, should be given in the first stage of the attack; followed
+up for some hours by nauseating doses of antimony and squills, as in
+the following mixture:—Antimonial wine, one ounce; water, four
+ounces and a half; tincture of squills, three drachms. Mix; and take
+a table-spoonful every hour so long as the urgency of the symptoms
+continues. When the attack is slight, and devoid of the marked features
+of a paroxysm, and the difficulty of breathing and sense of tightness
+in the chest are the chief symptoms, much benefit will be derived
+from taking from five to ten drops of hydrocyanic acid in a table-spoonful
+of water every two hours, for three or four times.</p>
+
+<p><span class="pagenum" id="Page_50">[50]</span></p>
+
+<p>The asthma of old age, however, must be treated very differently:
+here, instead of debilitating, it becomes necessary to support and
+stimulate the patient under the exhaustion of the paroxysms. For
+this purpose, warmth should be early applied to the body and extremities,
+by the hot bath or bottles of hot water. The chest and pit
+of the stomach should be rubbed for a few minutes with hartshorn
+and oil; hot coffee, or small doses of brandy-and-water, administered
+occasionally; and the following mixture, according to the age and
+sex, given in doses of one or two table-spoonfuls every two or four
+hours, as the state of the patient may demand:—Carbonate of ammonia,
+one scruple; Dover’s powder, half a drachm; peppermint water, six
+ounces; mix, and add tincture of squills, spirits of lavender, and sulphuric
+ether, of each one drachm. When asthma has been induced
+by a derangement of the digestive organs, it will be necessary to
+give a dose of castor oil or an alterative pill; while for the shortness
+of breath and difficulty of breathing that often precedes and follows
+the full paroxysm, a poultice, composed of equal parts of mustard and
+flour, and applied warm to the chest for ten or fifteen minutes, will
+yield considerable relief. As an aperient, two compound assafœtida
+pills will be found of the utmost benefit, especially to those advanced
+in life.</p>
+
+<h3>BRONCHITIS.</h3>
+
+<p>Is now much milder in its attacks, and seldomer met with than formerly,
+though it still remains a disease of both severity and danger. <i>Acute
+bronchitis</i> is characterised by general fever, heat of the skin, difficulty
+of breathing, with hurried and sometimes laborious respiration; a
+peculiar sense of fulness and roughness of the windpipe, followed by
+hoarseness, oppression, or pain over the region of the heart, accompanied
+by a short dry cough. After from six to twelve hours, a
+secretion of mucus takes place in the trachea and bronchial tubes,
+producing a wheezing rattling noise as the patient respires; and in
+consequence of the blood not being freely exposed to oxygen in its
+passage through the lungs, the lips and cheeks assume an ashy or
+dusky hue. The pulse at the first is quick and hard, but after a
+time, becomes full and what is called, soft; but so compressible, that
+a little extra pressure of the finger will apparently extinguish it. There
+is at the same time great prostration of strength, considerable anxiety
+and alarm, with pain in the head, giddiness, and when the symptoms
+are severe, even delirium.</p>
+
+<p>Bronchitis arises in general from exposure to cold and humid atmosphere;
+taking cold after violent exertion, or from any of the
+ordinary causes of cold or sore throat. The hoarseness and dry full
+sense, experienced in the nose and windpipe, is often felt extending
+far down the chest, attended with considerable sneezing; and the
+efforts of a dry hard cough, causing pain both in the chest and
+shoulders.</p>
+
+<p><span class="pagenum" id="Page_51">[51]</span></p>
+
+<p><i>Chronic Bronchitis</i>, when arising as a primary disease, presents some
+or all of the previous symptoms, but in a considerably modified form;
+the fulness in the windpipe, oppressed and laborious breathing, hoarseness
+and cough, are, however, the most general symptoms of chronic
+bronchitis; the expectoration, though after a time becoming more
+free, is far from being copious, and consists of a discoloured mucus;
+sometimes of a purulent appearance, at others stained with blood, or
+streaked with a brick-coloured fibrinous matter. The symptoms are
+generally exaggerated towards night, when they are attended with
+increased fever and night sweats.</p>
+
+<p><i>Treatment of Acute Bronchitis.</i>—In full-bodied constitutions, if the
+disease be taken in its first stage, bleeding to the extent of eight
+or ten ounces may be very safely and beneficially employed; but as
+the debility that attends bronchitis is both great and sudden, unless
+adopted in the <i>earliest</i> stage, the practice would be highly culpable, as
+all the physical stamina is required to throw off the collected mucus from
+the bronchial passages so bleeding; therefore, unless employed early, it
+can never properly be practised. When necessary, an emetic must
+be immediately given, consisting of antimonial and ipecacuanha wines,
+of each half an ounce, or the following powder:—Ipecacuanha 15 grains,
+tartar emetic 1 grain, mix; to be dissolved in a little warm water and
+drunk directly, following it up by frequent draughts of warm water.
+If the first emetic does not operate freely, repeat the same dose within
+the hour, assisting the action, if necessary, by tickling the throat with
+a feather. As soon as the vomiting has subsided, apply a blister
+three inches wide by six inches long, down the centre of the chest,
+and give a table-spoonful of the mixture below every two hours.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Distilled Water</td>
+    <td class="tdr">6</td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Tartar Emetic</td>
+    <td class="tdr">6</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Powdered Nitre</td>
+    <td class="tdr">1</td>
+    <td>scruple.</td>
+  </tr>
+</table>
+
+<p class="noindent">Dissolve, and add tincture of colomba, 2 drachms—mix. At the same
+time, between the doses, let the patient inhale the steam of hot vinegar
+and water, and wear a veil over the face, so as always to breathe
+through a medium. When the blister has risen and the plaster has
+been removed, apply a hot bread poultice, which repeat every hour,
+for two or three times; and finally, dress with violet powder.</p>
+
+<p>When the expectoration changes its character and becomes thick,
+greenish and ropy, it will be necessary to give stimulating expectorants,
+to facilitate the discharge; for that purpose, the annexed mixture, in
+doses of a table-spoonful every three or four hours, is to be employed.</p>
+
+<p class="center"><i>Expectorant Mixture.</i></p>
+
+<table class="recipe">
+  <tr>
+    <td>Gum Ammoniacum</td>
+    <td class="tdr">2</td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Carbonate of Ammonia</td>
+    <td class="tdr">1</td>
+    <td>drachm.</td>
+  </tr>
+</table>
+
+<p class="noindent">Rub into a powder, then add a tea-spoonful of water; triturate till the
+<span class="pagenum" id="Page_52">[52]</span>whole is rubbed into a smooth creamy paste, when add, by degrees,
+six ounces of water.</p>
+
+<table class="recipe">
+  <tr>
+    <td>Syrup of Squills</td>
+    <td class="tdr"><span class="frac">1</span></td>
+    <td>ounce.</td>
+  </tr>
+  <tr>
+    <td>Tincture of Tolu</td>
+    <td class="tdr"><span class="frac">2</span></td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Spirits of Sweet Nitre</td>
+    <td class="tdr"><span class="frac">2</span></td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Paregoric</td>
+    <td class="tdr">½</td>
+    <td>ounce.</td>
+  </tr>
+</table>
+
+<p class="noindent">Should there be much restlessness or want of sleep, 30 drops of
+laudanum may be taken at bed-time in a little gruel, or added to a
+dose of the expectorant mixture. Or when the mixture is not necessary,
+from 10 to 15 grains of Dover’s powder, according to the
+age and strength of the patient, should be taken an hour before bed-time.
+It is also necessary to take an occasional aperient, which should
+consist of two assafœtida pills at night, and a black draught the
+following morning; or five grains of blue pill, and a dose of Epsom
+salts, three hours afterwards. The patient should be kept as much
+as possible in one temperature during the attack; and all lengthened
+conversation and fatigue strictly avoided. The diet should be light,
+low, and farinaceous, and consist of eggs, milk, custards, and sago,
+and tapioca puddings; and only when the expectorant or stimulating
+stage has been reached, should the drink be anything stronger than
+gruel. But when the expectorants are indicated, it becomes necessary
+to give wine, or other stimulants, and support the patient’s strength
+by a more generous diet.</p>
+
+<p><i>Treatment of Chronic Bronchitis.</i>—Where the symptoms are severe,
+the treatment may begin by placing a blister on the throat, and giving
+the expectorant mixture already prescribed. But in ordinary cases,
+it will be sufficient to place a large hot bran poultice on the throat
+and chest, renewing it every three or four hours; and twice a day
+rubbing the chest and throat with the following embrocation:—</p>
+
+<p>Dissolve, by heat, two drachms of camphor in two ounces of olive
+oil, and add spirits of sal volatile half an ounce, and at the same
+time give the expectorant mixture in table-spoonfuls every two hours.</p>
+
+<p>Where there is much loss of rest, and much anxiety, the annexed
+mixture to be substituted for the expectorant, and taken in doses of
+two table-spoonfuls every four hours.</p>
+
+<table class="recipe">
+  <tr>
+    <td>Dover’s Powder</td>
+    <td class="tdr">1</td>
+    <td>drachm.</td>
+  </tr>
+  <tr>
+    <td>Carbonate of Ammonia</td>
+    <td class="tdr">2</td>
+    <td>scruples.</td>
+  </tr>
+  <tr>
+    <td>Camphor Water</td>
+    <td class="tdr">8</td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Sulphuric Ether</td>
+    <td class="tdr">1</td>
+    <td>drachm.</td>
+  </tr>
+</table>
+
+<p class="noindent">At the same time, the steam of hot vinegar and water is to be inhaled,
+and the patient’s strength supported by a proper and efficient dietary;
+with all the precautions advised in acute, observed in the management
+of chronic bronchitis.</p>
+
+<p><span class="pagenum" id="Page_53">[53]</span></p>
+
+<h3>INFLUENZA.</h3>
+
+<p>A disease which, though unquestionably common to this country
+from remote time, has only within the last thirty years obtained a
+distinctive name and character. What the peculiar state of the atmosphere
+is, that induces or predisposes to this disease, science has not
+yet discovered, though the external causes, as far as appreciation
+enables us to form an opinion, appear to be, a long-continued state
+of humidity, succeeded by sudden heats, or seasons of alternate hot
+and wet weather, or a long humid autumn followed by a cold and
+boisterous winter. In these conditions of the climate the disease
+often becomes epidemic and puts on a protean shape, and, though
+twenty persons in the same tenement are attacked with it, not two
+perhaps present the same chain of symptoms, or have been seized in
+the same way. The first sign of illness in one is a sudden coma,
+that deprives the patient for some minutes of all consciousness;
+another falls in a fit, a third is seized with an intense pain on the
+top of the head, others by fits of sudden heat or cold, by coughing,
+or pains in the back, chest, or throat; but however varied the commencement
+may be, or different the general run of symptoms, there
+are three signs that, taken together, always characterize influenza,
+and by which it may in every case be at once identified; these
+are—severe and splitting pain on the top of the head, great and
+sudden loss of strength, and a rough excoriated sensation in the chest
+behind the breast-bone, as if the lining membrane in that part was raw.</p>
+
+<p>When influenza comes on gradually, the disease generally puts
+on the following succession of <span class="smcap">Symptoms</span>: a sense of cold, lassitude,
+weariness, cold chills, pains in the back, head, and loins; these symptoms
+are followed by flushings, weight on the head and a great
+oppression on the chest, sneezing, the eyes become bloodshot, a thin
+acrid discharge from the nostrils occurs, with inflamed fauces and
+throat, followed by a short cough with a thick viscid expectoration,
+which soon becomes thin, discoloured mucus, mixed with purulent
+discharge. With these symptoms there is extreme prostration of
+strength, loss of energy, and great depression of spirits, the pain on
+the head continuing with unabated violence. The pulse, which at the
+beginning was quick and small, becomes, as the disease progresses,
+sharp, weak, and irregular. From the first the appetite has failed,
+the tongue furred, and the stomach in a state of nausea and often
+irritated to vomiting. The discrepancy in the state of the pulse in
+influenza generally renders it an insecure guide to a knowledge of
+the heart’s action by the number or the frequency of the beats; the
+only true test of the vital strength of the patient is, the amount of
+pressure by the finger the pulse will bear. Influenza, if not speedily
+cured, is very prone to degenerate into bronchitis, pneumonia, pleurisy,
+or some chronic thickening of the mucous membrane of the
+throat, or enlarged tonsils.</p>
+
+<p><span class="pagenum" id="Page_54">[54]</span></p>
+
+<p><i>Treatment.</i>—The foremost point to be remembered in the treatment
+of this disease is, that the great debility is <i>real</i>, not a prostration
+dependent on nervous pressure, but a <i>bonâ fide</i> loss of vital power;
+consequently, bleeding, strong relaxing medicines, or blisters, are,
+except in very rare cases, highly injurious, and more likely to kill
+than cure the patient; the treatment therefore required is more a
+course of judicious dietary than one of physic. The medicinal means
+must consist of the following mixture and pills, keeping the feet hot
+by hot bricks, or bottles of water, and a hot bran poultice applied
+frequently to the neck and chest.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Powder of Compound Tragacanth</td>
+    <td class="tdr"><span class="frac">2</span></td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Hot Water</td>
+    <td class="tdr">½</td>
+    <td>pint.</td>
+  </tr>
+  <tr>
+    <td>Lump Sugar</td>
+    <td class="tdr"><span class="frac">2</span></td>
+    <td>drachms.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix in a mortar, adding the water slowly till a smooth thin mucilage
+is made of the whole; then add—</p>
+
+<table class="recipe">
+  <tr>
+    <td>Tincture of Tolu</td>
+    <td class="tdr"><span class="frac">1</span></td>
+    <td>drachm.</td>
+  </tr>
+  <tr>
+    <td>Ipecacuanha Wine</td>
+    <td class="tdr">½</td>
+    <td>oz.</td>
+  </tr>
+  <tr>
+    <td>Spirit of Nitre</td>
+    <td class="tdr"><span class="frac">6</span></td>
+    <td>drachms.</td>
+  </tr>
+</table>
+
+<p class="noindent">Shake well together, and lastly, add solution of acetate of ammonia,
+1½ ounce. Mix, and make a 12 ounce mixture: of which let the
+patient take two large table-spoonfuls every four hours.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Compound Rhubarb Pill</td>
+    <td class="tdr">½</td>
+    <td>drachm.</td>
+  </tr>
+  <tr>
+    <td>Extract of Henbane</td>
+    <td class="tdr">½</td>
+    <td>drachm.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix, and divide into 12 pills, two to be taken at bed-time every
+other day.</p>
+
+<p>To support the strength, the food must be of the lightest and most
+nutritious kind, such as boiled mutton, custards, and sago puddings;
+and as frequent stimulants are indispensable, claret glasses of warm
+egg-flip, either made in the usual way with the addition of a little
+rum or brandy, or egg-sherry must be given, with toast, every two
+hours. By these means, and the addition of twenty drops of laudanum,
+at bed-time, to a dose of the mixture, all ordinary cases of influenza
+may be safely and expeditiously treated to recovery.</p>
+
+<h3>BILIOUS COMPLAINTS.</h3>
+
+<p>Persons are said to be bilious, when bile finds its way from the
+small intestines into the stomach, and there, mixing with the digesting
+food and irritating the coats of the stomach, becomes absorbed into
+the blood, on which it acts like, a species of poison, producing a
+constitutional disturbance of more or less severity. The symptoms
+that prognosticate this kind of malady are intense pains in the head,
+weight and tenderness of the stomach, nausea and sickness, fœtid
+<span class="pagenum" id="Page_55">[55]</span>breath, a bitter or coppery taste in the mouth and throat, a coated
+tongue, and a quick sharp pulse. The skin is dry, there is considerable
+thirst, and also occasional shiverings.</p>
+
+<p><i>Treatment.</i>—The effect of bile on the stomach should be considered
+in the light of a chain of symptoms excited by the presence of some
+foreign or unhealthy substance; and the rational view of the treatment
+of such symptoms consists in expelling the intruding mischief
+as quickly as possible; and, as it is always better to make the bile
+take its natural course of exit—downwards—than urge it out of the
+system in an opposite direction, the treatment should commence by
+taking such aperients as will excite the whole alimentary canal, and
+carry it out of the stomach through the bowels: at the same time
+avoiding by every means its expulsion by vomiting. To carry off the
+bile by aperients, and allay the sickness, is in fact, all that has to be
+done, for when these objects are achieved, every other symptom will,
+as a natural consequence, subside. As the nausea and headache are
+the most urgent and distressing symptoms, they are the first to demand
+relief. A small blister, the size of the round of a wine-glass, should
+be laid on the pit of the stomach, and a dose of the subjoined
+effervescing mixture given every half hour; taking advantage of the
+first lull in the retching to give two of the aperient pills, which are
+to be repeated every six hours, till their action on the bowels shows
+that the object for which they were taken has been obtained. For
+females and persons of delicate constitution, one pill instead of two
+should be taken as a dose. If the patient is in bed, bottles of hot
+water should be kept at the feet; and as an after-corrective, the
+tonic mixture prescribed below, is to be taken twice a day for about
+a week; at the same time the convalescence will be facilitated, and
+the tone of the stomach improved, if a little toasted bacon is eaten
+for breakfast, and a dry biscuit and a glass of stout taken for lunch.</p>
+
+<h3>JAUNDICE.</h3>
+
+<p>Is the name given to the effect produced on certain parts and
+secretions of the system by a diseased state of the liver, or whatever
+cause prevents the bile from finding its natural outlet; and by confining
+it to the gall-bladder, or the secreting vessels of the liver,
+causes it to be absorbed into the blood, and, passing into the circulation,
+gives rise to those symptoms, which constitute what is called
+jaundice. The word “jaundice” signifies <i>yellow</i>, and is used to designate
+that impaired state of the liver known by the external signs of
+a yellow skin, a yellow tinge of the white coat of the eye, and a
+deep saffron colour imparted to the secretion from the kidneys, while
+the other alimentary discharges are almost white; these characteristics
+of jaundice are attended with languor, loss of appetite, sometimes
+amounting to a loathing of food, disturbed sleep, great avidity both
+of stomach and bowels, nausea, and often sickness; a heavy bitter
+taste, that no cleanliness can eradicate, pervades the mouth and fauces,
+<span class="pagenum" id="Page_56">[56]</span>while a dull heavy pain takes possession of the right side, just over
+the liver, greatly increased by pressure, but which no change of
+position abates. Attending these symptoms there is always more or
+less of what is understood as fever: when the disease is protracted,
+and the bile remains long unremoved from the blood, the skin and
+eyes darken in their colour, and assume a <i>green</i> aspect, and when
+still more obstinate of cure, that green becomes of a deep purple or
+blackish hue, when the disease is called black jaundice.</p>
+
+<p>Jaundice is a very common disease in hot climates, especially to
+Europeans newly arrived, and, indeed, is by no means rare in this
+country and the sister island; and though, as we have already said,
+it may proceed from any diseased condition of the liver, there are
+many other causes that may induce it, such as pressure on the liver
+by the formation of tumours, pregnancy, and the presence of gall-stones,
+though in this latter case the cause is generally easily
+discovered by the severity, sharpness, and continuance of the pain.
+Though the remedies employed for jaundice are under all circumstances
+nearly alike, it is both satisfactory and useful to discover as
+early as possible what is the immediate cause that, obstructing the
+bile, has led to its absorption by the blood; as on this knowledge
+much time may be saved in the treatment, which is remarkably
+simple, and may be undertaken with the greatest confidence without
+consulting any medical opinion. In all cases of jaundice, especially
+when attended with pain, the warm bath is of the utmost importance,
+as it will afford instant relief; and if the pain and disease proceeds
+from a gall-stone, the heat of the bath, by expanding the duct in
+which it is impacted, will almost immediately facilitate its passage,
+and thus by removing the obstruction, at once remove the cause of
+the disease.</p>
+
+<p>As remedial means, the adult patient should take one of the following
+pills three times a day, or one every eight hours, and every
+second morning two tea-spoonfuls of Epsom salts dissolved in a
+tumblerful of cold water, with a wine-glassful of dandelion-tea every
+four or five hours, and continued as long as it is necessary to take
+the pills.</p>
+
+<p class="center"><i>Pills.</i></p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Camphor</td>
+    <td class="tdr">2</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Powdered Opium</td>
+    <td class="tdr">2</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Blue Pill</td>
+    <td class="tdr">20</td>
+    <td>grains.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix and divide into six pills.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Dandelion Roots, washed and cut small</td>
+    <td class="tdr"><span class="frac">2</span></td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Liquorice Root and Sassafras, of each</td>
+    <td class="tdr"><span class="frac">2</span></td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Boiling Water</td>
+    <td class="tdr">1½</td>
+    <td>pint.</td>
+  </tr>
+</table>
+
+<p>Simmer slowly for twenty minutes; strain, and, when cold, give a
+wine-glassful every four or five hours.</p>
+
+<p><span class="pagenum" id="Page_57">[57]</span></p>
+
+<p>When the obstruction has been removed, and the cure has been
+effected—as the restoration of the skin and eyes to their natural
+colour will indicate—it is sometimes necessary to take a tonic for a
+few days, to restore the tone of the stomach; this will be best effected
+by taking a table-spoonful of the following mixture an hour before
+each meal for four or five days:—Infuse 2 drachms of gentian, 2
+drachms of carbonate of soda, and 1 drachm of ginger for six hours
+in a pint of boiling water; and, when cold, giving it in the above
+doses. To those subject to jaundice, exercise and sea bathing should
+be vigorously adopted after each recovery, so as to work the system
+into an energetic and self-supporting condition; for if not excited
+out of its torpidity, the body is very prone to relapse into its
+previous torpidity.</p>
+
+<h3>BOWEL COMPLAINTS.</h3>
+
+<p>These ailments are in all cases symptoms of the effect of other
+causes, and never occur spontaneously, but are the result of indigestive
+food or excessive acidity of the stomach, the presence of a large quantity
+of bile in the small intestines, acrid and misacting medicines,
+wet feet or exposure to cold; the result of disease in the mucous or
+muscular coats of the bowels, exposure to miasmata or infectious air,
+and the inhalation of noxious gases.</p>
+
+<p class="center">1. <i>Bowel Complaint, attended with Sickness and Vomiting.</i></p>
+
+<p>The vomiting should be first allayed by small effervescing draughts,
+or wine-glasses of soda-water, with a tea-spoonful of brandy, given every
+half hour, and a blister the size of a crown piece laid on the pit of the
+stomach: while for the relief of the bowels the following mixture is
+to be given in doses of two table-spoonfuls every hour till the relaxation
+is checked.</p>
+
+<table class="recipe">
+  <tr>
+    <td>Prepared Chalk</td>
+    <td class="tdr">1</td>
+    <td>ounce.</td>
+  </tr>
+  <tr>
+    <td>Aromatic Powder</td>
+    <td class="tdr">2</td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Sugar</td>
+    <td class="tdr">1</td>
+    <td>drachm.</td>
+  </tr>
+  <tr>
+    <td>Peppermint Water</td>
+    <td class="tdr">8</td>
+    <td>ounces.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix well in a mortar, and add</p>
+
+<table class="recipe">
+  <tr>
+    <td>Tincture of Kino</td>
+    <td class="tdr">3</td>
+    <td>drachms.</td>
+  </tr>
+</table>
+
+<p>When the bowel complaint is attended with pain or griping in the
+stomach, 1 drachm of the <span class="smcap">tincture of assafœtida</span>, and 40 drops of
+<span class="smcap">laudanum</span> are to be further added to the mixture, which is still
+to be taken in the same quantity, and, if necessary, repeated as
+frequently.</p>
+
+<p><span class="pagenum" id="Page_58">[58]</span></p>
+
+<p class="center">2. <i>Bowel Complaint, the result of Improper or Undigested Food.</i></p>
+
+<table class="recipe">
+  <tr>
+    <td>Prepared Chalk</td>
+    <td class="tdr">1</td>
+    <td>ounce.</td>
+  </tr>
+  <tr>
+    <td>Carbonate of Magnesia</td>
+    <td class="tdr">2</td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Carbonate of Soda</td>
+    <td class="tdr">1</td>
+    <td>drachm.</td>
+  </tr>
+  <tr>
+    <td>Carbonate of Ammonia</td>
+    <td class="tdr">2</td>
+    <td>scruples.</td>
+  </tr>
+  <tr>
+    <td>Camphor Water</td>
+    <td class="tdr">8</td>
+    <td>ounces.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix well in a mortar, and add</p>
+
+<table class="recipe">
+  <tr>
+    <td>Tincture of Kino</td>
+    <td class="tdr">2</td>
+    <td>drachms.</td>
+  </tr>
+</table>
+
+<p>Mix and take two table-spoonfuls directly, and one every hour
+afterwards.</p>
+
+<p class="center">3. <i>Bowel Complaint from Exposure to Cold or Wet.</i></p>
+
+<table class="recipe">
+  <tr>
+    <td>Infusion of Red Roses</td>
+    <td class="tdr"><span class="frac">8</span></td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Epsom Salts</td>
+    <td class="tdr">½</td>
+    <td>ounce.</td>
+  </tr>
+</table>
+
+<p class="noindent">Dissolve, and add</p>
+
+<table class="recipe">
+  <tr>
+    <td>Diluted Sulphuric Acid</td>
+    <td class="tdr"><span class="frac">30</span></td>
+    <td>drops.</td>
+  </tr>
+</table>
+
+<p>Mix, and take two table-spoonfuls every three hours, and one
+of the following pills every four hours. Should the skin be dry and
+hot, give ten grains of Dover’s powder, at bed-time, in a little
+gruel.</p>
+
+<table class="recipe">
+  <tr>
+    <td>Compound Rhubarb Pill,</td>
+  </tr>
+  <tr>
+    <td>Extract of Henbane,</td>
+  </tr>
+</table>
+
+<p class="noindent">of each one scruple. Mix, and divide into eight pills.</p>
+
+<p class="center">4. <i>Bowel Complaint, attended with Cramps and Spasms.</i></p>
+
+<p>Apply hot mustard poultices, made with equal parts of mustard and
+flour, over the bowels, and to the inside of each thigh, and give the
+following mixture and pills every hour till relief is afforded.</p>
+
+<table class="recipe">
+  <tr>
+    <td>Prepared Chalk</td>
+    <td class="tdr">1</td>
+    <td>ounce.</td>
+  </tr>
+  <tr>
+    <td>Aromatic Powder</td>
+    <td class="tdr">2</td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Carbonate of Ammonia</td>
+    <td class="tdr">1</td>
+    <td>drachm.</td>
+  </tr>
+  <tr>
+    <td>Mint Water</td>
+    <td class="tdr">8</td>
+    <td>ounces.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix well, and add</p>
+
+<table class="recipe">
+  <tr>
+    <td>Tincture of Kino</td>
+    <td class="tdr">3</td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Sulphuric Ether</td>
+    <td class="tdr">1</td>
+    <td>drachm.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix; two table-spoonfuls with one pill every hour.</p>
+
+<table class="recipe">
+  <tr>
+    <td>Camphor</td>
+    <td class="tdr">6</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Powdered Opium</td>
+    <td class="tdr">4</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Calomel</td>
+    <td class="tdr">9</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td colspan="3">Extract of Hemlock, enough to make into a mass,
+    which is to be divided into six pills.</td>
+  </tr>
+</table>
+
+<p><span class="pagenum" id="Page_59">[59]</span></p>
+
+<p>5. <i>For the Bowel Complaints of Young Children</i>, the most efficacious
+and convenient remedy is the tincture of kino, given in doses of 20 to
+60 drops, in a little sugar and water, and repeated every hour or two
+till the relaxation is stopped. When the bowels are disordered from
+teething, it is best to give an alterative powder every four hours, for
+two or three times, such as the following for an infant of nine months,
+increasing the strength according to the age.</p>
+
+<table class="recipe">
+  <tr>
+    <td>Grey Powder</td>
+    <td class="tdr">6</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Rhubarb</td>
+    <td class="tdr">2</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Scammony</td>
+    <td class="tdr">9</td>
+    <td>grains.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix well, and divide into three powders.</p>
+
+<p>When the relaxation has been stopped, it is always advisable to take
+an aperient pill, in a day or two after, to restore the bowels to a healthy
+condition. In many simple cases of bowel complaint, a dose of castor
+oil is the only remedy required, and where resulting from improper food,
+by its aperient action it both removes the cause and the effect with it.
+The bowel complaint, or diarrhœa, that occurs as a critical symptom
+in fever, is on no account to be hastily or injudiciously checked; but
+when calling for treatment, the mixture No. 4 is the most advisable one
+to employ for that purpose.</p>
+
+<h3>FLATULENCE.</h3>
+
+<p>Unless in exceptional cases, such as from ill-cooked food, an excess of
+vegetable diet, &amp;c., flatulence is always an indication of impaired
+functional action of the stomach, either proceeding from a disease of
+that organ or through sympathy with some other part; but by far the
+greater number of those who suffer from flatulence owe it to a weakened
+state of the stomach itself, often hereditary, frequently the result
+of an erroneous dietary, and sometimes from the injudicious habit of
+over-stimulating; besides these cases, it frequently proceeds from
+mental anxiety, imperfect mastication of the food, and a close sedentary
+habit.</p>
+
+<p>Flatulence is often completely cured by strict attention to dietetic
+rules, such as avoiding for a time all vegetables and fruits, making the
+breakfast and tea on hard crusts, biscuits, or dry toast, and <i>chewing</i> these
+for a considerable time before <i>permitting</i> the food to pass into the
+<i>stomach</i>; at the same time taking as small a quantity of fluid in the
+way of tea, coffee, or cocoa, as possible, and only sufficient to facilitate
+the descent of the solid food; meat and bread for dinner, with a sparing
+draught of cold gin and water, should constitute the meal. The tea
+should be a repetition of the breakfast, and a supper of biscuit and
+cheese with a small tumbler of cold spirits and water, the same as that
+for dinner; a system like this, with exercise, repose on a sofa for half
+an hour after each meal, and using the <i>flesh-brush</i> night and morning
+<i>over the chest and shoulders</i>, and especially across the stomach, so as to
+excite the organ to increased action, will be found to yield the fullest
+<span class="pagenum" id="Page_60">[60]</span>advantage, and in many cases will supersede the necessity of any
+medicine whatever. When, however, there is much acidity in the
+stomach, it should be neutralized by a tea-spoonful of magnesia, or
+half a drachm of carbonate of soda, a short time before any one of the
+meals, and, when the bowels require it, a compound assafœtida pill at
+bed-time; the same regimen as to diet being persevered in, as that
+above. Where the stomach has become seriously enfeebled by a long-continued
+state of flatulence, it will be necessary, in addition to either
+of the former plans, to give the organ tone and strength, by employing
+one or other of the subjoined pills, adopting them in the order in which
+they stand.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Sulphate of Zinc</td>
+    <td class="tdr">10</td>
+    <td>grains—powder.</td>
+  </tr>
+  <tr>
+    <td>Rhubarb, Powdered</td>
+    <td class="tdr">20</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td colspan="3">Extract of Gentian, sufficient to make a mass,
+    which divide into thirty pills, one to be taken three times a day.</td>
+  </tr>
+</table>
+
+<p class="noindent">Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Nitrate of Silver (Lunar Caustic)</td>
+    <td class="tdr">3</td>
+    <td>grains—powder.</td>
+  </tr>
+  <tr>
+    <td>Quinine</td>
+    <td class="tdr">4</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Ginger</td>
+    <td class="tdr">6</td>
+    <td>grains.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix well, and add extract of camomile sufficient to make a mass, which
+divide into twenty-four pills, one to be taken three times a day. When
+flatulence is attended with a sense of coldness in the stomach, a tea-spoonful
+of Gregory’s powder, with ten grains of soda, may be taken
+in a little aromatic water before breakfast each morning.</p>
+
+<h3>DYSPEPSIA,</h3>
+
+<p class="noindent">Or indigestion, is that impaired condition of the stomach when the food
+is only half or imperfectly digested; producing want of appetite, a
+sense of distension, debility, headache, languor, want of sleep, and all
+those constitutional symptoms that usually attend an overtaxed and
+weakened stomach.</p>
+
+<p><i>Treatment.</i>—To effect a perfect restoration in the tone of the stomach,
+an entire change in the mode of diet is absolutely necessary, also in the
+habits and pursuits of the patient: the stomach must first be emptied
+and slightly stimulated by an emetic, or by a few alterative doses of
+blue pill and rhubarb, and the system submitted to a regular course
+of such tonics as infusion of camomile with carbonate of soda, gentian
+with potass, and, after a time, infusion of quassia with a few drops of
+muriatic acid. The food should be at first light and simple, and comprise
+the most solid aliments, and such as will compel a long mastication
+before swallowing; all drinks or stimulants with the meal
+being strictly prohibited till the salivary glands yield of themselves
+enough saliva to macerate the food; and this can only be effected by
+a long and perfect mastication.</p>
+
+<p><span class="pagenum" id="Page_61">[61]</span></p>
+
+<h3>DYSENTERY.</h3>
+
+<p>This is a disease more common in hot climates than cold ones, and
+both in its type and character approaches much more nearly than
+any other disease, to cholera. Dysentery is either the result of a
+congestive state of the bowels, or it proceeds from a chronic inflammation
+of the lining membrane of the colon.</p>
+
+<p><i>Symptoms.</i>—Dysentery commences with shivering, a griping flatulent
+state of the bowels, frequent discharges of mucus, or blood and mucus,
+and often blood alone; with loss of appetite, sickness, fever, and great
+debility.</p>
+
+<p><i>Treatment.</i>—When depending on inflammatory action, it is necessary
+to bleed and give cooling drinks with an emetic. In ordinary cases,
+the treatment should begin with the warm bath or fomentations, with
+three grains of calomel, one grain of opium, and three grains of
+assafœtida pill; the whole made and divided into two pills, which are
+to be taken every six hours, and a starch injection with assafœtida
+tincture twice a day. As the symptoms improve, tonics are to be
+given, at first mild, and gradually increased in strength, and combined
+with wine and a soft unexciting diet.</p>
+
+<h3>DIARRHŒA.</h3>
+
+<p>A relaxation or looseness of the bowels, consequent upon a certain
+condition of the mucous membrane of the alimentary canal; that is,
+either a state of congestion, or stagnant state of the blood in the
+membrane; or else from an inflammatory condition of the same tissue;
+or it may proceed from ulceration of the bowels, the presence of indigestible
+food, or acrid substances in the stomach; it may also occur as
+a crisis of fever, and without any direct cause of irritation. The causes
+that produce diarrhœa are very numerous, and often of the most opposite
+nature; though the chief are, sudden cold applied to the body,
+checked perspiration, powerful stimulants, the inhalation of noxious
+gases, &amp;c.</p>
+
+<p><i>Symptoms.</i>—Nausea, sickness, and vomiting, thirst, dry state of the
+mouth and skin, frequent and copious evacuations, and a furred or red
+condition of the tongue.</p>
+
+<p><i>Treatment.</i>—The first step in the treatment of diarrhœa is to check
+the vomiting; to effect this, the feet are to be plunged into hot water
+and kept constantly warm, and a small blister or one or two leeches
+applied to the pit of the stomach. The state of the tongue must decide
+the nature of the subsequent treatment. When this organ is coated
+either with a white or brownish fur, it indicates a congested state of
+the membrane of the stomach, and must be treated by the exhibition
+<span class="pagenum" id="Page_62">[62]</span>of an emulsive mixture of chalk, and when the symptoms are attended
+with pain, by an opiate pill, as in the following prescription.</p>
+
+<table class="recipe">
+  <tr>
+    <td>Prepared Chalk</td>
+    <td class="tdr"><span class="frac">1</span></td>
+    <td>ounce.</td>
+  </tr>
+  <tr>
+    <td>Honey</td>
+    <td class="tdr">½</td>
+    <td>ounce.</td>
+  </tr>
+  <tr>
+    <td>Peppermint Water</td>
+    <td class="tdr"><span class="frac">6</span></td>
+    <td>ounces.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix into a smooth mass, of which give a table-spoonful every hour,
+and a one-grain powdered opium pill every four or six hours, till the
+pain is subdued. When, however, the tongue is red both on its surface
+and sides, it indicates inflammatory action, and must be treated by an
+opposite mode of practice, and the following mixture administered; the
+opium, however, being employed when pain is present, in the same
+form and frequency as in the former state of the bowels.</p>
+
+<table class="recipe">
+  <tr>
+    <td>Infusion of Rose Leaves</td>
+    <td class="tdr"><span class="frac">8</span></td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Epsom Salts</td>
+    <td class="tdr">½</td>
+    <td>ounce.</td>
+  </tr>
+</table>
+
+<p class="noindent">Dissolve, and add diluted sulphuric acid, half a drachm; mix, and take
+a table-spoonful every hour. In all forms of diarrhœa, the feet should
+be kept warm, and a hot bath, if procurable, will, in every instance, be
+found beneficial. The diet should always be soft and nutritious, but
+not liquid; the best dietary consists of thick arrow-root, made with
+milk, blanc mange, tapioca, sago, and semolina puddings, made with
+eggs, and eaten moderately cool; and when animal food is given, it
+should consist in the first instance of boiled meats, and the stomach
+very cautiously brought back to digest roast or hard substances.</p>
+
+<h3>CHOLERA.</h3>
+
+<p>Although Cholera has, by the interposition of Providence, decreased
+in virulence, and the cases that occur are comparatively few, it is well
+to incorporate in our medical directions the circular issued by the
+Royal College of Physicians relative to the treatment of this fatal
+disease. In any case of sudden emergency, where medical attendance
+cannot be immediately procured, these instructions will be of the
+greatest use.</p>
+
+<p>“1. No degree of looseness of the bowels should be neglected for a
+single hour. Medical advice should be at once sought when the
+looseness begins; and, previous to the arrival of a medical attendant,
+some of the medicines at other times used for checking diarrhœa
+should be taken:—for example, the chalk mixture; the compound
+cinnamon powder; or the compound chalk powder with opium, in
+doses from 20 to 40 grains for an adult.</p>
+
+<p>“2. No saline aperients or drastic purgatives should be taken without
+the advice of a medical man.</p>
+
+<p>“3. Intemperance in eating or drinking is highly dangerous; but
+the moderate use of vegetable as well as animal food may be recommended,
+<span class="pagenum" id="Page_63">[63]</span>and, in general, such a plan of diet as each individual has
+found, by experience, to be most conducive to his health; for any
+considerable change in the diet to which a person has been accustomed,
+is seldom advisable during the prevalence of an epidemic.</p>
+
+<p>“4. Debility, exhaustion, and exposure to damp, render the poor
+especially subject to the violence of the disease. The committee urge
+upon the rich the necessity of supplying those in need with food, fuel,
+and clothing.</p>
+
+<p>“5. The extreme importance of removing or counteracting all impurities,
+whether in the air, water, or soil—as by ventilation, cleanliness,
+and the free use of the chloride of lime or chloride of zinc—cannot be
+too strongly insisted upon.</p>
+
+<p>“Lastly, since the reports made to the College of Physicians show
+that of the persons who were engaged about the sick in the last
+epidemic, the number of those who were attacked by the disease was,
+in proportion, exceedingly small, the fear of infection may be practically
+disregarded.”</p>
+
+<p>Nearly every chemist keeps an “anti-cholera mixture” in a state of
+preparation, during the cholera season. And as these mixtures are
+prepared from recipes issued by the Board of Health, or by medical
+men skilled in the treatment of cholera, they may generally be depended
+upon. The great thing to be borne in mind is to <i>take medicines to
+check looseness of the bowels before the system becomes exhausted</i>.</p>
+
+<h3>FEVER.</h3>
+
+<p>Fever is the result of a diseased or impaired action of the system,
+and though sometimes attending or following certain diseases as a
+symptom or consequence, most frequently falls on the constitution as
+a substantive disease, either developing its characteristic symptoms, as
+the disease advances, or following the slow maturity of a chain of
+morbid actions. Fevers may, in the first instance, be divided into
+those which proceed from some indirect or secondary cause, and those
+that arise from contagion, or causes the direct precursors of fever,
+having a definite rise, an understood progress, and a well ascertained
+termination. In the first named class of fevers, are comprised those
+febrile symptoms that appear during or after some organic disease,
+accidents, surgical operations, or other causes of physical suffering.</p>
+
+<p>The second, or spontaneous class, is divided into two chief heads—nervous
+and inflammatory fevers: under nervous fevers are classed
+typhus, intermittent, continued, and remittent fevers; and under that
+of inflammatory fevers, first, all eruptive fevers, as scarlet fever, small-pox;
+and, secondly, the fevers attending all inflammatory actions of
+organs or viscera, such as inflammation of the liver and bowels.</p>
+
+<p>The general characteristics of fever are cold chills, lassitude, headache,
+loss of appetite, thirst and nausea, with a moist furred tongue, or
+else a tongue dry and coated, pain in the back and loins, succeeded by
+<span class="pagenum" id="Page_64">[64]</span>cold shiverings, which gradually give place to heat, diffusing itself over
+the body and becoming permanent; ringing in the ears, intolerance of
+light, and cold extremities; the pulse is either small and quick, or full
+and hard. Special fevers, and constitutional temperament, very much
+magnify, or even mitigate these symptoms; still those given are the
+ordinary characteristics, and sufficient to indicate the presence of fever
+to the least accustomed eye.</p>
+
+<p>The <i>treatment</i>, on the same broad principle, resolves itself into
+relieving the congested organs, breaking the chain of morbid actions
+on which fever depends, equalizing the circulation, and lastly, by the
+adoption of a course of medicinal agents, correcting the vitiated state
+of the secretions, and restoring the functions to a healthy performance
+of their several duties. To effect the first it is often found necessary
+to bleed, or else by leeches, cupping, or blisters, relieve the overloaded
+organs; the second object is generally effected by an emetic, which in
+some instances it becomes necessary to repeat. The warm, the hot, or
+the shower bath, or aspersions of cold vinegar and water, are the means
+employed to effect an equalization of the circulation, and restore
+blood and warmth to the surface. The therapeutic means to be
+employed during the career of a fever, must depend entirely upon
+the character of the disease to be treated, and will be entered upon
+more particularly under their several heads.</p>
+
+<p>A remarkable peculiarity belonging to all fevers, is a periodicity of
+the disease, or a property that all fevers have of arranging their effects
+into periods of regular sections; as, first, into fits and paroxysms, then
+into remissions, and finally into critical days. Most fevers have three
+stages, called the <i>cold</i>, <i>hot</i>, and <i>sweating</i>; in some, these divisions are
+perfect and distinct, in others, broken and imperfect; these fits following
+in regular order, comprise a paroxysm, which may return at certain
+hours or only at irregular periods.</p>
+
+<p>The critical days are regarded as the 3, 5, 7, 9, 11, 14, 17, and 20;
+and the non-critical days are the intervening ones.</p>
+
+<p>The ages at which persons are most liable to fever, are from 20 to 30,
+and in the following order, gradually declining from 30 to 40, 40 to 50,
+and 50 to 60. As respects sex, females are more subject to fever than
+males, but only in a small degree. All fevers are not infectious, but
+those that are so are communicated by contact, exposure to the atmosphere
+surrounding a fever patient, and whatever depresses the mind
+or weakens the body, predisposes the system to infection. The best
+preventive against the worst form of fever, is cleanliness, a cheerful
+disposition, and an active body.</p>
+
+<h3>BRAIN FEVER.</h3>
+
+<p>Brain Fever is characterized by two distinct epochs or stages—excitement
+and collapse; and though often distinct and well-defined, it
+occasionally happens that the one stage is so blended with the other
+<span class="pagenum" id="Page_65">[65]</span>as not to be appreciable, till the graver consequences of the second
+period evince themselves. The symptoms of the first stage are deep
+and intense pain in the head, tightness across the forehead, throbbing
+of the temporal arteries, ringing in the ears, flushed face, bloodshot
+eyes, and a wild and glistening stare; the pupils are contracted, and
+particularly sensitive to light, while the ears are impatient and irritable
+to the sense of noise: violent delirium, want of sleep, convulsive paroxysms,
+attended with a hot dry skin, hard quick pulse, a white coated
+tongue, great thirst, nausea and vomiting, and a confined state of the
+bowels. Sometimes delirium is the first symptom, or the disease may
+progress to a culminating point in a more insidious manner, often commencing
+with an apparent attack of biliary vomiting. This formidable
+disease usually proves fatal in a few days, sometimes in twelve hours.</p>
+
+<p><i>The mode of treatment</i> resolves itself into blood-letting, purgatives,
+and cold applications to the head. In bleeding, respect must be had
+to the <i>effect</i> produced, and not to the <i>quantity</i> abstracted, that is, till
+the pulse is affected, or fainting takes place; for this purpose, the
+patient should be bled <i>standing</i>, and from a <i>large</i> orifice, in a full stream.
+About half an hour after the bleeding, and when the patient has rallied
+from the fainting, cupping is to be employed behind the ears, or the
+nape of the neck, while half a dozen leeches are applied to each temple.
+At the same time, bladders of ice are to be applied to the shaved head,
+occasionally varied by rubbing ether over the scalp briskly, and allowing
+it to evaporate. As constipation is a marked feature of brain fever,
+powerful purgatives must be employed from the first indication of the
+disease; for this purpose, one of the following powders should be given
+every three hours, and <i>three</i> table-spoonfuls of the accompanying
+mixture every <i>four</i> hours.</p>
+
+<p class="center"><i>Powders.</i></p>
+
+<table class="recipe">
+  <tr>
+    <td>Calomel</td>
+    <td class="tdr">30</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Jalap</td>
+    <td class="tdr">2</td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Ipecacuanha</td>
+    <td class="tdr">6</td>
+    <td>grains.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix and divide into six powders.</p>
+
+<p class="center"><i>Mixture.</i></p>
+
+<table class="recipe">
+  <tr>
+    <td>Infusion of Senna</td>
+    <td class="tdr">7</td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Epsom Salts</td>
+    <td class="tdr">2</td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Syrup of Buckthorn</td>
+    <td class="tdr">1</td>
+    <td>ounce.</td>
+  </tr>
+  <tr>
+    <td>Sal Volatile</td>
+    <td class="tdr">1</td>
+    <td>drachm.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix.—If this does not keep up a frequent and vigorous action on the
+bowels, in addition, put two drops of croton oil on the tongue, or
+wipe the wet cork or stopper of the bottle on the patient’s lips.</p>
+
+<p>After twelve hours, and between that and two days, the <i>second stage</i>,
+or series of symptoms sets in, the headache and wild delirium cease,
+and are succeeded by a low indistinct muttering and a state of stupor,
+from which it is finally impossible to rouse the patient. Hearing and
+vision become imperfect and difficult, with squinting, double vision, and
+<span class="pagenum" id="Page_66">[66]</span>distended immovable pupil: the spasms have given place to twitching
+of the muscles, and starting of the tendons: the limbs are cold and
+powerless, or palsied, the countenance ghastly; a cold sweat breaks
+out over the body, and the patient dies in a state of profound coma.</p>
+
+<p><i>The treatment in this second</i> and fatal stage, is necessarily one more
+of regimen than medicine. If the pulse is hard, a blister may be put
+on the head; but the great art lies in the judicious application of
+stimulants, such as ether, ammonia, valerian, beef tea, wine, and opiates.</p>
+
+<p>The following mixture combines most of these agents, and may be
+employed to promote reaction, accompanied with thickened beef tea,
+and bottles of hot water to the feet.</p>
+
+<table class="recipe">
+  <tr>
+    <td>Carbonate of Ammonia</td>
+    <td class="tdr">½</td>
+    <td>drachm.</td>
+  </tr>
+  <tr>
+    <td>Powdered Opium</td>
+    <td class="tdr"><span class="frac">3</span></td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Ipecacuanha</td>
+    <td class="tdr"><span class="frac">3</span></td>
+    <td>grains.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix in a mortar, and add</p>
+
+<table class="recipe">
+  <tr>
+    <td>Camphor Water</td>
+    <td class="tdr">5½</td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Compound Tincture of Cinnamon</td>
+    <td class="tdr">½</td>
+    <td>ounce.</td>
+  </tr>
+  <tr>
+    <td>Sulphuric Ether</td>
+    <td class="tdr"><span class="frac">1</span></td>
+    <td>drachm.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix. A table-spoonful every two hours.</p>
+
+<h3>DELIRIUM.</h3>
+
+<p>A symptom of some form of disease, as of madness, inflammation
+of the substance of the brain, or of its coats, of fevers, erysipelas,
+disease of the bladder; or it may supervene after concussion or
+compression of the brain, injuries of the head, the result of surgical
+operations, or from many vegetable poisons. Delirium, though often
+the result of an excess of blood in the head, is by no means invariably
+so, as delirium frequently attends as a reactionary symptom after
+exhaustion; and from nervous irritation. There are many varieties
+of this distressing symptom, as the low muttering delirium of typhus
+fever, and the quick rambling chattering of other forms of cerebral
+disturbance. Delirium is generally attended with a quick jerking
+pulse, the face is flushed, the eyes red or bloodshot, with pain in the
+head, ringing in the ears, great antipathies to places, persons, or
+things, muscular exertions of the arms, or picking at the bed-clothes,
+constant and incoherent talk, or low indistinct muttering. The body
+is often hot and dry, and the feet cold; and in cases of vegetable
+poisoning, the pupils are generally excessively dilated.</p>
+
+<p><i>Treatment.</i>—When delirium is attended with a full quick pulse
+and pains in the head, it will be necessary to bleed from the arm,
+apply four or six leeches to each temple, to place a blister on the
+nape of the neck, and a bag of ice on the head, or else cloths constantly
+wetted in an evaporating lotion; at the same time mustard poultices
+should be applied to the legs and feet, one drop of croton oil put on
+the tongue, followed in an hour by a black draught. The room is to
+<span class="pagenum" id="Page_67">[67]</span>be darkened, and the patient kept perfectly quiet. When delirium
+proceeds from low fever, and is attended with a small wiry pulse, the
+case must be met by palliatives, anodynes, and tonics. The feet are
+to be kept warm, the hair cut, and the head cool, the cupping glasses
+applied to the nape of the neck, the mental irritation soothed by an
+opiate, and the system roused by the careful employment of wine
+and arrow-root, and such other remedies as the concurrent symptoms
+at the time, and the original character of the disease, may seem to
+render expedient.</p>
+
+<p>There is one precaution that should be observed in all cases of
+delirium, especially in the more violent kinds, and that is by moral
+suasion to obtain a mastery over the patient: this is to be effected by
+blending firmness with kindness, as nothing can be more injurious
+than intimidation or the threat of coercion, unless, indeed, that
+monstrous abuse, the strait waistcoat, an instrument of torment
+scarcely, if ever, called for.</p>
+
+<h3>DELIRIUM TREMENS.</h3>
+
+<p>Trembling delirium, or the drunkard’s palsy, is a disease in which
+the mucous membrane of the stomach and bowels, as well as the
+lining membranes of the brain, are in a state of chronic inflammation,
+resulting almost always from intemperate habits and excessive
+indulgence in ardent spirits. This disease is manifested by a total
+want of sleep, and a quivering of the lips, hands, and muscles,
+generally, every attempt at speech or motion increasing the tremor;
+rambling, and constant chattering; the skin is cold and moist, the
+pulse small and quick, and the tongue furred in its centre, with red
+edges, the countenance is anxious, the patient full of suspicion, and
+oppressed with dreams and frightful images.</p>
+
+<p><i>Treatment.</i>—The first step to be taken is to tranquillize the system,
+which may be effected by giving one grain of opium as a pill every
+four hours with two table-spoonfuls of the following mixture every
+one or two hours.</p>
+
+<table class="recipe">
+  <tr>
+    <td>Camphor Water</td>
+    <td class="tdr">5½</td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Brandy</td>
+    <td class="tdr"><span class="frac">2</span></td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Ether</td>
+    <td class="tdr"><span class="frac">1</span></td>
+    <td>drachm.</td>
+  </tr>
+  <tr>
+    <td>Spirits of Sal Volatile</td>
+    <td class="tdr">1½</td>
+    <td>drachm.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix. In addition to the mixture and pills, it is sometimes necessary
+to give brandy-and-water, wine, or pure spirit. When the trembling
+is subdued, and the system tranquillized, the following mixture is
+to be given in the same dose and quantity as the former, but discontinuing
+the pills.</p>
+
+<table class="recipe">
+  <tr>
+    <td>Infusion of Rose Leaves</td>
+    <td class="tdr"><span class="frac">8</span></td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Epsom Salts</td>
+    <td class="tdr">½</td>
+    <td>ounce.</td>
+  </tr>
+  <tr>
+    <td>Syrup of Red Poppy</td>
+    <td class="tdr"><span class="frac">2</span></td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Diluted Sulphuric Acid</td>
+    <td class="tdr"><span class="frac">20</span></td>
+    <td>drops.</td>
+  </tr>
+  <tr>
+    <td>Tincture of Opium</td>
+    <td class="tdr">1½</td>
+    <td>drachms.</td>
+  </tr>
+</table>
+
+<p><span class="pagenum" id="Page_68">[68]</span></p>
+
+<p class="noindent">Mix.—When there is much congestion of the head, it will be necessary
+to apply a few leeches to the temples, but as a general rule, all
+depletion is injurious. During the whole attack, the patient is to be
+steadily watched, kept quiet, and, as far as possible, amused and
+interested.</p>
+
+<h3>MADNESS.</h3>
+
+<p>Disease of the brain eventuating in loss of reason, assumes many
+shapes, and has many forms and conditions; though the term madness
+with some degree of reason is applied to all, abstractedly considered,
+and, relatively understood, no phrase can be more faulty and objectionable.
+Insanity, idiocy, cretinism, imbecility, dementia, and
+melancholia, or melancholy madness, are some, though by no means
+all, the forms of mental aberration that come under this very comprehensive
+term. Each of these forms of madness, or loss of judgment
+and imagination, has a distinctive character of its own, and has either
+been excited by some other disease; some great commotion of the
+system, caused by violent excitement of the passions; by direct
+injury to the head; exposure, uncovered, to the influence of the
+summer sun, causing a sun stroke; to some diseased condition of the
+brain, induced by some specific affection of that organ; or an hereditary
+cause, the consequence of a redundancy or diminution in some of the
+lobes of the brain, in which case, the disease being born with the
+patient, there can be no hope of cure or improvement.</p>
+
+<p><i>Insanity</i>, or that madness which—of a temporary character, produced
+and kept alive by an active disease elsewhere in the body than the
+brain itself, though that organ occasionally is the primary cause—is
+a symptomatic form of madness subsiding, in general, when the
+disease that provoked it is cured.—See <span class="smcap">Insanity</span>.</p>
+
+<p><i>Idiocy</i>, being that hopeless state of fatuity, the consequence, as
+has been said, of a defective development of the brain, and born with
+the patient, it has been thought unnecessary to refer to it in a more
+particular manner, the great variety of such cases only filling the
+mind with painful images.</p>
+
+<p><i>Cretinism</i> is a special variety of idiocy, indicated by a large head,
+square visage, wide mouth, thick ears, and goitres; in fact, it is the
+idiocy peculiar to that form of scrofula whose most marked feature is
+the <i>goître</i>, attacking whole tribes of people in different parts of the
+world, and who, in addition to a fatuity of mind and an enlarged neck,
+are noted by a dwarfish stature, seldom exceeding four feet.</p>
+
+<p><i>Melancholia</i> is that variety of madness depending on some chronic
+state of disease, whose chief attributes are, a sad and desponding
+state of mind; a settled melancholy, that only sees despair and sorrow
+in every purpose of life; and though the imagination may only pursue
+one line of reasoning, the patient contemplates it as devoid of every
+ray of hope, and eagerly seeks to terminate his existence before the
+event he broods upon can overtake him. To such persons an unreasonable
+<span class="pagenum" id="Page_69">[69]</span>dread of poverty is the most frequent form in which the madness
+shows itself, and from the apprehension of which no relief offers itself
+to the patient but suicide. Melancholy madness most frequently
+results from a chronic state of insanity, or, in other words, insanity,
+if long standing, is in certain constitutions liable to degenerate into
+melancholia. The <i>treatment</i> of this disease is almost entirely of a
+moral character, and must consist in frequent change of scene and
+society, exercise, and lively conversation, any temporary oppression
+of the head being relieved by a few leeches, and an occasional aperient;
+at the same time, without seeming to do so, maintaining an unceasing
+watch over the patient, and while apparently reposing confidence in
+his honour, never relaxing the vigilance of supervision.</p>
+
+<p><i>Hypochondriasis</i>, or vapours, as it is sometimes called, very often
+assumes a species of aberration closely resembling melancholy madness;
+and like the many varieties of what is called <i>monomania</i>, or madness
+on one subject, difficult to determine whether primarily depending on
+a diseased state of the brain, or of the digestive organs. The treatment
+in all such cases must conform as near as can be traced to the exciting
+cause, though in these instances, medicine is generally much less
+necessary than moral suasion, and the promotion of a healthier action
+of mind and body, by change of air and invigorating exercise, especially
+such as rowing, swimming, fencing, climbing hills, horse-riding, and
+quick walking.</p>
+
+<p>There only remains one other form of madness to be considered,
+<i>mania</i>, properly so called, or raving madness; but as this is a subject
+so distinct from all the other forms of temporary aberration; is induced
+by so many and contrary causes; and demands a course of treatment
+so distinct, that it would be unnecessary to do more than give the
+general symptoms, and indicate the broad principles on which the
+treatment is based; all patients so affected, both for their own comfort
+and to further the chance of their recovery, are treated in establishments
+specially adapted for the purpose. There are many cases of
+confirmed madness, where the patient is neither raving nor furious,
+but in which more or less of the same symptoms are common to that
+condition: these are, delirium without fever, flushed face, and wild
+expression of countenance, sharp pains in the head, ringing in the
+ears, rolling and flashing eyes, grinding of the teeth, loud roarings,
+and violent muscular exertions, rooted antipathies to objects and places
+formerly beloved or attached to, insensibility or indifference to heat
+and cold, hunger, thirst, or watching, and attended throughout by a
+quick, full, and hard pulse. A remarkable peculiarity with all maniacs
+is, that periodically, or once a month, or at the full of the moon, all
+the symptoms are exaggerated, and occasionally a perfect remission
+of the symptoms, the patient enjoying lucid intervals; from this
+periodicity they are called lunatics. The <i>treatment</i> consists in carrying
+out the three following objects, each indication, as it is called, requiring
+a distinct treatment: first, to gain a perfect command over the maniac;
+secondly, to divert his mind from the existing train of thought; and
+thirdly, to diminish the preternatural action of the brain.</p>
+
+<p><span class="pagenum" id="Page_70">[70]</span></p>
+
+<h3>INSANITY.</h3>
+
+<p>This alarming and dangerous state of the mental faculties, is,
+fortunately, more frequently the consequence of diseased action
+elsewhere, or in other words, a symptomatic affection, than the result of
+an organic or morbid condition of the brain itself. Insanity may arise
+from any severe constitutional disturbance, or local disease, so long
+continued as to affect reciprocally the system, hence it is a frequent
+symptom of all fevers, whether of the nervous or inflammatory type;
+often supervening upon severe accidents, and very frequently following
+the shock sustained by the system on the performance of important
+surgical operations. Insanity may also be idiopathic, or arise without
+any previous disease, as when the mind has been long kept preternaturally
+bent on one engrossing subject; or it may proceed from some
+sudden emotion of the mind, acting on the weakened frame, or from any
+cause that excites and keeps up a long tension of the reflective powers.
+It may also arise from organic disease of some part of the brain, or
+follow from an hereditary taint. Insanity is distinguished from
+madness, only by the milder character of all the symptoms, and by the
+subsidence of the incoherency on the suppression of the immediate
+cause that produced it; whereas, madness is excited by the same
+causes, and continues for a longer or a shorter time after the subsidence
+of all the excitement that gave rise to it. The insanity that constitutes
+what is denominated madness, as a special disease, we shall not refer to
+in this work, confining ourselves merely to that state which attends or
+follows ordinary disease.</p>
+
+<p><i>Symptoms.</i>—Insanity appears in many forms, seldom showing twice
+alike; but, as a general rule, its characteristics are in the following
+order: severe pains in the head; noise in the ears; redness of the face;
+peculiar wildness of the countenance; rolling and glistening of the
+eyes; grinding of the teeth; loud roarings; violent exertions of strength;
+incoherent discourse; unaccountable antipathy to certain persons,
+particularly to their nearest relatives and friends; a dislike to such
+places and scenes as formerly afforded particular pleasure; a diminution
+of the irritability of the body with respect to the morbid effects of cold,
+hunger, and watching: together with a full strong pulse.</p>
+
+<p><i>Causes.</i>—Hereditary predisposition; sanguineous temperament;
+violent emotions of the mind; immoderate indulgence in any passion;
+violent exercise; frequent intoxication; sedentary life; abtruse study;
+parturition or lactation; tumours compressing the brain; preceding
+attacks of epilepsy, fever, &amp;c.</p>
+
+<p><i>Treatment.</i>—Before proceeding to the mode of treatment, the
+following objects are to be strictly borne in mind:—1. To gain
+a perfect command over the maniac. 2. To divert the patient’s
+mind from the existing train of thought. 3. To diminish the preternatural
+action of the brain. To effect these results, the following
+remedies must be had recourse to:—1. By bleeding, if of a
+plethoric habit, and the attack recent. 2. Purgatives; both the drastic
+and cooling aperiatives have been recommended—perhaps the former
+<span class="pagenum" id="Page_71">[71]</span>are preferable; hellebore, senna, and jalap. 3. A spare low diet. 4.
+Emetics of sulphate of zinc, or of tartar emetic. 5. Nauseating
+remedies. 6. Cold bath during the paroxysms. 7. Sedatives; hemlock,
+camphor, and henbane; opium is generally prejudicial. 8. Counter-irritants;
+blisters, setons or issues. 9. Where great debility is present
+from the first, or supervenes after the employment of active remedies,
+tonics and stimulants, as in debility from other causes.</p>
+
+<p>Insanity, to a greater or less extent, may be regarded as an effect of
+many fevers, especially those of nervous order and typhoid type, and
+though in general the hallucinations of this mental disturbance subside
+on the decadence of the symptoms, cases arise where the balance of
+mental power is not restored for some considerable time after the bodily
+recovery, and others in which a predisposition is left behind, upon
+which, at the slightest excitement, the insanity returns with perhaps
+increased severity; in such cases the disease assumes a new phase, and
+more properly comes under the denomination of lunacy.</p>
+
+<h3>HYDROPHOBIA.</h3>
+
+<p>Hydrophobia, or dread of water, as the name signifies, is a disease
+peculiarly affecting the nervous system, caused by the bite and
+absorption into the blood of the saliva, or <i>virus</i>, as it is called, of some
+rabid or strongly irritated animal, but most frequently of the two
+domestic species, the dog and cat, though, from the almost analogous
+symptoms excited in the system by certain accidents, eventuating in
+what has been called <i>tetanus</i>, the two diseases by many medical men
+have been considered as synonymous. The influence exerted by the
+mind on the body, both for good and evil, is a fact well known to the
+most casual observer, but in no instance is that effect exercised with
+more dangerous consequences than in the disease under notice; for it
+is unquestioned that many persons have been forced into a state of
+hydrophobia, simply through the terror inspired by the scratch or
+abrasion of an animal perfectly in health, though perhaps under a
+temporary fit of displeasure or pain. The peculiarity of this disease, is
+the great length of time that usually takes place between the receipt of
+the accident, or bite, and the disease itself, or the manifestation of the
+constitutional symptoms; sometimes weeks elapse, at others months,
+and not unfrequently years have supervened between the cause and the
+effect.</p>
+
+<p><i>Symptoms.</i>—At whatever time these may show themselves, they
+commence with wandering pains over the body, anxiety, restlessness,
+disturbed sleep, and frightful dreams, the patient starting up in horror
+and bedewed with cold perspiration; by degrees muscular contractions
+occur at intervals, weight and oppression of the stomach, a tightness in
+the throat, and difficulty of swallowing, till suddenly the crowning
+symptom takes place, and the patient, in attempting to drink, is seized
+with a sudden horror, and recoils in terror from the wished-for potation;
+the very sight or sound of water, or the motion of fluid, throwing the
+<span class="pagenum" id="Page_72">[72]</span>body into violent convulsions. From this stage the symptoms rush on
+to their climax; the countenance is contracted, the eyes wild and
+staring, the teeth set firmly, and with the tightened lips covered with a
+ropy foam, or a thin watery saliva pours from them; this state is
+alternated with shrieks, animal noises, bilious vomitings, convulsive
+jerks and plunges, till one fearful spasm that draws the body like a bent
+bow, resting on head and heel, releases the patient from his sufferings.</p>
+
+<p><i>Treatment.</i>—The hot bath, electricity, blisters, bleeding and opium in
+immense doses, are the only agents that art can employ in this
+formidable disease; the most violent measures and the most opposite
+have been resorted to; but, unfortunately for science, hitherto with but
+little effect or benefit. In no disease is the old adage of “prevention
+better than cure” so applicable as in this. For the tranquillity of mind,
+for the satisfaction of the patient, and for motives of safety, in all cases
+of bite or abrasion from the tooth of an animal, the part should be
+cauterised. A tape or bandage being first tied tightly above the part
+to prevent absorption, the part is then to be washed with warm water,
+and lunar caustic then applied. If these steps are adopted quickly and
+effectually, and, if possible, the part sucked or dry-cupped before
+applying the caustic, and the ligature or pressure continued for some
+time, there will seldom be any necessity for the painful and questionable
+practice of excision. The patient’s mind must be soothed; an aperient
+and a sedative given, and a warm poultice applied over the eschar. A
+mode of treating hydrophobia by means of ice, internally, down the
+spine, over the throat and chest, has been adopted with success, but the
+cases are too few to warrant pronouncing it either safe or certain.</p>
+
+<h3>INTERMITTENT FEVER, OR AGUE.</h3>
+
+<p>The term intermittent is applied to that kind of fever which consists
+of a succession of paroxysms, between each of which there is a distinct
+and perfect decline of fever symptoms. Different names have been
+applied to this fever, according to the distance of time observed between
+the periods of its return. When it comes on within the space of
+twenty-four hours, it is called a quotidian; when it returns every other
+day, it is called a tertian; and when it attends on the first and fourth
+day, it is named a quartan ague. That under the tertian type is most
+apt to prevail in the spring, and the quartan in autumn.</p>
+
+<p>Intermittents often prove obstinate, and are of long duration in
+warm climates; and they not unfrequently resist every mode of cure,
+so as to become very distressing to the patient; a fact, to which the
+writer can bear testimony from personal experience. It is very generally
+acknowledged, that marsh exhalations, or the effluvia arising
+from stagnant water, when acted upon by heat, are the most frequent
+exciting causes of ague. A low diet, great fatigue, and the sudden
+disappearance of eruptions, have been ranked among the exciting
+causes of intermittents.</p>
+
+<p><span class="pagenum" id="Page_73">[73]</span></p>
+
+<p>Some persons imagine this fever may be communicated by contagion;
+but this supposition is by no means consistent with general observation.
+One peculiarity in this fever is, its great susceptibility of a renewal
+from very slight causes, as from the prevalence of an easterly wind,
+or from the repetition of the original exciting agency. It would appear,
+likewise, that a predisposition is left in the habit, which favours a return
+of the complaint.</p>
+
+<p>Each paroxysm of an intermittent fever is divided into three different
+stages, which are called the cold, the hot, and the moist stage. The
+cold stage commences with languor, a sense of great debility, frequent
+yawning and stretching, and an aversion to food. The face and
+extremities become pale, the features shrink, the bulk of every external
+part becomes diminished, the nails turn a dark blue colour, and the
+skin, over the whole body, bears the appearance of having been
+exposed to excessive cold: at this time, universal rigours come on,
+together with pains in the head, back, loins, and joints, nausea and
+vomiting of bilious matter; the breathing is small, frequent, and
+anxious; the urine is almost colourless; the thoughts are confused;
+and the pulse is small, frequent, and often irregular. After a short
+time, these symptoms abate, and the second stage commences with
+an increase of heat over the whole body, redness of the face, dryness
+of the skin, thirst, pain in the head, throbbing in the temples, anxiety
+and restlessness; the respiration (breathing) is fuller and more free,
+but still frequent; the tongue is furred, and the pulse has become
+regular, hard, and full. If the attack has been very severe, delirium
+will perhaps arise at this time. After these symptoms have continued
+for some time, a moisture breaks out on the forehead, and, by degrees,
+becomes a profuse perspiration, extending over the whole body.</p>
+
+<p>Having pointed out the phenomena usually attending a paroxysm
+of intermittent fever, and likewise their mode of succession, it may
+be as well to observe, that they prevail in different degrees of intensity,
+and that the series of them may be more or less complete.</p>
+
+<p>The treatment of intermittents is, first, to put as speedy a stop
+to the fit as possible when it has taken place; and, secondly, to prevent
+its return at the usual, or any after period. Two drachms of Peruvian
+bark, powdered, may be taken every two hours, as the benefit to be
+expected from this medicine will greatly depend on the large quantity
+administered in a short space of time; for, five or six ounces of bark
+taken in a few days, will be attended with a much better effect than
+perhaps as many pounds taken in the course of some weeks. In
+instances where bark fails of remaining on the stomach (as in the
+writer’s case), arsenic is almost invariably successful: it must be
+prepared as follows:—</p>
+
+<p>Take 64 grains of white arsenic reduced to a very fine powder, and
+the same quantity of vegetable alkali; mix these together; add half
+a pound of distilled water, and let it boil slowly until the arsenic is
+completely dissolved: half a pound of compound spirit of lavender
+is then to be added to it, and as much more distilled water as makes
+the whole solution amount to a pound. The dose of this is from
+<span class="pagenum" id="Page_74">[74]</span>two to ten drops, given in milk, once, twice, or even thrice in the
+day, according to the age and strength of the patient. Eight days’
+administration of the medicine in this way will be generally found
+sufficient for a cure of this complaint.</p>
+
+<p>Vomitings and gripings are the troublesome symptoms now and
+then produced by this medicine: they disappear, however, on discontinuing
+the drops, or only require a gentle opiate, or some warm
+cathartic (aperient), such as the tincture of rhubarb. I would by
+all means recommend those who are living in or near a town, to have
+the solution of arsenic made by a chemist of known respectability,
+and to keep it securely locked up, with <i>Poison</i> on its label.</p>
+
+<p>The food of the patient must be of a light and nourishing description,
+such as sago or arrow-root; but when the fit is off, he may partake
+of animal food, and a spare quantity of wine. The passions of the
+mind exercise a wonderful influence on ague; the writer has known
+the disease instantaneously removed by a sudden shock, and whether
+of surprise, fright, joy, or grief, appears immaterial; as long as it
+exercises a sudden and violent effect on the nervous system, the cure
+is complete.</p>
+
+<h3>APOPLEXY.</h3>
+
+<p>Apoplexy is a disease which arrests all voluntary motion, and
+deprives a person of consciousness, as though he had been struck by
+a blow. Sometimes a person is warned of the approach of apoplexy
+by various symptoms, such as giddiness, drowsiness, loss of memory,
+twitching of the muscles, faltering of the speech, &amp;c.; but most frequently
+he falls to the ground without any warning, and lies as though
+in a deep sleep. While so lying he breathes heavily, with a <i>snorting</i>
+kind of noise, and with considerable muscular action of the features.
+The face is red and swollen, the veins distended, the eyes protruding
+and bloodshot, remaining half open or quite closed, and a foam frequently
+forms about the mouth.</p>
+
+<p>Apoplexy mostly arises from accumulation of blood in the system,
+but it may be the result of an enfeebled constitution, and general want
+of vitality.</p>
+
+<p>Where a person is seized as described, a medical man should be
+sent for, and the patient should be carried into a cool room and placed
+in a sitting posture, in such a situation that the air may be freely
+admitted to him. The neckcloth, shirt collar, waistband, and other
+ligatures should be unfastened, and cold water should be poured over
+the head. Mustard plasters may be applied to the soles of the feet
+and the calves of the legs, or where the mustard cannot be immediately
+procured, the feet and legs should be placed in hot water.</p>
+
+<p>If the attack occurs with a person of <i>full habit</i> of body, a dozen
+leeches may be applied behind the ears and on the temples. It is of
+great importance that the bowels should be freed of their contents,
+and as there is a great difficulty in swallowing, <i>one drop of croton oil</i>
+<span class="pagenum" id="Page_75">[75]</span>should be placed on the tongue and repeated every two hours, until
+the object is entirely accomplished. Blood-letting should in no case
+be attempted by a non-professional person. Where the fit arises from
+enfeebled strength (which is indicated by a small irregular pulse) the
+remedies should be of a milder form, and stimulants may be cautiously
+administered at intervals.</p>
+
+<p>The most common <i>immediate cause</i> of apoplexy is pressure of the
+brain, either from an effusion of blood or serum, or from a distention
+of the vessels of the brain by an accumulation of the blood in them,
+independently of effusion.</p>
+
+<p>The <i>predisposing causes</i> are the habitual indulgence of the appetite in
+rich and gross food, or stimulating drinks, coupled with luxurious and
+indolent habits, sedentary employments carried to an undue length;
+the habit of sleeping, especially in a recumbent posture, after a full
+meal; and lying too long in bed.</p>
+
+<p>The <i>exciting causes</i> are excesses in eating and drinking; violent
+mental emotions; the sudden suppression of piles, gout, rheumatism;
+or any other cause which augments the circulation of blood to, or
+extracts the flow of blood from, the brain.</p>
+
+<p>Persons below the middle height, robust, with large hands and short
+thick necks, are generally recognised as apoplectic subjects; but it is,
+in truth, confined to no particular conformation of the body, <i>all persons</i>
+being alike liable to be attacked by it.</p>
+
+<p>Persons, however, who are <i>predisposed</i> to this disease should not
+fail to profit by the warnings of its approach mentioned at the commencement
+of this article. Their diet should be light and nutritious;
+all luxurious habits should be abandoned, and moderate exercise should
+be taken. Above all, they should avoid giving way to their passions,
+as it is well known that many persons have been struck with death
+in the midst of a fit of anger.</p>
+
+<h3>EPILEPSY, OR FALLING SICKNESS.</h3>
+
+<p>This is a disease coming on in convulsive paroxysms, returning at
+undefined and irregular periods, accompanied by great muscular exertion,
+foaming at the mouth, loss of memory and of voluntary motion, and
+ending in sleep or a state of coma. The attacks are often sudden, the
+patient without notice falling to the ground; at other times, it is
+preceded by a sense of weight in the head, drowsiness, and languor,
+indicating the approach of the fit.</p>
+
+<p>The causes of epilepsy are various; in some cases it is hereditary, in
+others it proceeds from softening of the brain, or organic disease of that
+organ and the spinal marrow; it sometimes results from blows, very
+frequently in children from worms, or other sources of irritation in the
+bowels and stomach. Epilepsy is most frequent in the young, the
+spare, and those of a delicate organization.</p>
+
+<p><i>Symptoms.</i>—The fit usually begins with an excessive and involuntary
+action of the muscles, the body is bent forward, or drawn violently
+backward with great force, the eyes roll in a rapid and furious manner,
+<span class="pagenum" id="Page_76">[76]</span>the lips are convulsed, and a frothy saliva, like the champ of a horse,
+covers the lips and teeth; the tongue is violently protruded, and often
+dreadfully injured by the spasmodic closing of the teeth; the pulse is
+quick and irregular, the breathing heavy and laboured, the muscular
+action of the arms and legs and the writhings of the body are immense,
+and often the exertions of more than five or six strong persons are
+requisite to restrain even a woman. After a time, which varies from
+ten minutes to half an hour, nature becomes exhausted, and the patient
+sinks into a state of sleep, or more properly coma, from which in
+a few hours he awakes, exhausted, low and feeble. The only
+diseases with which epilepsy could be confounded, are hysteria
+and apoplexy; from the first, it is known by the absence of tears,
+sobs, and laughter, and the rising in the throat, like a ball or
+lump, that always characterizes it; and from apoplexy, by the
+stertorous breathing and the dilated pupil.</p>
+
+<p><i>Treatment.</i>—Where the patient is young, and it is the first attack,
+bleeding to a small extent is advisable; but in general, beyond the
+exhibition of stimulating draughts of ammonia and brandy, cold water
+dashed on the face, and heat applied to the feet, little or nothing can
+be done during the paroxysm beyond putting a gag in the mouth, and
+fastening it behind the head, so as to save the patient’s tongue; the
+treatment must be left till after the fit, and the remedies used with the
+hope of preventing a recurrence of the attack. When epilepsy proceeds
+from disease of the brain or spinal column, a seton should be established
+in the neck, the general correction of the system attended to, by change
+of scene, a course of mineral waters, a plain but unexciting diet, and
+the daily use of the subjoined pills, marked 1 and 2, continuing each for
+three weeks, resting one week, and then beginning the other with
+exactly the same routine. It may be here remarked, that no medicine
+has been found so efficacious in epilepsy as nitrate of silver or lunar
+caustic, and after that a preparation of copper.</p>
+
+<p>No. 1.—Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Nitrate of Silver</td>
+    <td class="tdr">4</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Bread Crumbs</td>
+    <td class="tdr">1</td>
+    <td>drachm.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix. Extract of gentian, sufficient to make a mass, which divide
+into twenty-four pills, of which give one, three times a day. No. 2.—Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Ammoniate of Copper</td>
+    <td class="tdr">6</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Bread Crumbs</td>
+    <td class="tdr">1</td>
+    <td>drachm.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix well, and add extract of camomile, enough to make into a mass,
+which divide into twenty-four pills, one to be given three times
+a day.</p>
+
+<p>When epilepsy is symptomatic, or the cause of worms or irritation in
+the bowels, it must be treated according to the provocative cause; in
+other cases, a course of mild aperient medicines should be adopted, and
+the bowels kept regularly open; exercise by walking, sea bathing, early
+hours, and such pastimes as give a healthy tone to the mind, steadily
+<span class="pagenum" id="Page_77">[77]</span>persisted in. For the tremor that sometimes follows the recovery from
+the fit, the following antispasmodic mixture will be found efficacious,
+though, as a general rule for symptomatic epilepsy, a regular diet,
+change of scene and air, exercise, and a constant mild action on the
+bowels, will be found sufficient.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Valerian Root</td>
+    <td class="tdr"><span class="frac">2</span></td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Serpentaria Root</td>
+    <td class="tdr"><span class="frac">1</span></td>
+    <td>drachm.</td>
+  </tr>
+  <tr>
+    <td>Boiling Water</td>
+    <td class="tdr">½</td>
+    <td>pint.</td>
+  </tr>
+</table>
+
+<p class="noindent">Infuse for six hours, strain, and add</p>
+
+<table class="recipe">
+  <tr>
+    <td>Spirits of Hartshorn</td>
+    <td class="tdr"><span class="frac">3</span></td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Sulphuric Ether</td>
+    <td class="tdr"><span class="frac">1</span></td>
+    <td>drachm.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix, and give one or two table-spoonfuls three times a day. By adding
+half a drachm of quassia to this infusion, a tonic property will be added
+to the antispasmodic effect of the mixture.</p>
+
+<h3>FAINTING, OR SYNCOPE.</h3>
+
+<p>Fainting, or Syncope, as it is professionally called, very often
+attacks the individual without warning, though at other times, and
+in those subject to these distressing symptoms, fainting is preceded
+by well-defined sensations, such as a feeling of distress, languor,
+and sickness; the sight becomes dim, and the eyes appear covered by
+a film; an areola or dark circle appears round the orbits; a
+buzzing, or low singing noise, is heard in the ears; the face and
+lips are pale, a cold perspiration breaks out over the skin; the pulse
+sinks to a mere flutter, and finally ceases; the body totters, and
+unless upheld, falls to the ground. The loss of consciousness is
+sometimes complete; at others, the patient retains a partial amount
+of recollection; the pallor, too, is occasionally more intense, and
+corpse-like, the eyes shut, mouth open, the limbs flaccid, and the
+extremities deadly cold. This state lasts from five minutes to half an
+hour; a spasm of the chest and a few gasping sobs, each more
+prolonged than the last, are the first signs of returning consciousness.
+When the fit is prolonged, it may terminate in epilepsy or convulsions.
+The causes that predispose to faintings, are an intensely nervous state
+of the system, a delicate constitution, and extreme debility from
+whatever cause produced, or a diseased state of the heart. Youth is
+more subject than age to fainting, and females are more frequently
+affected by it than males.</p>
+
+<p><i>Treatment.</i>—When fainting is the result of nervous sensibility, or
+when it occurs in hysterical women, there is seldom any danger; all
+that is generally necessary is to lay the patient on her back in the
+horizontal position; loosen any string that may compress the chest or
+<span class="pagenum" id="Page_78">[78]</span>neck, open the window, dash water in the face, and apply volatile salts
+to the nostrils, and give a draught with half a tea-spoonful of spirits of
+lavender, or thirty drops of sal volatile, and twenty of ether, added to
+the lavender and water, where the fainting threatens to merge into
+hysteria. Should the case be obstinate, heated bricks or mustard
+plasters must be applied to the feet or thighs. Where the fainting
+proceeds from organic disease, the treatment must be guided by the
+nature of the primary affection.</p>
+
+<h3>AFFECTIONS OF THE FACE.</h3>
+
+<p>Under this head must be comprehended face-ache, consequent on
+cold, tic-douloureux and other nervous affections, erysipelas, pimples,
+blotches, and other eruptive diseases of the cuticle. As many of
+the most serious and painful affections of the face are the result of
+some disorganization of the system, or disease more remotely situated,
+such as erysipelas, tic-douloureux, and tooth-ache, these affections must
+be looked for under their respective heads; the present section being
+confined merely to those blotches and pimples that so often disfigure
+the countenance. These are sometimes of a scorbutic character; when
+they are distinguished by irregular red or reddish brown patches on
+the cheeks and nose, attended with heat and itching, occasionally
+disappearing and again returning, after the least excitement.</p>
+
+<p><i>Treatment.</i>—Take of corrosive sublimate two grains, spirits of wine,
+one ounce. Dissolve and mix, and take five drops in a wine-glass of
+decoction of dandelion, or wormwood tea, three times a day, for a
+week; when it is to be intermitted for a few days, and again resumed
+in the same order and dose. In bad cases, a lotion made by mixing
+milk of sulphur in elder-flower water, till the whole is of the consistency
+of cream, may be applied every night, in addition to the medicine,
+and washed off in the morning with warm water.</p>
+
+<p>Black spots and freckles are to be treated by making an emulsion
+of bitter almonds, and dissolving in every half-pint two grains of
+corrosive sublimate; and after softening the cuticle by bathing the
+face for a few minutes with warm water, applying the emulsion so
+prepared before going to bed, letting the lotion dry into the skin and
+washing well off in the morning. At the same time, a wine-glassful
+of wormwood tea should be taken every day, either two or three
+times. In all affections of the skin, proceeding from functional disorder
+in the stomach, liver, or other organs, producing blemishes on
+the face, there is no remedy that exercises so permanently beneficial
+an effect as a course of wormwood; and the infusion should, therefore,
+in all cases where the complexion is injured, especially in females,
+be made the primary and principal remedial agent.</p>
+
+<p>In long standing discoloration of the face, proceeding from impaired
+action of the liver, a steady course of alternative medicine must be
+persisted in for some time, if any permanent benefit is to be expected;
+<span class="pagenum" id="Page_79">[79]</span>and for this purpose a compound Plummer’s pill must be taken every
+night for one or two weeks, with a wine-glass of the compound
+decoction of sarsaparilla twice a day; alternating this treatment every
+week or fortnight, by one of the following pills, and a decoction of
+dulcamara and dandelion, in the proportion of an ounce of each to a
+pint of water.</p>
+
+<p class="center"><i>Pills.</i></p>
+
+<table class="recipe">
+  <tr>
+    <td>Blue Pill</td>
+    <td class="tdr">1</td>
+    <td>scruple.</td>
+  </tr>
+  <tr>
+    <td>Extract of Colocynth</td>
+    <td class="tdr">1</td>
+    <td>scruple.</td>
+  </tr>
+  <tr>
+    <td>Compound Rhubarb Pill</td>
+    <td class="tdr">1</td>
+    <td>scruple.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix and divide into twelve pills.</p>
+
+<p>At the same time, under either treatment, a warm bath should be
+taken once a week, and a constant friction kept up over the body;
+and especially above the region of the liver, while in the water, by
+the flesh-brush, or a rough irritating towel.</p>
+
+<h3>AFFECTIONS OF THE EYE.</h3>
+
+<p>Most of the affections of this organ are of too complicated a
+character to be popularly treated. In this place the only disease
+noticed will be that condition of the organ known as general inflammation,
+and those affections that belong to the appendage of the eye.
+Inflammation of the eye commences with heat and pricking, and a
+sense of tightness in the part; the upper lid first and then the lower,
+become red, swollen, and extremely painful, attended with great tenderness
+when pressed; the eyeball itself is bloodshot, intolerant of
+light, and feels as if particles of sand were between the ball and
+the lids, the surrounding parts sympathize in the swelling, and there
+is an abundant flow of tears. The constitution at the same time
+suffers, there is more or less fever, a quick pulse, and considerable
+pain in the head.</p>
+
+<p><i>Treatment.</i>—The patient should either be bled from the arm or
+cupped on the temple, four or six leeches applied round the orbit,
+the bowels at the same time acted on quickly by one of the following
+powders every three hours, and a dose of the accompanying mixture
+every four hours, till they are thoroughly relieved, the patient all the
+time being kept quiet, and in a darkened room.</p>
+
+<p class="center"><i>Powders.</i></p>
+
+<table class="recipe">
+  <tr>
+    <td>Calomel</td>
+    <td class="tdr">12</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Antimonialis</td>
+    <td class="tdr">12</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Jalap, powdered</td>
+    <td class="tdr">2</td>
+    <td>scruples.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix, and divide into four powders.</p>
+
+<p><span class="pagenum" id="Page_80">[80]</span></p>
+
+<p class="center"><i>Mixture.</i></p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Infusion of Senna</td>
+    <td class="tdr">5</td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Epsom Salts</td>
+    <td class="tdr">1</td>
+    <td>ounce.</td>
+  </tr>
+</table>
+
+<p class="noindent">Dissolve, and add</p>
+
+<table class="recipe">
+  <tr>
+    <td>Syrup of Buckthorn</td>
+    <td class="tdr">1</td>
+    <td>ounce.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix. Take two table-spoonfuls for a dose. After the leeches the eye
+should be fomented with warm water, or a decoction of poppy-heads,
+and should the skin remain dry and hot, a sweating draught must
+be given at bed-time, preceded by a mustard and water foot bath.</p>
+
+<p class="center"><i>Draught.</i></p>
+
+<table class="recipe">
+  <tr>
+    <td>Acetated Solution of Ammonia</td>
+    <td class="tdr">1</td>
+    <td>ounce.</td>
+  </tr>
+  <tr>
+    <td>Tincture of Squills</td>
+    <td class="tdr">30</td>
+    <td>drops.</td>
+  </tr>
+  <tr>
+    <td>Tincture of Opium</td>
+    <td class="tdr">30</td>
+    <td>drops.</td>
+  </tr>
+  <tr>
+    <td>Antimonial Wine</td>
+    <td class="tdr">1</td>
+    <td>drachm.</td>
+  </tr>
+  <tr>
+    <td>Spirits of Nitre</td>
+    <td class="tdr">2</td>
+    <td>drachms.</td>
+  </tr>
+</table>
+
+<h3>AFFECTIONS OF THE EARS.</h3>
+
+<p>The delicate yet important organ of the ear is subject to many
+diseases and accidents. The most frequent mischief to which the
+<i>external</i> part of the organ is subject, is partial or complete loss of
+the cartilage or shell of the ear, a result that either follows sabre
+cuts, gunshot wounds, or sloughing from blows or pressure. Inflammation
+seldom attacks the external parts, or, if it does, is in general
+of an erysipelatous character. When the cartilage has been lacerated,
+or part of its structure destroyed, the separated parts are to be placed
+as near as possible in their natural position, and kept together by
+two or three stitches, a warm moist poultice laid over the part, and
+a light bandage passed round the head to keep the dressing in its
+place. The external ear is also frequently the seat of scrofulous
+ulcers and ill-conditioned sores, and the skin behind the ear is particularly
+liable to small encysted tumours, which are very tedious
+in their suppuration, and cause considerable pain and inconvenience.</p>
+
+<p>The treatment is nearly the same for all these affections; a course
+of alterative and tonic medicines, a warm bran or bread poultice night
+and morning on the part, and when the discharge is fœtid and thin, a
+lotion made by dissolving two grains of nitrate of silver in an ounce of
+rose or distilled water, is to be used as a wash to the sores, once
+or twice a day; in very obstinate cases a small blister applied to
+the nape of the neck will speedily effect a cure, though in general,
+cleanliness, attention to the diet, and an alterative and tonic course of
+medicine, will effect a sure and far more satisfactory cure than can
+be obtained by any counter-irritant remedy that can be used.</p>
+
+<p><span class="pagenum" id="Page_81">[81]</span></p>
+
+<p><i>Ear-ache</i> is a very painful affection of the auditory passage, consequent
+on cold or a slight degree of inflammation in the membrane of
+the ear; in all such affections the soothing system will be found the
+best and safest practice, and this consists of a little cotton dipped in
+oil with a few drops of laudanum placed in the ear, and a warm
+bran poultice over all, repeating the poultice every two hours; when,
+however, the pain is more intense, apply a leech below or behind
+the ear, and promote the bleeding by poultices.</p>
+
+<h3>AFFECTIONS OF THE LIPS.</h3>
+
+<p>The lips, or rather the lip, for it is to the lower lip that disease
+is generally confined, is subject to several affections such as inflammation
+and enlargement, ulceration, chapping, and excoriation—all in
+themselves trivial and harmless—and is only subject to one, and
+fortunately rare disease of any serious moment—cancer. Leaving
+this for the present out of consideration, all the others may be
+regarded as symptomatic of the state of the stomach, or else are
+caused by direct irritation from contact with jagged teeth. The most
+prevalent form of sore lips is that of deep cracks or fissures, that
+on the first stretch of the cuticle bleed; in persons of a scorbutic
+habit, instead of cracking, the skin peels off in scales, leaving a raw,
+irritable, and painful abrasion, aggravated by heat or moisture, and
+which sometimes continues for weeks; both of these conditions are
+dependent on the state of the system, and can always be cured in a
+few hours, or in the worst case in two or three days, by a dose or
+two of aperient medicine, such as a dose of blue pill, and a spoonful
+of Epsom salts some hours after, repeating both for two or three
+times, should the obstinacy of the case require it. When inflammation
+and swelling of the lip takes place, as it sometimes does, from
+the presence of a broken tooth, keeping up a constant irritation from
+the sharp edge pressing on, or coming in contact with, the soft part,
+the spicule should be at once filed down, or else the tooth withdrawn,
+for while the exciting cause remains, no means will afford
+relief. This having been done, a cold lotion of sal-ammoniac, vinegar,
+and water applied by means of wetted pledgets of rag, will speedily
+reduce the swelling, when a pill and a draught, such as have been
+already ordered, will insure a permanent recovery of the part to
+health. The lip in all cases should be kept as dry as possible, and
+especially from the saliva and the tongue; and as all such cases are
+symptomatic of the state of the system, their own permanent cure is,
+as we have shown, by an aperient medicine. An excellent application
+is a little tallow rubbed in by the finger before going to bed, the tallow
+having the advantage over all other grease, in not becoming rancid.</p>
+
+<p>Cancer of the lip is usually characterized by a callous thickening
+of the cuticle and the formation of a warty excrescence; or it
+may begin by a painful pimple, which after once or twice being
+<span class="pagenum" id="Page_82">[82]</span>removed, degenerates into a small irritable ulcer, that discharges a
+thin ichorous exudation, and rapidly affects the glands under the jaw,
+which become distinct and knotty; the ulcer, after remaining for a
+length of time in passive, irritant state, closing over, and again
+breaking out, suddenly assumes an active form, and is attended with
+stiffness in the muscles of the jaw and darting pains, till it finally
+assumes all the features of this much dreaded disease; for which,
+though caustic and arsenic are the best remedies we possess, there
+is no certain cure but excision, in the same manner as for hare-lip.
+Though cancer of the lip is generally confined to <i>men</i> in mid-life,
+and inveterate smokers, it would appear more to depend upon some
+occult state of the blood than on any social habit, however objectionably
+pursued.</p>
+
+<h3>PRESERVATION OF THE TEETH.</h3>
+
+<p>The preservation of the teeth ought to form an important item in
+the care of the person. The possession of sound teeth is a great
+blessing, as they not only promote the process of digestion, but keep
+the breath sweet and pure. Unsound and unclean teeth are also most
+unsightly and unpleasant for other persons to be brought in contact
+with; for these combined reasons, the greatest care should be observed
+in the management of these important organs. It must be understood
+that the teeth are bones thinly covered over with a fine enamel, and
+this enamel is more or less substantial in different persons. Whenever
+this enamel is worn through by too coarse a powder or too frequently
+cleansing the teeth, or eaten through by a scorbutic humour in the
+gums, the tooth cannot long remain sound. The teeth, therefore, are
+to be cleaned but with great precaution, for if the enamel is worn off
+faster by cleaning the outside than nature supplies it within, the teeth
+will probably suffer more by this method than by neglect. A butcher’s
+skewer, or the wood with which they are made, must be bruised and
+bit at the end till with a little use it will become the softest and best
+brush for this purpose; and in general, the teeth may be cleaned
+with this brush without any powder. It is necessary to observe that,
+very near the gums of persons whose teeth are otherwise good, there is
+apt to grow a false kind of enamel, both within and without, and this
+false enamel or tartar, if neglected, pushes the gums higher and higher
+till it leaves the fangs of the teeth quite bare, above the true enamel, so
+that sound teeth are destroyed, because the gum has forsaken that part
+which is not sheathed and protected. In the summer months this
+tartar may be effectually removed by partaking daily of strawberries;
+eating plentifully of watercresses is also considered a good remedy.
+An excellent tincture for this defect will be found as follows:—Mix six
+ounces of tincture of Peruvian bark with half an ounce of sal-ammoniac.
+Shake these well for a few moments every time before the tincture is
+used. The method of using it is, to take a spoonful and hold it near
+the teeth, then with a finger dipped in, rubbing the gums and teeth,
+<span class="pagenum" id="Page_83">[83]</span>which are afterwards to be washed with warm water. Another method
+of preserving the teeth is to wash out the mouth with water after every
+meal, especially if animal food has been eaten; by these means the
+particles of food lodging about the teeth and gums are dislodged, which,
+when allowed to remain and accumulate, prove excessively injurious.
+Much harm is frequently done to the teeth by cleaning them with too
+hard a brush or deleterious dentifrices, in either case the enamel being
+scratched and otherwise injured. As a matter of course, the preservation
+of the teeth is greatly influenced by what is eaten and drunk. All
+things that are either very hot or very cold are extremely bad; acids
+are especially injurious, as are also sweets.</p>
+
+<p><i>The decaying of teeth</i> is partly due to chemical decomposition of
+the food lodged between the teeth in eating. When there is joined
+to this an unhealthy or weak condition of the ivory, which is thus
+rendered incapable of resisting the action of external causes, and also
+the continual pressure of the adjacent teeth, when too close together,
+then decay is almost sure to take place in some part or other of
+the crown. When it occurs in the sides of the necks, just below
+the enamel, the cause always is in the food, and generally so when
+in the middle of the crown of the molars; but sometimes decay
+takes place beneath the enamel, and long before the slightest
+fissure in this part can be detected by any ordinary observation,
+or, at all events, while there is no opening large enough to admit
+the food. Besides these causes, another exists in the uncovered
+state of the roots, or fangs, or on these being covered by tartar
+instead of gum, both of which circumstances tend to produce
+decomposition and decay, and should be cautiously guarded against.
+When a cavity is actually developed, the sooner it is filled the better.
+When it is small and has not opened into the natural cavity of the
+tooth gold leaf is the best material, the dentist previously cutting away
+the decayed matter and pressing in the gold with great force. When,
+however, this cavity is exposed, gold is useless under ordinary circumstances.
+The following are some of the best methods of filling teeth
+when beginning to decay:—1. Mix thirteen parts of pure finely powdered
+caustic lime with twelve parts of anhydrous phosphoric acid. This
+powder is moist during the mixing, and while in that state is to be
+introduced into the decayed tooth. The place in the tooth is to be
+made dry before receiving the mixture. This kind of filling must be
+used two or three minutes after being prepared. Soon after it is lodged
+in the decayed cavity, it becomes very solid. 2. Take pure anhydrous
+phosphoric acid forty-eight grains, pure caustic (unslaked) lime forty-two
+grains. Finely pulverize each separately, and keep them separate
+in well-stopped bottles till wanted. For use, mix the required quantity
+in a small mortar, as rapidly and perfectly as possible, and at once
+press the dry mixture in the cavity of the tooth. The surface should
+then be smoothed off and finished by moistening with water. This
+cement soon acquires great hardness; it is very white and durable,
+and in its composition resembles the natural earthy matter of the teeth.
+The whole process requires expertness to succeed; but the latter, when
+attained, will amply repay for one or two failures. If the composition
+<span class="pagenum" id="Page_84">[84]</span>be not mixed and applied quickly it becomes moist, and is therefore
+unfit for use. In many cases the odour arising from carious teeth is
+very offensive; to remedy this, the mouth should be well rinsed with
+a tea-spoonful of the solution of chloride of soda in a tumbler of water,
+which will have the desired effect.</p>
+
+<h3>PRESERVATION OF THE HAIR.</h3>
+
+<p>Under ordinary circumstances, the hair may be preserved by the
+most simple means. In a sound and healthy constitution, the best
+preserver and beautifier of the hair is regular and careful cleaning. As
+a general rule, <i>the head cannot be too much brushed</i>, brushing serving as
+an active and healthy stimulant upon the skin, rendering the functions
+more vigorous, and, as a consequence, the production of hair more easy
+and its maintenance more certain. On this account, hard and penetrating
+brushes are useful, but in using them it should be borne in mind
+that it is the <i>head</i> which requires brushing more than the hair; while,
+therefore, the brush is actively applied to the roots of the hair, the
+surface should be brushed with a light and gentle hand. Occasional
+washing with pure water is to be recommended, providing the hair is
+not very long, so as to render drying difficult. To assist in drying it
+thoroughly, dip the brush into a very little hair powder and brush it
+out again; after that, a little pomatum may be brushed in.</p>
+
+<p>With regard to <i>cutting the hair</i>, it is an operation which should not be
+performed too frequently, nor delayed too long; in ordinary cases, it
+would be well to have a small portion of the hair removed every
+month or six weeks. Where the hair is in an unhealthy condition,
+especially where much has fallen off, and a partial and impoverished
+growth has risen up to represent that which is lost, the short and
+impoverished hairs should be carefully and persistently cut, with the
+view of giving them bulk and strength, and improving their growth.
+The frequent plucking out of withered hairs is also productive of
+benefit, as the process is necessarily accompanied by much stimulation
+of the skin, which promotes the growth of the hairs individually and
+generally.</p>
+
+<p><i>The excessive use of grease</i> in dressing the hair, is a common error
+which cannot fail to be productive of injurious consequences. There
+is a natural oil secreted by the hair which in a healthy state should
+supply the requisite amount of moisture; sometimes this is defective,
+and the hair becomes dry and harsh, it is then proper to supply the
+deficiency by a little pomatum or oil. When the artificial grease is
+applied in excessive quantities, it produces a matting of the hair,
+prevents the pores of the scalp from acting freely, and thus the
+proper supply of natural moisture is not communicated freely to the
+hair.</p>
+
+<p><i>The kind of grease to be used</i>, should be animal fats in preference to
+vegetable oils, the latter being apt to become rancid, and not possessing
+such active stimulant properties as the former.</p>
+
+<p><span class="pagenum" id="Page_85">[85]</span></p>
+
+<p><i>The use of soap</i> in washing the hair, should be cautiously and
+sparingly observed, as it is apt to change the colour and texture of the
+hair. A little white soap dissolved in spirits of wine is more effectual
+and less injurious than soap alone. After this the hair should be well
+washed with pure water.</p>
+
+<p>When <i>grayness of the hair</i> shows itself, it is and indication of want of
+tone in the hair-producing organs, and if this tone can be restored, the
+hair will cease to change, and at the same time further change will be
+prevented. The plan of cutting, as previously recommended, combined
+with judicious plucking, tends very much to prevent the extension of
+grayness.</p>
+
+<p><i>Keeping the head too much covered</i> is calculated to prove injurious
+to the hair, as by this means an excessive amount of heat is generated,
+which tends to enervate and relax the hair-producing organs, and
+consequently weaken and thin the hair; for this reason the wearing of
+nightcaps is to be condemned, and the practice of wearing the hat
+throughout the day is attended with similar evil consequences.</p>
+
+<p><i>Curling the hair</i>, especially when frequently resorted to, is a most
+pernicious custom—the inordinate amount of heat that is employed to
+produce the desired effect, drying up the natural oils, and otherwise
+injuring the roots and texture of the hair.</p>
+
+<p><i>Sudden heats and chills</i> of all kinds are also productive of ill consequences;
+and in short whatever accident or operation the hair is subjected
+to, widely differing from its normal state, must produce, more or
+less, those diseases and that decay to which it is peculiarly liable. In
+every case it should be remembered, that the preservation of the hair
+depends not only on local stimulation, but also on constitutional
+treatment. This truth is the more to be insisted upon, as a common
+notion prevails that the mere application of certain specifics will remedy
+defects without any other aid. Above all, the advertised nostrums
+which boast of being able to effect such extraordinary results, are not
+to be relied upon, and in many cases should be cautiously avoided.
+The simple truth is, that these specifics owe their boasted productive
+and restorative powers to precisely the same principle that attends the
+simplest formula, namely, the stimulation of the skin; and the application,
+therefore, must be governed by the same laws, and attended with
+the same results in the one case as in the other.</p>
+
+<h3>AFFECTIONS OF THE NOSE.</h3>
+
+<p>The membrane that lines the whole alimentary canal from the lips
+and mouth downwards, has special peculiarities in particular places,
+according to the function it has there to perform: in the nostrils, as
+the external seat of smell, it is beautifully and remarkably adapted for
+its purpose; yet, though being so incessantly in active operation, it is,
+perhaps, the least affected part of the body. With the rest of the
+lining membrane of the mouth, it suffers from cold, or in affections of
+the stomach, discharging a thin fluid in cases of catarrh, and showing
+<span class="pagenum" id="Page_86">[86]</span>a dry, red, and irritable surface when the bowels and stomach are
+affected, hence the involuntary picking of children when they have
+worms; but of itself, besides a thickening of its coats from various
+causes, and thereby blunting the perception of smell, and obstructing
+the reverberance of articulation, and the occasional formation of that
+extraordinary zoophyte, the polypus, high up in the nostril, this part of
+the frame has no other disease appertaining to it. For the first, an
+occasional errhine, as a pinch of snuff, or the smallest atom of the white
+of hellebore powder, imbibed in the same way, with a course of aperient
+medicine, is all that is generally needed; though cases may occur in
+which leeches and a lotion may be demanded, but they are, however,
+very rare. The extraction, by surgical means, of the polypus, as no
+local or constitutional treatment has any effect on its growth, renders
+any further account here of this disease unnecessary. The external parts
+of the nose are, however, more frequently affected than the internal, the
+cuticle over the cartilage being subject to warts, inflammation, small
+painful pimples and abscesses, and to cancer. The warts are easily
+removed by a daily application of caustic or blue stone; the inflammations,
+by a cold lotion of sugar of lead and water; and the pimples
+and abscesses, by the same means assisted with cooling purgatives.
+For the more formidable disease of cancer, surgical aid must be obtained,
+as the treatment, in unskilful hands, might be attended with
+risk.</p>
+
+<p>There is a condition of the nose, usually, but not always justly, attributed
+to persons of dissipated habits, in which that feature becomes
+enlarged, of a red or purple colour, and covered with unseemly blotches,
+pimples, and bright-coloured excrescences, distending the organ sometimes
+to an enormous size. Though this disfigurement, undoubtedly,
+frequently marks the drunkard, it is more properly an indication of
+diseased liver than a characteristic of dissipation, and is more usually
+found in its worst form in persons of temperate, than intemperate habits.
+As this disease is in general a local system of a constitutional derangement,
+the remedies to cure it must more properly be applied to the
+system rather than the part. For this purpose a course of Plummer’s
+pill, alternated with blue pill, and a decoction of dulcamara
+and dandelion in water, two ounces of each, boiled from four to three
+pints, and a wine-glassful taken every four hours, and a pill twice a
+day, must be continued for some days, or even weeks; at the same
+time the nose should be enveloped in a poultice made of scraped Solomon’s
+seal, damped with vinegar, laid next the skin; and being put
+on at bed-time, should be allowed to remain all night.</p>
+
+<h3>AFFECTIONS OF THE THROAT.</h3>
+
+<p>The throat is subject to two forms of inflammatory action, acute
+and chronic; of the former, there are two conditions which, though
+both present acute inflammatory action, and both are diseases of
+<span class="pagenum" id="Page_87">[87]</span>a dangerous character, are very different in their symptoms and
+their consequences. These are—1st. <i>Inflammatory sore throat.</i> A disease
+that attacks persons of either sex, and of all ages up to forty
+or forty-five years; after which period it is but rarely met with. It
+is very often found attacking several persons at the same time like
+an epidemic, in spring and autumn, especially so when there are great
+vicissitudes of atmosphere; the disease being induced by the sudden
+application of cold to a heated body, or the reverse, but most frequently
+from wet feet, a sudden draught of cold air to the throat or
+nape of the neck, or even from a drink of cold water when the body
+is greatly heated.</p>
+
+<p>The <i>symptoms</i> that first attract attention are, a great difficulty in
+swallowing, with heat, constriction, and dryness of the throat; the
+difficulty of swallowing rapidly increasing till at length that operation
+becomes impossible, every attempt ending in the ejection of the liquid
+through the nostrils. As the disease advances, a thick ropy phlegm, of
+a yellowish colour, is thrown out from the part, and after much trouble
+expelled; at the same time sharp pains run through the jaws and
+ears, the voice in some cases is reduced to a whisper, and in all is thick
+and hoarse. From the first sensation of dryness in the throat, symptoms
+of fever show themselves in the constitution, such as heat, shivering,
+thirst, nausea, sickness, and headache. If the earlier remedies have
+failed to check the inflammation, the disease at the end of five, or
+sometimes seven days, runs into suppuration, and one or more abscesses
+are formed in the tonsils, which usually burst into the mouth; but when
+the enlargement impedes the respiration, the abscesses must be opened
+and the matter discharged.</p>
+
+<p><i>Treatment.</i>—When the symptoms are slight, a hot bran poultice, kept
+constantly to the throat, a mild aperient, and the immersion of the feet
+for a few minutes in hot water, is often all that is needed. In more
+severe cases, however, and where the constitution is robust, an emetic
+of ten grains of ipecacuanha and one grain of tartar emetic, should be
+mixed in warm water and given directly, to be followed in two hours
+by two compound colocynth pills, and half an ounce of Epsom salts,
+dissolved in a tumblerful of water an hour later. As soon as the
+emetic has ceased to act, the front of the throat should be rubbed
+with hartshorn and oil, and a hot bran poultice directly after applied
+round the throat. If the inflammatory action has set in strong, the
+emetic should be followed by bleeding from the arm, or it may be
+adopted at any subsequent stage of the treatment, and the poultice put
+aside and a blister laid on the throat, should the urgency of the symptoms
+warrant its use. When the thick phlegm causes annoyance and
+cannot be expelled, a gargle of warm vinegar and water should be
+employed to facilitate its removal. When suppuration sets in, which
+may be known by the throbbing in the part and frequent shivers,
+the hot poultice must be frequently changed, and the steam of hot water
+repeatedly inhaled, so as to promote the formation of the matter. In
+scrofulous constitutions, the tonsils frequently become chronically enlarged,
+and upon any slight exposure to heat or cold commence a tardy
+<span class="pagenum" id="Page_88">[88]</span>process of suppuration. In such cases the treatment recommended for
+scrofula must be adopted both internally and locally.</p>
+
+<p>2. <i>Putrid sore throat.</i>—This serious affection is not regarded as a
+substantive disease by many medical men, but rather as a grave consequence,
+or severe symptom of some other malady, such as malignant
+and scarlet fever, or typhus, in which diseases it is very often found
+as a terminating symptom. The <i>symptoms</i> of this disease commence
+with cold shivers, pain in the head, giddiness, stiffness in the muscles
+of the neck, flushed face, red or suffused eyes, sore throat, nausea,
+sickness, and sometimes vomiting. The pulse through all these progressive
+changes is small, quick, and feeble, and easily extinguished
+by pressure. The throat, when examined, presents an inflamed appearance,
+the redness deepening round the fauces, which, after a time, are
+dotted here and there by irregular brown spots. The tongue and gums
+are lined with a brown fur, while small vesicles filled with a transparent
+acrid fluid form on the inner lips, and in the nostrils, which, on breaking,
+excoriate the mouth and upper lip. Concurrent with this latter
+symptom, diarrhœa takes place, the constitutional disturbance or fever
+increases, and the strength of the patient sinks rapidly; the pulse still
+more rapid and feeble, is also intermittent, and with increased difficulty
+of breathing, there is often both delirium and coma. On the
+third or fourth day a scarlet rash not unfrequently breaks out
+over the chest and arms, which, on the sixth or seventh, peels off;
+the mouth is covered with a dark fur, a fœtid odour issues from
+the throat, and the patient exhibits all the characteristics of putrid or
+malignant typhus. When the bright red appearance of the throat
+declines about the fifth day, and some return of appetite shows itself,
+a favourable termination may be hoped for, but when the inflammation
+passes rapidly into ulceration and sloughing, and a flow of acrid saliva
+takes place from the mouth, with coma, the result of the case is regarded
+as extremely doubtful.</p>
+
+<p><i>Treatment.</i>—The mode of treating this disease is precisely the same
+as for typhus, and consists in supporting the patient’s strength by the
+most potent and energetic means, to give him strength to resist the first
+shock of the disease, and then, to facilitate the separation of the sloughs
+and support him over the reactionary stage. To fulfil the first intention,
+beef tea, jellies, and a nutritious diet must be employed from
+the first, with doses of wine at regular intervals, and where the depression
+is great, brandy, either as a substitute or in addition; at the same
+time such a stimulating tonic as the following mixture should be administered
+every two hours, with, at bed-time when necessary, an addition
+to the last dose of fifteen or twenty drops of laudanum.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Aromatic Confection</td>
+    <td class="tdr">1</td>
+    <td>drachm.</td>
+  </tr>
+  <tr>
+    <td>Quinine</td>
+    <td class="tdr">10</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Camphor Water</td>
+    <td class="tdr">5</td>
+    <td>ounces.</td>
+  </tr>
+</table>
+
+<p class="noindent">To be rubbed smoothly in a mortar; then add</p>
+
+<table class="recipe">
+  <tr>
+    <td>Compound Tincture of Bark</td>
+    <td class="tdr">4</td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Compound Tincture of Cinnamon</td>
+    <td class="tdr">4</td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Sal Volatile</td>
+    <td class="tdr">1</td>
+    <td>drachm.</td>
+  </tr>
+</table>
+
+<p><span class="pagenum" id="Page_89">[89]</span></p>
+
+<p class="noindent">Mix and give a table-spoonful every two hours. Bottles of hot water
+should be kept to the feet, and a warm bran poultice placed round
+the throat. When the first stage of the disease has been passed, in
+addition to a nutritive diet, and a course of tonic stimulants, only
+less frequently administered, the throat must be gargled occasionally
+with the following gargles in succession.</p>
+
+<p class="center"><i>Gargle No. 1.</i></p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Strong Sage Tea</td>
+    <td class="tdr">1</td>
+    <td>pint.</td>
+  </tr>
+  <tr>
+    <td>Vinegar</td>
+    <td class="tdr">4</td>
+    <td>ounces.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix. To be used every hour for three or four times on each occasion.</p>
+
+<p class="center"><i>Gargle No. 2.</i></p>
+
+<p>Boil</p>
+
+<table class="recipe">
+  <tr>
+    <td>Bruised Oak-Bark</td>
+    <td class="tdr">2</td>
+    <td>ounces.</td>
+  </tr>
+</table>
+
+<p class="noindent">in a pint of water for ten minutes; and add</p>
+
+<table class="recipe">
+  <tr>
+    <td>Alum</td>
+    <td class="tdr">2</td>
+    <td>drachms.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix. To be used as the former.</p>
+
+<p class="center"><i>Gargle No. 3.</i></p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Infusion of Rose Leaves</td>
+    <td class="tdr">1</td>
+    <td>pint.</td>
+  </tr>
+  <tr>
+    <td>Sulphuric Acid</td>
+    <td class="tdr">30</td>
+    <td>drops.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix. To be used as the above.</p>
+
+<p class="center"><i>Gargle No. 4.</i></p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Capsicum Vinegar</td>
+    <td class="tdr">6</td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Tincture of Catechu</td>
+    <td class="tdr">4</td>
+    <td>drachms.</td>
+  </tr>
+</table>
+
+<p class="noindent">Water, to make a pint. Mix, and use as the former. For the fœtor
+that arises from the sloughing, the mouth and throat are to be occasionally
+washed with a weak solution of chloride of lime, and, throughout
+the whole disease, the room should be frequently sprinkled with aromatic
+vinegar, or the chloride of lime or tin.</p>
+
+<p>Ordinary <i>sore throat</i> or hoarseness, when not a symptom of any more
+severe illness, may usually be easily disposed of by rubbing the throat
+freely with hartshorn and oil, and then enveloping the throat and neck
+in two or three folds of hot flannel, plunging the feet two or
+three times quickly in very hot water upon stepping into bed, and
+placing a piece of Spanish juice in the mouth, allow it to dissolve there
+during sleep. When the sore throat is attended with cold chills, a dry
+hot skin and tendency to headache, before resorting to the liquorice
+and being well covered up with clothes, the patient should drink about
+half a pint of hot egg-flip made tolerably potent with a due proportion
+of gin or rum.</p>
+
+<h3>CARE OF THE HANDS.</h3>
+
+<p>It is acknowledged, by common consent, that dirty and coarse hands
+are marks of slothfulness and low breeding; while, on the contrary,
+clean and delicate hands are evidences of cleanliness and refinement.
+<span class="pagenum" id="Page_90">[90]</span>The person who has much manual labour to perform, cannot, of course,
+be expected to keep his hands of that delicate shape and texture, which
+another person, whose employment is light, may do. But, at the same
+time, it is always possible, under any circumstances, to keep the hands
+in that state during the intervals of labour, so that they shall not
+appear displeasing to the eye.</p>
+
+<p>To promote the <i>softness</i> and <i>whiteness</i> of the skin, mild emollient
+soaps, or those abounding in oil, should alone be used, by which means,
+also, chaps and chilblains will generally be avoided. The coarse strong
+kinds of soap, or those abounding in alkali, should, for a like reason, be
+rejected, as they tend to render the skin rough, dry, and brittle. The
+immersion of the hands in alkaline lyes, or strongly acidulated water,
+has a like effect.</p>
+
+<p><i>Roughness of the skin</i> may generally be removed by a little sand
+being mixed with the soap, or by rubbing the hands with pumice-stone
+previously to applying the soap; in this operation care should be taken
+not to allow the gritty particles to come into contact with nails, or they
+will scratch them.</p>
+
+<p><i>Dirt from the hands</i> is more effectually removed by warm water
+than cold; the hands, however, are liable to become dirty sooner
+afterwards, and perhaps the best plan is to remove the dirt with warm
+water, and afterwards rinse the hands in cold.</p>
+
+<p><i>Washing the hands too frequently</i> has a tendency to discolour them
+with a brown or tawny hue. Under ordinary circumstances it will be
+sufficient to wash the hands three times a day, namely, on rising, before
+dinner, and on retiring to rest. After washing, the hands should be
+carefully dried with a moderately coarse towel; this will promote a
+free circulation through them, which will ultimately tend to enhance
+their appearance. Exposure to cold winds and rain is detrimental to
+the appearance of the hands, and gloves should always be worn.</p>
+
+<p><i>Fruit and ink stains</i> may be eradicated from the hands, by immersing
+them in water, slightly acidulated with oxalic acid, or a few drops of
+oil of vitriol, or to which a little pearlash or chloride of lime has been
+added; observing afterwards to rinse them thoroughly in clean water,
+and not to touch them with soap for some hours, as any alkaline
+matter will bring back the stains. The hands may be <i>preserved dry</i>
+for delicate work, by rubbing a little club moss, in fine powder, over
+them.</p>
+
+<p><i>Hands that perspire, and are inordinately hot</i>, may arise from some
+temporary derangement of the system, or from a constitutional peculiarity;
+this may be partially remedied, by inserting the hands into
+a water-jug full of water, and lowering them gradually until the elbows
+reach, letting them remain at this point for two or three minutes; this
+operation will, in general, keep the hands pleasantly cool for some
+hours afterwards. In conclusion, it must be observed that an over-anxious
+care for the state of the hands is to be deprecated. Some
+persons who are possessed of a small and delicate hand are so vain
+of it that they are constantly displaying it in an obtrusive manner,
+which is very offensive to the looker-on. And in some instances the
+<span class="pagenum" id="Page_91">[91]</span>fear of putting the shape and outline of the hand out of form, is so
+great, that every kind of work is avoided, and even accomplishments,
+such as the harp, piano, and guitar, are avoided, for fear of expanding
+the hand, and flattening the extremities of the fingers; this is a preposterous
+error, for the beauty of the hand does not alone consist in
+whiteness and a statue-like contour, but in certain indurations, which
+may be termed “expression,” and which are imparted by the pursuit
+of suitable occupations, and appropriate accomplishments.</p>
+
+<h3>CARE OF THE FEET.</h3>
+
+<p>To preserve the feet in a proper condition, they should be frequently
+soaked and well washed in warm or tepid water. Many persons are
+subject to tender feet. This frequently arises from the use of thin
+cotton or silk socks or stockings, and boots and shoes that are either
+too tight or stiff, or not sufficiently porous to allow of the escape of
+perspiration. Waterproof boots and shoes are on this account frequently
+the cause of tender feet. The best remedy for tender feet is the
+immediate adoption of worsted stockings or socks, and light easy shoes
+of buckskin, goatskin, or some other equally soft kind of leather. For
+the preservation of health, it is highly necessary to preserve the feet
+dry; persons who are therefore exposed to the wet, or who have much
+walking in wet weather, should be particular in wearing sound boots
+and shoes; through neglecting this precaution, many persons have
+brought on pulmonary complaints, which have frequently had a fatal
+termination. Coldness and numbness of the feet is a complaint to
+which some persons are subject, especially aged and delicate persons,
+and those whose employment is sedentary. The best and most natural
+remedy for this, is action, exercise, or friction—the former being always
+adopted when possible. Retiring to rest with cold feet is especially to
+be avoided, and persons so subject, should pace up and down the room
+just previously to going to bed, until their feet have attained a warm
+glow. Where this is impracticable, owing to weakness, old age, &amp;c.,
+warm woollen stockings may be put on with great advantage, or the
+hot water bottle had recourse to. The peculiarly disagreeable odour
+emitted by offensive feet, may be remedied chiefly by scrupulous attention
+to cleanliness, and by occasionally soaking the feet in warm water
+to which a small quantity of chloride of lime or sal-ammoniac has been
+added.</p>
+
+<h3>DISEASES OF THE HEART.</h3>
+
+<p>There are many affections of this vital organ that, professionally
+speaking, do not merit the name of disease, being in fact but temporary
+inconveniences, symptomatic derangements, or, as has been said,
+affections; but which, nevertheless, for the sake of perspicuity, it
+will be better to class generally under the one name of diseases
+of the heart, separating them, however, from the graver maladies
+<span class="pagenum" id="Page_92">[92]</span>by a distinct heading; and, as they form the lighter part of the subject,
+treating of them before considering the more serious form of this class
+of ailments. The heart, as the centre and source of the circulating
+system, is liable to a considerable number of affections, both simple
+and complex, which may be divided into two heads—the functional
+or nervous, and the structural or organic.</p>
+
+<p><i>Functional, or Nervous Affections of the Heart.</i>—Under this head
+are comprehended palpitation, syncope or fainting, angina pectoris,
+and neuralgia of the heart; all of which, though occasionally very
+distressing, and sometimes most alarming to the sufferer, are often
+only symptoms of other affections, and consequently of minor importance;
+and even when spontaneous, and producing considerable
+bodily disturbance, seldom cause any real apprehension, and still
+more rarely result in positive danger, and in this respect bear a
+marked contrast to those diseases of the opposite class.</p>
+
+<p><i>Palpitation.</i>—By this term is understood those frequent, strong,
+and irregular movements of the heart, occurring in individuals who
+have no indications of organic disease; these movements may be
+transient or continuous, frequently accompanied with an audible
+sound, so loud, as to be heard at several yards from the patient.
+Palpitation is often attended with a feeling of sinking and anxiety,
+accompanied with fainting fits or syncope, and sometimes with a
+pulsation at the pit of the stomach. The causes of palpitation,
+irrespective of a naturally nervous temperament, hysteria and weakness,
+are any strong emotions of the mind, long study, violent exercise,
+or a continued passive repose, the debility consequent on fever, or
+whatever weakens the standard of health. Besides these causes,
+palpitation may also be a symptom of organic disease of the heart.
+The persons most frequently affected with palpitation are females;
+the slightest extra exertion, or exposure to damp foggy weather,
+often suddenly producing a paroxysm, attended with pain in the
+head, and a sense of numbness in the left side or arm. Persons
+who suffer from spinal irritation are also liable to palpitation, attended
+in such cases with a remarkable acceleration of the pulse, often
+amounting to 160 beats in a minute. The respiration is generally
+difficult, or easily rendered so, on the slightest exertion or mental
+emotion, and frequently induced by the slightest pressure, such as
+that of the stays on the chest, waist, or lower part of the spine, the
+pain often being intolerable. Palpitation is very common in young
+females between the ages of 15 and 25, especially where the occupation
+is long and sedentary, as in factories, or in dressmakers’ establishments.
+Indeed, palpitation, with very rare exceptions, may be said to be a
+complaint peculiar to the female sex, and the more the occupation
+of young women confines them to a close unvarying atmosphere,
+the more prone are they to attacks of this troublesome disorder; and
+the more exposed they are to the open air, the less frequent and the
+less severe are all such maladies.</p>
+
+<p>There are few affections, even of the gravest character, whose
+symptoms give rise to greater alarm in the mind of the patient, or
+<span class="pagenum" id="Page_93">[93]</span>doubt and uncertainty to the inexperienced practitioner, than those
+of a severe attack of palpitation: often before seeing his patient
+he hears the irregular throbbing of the heart; on looking on the
+white or lividly anxious countenance of the sufferer, fancies he reads
+the external signs of the most formidable organic mischief, while,
+in truth, a cheerful aspect, a few confident words, and the simplest
+remedies, will not only remove all the unpleasant symptoms, but
+restore the apparently diseased patient to health, and ultimately to
+strength. It is only when the pulse is intermittent that any organic
+disease is to be apprehended, the velocity or strength of the pulse
+depending entirely on some accidental cause, more or less easily
+removed.</p>
+
+<p><i>Treatment.</i>—Though the causes that excite palpitation are numerous,
+they may all be reduced to two heads—that of inflammation or
+a state of plethora, and a state of local or constitutional debility.
+When palpitation can be traced to an inflammatory condition of body
+it will be necessary, according to the age and the condition of the
+patient, to reduce the circulation by bleeding, either from the arm,
+or what is more usual, by leeches, or cupping glasses over the region
+of the heart, or still better, between the shoulders, low down on the
+spinal column, at the same time giving nauseating doses of tartar
+emetic, hydrocyanic acid or tincture of digitalis, or foxglove. The
+following mixture, combining all the advantages to be obtained from
+each, may be safely substituted for one or either, having the power
+to allay inflammatory action, reduce the circulation, subdue pain,
+and promote a beneficial action on the skin.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Camphor Water</td>
+    <td class="tdr">6</td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Powdered Nitre</td>
+    <td class="tdr">1</td>
+    <td>scruple.</td>
+  </tr>
+  <tr>
+    <td>Tartar Emetic</td>
+    <td class="tdr">3</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Laudanum</td>
+    <td class="tdr">1</td>
+    <td>drachm.</td>
+  </tr>
+</table>
+
+<p class="noindent">Dissolve and mix. Give two table-spoonfuls at once, and one spoonful
+every two or three hours afterwards.</p>
+
+<p>At the same time a low diet,
+rest, quietude, and strict attention to the state of the stomach and
+digestive organs, are imperatively necessary. Where, however, the
+exciting cause is debility, the system must be in the first case braced
+by cold bathing or the shower bath, followed by vigorous friction
+along the spine with the flesh-brush; tonics and steel in all shapes,
+as chalybeate waters, or steel, wine or pills, or the usual iron and
+myrrh mixture; to this must be added change of air, a rich and
+liberal diet, and exercise either on horseback or by walking. The
+next affection of the heart is</p>
+
+<p><i>Syncope, or fainting</i>, which is characterised by an indescribable
+sense of distress and feeling of faintness; the eyes grow dim, and
+are covered with a kind of film, attended with noises in the ears;
+the face and lips are pale, a cold perspiration breaks out on the body,
+the mind succumbs and grows confused, the body totters, and if not
+supported, falls; respiration becomes imperceptible, and the pulse
+<span class="pagenum" id="Page_94">[94]</span>is reduced to an irregular flutter. For a further account and treatment,
+see <span class="smcap">Fainting</span>.</p>
+
+<p><i>Angina Pectoris.</i>—The first symptoms of this distressing complaint
+are a sudden and violent pain across the chest, coming on upon any
+slight exertion, such as going upstairs, or after a hearty meal. The
+pain gradually extends to the shoulder, and runs down to about the
+middle of the arm, accompanied with a sense of stricture or tightness
+across the chest, the pain becoming so acute as to threaten the patient
+with instant death. The pulse sinks and becomes weak and irregular,
+the countenance is colourless, cold sweats succeed, and a constant
+cough, and after a time an expectoration of a scanty viscid mucus.
+When the paroxysm first comes on, the patient is compelled to stand
+perfectly still, as the only relief he can obtain from the agony of
+his suffering is an absolute repose. After a time the fit comes on
+from the slightest cause or mental excitement, and often attacks
+him in the night upon waking from his first sleep. Angina pectoris
+is generally a disease of advanced life, and is often accompanied with
+flatulence, and common to gouty or rheumatic and sedentary habits
+of body; and though sometimes a symptom of functional derangement,
+is more frequently a characteristic of serious organic disease.</p>
+
+<p><i>Treatment.</i>—The first indication is to relieve the urgency of the
+symptoms, and then between the pauses of the paroxysm administer
+remedies, to prevent the return of the disease. Bleeding is occasionally
+beneficial in this affection, but it must be employed in the earliest
+stage, and only a small quantity of blood taken from the patient,
+who is to be kept in a recumbent position, and as quiet as possible.
+Where there is much dyspepsia or gastric disturbance, an emetic is
+useful; but the main dependence for relief lies in the employment
+of anti-spasmodics and carminatives.</p>
+
+<p>The following mixture, as containing the best of both classes, may
+be taken in the manner directed.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Aromatic Confection</td>
+    <td class="tdr">1</td>
+    <td>drachm.</td>
+  </tr>
+  <tr>
+    <td>Peppermint Water</td>
+    <td class="tdr">6</td>
+    <td>ounces.</td>
+  </tr>
+</table>
+
+<p class="noindent">Rub smoothly down in a mortar, and add</p>
+
+<table class="recipe">
+  <tr>
+    <td>Tincture of Cardamoms, compound</td>
+    <td class="tdr">1</td>
+    <td>ounce.</td>
+  </tr>
+  <tr>
+    <td>Laudanum</td>
+    <td class="tdr">1</td>
+    <td>drachm.</td>
+  </tr>
+  <tr>
+    <td>Compound Spirits of Ether, or Hoffman’s Anodyne</td>
+    <td class="tdr">2</td>
+    <td>drachms.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix. If the pain is very severe, take three table-spoonfuls, two
+more in three hours, and one every four hours afterwards; or, when
+the symptoms are less urgent, two table-spoonfuls every four or six
+hours.</p>
+
+<p>Concurrent with the mixture, a blister or strong warming
+plaster should be laid over the left breast, according to the severity
+of the pain, and the spine between the shoulders rubbed with warm
+turpentine, or an embrocation composed of equal parts of camphorated
+<span class="pagenum" id="Page_95">[95]</span>oil, turpentine, and oil of amber. Having by these means, and strict
+repose, subdued the paroxysms, means must be adopted to prevent,
+if possible, a recurrence of the disease. This may be effected by
+removing all the exciting causes; by diminishing plethora, through
+aperients and low diet, by a diminution of animal and a preponderance
+of vegetable food; by avoiding all stimulants, spices, and heating
+substances, and by guarding against all violent emotions of the mind,
+or sudden and undue exertion or exercise. As all the symptoms
+of angina pectoris may be caused by dyspepsia, the state of the
+stomach should always command the first and most important consideration.</p>
+
+<p>The next and last of the functional diseases of this organ is <i>neuralgia
+of the heart</i>, which differs chiefly from angina pectoris in being characterised
+by sharp darting pains in the left breast, but unattended by
+any obstruction in the respiration, and in most cases without any
+change in the heart’s action or the pulse. It is purely a nervous
+complaint, and, like the previous affections, most frequently dependent
+on dyspepsia or flatulence, and a constipated state of the system.</p>
+
+<p>The <i>treatment</i> must be regulated by the causes that may seem to
+have induced the neuralgia; though, as a local application, to allay
+the pain of the paroxysms, a plaster of belladonna or opium and
+litharge will, in all cases, be found of very great advantage, and
+may, irrespective of any mode of internal treatment, be kept on the
+chest for some considerable time. There is also another form of
+heart affection sometimes met with, though not universally acknowledged
+by the profession, called spasm of the heart, in which the treatment
+must depend upon the age, sex, and strength of the patient; the
+chief remedies, however, being the hot bath, stimulants, such as
+ether and ammonia, and counter-irritation by friction.</p>
+
+<p>The other class of diseases to which the heart is liable are those
+which affect the tissue or substance of the organ itself, and are known
+as structural or organic diseases; all of them are, consequently, highly
+dangerous and often mortal maladies, and are called:—1. Inflammation,
+chronic and acute, of the bag of the heart—Pericarditis. 2. Of the
+substance of the heart—Carditis. 3. Hypertrophy, or enlargement of
+the heart, either of the whole organ or a part, and frequently accompanied
+with ossification, softening, or dilatation, sometimes regarded
+as a distinct disease. 4. Atrophy, or wasting of the heart, a species
+of emaciation of the organ by which the heart of a full-grown man
+or woman becomes as reduced as that of a child—in other words,
+less than half its natural dimensions—and its texture growing so
+attenuated as to be as thin as tissue or bank paper. Nearly all these
+affections of the heart, however distressing their symptoms may be,
+almost always, when not the result of structural mischief, proceed
+from a faulty state of the digestive organs, and are frequently entirely
+cured by an assafœtida pill taken two or three times a week at bed-time,
+and a little burnt soda and rhubarb in the morning; and it is
+only when pain and great oppression occur that recourse need be had
+to ether, opium, or anti-spasmodics.</p>
+
+<p><span class="pagenum" id="Page_96">[96]</span></p>
+
+<h3>GOUT.</h3>
+
+<p>The chain of symptoms which give rise to those general and local
+affections, which are professionally denominated gout, proceed from
+some constitutional disturbance, of the nature of which medical
+science is yet completely ignorant. The symptoms have hitherto been
+regarded as the disease, and it has been found, that whenever these
+have been duly developed and have passed away, the system, as if
+relieved of some acrid poison, has recovered its elasticity and tone;
+leaving the patient in the enjoyment of a state of health superior to
+that usually possessed. Gout appears to be a state of diseased action,
+gradually vitiating the humours of the body, and accumulating a morbid
+condition of the system, till the impaired or overcharged organs
+becoming unable to perform their functions, that disturbance in the
+physical economy takes place known to us as gout, that is, the symptoms,
+which indicate the first of the three varieties into which the disease is
+divided, namely, the acute: the second is, when these symptoms
+suddenly cease in the part where they commenced, and fly to some
+internal organ, when it is called retrocedent; and the third, when the
+system becomes habituated to the malady, which, though mitigated as
+respects suffering, continues in a permanent but subdued force, when it
+is called chronic gout. Gout is usually divided into four species or
+distinctive forms, as—</p>
+
+<p>1. <i>Regular gout</i>, attended with violent inflammation of the joints,
+enduring for several days, and then receding gradually, with swelling,
+itching, and disquamation or peeling off of the cuticle.</p>
+
+<p>2. <i>Atonic gout</i>, attended with debility of stomach or some other
+internal part, either with or without inflammation of the joints,
+accompanied with flying pains and considerable dyspepsia or
+indigestion.</p>
+
+<p>3. <i>Retrocedent gout</i>, marked by inflammation of the joints, suddenly
+disappearing, and followed by immediate debility of the stomach or some
+other internal organ.</p>
+
+<p>4. <i>Misplaced gout</i>, shown by inflammation of some internal part,
+preceded or not by some affection of the joints, which, however, quickly
+disappears.</p>
+
+<p><i>General symptoms.</i>—Dyspepsia, flatulence, lassitude, torpor, low spirits,
+cold and numbed extremities, with pricking and gnawing sensations in
+the part, cramps, turgescence of the veins of the foot and leg; the
+paroxysms usually coming on about two in the morning, with excruciating
+pains in the joint of the great toe, succeeded by shiverings, a sense of
+horror and general fever; the pain goes on increasing till the following
+evening, when it reaches its acme of suffering, from which time it
+gradually declines, a moisture breaks out on the body, and the patient
+begins to breathe in freedom, he falls into a tranquil sleep, and discovers
+on waking that the part so lately in torture is entirely free from pain,
+but swollen and inflamed.</p>
+
+<p><i>Treatment.</i>—In this disease the first indication is, to alleviate pain,
+<span class="pagenum" id="Page_97">[97]</span>which must be effected by giving an opiate of sufficient strength to
+effect that purpose, and at the same time, to shorten the paroxysm,
+exciting an action on the skin. To effect both these objects at once,
+doses of the following mixture should be taken every two hours till the
+desired result has been attained:—</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Solution of Acetate of Ammonia</td>
+    <td class="tdr">2</td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Spirits of Nitre</td>
+    <td class="tdr">3</td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Antimonial Wine</td>
+    <td class="tdr">2</td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Tincture of Squills</td>
+    <td class="tdr">2</td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Laudanum</td>
+    <td class="tdr">2</td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Camphor Water</td>
+    <td class="tdr">3</td>
+    <td>ounces.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix; two table-spoonfuls to be taken for a dose. The affected part is to
+be enveloped in soft wool or flannel, and the patient’s mind soothed; the
+limb kept at perfect rest, all exciting aliment discontinued, and where
+the patient is young, a low and abstemious dietary insisted on, and if
+necessary once or twice a week giving a mild purgative of magnesia
+and Epsom salts. When the paroxysms have been subdued, the
+colchicum, which some regard with so much favour, may be given either
+in half drachm doses of the wine or tincture, or in, what is better, the
+following formulary; but however taken, this drug should be always
+preceded by an aperient medicine.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Epsom Salts</td>
+    <td class="tdr">½</td>
+    <td>ounce.</td>
+  </tr>
+  <tr>
+    <td>Magnesia</td>
+    <td class="tdr"><span class="frac">2</span></td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Peppermint Water</td>
+    <td class="tdr"><span class="frac">6</span></td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Wine of Colchicum</td>
+    <td class="tdr"><span class="frac">3</span></td>
+    <td>drachms.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix, and take one table-spoonful three times a day. When the joint
+will bear friction, the flesh-brush should be used daily, a milk and
+vegetable diet pursued, exercise and change of air adopted, and, where
+possible, the bath or chalybeate waters moderately taken. The gouty
+deposits or concretions formed in joints of persons afflicted with gout,
+or chalk stones, as they are commonly called, consisting of an insoluble
+<i>urate of soda</i>, can only be dissipated in one way, by the steady use of
+benzoic acid, which, in doses of one scruple combined with two drachms
+of the carbonate of potass, is to be taken dissolved in water every
+day an hour after breakfast and dinner, and continued till the
+depositions are absorbed.</p>
+
+<h3>RHEUMATISM.</h3>
+
+<p>A very painful disease which affects the muscles and joints of the
+human body, chiefly the larger joints and most important muscles, as
+those of and around the shoulder, hip, knees, and back. Rheumatism
+is divided into acute and chronic; or that condition, when the disease
+is in vigour and freshness attended with extreme pain, and more or
+<span class="pagenum" id="Page_98">[98]</span>less of general fever, and that state, when the system, by long acquaintance
+with the disease, has become familiar to its attack, and it
+comes on from any trifling exposure to cold, and after affecting a
+larger or smaller surface, declines of its own accord—all the symptoms
+however, being materially lighter than in the acute state. Besides
+being acute and chronic, rheumatism is very often both general and
+local, and this, under both previous conditions, and the diseases known
+as lumbago and sciatica, are merely forms of acute or chronic <i>local</i>
+rheumatism.</p>
+
+<p><span class="smcap">Acute Rheumatism</span>, or <span class="smcap">Rheumatic Fever</span>, is a disease which,
+in many of its symptoms, strongly resembles inflammatory fever, and
+usually commences after the languor, restlessness, and shivering,
+which precede all febrile actions, and is attended with great heat,
+much thirst, headache, a quick bounding pulse, white tongue, constipated
+bowels, and acute pain either confined to one or two parts, or
+more generally diffused over the body. There is at the same time
+an oppression in the breathing, the abdomen is often tense and tumid,
+and the secretion from the bladder, scant, and of a deep red colour;
+while, from the surface of the body a perspiration breaks out, which,
+though unattended with relief, by its peculiar acid smell defines the
+disease, and affords a good diagnosis, before asking the patient a single
+question. Upon entering the room the air seems redolent of stale
+vinegar, and this fact, while helping the physician to a suggestion
+of the disease, serves to define the attack from inflammatory or any
+other form of fever. Another characteristic and distinctive symptom
+of this disease, is the increase of pain in the course of the muscles
+on any attempt to move the patient into another position. The
+symptoms, if from the first unrelieved, gradually increase in intensity;
+and the pulse in such cases becomes, in addition to its velocity, hard
+and jerking. In all cases the symptoms are aggravated at night, and
+remit their violence in the morning. The pain though sometimes
+intense, is not always continuous, it is often only partial in its situation,
+and sometimes abates for hours, but in all cases it is the <i>last</i> symptom
+the patient loses. The disease after a course of from fifteen to thirty days
+subsides, often leaving one or more members in a state of chronic
+tumefaction.</p>
+
+<p>The causes that induce rheumatic fever, are generally exposure to
+cold damp air, or transitions from a warm moist atmosphere into a
+cold or wet one, and the period most liable to an attack is that of youth
+and vigorous manhood, the full-bodied and the active, rather than
+the spare and torpid; and men more frequently than women. The
+only other disease with which rheumatism can be confounded, is gout,
+and from this it can always be known by the indigestion and little
+constitutional disturbances which always precede gout; and lastly,
+by that disease attacking the <i>small joints</i>, as the toes or fingers,
+instead of, as in rheumatism, the shoulder, knee, or hip.</p>
+
+<p><i>Treatment.</i>—Bleeding has always been regarded as the chief if not
+sovereign remedy in this disease; but as depletion is known to
+favour that dangerous state known as <i>metastasis</i>, or a sudden removal
+<span class="pagenum" id="Page_99">[99]</span>of the disease from one part to another; and, not unfrequently, from
+the surface to some internal organ, bleeding should, therefore, if possible,
+not be repeated, the physician depending upon other means to
+effect the depletion necessary. Indeed, in many cases, the extraction
+of blood from the system is quite uncalled for, as all its benefits can
+be obtained by less serious and equally efficacious remedies, and by
+adopting the following mode of treatment—one that will generally
+be found sufficient to render the lancet quite unnecessary; or should
+bleeding in the first stage have been adopted, it may be employed
+with equal advantage after; only in that case, it will be less requisite
+to give the aperient pills in such large doses.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Powdered Nitre</td>
+    <td class="tdr">1</td>
+    <td>drachm.</td>
+  </tr>
+  <tr>
+    <td>Tartar Emetic</td>
+    <td class="tdr">4</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Camphor Water</td>
+    <td class="tdr">10</td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Laudanum</td>
+    <td class="tdr">2</td>
+    <td>drachms.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix. Give two large table-spoonfuls every three hours, apply a
+bottle of hot water to the feet, and administer two of the following pills
+an hour after the first dose of the mixture, and one every six hours
+after, till an effectual action is excited in the bowels, when they are
+to be discontinued.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Compound Extract of Colocynth</td>
+    <td class="tdr">1</td>
+    <td>scruple.</td>
+  </tr>
+  <tr>
+    <td>Calomel</td>
+    <td class="tdr">15</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Camphor, powdered</td>
+    <td class="tdr">4</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Croton Oil</td>
+    <td class="tdr">2</td>
+    <td>drops.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix thoroughly together, make into a mass, and divide into six pills.
+Should the pain continue excessive, and the patient be debarred from
+sleep by the nightly irritation, either twenty-five drops of laudanum,
+in half a wine-glass of water, with a tea-spoonful of spirits of sweet
+nitre, is to be given to him, if an adult, at bed-time; or else ten grains
+of Dover’s powder in a little gruel; and should it be required (one
+or the other), repeated at night for two, three, or more occasions,
+as may be needed; the patient, during the day, reverting to the mixture
+and an occasional pill, sufficient to excite one or two actions in
+the twenty-four hours. Thin gruel, lemonade, or linseed tea as a
+diluent, are to be used frequently to quench the thirst, and a diet of
+the least solid or exciting kind established till all the febrile symptoms
+are subdued. After a lapse of from four to twelve days, the inflammatory
+stage, or the acute form of the disease, will generally have
+been passed through; after which, the treatment assumes a different
+form, such as <i>chronic</i> rheumatism, though this term strictly signifies
+a disease of considerable standing; for the sake of perspicuity, that
+condition of the system existing at the termination of the acute form,
+has been classed under it, which, though not correct as to fact, is
+perfectly so as respects treatment, which is analogous in all conditions
+not attended with inflammatory fever. In chronic rheumatism, the
+<span class="pagenum" id="Page_100">[100]</span>inflammation and the pain are both confined to the locality or part,
+and the object of the treatment is to allay that pain by reducing the
+inflamed condition of the muscle or member. This is effected either
+by internal remedies, or what are called constitutional means, or
+through friction, by producing counter-irritation, or an artificial
+inflammation in the parts of the body immediately above the suffering
+place; or else by a judicious blending of the two modes of practice.</p>
+
+<p>When the fever, or the acute stage has been subdued by the means
+already mentioned, and a part of the body remains swollen and tender,
+or when in old cases this condition comes on without other symptoms,
+the following mixture is to be given, and the part carefully guarded
+from the cold.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Solution of Acetate of Ammonia</td>
+    <td class="tdr"><span class="frac">2</span></td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Wine of Colchicum</td>
+    <td class="tdr">½</td>
+    <td>ounce.</td>
+  </tr>
+  <tr>
+    <td>Syrup of Saffron</td>
+    <td class="tdr"><span class="frac">2</span></td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Camphor Water</td>
+    <td class="tdr">3½</td>
+    <td>ounces.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix, and give a table-spoonful every three hours, and one of the following
+pills every night an hour before bed-time.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Ipecacuanha</td>
+    <td class="tdr">3</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Acetate of Morphia</td>
+    <td class="tdr">1</td>
+    <td>grain.</td>
+  </tr>
+  <tr>
+    <td>Liquorice Powder</td>
+    <td class="tdr">10</td>
+    <td>grains.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix well, form into a mass with conserve, and divide into six pills.</p>
+
+<p>When the health is debilitated, and the appetite defective, a grain
+of quinine made into a pill may be taken an hour before each meal
+for a succession of days. If this course is not marked with early
+benefit, it will be necessary to employ friction, which may be carried
+on concurrently with the medicine, and the best agent for this purpose
+is the camphorated oil, which is to be rubbed gently but steadily in
+with the hand for several minutes three times a day, after a few days,
+or in old standing rheumatisms, increasing the strength at first by
+adding a third part of turpentine to the camphorated oil, and finally
+another third of spirits of hartshorn. Mustard plasters and even
+blisters are sometimes employed in cases of inveterate rheumatism,
+but the steady and judicious use of a stimulating embrocation with
+a hot bath, friction with the flesh-brush, warm clothing and exercise,
+will in almost every case cure a chronic rheumatism without the
+necessity of either rubifacient or blister.</p>
+
+<h3>TIC-DOULOUREUX.</h3>
+
+<p>This extremely painful affection of the nerves of the face, though
+receiving a special name, is in nothing different—except in the more
+acute violence of its pain—from the general or local forms of neuralgia;
+<span class="pagenum" id="Page_101">[101]</span>an inflamed or highly sensitive condition of a certain nerve or set of
+nerves, the result of constitutional disturbance, indigestion, or wounds
+in the course of one or other of the filaments of the nerves, being both
+the exciting cause and the disease itself. The causes that most frequently
+produce tic-douloureux, are almost always some long standing
+functional derangement of the digestive organs, affections of the liver
+or of the kidneys, or alimentary canal. Next in frequency to these
+causes, is exposure to long-sustained fatigue or sudden heat or cold,
+applied to the body, and sometimes sleeping in the sun. Tic-douloureux
+has been frequently known to follow a halt, during a long march in
+India, and like tetanus too, tic-douloureux sometimes supervenes upon
+wounds; and years after the injury, whether punctured, gunshot, or
+incised, has been healed, this agonising disease will break out upon
+any sudden application of heat or cold to the body, or indeed after
+any deep emotion of the mind. Whatever may be the predisposing
+cause, the suffering and consequences induced bear no proportion in
+their intensity to the insignificance of the agents that give rise to the
+disease.</p>
+
+<p>The <i>symptoms</i> of tic-douloureux commence with a sudden plunging
+throbbing pain, darting as it were from over the eye, out of the cheekbone,
+under the orbit, or from the side of the lower jaw, and spreading,
+if the paroxysms are long continued, over the whole of one side of the
+face from forehead to chin. The pain is so abrupt, peculiar, and intense,
+as almost to deprive the sufferer of breath in its first assault. These
+shooting, throbbing, and as they are justly called, agonizing pains
+continue for an uncertain time, from only a few minutes to one or more
+hours in duration, subsiding either by degrees or by an instant cessation
+of pain, and ending as abruptly as the first shock began. Tic-douloureux
+is distinguished from tooth-ache by the situation, and from rheumatism,
+the only other affection it can be confounded with, by the peculiarity
+and violence of the pain, the shortness of its duration, by always coming
+on in paroxysms, and by the absence of all swelling and redness over
+the part. A peculiarity of this disease is, that though sometimes
+induced by the slightest touch of the finger, or the faintest breath of
+cold air, at another time the part may be slapped or rubbed with
+impunity.</p>
+
+<p><i>Treatment.</i>—This consists, in the first instance, acting on the digestive
+organs, correcting the functional disturbance, and lastly by elevating
+the tone of the system, and enabling it to restore the irritated nerves
+to a pristine soundness, or if this cannot be done by constitutional
+means, by the employment of <i>local</i> remedies for that purpose. First,
+the best mode of acting on the digestive organs is by the steady
+employment of gentle aperients, care being taken to avoid any active
+or drastic purgative. For this purpose, a five grain compound rhubarb
+pill should be taken every night for several days till the bowels are
+brought into a healthy state, or a pill composed of equal parts of the
+compound rhubarb and colocynth pill may be substituted, where a
+little more active medicine is needed, the nightly dose being the same
+in this as the former. Secondly, to correct the functional disturbance,
+<span class="pagenum" id="Page_102">[102]</span>if, as most frequently, the result of indigestion, two table-spoonfuls of
+the following mixture are to be taken every four or six hours.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Hops</td>
+    <td class="tdr">2</td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Cascarilla, bruised</td>
+    <td class="tdr">1</td>
+    <td>drachm.</td>
+  </tr>
+  <tr>
+    <td>Cloves, bruised</td>
+    <td class="tdr">2</td>
+    <td>drachms.</td>
+  </tr>
+</table>
+
+<p class="noindent">Infuse in a pint of boiling water for twelve hours; add</p>
+
+<table class="recipe">
+  <tr>
+    <td>Carbonate of Potass</td>
+    <td class="tdr">2</td>
+    <td>drachms.</td>
+  </tr>
+</table>
+
+<p class="noindent">Dissolve, and strain for use. Or where the stomach is cold and weak,
+as in advanced life, let the patient take a tea-spoonful of <i>Gregory’s
+powder</i> in a little peppermint water twice or three times a day.
+Thirdly, to elevate the tone of the system, the body must be braced by
+tonics, which may be effected by either of the two following forms
+of medicine.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Carbonate of Iron</td>
+    <td class="tdr">2</td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Sulphate of Quinine</td>
+    <td class="tdr">18</td>
+    <td>grains.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix, and divide into six powders, one to be taken three times a day;
+or, take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Infusion of Quassia</td>
+    <td class="tdr">8</td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Quinine</td>
+    <td class="tdr">1</td>
+    <td>scruple.</td>
+  </tr>
+  <tr>
+    <td>Diluted Sulphuric Acid</td>
+    <td class="tdr">30</td>
+    <td>drops.</td>
+  </tr>
+</table>
+
+<p class="noindent">Dissolve; two table-spoonfuls to be taken three times a day. Accompanying
+the tonic course, the patient should take several glasses of
+wine during the day, or else an equivalent of the best stout, and should
+live on a liberal dietary, taking as much exercise as is compatible
+with age and strength. When, in despite of all such remedial means,
+the paroxysms of pain continue, it often becomes necessary to relieve
+any local congestion that may exist around the nerve, either by the
+application of five or six leeches over the source of the pain, or by
+the employment of cupping glasses or a mustard plaster. In case of
+both of these means failing, a blister may be applied behind the ear
+of the affected side, and in extreme cases a blister down the spine at
+the nape of the neck, which must be converted into an issue, and kept
+open for a week or two. It is seldom, however, that this has to be
+resorted to, the disease, however intense the paroxysms, generally
+yielding to any one course if steadily and judiciously carried through,
+unless, indeed, the disease is the consequence of a system shattered by
+wounds, campaigns, and climate, then, and only under such unfavourable
+circumstances, tic-douloureux becomes most formidable. The
+discovery of chloroform has, however, placed in the physician’s hand
+a boon that in a disease of this nature is in truth a very blessing to
+<span class="pagenum" id="Page_103">[103]</span>suffering nature, and may be employed in conditions of system and
+under circumstances where opium, morphia, brandy, and both narcotics
+and stimulants are inadmissible, or, from the necessary dose to effect
+relief, would be dangerous.</p>
+
+<h3>NEURALGIA.</h3>
+
+<p>A disease of the nerves, so called from a pain in the nerve. It is
+a form of nervous affection, that may either arise of itself, or be the
+result of some other constitutional disturbance. Neuralgia may either
+attack the root of the nerve, or where it arises from the brain or spinal
+marrow, attend its whole course, or only manifest itself in its branches,
+or even at the final termination of its smallest filament. According to
+the part affected, the disease has obtained different names. When the
+course of the nerve is affected, as in the hip or leg, it is called sciatica;
+when the extremity is affected, if in the teeth, it is called tooth-ache;
+and when the twigs and branches of the face are involved, tic-douloureux.
+The pain attending all neuralgic affections, is of the most acute and
+agonising description, being sharp, sudden, and plunging; coming on
+in a moment, and after a paroxysm of intense suffering, abating as
+abruptly as it commenced; and so erratic and uncertain are its attacks,
+that it will sometimes be induced by the most trivial motion, action,
+or lightest contact, while, not unfrequently, a blow or hard pressure
+has no effect on the part. The twitching, or tic, that attends neuralgia
+so frequently, is always more marked where there are many small
+muscles in the neighbourhood, an aching numbness being left in the
+part for some time after the subsidence of the more acute pain.
+Neuralgia, as well as attacking the root, course, and extremities of a
+nerve, occasionally shows itself in the organ to which the nerve ultimately
+distributes itself, as in the heart, in <i>angina pectoris</i>, the breasts
+of females, and other organs. Though the subject of neuralgia has
+been deeply investigated, no satisfactory hypothesis has been yet come
+to, to account for the origin of the disease; and whether it depends
+upon a morbid state of the nerve, inflammation of the neurilemma, or
+sheath of the nerve, from pressure, or some unhealthy condition of the
+nervous centres, is still an undecided question. The treatment of this
+most agonising disease must depend, as far it can be ascertained, upon
+the supposed cause. When it is symptomatic, the treatment is much
+easier and more simple, and must be regulated by that cause, the first
+endeavour being to remove the primary disease, and after brace the
+system by chalybeate, tonics, wine, bark, and exercise. When idiopathic,
+however, the most opposite treatments have occasionally been successful,
+and sometimes all modes of cure have failed; and when physician and
+patient have both been exhausted with fruitless efforts, the malady has
+subsided of itself. As a general rule, however, the constitutional tonic
+and anodyne system, with counter-irritation, has been found the most
+successful practice; the three modes enjoined very frequently effecting
+<span class="pagenum" id="Page_104">[104]</span>what neither the tonic, the sedative, nor the local irritation alone could
+achieve.</p>
+
+<p>The safest mode of procedure in facial neuralgia, is to take an
+aperient pill, and the best for this purpose is the compound assafœtida,
+to be followed every four hours by a pill containing two grains of
+quinine for twenty-four hours; and during the second day, twenty
+grains of carbonate of iron in a little water, at the same periods, for
+the same time. Should the pain be unabated on the third day, either a
+couple of leeches are to be applied as near the seat of pain as possible,
+or a mustard and flour poultice, kept on for half an hour, with a glass
+of wine every four hours, and twenty to thirty drops of laudanum at
+bed-time, in conjunction with one or two assafœtida pills. Should
+these remedies fail of effect, the conjoined systems may then be adopted,
+and the following mixture and powders given as directed.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Carbonate of Ammonia</td>
+    <td class="tdr">25</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Dover’s Powder</td>
+    <td class="tdr">40</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Camphor Water</td>
+    <td class="tdr">6</td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Spirits of Ether</td>
+    <td class="tdr">1</td>
+    <td>drachm.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix. Two table-spoonfuls every four hours.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Carbonate of Iron</td>
+    <td class="tdr">2</td>
+    <td>drachms.</td>
+  </tr>
+  <tr>
+    <td>Quinine</td>
+    <td class="tdr">12</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Dry Carbonate of Soda</td>
+    <td class="tdr">20</td>
+    <td>grains.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix, and divide into six powders, one to be taken in jelly or water an
+hour after each dose of the mixture. At the same time, apply a small
+blister behind the ear of the part affected.</p>
+
+<p>In some constitutions, it is
+necessary to resort to extreme doses, both of sedatives and stimulants,
+before any mitigation of the tormenting pain can be effected; and then
+it is necessary to give opium, rather in regard to the effect desired
+than with any reference to its conventional dose, and administer wine
+out of goblets, rather than in glasses. Such cases are unfortunately
+by no means rare, but they are such that no suffering should induce
+a patient to adopt on his own responsibility, and unsanctioned by a
+medical man.</p>
+
+<p>Electricity and galvanism have been so often employed for empirical
+purposes, and many, only partially informed of their real efficacy, are
+prejudiced against their use as health-restoring agents: it has therefore
+been thought advisable to give the medical routine of cure before
+pointing out a safe, easy, and very admirable remedial agent in the
+electro-galvanic chain, a small portable battery, that can be worn on
+any part of the body, and which, by keeping up a constant galvanic
+wave through the affected nerve, acts as a sedative, by equalizing the
+nervous current, and often affording relief where all other means have
+failed to effect a moment’s cessation of pain. The electro-galvanic
+chains, manufactured and invented by Pulvermacher, may be applied
+in any stage or in any kind of neuralgic pain, always with safety and
+relief, and in many cases with permanent cure.</p>
+
+<p><span class="pagenum" id="Page_105">[105]</span></p>
+
+<h3>LUMBAGO.</h3>
+
+<p>A painful affection of the muscles of the loins and small of the
+back; a rheumatism, or sub-acute inflammation of the muscular fibres
+of the part. Lumbago, like other forms of rheumatism, is induced by
+exposure to cold, moisture, or wet, from over-heating the body, and
+while in a state of perspiration, being exposed to draughts or cold air.
+When of long standing, it is not unusual for the kidneys to sympathise
+with the external inflammation, and complicate the disease.</p>
+
+<p>The <i>symptoms</i> of lumbago are too well known to require recapitulation;
+and as respects the <i>treatment</i>, the hot bath, either the complete
+or hip, is in all cases the first and most important means to adopt,
+being followed up by a vigorous rubbing in of the following embrocation
+twice a day, and the exhibition of thirty drops of the spirits
+of turpentine in a little gin, with a small quantity of water, upon
+going to bed.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Camphorated Oil</td>
+    <td class="tdr"><span class="frac">2</span></td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Oil of Amber and Turpentine, of each</td>
+    <td class="tdr"><span class="frac">1</span></td>
+    <td>ounce.</td>
+  </tr>
+  <tr>
+    <td>Spirits of Hartshorn</td>
+    <td class="tdr">½</td>
+    <td>ounce.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix, and use as an embrocation.</p>
+
+<p>Where the pain is excessive, and the rest is disturbed, ten grains
+of Dover’s powder should be taken at bed-time in a little gruel, and
+a bottle of hot water placed under the hollow of the back. When
+the acuteness of the disease is subdued, it is advisable to wear a
+warm plaster on the loins for some short time afterwards, to keep
+up the heat, and guard against cold and a relapse.</p>
+
+<h3>RING-WORM.</h3>
+
+<p>This is a disease of the skin, and arises most frequently from
+coming in contact with those already affected by it; in some habits
+there is evidently a predisposition to it. It is a disease more frequently
+met with in warm climates than in cold ones, is of an exceedingly
+contagious nature, and in inveterate cases is very difficult to eradicate.
+It shows itself in small red pimples, which break out in a circular
+form, and contain a thin acrid (pungent) fluid. When the body is
+heated by exercise these itch intolerably, and upon being rubbed,
+discharge their contents, which by falling on the neighbouring parts,
+spread the disease to a considerable degree. The original size of the
+circle formed by the pimples, is usually about that of a sixpenny
+piece; but in process of time it will become, if neglected, as large
+as a man’s hand. Numerous are the remedies proposed for this very
+unpleasant complaint, but none are <i>certain</i> except the following;
+and if <i>no other application has been previously used</i>, its success is
+<span class="pagenum" id="Page_106">[106]</span>sure:—two-thirds of pyroligneous acid to one-third of water; rub the
+spots carefully for three mornings: if cured, a scurf will appear, which
+must be softened with cold cream, or lard without salt, but no soap
+or water must be used.</p>
+
+<p>It is desirable to cut off the hair from the immediate neighbourhood
+of the ring; and after the cure is effected, weaken the lotion
+still further, by the addition of more water, and well wash the head
+all over with it. It seldom happens that an internal use of medicine
+is requisite; but where the disease is very inveterate, we would recommend
+a powder to be given at bed-time once or twice. The following
+will answer very well for a child of seven years of age.</p>
+
+<table class="recipe">
+  <tr>
+    <td>Calomel</td>
+    <td class="tdr">1</td>
+    <td>grain.</td>
+  </tr>
+  <tr>
+    <td>Jalap, Powder</td>
+    <td class="tdr">8</td>
+    <td>grains.</td>
+  </tr>
+</table>
+
+<p>If other applications have been tried, the cure will not be so speedy.</p>
+
+<h3>SPRAINS</h3>
+
+<p>Consist in straining, wrenching, or tearing of the ligaments or tough
+structures which bind bones together to form joints. The wrist and
+ankle are the joints most commonly sprained. Sprains are among
+the most severe accidents to which we are subject, as regards the
+part itself; the pain is, at the moment, excruciating, often continues
+so on the slightest movement, and too frequently lays the foundation
+of what is commonly called White Swelling.</p>
+
+<p>To treat a sprain properly, it should be kept perfectly at rest; and
+if it be of the ankle or knee, the patient must lie in bed, or on a
+sofa. Warm, moist flannels should be repeatedly applied for some
+hours, and a bread-and-water poultice on going to bed. These should
+be continued for some days, and no attempt made to use the joint.
+If the pain be very severe, and it continues so for the first or following
+days, leeches may be applied, and repeated if necessary. Some
+persons are fond of putting on a vinegar poultice at once; but this
+is better left alone till the tenderness has subsided, and there remains
+only a little pain and stiffness in the joint. Then a vinegar poultice
+is a very good application, as it produces a diversion of the inflammation
+going on in the ligaments, by bringing out a crop of pimples
+on the skin, at a time when the pressure of rubbing in any stimulating
+lotion cannot be borne.</p>
+
+<p>When the pain has entirely ceased, the joint must not be carelessly
+used; and, if it be the knee or ankle sprained, walking till the joints
+become weak and ache must be most carefully avoided, as irreparable
+mischief is thereby very often caused. Short and gentle walks only,
+therefore, may be taken; and may be repeated by degrees more
+frequently during the day, if they do not produce pain or fatigue.</p>
+
+<p>A joint often swells a long time after a sprain; under which circumstance
+it is best to bind it up with straps of soap-plaster, or a roller.</p>
+
+<p><span class="pagenum" id="Page_107">[107]</span></p>
+
+<h3>CHILBLAINS.</h3>
+
+<p>Chilblains consist of a peculiar inflammation of the skin of parts
+exposed to sudden alternations of temperature. They occur on the
+nose, ear, hands, but most frequently on the feet. The reason why
+they occur more frequently on the hands and feet is, because persons
+are apt directly they come in from the frosty air, to warm
+those parts at the fire. The face does not get warmed in the same
+manner, or its skin would be equally liable to chilblains.</p>
+
+<p>In this inflammation, which constitutes chilblains, the sides of the
+small blood-vessels become paralyzed, and losing their contractility,
+are dilated by the pressure of the blood within them. If the inflammation
+be not abated, that is to say, if the little blood-vessels are
+not restored to their original size, and to their natural contractility,
+they burst, and matter will be formed, or mortification may ensue.
+This contractility depends upon proper nervous action in those small
+fibres which give life to the sides of the hair-like vessels, or small
+blood-pipes. Any sudden shock of cold or heat deprives these nerves
+of their power, and induces a local paralysis. The change from cold
+to heat oftener produces this shock than that from heat to cold; but
+either sudden alternation will produce chilblain. It need hardly be
+said that the nerves of persons in low states of health, persons of
+scrofulous habits, and young persons in whom the tissues are delicate,
+are more liable to be locally paralyzed in the manner described,
+than those persons of robust constitution, having a large quantity of
+vitality to resist such attacks. Hence we find such invalids, scrofulous
+persons, and children, more liable to chilblain than others. The
+liability to chilblain is often an indication of a low state of health,
+and want of healthy vital action in the system.</p>
+
+<p>When the nature of chilblains is understood, the mode of prevention
+will be at once perceived, viz.—1st. To protect the parts most
+liable to the attack (hands and feet) from sudden alternations, either
+from cold to heat, or from heat to cold. 2dly. To keep the constitution
+in such a healthy state as to make all parts possess such
+vitality as to be able to resist slight alternations in temperature.</p>
+
+<p>1. <i>Protection of the Parts.</i>—Those substances which are good non-conductors
+of heat are the best coverings. Woollen stockings or
+socks, and warm boots and shoes, come under this category. Light
+shoes and stockings should be worn in the house, or the feet will
+become so accustomed to a high temperature that they will be more
+sensitive to cold. Warm leather gloves, being impervious to wind,
+are better for the hands than woollen ones, through which the dry
+frosty air is apt to pierce and chap the hands. Tight wristbands,
+tight garters, and boots which lace or button tightly about the
+ankles, must be avoided, because, by preventing the proper circulation
+of the blood in the hands or feet, they diminish the vitality
+of the part, and produce an unnatural pressure on the coats or walls
+of the small blood-vessels. <i>The most frequent cause of chilblain is
+<span class="pagenum" id="Page_108">[108]</span>the warming of numbed hands or feet at the fire</i>. <i>This habit must,
+of course, be relinquished entirely.</i> Gutta-percha soles, by preventing
+the wearers from warming their feet at the fire, have saved hundreds
+from the attacks of chilblains; but such soles should not be
+worn in the house. After walking in the snow, or in frosty weather,
+the coverings of the hands and feet should be removed. Dry stockings
+should be put on after <i>gently</i> rubbing the feet with the pair
+which has been taken off. The fresh pair <i>must not be warmed</i>. It
+is well to wear woollen stockings when out, and cotton stockings
+when in-doors. The use of excessively hot water when the feet are
+cold, has produced mortification; but the frequent washing of the
+feet in tepid water and soap, restores the powers of the nerves in
+the parts, and renders them less likely to be affected by those
+alternations of temperature to which they are liable to be exposed.</p>
+
+<p>2. <i>Constitutional Means of Prevention.</i>—Persons in robust health are
+less liable to take infection, suffer less from injuries, and when wounded,
+are possessed of greater powers of nature for reparation, than partial
+or confirmed invalids. The cold of winter ought to stimulate us to
+exertion; and exercise is especially necessary to health in winter. Too
+warm clothing of the body enervates and debilitates; only sufficient
+clothing, therefore, should be worn. Rooms in winter are often made
+hotter than the air of summer; this, and bad ventilation, is another
+blow to constitutional strength. Enough, however, has been said on
+this subject to indicate the necessity of general attention to the health
+in persons who are excessively liable to chilblains.</p>
+
+<p>3. <i>Treatment.</i>—When the inflammation called chilblain has attacked
+any part, it should be considered whether it is a mere local affection,
+or whether it shows a constitutional state, which renders the hands
+or feet, or both, more liable to the attack than those parts ought to
+be. If hands and feet are both attacked in several spots at the same
+time, and this without any very evident cause, <i>constitutional</i> treatment
+is pointed out, in addition to the use of remedial agents <i>locally</i>; where,
+however, there is only a single spot on the hands or feet, and a cause
+(such as warming the feet at the fire) is remembered, only local
+treatment is necessary. The hands and feet enjoy different conditions,
+however, and require slightly different management. Our treatment,
+therefore, resolves itself into three parts:—</p>
+
+<p class="center"><span class="smcap">Constitutional.</span><br>
+<span class="smcap">Of the Hands.</span><br>
+<span class="smcap">Of the Feet.</span></p>
+
+<p><i>Constitutional Treatment.</i>—Aperient medicines may be used to relieve
+the overloaded blood-vessels, and lessen the pressure upon the coats
+of the capillaries, or hair-like blood-pipes of the parts affected. After
+this has been done, small doses of tartrate of antimony wine (which
+seems to constringe the enlarged vessels) may be taken with advantage.
+The writer has seen this treatment (without local means) act as a
+sort of charm, and relieve full crops of chilblains on hands and feet.
+<span class="pagenum" id="Page_109">[109]</span>A dram of the wine may be added to half a pint of water, in which a
+drachm of saltpetre has been dissolved. Dose: for an adult, one or
+two table-spoonfuls every four hours; for a child, one or two tea-spoonfuls
+three times a day. It should not be given in such doses
+as to produce vomiting. The head, neck, and chest, should be washed
+in <i>cold</i> water every morning, and brisk exercise taken at regular hours.
+Persons of a scrofulous habit should be particularly attentive to their
+general health in winter. The addition of salt to the washing water
+is recommended in their cases. It is not an uncommon practice for
+persons, after exposure to cold, to drink hot elder wine, or hot negus,
+or warm spirits and water; all such measures, having a tendency to
+produce rapid and violent reaction, are likely to render persons liable
+to chilblains.</p>
+
+<p><i>Treatment of the Hands.</i>—Wash in cold water every three hours,
+and lather well with Windsor soap. When the hands are nearly dried
+with the towel, pour a little Eau de Cologne, or milk of roses, into the
+palm of one hand, and rub it over the whole of both; lastly, polish
+with the towel till every part glows with warmth, and is so completely
+dry that the lint from the towel does not stick to the skin. The writer
+believes this simple plan to be <i>infallible</i>.</p>
+
+<p><i>Treatment of the Feet.</i>—All the plans for prevention are curative.
+Chilblain in the feet often assumes a more serious form than in the
+hands, and the application of <i>cold</i> water is inadmissible, especially
+in the case of females. The three degrees of chilblain in the feet
+are: 1st. The skin is red in patches, and slightly swelled, with more
+or less itching or tingling, with slight tenderness. 2d. Small blisters
+appear, surrounded by a livid skin. 3d. Ulceration and mortification
+take place. For the first two cases, which are most common, the
+frequent application of tepid water (using plenty of soap) gives relief.
+A leech is a useful remedy to unload the overcharged blood-vessels;
+or the part may be pricked with a needle, or punctured with a lancet;
+in such cases a soft bread-and-water poultice should be kept on during
+the night, applied warm, so as to encourage the flow of blood.</p>
+
+<h3>LEECHES.</h3>
+
+<p>Common as leeches are now, few persons have any notion of the
+distance from which they are brought for our use. Our own country
+furnishes at present few, if any, medicinal leeches. Formerly they
+were imported from France, but now, many are brought from Syria,
+and, as they are very delicate creatures, vast numbers of them are
+often lost in a rough passage across the sea.</p>
+
+<p>Leeches should be kept in a cool place, in a stone or glass jar,
+filled with river water, and tied over with coarse muslin to prevent
+their escape, though it allows them air. The water should be changed
+only when it begins to get foul, as too frequent disturbing destroys
+them. They are also sometimes found dead after storms.</p>
+
+<p>There is often a great deal of trouble in getting leeches to fix. The
+<span class="pagenum" id="Page_110">[110]</span>part on which they are to be applied should be carefully cleared of
+perspiration, and wiped with a cool moist cloth, so as to leave it damp.
+If they do not take readily, the part may be moistened with a little
+sugar and water, or milk. But if this does not answer, the skin may
+be gently scratched with a needle-point, till the blood comes, and then
+they will take. If it be wished to put the leeches as near as possible
+on one spot, the best plan is to put them all in the deep part of a
+small pill-box, or in a small wine-glass, which is to be turned down
+on the part. If you wish them to spread over a large surface, as
+upon one of the limbs, or the stomach, they must be put on singly
+and by hand, which is often very tedious and tiresome work. They
+should then be held tightly by the tail, wrapped in a piece of wet
+rag, so that they may be less inconvenienced by the heat of the hand;
+and if the leech do not soon fix, it is best to put it again into the water
+to cool itself, and after applying others, to try it again. It is always
+best to have more leeches than the number directed, in case some
+will not bite.</p>
+
+<p>When the proper number have been applied, they should be left
+quite alone, or they are apt to unfix, and, wandering about, are of no
+further use. When they have sucked their fill, they generally drop
+off, and should then be put in a plate with a <i>little</i> salt, which quickly
+makes them throw up the blood; and, as soon as they have emptied
+themselves, they should be put into plenty of fresh cold water, so that
+they may get free from the salt, for if left in it, or if <i>too much be put
+on them</i>, they contract violently, and die almost immediately.</p>
+
+<p>After the leeches have come off, the bleeding from the wounds is
+to be encouraged, by first quickly sponging off whatever clotted blood
+there may be, and then covering the part with a warm bread-and-water
+poultice, which must be changed every half hour, so long as it may
+be thought necessary to keep up the bleeding. This is much better
+than leaving the surface exposed, and mopping with a warm sponge,
+which is very fatiguing to the patient, besides exposing him to the
+danger of taking cold.</p>
+
+<p>One disadvantage in the use of leeches is the great uncertainty, as
+to whether too little or too much blood is obtained by them. Getting
+too little blood, however, is a matter of very trifling consequence, in
+comparison with getting too much, for instances have occurred in which
+leech-bites have continued bleeding for days in grown-up persons as
+well as children, bringing them into a very dangerous condition; nay,
+there is no want of well-authenticated cases of death caused by bleeding
+leech-bites, and that, too, in the course of twenty-four hours. The cause
+of this serious business is sometimes a peculiar constitution, in which
+the blood will not clot with sufficient firmness to stop the bleeding;
+or it may be some little artery has been wounded by the bite in such
+a way that it cannot be stopped by a clot of blood.</p>
+
+<p>If, then, a leech-bite continue bleeding for some hours, and the person,
+more especially if an infant, begins to be very faint, and the countenance
+and lips pallid and cold, like marble, no time must be lost in stopping
+the bleeding.</p>
+
+<p><span class="pagenum" id="Page_111">[111]</span></p>
+
+<p>This is done by pressure with the finger; but, if that fail, by applying
+caustic, or by running a moderate sized darning needle into the skin
+on one side of the bite, and bringing its point well out on the other
+side. The whole wound is thus lifted up, and a piece of silk or strong
+thread is then to be wound round and round the bite, under the two
+ends of the needle. This will raise it up like a small spot, and generally
+stops the bleeding very effectually. In four days cut the silk
+and draw out the needle carefully, and there the matter usually ends.
+But in the peculiar state of constitution which has been before noticed,
+sometimes even after the removal of the needle and thread, the bleeding
+will continue. Nothing then remains, but to touch the bottom of the
+wound with a bit of thin iron wire heated white hot, which never
+fails to stop the bleeding. Though this may seem a very horrible
+proceeding, it is not very painful if the iron be <i>white hot</i>, as it destroys
+sensation in an instant; but whether it give pain or not is a matter
+of no consequence, as it is the only <i>sure</i> mode of saving the patient.</p>
+
+<h3>BREAD-AND-WATER, OR EVAPORATING POULTICE.</h3>
+
+<p>Scald out a basin, for you can never make a good poultice unless
+you have perfectly boiling water; then, having put some into the basin,
+throw in coarsely-crumbled bread, and cover it with a plate. When
+the bread has soaked up as much of the water as it will imbibe,
+drain off the remaining water, and there will be left a light pulp.
+Spread it a third of an inch thick on folded linen, and apply it when of
+the temperature of a warm bath. It may be said that this poultice will
+be very inconvenient if there be no lard in it, for it will soon get dry;
+but this is the very thing you want, and it can easily be moistened by
+dropping warm water on it, whilst a greasy poultice will be moist, but
+not wet.</p>
+
+<p>A poultice thus made is, to the surgeon, what well-made stock is to
+the cook, a foundation to be seasoned or medicined with laudanum or
+poppy-water, with carrot or horse-radish juice, or with decoctions of
+herbs, with which the patient or the doctor may be inclined to medicate
+it, instead of loading an already irritable and very sensitive part with a
+heap of hard poppy-shells, or scraped carrots, or horse-radish, called
+poppy, carrot, and horse-radish poultices, but which increase rather than
+allay the sufferer’s pains.</p>
+
+<p>When vegetables are used to medicate poultices, they should be
+bruised, put into a pot, covered with water, and simmered for about
+half an hour. The liquid is then to be strained off, and mixed with
+bread-and-water or linseed to the consistence of a poultice.</p>
+
+<p><span class="pagenum" id="Page_112">[112]</span></p>
+
+<h3>BANDAGES.</h3>
+
+<p>Bandages are those surgical appliances, made of linen, calico, or
+flannel, either in long narrow strips called rollers, in belts, fillets, or
+triangular sections; they are used to keep dressings in a proper
+situation, to compress blood-vessels, and check dangerous bleeding, to
+rectify deformities, maintain fractures in their position, and to unite
+wounds and breaches in the continuity of parts. Bandages, of whatever
+material made, should be strong enough to bear extension, and support
+the part to which they are applied; and sufficiently supple and elastic
+to fold with ease, and yield to the expansion of the tissues below them.
+They should be without either seam or selvage, and have smooth
+unravelled edges. Bandages are either simple or compound. A <i>simple
+bandage</i> is a long narrow piece of linen, calico, or flannel of any length,
+from three to nine yards, and of a width varying from two to six inches.
+When such a strip is tightly and evenly rolled up, it is called a bandage
+or roller.</p>
+
+<p>When rolled from both ends, and the two heads meet in the centre,
+the bandage is called a <i>double-headed roller</i>.</p>
+
+<p><i>Compound bandages</i> are those where several pieces are sewn together
+in different forms or shapes, as in the more simple one of the letter T,
+or when the bandage is torn at the end into several strips, in which
+case it is called a many-tailed bandage.</p>
+
+<p>The <i>handkerchief bandage</i> is very useful to retain light dressings on
+the head, or to cover and keep in position bags of ice, or cold
+applications, where evaporation is not required. For this purpose, take
+a large silk handkerchief, throw it over the head and face, carry the
+back ends under the chin, and tie them securely; then neatly fold back
+the loose portion over the face, and making the fold grip the forehead,
+lead the ends to the nape of the neck, and there crossing, secure them
+in front of the throat.</p>
+
+<p>In applying a simple bandage to the leg or arm, the envelopment of
+the limb must commence with the foot or hand, and requires to be
+performed with neatness and regularity, for, if the pressure or tightness
+is greater in one part than another, the limb will become unevenly
+marked by swollen and contracted ridges, causing both pain and
+mischief. Having carefully made a beginning by passing the roller a
+few times round the foot or hand, making every revolution cover a third
+of the former, it is in the same order carried up the limb from hand to
+hand, providing for the increasing size of the part by making a fold of
+the bandage; turning it sharply back on itself, and laying it smoothly
+down, each succeeding fold being made in the same line; when the
+whole limb is enveloped, either pin or sew the end to the fold beneath,
+or split the end of the bandage, and tie in a knot.</p>
+
+<p>The <i>application of the double-headed roller</i> is for wounds or bleeding
+at the temple. After applying a compress, a piece of lint or linen
+should be doubled square as many times as is required, and of a size
+commensurate with the purpose for which it is employed. The
+operator takes a head of the roller in each hand, and opening the
+<span class="pagenum" id="Page_113">[113]</span>bandage a short length, commences on the opposite side to the wound,
+and bringing both ends round to the compress, gives them a twist, and
+carrying one over the top of the head and the other under the chin,
+makes them meet where they began, and giving another twist, carries
+them horizontally, one over the forehead and the other round the back
+of the head, meeting again over the pledget, where the same operation
+is to be repeated, and the ends either tied on the top of the head or
+pinned over the temple.</p>
+
+<p>The <i>roller bandage</i> for the eye, to keep the dressings firmly in position;
+after making a few oblique turns over the eye and cheek, so as
+effectually to cover the eye, the bandage is to be doubled back and
+pinned in its place behind the head, and then carried horizontally
+round the head, to keep the oblique folds in position, and then
+secured by a couple of pins over the forehead. Each circle should lie,
+by the width of a hem, farther back than the preceding one.</p>
+
+<p>For injuries to the chin, a bandage, consisting of a piece of calico
+about six inches broad and a yard long, is to be split down each end to
+within four inches of the centre. The unsplit part is then applied over
+the dressings on the chin, the outer margin overlapping the point of the
+jaw; the two outer tails are then carried to the crown of the head and
+tied, while the inner tails are led in like manner to the forehead, and
+there secured. A nightcap should be worn as a precaution to make the
+grip of the knots more secure.</p>
+
+<p>A <i>bandage round the chest for fractured ribs</i> is applied by means of a
+double-headed roller, which, commencing over the top of the breast-bone,
+is carried round to the back, and then led one over each shoulder,
+made to cross on the breast, passed under the armpits, cross each other
+at the back, and gradually tightening as they descend, cross again in
+front, till a sufficient depth is obtained, when one end is to be pinned
+over the other. But a much simpler and less elaborate bandage for
+fractured ribs is made out of a broad piece of jean or holland sewn
+tightly over in front by a strong needle and thin twine; cross straps,
+like braces, may be added, to keep the whole in place. When a
+bandage is thus adjusted, it will keep its position, without slackening,
+for weeks.</p>
+
+<p>The <i>bandage</i> T is generally used for wounds in the groin, or as a
+suspensory; the cross arms of the bandage on the top of the T are
+passed and secured round the middle, while the long end is conveyed
+between the legs, brought upwards, and fastened in the front to the
+other part.</p>
+
+<h3>BLISTER.</h3>
+
+<p>The term blister is applied to any substance that has the power to
+raise the outer skin into bladders or pustules. There are several varieties
+of blisters—animal, vegetable, and mineral, the principal being
+cantharides or Spanish flies, mustard, euphorbium, mezereon, savin,
+antimony, silver, vinegar, potassa, and ammonia.</p>
+
+<p>Blistering and counter-irritation is a mode of treatment by which it is
+sought to cure one disease by establishing another of the same type,
+<span class="pagenum" id="Page_114">[114]</span>but less severe than the first; bearing this in mind, the general utility
+of all external stimulants, especially that of blisters, will be better
+understood and more fully appreciated.</p>
+
+<p>Blisters are used in medicine as a means of depletion, either to carry
+off from the body a certain amount of blood in the form of serum, and
+thus act as a local bleeding, or in addition to this effect, to cause, by the
+inflammation they produce on the surface, a larger amount of blood to
+circulate through the adjacent cuticle, and thus relieve some deeper
+organ or part from the excess of blood that disease causes to be
+attracted to it. With this view only, and when no depletion is required,
+medical men are in the habit of using a milder form of blistering than
+that effected by raising the epidermis in bladders, and to this they give
+the name of rubifacients, or, in simple English, substances that “make
+red.”</p>
+
+<p>From the benefit they afford, the ease of application, and the safety
+of their employment, blisters have become of universal use, and may be
+considered as an established domestic remedy. Yet there are certain
+points in connection with them that require explaining, both for
+protection and guidance. When the blister has sufficiently risen,
+remove the plaster, and nipping the blister where it bags most, gently
+press out the water, taking great care not to break the skin as it
+collapses; immediately place over the whole a warm bread poultice,
+the bread confined within a fold of muslin, and allow it to remain
+for one or two hours; then carefully remove the poultice, and
+sprinkle the blistered part with a thick layer of violet powder, cover
+this with a piece of linen, and, by a bandage or handkerchief, keep the
+whole in its place; every four hours add more violet powder, especially
+over the moist part, taking care not to remove the cake or crust that
+forms till the cuticle is sufficiently healed to permit of its being taken
+away, when the place is to be lightly dusted with the powder from time
+to time, to avoid cracking the new cuticle. It is seldom if ever
+necessary to interpose gauze or tissue paper between the blister and the
+skin, and, except in very rare and singular cases, should never be done,
+nor is there any time that can be fixed as the duration a blister should
+remain on; this must depend on the rising, which will take from eight
+to sixteen hours to effect; though in infancy and childhood, from the
+extreme delicacy of the cuticle, the time required is infinitely shorter.
+But this is a point that every nurse provides for by frequent inspection.
+When a blister is not at hand, steep a pewter plate or piece of flat
+metal in boiling water, and place it at once on the skin, pressing it
+down for a moment, and then allowing it to rise, and as it cools remove
+it; or in cases of still greater emergency, a blister may be obtained by
+wetting a part of the cuticle and rubbing on it for a few minutes, lunar
+caustic; or cut a circular hole out of a piece of adhesive plaster, which
+having adhered to the skin, tie some lint to the end of a stick, dip the
+padded end in nitric acid or aqua-fortis, and brush lightly and rapidly
+the skin exposed within the hole in the plaster, when a vesicle will be
+immediately produced. In this country it is seldom that any blister is
+used but that of cantharides or Spanish flies, except in extreme cases,
+that of mustard, as given above. The blister plaster as sold in the
+<span class="pagenum" id="Page_115">[115]</span>shops is a species of tough ointment, and is made of wax, suet, rosin,
+and lard, all melted over a slow fire, and while cooling the powdered
+flies stirred in, till the whole, when cold, becomes a smooth, firm, and
+tenacious mass. The mode of making a blister is to cut out a shape
+from a piece of adhesive plaster, either round, oval, oblong, or
+according to the part on which it has to be applied, and taking a piece
+of the blister plaster, and softening in the fingers with the right thumb
+wetted in water, extend it over the shape, leaving a margin of half an
+inch all round; the plaster is to be spread about the thickness of a
+shilling, and all over of an equal smoothness. This is then to be warmed
+for a moment before the fire, and applied evenly over the part, the edges
+of the plaster being nicked, where necessary, to make it lie flat. For the
+ears, the shape of the blister resembles the figure 6, the O part coming
+under the lobe of the ear, and the tail sweeping behind it; each ear,
+however, requires a different position of the figure, that of the left
+needing the 6 as it naturally stands; the right must have it reversed,
+as thus, 9.</p>
+
+<h3>CARBUNCLE</h3>
+
+<p>Is a hard circumscribed tumour of an inflammatory character, commencing
+in the cellular tissue and extending to the skin, and named
+from the intense burning pain that attends its progress. A carbuncle
+in general appearance resembles a boil, but differs from it in not having
+a core, and terminating in a gangrenous slough, instead of, as in the
+other, by suppuration.</p>
+
+<p>In whatever part of the body a carbuncle is formed, it is first indicated
+by great redness and violent pain, excessive itching, and a
+burning heat.</p>
+
+<p>Carbuncles are more frequent in advanced life than in the young;
+and are generally indications of a low, putrescent or typhoid state of
+the system; and not unfrequently the result of it. The extent of a
+carbuncle is as various as the part of the body in which it appears; it
+varies, from the size of a walnut to the dimensions of a plate; the
+parts of the body most subject to its attack are the neck, shoulder, armpit
+and hip.</p>
+
+<p><i>Treatment.</i>—The local remedies, from first to last, are warm emollient
+poultices; which are to be applied directly the tumour shows
+itself, and continued every three or four hours, till the healing process
+is fairly established. As soon as the swelling becomes conical, the top
+is to be freely opened. The best poultice to use is either bread-and-water
+or linseed meal. To meet the constitutional disturbance, a mild
+alterative pill of equal parts of extract of colocynth and henbane, should
+be given every second day, and when the febrile action is considerable,
+two table-spoonfuls of the following mixture every four or six hours.</p>
+
+<table class="recipe">
+  <tr>
+    <td>Camphor Water</td>
+    <td class="tdr">6</td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Nitrate of Potass</td>
+    <td class="tdr">15</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Tartar Emetic</td>
+    <td class="tdr">3</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Syrup of Saffron</td>
+    <td class="tdr">2</td>
+    <td>drachms.</td>
+  </tr>
+</table>
+
+<p><span class="pagenum" id="Page_116">[116]</span></p>
+
+<p>In addition, when there is much pain and want of sleep, add
+one drachm of laudanum to the mixture, or give the patient 25 drops
+at bed-time, while needed. When the abscess has been opened, it
+will be necessary to administer tonics, with a liberal diet and wine.
+For this purpose the following mixture is to be taken in doses of two
+table-spoonfuls three times a day.</p>
+
+<table class="recipe">
+  <tr>
+    <td>Quassia</td>
+    <td class="tdr">½</td>
+    <td>drachm.</td>
+  </tr>
+  <tr>
+    <td>Cardamom Seeds</td>
+    <td class="tdr"><span class="frac">2</span></td>
+    <td>drachms—bruised.</td>
+  </tr>
+  <tr>
+    <td>Boiling Water</td>
+    <td class="tdr"><span class="frac">1</span></td>
+    <td>pint.</td>
+  </tr>
+</table>
+
+<p class="noindent">Infuse for six hours, strain, and add diluted nitric acid, 1 drachm.</p>
+
+<p>If the debility is excessive it will be advisable to give stimulants,
+in which case the following mixture is to be employed.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Camphor Water</td>
+    <td class="tdr"><span class="frac">3</span></td>
+    <td>ounces.</td>
+  </tr>
+  <tr>
+    <td>Compound Tincture of Bark, ditto Cinnamon, of each</td>
+    <td class="tdr">½</td>
+    <td>ounce.</td>
+  </tr>
+  <tr>
+    <td>Spirits of Sal Volatile, ditto Sulphuric Ether, of each</td>
+    <td class="tdr"><span class="frac">1</span></td>
+    <td>drachm.</td>
+  </tr>
+</table>
+
+<p class="noindent">Give a table-spoonful every hour, increasing the interval, as the
+strength of the patient rallies; at the same time continue the wine,
+and if required, brandy.</p>
+
+<h3>EXCORIATION.</h3>
+
+<p>This term implies any abrasion, peeling off, or separation of the
+cuticle, by which the sensitive and true skin is left unprotected. Many
+persons are subject to excoriation or chafing, from the slightest muscular
+exertion, more particularly in such parts as are exposed to friction.
+In general, excoriation is the result of inattention to the surface of the
+body, and is frequently excited by perspiration and dust or fine particles
+of sand adhering to the cuticle, and being rubbed by the play
+of the muscles into the lines and creases of the body. The perspiration
+secreted by fatiguing exertion will, from its acridity, if left on
+the body, very frequently act as an irritant on the cuticle and
+destroy its texture. Cleanliness, therefore, whether with adult or
+infant, is the best preventive against this painful affection.</p>
+
+<p>The treatment of excoriation, when occurring in those parts of the
+body usually covered, should consist in first washing the place with
+warm water, and when well dried by a soft towel, to be freely dusted
+with violet powder, repeating the application every two hours: for all
+that is necessary is to remove the exciting cause, and keep the part
+cool and covered. When the abrasion is deep seated, a piece of lint
+wetted with the liquor plumbi (extract of lead), is to be laid on for
+an hour, and on its removal the abrasion dusted with violet powder
+or common flour; no other lotion will be needed, and ointments or
+grease should never be employed.</p>
+
+<p><span class="pagenum" id="Page_117">[117]</span></p>
+
+<h3>GOITRE.</h3>
+
+<p>Bronchocele, or the Derbyshire Neck, as this disease is variously
+called, is a chronic enlargement of the thyroid gland, a small glandular
+body lying in front of the organ of voice in the throat, and which in
+a natural state presents no external features, but when diseased, is
+capable of an almost incredible enlargement. Goitre is distinguished
+by a diffused, soft, elastic swelling, extending either quite across the
+neck, presenting larger prominence on either side than in the centre,
+or the enlargement may be all on one side, according as the whole
+gland, or only one of its lobes is affected. The swelling is entirely
+devoid of pain, and completely detached from the skin, which preserves
+its natural colour and appearance. Goitres usually make their
+appearance about the seventh or eighth year, and at first grow very
+slowly, but after a time develope more rapidly, extending in all directions,
+and frequently hanging over the chest. The disease is seldom
+dangerous, unless, from the size it attains when by pressing on the large
+blood-vessels of the neck, and retarding the return of blood from the
+head, or by compressing the windpipe, it produces dangerous symptoms.
+Women are more subject to this disease than men, though in many
+countries where it is always endemic, both sexes and all ages are found
+affected with it.</p>
+
+<p><i>Treatment.</i>—Of all the remedies that have at various times been
+employed with the hope of curing this unsightly deformity, one only
+has ever produced any permanent benefit, namely, <i>Iodine</i>, in one or
+other of its forms. All operations are inadmissible and dangerous;
+and the cure is to be effected solely by a combination of external and
+internal remedies. In the first place, where possible, the patient should
+be removed from the neighbourhood where the disease was produced,
+the tumour is then to be gently excited by the application of three or
+four leeches, and the following ointment rubbed well into all parts
+of the swelling every night, intermitting for a day or two, whenever
+the skin becomes tender from the rubbing.</p>
+
+<p>Take of</p>
+
+<table class="recipe">
+  <tr>
+    <td>Powdered Camphor</td>
+    <td class="tdr">15</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Calomel</td>
+    <td class="tdr">1</td>
+    <td>scruple.</td>
+  </tr>
+  <tr>
+    <td>Iodine</td>
+    <td class="tdr">30</td>
+    <td>grains.</td>
+  </tr>
+  <tr>
+    <td>Spermaceti Ointment</td>
+    <td class="tdr">1</td>
+    <td>ounce.</td>
+  </tr>
+</table>
+
+<p class="noindent">Mix thoroughly, and make an ointment. At the same time a table-spoonful
+of the following mixture is to be taken three times every day.
+Take of the hydriodate of potassa one drachm, mint water, six ounces,
+mix.</p>
+
+<p>This system should be persevered in for several weeks, the patient,
+however, carefully taking the measurement of the throat and tumour
+before commencing either course of treatment; and having accurately
+recorded the number of inches in circumference, test the diminution
+every week, by re-measuring the tumour till its absorption and the
+restoration of the throat to its natural figure.</p>
+
+<p><span class="pagenum" id="Page_118">[118]</span></p>
+
+<h3>HARE-LIP.</h3>
+
+<p>This disease, so called from a fancied resemblance to the appearance
+of that animal, is one of those distressing malformations that are born
+with a child. Hare-lip is more frequently found in the upper than in
+the under lip, and fortunately it is so, for, in the latter case, the child is
+unable to articulate or retain the saliva in the mouth, creating a source
+of ceaseless discomfort and pain. The disease consists of a fissure or
+longitudinal division of one or both lips, having a space between, wider
+at the bottom and narrowing to an apex at the gum, resembling the
+outline of the letter V reversed, Ʌ. This condition is called the simple
+hare-lip, but sometimes the fissure is double, having a pendant piece of
+the lip in the centre of both fissures. The compound hare-lip is that
+condition of deformity where the cleft extends along the bones of the
+palate, over the whole arch of the mouth, while in some cases the bones
+of the palate are entirely wanting—a most distressing malady, as the
+child can never articulate, and only with great difficulty eat or drink, as
+all sustenance passes into the nostrils. Independent of the deformity
+attending this malformation, the infant so afflicted is prevented from
+sucking, and must be reared by hand.</p>
+
+<p>The <i>treatment</i> of this misfortune is very simple and most satisfactory,
+and no mother out of apprehension of her child’s suffering should
+neglect to have the deformity cured; which, when in the simple form of
+the cleft lip, can be effectually done. The operation consists in making
+the two edges of the fissure even, bringing them together by means of
+two short silver needles, and keeping them in that position by silk
+thread passed over their ends like the figure 8, till the process of union
+has taken place, requiring about eight or ten days, when the needles are
+withdrawn, and in a week longer the permanent cure will be effected.
+The best period for performing the operation is between the age of six
+and twelve months, before the child can entertain any alarm at what is
+to be done, or by cries and restlessness materially interfere with the
+success of the operation.</p>
+
+<h3>INFLAMMATION.</h3>
+
+<p>By this term is generally understood that condition of a part in which
+it becomes painful, hotter, redder, and more turgid than in a state of
+health. The more considerable these symptoms become; or when they
+take place in very sensitive parts, they induce that condition of the
+system known as fever, and which, when the primary symptoms occur in
+certain tissues, becomes inflammatory fever. The seat of inflammation
+lies in the capillaries, those minute vessels or tubes that in health
+perform the office of secretion and nutrition, but diseased, become
+distended with red blood, consequently swell and cause the enlargement,
+the first symptom of inflammation; at the same time the increasing
+<span class="pagenum" id="Page_119">[119]</span>quantity of blood accumulating in the part, causes the redness and
+accession of heat; while the rigidity, tightness, and weight induced by
+the collected blood pressing on the sentient nervous filaments below,
+produce the dull, the sharp, or hot throbbing pain experienced according
+to the situation of the swelling, and constitute the last and most
+distressing symptom of local inflammation.</p>
+
+<p>All inflammations are either local or general; when local, and
+attacking an organ, the disease is named after the part affected, as
+hepatitis—inflammation of the liver; phrenitis, of the brain; gastritis, of
+the stomach, and so with respect to other organs; but when it is general,
+as already said, it is called inflammatory fever. As there are degrees
+in the rapidity or slowness with which inflammation takes place, and
+also in the time the disease continues, inflammation has been divided
+into the <i>acute</i>, the <i>sub-acute</i>, and the <i>chronic</i>, each form demanding a
+separate and peculiar practice. Nature, that in all forms of disease
+attempts to effect a cure, has in the case of local inflammation provided
+several means, the chief of which are—</p>
+
+<p>1st. Resolution, which is a gradual absorption of the accumulated
+blood.</p>
+
+<p>2d. By hæmorrhage, or the bursting of the distended part, and the
+escape of the blood.</p>
+
+<p>3d. By suppuration, or the conversion of the effused blood into pus,
+or matter, which, gradually pressing on the skin, causes absorption of
+its texture till an aperture is formed and the contents of the abscess
+escape; and</p>
+
+<p>4th. By gangrene, or mortification, which, when a part has been
+killed by excessive inflammation, forms a line of demarcation, and
+separates the dead from the living part. The symptoms, general and
+local, of inflammation, are materially altered by the structure of the part
+in which the disease takes place; thus, the heat is much less, the pain
+infinitely more acute, and the pulse hard and sharp, when the
+inflammation attacks the <i>serous</i> membrane, or that tissue which lines the
+chest; while in the <i>mucous</i> membrane, or that which lines the mouth
+and stomach, there is less pain, more heat, and a full, round pulse.</p>
+
+<p>The treatment of inflammation is both general and local. By the
+first is understood, bleeding from the arm, tartar emetic, opium, and
+saline purgatives; the latter, leeches, cupping, blisters, baths, and
+fomentations.</p>
+
+<h3>CHOKING.</h3>
+
+<p>When a mass of food, such as a piece of meat, potato, or other
+substance, lodges in the fauces, or the base of the tongue, if in sight,
+but too far for the fingers to reach, it should be immediately grasped
+with a pair of pincers, or, what is better, a pair of curling tongs, and
+dragged out. If neither are at hand, and as time is precious, press
+down the tongue with the fingers, and tickle all the surrounding parts
+<span class="pagenum" id="Page_120">[120]</span>with a feather, so as to induce heaving or vomiting, Nature by that
+action often getting rid of its obstruction. If, however, none of these
+means present a chance of relief, use the point of the curling tongs as
+a probe, and push the obstruction into the gullet. However quickly
+these operations may have been carried on, the sufferer may have died
+before the obstacle has been displaced, or become so apparently lifeless
+as seemingly to render all further steps useless; this, however, is not
+the case, cold water must be dashed on the face and chest, ammonia
+applied to the nostrils, and the lungs inflated with air. When the
+lodgement has been lower down and taken place in the gullet proper—a
+fact that can be ascertained by an examination of the mouth, and also
+by the mute indication of the sufferer’s fingers—the impediment to its
+descent to the stomach proceeds from some spasmodic action into which
+some of the muscular fibres are thrown, causing them to grip the body
+in its descent and retain it in that position, while its bulk pressing
+forward on the windpipe, causes the danger to life that results from the
+accident. Two or three sudden or sharp slaps between the shoulders,
+or water dashed abruptly in the face, will often, by producing a sudden
+gasp, release the spasm and cause the descent of the object; if not, a
+probe, flexible tube, or a quill, must be employed, and the substance
+pushed past the constriction; when, however, the bulk is too large to
+be moved by such simple means, and while a messenger is sent for a
+surgeon to bring the proper instrument, endeavours should be made to
+keep up a partial supply of air in the lungs, by means of the bellows.</p>
+
+<h3>POISONS.</h3>
+
+<p>Those substances which, when taken into the body, or applied
+externally, always produce such an effect or disturbance in
+the animal economy, as to induce disease, or a chain of symptoms
+that if uncorrected would eventuate in serious mischief to the health
+of the body, or even induce death. Or, to simplify the explanation:
+a poison is any agent capable of producing a morbid, noxious, or
+dangerous effect upon anything endowed with life. All poisons are
+<i>common</i> or <i>relative</i>: by the first, is understood those substances which
+produce morbid or dangerous symptoms on all conditions of animal
+life, on man as well as on the brute, on the fish as well as the fowl. By
+<i>relative</i> poisons is understood those agents which are only poisonous
+to man, or some particular species of animals; thus aloes, which is
+a useful medicine to man, is poisonous to dogs and wolves; and
+others which are deadly to the horse, form a nutritious food to the
+ox. As an instance of the <i>common</i> poisonous agent, affecting all
+animals in the same manner, may be advanced arsenic and corrosive
+sublimate. Agents or substances are poisonous only in regard to
+their dose, the part of the body they are applied to, and the subject
+on which they are applied.</p>
+
+<p>To illustrate these facts, it is sufficient to say that both arsenic
+<span class="pagenum" id="Page_121">[121]</span>and corrosive sublimate are valuable medicines in certain modified
+doses, while in excess, they are deadly; secondly, a poison to the
+stomach may be innocuous to the lungs, or what would be fatal to
+the integrity of the system, applied to one part of the body, is harmless
+when administered to another; thus the carbonic acid gas which
+we imbibe with exhilarating satisfaction with our malt-liquor, soda-water,
+and champagne, is a deadly poison if instead of going down the
+gullet, it should descend the windpipe, and enter the lungs. There
+are only <i>four</i> ways by which a poison can enter the system, and prove
+injurious or fatal to life; of these the most common is by the mouth
+into the stomach, by the air passages into the lungs, by absorption
+through the skin, either in its natural state, or from an abrasion or
+scratch; and lastly by the bowels, from an enema. But whichever
+way they enter the system, they only re-act upon it in <i>two</i> forms of
+action; that is, that they are either absorbed into the blood, and
+conveyed by the circulation to the part or parts affected, or they
+produce an immediate influence on the nerves of the part with which
+the poison first comes in contact; and by a sympathetic action affect
+the whole nervous system. Poisons may belong to either of the
+three kingdoms, the <i>animal</i>, <i>mineral</i>, or the <i>vegetable</i>, but as the
+symptoms produced are sometimes nearly the same, from whichever
+class or kingdom they may be derived, it has become the custom to
+arrange the several poisons according to the most characteristic effect
+they produce on the animal economy, and to divide them into the
+<span class="smcap">Irritant Poisons</span>, the <span class="smcap">Narcotic Poisons</span>, and the <span class="smcap">Narcotic-Acrid
+Poisons</span>, thus embracing all deleterious substances under one or other
+of the above classes.</p>
+
+<h4><span class="smcap">Irritant Poisons</span></h4>
+
+<p>Are those that excite inflammation in some part, or the whole of the
+alimentary canal.</p>
+
+<ul>
+  <li>Nitric Acid</li>
+  <li>Muriatic Acid</li>
+  <li>Sulphuric Acid</li>
+  <li>Phosphorus</li>
+  <li>Sulphur</li>
+  <li>Chlorine</li>
+  <li>Iodine</li>
+  <li>Hydriodate of Potass</li>
+  <li>Bromine</li>
+  <li>Oxalic Acid</li>
+  <li>The fixed Alkalis</li>
+  <li>Nitre</li>
+  <li>Alkaline and Earthy Chlorides</li>
+  <li>Lime</li>
+  <li>Ammonia and its Salts</li>
+  <li>Alkaline Sulphurets</li>
+  <li>Baryta</li>
+  <li>Euphorbia</li>
+  <li>Castor Oil seeds</li>
+  <li>Croton</li>
+  <li>Bryony</li>
+  <li>Colocynth</li>
+  <li>Elaterium</li>
+  <li>Ranunculus</li>
+  <li>Anemone</li>
+  <li>Clematis</li>
+  <li>Mezereon</li>
+  <li>Cuckoo-Pint</li>
+  <li>Gamboge</li>
+  <li>Savin</li>
+  <li>Cattha</li>
+  <li>Poisonous Fish</li>
+  <li><span class="pagenum" id="Page_122">[122]</span>Compounds of Arsenic</li>
+  <li>Compounds of Mercury</li>
+  <li>Ditto of Antimony</li>
+  <li>Ditto of Tin, Zinc, Silver, Bismuth, and Chrome</li>
+  <li>Compounds of Lead</li>
+  <li>Ditto of Copper</li>
+  <li>Venomous Serpents and Insects</li>
+  <li>Daffodil</li>
+  <li>Jalap</li>
+  <li>Cantharides</li>
+  <li>Decayed Animal Matter</li>
+  <li>Mechanical Irritants.</li>
+</ul>
+
+<h4><span class="smcap">Narcotic Poisons</span></h4>
+
+<p>Are those poisons that produce an immediate and continued disorder
+of the nervous system.</p>
+
+<ul>
+  <li>Opium</li>
+  <li>Lactuca</li>
+  <li>Solanum</li>
+  <li>Nitric Oxide Gas</li>
+  <li>Chlorine Gas</li>
+  <li>Ammoniacal Gas</li>
+  <li>Sulphuretted Hydrogen</li>
+  <li>Carbonic Acid</li>
+  <li>Cyanogen</li>
+  <li>Hyoscyamus</li>
+  <li>Hydrocyanic Acid, and all vegetables producing it, as bitter almonds, cherry laurel, peach, and mountain ash, carbonic oxide, and oxygen.</li>
+</ul>
+
+<h4><span class="smcap">Narcotic-Acrid Poisons.</span></h4>
+
+<p>The poisons of this class produce a double action, that of a local
+irritation, and a secondary, or after effect on the nervous system.</p>
+
+<ul>
+  <li>Nightshade</li>
+  <li>Hemlock</li>
+  <li>Tobacco</li>
+  <li>Water Hemlock</li>
+  <li>Monkshood</li>
+  <li>Squills</li>
+  <li>Ipecacuanha</li>
+  <li>Meadow Saffron</li>
+  <li>Foxglove</li>
+  <li>Nux Vomica</li>
+  <li>Camphor</li>
+  <li>Cocculus Indicus</li>
+  <li>Upas</li>
+  <li>Secale Cornutum</li>
+  <li>Darnel Grass</li>
+  <li>Alcohol</li>
+  <li>Ether</li>
+  <li>Thom-Apple</li>
+  <li>Fool’s-Parsley</li>
+  <li>Hellebore, Black</li>
+  <li>Hellebore, White</li>
+  <li>Strychnia</li>
+  <li>False Angustura</li>
+  <li>Poisonous Fungi</li>
+  <li>Mouldy Bread</li>
+  <li>Seeds of the Laburnum, and some empyreumatic oils.</li>
+</ul>
+
+<p>Though chemistry has of late years made great progress in the
+science of analysis, vegetable poisons are so soon eliminated from
+the body, as to leave hardly any trace for the chemist’s tests to re-act
+upon, and the mineral poisons may be regarded as almost the only
+class on which science can operate with invariable certainty. The
+first duty of any one called to act in a case of poison, is to administer
+an antidote, of which there are supposed to be two; one, which given
+immediately, will chemically destroy the virulence of the poison—as
+in the case of a person who has swallowed a powerful acid, the
+<span class="pagenum" id="Page_123">[123]</span>exhibition of chalk will destroy the potency of the acid, by forming
+a new and harmless compound—and antidotes or drugs in many
+instances of a problematical effect, which are supposed to have the
+power of neutralizing the effect produced on the system, by the agency
+of the poison, and restoring the disorganised body to a pure and pristine
+health. Of this class of drugs once implicitly believed in, science
+has found few if any to bear the test of a rigid experience. To leave
+theory, and come at once to the practical, the first care of any one,
+when an individual has voluntarily, or by accident taken a poison, or
+any known or suspected deleterious substance, is to procure its instant
+evacuation from the system by <i>vomiting</i>. In many cases, either the
+drug itself, or the over-dose of it, excites this remedial step, and if so,
+the attendant should encourage the action of the stomach by all the
+means immediately procurable; or if the vomiting has not set in, to
+excite it at once, either by warm water in frequent draughts, or should
+that not be present, by a draught of mustard and water, or a few
+spoonfuls of common salt dissolved in water; or should neither of
+these be in readiness, and while the water is heating, and medical aid
+or other means is being sought, give copious draughts of cold water,
+and by the feathery part of a quill, tickle the fauces, or with the handle
+of a spoon press down the root of the tongue; when the contents of
+the stomach must be ejected. This process may be repeated; and
+even without further means, the poison may in this way be ejected
+from the stomach. In cases where vegetable, or what are called
+narcotic, poisons have been taken, it is sometimes extremely difficult
+if not impossible, to produce vomiting, though attempted with proper
+emetics; in all such, in fact in all vegetable poisons, the stomach
+pump becomes imperative, and the most valuable of agents, as it not
+only fills the stomach with water, but immediately after relieves it
+of that, and whatever poisonous matters it may hold in suspension
+or solution. This process of filling the stomach with tepid water,
+and again expelling it, must be continued till all apprehension that
+more poison remains, is removed from the mind of the operator. In
+cases of poisoning by narcotic and vegetable substances, to empty
+the stomach is the first, last, and most important duty, and till the
+chief agent, the stomach pump, can be procured, some of the means
+already advised should be adopted, but where more perfect remedies
+are at hand they should be employed; of such the best emetics for
+a vegetable poison are the minerals, especially the white vitriol or
+sulphate of zinc, twenty or thirty grains of which, dissolved in half a
+tumbler of warm water, will be found to act almost instantly. To
+rouse the energies after the ejection of the poison, electricity should,
+when possible, be applied; stimulants such as ammonia, hot coffee,
+or camphor administered; and when necessary, aspersions of cold
+water, and the patient constantly kept moving. In other cases blisters
+or hot mustard plasters must be applied to the spine, thighs, feet, or
+stomach; according to the nature and potency of the poison. In
+irritant or corrosive poisons, concurrent with the vomiting, which,
+when not induced by the poison itself, should be at once excited,
+<span class="pagenum" id="Page_124">[124]</span>agents to neutralize the virulence of the poison must be administered,
+and again repeated after each vomiting, to be in turn ejected, again
+taken, and again discharged. In all poisonings of this class, proceeding
+from the mineral acids or corrosive compounds, when proper emetics
+are at hand the vegetable, such as the ipecacuanha, is the most
+efficacious, twenty or twenty-five grains of which, dissolved in warm
+water will be found an effective dose; while as a corrective to the
+corroding nature of the poison, draughts of tepid water, in which
+shavings of brown soap have been scraped, must be drunk frequently,
+or half tumblers of water, in which half a tea-spoonful of soda, either
+the common or carbonate, or the same quantity of ordinary potass;
+frequent draughts of milk or mucilage, treacle, honey and water; or
+should none of these articles be at hand, spoonfuls of chalk and water,
+and in still more extreme cases, when no other aid is at hand to relieve
+the burning agony induced by the poison, the plaster from the wall
+or ceiling should be broken down, mixed in water, and given to the
+patient to neutralize the activity of the poison. Such are the general
+means adopted to eject the poison from the system; special poisons,
+however, require particular and special notice.</p>
+
+<p><span class="smcap">Arsenic</span>, in addition to the vomiting, should be treated with the
+white of eggs mixed in water, and administered every ten minutes;
+or honey, treacle, sugar and water, or milk.</p>
+
+<p><span class="smcap">Oxalic Acid.</span>—New milk must be given in frequent draughts
+after each fit of vomiting, or chalk and water.</p>
+
+<p><span class="smcap">Corrosive Sublimate and Verdigris</span> are treated nearly in the
+same manner as arsenic; the chief antidotes being white of eggs,
+milk, and sugar and water; though for verdigris, iron filings dissolved
+in vinegar, and mixed with mucilage, are generally preferred for this
+rarely employed poison.</p>
+
+<p><span class="smcap">Nitrate of Silver, Or Lunar Caustic.</span>—The best antidote,
+concurrent with the emetic, is common table-salt, dissolved in water,
+and taken frequently. A tea-spoonful of salt in a wine-glass of water is
+to be given every half hour.</p>
+
+<p><span class="smcap">Sulphuric, Muriatic, or Nitric Acid</span>, or what is called the
+<span class="smcap">Mineral Acids</span>, require, like oxalic acid, milk, but especially, magnesia,
+chalk, and soap or mucilage, but primarily magnesia.</p>
+
+<p><span class="smcap">Hydrocyanic Acid, or Prussic Acid.</span>—Where this drug is not
+immediately fatal, and has only been taken in moderate quantity, the only
+antidotes are powerful stimulants of brandy, ammonia, and ether; and
+as emetics are valueless in this poison, sudden effusions of cold water
+must be adopted with stimulants to the stomach.</p>
+
+<p>In all cases of poisoning by vegetable matter, whether acrid or
+narcotic, the first duty is to encourage the sickness, if set in, by warm
+water, and where the power of the stomach has been paralysed by an
+excessive dose, instantly to promote vomiting by a full dose of sulphate
+of zinc or white vitriol, in a dose varying from 20 to 30 grains, or else
+10 or 15 grains of sulphate of copper or blue stone; but neither
+antimony nor ipecacuanha. When the stomach has been well evacuated,
+strong infusions of coffee, or draughts of vinegar and water are to be
+<span class="pagenum" id="Page_125">[125]</span>given occasionally. In all cases of corrosive or acrid poisons, when the
+lower bowels are affected, it becomes necessary to employ enemas of a
+soothing and corrective nature. All that the non-professional person
+can do in any case of poisoning, till the arrival of medical advice, is to
+empty the stomach of the hurtful matter by the quickest and readiest
+aids; and when emetics are not at hand, such natural and domestic
+means are to be resorted to as can be the easiest obtained; warm water,
+mustard, salt, tickling the gullet with a feather, or pressing down the
+tongue with a spoon, as already advised. It should be borne in mind,
+that for mineral poisons <i>vegetable</i> emetics are to be used, and for
+vegetable poisons <i>mineral</i> emetics: that in cases of poisoning from the
+mineral acids, it is useless to give emetics, and dangerous to administer
+water alone; in such cases, such articles are to be given as will
+counteract the corrosive virulence of the acid, and convert it into an
+inert compound, such as magnesia, soda, chalk, soap, or in extremity of
+means, the plaster from the walls: that where prussic acid has been
+taken, emetics are equally valueless; the prostrated powers are to be
+raised by powerful stimulants, and the means already indicated. For
+the poisons that are applied externally, and prove hurtful by absorption,
+such as the bite or sting of venomous reptiles, the first duty of an
+assistant is to tie a garter, tape, or some ligature tightly round the limb,
+a few inches above the wound, next to wash it immediately with warm
+water, and then, if there are no cracks in the lips or gums, fearlessly to
+apply the mouth to the bitten part, and slowly and steadily suck it;
+washing the mouth with cold water every time there is a rest, and the
+contents are spit out. When cupping glasses are at hand, they should
+be applied instead of the mouth; in either case, the part, after being
+sucked or cupped, is to be well rubbed over with lunar caustic, a warm
+poultice laid upon the place, the limb kept at rest, and, a few hours after
+the bandage or ligature removed. For the poisonous sting of gnats,
+bees, wasps, and other insects, a piece of lint, wetted in the pure extract
+of lead, is all that is necessary to cure one or the other. For the
+sickness, lassitude, and fainting, that often follow the sting of reptiles, it
+is requisite to administer ether, brandy, and ammonia, and sometimes
+opium.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_126">[126]</span></p>
+
+<h2 class="nobreak" id="MEDICAL_AND_HOUSEHOLD_RECEIPTS">MEDICAL
+AND HOUSEHOLD RECEIPTS.</h2>
+
+</div>
+
+<p>Those receipts with initials and recommendations attached to them have
+been tried, and are recommended by intelligent Correspondents. It must
+not be supposed, however, that where such a signature or recommendation
+is absent, the receipt cannot be relied upon. They are all of the first
+class.</p>
+
+<p>The following recipes for various aperient medicines have been drawn
+up at our request, by a Medical Gentleman, in consequence of the
+expression of a want felt by heads of families of simple and safe laxatives,
+without the cost of an application to an apothecary, or the risk attendant
+upon taking quack medicines:—</p>
+
+<p><span class="smcap">Spring Aperients.</span>—For children, nothing is better than:—1. Brimstone
+and treacle; to each tea-cupful of this, when mixed, add a tea-spoonful
+of cream of tartar. As this sometimes produces sickness, the
+following may be used:—2. Take of tartrate of soda one drachm and a
+half, powdered jalap and powdered rhubarb each fifteen grains, ginger two
+grains. Mix. Dose for a child above five years, one <i>small</i> tea-spoonful;
+above ten years, a <i>large</i> tea-spoonful; above fifteen, half the whole,
+or two tea-spoonfuls; and for a person above twenty, three tea-spoonfuls,
+or the whole, as may be required by the habit of the person.
+This medicine may be dissolved in warm water, common or mint tea.
+This powder can be kept for use in a wide-mouthed bottle, and be in
+readiness for any emergency. The druggist may be directed to treble
+or quadruple the quantities as convenient.</p>
+
+<p><span class="smcap">Tonic Aperient.</span>—3. Take of Epsom salts one ounce, diluted sulphuric
+acid one drachm, infusion of quassia chips half an <i>imperial</i> pint,
+compound tincture of rhubarb two drachms. Half a wine-glassful for
+a dose twice a day.</p>
+
+<p><span class="smcap">Aperient Pills.</span>—To some adults all liquid medicines produce such
+nausea that pills are the only form in which laxative medicines can
+be exhibited; the following is a useful formula:—4. Take of compound
+rhubarb pill a drachm and one scruple, of powdered ipecacuanha six
+grains, and of extract of hyoscyamus one scruple. Mix and beat into
+a mass, and divide into twenty-four pills. Take one, or two, or if of
+a very costive habit, <i>three</i> at bed-time.—5. For persons requiring a
+more powerful purge, the same formula, with ten grains of compound
+extract of colocynth, will form a good purgative pill. The mass
+<span class="pagenum" id="Page_127">[127]</span>receiving this addition, must be divided into thirty, instead of
+twenty-four pills.</p>
+
+<p><span class="smcap">Black Draught.</span>—6. The common aperient medicine known as
+black draught is made in the following manner:—Take of senna leaves
+six drachms, bruised ginger half a drachm, sliced liquorice root four
+drachms, boiling water half an imperial pint. Keep this standing on
+the hob, or near the fire, for three hours, then strain, and after allowing
+it to grow cool, add of sal volatile one drachm and a half, of tincture
+of senna, and of tincture of cardamoms, each half an ounce. (This
+mixture will keep a long time in a cool place.) Dose: a wine-glassful
+for an adult; two table-spoonfuls for young persons above fifteen years
+of age. It is not a suitable medicine for children.</p>
+
+<p><span class="smcap">Infants’ Aperient.</span>—7. Take of rhubarb five grains, magnesia three
+grains, white sugar a scruple, manna five grains; mix. Dose, varying
+from a piece <i>half</i> the size of a sweet pea to a piece the size of an
+ordinary pea.—8. A useful laxative for children is composed of calomel
+two grains, and sugar a scruple, made into five powders; half of one
+of these for a child from birth to one year and a half, and a whole
+one from that age to five years.</p>
+
+<p><span class="smcap">Cholera and Bowel Complaints.</span>—Some years ago I received
+from the late Dr. Beddome, of Tooley Street (the original inventor
+of Beddome’s Powders), a recipe for bowel complaints, which I have
+found so uniformly successful in relieving those disorders, and perhaps
+warding off cholera, that I enclose it for the benefit of your numerous
+readers.—<span class="smcap">Robert Brown</span>, Cheapside.—Rhubarb powder, half a drachm;
+calcined magnesia, one drachm; paregoric elixir, one ounce; peppermint
+water, half a pint. Mix and shake up, and take two table-spoonfuls
+every three hours till relieved.—The following is a better prescription
+for the same purpose:—Take of chalk mixture, eight ounces; aromatic
+confection, one drachm; compound tincture of camphor, three drachms;
+oil of carraway, three or four drops. Mix. Take two table-spoonfuls
+every three hours, or oftener, if the pain and purging are urgent. A
+tea-spoonful is a dose for young children, and one table-spoonful for
+those of ten or twelve years of age.</p>
+
+<p><span class="smcap">Relief for Asthma.</span>—The following mixture is recommended as
+a relief for the asthmatic:—Two ounces of the best honey, and one
+ounce of castor oil mixed. A tea-spoonful to be taken night and
+morning.—I have tried the foregoing with the best effect.—J. D.</p>
+
+<p><span class="smcap">For a Cough.</span>—Quarter of a pound of linseed; quarter of a pound
+of raisins; two ounces of stick liquorice; two quarts of soft water, to
+be boiled until reduced to half the quantity. When strained, add a
+quarter of a pound of brown candy, pounded; one table-spoonful of
+good old rum, one table-spoonful of lemon-juice or vinegar. A cupful
+to be taken on going to bed, and more frequently if required. To be
+warmed.—Used for years, and approved.—A. C. B.</p>
+
+<p><span class="smcap">For Colds and Coughs.</span>—Take spermaceti powder, half an ounce;
+powdered gum arabic, half an ounce; elixir paregoric, three drachms;
+<span class="pagenum" id="Page_128">[128]</span>clarified honey, a table-spoonful; mix and make an electuary; of which
+a tea-spoonful is to be dissolved in the mouth, and swallowed slowly
+whenever the cough is troublesome, or the hoarseness great.—B. B.</p>
+
+<p><span class="smcap">For Hooping-Cough.</span>—Dissolve a scruple of salt of tartar in a
+quarter-pint of water; add to it ten grains of cochineal; sweeten it
+with sugar. Give to an infant the fourth part of a table-spoonful four
+times a day; two years old, half a spoonful; from four years, a
+table-spoonful.—E. J. D.—[This has been a very successful mixture.]</p>
+
+<p><span class="smcap">To make Toffee for Hooping-Cough.</span>—Take one pound of treacle;
+half a pound of moist sugar; a piece of butter, the size of a walnut;
+a tea-spoonful of ginger or lemon-peel, or oil of peppermint; and half
+a tea-spoonful of jalap. Boil them together till it will set firm in a
+basin of cold water. It requires stirring while boiling, and takes a
+long time to boil.—J. G. B.</p>
+
+<p><span class="smcap">An excellent and cheap Cough Mixture.</span>—Paregoric elixir
+one pennyworth, and six drops of laudanum. Mix a little treacle with
+three or four ounces of vinegar, and put it on the fire till nearly boiling;
+then add it to the other ingredients. Put it in a bottle, shake it, and it
+will be ready for use. When the cough is troublesome, take a spoonful.</p>
+
+<p><span class="smcap">Hoarseness.</span>—A piece of flannel, dipped in brandy, and applied to
+the chest, and covered with a dry flannel, is to be worn all night.—Four
+or six small onions, boiled, and put on buttered toast, and eaten
+for supper, are likewise good for colds on the chest.</p>
+
+<p><span class="smcap">To cure Hiccough or Hiccup.</span>—This spasm is caused by flatulency,
+indigestion, and acidity. It may be relieved generally by a
+sudden fright or surprise, or any sudden application of cold, also by
+swallowing two or three mouthfuls of cold water, by eating a small
+piece of ice, taking a pinch of snuff, or anything that excites coughing.</p>
+
+<p><span class="smcap">For Shortness of Breath, or Difficult Breathing.</span>—Vitriolated
+spirits of ether, one ounce, camphor twelve grains. Make a
+solution, of which take a tea-spoonful during the paroxysm. This is
+usually found to afford instantaneous relief in difficulty of breathing,
+depending on internal diseases, and other causes, where the patient,
+from a very quick and laborious breathing, is obliged to be in an
+erect posture.</p>
+
+<p><span class="smcap">Consumption.</span>—Watercresses, eaten plentifully at every meal, are
+excellent for this complaint. They should also be pounded in a mortar,
+and the juice thus obtained be drunk by the patient. This simple
+remedy has completely cured some, and relieved many sufferers from
+consumption. For the relaxed bowels common in this disease, the
+following is excellent:—Take fine flour, and tie it up tight in a cloth,
+and boil it for a day (the longer the better). Let the patient take
+as much of the dry flour in the inside as will lie on a sixpence, daily,
+or oftener, if requisite.</p>
+
+<p><span class="smcap">Cold, or Inflammation of the Eyes.</span>—The white of an egg
+mixed with a few bread crumbs (to give it substance), and put into
+a muslin bag, and applied as a poultice to the eye, will afford great
+relief in a few minutes, or generally a cure in a day or two. The
+poultice is best applied at night, or when lying down; when removed,
+<span class="pagenum" id="Page_129">[129]</span>the eye should be well bathed with warm water, using a bit of muslin,
+<span class="smcap">not</span> a sponge.</p>
+
+<p><span class="smcap">Excellent Medicine for Indigestion.</span>—Carbonate of magnesia,
+one ounce; carbonate of soda, one ounce; powdered ginger, one
+drachm; best Turkey rhubarb, half a drachm. Well mix in a
+mortar, and to be kept in a bottle with a glass stopper. The dose
+for an adult is half a tea-spoonful.</p>
+
+<p><span class="smcap">Excellent Medicine for Rheumatism.</span>—Powdered gum guaiacum,
+eight grains; flour of sulphur, two drachms; powdered rhubarb,
+fifteen grains; cream of tartar, one drachm; powdered ginger, thirty
+grains; powdered nutmeg, eight grains. To be made into an electuary,
+with two ounces of clarified honey; a tea-spoonful to be taken
+night and morning.</p>
+
+<p><span class="smcap">Quinine Draught.</span>—The following draught, as ordered by Dr. Copland,
+was of the greatest service in a case of <i>dyspepsia</i>, accompanied
+by derangement of the liver:—Sulphate of quinine, two grains; diluted
+sulphuric acid, two drops; spirit of nutmegs, one drachm; distilled
+water, ten drachms. Mix. To be taken daily at mid-day.</p>
+
+<p><span class="smcap">Sedative Ointment.</span>—The violent local irritation which often
+follows the application of blisters to the surface of children, is a serious
+objection to their use, and requires that particular care be taken to
+lessen the liability of sloughing, &amp;c. Should, however, the ulcer be
+very irritable, the following ointment thickly spread on lint will be
+found serviceable:—Lime water, oil of almonds, of each half an ounce;
+mix well together, then add prepared lard, one ounce.</p>
+
+<p><span class="smcap">To Prevent Galling in Persons confined to their Beds.</span>—(Most
+valuable.)—The white of an egg, beaten to a strong froth, then
+drop in gradually, whilst you are beating, two tea-spoonfuls of spirits
+of wine, put it into a bottle, and apply occasionally with a feather.</p>
+
+<p><span class="smcap">A Cure for Blistered Feet.</span>—Rub the feet, at going to bed,
+with spirits mixed with tallow, dropped from a lighted candle into the
+palm of the hand. On the following morning no blisters will exist.</p>
+
+<p><span class="smcap">Draught for Palpitation of the Heart, with great Nervous
+Irritability.</span>—Tincture of foxglove, ten drops; camphor mixture,
+one ounce; tincture of columba, one drachm. This draught may be
+taken twice a day.</p>
+
+<p><span class="smcap">For Heartburn.</span>—Carbonate of magnesia, ten grains; carbonate of
+soda, five grains; ginger in powder, five grains; liquorice in powder,
+fifteen grains. Take as a powder two or three times during the day.</p>
+
+<p><span class="smcap">For Inflammation of the Eyes.</span>—Brandy, one tea-spoonful; white-wine
+vinegar, one tea-spoonful; soft water, nine tea-spoonfuls. Mix—and
+to be used frequently.</p>
+
+<p><span class="smcap">Useful Mixture for Diarrhœa in Infants.</span>—Carbonate of magnesia,
+half a drachm; rhubarb, in powder, twenty grains; dill water,
+three ounces; aromatic spirit of ammonia, thirty drops; sugar a tea-spoonful.
+Mix. Two tea-spoonfuls may be given two or three times
+a day.</p>
+
+<p><span class="smcap">Mixture for Children Teething when the Bowels are
+Disordered.</span>—Chalk mixture, fifteen drachms; tincture of cinnamon,
+<span class="pagenum" id="Page_130">[130]</span>one drachm. Mix together. Two tea-spoonfuls to be given three or
+four times a day as required.</p>
+
+<p><span class="smcap">Electuary for Scorbutic Eruptions.</span>—Peruvian bark, powdered,
+half an ounce; aromatic confection, half an ounce; syrup of oranges, a
+sufficient quantity to mix the bark and confection; and take a piece the
+size of a nutmeg, three times a day, in a glass of seidlitz or soda-water.</p>
+
+<p><span class="smcap">Draught for Hysteric Patients.</span>—Camphor mixture, one ounce;
+fœtid spirit of ammonia, two drachms.</p>
+
+<p><span class="smcap">Fever Draught.</span>—Almond mixture, one ounce; carbonate of potass,
+twenty grains; syrup of poppies, one drachm. Pour into this a table-spoonful
+of lemon-juice, and drink while effervescing.</p>
+
+<p><span class="smcap">Aperient Electuary.</span>—A very useful family medicine, particularly
+good for those who are troubled with asthma or rheumatism. One
+ounce of senna powder; half an ounce of flour of sulphur; two drachms
+of powdered ginger; half a drachm of saffron powder; four ounces of
+honey. The size of a nutmeg to be taken night and morning.</p>
+
+<p><span class="smcap">Aperient for Children.</span>—Gingerbread, made with oatmeal instead
+of flour, is a very useful aperient for children.—J. D.—[Good.]</p>
+
+<p><span class="smcap">Deafness from Deficient Secretion of Wax.</span>—Take oil of turpentine,
+half a drachm; olive oil, two drachms. Mix. Two drops to
+be introduced into the ear at bed-time.</p>
+
+<p><span class="smcap">Remedy for Deafness.</span>—Oil of almonds, half a pound; garlic,
+bruised, one ounce; alkanet root, a quarter of an ounce; infuse and
+strain. In deafness, a little to be poured into the ear.</p>
+
+<p><span class="smcap">Zinc Ointment</span> is made by rubbing well together one ounce of
+oxide of zinc, and six ounces of hog’s lard. This ointment is useful
+for chilblains; it is also commonly used for dressing the sores remaining
+after scalds and burns, to absorb the great discharge which generally
+follows; and it is a very good application to cracked skin, from which
+a watery fluid oozes and irritates the neighbouring skin.</p>
+
+<p><span class="smcap">For the Cure of Chilblains.</span>—Put the hands and feet once a
+week into hot water, in which two or three handfuls of common salt
+have been thrown; this is a certain cure.—Z.</p>
+
+<p><span class="smcap">Method of Preventing Cold Feet at Bed-time.</span>—Draw off
+your stockings just before undressing, and rub your ankles and feet
+well with your hand, as hard as you can bear the pressure, for five
+or ten minutes, and you will never have to complain of cold feet in
+bed. It is hardly conceivable what a pleasurable glow this diffuses.
+Frequent washing of the feet, and rubbing them thoroughly dry with a
+linen cloth or flannel, is very useful.—J. R., <i>Warwick</i>.</p>
+
+<p><span class="smcap">Cure of Corns.</span>—Place the feet for half an hour, two or three
+nights successively, in a pretty strong solution of common soda. The
+alkali dissolves the indurated cuticle, and the corn falls out spontaneously,
+leaving a small excavation, which soon fills up.—E. J.—[Certain.]</p>
+
+<p><span class="smcap">Another.</span>—Soak some young ivy leaves in vinegar for a few hours;
+then tie one of the leaves on the corn with a piece of thread. It
+should be changed each night and morning, and in a few days the
+corn can be taken out without any pain. Six friends have tried this
+<span class="pagenum" id="Page_131">[131]</span>with great success. After the corn has been taken out, the leaves
+should be continued for a day or two, in order to remove any little
+hardness that may remain.</p>
+
+<p><span class="smcap">Another.</span>—Cut a piece of the soap cerate plaster, spread on calico,
+of the size required, and apply to the corn.—One application has cured
+mine.—E. C., <i>Bridlington Quay</i>.</p>
+
+<p><span class="smcap">To remove Corns.</span>—Get four ounces of white diachylon plaster, four
+ounces of shoemaker’s wax, and sixty drops of muriatic acid or spirits
+of salt. Boil them for a few minutes in an earthen pipkin, and when
+cold, roll the mass between the hands and apply a little on a piece
+of white leather.</p>
+
+<p><span class="smcap">A certain Cure for Soft Corns.</span>—Dip a piece of soft linen rag
+in turpentine, and wrap it round the toe on which the soft corn is,
+night and morning; in a few days the corn will disappear; but the
+relief is instantaneous. I have tried this with the greatest success.—S.
+H., <i>Hull</i>.</p>
+
+<p><span class="smcap">Sore Throat.</span>—I have been subject to sore throat, and have invariably
+found the following preparation (simple and cheap) highly
+efficacious when used in the early stage: Pour a pint of <i>boiling</i> water
+upon twenty-five or thirty leaves of common sage; let the infusion
+stand for half an hour. Add vinegar sufficient to make it moderately
+acid, and honey according to the taste. This combination of the
+astringent and the emollient principle seldom fails to produce the
+desired effect. The infusion must be used as a gargle several times a
+day. It has this advantage over many gargles—it is pleasant to the
+taste, and may be swallowed occasionally, not only without danger,
+but with advantage.—G. M.</p>
+
+<p><span class="smcap">Ear-ache.</span>—Sometimes ear-ache is connected with chronic ulceration
+in the external and internal part of the ear, when injections of warm
+water and soap are advisable. In this case, there is sometimes a
+constant fœtid discharge, for which the following mixture has been
+recommended by Dr. Hugh Smith:—Take of ox-gall, three drachms;
+balsam of Peru, one drachm. Mix. A drop or two to be put into
+the ear with a little cotton.</p>
+
+<p><span class="smcap">Cure for Tooth-ache (outward application), Chilblains, etc.</span>—Take
+of solution of ammonia, two drachms; camphorated spirit, six
+drachms; essence of bergamot, ten drops, and mix.—I have tried it,
+and found it very efficacious.—E. C., <i>Bridlington Quay</i>.</p>
+
+<p><span class="smcap">Tooth-ache.</span>—Dr. Blake recommends two drachms of alum, to be
+dissolved in seven drachms of sweet spirits of nitre; a piece of lint
+or a small piece of sponge to be dipped in the solution and applied
+to the tooth.</p>
+
+<p><span class="smcap">A Valuable Receipt for the Tic-Douloureux.</span>—I was dreadfully
+afflicted with it, and the receipt has cured me and many others; it
+is simple, as follows:—Take half a pint of rose-water, add two tea-spoonfuls
+of white vinegar, to form a lotion. Apply it to the part
+affected three or four times a day. It requires fresh linen and lotion
+each application; this will, in two or three days, gradually take the
+pain away. The above receipt I feel desirous of being made known
+<span class="pagenum" id="Page_132">[132]</span>to the public, as I have before mentioned the relief I have experienced,
+and others, whose names I could give.—J. T.</p>
+
+<p><span class="smcap">To Cure Warts.</span>—Take a cake of dry pipe-clay, and scrape a little
+from it, then rub the wart or warts well with it four or six times a
+day till they disappear. I had one on my forehead above twelve
+months, which pained me very much in putting on or taking off my
+hat. I tried the above receipt, by rubbing it well about four times
+a day; and in the course of a fortnight it was gone, leaving only a
+mark behind. I can feel nothing of it now, even by rubbing it with
+my finger.—A. M.</p>
+
+<p><span class="smcap">To Eradicate Warts.</span>—Dissolve as much common washing soda
+as the water will take up; repeatedly wash with this for a minute or
+two, and let the warts dry without wiping.</p>
+
+<p><span class="smcap">A Certain Cure for Warts.</span>—Take the inner rind of a lemon,
+steep it twenty-four hours in vinegar, and apply it to the wart. The
+lemon must not remain on the part above three hours, and must then
+be applied fresh every day.—F. E. W.—[This is only another mode of
+applying acetic acid. The application with a camel-hair brush is
+the best method.]</p>
+
+<p><span class="smcap">Another Method.</span>—Get a little bullock’s gall, keep it in a bottle,
+and rub a little on the wart two or three times a day.</p>
+
+<p><span class="smcap">Remedy for Rheumatism, Lumbago, Sprains, Bruises, Chilblains
+(before they are broken), and Bites of Insects.</span>—One
+raw egg well beaten, half a pint of vinegar, one ounce of spirits
+of turpentine, a quarter of an ounce of spirits of wine, a quarter of
+an ounce of camphor. These ingredients to be beaten well together,
+then put in a bottle and shaken for ten minutes, after which, to be
+corked down tightly to exclude the air. In half an hour it is fit for
+use. Directions:—To be well rubbed in, two, three, or four times a
+day. For rheumatism in the head, to be rubbed at the back of the
+neck and behind the ears. This liniment can be made at home for
+9d.; if not made at home, the chemist should be told to follow the
+prescription exactly.—J. H. D.</p>
+
+<p><span class="smcap">A Certain Remedy for Spasms.</span>—Take three-pennyworth
+of balsam of sulphur, and three-pennyworth of oil of aniseed; put
+these together, and let them stand in a warm place for twenty-four
+hours, and at the same time take two-pennyworth of spirits of wine,
+and two-pennyworth of spirits of turpentine, put these together, and
+let them stand as the above; then, after twenty-four hours, mix the
+whole well together. Take seven or eight drops on a piece of loaf
+sugar when the pain is troublesome, and it will give instant relief.
+Observe, a little tea or coffee may be taken afterwards, to rinse the
+mouth.—W. W.</p>
+
+<p><span class="smcap">Simple Remedy for a Pain in the Side.</span>—At bed-time take a
+fresh cabbage-leaf, hold it near the fire till quite warm, and then apply
+it to the part affected, binding it tight with a cloth round the body;
+let it remain for twelve hours or more, when it will generally be
+found to have removed the pain. If not entirely removed, it will be
+well to repeat the application of a fresh leaf, allowing it to remain
+<span class="pagenum" id="Page_133">[133]</span>on the same time as the first. This will very seldom fail.—I have
+forwarded the above three very simple, yet, at the same time, efficacious
+prescriptions, with the intention that they may be of service to some
+of the numerous readers of your volume, as well as in the district in
+which I reside.—A. L.</p>
+
+<p><span class="smcap">For Sprains and Bruises.</span>—Especially where the parts are discoloured
+with blood underneath the skin, and for rheumatic swelling
+of the joints: Vinegar, one pint; distilled water, half a pint; rectified
+spirits, one and a half pint; camphor, two ounces. Mix the vinegar
+and water, dissolve the camphor in the spirits of wine, and then put
+them all together. For sprains, bruises, and other injuries, when the
+skin is not broken: Carbonate of ammonia, two ounces; vinegar,
+two pints; proof spirit, three pints. Mix the ammonia with the
+vinegar; when the effervescence ceases, add the spirit. In inflammation
+of the joints of some standing, this is mixed with linseed meal,
+and applied as a poultice, twice a day.</p>
+
+<p><span class="smcap">Primrose Ointment for Burns and Ulcers.</span>—Bruise one pound
+of the leaves of this well-known plant in a mortar, along with half
+a pound of the flowers; simmer these in an equal quantity of hog’s
+lard, without salt, until the primroses become crisp; after which, the
+ointment, whilst fluid, must be strained through a coarse sieve. This
+is an excellent application for obstinate ulcers or burns.</p>
+
+<p><span class="smcap">An Excellent Remedy for Sprains.</span>—Put the white of an egg
+into a saucer, keep stirring it with a piece of alum about the size of
+a walnut until it becomes a thick jelly; apply a portion of it on a
+piece of lint or tow large enough to cover the sprain, changing it for
+a fresh one as often as it feels warm or dry: the limb is to be kept in a
+horizontal position by placing it on a chair.—B. B.</p>
+
+<p><span class="smcap">Resin Ointment, or Yellow Basilicon</span>, is composed of two
+ounces of yellow wax, five ounces of white resin, and seven ounces
+of hog’s lard; these must be slowly melted together, and stirred constantly
+with a stick, till completely mixed. This ointment is sometimes
+used in treating scalds and burns; also for dressing blisters, when
+it is wished to keep up a discharge from them for a few days. This
+is a stimulating ointment.</p>
+
+<p><span class="smcap">Lime Liniment for Burns, Scalds, etc.</span>—Linseed or common
+olive oil, and lime water equal parts; to be shaken up together every
+time of use, for scrofula and syphilitic sores, and still more for burns
+and scalds.</p>
+
+<p><span class="smcap">To Prevent the Skin From Discolouring after a Blow or
+a Fall.</span>—Take a little dry starch or arrow-root, and merely moisten
+it with cold water, and lay it on the injured part; this must be
+done immediately, so as to prevent the action of the air upon the
+skin; however, it may be applied some hours afterwards with effect.
+I learnt this when resident in France; it may already be known
+here, but I have met with none amongst my own acquaintances who
+seem to have heard of it. Raw meat is not always at hand, and
+some children have an insurmountable repugnance to let it be
+applied. I always make use of the above when my children meet
+<span class="pagenum" id="Page_134">[134]</span>with an accident, and find that it keeps down swelling, and cleanses,
+and facilitates the healing of scratches, when they happen to fall on
+the gravel in the garden.—J. M. A. M.</p>
+
+<p><span class="smcap">Pains after Exertion.</span>—It is not generally known to pedestrians
+that the pains in the knees and legs, which usually follow
+after a long excursion, and which continue with some persons for
+two or three days after, may be prevented or considerably lessened,
+by bathing the parts affected in cold spring water, immediately before
+going to bed. Care should be taken, if the feet be dipped in the
+water, afterwards to dry them thoroughly with a rough towel; and
+persons of weak constitution, or liable to cramp, <i>ought not to dip
+their feet at all</i>. Those who reside at the sea-side, if of sound
+strong constitutions, will find great relief in the summer months, by
+bathing in the sea, but this practice ought not to be adopted without
+great caution. In my own case, and that of two of my brothers,
+it has proved invaluable for restoring vigour and energy to the
+system, after a long and tiring walk.—F. J. L., <i>Margate</i>.</p>
+
+<p><span class="smcap">To Heal Burns.</span>—Steep the bark of sumach-root, and boil it
+away until it is very strong; then add hog’s lard, and boil it until
+the water has all evaporated. A little of this applied to a burn
+will check the inflammation instantly. It has been known to cure
+dangerous scalds when physicians’ remedies have failed.—S.</p>
+
+<p><span class="smcap">Certain Cure for Cramp in the Legs.</span>—Stretch out the heel
+of the leg as far as possible, at the same time drawing up the toes
+as far as possible. This will often stop a fit of the cramp after it
+has commenced. I have never known this fail.—E. J.</p>
+
+<p><span class="smcap">Calamine Ointment, or Turner’s Cerate</span>, consists of half a pound
+of yellow wax, and a pint of olive oil, which are to be melted
+together; this being done, half a pound of calamine powder is to be
+sifted in, and stirred till the whole be completely mixed. This is
+an excellent ointment for stimulating sluggish wounds or sores.</p>
+
+<p><span class="smcap">Bleeding at the Nose.</span>—To stop this malady, which is sometimes
+alarming, it is recommended by Dr. Negrier (who has extensively
+tried it) simply to <i>elevate the patient’s arm</i>. The explanation
+is based upon physiological grounds: the greater force required to
+propel the blood through the vessels of the arm when elevated,
+causes the pressure upon the vessels of the head to be diminished
+by the increased action which takes place in the course of the
+brachial arteries (the arteries of the arms). If the theory be sound,
+<i>both</i> arms should be elevated.</p>
+
+<p><span class="smcap">Hydrophobia.</span>—No kennel should be without this medicine:—Six
+ounces filings of pewter, six ounces rue, four ounces garlic, four ounces
+mithridate or Venice treacle. Cut the rue and garlic small; mix
+them with three quarts of strong beer, or white wine, in an earthen
+vessel that can be stopped close; put it into a pot of water with
+hay tied about it, to prevent it from being broken against the sides
+of the pot when the water is boiling; let it simmer over a slow fire
+three or four hours, then squeeze the liquor from the herbs, bottle it
+for use, and seal the cork. How to apply it:—For a dog, one table-spoonful
+<span class="pagenum" id="Page_135">[135]</span>the first day, two the second, three the third, four the fourth,
+and five the fifth; continue to give five for four mornings more; nine
+mornings in all. The same quantity to man or woman, making
+allowances for robust or less vigorous frames. To a child, half the
+quantity.</p>
+
+<p><span class="smcap">Poison.</span>—When you have reason to suppose that you have accidentally
+swallowed a poisonous substance, and proper medical advice
+is not at hand, take an emetic. This may be done almost instantaneously
+by swallowing a cupful of warm water mixed with a tea-spoonful
+of mustard. If you have not dry mustard in the house,
+you are almost sure to have a mustard-pot, and a quantity from
+that put into the water will very quickly empty the stomach. As
+mustard may thus prove of so much use, it should never be wanting
+in any house; but even should there be no mustard at hand, warm
+water by itself forms a tolerably efficacious emetic.</p>
+
+<p><span class="smcap">A Hint to Invalids.</span>—It may not be generally known to persons
+in delicate health that new milk put into a vessel, and let stand
+until it becomes of a pleasant sourish taste, is much more wholesome
+and nutritious than sweet milk; it is more cooling and strengthening, and
+agrees with many stomachs with which new milk will not.—H. C.</p>
+
+<p><span class="smcap">A Fumigation for Infected Air.</span>—Take muriatic acid, and nitrous
+acid, of each half an ounce; put them into a quart bottle; add of
+manganese an ounce and a half; carry this about the room for a
+few minutes; a powerful smell will then be perceived, which will be
+sufficient; then let the bottle be closely stopped till the air begins
+to be offensive, when the same method must be repeated. This will
+last for months.</p>
+
+<p><span class="smcap">To prevent Infection from Typhus Fever.</span>—Six drachms of
+powdered saltpetre, six ounces oil of vitriol; mix them in a tea-cup by
+adding one drachm of the oil at a time. The cup to be placed during
+the preparation on the hearth, and to be stirred with a tobacco-pipe.
+The cup to be placed in different parts of the room.—F. E. W.</p>
+
+<p><span class="smcap">To Remove the Smell of House Sewage.</span>—Mix gypsum
+(sulphate of lime), with the sewage, which is called “deodorising,” and
+it will partially answer the purpose; but peat charcoal will be found a
+more effective addition.</p>
+
+<p><span class="smcap">To Cure the Sting of a Wasp.</span>—Apply oil of tartar, or solution of
+potash, to the part affected, and it will give you instant ease.—F. E. W.</p>
+
+<p><span class="smcap">Fly Water.</span>—The following preparation, without endangering the
+lives of children, or other incautious persons, is not less fatal to flies
+than a solution of arsenic. Dissolve two drachms of the extract of
+quassia in half a pint of boiling water, add a little sugar or syrup, and
+put the mixture in plates.—F. E. W.</p>
+
+<p><span class="smcap">To avoid Injury from Bees.</span>—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><span class="pagenum" id="Page_136">[136]</span></p>
+
+<p><span class="smcap">Effectual Method of curing the Stings of Bees and Wasps.</span>—The
+sting of a bee is generally more virulent than that of a wasp, and
+with some people attended with very violent effects. The sting of a
+bee is barbed at the end, and, consequently, always left in the wound:
+that of a wasp is pointed only, so that they can sting more than once,
+which a bee cannot do. When any person is stung by a bee, let the
+sting, in the first place, be instantly pulled out; for the longer it remains
+in the wound, the deeper it will pierce, owing to its peculiar form,
+and emit more of the poison. The sting is hollow, and the poison
+flows through it, which is the sole cause of the pain and inflammation.
+The pulling out of the sting should be done carefully, and with a
+steady hand; for if any part of it breaks in, all remedies then, in a
+great measure, will be ineffectual. When the sting is extracted, suck
+the wounded part, if possible, and very little inflammation, if any, will
+ensue. If hartshorn drops are immediately afterwards rubbed on the
+part, the cure will be more complete. All notions of the efficacy of
+sweet oil, bruised parsley, burnt tobacco, &amp;c., appear, on various
+trials, to be totally groundless. On some people, the sting of bees
+and wasps has no effect, it is therefore of little consequence what
+remedy they apply to the wound. However, the effect of stings greatly
+depends on the habit of body a person is of; at one time a sting
+takes little or no effect, though no remedy is used, which at another
+time will be very virulent on the same person. I have had occasion
+to test this remedy several times, and I can safely avouch its efficacy.
+The exposure to which persons are subjected during the hot summer
+months, will no doubt render the advice very useful, its very simplicity
+making it more acceptable.—W. F. C., <i>Islington</i>.</p>
+
+<p><span class="smcap">Disinfecting Liquid.</span>—In a wine-bottle of cold water, dissolve two
+ounces acetate of lead (sugar of lead); and then add two (fluid) ounces
+of strong nitric acid (aqua-fortis). Shake the mixture, and it will be
+ready for use.—A very small quantity of the liquid, in its strongest
+form, should be used for cleansing all kinds of chamber utensils.—For
+removing offensive odours, clean cloths thoroughly moistened with the
+liquid, diluted with eight or ten parts of water, should be suspended
+at various parts of the room.—In this case the offensive and deleterious
+gases are neutralized by chemical action. Fumigation in the usual
+way is only the substitution of one odour for another. In using the
+above, or any other disinfectant, let it never be forgotten that <i>fresh
+air</i>—and plenty of it—is cheaper and more effective than any other
+material.—O. N.</p>
+
+<h3>TOILETTE RECEIPTS.</h3>
+
+<p><span class="smcap">Hair Dye</span>, No. 1.—I have operated upon my own cranium for at least
+a dozen years, and though I have heard it affirmed that dyeing the hair
+will produce insanity, I am happy to think I am, as yet, perfectly sane,
+and under no fear of becoming insane; at all events, I am wiser than I
+once was, when I paid five shillings for what I myself can now make for
+less than twopence!—but to the question:—I procure lime, which I
+<span class="pagenum" id="Page_137">[137]</span>speedily reduce to powder by throwing a little water upon it; then mix
+this with litharge (three-quarters lime and a quarter litharge), which I
+sift through a fine hair sieve; and then I have what is sold at a high
+price under the name of “Unique Powder,” and the most effectual hair
+dye that has yet been discovered. But the application of it is not very
+agreeable, though simple enough:—Put a quantity of it in a saucer,
+pour boiling water upon it, and mix it up with a knife like thick
+mustard; divide the hair into thin layers with a comb, and plaster the
+mixture thickly into the layers to the roots, and all over the hair. When
+it is all completely covered over with it, then lay all over it a covering
+of damp blue or brown paper, and bind over it closely a handkerchief,
+then put on a nightcap over all, and go to bed; in the morning, brush
+out the powder, wash thoroughly with soap and warm water, then dry,
+curl, oil, &amp;c. I warrant that hair thus managed will be a permanent
+and beautiful black, which, I dare say, most people would prefer to
+either gray or red.—J. G.</p>
+
+<p><span class="smcap">Hair Dye</span>, No. 2.—Moisten the hair first with a solution of silver
+in nitric acid, and then with a weak solution of the hydro-sulphuret of
+ammonia. This is instantaneous in its effects. It is to be observed
+that it also stains the skin.</p>
+
+<p><span class="smcap">Superfluous Hair.</span>—Seeing a general desire for a receipt to
+remove superfluous hairs, I send you one which I can recommend:—Lime,
+one ounce; carbonate of potash, two ounces; charcoal powder,
+one drachm; mix with warm water to a paste, and apply it to the hair.
+When dry, wash it off.—W. Ll. R.</p>
+
+<p><span class="smcap">For Thickening and Strengthening the Hair.</span>—Skim the fat
+from the top of calves’ feet while boiling; mix with a tea-spoonful of
+rum; shake together. Apply night and morning.</p>
+
+<p><span class="smcap">Economical Hair Wash.</span>—Take one ounce of borax, half an ounce
+of camphor, powder these ingredients fine, and dissolve them in one
+quart of boiling water; when cool, the solution will be ready for use;
+damp the hair frequently. This wash not only effectually cleanses and
+beautifies, but strengthens the hair, preserves the colour, and prevents
+early baldness. The camphor will form into lumps, but the water will
+be sufficiently impregnated.</p>
+
+<p><span class="smcap">To Promote the Growth of Hair.</span>—Mix equal parts of olive oil
+and spirits of rosemary, and add a few drops of oil of nutmeg. If the
+hair be rubbed every night with this, and the proportion be very
+gradually increased, it will answer every purpose of increasing the
+growth of the hair. I have tried this, and recommended it to others,
+with the best effect.—E. J.</p>
+
+<p><span class="smcap">Erasmus Wilson’s Lotion to Promote the Growth Of
+Hair.</span>—Eau de Cologne, two ounces; tincture of cantharides, two
+drachms; oil of rosemary and oil of lavender, of each ten drops.</p>
+
+<p><span class="smcap">Camphor Cerate for Chapped Hands.</span>—Take one ounce and a
+half of spermaceti, half an ounce of white wax, scrape them into an
+earthen vessel or pipkin (an earthen jam-pot will do), add six drachms
+of pounded camphor, and pour on the whole four table-spoonfuls of best
+olive oil; let it stand before the fire till it dissolves, stirring it well
+<span class="pagenum" id="Page_138">[138]</span>when liquid. Before you wash your hands, take a small piece of the
+cerate, and rub it into your hands, then wash them as usual. Putting
+the cerate on before going to bed is very good. The ingredients cost
+one shilling, and this quantity will last for three winters. The vessel
+should be covered, to prevent evaporation.</p>
+
+<p><span class="smcap">Macassar Oil To Make the Hair Grow and Curl.</span>—Olive oil,
+one pound; oil of origanum, one drachm; oil of rosemary, one drachm
+and a quarter. Mix.</p>
+
+<p><span class="smcap">To Make a Curling Fluid for the Hair.</span>—Melt a bit of white
+bees’ wax, about the size of a filbert kernel, in one ounce of olive oil; to
+this add one or two drops of attar of roses.</p>
+
+<p><span class="smcap">To Soften the Skin, and Improve the Complexion.</span>—If
+flour of sulphur be mixed in a little milk, and after standing an hour
+or two, the milk (without disturbing the sulphur) be rubbed into the
+skin, it will keep it soft, and make the complexion clear. It is to be
+used before washing. This recipe is used in my family every day, and
+found to answer.—G. W.</p>
+
+<p><span class="smcap">To Whiten the Nails.</span>—Diluted sulphuric acid, two drachms;
+tincture of myrrh, one drachm; spring water, four ounces. Mix. First
+cleanse with white soap, and then dip the fingers into the mixture.—N.</p>
+
+<p><span class="smcap">To Whiten the Hands.</span>—Take a wine-glassful of Eau de Cologne,
+and another of lemon-juice; then scrape two cakes of brown Windsor
+soap to a powder, and mix well in a mould. When hard, it will be an
+excellent soap for whitening the hands.</p>
+
+<p><span class="smcap">An Excellent Eye-wash.</span>—I send you the following recipe,
+having found it very useful in my own case. It is especially adapted to
+relieve the pain and weakness incident to the eyes of elderly people,
+when depending on debility of the optic nerves:—Take sulphate of
+zinc, one drachm; spirit of camphor, three drachms; distilled water,
+hot, four ounces; rose-water, eight ounces. Pour the boiling water
+upon the zinc and camphorated spirit in a closed vessel, and when cold,
+strain through linen or fine tow; then add the rose-water.—<span class="smcap">J. Wilson</span>,
+<i>Cork</i>.</p>
+
+<p><span class="smcap">For Weak Eyes.</span>—Two grains acetate of zinc, in two ounces of
+rose-water; filter the liquor carefully, and wash the eyes night and
+morning. I have used the above for many years.—M. A. S.</p>
+
+<p><span class="smcap">Goulard Lotion, or Lead Wash.</span>—This may be made by dissolving
+one drachm of sugar of lead in a pint of soft water. Some
+persons are very fond of using this wash, with the addition of spirits
+of wine, as an evaporant; but I do not like it, for it renders the skin
+very dry and harsh, and its sedative virtue acting through unbroken
+skin, is not of much value. Under other circumstances, it is very often
+useful. When used as a wash for the eyes, two grains of the sugar
+of lead are to be dissolved in two table-spoonfuls of water.</p>
+
+<p><span class="smcap">To Fill a Decayed Tooth.</span>—Procure a small piece of gutta-percha,
+drop it into boiling water, then, with the thumb and finger, take off
+as much as you suppose will fill up the tooth <i>nearly</i> level, and while in
+the soft state press into the tooth; then hold on <i>that</i> side of the mouth
+cold water two or three times, which will harden it.—The writer of
+<span class="pagenum" id="Page_139">[139]</span>this chanced to try it, and for two years has found it very successful;
+of course the breath is sweeter, and the tooth free from cold.—G. A. M.</p>
+
+<p><span class="smcap">New Method of Filling Teeth.</span>—Mix thirteen parts of pure
+finely powdered caustic lime with twelve parts of anhydrous phosphoric
+acid. This powder is moist during the mixing, and, while in that state,
+is to be introduced into the decayed tooth. The place in the tooth
+is to be made dry before receiving the mixture. This kind of filling
+must be used two or three minutes after being prepared. Soon after
+it is lodged in the decayed cavity, it becomes very solid.—E. A. C.</p>
+
+<p><span class="smcap">Simple Means of Removing Tartar from the Teeth.</span>—In the
+summer months, tartar may be effectually removed from the teeth, by
+partaking frequently of strawberries.</p>
+
+<p><span class="smcap">Tooth-Powder.</span>—Powdered orris-root, half an ounce; powdered
+charcoal, two ounces; powdered Peruvian bark, one ounce; prepared
+chalk, half an ounce; oil of bergamot or lavender, twenty drops. These
+ingredients must be well worked up in a mortar, until thoroughly
+incorporated. This celebrated tooth-powder possesses three essential
+virtues, giving an odorous breath, cleansing and purifying the gums,
+and preserving the enamel; the last rarely found in popular tooth-powders.—C.</p>
+
+<p><span class="smcap">Simple Mode of Cleansing the Teeth.</span>—Take a tooth-brush,
+which, after having dipped it in water, rub upon your cake of soap, and
+then apply to the teeth; the mouth can easily be cleansed of the soap-suds,
+by rinsing with water. I have found this simple receipt very
+effective.—J. T.</p>
+
+<p><span class="smcap">Excellent Dentifrice.</span>—I have used the following dentifrice for
+seven or eight years uninterruptedly, and can confidently recommend
+it as excellent and economical:—Procure a lump of whiting, and
+scrape off as much, in fine powder, as will fill a pint pot. Take two
+ounces of camphor, moisten it with a few drops of brandy or spirit
+of wine, and rub it into a powder. Mix this with the whiting, and
+add to it half an ounce of powdered myrrh. Put the whole into a
+wide-mouthed bottle, and cork down. A small portion of this may
+be emptied into a box every few days for use. By keeping it corked
+down, it will be as fragrant at the end of the year as when made. If
+too strong of the camphor, it will be easy to add a little more
+whiting.—T. K.</p>
+
+<p><span class="smcap">Cold Cream.</span>—Sweet almond oil, seven pounds by weight; white
+wax, three-quarters of a pound; spermaceti, three-quarters of a pound;
+clarified mutton suet, one pound; rose-water, seven pints; spirits of
+wine, one pint. Directions to mix the above:—Place the oil, wax,
+spermaceti, and suet in a large jar; cover it over tightly, then place
+it in a saucepan of boiling water (having previously placed two or more
+pieces of fire-wood at the bottom of the saucepan, to allow the water
+to get underneath the jar, and to prevent its breaking); keep the water
+boiling round the jar till all the ingredients are dissolved; take it out
+of the water, and pour it into a large pan previously warmed and capable
+of holding twenty-one pints; then, with a wooden spatula, stir in the
+rose-water, cold, as quickly as possible (dividing it into three or four
+<span class="pagenum" id="Page_140">[140]</span>parts at most), the stirring in of which should not occupy above five
+minutes, as after a certain heat the water will not mix. When all the
+water is in, stir unremittingly for thirty minutes longer to prevent
+its separating, then add the spirits of wine and the scent, and it is
+finished. Keep it in a cold place, in a white glazed jar, and do not
+cut it with a <i>steel</i> knife, as it causes blackness at the parts of contact.
+Scent with otto of roses and essential oil of bergamot to fancy. For
+smaller quantities, make ounces instead of pounds.—R. S.</p>
+
+<p><span class="smcap">Rosemary Pomatum.</span>—Strip from the stems two large handfuls of
+recently gathered rosemary. Boil these in a well-tinned saucepan,
+with half a pound of hog’s lard, till reduced to four ounces. Strain it,
+and put it into a pomatum pot. Oils for the hair may be made by
+simply stirring any essential oils into oil of ben, oil of almonds, olive
+oil, or castor oil. The pink and red oils are coloured by being heated
+to the boiling point, and poured upon alkanet root. But such preparation
+is bad, because heating the oil to the point necessary to make it
+act upon the dye of the alkanet root, gives it a tendency to become
+rancid. Coloured oils should therefore be avoided, if it be for this
+reason only; but for ladies who wear caps, there is a still stronger—coloured
+oils always stain these caps.—W.</p>
+
+<p><span class="smcap">Pomatum.</span>—Take of white mutton suet four pounds, well boiled in
+hot water (three quarts), and washed to free it from salt. Melt the suet
+when dried with a pound and a half of fresh lard, and two pounds of yellow
+wax. Pour into an earthen vessel, and stir it till it is cold; then beat
+into it thirty drops of oil of cloves, or any other essential oil whose scent
+you prefer. If this kind of pomatum is too hard, use less wax.</p>
+
+<p><span class="smcap">To make Court-Plaster.</span>—Stretch tightly, some thin black or flesh-coloured
+silk in a wooden frame, securing it with packthread or small
+tacks. Then go all over it with a soft bristle brush, dipped in dissolved
+isinglass or strong gum arabic water. Give it two or three coats,
+letting it dry between each. Then go several times over it with white
+of egg.—<span class="smcap">J. Manson.</span></p>
+
+<p><span class="smcap">Rose Lip Salve.</span>—Eight ounces sweet almond oil, four ounces prepared
+mutton suet, one ounce and a half white wax, two ounces
+spermaceti, twenty drops otto; steep a small quantity of alkanet
+root in the oil, and strain before using. Melt the suet, wax, and
+spermaceti together, then add the chloric oil and otto.—R. S.</p>
+
+<p><span class="smcap">Bandoline for the Hair (a French Receipt).</span>—To one quart of
+water put half an ounce of quince pips, boil it nearly an hour, stirring
+it well, strain it through a piece of fine muslin, let it stand twenty-four
+hours, and then add fourteen drops of the essential oil of almonds. A
+dessert-spoonful of brandy may be added, if required to keep a long
+time.—E. I.</p>
+
+<p><span class="smcap">Bandoline for the Hair.</span>—Take of castor oil, two ounces; spermaceti,
+one drachm; oil of bergamot, one drachm. Mix with heat
+and strain; then beat in six drops otto of roses. If wished coloured,
+add half a drachm of annatto. Tried and recommended by W. B. W. K.
+Cost, 1s. 4d.</p>
+
+<p><span class="smcap">Elder-Flower Ointment.</span>—This is the mildest, blandest, and most
+<span class="pagenum" id="Page_141">[141]</span>cooling ointment, as the old women term it, which can be used, and
+is very suitable for anointing the face or neck when sun-burnt. It is
+made of fresh elder-flowers stripped from the stalks, two pounds of
+which are simmered in an equal quantity of hog’s lard till they become
+crisp, after which the ointment, whilst fluid, is strained through a
+coarse sieve.</p>
+
+<p><span class="smcap">Bear’s Grease (Imitative).</span>—Hog’s lard, sixteen ounces; flour
+of benzoin and palm oil, of each a quarter of an ounce. Melt together
+until combined, and stir until cold. Scent at pleasure. This will
+keep a long time.</p>
+
+<p><span class="smcap">Pomade Victoria.</span>—This highly-praised and excellent pomade is
+made in the following way—and if so made, will be found to give a
+beautiful gloss and softness to the hair:—Quarter of a pound of honey
+and half an ounce of bees’ wax simmered together for a few minutes,
+and then strain; and of oil of almonds, lavender and thyme, half a
+drachm each. Be sure to continue stirring till quite cold, or the honey
+and wax will separate.—Tried and recommended by W. W.</p>
+
+<p><span class="smcap">Cold Cream.</span>—Lard, six ounces; spermaceti, one ounce and a
+drachm and a half; white wax, three drachms; rose-water, three
+ounces; carbonate of potass, fifteen grains; spirits of wine, three-quarters
+of an ounce; essential oil of bergamot, three drachms. Melt
+the three first, then add the rose-water, carbonate of potass, and spirits
+of wine, stirring well, and when nearly cold add the perfume. I can
+safely say that this is first-rate, having made many pounds of it.—G.
+R. M. D.</p>
+
+<p><span class="smcap">To Perfume Linen.</span>—Rose leaves dried in the shade, or at about
+four feet from a stove, one pound; cloves, carraway seeds, and allspice,
+of each one ounce; pound in a mortar, or grind in a mill; dried salt,
+a quarter of a pound. Mix all these together, and put the compound
+into little bags.—S., <i>Clapham</i>.</p>
+
+<p><span class="smcap">Pot-Pourri.</span>—Take of orris-root, flag-root, bruised, each four ounces;
+yellow sandal-wood, three ounces; sweet cedar-wood, one ounce;
+gum benzoin, storax, of each one ounce; cloves, half an ounce; nutmegs,
+one ounce; patchouli leaves, one ounce. The above should be
+all coarsely powdered, and well mixed. Then add—bay salt, one
+pound; rose leaves, three ounces; essence of lemon, half a drachm;
+millefleurs, one drachm; oil of lavender (English) twenty drops;
+musk, ten grains. The above may be used for <i>saquets</i>, if the bay salt
+and rose leaves are omitted, substituting for the latter ten drops of
+otto of roses. The above forms a grateful perfume, and will retain
+its scent for a considerable time. It may be relied upon as excellent.—W.
+G. G.</p>
+
+<p><span class="smcap">To make Eau de Cologne.</span>—Rectified spirits of wine, four pints;
+oil of bergamot, one ounce; oil of lemon, half an ounce; oil of
+rosemary, half a drachm; oil of neroli, three-quarters of a drachm;
+oil of English lavender, one drachm; oil of oranges, one drachm.
+Mix well and then filter. If these proportions are too large, smaller
+ones may be used.—A. L.</p>
+
+<p><span class="smcap">To Extract the Perfume of Flowers.</span>—Procure a quantity of
+<span class="pagenum" id="Page_142">[142]</span>the petals of any flower which has an agreeable flavour; card thin
+layers of cotton wool, which dip into the finest Florence oil; sprinkle
+a small quantity of fine salt on the flowers, and place layers of cotton
+and flowers alternately, until an earthen or wide-mouthed glass vessel
+is quite full. Tie the top close with a bladder, and lay the vessel in
+a south aspect, exposed to the heat of the sun, and in fifteen days,
+when opened, a fragrant oil may be squeezed away from the whole
+mass; little inferior (if roses are made use of) to the dear and highly-valued
+otto, or odour of roses.</p>
+
+<p><span class="smcap">Essentia Odorifera.</span>—Take of musk grain, ten grains; civet, five
+grains; Peruvian balsam, twelve grains; oil of cloves, four drops; oil
+of rhodium, two drops; sub-carbonate of potash, half a drachm; rectified
+spirits of wine, two ounces. Digest them together in a close vessel,
+with a heat equal to that of the sun in summer (78 deg. Fahr.) for several
+days, and afterwards pour off the essence for use. This is an exquisite
+perfume, and a single drop gives a fine flavour to many ounces of
+other liquors.—K.</p>
+
+<p><span class="smcap">A Very Pleasant Perfume, and also Preventive against
+Moths.</span>—Take of cloves, caraway seeds, nutmegs, mace, cinnamon,
+and Tonquin beans, of each one ounce; then add as much Florentine
+orris-root as will equal the other ingredients put together. Grind the
+whole well to powder, and then put it in little bags, among your
+clothes, &amp;c.—A. L.</p>
+
+<p><span class="smcap">To Loosen the Stoppers of Smelling-Bottles.</span>—If the stopper
+is firmly fixed by means of the salts contained within the bottle, do not
+attempt to strike the stopper, but add as much citric acid to water as
+it will take up, thus making what chemists term a saturated solution;
+or else pour some vinegar into a tumbler, and immerse the bottle in
+the solution or vinegar. In the former case a citrate of ammonia
+will be formed, and in the latter case an acetate of ammonia. After
+the bottle has remained in the tumbler a short time, remove it to a
+basin of warm water, and it will soon be released.—K.</p>
+
+<p><span class="smcap">Cleaning Combs.</span>—I beg leave to offer a plan that will do away
+with the “cleaning of a comb,” or, at least, in a great measure lessen
+that disagreeable duty. Cut a bit of coarse flannel the size of the comb
+(small-tooth comb I mean) and before you use it work the flannel on to
+one edge of the comb, push it about half-way up the teeth; when you
+have used it, draw the flannel off and the comb will easily be made
+perfectly clean by being rinsed in water. I keep bits of flannel cut
+always with my comb.—S. K. Y.</p>
+
+<p><span class="smcap">To Wash Hair-Brushes.</span>—Never use soap. Take a piece of soda,
+dissolve it in warm water, stand the brush in it, taking care that the
+water only covers the bristles; it will almost immediately become
+white and clean; stand it to dry in the open air with the bristles downwards,
+and it will be found to be as firm as a new brush.—<span class="smcap">A Rigid
+Economist</span>, <i>Guernsey</i>.</p>
+
+<p><span class="smcap">To Clean Hair or Clothes-Brushes.</span>—Dissolve about the size
+of a walnut of washing soda, and an atom of soap in a basin <i>quite full</i>
+of warm water. Pass the hairs of the brush quickly for a few minutes
+<span class="pagenum" id="Page_143">[143]</span>on the surface of the water without wetting either the handle or back,
+which always loosens it and spoils varnish brushes; if cleaned in this
+manner it will save great trouble, and last a much longer time.—M.
+L. J.</p>
+
+<p><span class="smcap">To Clean Head and Clothes-brushes.</span>—Put a table-spoonful of
+pearlash into a pint of boiling water. Having fastened a bit of sponge
+to the end of a stick, dip it into the solution, and wash the brush with
+it; carefully going in among the bristles. Next pour over it some clean
+hot water, and let it lie a little while. Then drain it, wipe it with
+a cloth, and dry it before the fire.—<span class="smcap">J. Gregory.</span></p>
+
+<p><span class="smcap">To Clean Sponge.</span>—Immerse it in cold buttermilk, let it soak for
+a few hours, and wash it out in clean water, it will be perfectly clean
+and soft. This I have often tried, and never found it to fail.—J.
+E. C.</p>
+
+<p><span class="smcap">To Clean a Comb.</span>—Many of the readers of the <i>Practical Housewife</i>
+may perhaps smile upon seeing so simple a recipe as the one I now send,
+but having during my experience as a housekeeper felt more annoyance
+from trifling than material causes, I venture to send my contribution.
+Tie one end of a strong silk thread to the handle of a wash-stand or
+bureau-drawer. Sit down before it with a towel spread on your lap,
+and holding the other end of the silk tightly in your left hand, take the
+comb in your right hand and pass it hard and carefully along the thread,
+which must be made to go in between all the teeth separately, so as
+to remove or scrape down all the impurities. Then rub the comb
+with a comb-brush, or a soft cloth; rinse it in warm soap-suds, and
+wipe it dry.—M. G., <i>Stockport</i>.</p>
+
+<p><span class="smcap">To Clean Bottles Infected with Bad Smells.</span>—Put into
+bottles so affected some pieces of gray or brown paper; fill them
+with water; shake the bottles strongly; leave them then a day or
+two in this state, when, finding them more or less affected, repeat
+the process, and afterwards rinse them with pure water.—S. S. T.</p>
+
+<h3>FOOD FOR INVALIDS.</h3>
+
+<p>One of the useful accomplishments of a lady is to understand how
+to make the invalid in her family comfortable. Food prepared by
+the kind hand of a wife, mother, sister, friend, has a sweeter relish
+than the mere ingredients can give, and a restorative power which
+money cannot purchase. These receipts will enable the watchful
+attendant to vary the food, as choice or symptoms may render expedient.
+Jellies and meat broths, together with the various kinds of
+farinaceous food, are the lightest on the stomach, as well as generally
+the most nutritious for an invalid. Milk preparations are useful
+when the lungs are weak. Food that the stomach can digest without
+distressing the patient is the kind that gives actual strength.</p>
+
+<p><span class="smcap">To Make Gruel.</span>—Mix a dessert-spoonful of fine oatmeal or patent
+groats, in two of cold water, add a pint of boiling water, and boil
+<span class="pagenum" id="Page_144">[144]</span>it ten minutes, keeping it stirred. <i>Or</i>,—boil a quarter of a pint of
+groats in a quart of water for about two hours, and strain through
+a sieve. Stir into the gruel a small piece of butter, and some
+sugar, nutmeg, or ginger, grated; or, if it be not sweetened, add a
+small pinch of salt.</p>
+
+<p><span class="smcap">Barley Gruel.</span>—Wash four ounces of pearl-barley; boil it in
+two quarts of water with a stick of cinnamon, till reduced to a
+quart; strain and return it into the saucepan with sugar and three-fourths
+of a pint of milk. Heat up, and use as wanted.</p>
+
+<p><span class="smcap">Flour Caudle.</span>—Mix, smoothly, a table-spoonful of flour with a
+gill of water; set on the fire in a saucepan a gill of new milk,
+sweeten it, and, when it boils, add the flour and water; simmer and
+stir them together for a quarter of an hour.</p>
+
+<p><span class="smcap">White Caudle.</span>—Make the gruel as above, strain through a sieve,
+and stir it till cold. When to be used, sweeten it to taste, grate in
+some nutmeg, and add a little white wine; a little lemon-peel or juice
+is sometimes added. The yolk of an egg, well beaten, may likewise
+be stirred in when the gruel is boiling.</p>
+
+<p><span class="smcap">Rice Caudle.</span>—This may be made with water or milk; when it
+boils, add some ground rice, previously mixed smoothly with a little
+cold water; boil till thick enough, when sweeten it, and grate in
+nutmeg, or add a little powdered cinnamon.</p>
+
+<p><span class="smcap">Arrow-root.</span>—It is very necessary to be careful not to get the
+counterfeit sort; if genuine, it is very nourishing, especially for persons
+with weak bowels. Put into a saucepan half a pint of water,
+grated nutmeg, and fine sugar; boil up once, then mix it by degrees
+into a dessert-spoonful of arrow-root, previously rubbed smooth with
+two spoonfuls of cold water. <i>Or</i>,—Mix a dessert-spoonful of arrow-root,
+with a little cold water, have ready boiling water in a kettle,
+pour it upon the arrow-root until it becomes quite clear, keeping it
+stirred all the time; add a little sugar. Where milk may be taken,
+it is very delicious made in the same way with milk instead of
+water, a dessert-spoonful of arrow-root, and half a pint of milk; add
+a small bit of lemon-peel.</p>
+
+<p><span class="smcap">Tapioca.</span>—Choose the largest sort, pour cold water on to wash it
+two or three times; then soak it in fresh water five or six hours,
+and simmer it in the same until it becomes quite clear; then put
+lemon-juice, wine, and sugar. The peel should have been boiled in
+it. It thickens very much.</p>
+
+<p><span class="smcap">Sago.</span>—Cleanse it by first soaking it an hour in cold water, and then
+washing it in fresh water. To a tea-cupful add a quart of water and
+a bit of lemon-peel, simmer it till the berries are clear, season it
+with wine and spice, and boil it all up together. The sago may be
+boiled with milk instead of water, till reduced to one-half, and served
+without seasoning.</p>
+
+<p><span class="smcap">Sago Milk.</span>—Cleanse as above, and boil it slowly, and wholly
+with new milk. It swells so much, that a small quantity will be
+sufficient for a quart, and when done it will be diminished to about
+a pint. It requires no sugar or flavouring.</p>
+
+<p><span class="pagenum" id="Page_145">[145]</span></p>
+
+<p><span class="smcap">Ground Rice Milk.</span>—Boil one spoonful of ground rice, rubbed
+down smooth, with one pint and a half of milk, a bit of cinnamon,
+lemon-peel and nutmeg. Sweeten when nearly done.</p>
+
+<p><span class="smcap">Restorative Milk.</span>—Boil a quarter of an ounce of isinglass in a
+pint of new milk till reduced to half, and sweeten.</p>
+
+<p><span class="smcap">Suet Milk.</span>—Cut one ounce of mutton or veal suet into shavings,
+and warm it slowly over the fire in a pint of milk, adding a little
+grated lemon-peel, cinnamon, and loaf sugar.</p>
+
+<p><span class="smcap">Imitation of Asses’ Milk.</span>—Boil together equal quantities of new
+milk and water; sweeten with white sugar-candy, and strain.—Or,
+Stir into a gill each of milk and boiling water a well-beaten egg,
+and sweeten with white sugar-candy.</p>
+
+<p><span class="smcap">Barley Milk.</span>—Boil half a pound of washed pearl-barley in one
+quart of milk and half a pint of water, and sweeten: boil it again,
+and drink it when almost cold.</p>
+
+<p><span class="smcap">Baked Milk.</span>—Is much recommended for consumption. The milk
+should be put into a moderately warm oven, and be left in it all night.</p>
+
+<p><span class="smcap">Calf’s Feet and Milk.</span>—Put into a jar two calf’s feet with a
+little lemon-peel, cinnamon, or mace, and equal quantities of milk
+and water to cover them; tie over closely, and set in a slack oven
+for about three hours; when cold, take off the fat: and sweeten and
+warm as required.</p>
+
+<p><span class="smcap">Sheep’s Trotters.</span>—Simmer six sheep’s trotters, two blades of mace,
+a little cinnamon, lemon-peel, a few hartshorn shavings, and a little
+isinglass, in two quarts of water to one; when cold, take off the
+fat, and give nearly half a pint twice a day, warming with it a little
+new milk.</p>
+
+<p><span class="smcap">Isinglass.</span>—Boil one ounce of isinglass shavings, forty Jamaica
+peppercorns, and a bit of brown crust of bread, in a quart of water, to
+a pint, and strain it. This makes a pleasant jelly to keep in the
+house; of which a large spoonful may be taken in wine and water,
+milk, tea, soup, or any way most agreeable.</p>
+
+<p><span class="smcap">Gloucester Jelly.</span>—Boil in two quarts of water till reduced to
+one quart, the following ingredients: hartshorn shavings, isinglass,
+barley and rice, one ounce of each. When this jelly, which is light
+and very nourishing, is to be taken, a few table-spoonfuls of it must
+be dissolved in a little milk, together with a bit of cinnamon, lemon-peel,
+and sugar. It will be very good without the seasoning.</p>
+
+<p><span class="smcap">Bread Jelly.</span>—Cut the crumb of a penny roll into thin slices,
+and toast them equally of a pale brown; boil them gently in a quart
+of water till it will jelly, which may be known by putting a little
+in a spoon to cool; strain it upon a bit of lemon-peel, and sweeten
+it with sugar.</p>
+
+<p><span class="smcap">Rice Jelly.</span>—Boil half a pound of rice, and a small piece of cinnamon,
+in two quarts of water, for one hour; pass it through a
+sieve, and when cold it will be a firm jelly, which, when warmed in
+milk and sweetened, will be very nutritious; add one pint of milk
+to the rice, in the sieve, boil it for a short time, stirring it constantly,
+strain it, and it will resemble thick milk, if eaten warm.</p>
+
+<p><span class="pagenum" id="Page_146">[146]</span></p>
+
+<p><span class="smcap">Strengthening Jelly.</span>—Simmer in two quarts of soft water, one
+ounce of pearl-barley, one ounce of sago, one ounce of rice, till reduced
+to one quart; take a tea-cupful in milk, morning, noon, and night.</p>
+
+<p><span class="smcap">Hemp-seed Jelly.</span>—Bruise hemp-seeds, boil them in water, and
+strain; afterwards, simmer the liquor until it is of the thickness of gruel.</p>
+
+<p><span class="smcap">Tapioca Jelly.</span>—Wash the tapioca, soak it for three hours in cold
+water, in which simmer it till dissolved with a piece of thin lemon-peel;
+then sweeten, and take out the peel before using.</p>
+
+<p><span class="smcap">To Make Panada in Five Minutes.</span>—Set a little water on the
+fire with some sugar and a scrape of nutmeg and lemon-peel; meanwhile
+grate some crumbs of bread. The moment the mixture boils up,
+keeping it still on the fire, put the crumbs in, and let it boil as fast
+as it can. When of a proper thickness just to drink, take it off.
+<i>Or</i>,—Put to the water a bit of lemon-peel, mix the crumbs in, and,
+when nearly boiled enough, put some lemon or orange syrup. Observe
+to boil all the ingredients, for if any be added after, the panada will
+break and not jelly.</p>
+
+<p><span class="smcap">Chicken Panada.</span>—Boil a chicken, till about three parts ready, in
+a quart of water; take off the skin, cut the white meat off when cold,
+and put into a marble mortar; pound it to a paste with a little of the
+water it was boiled in, season with salt, a grate of nutmeg, and the
+least bit of lemon-peel. Boil gently for a few minutes to the consistency
+you like; it should be such as you can drink, though tolerably
+thick. This conveys great nourishment in a small compass.</p>
+
+<p><span class="smcap">Sippets.</span>—When the stomach will not receive meat, sippets are very
+nutritious, and prepared in this simple manner:—On an extremely hot
+plate, put two or three sippets (small square pieces) of bread, and
+pour over them some gravy, from beef, mutton, or veal, with which
+no butter has been mixed. Sprinkle a little salt over.</p>
+
+<p><span class="smcap">Broths of Beef, Mutton, and Veal.</span>—Put two pounds of lean beef,
+one pound of scrag of veal, one pound of scrag of mutton, sweet herbs,
+and ten peppercorns, into a nice tin saucepan, with five quarts of water;
+simmer to three quarts, and clear off the fat when cold. Add one onion,
+if approved. Soup or broth made of different meats is more supporting,
+as well as better flavoured. To remove the fat, take it off when cold
+as clean as possible; and if there be still any remaining, lay a bit of
+clean blotting-paper on the broth when in the basin, and it will take up
+every particle. Or, if the broth is wanted before there is time to let it
+get cold, put a piece of cork up the narrow end of a funnel, pour the
+broth into it, let it stand for a few minutes, and the fat will rise to the
+top; remove the cork and draw off in a basin as much of the broth as
+is wanted, which will be perfectly free from fat.</p>
+
+<p><span class="smcap">For a Quick-made Broth.</span>—Take a bone or two of a neck or loin
+of mutton, take off the fat and skin, set it on the fire in a small tin
+saucepan that has a cover, with three-fourths of a pint of water, the
+meat being first beaten and cut in thin bits; put a bit of thyme and
+parsley, and, if approved, a slice of onion. Let it boil very quickly;
+skim it; take off the cover if likely to be too weak, else cover it.
+Half an hour is sufficient for the whole process.</p>
+
+<p><span class="pagenum" id="Page_147">[147]</span></p>
+
+<p><span class="smcap">Calf’s Feet Broth.</span>—Boil two calf’s feet, two ounces of veal, and
+two of beef, the bottom of a penny loaf, two or three blades of mace,
+half a nutmeg sliced, and a little salt, in three quarts of water, to three
+pints; strain, and take off the fat.</p>
+
+<p><span class="smcap">Chicken Broth.</span>—May be made of any young fowl, which is
+afterwards to be brought to table; but the best sort is to be procured
+from an old cock or hen, which is to be stewed down to rags, with a
+couple of onions, seasoned with salt and a little whole pepper; skim
+and strain it.</p>
+
+<p><span class="smcap">A Weaker Kind.</span>—After taking off the skin and rump, put the
+body and legs of a fowl, from the white meat of which chicken panada
+has been made, into the water it was boiled in, with one blade of mace,
+one slice of onion, and ten white peppercorns. Simmer till the broth
+be of a pleasant flavour.</p>
+
+<p><span class="smcap">Beef Tea.</span>—Cut half a pound of lean fresh beef into slices, lay it in
+a dish, and pour over it a pint of boiling water; cover the dish and let
+it stand half an hour by the fire, then just boil it up, pour it off clear,
+and salt it very little.</p>
+
+<p><span class="smcap">Veal Tea</span> is made in the same way, and <span class="smcap">Chicken Tea</span> also.</p>
+
+<p><span class="smcap">Another, to Drink Cold.</span>—Take one pound of lean beef, clear it
+from every particle of skin, fat, or sinew, rasp or divide it into very small
+pieces; then put it into a jar, and pour a quart of boiling water upon it;
+plunge the jar into a kettle of boiling water, let it stand by the side of the
+fire, but not near enough to simmer, and allow it to grow cold. Then strain
+the beef tea through a muslin sieve, and, if the patient be very delicate,
+filter it through blotting-paper. This tea is to be taken when cold, and
+will remain upon the stomach when other nourishment fails; it may be
+given to infants.</p>
+
+<p><span class="smcap">Eggs.</span>—An egg broken into a cup of tea, or beaten and mixed with a
+basin of milk, makes a breakfast more supporting than tea alone. An
+egg divided, and the yolk and white beaten separately, will afford two
+very wholesome draughts, and prove lighter than when taken together.
+Eggs very little boiled, or poached, taken in small quantities, convey
+much nourishment; the yolk only, when dressed, should be eaten by
+invalids.</p>
+
+<p><span class="smcap">Stew for Persons in Weak Health.</span>—Cut veal into slices, and
+put them into an earthen jar, with sliced turnips, and a little salt; cover
+closely, set the jar up to the neck in boiling water, and stew till the
+meat is tender.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_148">[148]</span></p>
+
+<h2 class="nobreak" id="DOMESTIC_MANIPULATION">DOMESTIC MANIPULATION.</h2>
+
+</div>
+
+<p>Under the head of Domestic Manipulation, we propose giving a series
+of instructions on the numerous and essential manual operations that
+are constantly being required in every family, and which, whether they
+are well or ill done, must of necessity be performed. The term
+Domestic Manipulation, employed in the widest sense, would include
+all the manual operations required in a house, but we propose to
+limit it to such as partake in a slight degree of a chemical or other
+scientific character; thus the operations of Filtering, Decanting,
+Weighing, Measuring, Bottling, Corking, Unstoppering, Pounding,
+Heating, Boiling, Distilling, Cementing, &amp;c., &amp;c., will be included;
+whilst Dusting, Washing, and Scrubbing, though no less, in strictness,
+manipulations, will be passed over in silence. These general directions
+will be followed by a number of Receipts and Hints tried and recommended
+by numerous intelligent Housekeepers.</p>
+
+<h3>I.<br>
+CLEANING, DRYING, CORKING, TYING DOWN, STOPPERING, AND UNSTOPPERING.</h3>
+
+<p><span class="smcap">Cleaning.</span>—Perhaps no more effectual and easy mode of cleaning
+wine and beer bottles can be recommended than that commonly
+adopted, viz., the use of small shot and water; in the case of old port
+wine bottles, however, it often occurs that the mechanical action of the
+shot fails to remove the hardened crust from the interior; a small
+quantity of pearlash or soda, or still better, the washing liquids
+described in another page, added to the water, will soften the crust
+sufficiently to permit its easy removal; there is, however, one objection
+to the use of shot for the purpose of cleaning bottles; unless due care
+be taken, by the violence of the shaking it often happens that several
+become firmly wedged between the bottom and sides of the bottles, and
+are not removed by the subsequent rinsings with clean water, and if the
+bottles are used for acid wines or other liquids (almost all our home-made
+wines contain a considerable portion of free acid), the shots are
+slowly dissolved; and from the metallic arsenic which they contain, as
+well as from the lead itself, the liquid is rendered poisonous. This
+effect may be readily guarded against by removing any shots which
+may have become fixed, by a stiff wire slightly hooked at the end.</p>
+
+<p><span class="pagenum" id="Page_149">[149]</span></p>
+
+<p>Decanters are formed of flint glass, which is much softer and more
+readily scratched than the common kinds, they require therefore a less
+rough treatment; in general, warm (not boiling) water, with the
+addition of a few pieces of coarse brown paper, and if requisite a little
+soda, will be found effectual; should greater force be required, a small
+portion of tow wrapped round the notched end of a moderately stiff
+wire, and used with a little strong soda, will be found sufficient. Sand
+or ashes should never be employed in cleaning decanters, as they
+roughen and totally disfigure the brilliant surface of the glass.</p>
+
+<p><span class="smcap">Drying.</span>—It is scarcely necessary to speak of the advantages of
+being able to dry thoroughly both decanters and common bottles; if
+the former, after having been cleaned, are put away wet, they become
+musty; and many liquids are much injured by being put into wet
+bottles. Some of our readers have doubtless experienced the inefficiency
+of the ordinary means for drying decanters, &amp;c., after draining for some
+days they still remain damp, and if placed near a fire the warmth merely
+drives the vapour to the colder part of the vessel; they may, however,
+be readily and quickly dried after draining, by making them slightly
+warm and blowing in fresh air with a pair of bellows, which rapidly
+carries out the damp vapour, and leaves the vessel perfectly dry. If
+bellows are not at hand, the damp air may be <i>drawn out</i> (not blown)
+with the mouth, assisted by a tube sufficiently long to reach nearly to
+the bottom of the decanter; in the laboratory a piece of glass tube is
+usually taken, being always at hand, but for domestic use a piece of
+paper may be rolled up so as to form an extemporaneous and effectual
+substitute.</p>
+
+<p><span class="smcap">Corking.</span>—Little can be said with regard to the corking of bottles,
+beyond stating the fact that cheap bad corks are always dear; the best
+corks are soft, velvety, and free from large pores; if squeezed they
+become more elastic and fit more closely. If good corks are used of
+sufficiently large size to be extracted without the corkscrew, they may be
+employed many times in succession, especially if they are soaked in
+boiling water after, which restores them to their original shape, and
+renews their elasticity.</p>
+
+<figure class="figcenter illowp100" id="illus-149" style="max-width: 18.75em;">
+  <img class="w100" src="images/illus-149.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 1.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Tying down.</span>—The operation of tying down corks merits a longer
+notice, as without it many effervescent wines and liquids could not be
+preserved. The most common
+mode of fastening
+down corks, is with the
+ginger beer knot, which is
+thus made:—First the
+loop is formed as in Fig.
+1, then that part of the
+string which passes across
+the loop is placed on the
+top of the cork, and the loop itself passed down around the neck of the
+bottle, and by pulling the ends of the cord is made tight beneath the
+rim; the ends of the string are finally brought up, and tied either in a
+double knot, or in a bow on the top of the cork. When ginger beer is
+<span class="pagenum" id="Page_150">[150]</span>made at home it will be found most advantageous to use the best corks,
+and to tie them down with a bow, when both corks and strings may be
+made use of repeatedly.</p>
+
+<div class="figcenter">
+
+<figure class="figmulti illowp100" id="illus-149b" style="max-width: 12.5em;">
+  <img class="w100" src="images/illus-149b.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 2.</i></p>
+  </figcaption>
+</figure>
+
+<figure class="figmulti illowp100" id="illus-150" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-150.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 3.</i></p>
+  </figcaption>
+</figure>
+
+</div>
+
+<p>For effervescent wines, such as champagne,
+gooseberry, &amp;c., which require to be kept a
+longer time, and are more valuable, a securer
+knot is desirable, which may be made thus:—A
+loop as in <a href="#illus-149b"><i>Fig. 2</i></a> is first formed, and the
+lower end is then turned upwards and carried
+behind the loop, as shown at <a href="#illus-150"><i>Fig. 3</i></a>; it is then
+pulled through the loop as in <a href="#illus-150b"><i>Fig. 4</i></a>, and in
+this state is put over the neck of the bottle;
+the part a being on one side, and the two parts
+of the loop on the other; on pulling the two
+ends the whole becomes tight round the neck,
+and the ends, which should be quite opposite,
+are to be brought up over the cork, twice twisted, as in <a href="#illus-150c"><i>Fig. 5</i></a>, and then
+tied in a single knot.</p>
+
+<figure class="figcenter illowp100" id="illus-150b" style="max-width: 28.125em;">
+  <img class="w100" src="images/illus-150b.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 4.</i></p>
+  </figcaption>
+</figure>
+
+<figure class="figcenter illowp100" id="illus-150c" style="max-width: 18.75em;">
+  <img class="w100" src="images/illus-150c.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 5.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Stoppering.</span>—The stoppering of bottles is an operation usually
+performed by the makers; it may, however, be useful to know that
+badly fitting stoppers may be readily fitted by re-grinding; this is done
+by dipping the stopper in a mixture of fine sand, or still better, emery
+and water, replacing it, and turning it backwards and forwards with a
+slight pressure; fresh sand must be applied from time to time. When
+the fitting is exact, so that the stopper turns freely without shaking, the
+whole may be finished off by using a little fine emery and oil.</p>
+
+<p><span class="smcap">Unstoppering.</span>—This operation is much more likely to be required
+than the one last described, for the stoppers of decanters, smelling-bottles,
+&amp;c., from various causes, frequently become fixed, and many are
+the fractures both of bottles and stoppers, caused by the misdirected
+efforts to remove them. In treating of the various means that may be
+employed, we will mention them in the order in which they should be
+tried, beginning with the simpler and more easy, and passing on to
+those which are more effectual, and at the same time, unfortunately,
+more dangerous. The first method, then, that should be tried, is to
+press the stopper upwards with the fore-finger and thumb of the left
+hand (the other fingers holding the neck of the bottle), and at the same
+time giving the stopper a succession of short, sharp, light taps, with the
+wooden handle of a chisel, knife, or small hammer; care must be taken
+not to strike the stopper with sufficient force to break it, and it should
+be borne in mind that it is not the force of the blow, but the vibration,
+or jar, which is effectual in loosening it; should this plan be found
+<span class="pagenum" id="Page_151">[151]</span>ineffectual after a short trial, it may probably be from the stopper being
+cemented by some substance, such as the dried sugar of a sweet wine.
+In such cases we should endeavour to dissolve the cement by a suitable
+solvent, which should be placed in the groove between the stopper and
+the bottle; thus, if the stopper is cemented with sugar, gum, or salt,
+water may be used; in many circumstances, oil is advantageous, or
+spirit, or even strong acid may be used; whatever liquid is employed it
+should be allowed to remain some days, being renewed if requisite, and
+the tapping, &amp;c., should be again had recourse to.</p>
+
+<p>Should these methods fail, a piece of cloth may be dipped in very hot
+water and wrapped round the neck of the bottle, when the heat causes
+the expansion of the glass, and if the stopper be tapped or twisted
+<i>before</i> the heat has had time to enlarge it, its removal may be effected;
+this operation must necessarily be a quick one, for if the stopper is
+heated and enlarged, as well as the bottle, it is obvious that no benefit
+will result. In the laboratory it is often customary to heat the bottle,
+not by a strip of cloth dipped in hot water, but by turning it rapidly
+over the flame of a lamp; in this way there is more danger of cracking
+the bottle, and the plan is not to be recommended in general, although
+employed with considerable success by those who, like operative
+chemists, are constantly in the habit of applying heat to glass vessels;
+it will at once be seen that the plan is fraught with great danger if
+applied to bottles containing inflammable liquids, as spirits, &amp;c.</p>
+
+<figure class="figcenter illowp100" id="illus-151" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-151.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 6.</i></p>
+  </figcaption>
+</figure>
+
+<p>The most effectual mode of removing stoppers, especially those of
+small bottles, such as smelling-bottles, remains to be described. Take
+a piece of strong cord, about a yard or
+four feet in length, double it at the
+middle, and tie a knot (<a href="#illus-151"><i>Fig. 6</i></a>, <i>b</i>) so as
+to form a loop (<i>a</i>) of about four inches
+in length at the doubled end, bring the
+knot close to one side of the stopper, and tie the ends tightly together
+on the opposite side, as at <a href="#illus-151b"><i>Fig. 7</i></a>, <i>e</i>, so as to fasten the string securely
+round the neck of the stopper; now
+pass one of the ends through the
+loop (<i>a</i>), and tie it firmly to the
+other end; the doubled cord is next
+to be placed over a bar or other
+support, then if the bottle is surrounded
+by a cloth to prevent
+accidents in case of fracture, and
+pulled downwards with a jerk, the
+force of which is gradually increased,
+it will be found that in a short time
+the stopper is liberated. Two precautions are requisite: one is, that the
+strain on both sides of the stopper is equal; the other, that care be
+taken that when the stopper is liberated, it is not dashed by the rebound
+against any hard substance, which would cause its fracture.</p>
+
+<figure class="figcenter illowp100" id="illus-151b" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-151b.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 7.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="pagenum" id="Page_152">[152]</span></p>
+
+<h3>II.<br>
+CUTTING, GRINDING, AND WRITING ON GLASS.</h3>
+
+<p>We have described the most advantageous modes of extracting
+fixed stoppers from decanters, &amp;c. It is possible that some of our
+readers may have followed our advice sufficiently well to have succeeded
+<i>in cracking the necks of their decanters</i>. In case any should have been
+so unfortunate, or rather we would say—if we were quite sure we
+were not addressing ladies—so clumsy, let them not despair; dexterity
+in manipulation comes by practice; and as no evil is without a
+remedy, we will next consider what can be done with the broken
+decanter. Unless it is cracked down to the bottom, it may be cut off
+and converted into a handsome sugar basin; or if not high enough
+for that purpose, will serve for a pickle dish, or a flower-stand, &amp;c.; and
+in the same way, a tumbler broken at the upper part will furnish an
+elegant salt-cellar, or serviceable soap dish; and even common bottles,
+if sufficiently stout, may be made into useful jars, instead of being
+consigned to the dust-heap.</p>
+
+<p>The operation of cutting glass, consists in leading a crack in the
+required direction; this is readily done by a hot iron rod, a piece of
+pointed burning charcoal, or, what is still better, a burning pastile—which
+is somewhat similar in its composition to those used for fumigation;
+and which latter, although rather expensive, and inconvenient
+from their shape, may be applied for the purpose. When the operation
+of cutting up glass vessels into useful forms is much had recourse to,
+pastiles are prepared for the purpose, being superior to a heated iron
+rod, as they continue to burn and retain their heat, whilst the latter
+requires to be re-heated, if the crack has to be led any considerable
+distance. Pastiles are readily made by rubbing up half an ounce of
+powdered gum tragacanth with water, so as to form a mucilage about
+as thick as ordinary starch; this should be allowed to remain a few
+hours, and then mixed with a quarter of an ounce of benzoin, previously
+dissolved in the smallest possible quantity of proof spirit; after
+mixing them together in a mortar, as much powdered charcoal should
+be added as will form a stiff paste, and the whole well worked together,
+rolled into sticks the size of a common black-lead pencil, and dried.
+As thus prepared, they should be free from cracks, and solid throughout;
+and on being ignited at the end, they will burn steadily away
+to a point. If an iron rod is used, it should be nearly as stout as the
+little finger, and taper at the end for an inch and a half to a blunt point.
+Before commencing the line along which it is wished to divide the
+glass, it should be marked with a pen and ink, and allowed to dry,
+when the iron, heated to dull redness, or the lighted extremity of the
+pastile, should be brought to the end of a crack, being held in a slanting
+direction with regard to the glass, as shown in the cut, and slowly
+moved in an oblique direction towards the line; the crack will be
+found to follow the heated point, and may be thus led as required,
+<span class="pagenum" id="Page_153">[153]</span>even passing over parts varying very considerably in thickness, as
+in the case of the flutings on a cut decanter; but it cannot, with
+certainty, be made to pass suddenly from a very thin to a very stout
+part, or the reverse: thus it may be led around the sides of a tumbler,
+but could hardly be made to pass down one side, across the bottom,
+and up the other. The rapidity with which the operation is performed,
+depends upon the heat of the iron or pastile; if the former is very
+hot, or the latter made to burn more vividly by blowing upon it, the
+operation is quickened, but it is not performed with so much certainty,
+as the crack may pass on further than is desirable: care should be
+taken not to lead the crack too near the
+edge of the vessel, or to another crack,
+as in that case it is apt to leave the
+proper course, and fly suddenly to the
+edge, to which an inexperienced operator
+should not attempt to go nearer than
+half an inch.</p>
+
+<figure class="figleft illowp90" id="illus-153" style="max-width: 18.75em;">
+  <img class="w100" src="images/illus-153.jpg" alt="">
+</figure>
+
+<p>It sometimes occurs that a piece is
+broken out of a glass, without leaving
+any crack to commence from; in this
+case, one must be made, by heating the
+edge (one formed by the fracture, if possible), with the iron or pastile,
+and instantly applying the moistened finger. When a crack is formed
+which may be used as described above, care must be taken not to
+cause an extensive fracture, which may run across the intended line
+of division; this may be avoided by commencing the crack at some
+distance from the line, and by applying the heated point for a very
+short time, preferring to make two or three unsuccessful attempts
+rather than to hasten the operation, and risk the destruction of the
+glass. When a glass vessel has been thus divided, the edges are
+sufficiently sharp to cut the fingers in handling, and are usually wavy;
+it is therefore necessary to make them smooth and even. The most
+ready way of doing this is, by grinding them down on a flat sandstone
+or ordinary paving-stone, with a little sharp sand or emery, and water,
+taking care to move the glass in a circular direction, and not merely
+backwards and forwards; the smoothness of the whole will depend
+entirely on that of the stone, and on the fineness of the sand or emery
+employed. If, from any irregularity, there is much glass to grind
+away, it is preferable to commence with sand, and finish with emery
+on a smooth stone; if the edges are not thus ground down, they should
+have the sharp angles, which are really dangerous, removed by a fine
+file, which should be moistened with oil of turpentine or camphine,
+as this liquid has an extraordinary effect in increasing the action of
+the file upon the glass, and at the same time protecting the steel
+instrument from wear.</p>
+
+<p>Advantageous as cracks are in glass vessels whenever we wish to
+separate them into two parts, they are by no means desirable under
+other circumstances; and it is as important to know how to stop their
+progress, as to lead them forward. This is readily done in stout glass,
+<span class="pagenum" id="Page_154">[154]</span>by drilling a hole about half an inch in advance of the crack, which
+gradually passes on into it, and then its further progress is arrested.
+Holes may be drilled in glass with a common drill and bow, the place
+being first marked with a file or flint, and the drill point kept wet
+with oil of turpentine. (It is hardly necessary to state, that a crack
+existing in the neck of a decanter, and liable to be forced apart with
+the stopper, could not be arrested in its progress by such means.) If
+necessary, a little emery powder may be used with the oil of turpentine;
+and after the operation, the hole must be filled up with some
+cement; if the vessel is to be used for holding liquids, a little fresh
+slaked lime, moistened with equal parts of white of egg and water,
+may be used for this purpose.</p>
+
+<p>The grinding of glass on a flat stone with sand or emery, and water,
+is often useful in making a bottle stand steadily; and by its means a
+wine-glass with a broken foot may be turned to good account; for if
+as much of the stem as possible is knocked off, by striking it with the
+back of a knife, the remainder may be ground away so that the vessel
+will stand.</p>
+
+<p>One of the most important Domestic Manipulations, although one
+of the most simple and easy, is the labelling of glass vessels. It is
+not too much to affirm, that scores of lives might have been saved if
+this had been attended to; in cases of accidental poisoning, we usually
+find that the victim has drunk from some bottle which has been put
+away without a label; and thus some corrosive liquid used for cleaning,
+or some poisonous lotion, has been inadvertently swallowed. One of
+the most ready modes of labelling glass, and other objects, consists
+in having at hand a sheet of paper, which has had spread on one side
+some gum water, mixed with half its weight of coarse brown sugar,
+and allowed to dry; this may be cut into labels, written on, and readily
+attached to glass by moistening with the tongue; the white margin
+of a sheet of postage stamps answers the purpose very well. If,
+however, acid liquids are used, or the vessel is placed in a damp situation,
+as a cellar, other means must be had recourse to. With a little practice
+it is easy to write in a legible, though not very conspicuous manner,
+on glass, with a gun-flint, or with the sharp-edged fragments of common
+flint. In the laboratory what is called a <i>writing</i> diamond is used for
+this purpose; this should not be confounded with a glazier’s diamond,
+which is used for dividing, and not scratching glass. We would here
+caution our reader against writing on glass with a diamond ring, &amp;c.,
+as the practice injures the jewel considerably; in the glazier’s diamond,
+the natural edges of the crystal are used, which are not liable to injury
+as are the cut angles of a brilliant.</p>
+
+<p>When glass vessels are exposed to damp, the best mode of writing
+on them is to prepare an ink for the purpose, by mixing the common
+cheap varnish, called Brunswick black, with half its weight of oil of
+turpentine, or what is the same thing, in a purer state, camphine; this
+should be kept in a closely corked bottle, and used with a broad nibbed
+quill pen; it soon dries, and though pale, is very distinct, and almost
+imperishable. If it is required much darker, about a quarter of an
+<span class="pagenum" id="Page_155">[155]</span>hour after it has been done, a little lamp-black should be rubbed over
+it, with cotton or wadding, when it immediately becomes as black as
+common ink, and resists damp, and rubbing or wiping with either wet
+or dry cloths for a very long time; the same ink is equally advantageous
+for use with white earthenware; and although we have never had
+occasion to use such a mixture, there is no doubt that a little whiting
+mixed thin, with any common varnish, would furnish an equally useful
+ink for writing on black bottles.</p>
+
+<h3>III.<br>
+DECANTING, STRAINING, AND FILTERING OF LIQUIDS.</h3>
+
+<p>The decanting of liquids is, under ordinary circumstances, an
+operation sufficiently simple to require no explanation; but the ease
+and certainty with which it can be performed, depend entirely upon
+the form of the vessel from which the liquid is poured; the adhesion
+existing between liquids and solids giving rise to the tendency in the
+former to run down the outside of the vessel; and, if the latter is
+nearly full, or very large in circumference, or the sides approach the
+perpendicular direction, this accident almost always occurs. The
+difficulty of returning a glass of wine to the decanter, or of pouring
+from one full tumbler into another, are well-known examples of this
+inconvenience.</p>
+
+<p>Advantage may, however, be taken of the adhesion of liquids to
+solids, and by it the former may be led into the required direction.
+This cannot be better illustrated than by a description of the means
+by which a glass of wine may be returned, without spilling, to the
+decanter. If a tea-spoon is dipped into the wine, so as to become
+wetted with it, and held perpendicularly with the bowl downwards,
+and the point over, but not touching the entrance into the decanter,
+and the edge of the glass be made to touch the back of the spoon,
+it will be found, on inclining the former, that the wine, having a
+perpendicular solid body to adhere to and run down, will do so in
+preference to trickling along the oblique outer surface of the wine-glass;
+and in this mode a liquid may be poured steadily out of any
+similar vessel with so little disturbance as not to agitate any sediment
+that may exist in it. In the laboratory of the chemist, a piece of
+glass rod is usually employed for this purpose; but a spoon, or pencil,
+or any similar substance having a surface capable of being wetted
+by the liquid, answers equally well.</p>
+
+<p>If, however, the vessel out of which it is wished to decant is large,
+very full, or the sides, on pouring, are nearly perpendicular, the plan
+is not successful; thus, it could not be employed in aiding the transfer
+of the liquid from one full tumbler to another. Even this may be
+accomplished without the aid of a funnel, or without spilling, by
+preventing the adhesion of the liquid to the edge or side of the
+<span class="pagenum" id="Page_156">[156]</span>vessel out of which it is poured, which may be readily done by
+greasing the rim, when it will be found quite practicable to pour out
+of a nearly full tumbler without spilling.</p>
+
+<p>In many instances, the employment of a syphon in decanting will
+be found very advantageous, particularly when the containing vessel
+is large, and cannot be readily moved, or when there is any sediment
+which it is desirable not to disturb. The most simple form of this
+instrument consists of a tube, bent as in <a href="#illus-156-1"><i>Fig. 1</i></a>, with one leg shorter
+than the other; this may be made of glass, pewter, or, in fact, of any
+kind of stiff tubing that will retain its form—a
+piece of gutta-percha pipe, carefully
+bent by a moderate warmth, whilst a piece
+of stout cord is in the interior to prevent the
+sides closing together, answers very well.
+Before use, the syphon must be filled with
+liquor; this is best accomplished by turning
+it upside down, with the opening to the short
+leg raised on a level with that of the long
+one, when the liquid should be poured into
+the former. When both legs are filled, they
+should be closed with the fingers; the
+shorter leg introduced into the liquid it is
+wished to draw off; and the opening of the longer leg brought to
+a lower level than that of the shorter, and on removing the fingers
+the liquid will flow as in <a href="#illus-156-1"><i>Fig. 1</i></a>, until it is below the level of the
+short leg. If the syphon is made of small tubing, or is lessened at
+the openings so as not to exceed one quarter of an inch in diameter,
+there will be no occasion to close the end of more than one leg with
+the finger, as the liquid will not flow when it is brought to the proper
+position unless both orifices are open; and thus the necessity of
+plunging the finger into the liquid is obviated, and the syphon can
+also be used with a narrow-necked bottle, into which the hand could
+not be passed.</p>
+
+<div class="figcenter">
+
+<figure class="figmulti illowp100" id="illus-156-1" style="max-width: 15.625em;">
+  <img class="w100" src="images/illus-156-1.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 1.</i></p>
+  </figcaption>
+</figure>
+
+<figure class="figmulti illowp100" id="illus-156-2" style="max-width: 9.375em;">
+  <img class="w100" src="images/illus-156-2.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 2.</i></p>
+  </figcaption>
+</figure>
+
+</div>
+
+<p>To do away with the necessity of filling the syphon before use,
+the instrument is usually made with a sucking tube,
+as in <a href="#illus-156-2"><i>Fig. 2</i></a>; in this case, all that is requisite is,
+to introduce the short leg, close the opening to the
+long one, and, by the action of the mouth, draw
+up the liquid until both legs are full, when, on
+removing the finger, the stream will flow. A very
+ingenious syphon of this kind is described by the
+German chemist Mohr; it is thus constructed:—Take
+a long Eau de Cologne bottle, and, with a file
+and turpentine, make a deep notch across, about
+an inch and a half from the bottom; then, with a
+charcoal point or pastile, or hot iron, produce a crack,
+and cut off the bottom, grinding it smoothly (all these
+manipulations are described in our last article, page
+<a href="#Page_152">152</a>); then take a tube bent at an angle of forty-five degrees, and, by
+<span class="pagenum" id="Page_157">[157]</span>means of a <i>good</i> cork, perforated with a rat-tail rasp, fit it tightly in
+the bottom of the bottle, and add also another piece of tubing for
+a suction tube; the whole
+will then have the appearance
+represented in <a href="#illus-157-1"><i>Fig. 3</i></a>, and will
+form an exceedingly useful and
+very convenient syphon.</p>
+
+<figure class="figcenter illowp100" id="illus-157-1" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-157-1.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 3.</i></p>
+  </figcaption>
+</figure>
+
+<p>In emptying large stone
+bottles or carboys, the following
+plan may be had recourse to:—Perforate
+a sound cork with
+two openings by a rat-tail rasp,
+and fit, air-tight, two tubes
+bent as in <a href="#illus-157-2"><i>Fig. 4</i></a>. On blowing
+through the upper, the liquid
+will be forced to ascend and run over the bend of the other, which
+will then act as a syphon. This plan is exceedingly useful in emptying
+carboys of corrosive liquids as oil of vitriol,
+&amp;c.; and if all the joints are—as they
+should be—air-tight, the flow may be
+arrested by closing the upper tube with
+the finger. In the figure the outer leg
+of the syphon is shortened to save space;
+in practice, it must be of sufficient length
+to be lower than the inner leg within the
+vessel.</p>
+
+<p>If a syphon is required frequently for
+decanting the same kind of liquid, it is
+found troublesome to be constantly filling
+it before each time of using it; this trouble
+is obviated by the use of an instrument
+formed with legs of equal length, which
+are turned up at the ends, as in <a href="#illus-157-3"><i>Fig. 5</i></a>;
+this having been filled, may be hung up
+in the erect position, and
+the liquid will not escape,
+but on plunging one end
+into a liquid, it will be
+found immediately to flow
+from the other, provided
+that the latter is below the
+level of the surface of the liquid.</p>
+
+<div class="figcenter">
+
+<figure class="figmulti illowp100" id="illus-157-2" style="max-width: 18.75em;">
+  <img class="w100" src="images/illus-157-2.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 4.</i></p>
+  </figcaption>
+</figure>
+
+<figure class="figmulti illowp100" id="illus-157-3" style="max-width: 10.9375em;">
+  <img class="w100" src="images/illus-157-3.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 5.</i></p>
+  </figcaption>
+</figure>
+
+</div>
+
+<p>The operations of straining and filtering are frequently
+required in domestic manipulations, and the
+apparatus employed usually consists of sieves and a jelly-bag. As
+in many other instances, it will be found advantageous to import several
+contrivances from the laboratory to the kitchen; one of the most useful
+(because most simple) strainers consists of a square frame, formed
+of four pieces of wood nailed together at the corners, with a piece
+<span class="pagenum" id="Page_158">[158]</span>of calico, linen, or canvas, of suitable fineness, tacked to the four
+sides; this strainer is particularly useful in separating any solid
+substance—as the residue in making wines—or if grated potatoes
+are put on one made of coarse cloth, the starch can be readily washed
+through, leaving the useless portion on the strainer; the cloth should
+not be tacked very loosely, as it bags down when any substance is
+put on it, and the liquid runs away below from the centre. This
+strainer is a most useful one; it is readily made, of any degree of
+fineness, and of any size; and it also possesses the great advantage,
+that, if necessary, the tacks fastening the cloth can easily be withdrawn,
+when the substance remaining can be rolled up in the cloth, and
+tightly squeezed to express the last portions of the liquid, which are
+frequently the most valuable.</p>
+
+<figure class="figcenter illowp100" id="illus-158" style="max-width: 31.25em;">
+  <img class="w100" src="images/illus-158.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 6.</i></p>
+  </figcaption>
+</figure>
+
+<figure class="figcenter illowp100" id="illus-158b" style="max-width: 23.4375em;">
+  <img class="w100" src="images/illus-158b.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 7.</i></p>
+  </figcaption>
+</figure>
+
+<p>In cases where a finer filtration is required than can be obtained
+by means of a cloth, as in cleaning turbid wine or spirit, the use of
+filtering-paper is recommended; this paper is merely a stouter kind
+of blotting-paper, thick varieties of which answer very well for
+domestic purposes; it is most simply used by taking a square piece,
+folding it into half—by bringing the two opposite edges together—and
+then folding the oblong so obtained across its length; by this
+means a small square is obtained, one quarter the original size, which
+may be opened into a hollow cup, having three thicknesses of paper
+on one side, and one on the other; this is to be placed, with the
+point downwards, in a funnel, and the liquid poured in; and as soon as
+the pores of the paper are expanded by the moisture, it will be
+found to flow through perfectly clear; care must be taken in making
+the filter, not to finger it much where the two foldings cross each other,
+as a hole is readily made at that part, and the filter spoiled. The
+objection to this simple contrivance is, that from its flat sides applying
+themselves closely to those of the funnel, the flow of the liquid
+is impeded, and is, therefore, slow. This effect may be obviated
+by the use of the plaited filter, the construction of which we will
+endeavour to describe. A square
+piece of filtering, or stout blotting-paper,
+is to be doubled, and the
+oblong so obtained is to be again
+folded in half, when if the last
+fold is opened, it will have the
+appearance of <a href="#illus-158"><i>Fig. 6</i></a>. From the
+corners <i>b b</i>, folds are to be creased
+in the direction towards <i>a</i>, but
+not reaching it for half an inch; these are indicated by the dotted
+lines, which divide the double paper
+into four triangles, each of which is to
+be again folded into eighths, and care
+must be taken that all the folds
+are made the same way, that is,
+projecting to the same side of the
+paper. When complete, the double
+and creased paper will appear as
+<span class="pagenum" id="Page_159">[159]</span><a href="#illus-158b"><i>Fig. 7</i></a>. Now divide each eighth into half, by a fold in the <i>opposite</i>
+direction to those previously made, when it will be found that the
+whole will fold up like a paper fan; the projecting loose ends which are
+formed by the corners <i>b</i>, should be cut off, and the double sides separated
+for the first time by blowing them apart, when the whole may be
+readily opened out as in <a href="#illus-159"><i>Fig. 8</i></a>. In making this filter, which takes
+a much less time than to follow the description,
+two precautions are requisite. The folds should
+be made at once with one firm pressure, and not
+with a series of rubbings; and all the creases should
+stop short of the middle, otherwise a hole will be
+made at that point, long before the filter is completed.
+The advantages of this filter are, that it exposes
+a large surface for the liquid to pass through; and
+from its only being in contact with the funnel where
+the angles project, the current flows away readily.</p>
+
+<figure class="figcenter illowp60" id="illus-159" style="max-width: 12.5em;">
+  <img class="w100" src="images/illus-159.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 8.</i></p>
+  </figcaption>
+</figure>
+
+<p>The best means for filtration of water, and the
+construction of water filters will be treated of when we speak of the
+“domestic manipulation” connected with that liquid.</p>
+
+<h3>IV.<br>
+THE MANUFACTURE AND USE OF CEMENTS.</h3>
+
+<p>The term cement, includes all those substances employed for the
+purpose of causing the adhesion of two or more bodies, whether
+originally separate, or divided by an accidental fracture. As the
+substances that are required to be connected together are exceedingly
+various, and differ very much in their properties as to texture, &amp;c., &amp;c.,
+and as the conditions under which they are placed, with regard to heat
+and moisture, are also exceedingly variable, a number of cements,
+possessed of very different properties, are required; for a cement that
+answers admirably under one set of circumstances, may be perfectly
+useless in others. A vast number of cements are known and used in
+the various arts; but they may all be referred to a few classes, and our
+object in this paper will be to describe the manufacture and use of the
+best of each class, and also to state what are the general principles
+upon which the success or failure of cementing usually depends.</p>
+
+<p>The different parts of a solid are held together by an attraction
+between their several particles, which is termed the attraction of
+cohesion, or cohesive attraction. The amount of this varies with the
+substance; thus, the cohesion of the particles of iron to one another is
+enormously great, whilst that between those of chalk is but small.
+This attraction acts only when the particles are in the closest possible
+contact; even air must not be between them. If, after breaking any
+substance, we could bring the particles into as close contact as before, and
+remove the air, they would re-unite, and be as strongly connected as
+ever. But, in general, this is impossible; small particles of grit and
+<span class="pagenum" id="Page_160">[160]</span>dust get between them; the film of interposed air cannot be removed;
+and thus, however firmly we press the edges of a broken cup together,
+it remains cracked china still. <i>Perfectly</i> flat, clean surfaces, like those
+of freshly ground plate-glass, may sometimes be made to cohere, so
+that the two pieces become one, and cannot be separated without
+breaking. The attraction of cohesion takes place between the parts of
+the same substance, and must not be confounded with that of adhesion,
+which is the attraction of different substances to one another; for
+example, the particles of a piece of wood are united by cohesive
+attraction, whilst the union of glue and wood to each other depends on
+adhesive attraction. And it is important that this distinction be borne
+in mind, for, in almost all cases, the cohesion between the particles of
+the cement is very much less than the adhesion of the cement to other
+bodies; and if torn apart, the connected joint gives way—not by the
+loosening of the adhesion—but by the layer of cement splitting down
+the centre. Hence the important rule, that the <i>less</i> cement in a joint,
+the stronger it is. Domestic manipulators usually reverse this, by
+letting as much cement as possible remain in the joint, which is,
+therefore, necessarily a weak one. A thick, nearly solid cement, which
+cannot be pressed out of the joint, is always inferior to a thinner one, of
+which merely a connecting film remains between the united surfaces.</p>
+
+<p>Having thus mentioned the general principles that ought always to
+be borne in mind, we will now proceed to describe the manufacture of
+some of the more useful cements, and their mode of use.</p>
+
+<p><span class="smcap">Mouth Glue</span> affords a very convenient means of uniting papers, and
+other small light objects; it is made by dissolving by the aid of heat,
+pure glue, as parchment glue, or gelatine, with about one quarter or
+one-third of its weight of coarse brown sugar, in as small a quantity of
+boiling water as possible; this, when perfectly liquid, should be cast
+into thin cakes on a flat surface <i>very</i> slightly oiled, and as it cools cut
+up into pieces of a convenient size. When required for use one end
+may be moistened by the mouth, and is then ready to be rubbed on any
+substances it may be wished to join; a piece kept in a desk or workbox
+is exceedingly convenient.</p>
+
+<p><span class="smcap">Paste</span> is usually made by rubbing up flour with cold water and
+boiling; if a little alum is mixed before boiling it is much improved,
+being less clammy, working more freely in the brush, and thinner, a less
+quantity is required, and it is therefore stronger. If required in large
+quantity, as for papering rooms, it may be made by mixing one quartern
+of flour, one quarter pound of alum, and a little warm water; when
+mixed, the requisite quantity of boiling water should be poured on
+whilst the mixture is being stirred. Paste is only adapted to cementing
+paper; when used it should be spread on one side of the paper, which
+should then be folded with the pasted side inwards, and allowed to
+remain a few minutes before being opened and used; this swells the
+paper, and permits its being more smoothly and securely attached.
+Kept for a few days, paste becomes mouldy, and after a short time putrid;
+this inconvenience may be obviated by the use of—</p>
+
+<p><span class="smcap">Permanent Paste</span>, made by adding to each half-pint of flour-paste
+<span class="pagenum" id="Page_161">[161]</span>without alum, fifteen grains of corrosive sublimate, previously rubbed
+to powder in a mortar, the whole is to be well mixed; this, if prevented
+from drying, by being kept in a covered pot, remains good any length of
+time, and is therefore convenient; but unfortunately it is extremely
+poisonous, though its excessively nauseous taste would prevent its
+being swallowed accidentally; it possesses the great advantage of not
+being liable to the attacks of insects.</p>
+
+<p><span class="smcap">Liquid Glue.</span>—Several preparations under this name have from
+time to time found their way into use. The liquid glue of the
+shops, however, is a totally different preparation, being inodorous,
+and very much cheaper. It is made by dissolving shell-lac in water,
+by boiling it along with borax, which possesses the peculiar property
+of causing the solution of the resinous lac. This preparation is
+convenient for its cheapness and freedom from smell, but it gives way
+if exposed to long-continued damp, which that made with naphtha
+resists.</p>
+
+<p>Of the use of <span class="smcap">common glue</span>, very little need be said; it should always
+be prepared in a glue-pot or double vessel, to prevent its being burned;
+which injures it very materially; the objection to the use of this
+contrivance is, that it renders it impossible to heat the glue in the inner
+vessel to the boiling point; this inconvenience can be obviated by
+employing in the outer vessel some liquid, which boils at a higher
+temperature than pure water, such as saturated solution of salt (made
+by adding one-third as much salt as water). This boils at 224° Fahr.,
+12° above the heat of boiling water, and enables the glue in the inner
+vessel to be heated to a much higher temperature than when pure water
+is employed. If a saturated solution of nitre is used, the temperature
+rises still higher.</p>
+
+<p><span class="smcap">Waterproof Cements</span> are very numerous; a very good one for
+uniting china and glass will be found in another page. It should be
+stated, however, that the gum ammoniac should be also dissolved in
+a small quantity of spirit. Mastic, used instead of ammoniac, makes
+a clearer cement. This mixture, under various fanciful titles, is
+usually sold at a most exorbitant rate.</p>
+
+<p><span class="smcap">Lime and Egg Cement</span> is frequently made by moistening the
+edges to be united, with white of egg, dusting on some lime from a
+piece of muslin, and bringing the edges into contact. A much better
+mode is to slake some freshly burned lime with a small quantity of
+<i>boiling</i> water; this occasions it to fall into a very fine dry powder,
+if excess of water has not been added. The white of egg used should
+be intimately and thoroughly mixed, by beating, with an equal bulk
+of water, and the slaked lime added to the mixture, so as to form a thin
+paste, which should be used speedily, as it soon sets. This is a valuable
+cement, possessed of great strength, and capable of withstanding
+boiling water. Cements made with lime and blood, scraped
+cheese, or curd, may be regarded as inferior varieties of it. Cracked
+vessels, of earthenware and glass, may often be usefully, though not
+ornamentally repaired by white lead spread on strips of calico, and
+secured with bands of twine. But in point of strength, all ordinary
+<span class="pagenum" id="Page_162">[162]</span>cements yield the palm to Jefferey’s Patented Marine Glue, a compound
+of India-rubber, shell-lac, and coal-tar naphtha. Small quantities
+can be purchased at most of the tool warehouses, at cheaper
+rates than it can be made. When applied to china or glass, the substance
+should be cautiously made hot enough to cement the glue,
+which should be then rubbed on the edges so as to become fluid,
+and the parts brought into contact immediately. When well applied,
+the mended stem of a common tobacco-pipe will break at any other
+part in preference to the junction. The colour of the glue unfortunately
+prevents its being used.</p>
+
+<p>The <span class="smcap">Red Cement</span>, which is employed by instrument makers for
+cementing glass to metals, and which is very cheap and exceedingly
+useful for a variety of purposes, is made by melting five parts
+of black resin, one part of yellow wax, and then stirring in, gradually,
+one part of red ochre or Venetian red; in fine powder, and
+previously <i>well dried</i>. This cement requires to be melted before
+use, and it adheres better if the objects to which it is applied are
+warmed. A soft cement, of a somewhat similar character, may be
+found useful for covering the corks of preserved fruit and other
+bottles, and it is made by melting yellow wax with an equal quantity
+of resin, or of common turpentine (not oil of turpentine, but the
+resin), using the latter for a very soft cement, and stirring in, as
+before, some dried Venetian red. Bearing in mind our introductory
+remarks, it will be seen that the uniting broken substances with a
+thick cement is disadvantageous, the object being to bring the surfaces
+as closely together as possible. As an illustration of a right
+and a wrong way of mending, we will suppose a plaster of Paris
+figure broken; the wrong way to mend it is by a thick plate of
+plaster, which makes, not a joint, but a botch. The right way to
+mend it, is by means of some well-made carpenter’s glue, which,
+being absorbed into the porous plaster, leaves merely a film covering
+the two surfaces, and, if well done, the figure is stronger than
+elsewhere.</p>
+
+<p>On carefully reading over our article, we find one useful substance
+has been omitted, namely, what is termed <i>mastic</i> cement, which is
+used for making a superior coating to inside walls, and which must
+not be confounded with the <i>resin mastic</i>. It is made by mixing
+twenty parts of well-washed and sifted sharp sand, with two parts
+of litharge, and one of freshly burned and slaked quick-lime, in fine
+<i>dry</i> powder. This is made into a putty, by mixing with linseed
+oil; it sets in a few hours, having the appearance of light stone;
+and we mention it, as it may frequently be employed with
+advantage in repairing broken stonework (as stairs) by filling up
+the missing parts. The employment of Roman cement, plaster,
+&amp;c., for masonry work, hardly comes within the limits of Domestic
+Manipulation.</p>
+
+<p><span class="pagenum" id="Page_163">[163]</span></p>
+
+<h3>V.<br>
+DIVIDING, POWDERING, GRINDING, ETC.</h3>
+
+<p>The operations of chopping, powdering, grinding, &amp;c., are so frequently
+required in cooking, and the other branches of domestic economy,
+as to render any description of their utility wholly unnecessary;
+and we may therefore confine ourselves to describing the best means
+of accomplishing the object desired. Powdering is usually performed
+by the aid of the pestle and mortar. Most of the works on Cookery
+recommend the use of a marble mortar; this material is about one of
+the worst that could be selected for the purpose. In the first place,
+it is expensive; secondly, it is rapidly corroded, even by the weak
+acids used for food; thirdly, it is readily stained by oily substances;
+fourthly, it is absorptive of strong flavours, imparting them readily
+to the next substance pounded; and lastly, it is brittle, and even if
+not broken, is not calculated to withstand much wear. By far the
+best material for the purpose is the Wedgewood ware; mortars made
+of it are cheaper, cleaner in use, and stronger than those of marble,
+and are not corroded by acids or alkalies—their pre-eminence is so
+great, that they are invariably used by druggists.</p>
+
+<figure class="figright illowp42" id="illus-163" style="max-width: 12.5em;">
+  <img class="w100" src="images/illus-163.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 9.</i></p>
+  </figcaption>
+</figure>
+
+<p>The act of powdering requires great tact and practice to perform
+it neatly and rapidly. After the object has been broken into small
+pieces by blows from the pestle, a grinding action is required; this
+should at first be given by striking the fragments, not in the centre
+of the mortar, but towards the side furthest from the operator; the
+pestle, by this means, grinds over them in its descent to the centre,
+and much more rapidly accomplishes their division than if mere blows
+are given. After the object has been divided to a certain extent,
+blows are entirely useless, and a grinding in circles becomes requisite;
+if the circle is confined to one part of the mortar, the same portions
+get rubbed over and over again, the others escaping;
+this is avoided by constantly and regularly
+altering the size of the circles. If they are commenced
+in the centre, they should gradually increase
+in size until the sides are reached, and
+then contract again, and so on. By this means,
+the whole of the powder is brought under the
+action of the pestle, and the operation is much
+quicker than if performed at random. One great
+fault usually committed in powdering, is the endeavour
+to operate on too large a quantity of material
+at one time. The operation is much more
+rapidly conducted if small portions are taken, and
+if the material is tough, and contains much fibrous
+matter, the process may be very much shortened by
+removing those parts which are sufficiently powdered, by sifting from
+time to time through a sieve. This may be objectionable, however,
+<span class="pagenum" id="Page_164">[164]</span>from the fine powder escaping into the air; in this case, the following
+contrivance will be found useful:—A cylindrical tea-canister of the
+requisite size is taken, with a loosely fitting lid, (or, if tight, the
+lid may be enlarged by four slits being made partly up the
+sides); a bag of lawn is dropped into the canister, the top being
+turned over the edge; the powder to be sifted is put in the bag,
+the lid put on, and, by tapping and shaking, the finest portions
+pass into the canister without any escaping into the air—a point
+of very considerable importance where the powder is irritating or
+expensive.</p>
+
+<p>Various contrivances are constantly had recourse to, in order to
+render certain substances more readily pulverisable, the contrivance
+varying very much with the peculiarities of the substance. We will
+mention a few of these, as they may afford useful suggestions in cases
+of difficulty. All vegetable, and many mineral substances, are much
+more readily powdered after having been <i>thoroughly</i> dried; so far is
+this process carried, that many drugs are dried so as to lose fifteen
+per cent. of their weight before powdering. In proof of the utility
+of the drying, let any person try to powder a piece of whiting as it
+comes from the oilman’s; it will be found to cake together, and be more
+readily powdered; if dry, however, it powders with the greatest ease.
+After drying, substances should not be exposed to the air; but, unless
+they are of such a nature as to be softened by heat, are better operated
+on while still warm. Flints are more readily powdered by being heated
+to redness and quenched in cold water; charcoal, for tooth-powder,
+while still warm from drying. Gum can only be powdered whilst
+perfectly dry. Camphor, which is with great difficulty powdered alone,
+yields readily if a drop or two of spirit is poured on it. Substances
+which clog together and cake under the pestle, are not uncommon; to
+these it is sometimes requisite to add sand, which may afterwards be
+separated—this prevents the clogging; but its use is often impracticable.
+Lime, if required in very fine powder, for dusting over plants
+to kill slugs, &amp;c., is readily obtained by slaking it, when fresh burned,
+with <i>boiling</i> water; when, if too much water is not used, it falls into
+an exceedingly fine powder.</p>
+
+<p>Sal-ammoniac, and some other saline bodies, are most readily
+powdered by dissolving them in as small a quantity of boiling water as
+possible, and stirring the solution rapidly as the water is boiled away,
+or as the solution cools. Before dismissing the pestle and mortar, we
+may allude to their use in mixing powders together, although a much
+more ready mode of doing this is with a sieve. Two or more powders
+stirred together, and passed two or three times through a sieve, are
+much more intimately mixed, than if rubbed for a long time in a mortar.
+Metals cannot be divided in the mortar; the most convenient mode of
+proceeding, if they are fusible under a white heat, is to melt them, and
+pour them whilst liquid into a pail of water, which should be full to
+avoid any spluttering, and the hotter the metal, the more filmy the
+particles. It is scarcely requisite to state, that the metal should be
+poured in a circle, so as not to collect at one place.</p>
+
+<p><span class="pagenum" id="Page_165">[165]</span></p>
+
+<p>Chopping is usually performed in the kitchen, with a large common
+knife; but is more speedily done by some of the improved contrivances
+similar to the following:—The chopping-board should be made of hard
+wood, with the grain at right angles to the surface of the board, by
+which it is rendered much more durable than if they are parallel to it.
+The chopping-knives should be placed at right angles to the handles,
+and may be of either the following patterns. If a large quantity of
+material has to be acted on, we would
+recommend a board as above, not less than
+three inches thick, and smooth on both
+sides, so that either may be used, of the
+requisite size—say eighteen inches or two
+feet in diameter. On this should stand a
+loose bottomless tub, to confine the materials,
+and the whole resting on the floor,
+should be used with a knife, sufficiently
+long in the handle to be employed by a
+person standing erect, and it would be very
+convenient to have a small cross-bar for
+the hands, as shown in <a href="#illus-165-2"><i>Fig. 12</i></a>.</p>
+
+<div class="figcenter">
+
+<figure class="figmulti illowp100" id="illus-165-1" style="max-width: 6.25em;">
+  <img class="w100" src="images/illus-165-1.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 10.</i></p>
+  </figcaption>
+</figure>
+
+<figure class="figmulti illowp100" id="illus-165-1b" style="max-width: 6.25em;">
+  <img class="w100" src="images/illus-165-1b.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 11.</i></p>
+  </figcaption>
+</figure>
+
+</div>
+
+<figure class="figcenter illowp80" id="illus-165-2" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-165-2.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 12.</i></p>
+  </figcaption>
+</figure>
+
+<p>Small chopping-knives are sold, consisting of three blades riveted
+together, and a very convenient one is made by fastening, at convenient
+distances, a number of flat circular disks, sharpened at the edges, on to
+a central axis with a handle at each end.</p>
+
+<p>Many substances, such as stale bread, dried herbs, &amp;c., may be very
+conveniently powdered by rubbing them through a wire sieve, of the
+requisite degree of fineness. Herbs
+intended for use in this way, should
+be dried as rapidly as possible,
+without being scorched, in small
+heaps, before the fire; parsley and
+others done this way, may be powdered,
+retaining their bright green
+colour and flavour, both of which
+are preserved if they are corked
+tightly in bottles, and kept in a
+dry, dark cupboard. The use of
+waxed paper to preserve dried
+powders in, or for tying them down
+in jars, or generally as a very good
+substitute for bladder, will often be
+found convenient. It is readily made by laying a sheet of smooth stout
+paper on a warm iron plate, as the top of a kitchen oven; on this place
+the thin tissue or other paper to be waxed; put a piece of wax on it,
+and as it melts, rub it over, spreading it evenly. One end of a cork,
+covered with two thicknesses of linen, answers very well for a rubber.
+If a hot plate is not at hand, the sheet of paper may be held before the
+fire, and rubbed over as it warms, with the cut edge of a cake of white
+wax; but this requires the co-operation of two persons.</p>
+
+<p><span class="pagenum" id="Page_166">[166]</span></p>
+
+<h3>VI.<br>
+KNOTS, PACKAGES, PARCELS, ETC.</h3>
+
+<p>The poet Crabbe, speaking of the writing of the rustics, signing
+his parish register, says—</p>
+
+<div class="poetry-container">
+  <div class="poetry">
+    <div class="stanza">
+      <div class="verse indent8">“’Tis strange that men</div>
+      <div class="verse indent0">Who guide the plough should fail to guide the pen!</div>
+      <div class="verse indent0">For half a mile the furrows even lie;</div>
+      <div class="verse indent0">For half an inch the letters stand awry.”</div>
+    </div>
+  </div>
+</div>
+
+<p>A parallel remark might with equal justice be made on the gentler
+sex, who, after exercising a degree of tact, neatness, and tasteful
+invention, that the self-styled “lords of the creation” might in vain
+hope to rival, in the formation of a piece of needlework, knitting,
+netting, or crochet, are for the most part, totally unable, when it is
+finished, to tie it up so as to make a decent parcel; ladies’ packages
+are, in fact, the opprobrium of the sex—the annoyance of all carriers,
+cads, and coachmen, who have anything to do with their conveyance,
+and the torment of their owners; the cords are certain to become
+loose, the knots are sure to slip, except when a slip-knot is requisite,
+and then it is a fixture! It is in the hope that we may be instrumental
+in improving this state of things, that we are induced to devote this
+article to Knots, Packages, Parcels, &amp;c., and we shall at once lay before
+our fair readers a method of tying a parcel neatly and securely, and
+at the same time affording facilities of releasing the contents without
+destroying the string by cutting it away—a too ordinary practice,
+especially where time is an object.</p>
+
+<figure class="figcenter illowp100" id="illus-166" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-166.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 13.</i></p>
+  </figcaption>
+</figure>
+
+<p>The most simple purpose for which a knot is required, is the
+fastening together of two pieces of
+string or cord: the knot selected
+for this purpose should possess two
+important properties—it should
+be secure from slipping, and of
+small size. Nothing is more common
+than to see two cords
+attached together in a manner
+similar to that shown in <a href="#illus-166"><i>Fig. 13</i></a>. It is scarcely possible to imagine
+a worse knot; it is large and clumsy, and as the cords do not
+mutually press each other, it is certain to slip, if pulled with any
+great force. In striking contrast to this—the worst of all—we place
+one of the best; namely, the knot usually employed by netters, and
+which is called by sailors “the sheet-bend.” It is readily made
+by bending one of the pieces of cord into a loop (<i>a b</i>, <a href="#illus-167-1"><i>Fig. 14</i></a>),
+which is to be held between the finger and thumb on the left
+<span class="pagenum" id="Page_167">[167]</span>hand; the other cord <i>c</i> is passed through the loop from the farther
+side, then round behind the two legs of the loop, and lastly, under
+itself, the loose end coming out at <i>d</i>. In the smallness of
+its size, and the firmness with which the various parts grip
+together, this knot surpasses every other: it can, moreover,
+be tied readily when one of the pieces, viz., <i>a</i>, <i>b</i>,
+is exceedingly short; in common stout twine, less than
+an inch being sufficient to form the loop. The above
+method of forming it is the simplest to describe, although
+not the most rapid in practice; as it may be made in
+much less time by crossing the two ends of the cord (<i>a b</i>,
+<a href="#illus-167-2"><i>Fig. 15</i></a>) on the tip of the fore-finger of the left hand,
+and holding them firmly by the left thumb, which covers
+the crossing; then the part <i>c</i> is to be wound round the
+thumb in a loop, as shown in the figure, and passed
+between the two ends, behind <i>a</i> and before <i>b</i>; the
+knot is completed by turning the end <i>b</i> downwards in
+front of <i>d</i>, passing it through the loop, securing it under
+the left thumb, and tightening the whole by pulling
+<i>d</i>. As formed in this mode, it is more rapidly made than
+almost any other knot; and, as before stated, it excels
+all in security and compactness, so firmly do the various
+turns grip each other, that after having been tightly pulled, it is
+very difficult to untie; this is the only drawback to its usefulness, and
+in this respect it is inferior to the
+reef-knot, <a href="#illus-168-1"><i>Fig. 16</i></a>, which is made in
+precisely the same manner that a shoestring
+is tied, only pulling out the ends
+instead of leaving them as bows. The
+only precaution necessary in making a
+reef-knot is, to observe that the two
+parts of each string are on the same
+side of the loop; if they are not, the
+ends (and the bows, if any are formed)
+are at right angles to the cords; the
+knot is less secure, and is termed by
+sailors a granny-knot. Other knots
+are occasionally used to connect two
+cords, but it is unnecessary to describe
+them, as every useful purpose may be
+answered by those above mentioned.</p>
+
+<div class="figcenter">
+
+<figure class="figmulti illowp100" id="illus-167-1" style="max-width: 9.375em;">
+  <img class="w100" src="images/illus-167-1.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 14.</i></p>
+  </figcaption>
+</figure>
+
+<figure class="figmulti illowp100" id="illus-167-2" style="max-width: 18.75em;">
+  <img class="w100" src="images/illus-167-2.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 15.</i></p>
+  </figcaption>
+</figure>
+
+<figure class="figmulti illowp100" id="illus-168-1" style="max-width: 9.375em;">
+  <img class="w100" src="images/illus-168-1.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 16.</i></p>
+  </figcaption>
+</figure>
+
+</div>
+
+<p>The binding knot (<a href="#illus-168-2a"><i>Figs. 17</i></a> and <a href="#illus-168-2b"><i>18</i></a>) is exceedingly useful in
+connecting broken sticks, rods, &amp;c., but some difficulty is often
+experienced in fastening it at the finish; if, however, the string is
+placed over the part to be united, as shown in <a href="#illus-168-2a"><i>Fig. 17</i></a>, and the long
+end <i>b</i>, used to bind around the rod, and finally passed through the
+loop <i>a</i>, as shown in <a href="#illus-168-2b"><i>Fig. 18</i></a>, it is readily secured by pulling <i>d</i>, when
+the loop is drawn in, and fastens the end of the cord.</p>
+
+<p>For fastening a cord to any cylindrical object, one of the most
+<span class="pagenum" id="Page_168">[168]</span>useful knots is the clove hitch, which, although exceedingly simple
+and most easily made, is one of the most puzzling knots to the
+uninitiated. There are several modes of forming it, the
+most simple being perhaps as follows:—Make two loops,
+precisely similar in every respect, as <i>a</i> and <i>b</i>, <a href="#illus-169-1"><i>Fig. 19</i></a>,
+then bring <i>b</i> in front of <i>a</i>, so as to make both loops
+correspond, and pass them over the object to be tied,
+tightening the ends; if this is properly done, the knot
+will not slip, although surrounding a tolerably smooth
+cylindrical object, as a pillar, pole, &amp;c. This knot is
+employed by surgeons in reducing dislocations of the
+last joint of the thumb, and by sailors in great part of
+the standing rigging. The loop which is formed when
+a cable is passed around a post or tree to secure a vessel
+near shore is fastened by what sailors term two half
+hitches, which is simply a clove hitch made by the end
+of the rope which is passed around the post or tree, and
+then made to describe the clove hitch around that part
+of itself which is tightly strained.</p>
+
+<div class="figcenter">
+
+<figure class="figmulti illowp100" id="illus-168-2a" style="max-width: 12.5em;">
+  <img class="w100" src="images/illus-168-2a.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 17.</i></p>
+  </figcaption>
+</figure>
+
+<figure class="figmulti illowp100" id="illus-168-2b" style="max-width: 9.375em;">
+  <img class="w100" src="images/illus-168-2b.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 18.</i></p>
+  </figcaption>
+</figure>
+
+</div>
+
+<figure class="figcenter illowp100" id="illus-169-1" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-169-1.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 19.</i></p>
+  </figcaption>
+</figure>
+
+<p>From the tying of knots we may pass on to the tying
+over of bottles, preserves, jars, &amp;c.; the object with which
+this operation is performed is either to prevent the excess
+of air or the escape or entrance of moisture; the act itself is so very
+simple as to require no explanation; but a few words may be said on
+the choice of material, which should
+be varied, so as to suit the exigencies
+of each particular case. When a vessel
+of spirit is to be tied over, leather
+is frequently selected—a very erroneous
+practice, as the vapour of spirit passes
+readily through that substance, but
+cannot penetrate bladder, which should
+be invariably used for the purpose.
+So effectually is spirit confined by
+bladder, that when weak spirits are
+put into bladders or into vessels tied
+over with bladder, and allowed to
+remain some time, they are strengthened,
+as the vapour of the water
+passes away, that of the spirit being
+retained.</p>
+
+<p>Bladder, or other animal membranes
+of the same nature, in a moist and
+flaccid state, are usually selected for
+tying over preserves and jams, for
+which they are well adapted; should
+it be impracticable to obtain them, the
+waxed paper described at page <a href="#Page_165">165</a> is
+<span class="pagenum" id="Page_169">[169]</span>a very good substitute. Many persons place a thin piece of oiled
+paper in the jar resting on the jam, in addition to tying it down;
+this assists in excluding air and preventing mouldiness, but we have
+found a piece of very thin paper
+moistened with white of egg much
+more efficacious. The thin sheet-lead
+used for lining the interior of tea-chests,
+or stout tin-foil, is very advantageously
+used in tying down
+vessels containing specimens of natural history preserved in spirits,
+as they effectually prevent the escape of the latter for a long series
+of years. The plan usually pursued is to tie the cork over first with
+a single bladder, then with the metal, and finally with a second
+piece of bladder, which is afterwards covered with a coat of black
+paint.</p>
+
+<figure class="figleft illowp100" id="illus-169-2" style="max-width: 15.625em;">
+  <img class="w100" src="images/illus-169-2.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 20.</i></p>
+  </figcaption>
+</figure>
+
+<p>The tying up of parcels in paper is an operation which is seldom
+neatly performed by persons whose occupations have not given them
+great facilities for constant practice. Whether the paper be wrapped
+round the objects, as is the case usually when it is much larger than
+sufficient to enclose them, or merely folded over itself, as is done by
+druggists, who cut the paper to the required size, it is important that
+the breadth of the paper should be no more than sufficient to enable
+it to be folded over the ends of the object enclosed, without passing
+over the opposite side: it is impossible to make a neat or close parcel
+with paper which is too broad; excess in length may be readily
+disposed of by wrapping it round; but excess of breadth should be
+cut away. With regard to turning in the ends, the mode adopted by
+grocers is the best. The most common cause of failure in parcels is
+their being badly corded; we will, therefore (however unnecessary
+the description of so simple a performance may appear to those already
+acquainted with it), describe the most readily acquired mode of
+cording.</p>
+
+<figure class="figright illowp93" id="illus-170" style="max-width: 15.625em;">
+  <img class="w100" src="images/illus-170.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 21.</i></p>
+  </figcaption>
+</figure>
+
+<p>Let a single knot be made in the end of the cord, which is then
+passed round the box or parcel. This knotted end is now tied by
+a single hitch round the middle of the cord
+(<a href="#illus-169-2"><i>Fig. 20</i></a>) and the whole pulled tight. The
+cord itself is then carried at right angles
+round the end of the parcel, and where it
+crosses the transverse cord on the bottom
+of the box (<a href="#illus-170"><i>Fig. 21</i></a>), it should (if the parcel
+is heavy, and requires to be firmly secured)
+be passed <i>over</i> the cross cord, then back
+underneath it, and pulled tightly, then over
+itself; lastly, under the cross cord, and on
+around the other end of the box. When it reaches the top it must be
+secured by passing it under that part of the cord which runs lengthways
+(<i>a</i>, <a href="#illus-169-2"><i>Fig. 20</i></a>) pulling it very tight, and fastening it by two half hitches
+round itself. The great cause of parcels becoming loose is the fact
+<span class="pagenum" id="Page_170">[170]</span>of the cord being often fastened to one of
+the transverse parts (as <i>b</i>, <a href="#illus-169-2"><i>Fig. 20</i></a>) instead
+of the piece running lengthways, and in
+this case it invariably becomes loose. The
+description may perhaps be rendered clearer
+by the aid of the figures, which exhibit
+the top and bottom of a box corded as
+described. The cords, however, are shown
+in a loose state, to allow their arrangements
+to be perceived more easily.</p>
+
+<h3>VII.<br>
+ON THE OPERATIONS AFFECTING WATER.</h3>
+
+<p>The subject of the Water supply to the Metropolis and other large
+towns is one of the highest importance to the well-being of the community
+at large, in whatever point of view it may be regarded—whether
+as affecting the comfort, the health, or the pocket of the consumer, its
+influence can scarcely be overrated. To enter, however, into this
+matter, affecting, as it does, so many varied and conflicting interests,
+would be to pass beyond the limits set to this series of papers;
+what remains for us to do is to avail ourselves of the vast amount of
+scientific knowledge which has been recently brought to bear upon
+the question, and to cull from it such portions as bear directly upon
+<i>Domestic Manipulation</i>.</p>
+
+<p>The quantity of water for domestic purposes depends mainly upon
+its degree of hardness or softness; and this in its turn depends
+almost entirely upon the quantity of lime dissolved in some form
+or other in the water. In speaking of the quality of water, the term
+“degree of hardness” is much used; thus we say that the water of
+the Thames is of fourteen degrees of hardness, that of the Hampstead
+springs about ten degrees, &amp;c. &amp;c. In these and most other
+cases the hardness is owing to a certain amount of chalk (carbonate
+of lime) dissolved, and the degrees of hardness correspond with the
+number of grains contained in a gallon of water. Thus the Thames
+water, of fourteen degrees of hardness, has in each gallon fourteen
+grains of chalk, and the Hampstead ten grains. It is found, upon
+experiment, that one gallon (weighing 70,000 grains) of <i>pure</i> water
+will not dissolve more than two grains of chalk, and so acquire
+two degrees of hardness; and that whenever more is contained in
+water, the excess is always owing to the presence of carbonic acid
+gas, which enables it to dissolve a much larger quantity. The practical
+part of our subject depends on this fact; for if by any means
+we can get rid of the carbonic acid, the dissolved chalk is necessarily
+precipitated, and the hard water, unfit for culinary and domestic
+<span class="pagenum" id="Page_171">[171]</span>purposes, becomes soft, and well adapted to both these uses. Carbonic
+acid is in part expelled from water by heating it to the boiling
+point: a still larger quantity is got rid of after boiling for some few
+minutes, and nearly every trace disappears at the end of half an
+hour; and just in proportion as the carbonic acid gas is expelled, so
+does the chalk fall, rendering the water in the first instance turbid,
+and becoming deposited on the interior surface of kettles, where
+it forms the well-known rock or <i>fur</i>.</p>
+
+<p>It has been found that water of fourteen degrees of hardness lost
+two degrees when merely made boil; boiling for five minutes reduced
+the hardness to six degrees; and for a quarter of an hour, to little
+more than four degrees. The practical application of this knowledge
+needs scarcely to be pointed out. Whenever a soft water is required,
+boil for several minutes before using. In making tea, for instance,
+the economy and general superiority of soft water is well known.
+Those, however, who use Thames water, just made to boil, employ a
+water of upwards of eleven degrees of hardness: those who boil for
+five minutes, diminish the hardness of the water by nearly one-half;
+and by boiling for a quarter of an hour, it can be lessened to one-third.
+This circumstance is one of those that prove how great a
+substratum of truth there is at the bottom of most popular notions.
+How many a young gentleman, with a smattering of science just
+enough to inform him that water gets no hotter however long or
+violently it is boiled, has laughed at his grandmother’s antiquated
+notions, because she requested that the water might be made to boil
+thoroughly before the tea was made: the old lady could give no
+very satisfactory explanation of her prejudice, yet it was not the
+less a correct one.</p>
+
+<p>Before going further in this matter, it may be stated that there are
+some waters in which the lime is dissolved in the form of gypsum
+(sulphate of lime); in these, which fortunately are rare, the hardness
+is of a permanent character, and cannot be lessened by boiling. Tea
+made under such circumstances may be improved, either by the
+addition of a <i>very small</i> quantity of carbonate of soda, or the tea
+should be kept soaking for half an hour, under such circumstances
+as will retain the heat. This latter is the plan followed in Greenwich
+Hospital, where they use a well water of nineteen degrees of
+permanent hardness.</p>
+
+<p>In washing, the use of hard water is, as is well known, extremely
+prejudicial. The explanation is exceedingly simple: every degree
+of hardness in a gallon of water destroys ten grains of soap; and
+by following out the calculation, it will be found that 100 gallons of
+unboiled Thames water waste exactly two pounds of soap before
+any approach to a lather can be made. Now what is the remedy
+for this evil? Simply to boil the water some time before use; one
+quarter of an hour’s boiling will reduce the waste of soap from two
+pounds to ten ounces; and half an hour’s boiling will still further
+lessen it to six ounces; but no amount of boiling will make Thames
+water equal to rain water, which is without hardness.</p>
+
+<p><span class="pagenum" id="Page_172">[172]</span></p>
+
+<p>There is one practical matter of great importance to which we wish
+to draw the attention of all concerned; it is the effect of boiling
+linen in hard water. If clothes are put into cold water, and then
+boiled, the precipitation of chalk (which has been so often alluded
+to) takes place on the clothes, and whatever colouring matter exists
+in the water goes down with the chalk, and also becomes attached
+to the linen, rendering it of that disagreeable and unremovable dirty
+hue which is so characteristic of certain laundries. If boiling is
+absolutely requisite for white fabrics, it should be done in water
+which has been boiled half an hour, allowed to stand, and then poured
+off from the sediment; otherwise, from the immediate precipitation
+of the chalk, the dirt is boiled in and thoroughly fixed to the fabric.
+A moment’s consideration will convince any one that a deposit similar
+to the <i>fur</i> in a tea-kettle cannot be expected to improve the appearance
+of white linen. Where clear rain water can be obtained, there
+is no objection to the boiling of clothes in it, as, being absolutely
+free from lime, no precipitation can take place. The use of soda in
+softening water employed in washing, is well known; but the remedy
+is not without its own evil: it weakens the fibre of the cloth, and
+unless it is much more thoroughly removed by rinsing than is
+usually the case, it occasions a very permanent yellow tinge when
+the cloth is heated.</p>
+
+<h3>VIII.<br>
+BOILING, STEWING, ETC.</h3>
+
+<p>From our last article on the properties of hard and soft water,
+we pass, by a natural transition, to the employment of that liquid in
+the culinary operations above named. In practice, nothing can at
+first sight appear more simple than the operation of boiling, whether
+it be confined to the mere heating of a liquid, or extended to the
+preparation of an article of food; yet it is one which involves chemical
+principles of a very high order, and which is by no means so simple
+a matter as it may be regarded at a cursory glance.</p>
+
+<p>To trace the steps of the process from its commencement, let us
+imagine a vessel of water placed over the fire, and receiving constantly
+a supply of heat from that source; the effect is, that its temperature
+gradually rises from about 50° or 60°, the usual warmth of ordinary
+water, to 212°, the point at which boiling takes place; but before it
+reaches that height, a number of bubbles may be observed forming
+on the sides of the vessel; these gradually increase in size, and when
+they become sufficiently buoyant, quit their position, rise to the surface,
+and escape; they consist of air previously dissolved in the water,
+and which is expelled by the increased heat. Water which has been
+boiled and allowed to become cold, without much exposure to the
+air, fails to re-absorb the quantity it previously contained, and consequently
+has its character somewhat altered. Thus, it freezes more
+<span class="pagenum" id="Page_173">[173]</span>readily than water which has not been boiled, in consequence of the
+air not having to be expelled in the act of solidifying, as is usually
+the case: hence, the ice from boiled water is free from those numerous
+air bubbles which are always to be observed in common ice. It possesses
+also a mawkish unpleasant taste, and is totally unable to preserve
+the life of any aquatic animal. The presence of this minute quantity
+of air in ordinary water, is very essential to its utility. Faraday found
+that water, <i>totally</i> destitute of air, does not boil in the usual mode,
+but when heated to the boiling point, it at once, with an instantaneous
+and violent explosion, passes into the form of steam. This strange
+fact, which shows upon what small, and, apparently, trivial circumstances,
+the comfort—nay, we may truly say—the existence of man
+depends, is strikingly shown by a very ingenious experiment, devised
+by that most celebrated chemist. He took a piece of Wenham Lake ice
+(which, from peculiar local causes, such as being formed from spring
+water, is totally destitute of air), and melted it under a covering of
+sweet oil; this prevented the absorption of any air during the liquefaction;
+on continuing the heat, the water rose in temperature, and on
+reaching the boiling point, suddenly burst into steam, with an explosive
+power, sufficiently great to scatter the glass vessel in which the experiment
+was made into fragments; and had it not been for a protecting
+covering of wire gauze, very serious effects might have ensued.</p>
+
+<p>From the precipitation of the dissolved chalk present in most kinds
+of water, a cloudiness or slight turbidity is always to be observed in
+boiled water.</p>
+
+<p>After the escape of the air, bubbles of steam, at first very small in
+size, are formed at the bottom of the vessel, those formed at first are
+at once cooled from the whole water not being of an equal temperature,
+and are condensed before they reach the surface: this very rapid and
+successive condensation of numerous small bubbles gives rise to that
+peculiar vibration which occasions what is termed the <i>singing</i> of the
+tea-kettle, and which, as is well known, is indicative of its approach to
+the boiling point; when the whole water is uniformly heated, this effect
+no longer occurs, but the bubbles of steam rise to the surface and escape.
+After having been heated to 212°, the temperature of water no longer
+rises; it is not possible, under ordinary circumstances, to increase the
+temperature in the slightest degree, for all the extra heat that is given to
+boiling water merely produces an increased quantity of steam, by which
+it is carried off, without affecting the heat of the remaining water.
+This is a matter of considerable practical importance in cookery; and
+it should be always borne in mind, that the most gentle simmer is as
+efficacious in cooking as the most violent boiling, for the degree of
+heat in both cases is precisely the same, so that after having once raised
+the water to the boiling point, the most moderate fire is sufficient in
+ordinary cases to keep it there; by attention to this point, a most
+enormous saving may often be effected in the consumption of fuel,
+although this is a consideration that will be more fully entered into
+in a subsequent article. Thick liquids, which do not readily permit
+the escape of steam or the rapid motion between the particles of the
+<span class="pagenum" id="Page_174">[174]</span>fluid, may, however, be readily heated at the part exposed to the fire
+to a much higher degree, whilst those portions not immediately in
+contact with the heat are much colder; from this cause they are very
+apt to be charred, and if articles of food, they are totally spoiled. To
+avoid this effect, recourse may be had to the <i>bain marie</i>, which is simply
+the same contrivance that may be observed in a carpenter’s glue-pot,
+applied to the preparation of articles of food, being merely an inner vessel
+to contain the substance to be heated; this is placed in an outer one,
+the space between the two containing water. On placing this on
+the fire, it is obvious that the substance in the inner vessel, being
+heated solely by the boiling water, cannot possibly become burnt; this
+most useful contrivance is adopted in all first-class kitchens, and is
+equally indispensable in the chemist’s laboratory; by its aid, soups,
+gravies, &amp;c., can be kept hot any length of time without risk, preserves
+made without burning, &amp;c.; the chief precautions required in its use
+are, that the inner vessel should be thin and formed of metal, so as
+to allow the rapid transmission of heat from the boiling water, and care
+should be taken that the outer vessel does not boil dry. One serious
+disadvantage attends its use as ordinarily employed, it is, that it is
+impossible to heat substances in it to the boiling point, for the water
+itself is only at that temperature, and the substance in the inner vessel
+is always a few degrees below. This evil may, however, be entirely
+obviated, by using a solution in the outer vessel, which boils at a higher
+temperature than 212°, and which will therefore raise the inner vessel
+and its contents to that point; thus, if the water be made to dissolve as
+much common salt as it is capable of doing, it will not boil until it is
+heated to 224°; or if it is saturated with sal-ammoniac or nitre, the
+heat will rise 12° or 14° higher. We need scarcely say that the
+first of these substances will be found a very useful and economical
+addition to the <i>bain marie</i>. When chemists require a still higher
+temperature, they have recourse to a bath of olive oil, which is capable
+of bearing a degree of heat as high as 500°; but its extreme danger
+over an open fire entirely precludes its use in any culinary operation.</p>
+
+<p>The mode of conducting the operation of boiling should not be
+uniform, but vary with the different purposes required. Thus, in the
+case of meat, a temperature of 212° hardens, instead of softening, two
+of the substances which it contains; namely, the fibrine, or material
+forming the chief part of the muscular fibre, and the albumen, or portion
+which is analogous to white of egg; if, on the contrary, meat is cooked
+by means of water at a lower temperature, the most nutritious parts
+are dissolved out, and the solid food left comparatively innutritious.
+The celebrated German chemist, Liebig, proposes the following plan:—he
+recommends that a piece of meat of considerable size should be
+taken and plunged into perfectly boiling water, over a good fire; that
+the water should be kept boiling for a few minutes, and then a portion
+of cold water, equal in quantity to about one-half of the boiling water,
+should be thrown in: this will reduce the temperature to about 160°,
+at which point the meat should be kept until thoroughly done; which,
+however, takes a much longer time than in the ordinary mode.</p>
+
+<p><span class="pagenum" id="Page_175">[175]</span></p>
+
+<p>The object of this mode of proceeding is, in the first instance, to
+harden the exterior of the meat, converting it into a sort of crust,
+which prevents the escape of the nutritious juices into the water, whilst
+the long continuance of the gentle heat afterwards cooks the interior
+without hardening either the albumen or the fibrine. Of course, where
+the object of boiling is to make soup, the opposite plan must be had
+recourse to; the meat should be in small instead of large pieces, put
+on in cold water and very slowly heated, so that all the soluble parts
+may be dissolved before the fibre is hardened by the action of boiling
+water.</p>
+
+<p>In boiling eggs, the effect of heat in hardening the albumen is well
+known; by being suddenly plunged into boiling water, the outside is
+hardened to the greatest degree of which it is capable, and is thereby
+rendered extremely difficult of digestion, whilst the inside is barely
+warmed; if, on the contrary, they are placed in cold water, which is
+then raised to the boiling point, removed from the fire, and allowed to
+stand about a minute (or two, if required to be well done), it will be
+found that, instead of having an almost leathery consistence, the white
+will be uniformly partially hardened, and will furnish a much more
+pleasant and digestible article of diet; the improvement, in fact, is
+so great, the common eggs cooked in this manner very nearly approach
+new-laid ones in quality.</p>
+
+<p>If the operation of boiling has to be performed on any substance
+containing starchy matters—as potatoes, rice, flour, &amp;c., then the heat
+must, on the contrary, be raised to a sufficient degree to burst the
+little grains of which the starch consists, and liberate the interior
+nutritious portions, before it can become fit food for man; uncooked
+starch not being readily or easily digested. And even in the case
+of those vegetable-feeding animals whose power of digesting such
+substances surpasses that of man, there is the greatest advantage to
+be derived from the use of cooked food, as the most intelligent and
+scientific farmers at the present day well know; and we would strongly
+urge on those of our readers who keep pigs, to try the experiment of
+baking the potatoes they give them, for this process, like boiling, has
+the effect of bursting the starch grains; they will find the effect to be
+that the food will go much further, all of it being digested, and that
+the quality of the flesh will be very materially improved.</p>
+
+<h3>IX.<br>
+ECONOMY OF HEAT.</h3>
+
+<p>Perhaps few of our readers are aware of the extraordinary wastefulness
+of our usual processes for obtaining artificial heat; at the most
+moderate computation, seven-eighths of the warmth produced by an
+open fire, pass up the chimney, and are entirely useless; and according
+to other estimates, which we regard as being nearer the truth, fourteen
+<span class="pagenum" id="Page_176">[176]</span>parts out of every fifteen are thus uselessly wasted. In no other
+civilized country in the world, except in England, is such an enormous
+waste of fuel allowed; nor would it be the case here, were it not that
+the comparatively low price of fuel, from the abundance of coal, has led
+to the extravagance. It may be asked, what are the defects of a
+common fire-place that render it so wasteful, and in what way is the
+heat carried off? In reply it may be stated, that one-half the heat
+produced passes away with the smoke and heated air arising from the
+fire, a quarter is carried up by the draught of cold air from the room,
+which, flowing around the fire and between it and the mantel-piece,
+rises with the smoke. Again, the soot which passes away is unburned
+fuel, and is, therefore, useless; and a large portion of heat is thrown
+downwards on to the ashes, and is wasted; whilst the iron, of which
+the grates are generally made, conveys away a very considerable
+quantity. On the continent of Europe, where the cold in winter is
+much more intense than in this country, and where fuel is considerably
+dearer than with us, the production of heat is more economically
+managed—stoves of very admirable construction being constantly had
+recourse to, both for the purpose of producing warmth and for cookery.
+It is to the latter application of heat that we must mainly confine
+ourselves in this paper, and having been at some considerable pains in
+examining the various stoves and ranges now to be obtained in this
+country, we place the results of our experience before our readers.</p>
+
+<p>The cooking-stove common on the continent, consists of an enclosed
+fire-pan, with a grating below and a lid at the top for the supply of
+fuel; this is enclosed in an oven, supported on the floor of the room by
+feet, and which is heated by the warmth thrown out by the sides of the
+fire-pan, and also by a flue spreading over the top, which is thus heated;
+whilst the upper surface of the flue forms a hot plate, on which many
+saucepans, &amp;c., can be kept boiling, and any vessel can also be placed
+over the fire by the removal of the lid. As the draught is under
+perfect control, the fuel is slowly consumed; and the stove affords
+means of baking, boiling, frying, and stewing, at a very small
+expense.</p>
+
+<p>Some years since, a modification of this contrivance was introduced
+here, under the title of the Bruges Stove, by Messrs. Cottam &amp; Hallam,
+Oxford Street. But it had one deficiency, which, in English eyes,
+overwhelmed all its advantages, viz., that no fire was visible, and also
+that boiling, toasting, and roasting, were, not to be performed by
+its means.</p>
+
+<p>Those of our readers who visited Prince Albert’s Model Cottages
+opposite the Exhibition, may have noticed a stove, looking very much
+like a long oblong box, standing on four legs, having two doors in the
+front, one opening into a large-sized oven, the other disclosing the
+fire-grate, which was fed by the removal of a lid at the top—the
+draught from the fire passed over the oven, heating it and the hot
+plate above. This stove combines all the advantages of the continental
+cooking stoves, with the cheerful appearance of an open fire; at the
+same time, by closing up the fire-place door, it is converted into a close
+<span class="pagenum" id="Page_177">[177]</span>stove, with an excessively small consumption of fuel. From experience
+in its use, we can state that it bakes admirably, either bread or large
+joints of meat; at the same time, it boils a saucepan and steamer over
+the fire-hole, and also four large or six smaller saucepans on the top of
+the hot plate; it fries well, and broils before the fire, and this,
+with less than one-half the fuel that was employed to do a portion of
+the work in the range which it has deposed. The <i>bain marie</i>, the use
+of which was described in our last article, and which is so excellent a
+means of keeping soups, gravies, sauces, &amp;c., hot without burning or
+drying them up, is readily used with it; and the <i>sauté</i> pan, or deep
+frying-pan, which is employed as a preliminary operation in most
+French-made dishes, is conveniently used. This contrivance (which is
+absurdly termed by our cooks the <i>sooty</i> pan) derives its name from the
+verb <i>sauter</i>, to jump—the meat being rapidly turned over and browned
+previous to stewing. The only disadvantage attending the use of the
+stove is, that it is not calculated for roasting; but every other
+operation in cooking, it performs infinitely better than a common fire,
+and that at a consumption of less than half a bushel of coke per day.
+This stove, which is termed the Cottager’s Stove (<a href="#illus-177"><i>Fig. 1</i></a>), is made by
+Messrs. Benham, Wigmore Street.</p>
+
+<figure class="figcenter illowp80" id="illus-177" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-177.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 1.</i></p>
+  </figcaption>
+</figure>
+
+<p>Those who object to a stove of this character, preferring a range,
+even at a greater sacrifice of economy, should still be somewhat guided
+by correct principles in their selection; a range surrounded by iron is
+an absurdity, as the metal conducts
+away the heat rapidly; it
+should be backed and lined with
+fire-brick or Welsh lumps, which
+throw out the heat with great
+power. In an open fire-place, the
+active combustion is wanted in
+front for roasting, and there only
+should air enter the fire; in most
+ranges the air enters below,
+causing the greatest heat to be
+thrown upon the ashes. It may
+be thought that closing up the
+bottom would produce the same
+effect as allowing it to be choked
+up with ashes in a common
+grate, deadening the fire; this
+is not the case with a properly constructed range, backed with a
+slanting back of fire-clay; the ashes can be readily removed at the
+bottom, and from all the draught being in front, there is a bright fire
+at the place where it is required. The range in the Reform Club,
+which was erected by Messrs. Benham, under the direction of the late
+Sir Charles Barry, the architect of the new Houses of Parliament, is
+of this kind, and it is, perhaps, the finest in the world. Our common
+ranges are far too deep—the burning of such a mass of coal being
+useless. One of the best constructed ranges, of a small size, is
+<span class="pagenum" id="Page_178">[178]</span>Nicholson’s Cottage Range, that obtained the prize given by the Royal
+Agricultural Society; it is free from the objections raised above, and
+comprises an oven and boiler; is economical in price and efficient in
+use. Unlike the Cottager’s Stove, it is a fixture, requiring setting, and,
+therefore, is more a subject for the landlord’s than the tenant’s
+consideration. It may be seen in London at Pierce’s, in Jermyn Street.
+The improvements in the use of fuel have mainly arisen from
+philanthropic individuals directing their attention to improving the
+comfort of the working classes, and the improvements here made have
+been copied for the use of the wealthier class, by both the makers above
+named, as well as by others.</p>
+
+<figure class="figleft illowp45" id="illus-178-1" style="max-width: 9.375em;">
+  <img class="w100" src="images/illus-178-1.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 2.</i></p>
+  </figcaption>
+</figure>
+
+<p>In situations where gas is to be obtained, it forms a ready, and, for
+some purposes, very economical means of obtaining heat; its economy
+does not arise from its cheapness compared with other
+means, but from the fact that it need not be lighted
+till the instant it is required, and can be as quickly
+extinguished when it has done its required duty; for
+heating any vessels containing liquids, especially if
+the heat is required to be only of short continuance,
+gas will be found extremely advantageous; a ring
+burner, constructed as shown in <a href="#illus-178-1"><i>Fig. 2</i></a>, less than three
+inches in diameter, will quickly boil a gallon of water
+in a metallic vessel; burners of this description are
+usually used in the laboratory, surrounded by a case
+made of sheet-iron or tinned plate, as <a href="#illus-178-2"><i>Fig. 3</i></a>; this
+serves to support the vessel to be heated, to steady the jets of flame,
+and to conduct every portion of hot air against the bottom; the door also
+gives a ready access to the burner for the purposes of lighting the gas.</p>
+
+<figure class="figright illowp75" id="illus-178-2" style="max-width: 15.625em;">
+  <img class="w100" src="images/illus-178-2.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 3.</i></p>
+  </figcaption>
+</figure>
+
+<p>For the domestic use of gas in heating, we believe there is no contrivance
+so useful as the following:—A circular hole, from two to four
+or more inches in diameter, is cut in the dresser, through which is
+passed a sheet-iron tube, supported by three little elbows; this tube
+projects a few inches above the table, and about a foot and a half
+below; its lower end is open, and into it projects a gas pipe, furnished
+with a stop-cock; the upper extremity is covered with a sheet of wire
+gauze, similar to that used for blinds, on
+which, as shown in <a href="#illus-179"><i>Fig. 4</i></a>, may be placed
+some pieces of pumice-stone, surrounded
+and kept together by a broad ring—neither
+the pumice-stone nor the ring, however,
+are essential parts of the contrivance.
+The action of this arrangement is as follows:—When
+the gas is turned on it
+escapes from the pipe, rising through the
+tube, and mixing with the air contained
+within it; this mixture then escapes
+through the wire gauze, and may be
+lighted on its upper side, without passing
+through it to the gas below; the flame
+<span class="pagenum" id="Page_179">[179]</span>should be perfectly free from smoke, which indicates too much gas—should
+be pale, colourless, and not soil any bright metal placed in it;
+if the flame is in the slightest degree yellow
+it will do this, and then the gas should be
+partly turned off—on the contrary, if there
+is not enough gas, the flame will be extinguished.
+When lighted, the pumice becomes
+red-hot, and throws out a great heat;
+when used in boiling, the vessel should be
+supported a short distance over the flame
+by a trivet; if it is made to rest on the top
+of the ring, and is sufficiently large to close
+it entirely, the current is stopped and the
+flame extinguished, whilst the unburned
+gas still escapes below. This contrivance
+is most useful, it is lighted in an instant,
+is perfectly free from smoke, no unburned gas escapes, it throws out
+great heat, and may be employed to heat bright tools with much more
+convenience than a charcoal fire: the objections to its use are, that
+in burning it produces, as all gas does, a quantity of carbonic acid gas,
+deteriorating the air, and that the flame cannot be very much enlarged
+or diminished, so that if fires of different power are required, two or
+more of the contrivances must be put in order. Otherwise, the instantaneous
+action, small cost, great heating power, and cleanliness of the
+plan, strongly recommend it. In summer weather, in many small
+families, it can be made to dispense altogether with the use of a fire.
+By a little variation, the whole contrivance may be made to stand on
+the table like <a href="#illus-178-1"><i>Fig. 2</i></a>; in this and other cases, vulcanized India-rubber
+will be found to form by far the best kind of flexible tube, being quite
+impervious, very durable, and excessively pliant. Those who wish
+to try the experiment of heating on this plan, may readily do so by
+covering the top of the glass chimney of any common burner with
+a piece of wire gauze, folding it over the sides; the gas may then be
+turned on, and lighted above the gauze, after it has mingled with the
+air in the chimney; a small burner, however, does not afford sufficient
+gas for the purpose, and there is consequently too much air, and the
+flame is weak and liable to go out.</p>
+
+<figure class="figleft illowp54" id="illus-179" style="max-width: 12.5em;">
+  <img class="w100" src="images/illus-179.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 4.</i></p>
+  </figcaption>
+</figure>
+
+<p>We cannot conclude this article on heat, without entering our most
+earnest protest against <i>all</i> those injurious contrivances for burning
+charcoal without a flue; the use of charcoal-braziers in a large kitchen
+is not to be recommended, but a charcoal stove in a dwelling-room
+is most objectionable. Charcoal, in burning, produces carbonic acid
+gas, an invisible and therefore insidious poison, which is so deadly in
+its effects, that if the air of a room contains but one-tenth of its bulk,
+the breathing of it for a short time is fatal. Every pound of charcoal,
+in burning, produces more than three pounds and a half of this deadly
+gas, and the ill effect of charcoal stoves may be readily imagined.</p>
+
+<p>In Paris, in the years 1834 and 1835, there were 360 cases resulting
+from the fumes of charcoal, of which more than 260 were fatal. In
+<span class="pagenum" id="Page_180">[180]</span>order to test the effects of these stoves, Mr. Coathupe, of Wraxall,
+shut himself up in a close room containing eighty cubic yards of air,
+with one of them in action. In four hours he was seized with giddiness,
+which, in an hour’s time, became most intense; he then had the desire
+to vomit, but not the power; this was followed by an utter loss of
+strength, throbbing at the temples, and agonizing headache, but no
+sense of suffocation; finding that the experiment was becoming
+dangerous, he essayed to open the window, but had the greatest difficulty
+in so doing; and when his wife came into the room, he was
+found in a speechless state, in which he remained for some time.</p>
+
+<p>In a fatal case, which happened in St. John’s Wood, where two girls
+were killed by the use of one of these stoves, the writer found, on
+investigation, that the quantity of carbonic acid produced was capable
+of rendering poisonous the air of a room ten times the size of the one
+in which it was used; and yet the maker is guilty, even to the present
+time, of the moral turpitude of recommending these as fitted for
+burning in a close room. Men who, knowing the poisonous effects of
+these stoves, still sell them, recommending them as wholesome, with
+the deliberate assertion that their prepared fuel, which is merely
+charcoal disguised, is not deleterious, evince a much more lively
+interest in the state of their own pockets, than in the lives of their
+customers.</p>
+
+<p>Let it not be imagined that the case of Mr. Coathupe is only a
+solitary one; the action of burning charcoal is of the same deleterious
+nature on all persons. In January, 1836, seventy people suffered the
+same symptoms, though in a milder degree, in the church at Downham,
+in Norfolk, where two of these dangerous contrivances had been
+introduced: and in the <i>Annales d’Hygéine</i>, tome xi., will be found an
+account of the suicides in the department of the Seine in ten years,
+these were 4595 in number, of which 1426 deaths were produced by
+burning charcoal. We would again recommend our readers under
+no circumstances, however much they may be recommended by false
+assertions, to admit stoves without flues into their houses. In France,
+the deaths from charcoal have been mostly suicides, as, from their
+deadly effects, they are never used in close rooms. But in England,
+persons are often ignorant of the action of charcoal fumes, and relying
+on the word of some stove makers, whose “conscience,” as Milton
+says, “is their maw,” the numerous deaths have been chiefly those of
+innocent persons, victims to the cupidity of the makers.</p>
+
+<h3>X.<br>
+CLEANING AND DISINFECTING.</h3>
+
+<p>In our previous papers on Domestic Manipulation, we have several
+times given directions as to the best mode of conducting processes for
+cleaning various articles, such as bottles, glass, &amp;c. What remains,
+<span class="pagenum" id="Page_181">[181]</span>therefore, under this head, is to furnish hints for cleaning miscellaneous
+articles, which have not been included under previous accounts; and
+the very important process of disinfecting, which may be regarded as
+a medical cleaning, falls, naturally, into the same chapter. As the
+substances to be submitted to the process of cleaning vary greatly
+from one another, we shall find it more convenient to throw our remarks
+into the form of miscellaneous hints, than to arrange them in a chapter
+for consecutive reading.</p>
+
+<p><span class="smcap">Iron-Work</span> which is exposed to wet, rusts rapidly; it is usually
+preserved from the action of moisture either by covering it with two
+or three coatings of paint, as is customary in large out-door works,
+or by brushing it over with a varnish termed Brunswick black; this
+plan is usually followed in the case of smaller substances used in-doors.
+A very superior plan of protecting small iron goods from the injurious
+action of wet, is to heat them a little below redness, and whilst hot to
+brush them over with common linseed oil, which is decomposed by
+the heat, and forms a thin, very firm coating of varnish, which is quite
+impervious to water, and unlike paint or Japan-black does not chip off.
+It is evident that this plan can only be adopted in a limited number
+of cases, but where it is available we very strongly recommend it.</p>
+
+<p><span class="smcap">Floor Boarding</span> and other wood-work is exceedingly apt to be
+stained by various substances spilt upon it. Ink stains, for instance,
+are extremely obstinate; they withstand washing many times, and at
+last turn to a rusty iron colour, from the application of the alkali
+of the soap. Both the black stain of recent ink and the rusty iron-mould
+may be removed by the action of oxalic or muriatic acid. As
+wood is not likely to be injured like cloth or linen, muriatic acid may
+be used, being the cheaper, and it should be diluted with two or three
+times its bulk of water, and applied until the stain is removed. Grease
+which has been trodden in, or has remained a long time, should be
+first softened by the application of a little turpentine, and then it will
+be found to yield much more readily than it otherwise would to the
+action of fuller’s earth and pearlash or soda. Fruit stains are quickly
+removed by the action of a little chloride of lime, mixed with water,
+and applied until the desired effect is produced. It should be borne
+in mind that all vegetable colours are utterly destroyed beyond any
+restoration, by the energetic action of this agent.</p>
+
+<p><span class="smcap">Paint</span>, when soiled, is readily cleaned by soap and water; soda and
+pearlash are frequently employed, but they act by removing a portion
+of the paint, and if not thoroughly washed off with clean water afterwards,
+they will be found to soften the whole. Caustic alkalies, such
+as the solution for washing on the new plan, will rapidly dissolve
+paint, and are therefore inapplicable for cleaning; they may, however,
+be usefully employed in removing paint from wood, where such an
+operation is requisite.</p>
+
+<p><span class="smcap">Plate</span> may be cleaned by rouge, or if this is not readily obtained,
+by washed whiting; this is readily made by stirring some whiting up
+with water, then allowing the larger particles and the grit to subside,
+and pouring off the water charged with the finer powder, which is
+<span class="pagenum" id="Page_182">[182]</span>allowed to settle, and dried for use. When plate is very much stained,
+it may be cleaned with putty powder, but this preparation would soon
+wear away the silver if used frequently or unnecessarily. It may be
+mentioned, that this substance is not made from putty, as its name
+might seem to imply, but is a rust or oxide of tin, obtained by heating
+the metal.</p>
+
+<p><span class="smcap">Japanned Goods</span>, such as tea-boards, should not have boiling water
+poured upon them, but should be washed with warm water, and
+polished with a piece of wash-leather and fine flour.</p>
+
+<p><span class="smcap">Knives.</span>—The common wooden knife-board wears out the knives
+very rapidly, it is therefore much better to employ a piece of buff-leather
+to cover the board; for very superior cutlery emery powder
+should be used instead of Bath brick. Whatever the material of the
+board, it will be rapidly spoiled by cleaning the backs of knives upon
+the edge of the board; to prevent this evil, a small piece of leather
+should be fixed at one end to clean the backs upon. We have seen
+several knife-boards lately, covered with a material formed of India-rubber
+and powdered cork, which was manufactured as a substitute
+for floor-cloth, and sold under the name of <i>kamptulicon</i>; but we have
+had no experience in their use.</p>
+
+<p><span class="smcap">Steel Forks</span> are readily cleaned by having a pot of damp moss or
+hay, with some sand intermixed, into which they may be repeatedly
+thrust. If knives or forks get an unpleasant taint which cannot be
+removed readily, they may be plunged into the mould of the garden,
+which has a very absorptive power, and rapidly removes such odours.</p>
+
+<p><span class="smcap">Bedsteads</span> may be freed from vermin by brushing them over in the
+cracks with a mixture formed of one ounce of corrosive sublimate,
+dissolved in half a pint of oil of turpentine, and the same quantity of
+any spirit, such as strong gin or whisky; this effectually prevents
+their harbouring. But when first applied, it possesses a disagreeable
+odour from the turpentine, and great care must be taken with it as it
+is excessively poisonous, although from its disagreeable smell it is not
+likely to be swallowed accidentally. It has been found that the presence
+of the odour of creosote (in vessels which have been used in carrying
+railway sleepers prepared with this substance, to prevent their rotting)
+has effectually driven away these enemies to our nocturnal peace.
+Unfortunately, the odour of creosote is very powerful and unpleasant,
+but there may be cases in which it may be applicable. On the whole,
+constant and unremitting cleanliness, and the employment of iron
+bedsteads, which are now manufactured of the most elegant forms, are
+the best means of getting rid of these pests.</p>
+
+<p>As stated in our first article, the operations of dusting, scrubbing, &amp;c.,
+though in strictness, Domestic Manipulations, hardly come within the
+limits of this series of papers; we pass on, therefore, to the more
+important operations of disinfecting. Various means have been proposed
+of lessening or utterly destroying the infectious emanations that
+proceed from persons in certain diseases, and which frequently have
+the power of attaching themselves with greater or less tenacity to
+such articles as wearing apparel, &amp;c. Generally speaking, the presence
+<span class="pagenum" id="Page_183">[183]</span>of a good system of ventilation is sufficient to prevent taking any
+infection. When rooms are properly aired, a disease can seldom be
+caught more than a few feet from a patient; or even in the case of those
+most infectious disorders, scarlet fever and small-pox, it seldom spreads
+more than a few yards; but if the air of a room is confined, the
+infection is concentrated, and becomes much more certain in its action.</p>
+
+<p>Downy and fibrous materials readily receive infection; it may, in
+fact, in many instances, be folded up in them, and so retained almost
+any length of time; but if they are thoroughly exposed to a free
+current of air, it is dissipated in a short time. It should be mentioned,
+that infectious diseases are more readily received in certain states of
+the body; thus, fear, timidity, mental anxiety; and such states of mind,
+by lowering the general tone of the system, render it much more
+liable to contract infectious or contagious diseases; a state of
+exhaustion from bodily fatigue, or from hunger, has the same tendency.
+Infection is also more readily received through the lungs than through
+the skin; therefore, it is important never to receive the breath of
+a patient, and, as a sailor would say, always keep to the windward
+side of him. Amongst the domestic disinfectants, vinegar has a great
+reputation, but undeservedly so; its only action is to overpower, by
+its odour, the smell of a sick-room—as a destroyer of the peculiar
+influences that engender disease, it has no power. Burning substances
+act in the same manner. Burnt brown paper, fumigating pastiles,
+tobacco, only act by substituting one smell for another. The ridiculous
+practice of carrying about a piece of camphor is very common, and
+is perfectly inefficacious. If it has any action at all, it must be an
+injurious one; for camphor is a stimulant, and its constant inhalation
+must tend to lower the system, and so produce the very evil it is
+supposed to remedy.</p>
+
+<p>The best means of preventing infection, are ventilation and cleanliness
+in every particular. The best means of destroying it are those
+powerful chemical agents which have the power of uniting with the
+hydrogen which is supposed to form part of the infectious substances.
+Nitric acid gas, formed by pouring oil of vitriol on nitre or saltpetre,
+has been used; but though efficacious, it possesses several disadvantages,
+being irritating to the lungs, corrosive to metal-work, and
+also, when largely employed, very expensive.</p>
+
+<p>The most powerful, easily controlled, and in every sense the best
+disinfectant, is chlorine gas. This agent at once destroys every
+trace of infection in all substances submitted to its action. Its
+formation is perfectly under control, and goes on in a gentle manner
+for days together, without requiring care or attendance. We consider
+that the slow liberation of chlorine is far superior to the employment
+of chloride of lime, which gives forth the gas in a modified form.</p>
+
+<p>In our own experience, we have employed it to destroy various
+infections, and always with complete success. In one case of a
+school where scarlet fever had returned after several attempts at
+purification, and in the last instance with a fatal effect, we used
+chlorine, and effected the complete removal of every trace of the
+<span class="pagenum" id="Page_184">[184]</span>disease. Various modes of liberating chlorine are known to chemists;
+but, for such purposes as the present, where a slow, uniform, and
+constant action is required, there are none equal to the following plan:—One
+pound of common table-salt is to be intimately mixed by
+stirring with an equal weight of a substance called manganese, which
+may be readily obtained from any good chemist. Small portions
+of this mixture should be placed in shallow pans (the saucers of
+common flower-pots answer the purpose exceedingly well); and upon
+them should be poured a mixture of oil of vitriol (sulphuric acid)
+and water, the quantity required for the above weights, viz., for one
+pound of each ingredient, being two pounds of oil of vitriol and one
+of water, both by weight. These should have been previously mixed
+in a wooden vessel, being stirred by a wooden lath, and allowed to
+become cool before being poured on the salt and manganese, as the
+mixing of the acid and water generates great heat. Too much care
+cannot be taken with the acid, as it is excessively corrosive in its
+nature, and destroys most substances with which it comes in contact.
+When these materials are all mixed, chlorine is slowly evolved for a
+period of three or four days, and in so gentle a manner, that not the
+slightest irritating or unpleasant effect is produced. If it is wished
+to cause the more rapid production of gas, the saucer may be placed
+over a basin of boiling water, or upon a hot brick; but the slow
+generation for a considerable length of time is what should be more
+especially aimed at. It is needless to say, that all substances supposed
+to have been contaminated, should be spread out so as to receive the
+influence of the gas; the bed linen, and all woollen garments, being
+exposed by being spread out on chairs, lines, &amp;c.; the drawers and
+cupboards opened; and whilst the disinfecting is in actual operation,
+the windows and doors should be kept shut, to prevent the dissipation
+of the chlorine. It is found that two ounces of manganese, with
+a proportionate quantity of the other materials, is sufficient for a room
+twenty feet wide, forty feet long, and twelve feet high, which contains
+20 × 40 × 12 = 9600 cubic feet.</p>
+
+<p>It may be mentioned, that breathing chlorine in this highly diluted
+state is decidedly the reverse of injurious to the general health; although,
+in a concentrated form, or even unless very much diluted with air,
+it is irritating in the highest degree; but so very innoxious is it in the
+very dilute state, that it is occasionally prescribed for the inhalation
+of consumptive patients.</p>
+
+<p>For the satisfaction of those who rely on the authority of a great
+name, it may be stated, that chlorine used in the manner here recommended
+was employed, with complete success, by one of the most illustrious
+of our English chemists, in the case of the Millbank Penitentiary,
+when a violent and fatal disease broke out there. The operator
+in this case was <span class="smcap">Faraday</span>, than whom there can be no higher
+authority.</p>
+
+<p>It may occasionally be found more convenient to use another
+mixture for the liberation of chlorine gas, in which case the following
+may be employed:—One part of manganese is to be drenched with
+<span class="pagenum" id="Page_185">[185]</span>four parts, by weight, of muriatic acid (the spirits of salts of the
+shops), mixed with one part of water. The gas is evolved slowly
+in the cold, and rapidly if assisted by a gentle heat. This process
+is rather more expensive, and possesses no advantage over the one
+previously described.</p>
+
+<h3>XI.<br>
+FERMENTING AND DISTILLING.</h3>
+
+<p>In ordinary language, the term fermentation is employed to
+signify the peculiar changes which take place when a solution of
+sugar, or any vegetable substance containing saccharine matter, is
+converted into spirit—this, however, is only one of many such kinds
+of action, which are well known to chemists. The most important
+fermentations are the saccharine fermentation, when sugar is formed
+by a change taking place in starch: the vinous, when spirit is formed
+from sugar; and the acetous, in which vinegar or acetic acid is formed
+from spirit.</p>
+
+<p>The saccharine fermentation, or the formation of sugar from starch,
+is interesting, though it does not influence such operations as are
+included in our Domestic Manipulations. If starch is dissolved in
+water, a little wheat flour added, and the whole exposed to a moderately
+warm temperature, it will be found that after a few days, varying in
+number with the degree of warmth, the starch has disappeared, and
+the liquid has become sweet, from the formation of sugar. The same
+change takes place with much greater rapidity, if starch is boiled
+with a solution of malt, which contains an active principle called
+<i>diastase</i>, capable of bringing about this fermentation in a short time.
+The formation of sugar from starch is an operation which constantly
+occurs in all growing seeds, the effect being to change an insoluble
+substance such as starch, into one which is capable of being dissolved
+in the juices of the young plant, and nourishing it during the early
+stages of its growth. In the operation of malting barley, the change
+is induced artificially, for the purpose of producing sugar in the malt,
+which is afterwards made to undergo the second kind of fermentation,
+namely, the vinous, or that in which spirit is produced.</p>
+
+<p>When sugar, either that which naturally exists in many plants,
+or as formed from starch as just mentioned, is dissolved in water, so
+as to form a moderately weak solution, and the whole exposed to a
+degree of warmth varying from seventy to eighty degrees, it rapidly
+undergoes a remarkable change, provided a small quantity of any
+vegetable ferment is present—such as yeast, or the juice of the grape
+or of many other fruits. The sugar wholly disappears, and is resolved
+into two substances—one a gas, termed carbonic acid, which escapes
+giving rise to a slow effervescence; and the other, a portion of spirit,
+which remains in the liquid. This kind of fermentation is much more
+difficult to prevent than to establish; in making syrups, it is found
+specially annoying; for if the quantity of sugar used is too small, the
+<span class="pagenum" id="Page_186">[186]</span>syrup is certain to ferment and spoil; and if too much is added, it
+crystallizes out in the solid form; as a general rule, however, it is
+found that two parts, by weight, of sugar, to one part, by weight, of
+water or other liquid—such as the juice of fruits, made into a syrup
+by boiling for a short time—neither ferments nor crystallizes.</p>
+
+<p>In the act of fermentation the spirit produced by the process last
+described is changed into acetic acid, or vinegar. Here, also, the
+presence of some substance capable of commencing the fermentation
+is requisite, for pure spirit and water will not undergo the change.
+The ferment employed may be the vinegar-plant—or it may be a
+little vinegar, which may have been previously formed.</p>
+
+<p>For the rapid progress of the acetous fermentation, a high
+temperature is requisite, even as great as about eighty-six degrees, and
+free exposure to air is essential. The best vinegar is that made from
+weak wine, at Orleans; the plan followed is to introduce a portion of
+vinegar into the vessels, adding the wine at intervals, and never quite
+emptying them. In this country, a weak beer is brewed, without hops,
+for the purpose of making vinegar, and a small quantity of diluted oil of
+vitriol is added, after the vinegar is formed, to destroy the mouldiness
+that is otherwise apt to be present. Vinegar may be formed from any
+weak spirituous liquid; but it should be borne in mind that two
+circumstances are essential to success, namely, a high summer
+temperature, either natural or artificial, and free exposure to air.</p>
+
+<p>The process of distillation is one which is used for separating liquids
+from each other which boil at different degrees of heat. In domestic
+economy, it is most frequently employed to
+obtain spirit, more or less flavoured, or
+scented, with some volatile essential oil.
+The apparatus commonly used is the still,
+for boiling the liquid to generate the vapour,
+and a long spirally-twisted tube termed the
+worm, which is placed in a tub of cold water,
+and through which the steam passes to be
+condensed. The worm is the most objectionable
+part of the modern still; its great
+evil is the difficulty with which it is cleaned,
+so as to prevent one strong-flavoured substance
+spoiling those which are distilled
+afterwards. If the coils of the worm are not
+very numerous, a bullet, with a string attached,
+may be passed through it, and a sponge or small bottle-brush,
+fastened to the string, may be worked backwards and forwards; but if
+there are several coils, it will be found impossible to do this, from the
+resistance caused by friction. In this case, the only plan is to close
+one end of the worm with a cork, and fill it with a solution of caustic
+alkali, allowing it to remain for some hours, and repeating the
+application with fresh liquid, if it be required.</p>
+
+<figure class="figleft illowp62" id="illus-186" style="max-width: 15.625em;">
+  <img class="w100" src="images/illus-186.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 1.</i></p>
+  </figcaption>
+</figure>
+
+<p>In Germany, the worm is being superseded by an excellent condenser,
+which is so superior that we are induced to give a sketch of it, hoping
+<span class="pagenum" id="Page_187">[187]</span>that it may lead to its adoption in this country. The vapours from
+the still pass into the tube A (<a href="#illus-186"><i>Fig. 1</i></a>), by which they are conducted
+into B, a hollow globe, made to unscrew at its centre. The vapours,
+passing along the tube C, are condensed, and the distilled liquid drops
+from D. The pipe E should convey a constant stream of cold water to
+the bottom of the tub, and this, rising as it is warmed by extracting
+heat from the tubes and globe, should escape by F. All the tubes being
+straight, it is obvious that they can be readily cleaned from their ends.</p>
+
+<p>In the laboratory, distilling is most frequently performed with vessels
+termed retorts, or even from flasks; but as these are not very
+applicable to domestic purposes, we pass them over.</p>
+
+<p>In domestic practice, the still is usually employed to obtain some
+water or spirit flavoured with essential oil, or the oil itself, and the
+process should be slightly modified so as to suit each case. The
+vegetable substance should not be placed on the bottom of the still
+itself, as in that case it might become burnt, and so give an unpleasant
+flavour to the whole; but a bottom of wickerwork should be placed in
+the still in the first instance for it to rest upon, or a perforated board.
+The substance to be distilled should be placed in the still, covered with
+water, for some hours before the fire is lighted; no more water being
+added than sufficient to cover it, if the preparation of oil is the object.</p>
+
+<p>Herbs, for distilling, should be collected on a dry day, and—unless
+the oil resides in the seeds, as in the case of caraway, anise, &amp;c., or in
+the flowers, as in the rose, lavender, &amp;c.—just before the flowers have
+opened, as at that period there is the greatest quantity of essential oil
+in the plant. All plants cultivated for distillation, should be grown in
+a situation where they can receive a full amount of sun-light, as shade
+or darkness very much tend to prevent the formation of essential oil.</p>
+
+<figure class="figright illowp37" id="illus-187" style="max-width: 6.25em;">
+  <img class="w100" src="images/illus-187.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 2.</i></p>
+  </figcaption>
+</figure>
+
+<p>The liquid which comes out of the worm, is a mixture of water
+highly flavoured with the substance, and some undissolved oil;
+this latter is sometimes heavier and sometimes lighter
+than water, either sinking or floating; in the latter case,
+the oil may be readily separated by filling a bottle with
+the mixture, and when the oil has collected at the top,
+carrying it off by a few threads of cotton placed as in
+<a href="#illus-187"><i>Fig. 2</i></a>, taking care that they are moistened with oil
+before arranging them. The cotton acts as a syphon, and
+removes the whole of the oil. If the object of the operation
+is to obtain the oil, and not the distilled water, the latter
+should be preserved, and used again and again with fresh
+herbs, because having in the first operation dissolved up as
+much oil as it is capable of doing, it causes no loss to the subsequent
+distillations.</p>
+
+<p>It may, perhaps, be thought that our article is incomplete, from our
+not giving any particular directions as to the manufacture of spirits,
+both as regards the first fermentation and subsequent distillation; but
+our readers should bear in mind that the manufacture of spirit is illegal,
+and the result is most frequently a heavy fine and imprisonment, to
+which we have no wish that our articles should be introductory.</p>
+
+<p><span class="pagenum" id="Page_188">[188]</span></p>
+
+<h3>HOUSEHOLD RECEIPTS.—CLEANING, DYEING, RENOVATING, MENDING, PRESERVING, ETC.</h3>
+
+<p><span class="smcap">Blacking to Preserve Leather.</span>—Take spermaceti oil, four
+ounces; molasses, twelve ounces; mix. Add by degrees twelve ounces
+of ivory-black, mixing it in smoothly, and rubbing it well, so as to
+leave no lumps; then add gradually a quart of the best white-wine
+vinegar. If too thick, add more vinegar; stir it hard, and let it
+stand in the jar three days, stirring frequently with a round stick.
+Bottle it for use. If still too thick, even when warmed at the fire,
+dilute with a little more vinegar.—A. S.</p>
+
+<p><span class="smcap">Blacking for Dress Boots and Shoes.</span>—Gum arabic, eight ounces;
+treacle, two ounces; ink, half a pint; vinegar and spirit of wine, of
+each two ounces. Dissolve the gum and treacle in the ink and
+vinegar; then strain and add the spirit.</p>
+
+<p><span class="smcap">French Polish for Boots, Shoes, and Harness.</span>—Take two
+pints of the best vinegar and one pint of soft water; stir into the
+mixture a quarter of a pound of glue broken fine, half a pound of
+logwood chips, a quarter of an ounce of finely powdered indigo, a
+quarter of an ounce of the best soft soap, and a quarter of an ounce
+of isinglass. Boil for ten minutes or longer; then strain the liquid,
+bottle, and cork. When cold it is fit for use. Remove the dirt
+from the boots, &amp;c., with a sponge and water. Then lay on the
+polish with a clean sponge. Should it prove too thick, hold it
+near the fire to warm a little, and the heat will liquify it sufficiently.—J. M.</p>
+
+<p><span class="smcap">To detect Dampness in Beds.</span>—First have the bed well warmed
+with a warming-pan; then, the moment the pan is taken out, introduce
+between the sheets an inverted glass tumbler. After it has
+remained there a few minutes, withdraw it. If the glass is found
+dry, you may go to bed without any apprehension of chill or rheumatism.
+If the glass is covered with drops of wet or damp steam,
+the safest plan is to take off the sheets and sleep between the
+blankets, as a second pair would probably be no better than the
+first.</p>
+
+<p><span class="smcap">Expelling Insects Generally.</span>—All insects dislike penny-royal;
+the odour of it destroys some and drives away others. At seasons
+when fresh green bunches of penny-royal are not to be obtained,
+get oil of penny-royal, pour some into a saucer, and steep in it small
+bits of wadding or raw cotton; lay them about in corners, closet-shelves,
+bureau-drawers, boxes, and all places where you have seen
+cockroaches or ants, or wherever they are likely to be found. If
+the insects do not speedily disappear, renew the cotton and penny-royal.
+It is also well to place some of them about the bedsteads,
+between the sacking and the mattress. Bunches of penny-royal are
+excellent for brushing off that very annoying little insect, the seed
+tick.—H. S. C.</p>
+
+<p><span class="pagenum" id="Page_189">[189]</span></p>
+
+<p><span class="smcap">To destroy Bed Bugs effectually.</span>—Take two ounces of quicksilver,
+and the whites of two eggs, and so on in this ratio for a
+larger or smaller quantity. Beat the quicksilver and the whites
+together until they unite and become a froth. With a feather then
+apply the compound thus formed to the crevices and holes in your bedsteads.
+This done once or twice in a year will prove effectual.—J. M.</p>
+
+<p><span class="smcap">Poison For Bugs.</span>—Spirits of wine and spirits of turpentine, of
+each four ounces; white mercury and camphor, of each half an ounce:
+mix. A chemist will make it up; and it must be applied with a
+brush to the bedstead or box infested by the insects.—J. D.</p>
+
+<p><span class="smcap">To make Bottles Air-tight.</span>—This may be done without luting
+or grinding, and consists in only having a groove round the neck,
+into which the cap fits, so that the groove may be charged with
+water or mercury.</p>
+
+<p><span class="smcap">To Bottle Porter.</span>—To four gallons of porter take three-quarters
+of a pound of coarse sugar, boil it in three quarts of water five
+minutes, when cool, add a tea-cup of fresh yeast. Let it work till
+it creams over, then put the porter to it, and bottle off.—Mrs. H.</p>
+
+<p><span class="smcap">To make Glue that will resist Moisture.</span>—Dissolve gum
+sandarac and mastic, of each two ounces, in a pint of spirit of wine,
+adding about an ounce of clear turpentine. Then take equal parts
+of isinglass and parchment glue, and having beaten the isinglass
+into small bits, and reduced the glue to the same state, pour the
+solution of the gums upon them, and melt the whole in a vessel
+well covered, avoiding so great a heat as that of boiling water.
+When melted, strain the glue through a coarse linen cloth, and
+then put it again over the fire, adding about an ounce of powdered
+glass. This preparation may be best managed by hanging the
+vessel in boiling water, which will prevent the matter burning
+the vessel, or the spirit of wine from taking fire; and, indeed, it
+is better to use the same method for all the evaporations of nicer
+glues and sizes; but in such cases, less water than the proportion
+directed should be added to the materials.—J. M.</p>
+
+<p><span class="smcap">Cement for Iron Kitchen Utensils.</span>—Take six parts of potter’s
+clay, and one part of steel filings, mix them together with a sufficient
+quantity of linseed oil to make a thick paste of the consistence of
+glazier’s putty; then apply it to the cracked parts, on both sides, and
+let it stand three or four weeks undisturbed.</p>
+
+<p><span class="smcap">Japanese Cement.</span>—This cement is made by mixing rice flour
+intimately with cold water, and then gently boiling it; it is beautifully
+white, and dries almost transparent. Papers pasted together by means
+of this cement, will sooner separate in their own substance than at
+the joining.</p>
+
+<p><span class="smcap">Rice Glue.</span>—Mix rice flour intimately with cold water, and gently
+simmer over a fire, when it forms a delicate and durable cement,
+answering all the purposes of common paste, and admirably adapted
+for joining paper, card, &amp;c., in forming the various ornaments which
+afford employment and amusement to the ladies. When made of the
+consistence of plaster or clay, models, busts, &amp;c., may be formed; and
+<span class="pagenum" id="Page_190">[190]</span>the articles, when dry, are susceptible of high polish, and are very
+durable.—W. C. C.</p>
+
+<p><span class="smcap">To Mend Broken Glass.</span>—Get some cloves of garlic, tie them in
+a rag, and place them in a tin pan, pounding them with a hammer, to
+get out the juice. Next take the broken glass, and wet and smear each
+of the broken edges with the garlic-juice; then stick them firmly
+together, stand the article on a plate, and let it remain undisturbed
+for a fortnight. The broken lid of a pitcher can also be mended
+in this manner.—J. W.</p>
+
+<p><span class="smcap">Another Method of Uniting Broken Glass or China.</span>—T.
+S. L. N. communicates the following, which he has tried with great
+success:—Obtain some slaked lime, and put it in a small muslin bag;
+next get the white of an egg; rub the pieces that require mending
+with it, then dust some lime upon it, and hold together till it sticks;
+let it dry, and it will not be liable to be softened by heat.</p>
+
+<p><span class="smcap">Cement for China, Glass, etc.</span>—To a quarter of an ounce of gum
+mastic, add as much spirits of wine as will dissolve it. Soak a quarter
+of an ounce of isinglass in water till it is quite soft; then dissolve it
+in rum or brandy till of the consistency of glue. To this add one
+drachm of gum ammoniac, well rubbed and mixed. Put now the two
+mixtures together in a vessel, over a gentle heat, till properly united,
+and the cement is ready for use. It should be kept in a phial well
+corked, and when about to be used, to be set in boiling water to soften.</p>
+
+<p><span class="smcap">Receipt for Joining Glass.</span>—Melt a little isinglass in spirits of
+wine, and add a small quantity of water; warm the mixture gently
+over a moderate fire. When mixed by thoroughly melting, it will
+form glue perfectly transparent, which will re-unite broken glass
+so nicely and firmly, that the joining will scarcely be perceptible to
+the most critical eye. Lime, mixed with the white of an egg, forms
+a very strong cement for glass, porcelain, &amp;c., but it must be done
+neatly, as, when hard, the superfluous part cannot easily be smoothed
+or taken off.—<i>Scientific American.</i></p>
+
+<p><span class="smcap">How to Make Nice Candles.</span>—Candlewick, if steeped in lime
+and saltpetre, and dried in the sun, will give a clearer light, and be
+less apt to run. Good candles may be made thus: Melt together ten
+ounces of mutton tallow, a quarter of an ounce of camphor, four ounces
+of bees’ wax, and two ounces of alum; then run it into moulds, or dip
+the candles. These candles furnish a beautiful light.—T. L.</p>
+
+<p><span class="smcap">Plain Hints about Candles.</span>—Candles improve by keeping a
+few months. Those made in winter are the best. The most economical,
+as well as the most convenient plan, is to purchase them by the
+box, keeping them always in a cool dry place. If wax candles become
+discoloured or soiled, they may be restored by rubbing them over with
+a clean flannel slightly dipped in spirits of wine. Candles are sometimes
+difficult to light. They will ignite instantly if, when preparing
+them for the evening, you dip the top in spirits of wine, shortly before
+they are wanted. Light them always with a match, and do not hold
+them to the fire, as that will cause the tops to melt and drip. Always
+hold the match to the side of the wick, and not over the top. If you
+<span class="pagenum" id="Page_191">[191]</span>find the candles too small for the candlesticks, always wrap a small
+piece of white paper round the bottom end, not allowing the paper to
+appear above the socket. Cut the wicks to a convenient length for
+lighting (nearly close); for if the wick is too long at the top, it will be
+very difficult to ignite, and will also bend down, and set the candle
+to running. Glass receivers, for the droppings of candles, are very
+convenient, as well as ornamental. The pieces of candles that are left
+each evening, should be placed in a tin box kept for that purpose,
+and used for bed-lights.</p>
+
+<p><span class="smcap">Chimneys on Fire</span> may be readily extinguished in several ways,
+without having recourse to throwing water down them from the top,
+by which much damage is frequently done to the furniture in the
+rooms. One of the simplest methods is, to scatter a handful of flour
+of sulphur over the dullest part of the burning coals, the mephitic
+vapours arising from which will not support combustion, and consequently
+extinguish the flames. Another method is to shut the doors
+and windows, and to stop up the bottom of the chimney with a piece
+of wet carpet or blanket, throwing a little water or flour of sulphur, or
+salt, on the fire immediately before doing so. By this means the
+draught is stopped, and the burning soot must be extinguished for want
+of air. If the chimney be stopped at top, instead of the bottom, the
+whole of the smoke must, of course, be driven into the apartment.
+If every fire-place were provided with a damper or shutter, of sheet-iron
+or tin-plate, sufficiently large to choke it thoroughly, fires in chimneys
+would become of little consequence, as it would only be necessary to
+apply this damper to put them out.</p>
+
+<p><span class="smcap">Cure for Smoky Chimneys.</span>—“Some of your readers, Mr. Editor,
+may probably like to know how I have cured, in my own house, that
+worst of evils—a smoky chimney. The following is the plan I recommend:
+Inflate a large ox bladder with air, and tie it by the neck
+to the middle of a stick, which place across the inside of a chimney,
+about two feet from the top, or at the foot of the chimney-pot. The
+buoyancy of the air keeps the bladder continually in a circular motion,
+and thus prevents the rush of air into the tunnel from descending so
+low as the fire-place.”—S. W. T.</p>
+
+<p><span class="smcap">Excellent Dyes.</span>—A decoction of oak-bark dyes wool a fast brown
+of various shades, according to the quantity employed; an infusion
+of walnut-peels will also dye brown. The wool should be previously
+dipped in a solution of alum and water, which brightens the colour.—For
+red dye: boil in a bath of madder, previously rinsing the goods
+in alum; or, if you wish for purple, employ, instead of alum, a bath
+of acetate of iron. Red dyes are also given by archil, cochineal, Brazil-wood,
+&amp;c.—For blue dye: boil in a bath of logwood, to which a small
+quantity of blue vitriol has been added, using the alum bath as in
+the other cases.—M. C.</p>
+
+<p><span class="smcap">To Dye Silk Lilac.</span>—For every pound of silk, take a pound and
+a half of archil, mix it well with the liquor; make it boil a quarter
+of an hour, dip the silk quickly, then let it cool, and wash it in river
+water, and a fine half violet, or lilac, more or less full, will be obtained.</p>
+
+<p><span class="pagenum" id="Page_192">[192]</span></p>
+
+<p><span class="smcap">Dyes for Ivory.</span>—<i>Black.</i> Immerse the ivory in a boiling solution
+of logwood, take it out and wash it in a solution of copperas. <i>Blue.</i>
+Immerse the ivory in a mixture of sulphate of indigo and water, partly
+neutralized with potash. <i>Green.</i> Steep blued ivory in a solution of
+nitro-muriate of tin, and then in a decoction of fustic; or it may be
+at once dyed green by steeping it in a solution of acetate of copper.
+<i>Yellow.</i> Steep the ivory in a bath of neutral chromate of potash, and
+afterwards in a boiling solution of acetate of lead. <i>Red.</i> Steep the
+ivory for a short time in a solution of tin, then in a decoction of Brazil
+or cochineal. <i>Violet.</i> Moisten the ivory with a solution of tin, as
+before, then immerse it in a decoction of logwood.—T. S.</p>
+
+<p><span class="smcap">To Dye Hair and Feathers Green.</span>—Take of verdigris or verditer
+of each one ounce, gum water one pint; mix them well, and
+dip the hair or feathers into the mixture, shaking them well about.</p>
+
+<p><span class="smcap">To Shrink new Flannel.</span>—New flannel should always be shrunk
+or washed before it is made up, that it may be cut out more accurately,
+and that the grease which is used in manufacturing it may be extracted.
+First, cut off the list along the selvage edges of the whole piece. Then
+put it into warm (not boiling) water, without soap. Begin at one end
+of the piece, and rub it with both hands till you come to the other
+end; this is to get out the grease and the blue with which new white
+flannel is always tinged. Then do the same through another water.
+Rinse it through a clean lukewarm water; wring it lengthways, and
+stretch it well. In hanging it out on a line do not suspend it in
+festoons, but spread it along the line straight and lengthways. If dried
+in festoons, the edges will be in great scollops, making it very difficult
+to cut out. It must be dried in the sun. When dry let it be
+stretched even, clapped with the hands, and rolled up tight and smoothly,
+till wanted.—H. S. C.</p>
+
+<p><span class="smcap">To Pack Glass or China.</span>—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 it has been seen done by some one
+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
+such value are packed up in an improper manner.—S.</p>
+
+<p><span class="smcap">Ink.</span>—H. W. begs to recommend the following ink—with which his
+note is written: Logwood and galls, each four ounces; copperas, two
+ounces; gum arabic, one ounce; pomegranate bark, half an ounce;
+cloves, four ounces; cold soft water, two pints: stir frequently, for two
+weeks or more, and strain.—[The ink is good.—<span class="smcap">Ed.</span>]</p>
+
+<p><span class="smcap">Black Ink.</span>—To one gallon of soft water, add ten ounces of Aleppo
+galls, and four ounces each of gum arabic and green copperas. Well
+bruise the galls, and allow the mixture to stand for a fortnight, being
+well stirred every day. Then add two ounces of white sugar.</p>
+
+<p><span class="smcap">Blue Ink.</span>—Prussiate of iron, half an ounce; oxalic acid, one ounce;
+<span class="pagenum" id="Page_193">[193]</span>fine chalk, a quarter of a drachm. All to be powdered, and dissolved
+with one pint of boiling water.—S.</p>
+
+<p><span class="smcap">To make Blue Ink.</span>—Dissolve a small quantity of indigo in a little
+oil of vitriol, and add a sufficient quantity of water, in which is dissolved
+some gum arabic.</p>
+
+<p><span class="smcap">Indian Ink.</span>—Indian ink, equal in quality to that imported from
+China, may be made by holding a plate over the flame of a lamp or
+candle so as to receive the fine soot, and mixing this with size made
+from parchment or uncoloured leather. The Indian ink is made from
+fine lamp-black and size, with the addition of a little perfume, which
+latter is by no means essential to its quality as an ink.—J. W.</p>
+
+<p><span class="smcap">Indelible Marking Ink, without Preparation.</span>—One drachm
+and a half of nitrate of silver (lunar caustic), one ounce of distilled
+water, half an ounce of strong mucilage of gum arabic, three-quarters
+of a drachm of liquid ammonia; mix the above in a clean glass bottle,
+cork tightly and keep in a dark place till dissolved, and ever afterwards.
+Directions for use:—Shake the bottle, then dip a clean quill pen in
+the ink, and write or draw what you require on the article; immediately
+hold it close to the fire (without scorching), or pass a hot iron over
+it, and it will become a deep and indelible black, indestructible by
+either time or acids of any description.—R. S.</p>
+
+<p><span class="smcap">Incorrodible and Indelible Inks.</span>—Genuine asphaltum, one part;
+oil of turpentine, four parts; dissolve, and add lamp-black or black-lead
+to bring it to a proper consistence. <i>Or</i>—Asphaltum, one part;
+oil of turpentine, four parts; dissolve, and colour with printer’s ink,
+which any printer will sell by way of favour. These inks supply a
+cheap and excellent material for marking linen, &amp;c. They are very
+permanent. They should be employed with stamps or types, or with
+the thin brass plates with letters cut therein. This method of marking
+is neater and easier than with the brush or pen.</p>
+
+<p><span class="smcap">Sympathetic Inks.</span>—These are preparations used for writing on
+paper, the marks of which are invisible until acted upon by some
+re-agent. They are frequently employed in secret or playful correspondence.
+By heating the paper until it is nearly scorched, they may
+be rendered visible.</p>
+
+<p>1. Sulphate of copper and sal-ammoniac, equal parts, dissolved in
+water—writes colourless, but turns yellow when heated.</p>
+
+<p>2. Onion juice, like the last.</p>
+
+<p>3. A weak infusion of galls—turns black when moistened with weak
+copperas water.</p>
+
+<p>4. A weak solution of sulphate of iron—turns blue when moistened
+with a weak solution of prussiate of potash—black with infusion of galls.</p>
+
+<p>5. The diluted solutions of nitrate of silver and terchloride of gold—darken
+when exposed to the sun-light.</p>
+
+<p>6. Aqua-fortis, spirits of salts, oil of vitriol, common salt, or saltpetre,
+dissolved in a large quantity of water—turn yellow or brown when
+heated.</p>
+
+<p>7. Solution of nitro-muriate of cobalt—turns green when heated, and
+disappears again on cooling.</p>
+
+<p><span class="pagenum" id="Page_194">[194]</span></p>
+
+<p>8. Solution of acetate of cobalt, to which a little nitre has been
+added—becomes rose-coloured when heated, and disappears when
+cooling.</p>
+
+<p><span class="smcap">Stains of Wood.</span>—The most effectual way of removing stains of
+most descriptions from wood, is to mix a quarter of an ounce of oil
+of vitriol with two ounces of water, and rub the stained surface with
+a cork dipped in this liquid, until the stains disappear: then wash
+with cold water. The colour of the wood is rendered pale for a
+time by this method, but it is brought up again by rubbing with
+furniture paste.</p>
+
+<p><span class="smcap">To take Oil and Grease out of Boards, Marble, etc.</span>—Make
+a paste with fuller’s earth and hot water; cover the spots
+therewith, let it dry on, and the next day scour it off with soft or yellow
+soap. <i>Or</i>—Make a paste with soft soap, fuller’s earth, and a little
+pearlash, and use it as above.</p>
+
+<p><span class="smcap">For Cleaning Wainscots and other Painted Woods.</span>—Four
+ounces of potass, and four ounces of powdered quick-lime are to be
+mixed together, and boiled for half an hour in three quarts of water;
+this mixture is to stand until it is cold and quite clear; the clear
+liquid is then poured off, and a painter’s brush dipped into it is to
+be passed over the surface of the wood, in the same way as for
+painting, immediately afterwards washing with cold water. This
+mode of cleaning will frequently render a new coat of paint unnecessary,
+and it has the advantage of being destructive to the eggs of
+insects which may be deposited in the interstices of the wood; where
+there is reason to suspect that there are bugs in the wood, it may
+be well, as an additional precaution, to add to the mixture two
+drachms of corrosive sublimate.</p>
+
+<p><span class="smcap">Chairs.</span>—The black leather-work of chairs, settees, &amp;c., may be
+restored by first well washing off the dirt with a little warm water
+and soap, and afterwards with clean water. The brown and faded
+portions may now be re-stained by means of a little black ink, or
+preferably black reviver, and when this has got thoroughly dry, they
+may be touched over with white of egg, strained and mixed with a
+little sugar-candy. When the latter is nearly dry, it should be polished
+off with a clean dry brush.</p>
+
+<p><span class="smcap">Washing-Paint.</span>—The best method to wash paint is to rub some
+Bath brick fine, and when you have rubbed some soap on the flannel,
+dip it in the brick. This will remove the grease and dirt speedily,
+without injury.—Mrs. H.</p>
+
+<p><span class="smcap">To make Oak Wood Colour.</span>—The basis of this colour is still
+formed of ceruse. Three-fourths of this oxide, and a fourth of ochre
+de rue, umber earth, and yellow de Berri; the last three ingredients
+being employed in proportions which lead to the required tint, give
+a matter equally proper for distemper, varnish, and oil.—A. S.</p>
+
+<p><span class="smcap">To give a fine Colour to Mahogany.</span>—Into a pint of cold-drawn
+linseed oil put one ounce of alkanet root, and one ounce of
+rose-pink in an earthen vessel; let it remain all night; then stirring
+<span class="pagenum" id="Page_195">[195]</span>it well, rub some of it over the tables with a linen rag; when it has
+lain some time rub it with a linen cloth.—R. M.</p>
+
+<p><span class="smcap">Artificial Mahogany.</span>—The following method of giving any species
+of wood of a close grain the appearance of mahogany in texture,
+density, and polish, is said to be practised in France with success.
+The surface is planed smooth, and the wood is then rubbed with a
+solution of nitrous acid; one ounce of dragon’s blood is dissolved in
+nearly a pint of spirits of wine; this, and one-third of an ounce of
+carbonate of soda, are then to be mixed together and filtered, and the
+liquid in this thin state is to be laid on with a soft brush. This process
+is to be repeated, and in a short interval afterwards the wood
+possesses the external appearance of mahogany. When the polish
+diminishes in brilliancy, it may be restored by the use of a little
+cold-drawn linseed oil.—J. R. C.</p>
+
+<p><span class="smcap">To extract Ink from Mahogany.</span>—Dilute half a tea-spoonful of
+oil of vitriol with a large spoonful of water, and apply to the ink spot
+with a feather; let it lie for a few minutes and rub it off
+quickly; repeat if not quite removed. An excellent receipt.—F.</p>
+
+<p><span class="smcap">To restore the Colour to Mahogany.</span>—Wash well with soap
+and water, and then polish daily with the following oil:—Take half
+an ounce of alkanet root, cut small, and add to a pint of linseed oil:
+when this has stood for a week, add half an ounce of powdered gum
+arabic, and an ounce of shell-lac varnish; let these stand in a bottle
+by the fire for a week, then strain. Rub well in.</p>
+
+<p><span class="smcap">Wax for Polishing Furniture.</span>—Melt bees’ wax in spirits of
+turpentine, with a very small proportion of resin. When it is entirely
+dissolved, dip in it a sponge, and wash the mahogany lightly over
+with it. Immediately afterwards, rub it off with a clean soft cloth.
+For carved furniture, spread the mixture on with a small soft brush,
+and rub it off with another brush, a very little harder.</p>
+
+<p><span class="smcap">Cream Polish for Furniture.</span>—Half an ounce of Castile soap,
+dissolved in one gill of rain water, two ounces and a half of bees’
+wax, one ounce of white wax, one gill of spirit of turpentine; shred
+the wax, and place the whole by the fire to dissolve; whilst warm
+add the soap and mix all well together.—J. H. D.</p>
+
+<p><span class="smcap">Method of giving a fine Black Colour to Wood.</span>—Steep the
+wood for two or three days in lukewarm water, in which a little
+alum has been dissolved; then put a handful of logwood, cut small
+into a pint of water, and boil it down to less than half a pint. If
+you then add a little indigo, the colour will be more beautiful. Spread
+a layer of this liquor quite hot on your wood, with a pencil, which
+will give it a violet colour. When it is dry, spread on another layer;
+dry it again, and give it a third; then boil verdigris at discretion,
+in its own vinegar, and spread a layer of it on the wood; when it is
+dry, rub it with a brush, and then with oiled chamois skin. This
+gives a fine black, and imitates perfectly the colour of ebony. Having
+tried this receipt successfully, I can recommend it to the notice
+of your numerous readers.—E.</p>
+
+<p><span class="pagenum" id="Page_196">[196]</span></p>
+
+<p><span class="smcap">Black Dye for Woods, Veneers, etc.</span>—Steep the wood for
+two or three days, in water, if possible, keeping it warm all the
+time, the water having had a little alum dissolved in it so that it
+tastes rough; then put a handful of logwood, cut small, into a pint
+of water and boil it down to less than half a pint; if a little indigo
+is added the colour will be more beautiful. Spread a layer of this
+liquor quite hot on the wood with a brush, which will give it a
+violet colour. When dry spread on another layer, dry it again and
+give it a third, then boil verdigris at discretion in vinegar, and
+spread a layer of it on the wood; when it is dry, rub with a brush,
+and then with oiled chamois skin. This forms a good imitation of
+ebony wood.—W. C.</p>
+
+<p><span class="smcap">Hints on Scrubbing Floors.</span>—After the white-washing, paint-cleaning,
+and window-washing of each room has been completed, let
+the floor be scrubbed; first seeing that it has been well swept. For
+this purpose have a small tub or bucket of warm water: an old saucer
+to hold a piece of brown soap, a large thick tow-linen floor-cloth, and a
+long-handled scrubbing-brush. Dip the whole of the floor-cloth into
+the water, and with it wet a portion of the floor. Next, rub some soap
+on the bristles of the brush, and scrub hard all over the wet place. Then
+dip your cloth into the water, and with it wash the suds off the floor.
+Wring the cloth, wet it again, and wipe the floor with it a second time.
+Lastly, wash the cloth about in the water, wring it as dry as possible,
+and give the floor a last and hard wiping with it. Afterwards go on to
+the next part of the floor, wet it, scrub it, wipe it three times, and
+proceed in the same manner, a piece, at a time, till you have gone over
+the whole; changing the dirty water for clean, whenever you find it
+necessary. For a large room, fresh warm water will be required four
+or five times in the course of the scrubbing. When the floor has been
+scrubbed, leave the sashes raised while it is drying. For scouring
+common floors that are very dirty, have by you an old tin pan with some
+gray sand in it; and after soaping the brush, rub it on some sand
+also.</p>
+
+<p><span class="smcap">Oil-Cloths.</span>—In buying an oil-cloth for a floor, endeavour to obtain
+one that was manufactured several years before; as the longer it has
+been made previous to use, the better it will wear, from the paint
+becoming hard and durable. An oil-cloth that has been made within
+the year, is scarcely worth buying, as the paint will be defaced in a very
+little time, it requiring a long while to season. An oil-cloth should
+never be scrubbed with a brush; but, after being first swept, it should
+be cleaned by washing with a large soft cloth and lukewarm or cold
+water. On no account use soap, or take water that is <i>hot</i>; as either of
+them will certainly bring off the paint. When it has dried, you may
+sponge it over with milk, which will brighten and preserve the colours;
+and then wipe it with a soft dry cloth.—J. R.</p>
+
+<p><span class="smcap">To Renovate Black Silk.</span>—Slice some uncooked potatoes, pour
+boiling water on them; when cold sponge the right side of the silk with
+it, and iron on the wrong.—E. H.</p>
+
+<p><span class="smcap">To make Old Silk Gowns look like New.</span>—The best method,
+<span class="pagenum" id="Page_197">[197]</span>and one that is employed by milliners, is to sponge over the outside of
+the dress with a strong and cold infusion of black tea. The dress should
+afterwards be ironed on the wrong side.—K.</p>
+
+<p><span class="smcap">An excellent Yellow Dye for Silks, Ribbons, etc.</span>—Take a
+large handful of horse-radish leaves, boil them in two quarts of water
+for half an hour; then drain it off from the leaves, and soak the articles
+you have for dyeing in it; when you think the colour deep enough, take
+it out, rinse it in cold water, and spread it to dry.—B. B.</p>
+
+<p><span class="smcap">To Iron Silk.</span>—Silk cannot be ironed smoothly, so as to press out
+all the creases, without first sprinkling it with water, and rolling it up
+tightly in a towel, letting it rest for an hour or two. If the iron is in
+the least too hot, it will injure the colour, and it should first be tried on
+an old piece of the same silk.—C. C.</p>
+
+<p><span class="smcap">To Renovate Silks.</span>—Sponge faded silks with warm water and
+soap; then rub them with a dry cloth on a flat board; afterwards iron
+them on the <i>inside</i> with a smoothing-iron. Old black silks may be
+improved by sponging with spirits. In this case, the ironing may be
+done on the right side, thin paper being spread over to prevent glazing.</p>
+
+<p><span class="smcap">To Dye Silk, etc., Crimson.</span>—Take about a spoonful of cutbear,
+put it into a small pan, pour boiling water upon it; stir and let it stand
+a few minutes, then put in the silk, and turn it over in a short time, and
+when the colour is full enough, take it out; but if it should require
+more violet or crimson, add a spoonful or two of purple archil to some
+warm water; steep, and dry it within doors. To finish it, it must be
+mangled, and ought to be pressed.</p>
+
+<p><span class="smcap">Silks Stained by Corrosive or Sharp Liquors.</span>—We often
+find that lemon-juice, vinegar, oil of vitriol, and other sharp corrosives,
+stain dyed garments; sometimes by adding a little pearlash to a soap
+lather, and passing the silks through these, the faded colour will be
+restored. Pearlash and warm water will sometimes do alone, but it is
+the most efficacious method to use the soap lather and pearlash
+together.</p>
+
+<p><span class="smcap">Chemical Renovating Balls</span>—for taking out grease, paint, pitch
+tar, from silks, stuffs, linen, woollen, carpets, hats, coats, &amp;c., without
+fading the colour or injuring the cloth:—Quarter ounce of fuller’s earth,
+quarter ounce of pipe-clay, one ounce salt of tartar, one ounce beef gall,
+one ounce spirits of wine. Pound the hard parts, and mix the ingredients
+well together. Wet the stain with cold water, rub it well with this ball,
+then sponge it with a wet sponge, and the stain will disappear.</p>
+
+<p><span class="smcap">To Clean Silks, Satins, Coloured Woollen Dresses, etc.</span>—Quarter
+pound of soft soap, a quarter of a pound of honey, the white of
+an egg, and a wine-glassful of gin; mix well together, and the article to
+be scoured with a rather hard brush thoroughly, afterwards rinse it in
+cold water, leave to drain, and iron whilst quite damp.—Mrs. J. D. R.
+remarks that she finds this receipt an excellent one, having used it for a
+length of time, and recommended it to friends, with perfect success.</p>
+
+<p><span class="smcap">To Clean White Satin and Flowered Silks.</span>—1. 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,
+<span class="pagenum" id="Page_198">[198]</span>where there are any gold or silver flowers, take a piece of crimson
+ingrain velvet, rub the flowers with it, which will restore them to their
+original lustre.—2. Pass them through a solution of fine hard soap, at a
+hand heat, drawing them through the hand. Rinse in lukewarm water,
+dry and finish by pinning out. Brush the flossy or bright side with a
+clean clothes-brush, the way of the nap. Finish them by dipping a
+sponge into a size, made by boiling isinglass in water, and rub the
+wrong side. Rinse out a second time, and brush, and dry near a fire,
+or in a warm room. Silks may be treated in the same way, but not
+brushed.—M.</p>
+
+<p><span class="smcap">To Smooth a Creased or Rumpled Ribbon.</span>—Lay the ribbon
+evenly on a clean table or board, and, with a very clean sponge, damp it
+all over, missing no part. Next, roll it, smoothly and tightly, on a
+ribbon-block that is wider than the ribbon, and let it remain till dry.
+Afterwards, transfer it to a fresh block (which must be perfectly dry),
+rolling it round that. Wrap it up closely in coarse <i>brown</i> paper, and
+keep it thus till you want to use it. Ironing a ribbon is apt to discolour
+it, and give it a faded look even when new. Ribbons, and other silks,
+should always be put away in coarse brown paper; the chloride of lime
+used in manufacturing <i>white</i> paper frequently produces spots and stains.
+Coarse brown paper, being made of old ropes picked to pieces, the tar
+still lingering about them, preserves the colours of the silks.—J. T.</p>
+
+<p><span class="smcap">To Clean Silk Stockings.</span>—First wash the stockings in the usual
+manner, to take out the rough dirt. After rinsing them in clean water,
+wash them well in fresh soap liquor. Then make a third soap liquor,
+which colour with a little stone-blue; then wash the stockings once
+more, take them out, wring them, and particularly dry them. Now
+stove them with brimstone, and draw on a wooden leg two stockings,
+one upon the other, observing that the two fronts or outsides are face to
+face. Polish with a glass bottle. The two first liquors should be only
+lukewarm; but the third as hot as you can bear your hand in. Blondes
+and gauzes may be whitened in the same manner; but there should be
+a little gum put in the last liquor before they are stoved.—B. R.</p>
+
+<p><span class="smcap">To Keep Silk.</span>—Silk articles should not be kept folded in white
+paper, as the chloride of lime used in bleaching the paper will probably
+impair the colour of the silk. Brown or blue paper is better—the
+yellowish smooth India paper is best of all. Silk intended for a dress,
+should not be kept in the house long before it is made up, as lying in
+the folds will have a tendency to impair its durability by causing it to
+cut or split, particularly if the silk has been thickened by gum. We
+knew an instance of a very elegant and costly thread lace veil being
+found, on its arrival from France, cut into squares (and, therefore,
+destroyed) by being folded over a paste-board card. A white satin
+dress should be pinned up in blue paper, with coarse brown paper
+outside, sewn together at the edges.—A. F.</p>
+
+<p><span class="smcap">To Wash Silk Lace or Blonde.</span>—Take a black bottle, covered
+with clean linen or muslin, and wind the blonde round it (securing the
+ends with a needle and thread), not leaving the edge outward, but
+covering it as you proceed. Set the bottle upright in a strong cold
+<span class="pagenum" id="Page_199">[199]</span>lather of white soap and <i>very clear</i> soft water, and place it in the sun,
+having gently, with your hand, rubbed the suds up and down on the
+lace. Keep it in the sun every day for a week, changing the lather
+daily, and always rubbing it slightly when you renew the suds. At the
+end of the week, take the blonde off the bottle, and (without rinsing)
+pin it backward and forward on a large pillow covered with a clean
+tight case. Every scallop must have a separate pin, or more, if the
+scallops are not very small. The plain edge must be pinned down
+also, so as to make it straight and even. The pins should be of the
+smallest size. When quite dry, take it off; but do not starch, iron, or
+press it. Lay it in long loose folds, and put it away in a paste-board
+box. Thread lace may be washed in the same manner.—A. F.</p>
+
+<p><span class="smcap">To Wash Ribbons, Silk Handkerchiefs, etc.</span>—None but ribbons
+of excellent quality, of one entire colour, and of a plain unfigured
+surface, will bear washing. A good satin ribbon may be made to look
+very well by washing it carefully, first in cold water, to which add a
+few drops of spirits of wine; then make a lather of white soap and
+lukewarm water, and wash the ribbon through that; afterwards rinse it
+in cold water, pull it even, and dry it gradually. When dry, stretch out
+the ribbon on an ironing-table (securing it to the cloth by pins), and
+sponge it evenly all over with a very weak solution of isinglass, that
+has been boiled in clear water and strained; or, if you have no isinglass,
+rice-water will be a tolerable substitute for restoring the stiffness and
+gloss. To iron the ribbon, lay it within a sheet of clean smooth letter
+paper (the paper being both under and over it), and press it with a
+heated iron moved quickly. If the colour is lilac, add a little dissolved
+pearlash to the rinsing water; if green, a little vinegar; if pink, or
+blue, a few drops of oil of vitriol; if yellow, a little tincture of saffron.
+Other colours may be set by stirring a tea-spoonful of ox-gall into the
+first water. If white, a salt-spoonful of cream of tartar, mixed with the
+soap-suds. It is seldom worth while to take the trouble of washing
+ribbon, unless you have a tolerable quantity to do. Unfigured silk
+handkerchiefs and scarfs may be washed and ironed in the above
+manner. The proportion of spirits of wine is about a table-spoonful to
+a gallon of water.—M. D.</p>
+
+<p><span class="smcap">To Clean Gold Lace.</span>—Rub it with a soft brush, dipped in roche-alum,
+burnt and sifted to a very fine powder. I have tried this several
+times, and always found the lace brightened and improved by the
+method.—W. J. J.</p>
+
+<p><span class="smcap">To Clean Black Lace Veils.</span>—These are cleansed by passing
+them through a warm liquor of bullock’s gall and water; after which,
+they must be rinsed in cold water, then cleansed for stiffening, and
+finished as follows:—Take a small piece of glue, about the size of a
+bean, pour boiling water upon it, which will dissolve it, and when
+dissolved, pass the veil through it, then clap it between your hands
+and frame.</p>
+
+<p><span class="smcap">To Wash a White Lace Veil.</span>—Put the veil into a strong
+lather of white soap and very clear water, and let it simmer slowly for a
+quarter of an hour. Take it out and squeeze it well, but be sure not to
+<span class="pagenum" id="Page_200">[200]</span>rub it. Rinse it in two cold waters, with a drop or two of liquid blue in
+the last. Have ready some very clear and weak gum arabic water, or
+some thin starch, or rice-water. Pass the veil through it, and clear it
+by clapping. Then stretch it out even, and pin it to dry on a linen
+cloth, making the edge as straight as possible, opening out all the
+scallops, and fastening each with pins. When dry, lay a piece of thin
+muslin smoothly over it, and iron it on the wrong side.—M.</p>
+
+<p><span class="smcap">To Clean and Starch Point Lace.</span>—Fix the lace in a prepared
+tent, draw it straight, make a warm lather of Castile soap, and, with a
+fine brush dipped in, rub over the point gently; and when it is clean on
+one side, do the same to the other; then throw some clean water on it,
+in which a little alum has been dissolved, to take off the suds, and,
+having some thin starch, go over with the same on the wrong side, and
+iron it on the same side when dry; then open it with a bodkin, and set
+it in order. To clean point lace, if not very dirty, without washing, fix
+it in a tent, as previously mentioned, and go over with fine bread,
+the crust being pared off; and when it is done, dust out the
+crumbs, &amp;c.—J. H. M.</p>
+
+<p><span class="smcap">Washing Lace.</span>—I have lately used the following method of washing
+lace, collars, or crochet collars, and find that it not only makes them
+look well, but saves much of the wear and tear of other washing:—Cover
+a glass bottle with calico or linen, and then tack the lace or
+collar smoothly upon it, rub it with soap, and cover it with calico.
+Boil it for twenty minutes in soft water; let all dry together, and the
+lace will be found to be ready for use. A long piece of lace must be
+wound round and round the bottle, the edge of each round a little
+above the last, and a few stitches to keep it firm at the beginning and
+end will be found sufficient, but a collar will require more tacking to
+keep it in its place.—G. N. L.</p>
+
+<p><span class="smcap">To Wash a Black Lace Veil.</span>—Mix bullock’s gall with sufficient
+hot water to make it as warm as you can bear your hand in. Then
+pass the veil through it. It must be squeezed, and not rubbed. It
+will be well to perfume the gall with a little musk. Next, rinse the
+veil through two cold waters, tingeing the last with indigo. Then dry
+it. Have ready in a pan some stiffening made by pouring boiling
+water on a very small piece of glue. Put the veil into it, squeeze it
+out, stretch it, and clap it. Afterwards, pin it out to dry on a linen
+cloth, making it very straight and even, and taking care to open and
+pin the edge very nicely. When dry, iron it on the wrong side, having
+laid a linen cloth over the ironing-blanket. Any article of black lace
+may be washed in this manner.</p>
+
+<p><span class="smcap">To Clean Embroidery and Gold Lace.</span>—For this purpose no
+alkaline liquors are to be used; for while they clean the gold, they
+corrode the silk, and change 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 the 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
+<span class="pagenum" id="Page_201">[201]</span>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 the 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. It is necessary that care should be taken.—W. J. E.</p>
+
+<p><span class="smcap">To Wash Thread Lace.</span>—Rip off the lace, carefully pick out the
+loose bits of thread, and roll the lace very smoothly and securely
+round a clean black bottle, previously covered with old white linen,
+sewn tightly on. Tack each end of the lace with a needle and thread,
+to keep it smooth; and be careful in wrapping not to crumple or fold
+in any of the scallops or pearlings. After it is on the bottle, take
+some of the <i>best</i> sweet oil, and with a clean sponge wet the lace
+thoroughly to the inmost folds. Have ready in a wash-kettle, a strong
+<i>cold</i> lather of clear water and white Castile soap. Fill the bottle with
+cold water, to prevent its bursting, cork it well, and stand it upright
+in the suds, with a string round the neck secured to the ears or handle
+of the kettle, to prevent its knocking about and breaking while over
+the fire. Let it boil in the suds for an hour or more, till the lace is
+clean and white all through. Drain off the suds, and dry it on the
+bottle in the sun. When dry, remove the lace from the bottle and roll
+it round a wide ribbon-block; or lay it in long folds, place it within
+a sheet of smooth white paper, and press it in a large book for a few
+days.—W. W. C.</p>
+
+<p><span class="smcap">Fruit Stains in Linen.</span>—To remove them, rub the part on each
+side with yellow soap, then tie up a piece of pearlash in the cloth, &amp;c.,
+and soak well in hot water, or boil; afterwards expose the stained part
+to the sun and air until removed.—K.</p>
+
+<p><span class="smcap">To take the Mildew out of Linen.</span>—Take soap, and rub it well;
+then scrape some fine chalk, and rub it also on the linen. Lay it on
+the grass. As it dries, wet it a little, and it will come out in twice
+doing.—F. E. W.</p>
+
+<p><span class="smcap">To take out Iron-moulds from Linen.</span>—Rub the iron-moulds
+over with sulphuret of potash; then bathe them well in citric acid
+(lemon acid), and afterwards wash them well in water, and they will
+be completely restored.</p>
+
+<p><span class="smcap">To Bleach a Faded Dress.</span>—Wash the dress in hot suds, and boil
+it until the colour appears to be gone; then rinse it and dry it in the
+sun. Should it not be rendered white by these means, lay the dress
+in the open air, and bleach it for several days. If still not quite white,
+repeat the boiling.</p>
+
+<p><span class="smcap">To Preserve the Colour of a Print Dress.</span>—The body and train
+to be separated and washed in cold rain water, into which a handful of
+common salt has been thrown. Instead of spreading, it should be
+tightly rolled in a coarse cloth, and allowed to remain until dry enough
+to iron.—E.</p>
+
+<p><span class="smcap">To Restore Linen that has long been Stained.</span>—Rub the stains
+on each side with wet brown soap; mix some starch to a thick paste,
+<span class="pagenum" id="Page_202">[202]</span>with cold water, and spread it over the soaped places; then expose the
+linen to the air, and if the stains have not disappeared in three or four
+days, rub off the mixture, and repeat the process with fresh soap and
+starch. Afterwards dry it, wet it with cold water, and put it in the
+wash.</p>
+
+<p><span class="smcap">To wash Mousseline-de-Laine.</span>—Boil a pound of rice in five
+quarts of water, and, when cool enough, wash in this, using the rice
+for soap. Have another quantity ready, but strain the rice from this
+and use it with warm water, keeping the rice strained off for a third
+washing, which at the same time stiffens and also brightens the
+colours.—W.</p>
+
+<p><span class="smcap">To prevent Coloured Things from Running.</span>—Boil a quarter of a
+pound of soap till nearly dissolved, then add a small piece of alum
+and boil with it. Wash the things in this lather, but do not soap them.
+If they require a second water, put alum to that also, as well as to the
+swilling and blue-water. This will preserve them.</p>
+
+<p><span class="smcap">Stain Mixture.</span>—Take an ounce of sal-ammoniac (or hartshorn),
+and an ounce of salt of tartar—mix them well, put them into a pint
+of soft water, and bottle it for use, keeping it very tightly corked.
+Pour a little of this liquid into a saucer, and wash in it those parts
+of a white article that have been stained with ink, mildew, fruit, or
+red wine. When the stains have by this process been removed, wash
+the article in the usual manner.—M. C.</p>
+
+<p><span class="smcap">To Restore Scorched Linen.</span>—Take two onions, peel and slice
+them, and extract the juice by squeezing or pounding. Then cut up
+half an ounce of white soap, and two ounces of fuller’s earth; mix
+with them the onion juice, and half a pint of vinegar. Boil this
+composition well, and spread it when cool, over the scorched part
+of the linen, leaving it to dry thereon. Afterwards wash out the
+linen.</p>
+
+<p><span class="smcap">To Whiten Linen that has turned Yellow.</span>—Cut up a pound
+of fine white soap into a gallon of milk, and hang it over the fire in
+a wash-kettle. When the soap has entirely melted, put in the linen,
+and boil it half an hour. Then take it out; have ready a lather
+of soap and warm water; wash the linen in it and then rinse it
+through two cold waters, with a very little blue in the last.—J. W.</p>
+
+<p><span class="smcap">To take out Paint from a Dress.</span>—After a paint-spot has dried,
+it is extremely difficult to remove it. When fresh (having wiped
+off as much as you can), it may be taken out by repeated applications
+of spirits of turpentine or of spirits of wine, rubbed with a
+soft rag or a flannel. Ether also will efface it, if applied immediately.
+If the paint has been allowed to harden, nothing will take
+it off but spirits of turpentine, rubbed on with perseverance.</p>
+
+<p><span class="smcap">To renew Scorched or Browned Linen.</span>—This is an
+accident attributable entirely to the ignorance of the laundress, in
+not knowing how to regulate the heat of her irons. To remedy this:—Add
+to a quart of vinegar, the juice of half a dozen large onions,
+about an ounce of soap rasped down, a quarter of a pound of fuller’s
+earth, one ounce of lime, and one ounce of pearlash, or any other
+<span class="pagenum" id="Page_203">[203]</span>strong alkali. Boil the whole until it is pretty thick, and lay some
+of it on the scorched part, suffering it to dry. It will be found that,
+on repeating this process for one or two washings, the scorch will
+be completely removed from the linen without any additional damage;
+provided its texture has not been absolutely injured, as well as discoloured.—H. W.</p>
+
+<p><span class="smcap">To Remove Stains of Wine Or Fruit from Table-Linen.</span>—A
+wine stain may sometimes be removed by rubbing it, while wet,
+with common salt. It is said, also, that sherry wine poured immediately
+on a place where port wine has been spilled, will prevent its
+leaving a stain. A <i>certain</i> way of extracting fruit or wine stains from
+table-linen is to tie up some cream of tartar in the stained part (so
+as to form a sort of bag), and then to put the linen into a lather
+of soap and cold water, and boil it awhile. Then transfer it wet to
+lukewarm suds, wash and rinse it well, and dry and iron it. The
+stains will disappear during the process. Another way, is to mix, in
+equal quantities, soft soap, slaked lime, and pearlash. Rub the
+stain with this preparation, and expose the linen to the sun with the
+mixture plastered on it. If necessary, repeat the application. As
+soon as the stain has disappeared, wash out the linen immediately,
+as it will be injured if the mixture is left in it.—E. D.</p>
+
+<p><span class="smcap">To Wash Chintz.</span>—Many ladies will be glad to know how chintz
+may be washed so as to preserve its gloss and beauty. The following
+are the directions:—Take two pounds of rice, and boil it in two
+gallons of water till soft; when done, pour the whole into a tub: let
+it stand till about the warmth you in general use 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 mix it in warm
+clear water. Wash in this till quite clean; afterwards rinse it in
+the water you have boiled the rice in, and this will answer the end
+of starch, and no dew will affect it, as it will be stiff as long as you
+wear 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 sleek stone, but use no iron.</p>
+
+<p><span class="smcap">To Preserve the Colour of Dresses.</span>—The colours of merinos,
+mousselines-de-laine, gingham, chintzes, printed lawns, &amp;c., may be
+preserved by using water that is only milk-warm; making a lather
+with white soap, <i>before</i> you put in the dress, instead of rubbing it on
+the material; and stirring into a first and second tub of water a
+large table-spoonful of ox-gall. The gall can be obtained from the
+butcher, and a bottle of it should always be kept in every house. No
+coloured articles should be allowed to remain long in the water.
+They must be washed fast, and then rinsed through two cold waters.
+Into each rinsing water, stir a tea-spoonful of vinegar, which will
+help to brighten the colours; and after rinsing, hang them out
+immediately. When <i>ironing-dry</i>, (or still a little damp), bring them
+in; have irons ready heated, and iron them at once, as it injures the
+colours to allow them to remain damp too long, or to sprinkle and roll
+<span class="pagenum" id="Page_204">[204]</span>them up in a covering for ironing next day. If they cannot be conveniently
+ironed immediately, let them hang till they are <i>quite</i> dry;
+and then damp and fold them on the <i>following day</i>, a quarter of an
+hour before ironing. The best way is not to do coloured dresses on
+the day of the general wash, but to give them a morning by themselves.
+They should only be undertaken in clear bright weather.
+If allowed to freeze, the colours will be irreparably injured. We
+need scarcely say that no coloured articles should ever be boiled or
+scalded. If you get from a shop a slip for testing the durability of
+colours, give it a fair trial by washing it as above; afterwards pinning
+it to the edge of a towel, and hanging it to dry. Some colours,
+(especially pinks and light greens), though they may stand perfectly
+well in washing, will change as soon as a warm iron is applied to
+them; the pink turning purplish, and the green bluish. No coloured
+article should be smoothed with a <i>hot</i> iron.—A. F. H.</p>
+
+<p><span class="smcap">To Preserve Furs.</span>—When laying up muffs and tippets for the
+summer, if a tallow candle be placed on or near them, all danger of
+caterpillars will be obviated.</p>
+
+<p><span class="smcap">To Clean Ermine and Minivar Fur.</span>—Take a piece of soft
+flannel, and rub the fur well with it (but remember that the rubbing
+must be always against the grain); then rub the fur with common
+flour until clean. Shake it well, and rub again with the flannel till
+all the flour is out of it. I have had a Minivar boa for four years.
+It has never been cleaned with anything but flour, and is not in
+the least injured by the rubbing. It was a school companion who
+told me that her aunt (a Russian lady), always cleaned her white furs
+with flour, and that they looked quite beautiful. It has one advantage—the
+lining does not require to be taken out, and it only
+requires a little trouble. Ermine takes longer than Minivar. The
+latter is very easily done.—A. B.</p>
+
+<p><span class="smcap">On the Method of Making Muffs and Tippets, from the
+Plumage and Skins of Birds.</span>—We are indebted to a Frenchman
+for having brought to perfection this useful and ornamental art.
+Domestic animals of all the feathered kinds afford the materials of
+which these articles may be made; but those with rich variegated
+colours, for gay wear, as they are less liable to decay than the sable
+coverings of birds of prey, would no doubt be preferred. Above all,
+those animals should be selected whose plumage lies close and smooth
+upon their backs, for obvious reasons. Diseased birds, or those killed
+in moulting time, are to be rejected, as the feathers would drop off
+at no distant period; the birds must therefore be killed in good health,
+and the skin carefully stripped off soon after their death, especially
+when the weather is hot; otherwise the same effects would be produced
+from corruption as from disease. When the skin has been freed from
+its impurities, it is spread upon a small table, the plumage downwards,
+the feathers having been previously arranged over each other, according
+to the natural order. To keep it well stretched, tacks or pins may be
+driven in, or threads passed down underneath the table. Next clean
+away the grease or fleshy parts that remain, and close up the rents,
+<span class="pagenum" id="Page_205">[205]</span>if any; the skin is then covered with a size made of glue, in which
+a small quantity of common salt and a glass of white wine have been
+mixed up, to bring it to the proper consistency. The skin, thus
+covered, being exposed to the direct action of the wind, the glue will
+begin to scale off, and the whole must be scraped away. Should any
+dampness still remain on the skin, apply the glue once more, dry, and
+scrape it as before. When well dried, the skin is to be placed away in
+a box, in which dried wormwood (absynthe), aloes, or some other bitter
+vegetable is placed. The skins of large, or rank feeding birds, require
+vinegar and salt to be dissolved in the glue, and the whole to be passed
+over with a solution of alum. The women of Hudson’s Bay prepare
+cloaks for their husbands in this way, which naturally resist all kinds
+of weather, and are an admirable defence against sleet in particular.
+They constantly boast that “the animals have all been killed by their
+own hands,” and this is indeed necessary to the preservation of the
+dress, as the feathers which come away in moulting, or through disease,
+would decay. A coarse linen shape is stretched out, and the feathers,
+having the quill part thrust through its meshes, are attached on the
+wrong side by needle and thread, and then lined with baize. Some
+sort of pattern, or <i>patchwork</i>, is generally attempted by arranging the
+feathers, which may be improved upon by our fair countrywomen,
+especially with the deeply-coloured and variegated tinted plumage
+of South American or Brazilian birds.—E. A.</p>
+
+<p><span class="smcap">To Clean Kid Gloves.</span>—First see that your hands are clean,
+then put on the gloves, and wash them, as though you were washing
+your hands, in a basin of spirits of turpentine, until quite clean; then
+hang them up in a warm place, or where there is a good current of air,
+which will carry off all smell of the turpentine. This method was
+brought from Paris, and thousands of pounds have been made by it.</p>
+
+<p><span class="smcap">To Clean White Kid Gloves.</span>—Stretch them on a board, and
+rub the soiled spots with cream of tartar or magnesia. Let them rest
+an hour. Take a mixture of alum and fuller’s earth, in powder, and
+rub it all over the gloves with a clean brush, and let them rest for
+an hour or two. Then sweep it all off, and go over with a flannel
+dipped in a mixture of bran and finely powdered whiting. Let them
+rest another hour; brush off the powder, and you will find them
+clean.—A. F.</p>
+
+<p><span class="smcap">To Clean Coloured Kid Gloves.</span>—Have ready on a table a clean
+towel, folded three or four times, a saucer of new milk, and another
+saucer with a piece of brown soap. Take one glove at a time, and
+spread it smoothly on the folded towel. Then dip in the milk a piece
+of clean flannel, rub it on the soap till you get off a tolerable quantity,
+and then, with the wet flannel, commence rubbing the glove. Begin
+at the wrist, and rub lengthways towards the end of the fingers, holding
+the glove firmly in your right hand. Continue this process until the
+glove is well cleaned all over with the milk and soap. When done,
+spread them out, and pin them on a line to dry gradually. When nearly
+dry, pull them out evenly, the cross-way of the leather. When quite
+dry, stretch them on your hands. White kid gloves may also be
+<span class="pagenum" id="Page_206">[206]</span>washed in this manner, provided they have never been cleaned with
+India-rubber.</p>
+
+<p><span class="smcap">An excellent Paste for Gloves.</span>—Liquor of ammonia half an
+ounce, chloride of potash ten ounces, curd soap one pound, water half
+a pint; dissolve the soap in the water, with a gentle heat, then as
+the mixture cools, stir in the other ingredients. Use it, by rubbing
+it over the gloves until the dirt is removed.</p>
+
+<p><span class="smcap">To clean White or Coloured Kid Gloves.</span>—Put the glove on
+your hand, then take a small piece of flannel, dip it in camphine, and
+well but gently rub it over the glove, <i>taking care not to make it too wet</i>;
+when the dirt is removed, dip the flannel (or another piece, if that is
+become dirty) in the pipe-clay and rub it over the glove; take it off,
+and hang it up in a room to dry, and in a day or two very little smell
+will remain; and if done carefully they will be almost as good as new.
+In coloured ones, if yellow, use gamboge after the pipe-clay, and for
+other colours match it in dry paint. I have tried the other plans
+recommended in many publications, and have not found them
+answer at all. Turpentine <i>may</i> do as well, but I have not tried it.—A. S.</p>
+
+<p><span class="smcap">To Clean Wash-leather Gloves.</span>—First take out the grease spots
+with magnesia, or cream of tartar. Then wash and squeeze them
+through a lather of white soap and lukewarm water; hot water will
+shrink them. Squeeze them through second suds; rinse them first
+in lukewarm and then in cold water, and stretch them to dry before
+the fire or in the sun.</p>
+
+<p><span class="smcap">Another.</span>—Having removed the grease spots, take the gloves, one
+at a time, on your hands, and rub them with a clean sponge wet with
+lukewarm soap-suds. Wash off the suds with a sponge and clear
+water, and stretch the gloves to dry. When almost dry, put them
+on your hands until finished, which will prevent them from shrinking.—A. F.</p>
+
+<p><span class="smcap">To Clean Buckskin Gloves.</span>—First wash in warm water and soap,
+until the dirt is removed; then pull them out into their proper shape,
+or stretch them on wooden hands. Do not wring them, but place one
+on the other, and press the water out. Mix a little pipe-clay, or
+pipe-clay and yellow ochre, according to the colour required, with vinegar
+or beer. Rub this over the outside of the gloves, and let them dry
+gradually in the shade; or if in the house, not too near the fire. When
+about half-dry, rub them well and stretch them on the hand or wooden
+mould; after they are rubbed and dried, brush them with a soft brush
+to get out the dust. Finally, iron the gloves with a smoothing-iron
+moderately heated, taking the precaution to place a cloth or piece
+of paper over them, and they will look like new. Tanned gloves,
+commonly called Limerick, are genteel and economical in spring and
+autumn, as they do not soil so soon as white. The tan colour is made
+by infusing saffron in boiling water for about twelve hours, and
+rubbing the stuff over the leather with a brush. The water should
+be soft, and never applied to leather in any case at more than blood
+heat.—M.</p>
+
+<p><span class="pagenum" id="Page_207">[207]</span></p>
+
+<p><span class="smcap">To Remove Stains from Morning Dresses.</span>—Boil a 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. Bombazines, crape,
+cloth, &amp;c., need only be rubbed with a sponge dipped in this liquor,
+and the effect will be instantly produced. If any reason exists to
+prevent the substance from being wetted, then apply French chalk,
+which will absorb the grease from the finest texture without injury.</p>
+
+<p><span class="smcap">To Remove Water Stains from Black Crape.</span>—When a drop
+of water falls on a black crape veil or collar, it leaves a conspicuous
+white mark. To obliterate this, spread the crape on a table (laying
+on it a large book or a paper-weight to keep it steady), and place
+underneath the stain a piece of old black silk. With a large camel’s
+hair brush dipped in common ink, go over the stain; and then wipe
+off the ink with a little bit of old soft silk. It will dry immediately,
+and the white mark will be seen no more.—J. G.</p>
+
+<p><span class="smcap">To Raise the Pile of Velvet when Pressed Down.</span>—Cover a
+hot smoothing-iron with a wet cloth, and hold the velvet firmly over
+it; the vapour arising will raise the pile of the velvet with the
+assistance of a light whisk.</p>
+
+<p><span class="smcap">To Restore Velvet.</span>—When velvet gets plushed from pressure,
+holding the reverse side over a basin of boiling water will raise the
+pile, and perhaps it may also succeed in the case of wet from rain.</p>
+
+<p><span class="smcap">To Iron Velvet.</span>—Having ripped the velvet apart, damp each piece
+separately, and holding it tightly in both hands, stretch it before the
+fire, the wrong side of the velvet being towards the fire. This will
+remove the creases, and give the surface of the material a fresh and
+new appearance. Velvet cannot be ironed on a table, for when spread
+out on a hard substance, the iron will not go smoothly over the
+pile.</p>
+
+<p><span class="smcap">Scouring Balls to remove Grease, etc., from Cloth.</span>—Soft
+soap and fuller’s earth, of each half a pound; beat them well together
+in a mortar, and form into cakes. The spot first moistened with water,
+is rubbed with a cake, and allowed to dry, when it is well rubbed with
+a little warm water, and afterwards rinsed or rubbed off clean.</p>
+
+<p><span class="smcap">To take Fresh Paint out of a Coat.</span>—Take immediately a
+piece of cloth, and rub the wrong side of it on the paint-spot. If no
+other cloth is at hand, part of the inside of the coat-skirt will do.
+This simple application will generally remove the paint when quite
+fresh. Otherwise, rub some ether on the spot with your finger.</p>
+
+<p><span class="smcap">To Renovate a Black Coat.</span>—Boil half a pound of logwood and
+some copperas chips in three pints of water, until reduced to a quart.
+When cold, strain it; and add a wine-glass full of gin, and half that
+quantity of spirits of wine. Mix well; apply it to the cloth with a
+nail-brush, and when dry, brush with a soft brush.—T. S.</p>
+
+<p><span class="smcap">To take care of Beaver Hats.</span>—A hat should be brushed every
+day with a hat-brush; and twice a day in dusty weather. When a hat
+gets wet, wipe it as dry as you can with a clean handkerchief, and
+then brush it with a soft brush, before you put it to dry. When nearly
+dry, go over it with a harder brush. If it still looks rough, damp it
+<span class="pagenum" id="Page_208">[208]</span>with a sponge dipped in vinegar or stale beer, and brush it with a
+hard brush till dry.—J. C. H.</p>
+
+<p><span class="smcap">Wet Clothes.</span>—Handle a wet hat as lightly as possible. Wipe it
+as dry as you can with a silk handkerchief; and when nearly dry,
+use a soft brush. If the fur stick together in any part, damp it
+lightly with a sponge dipped in beer or vinegar, and then brush it till
+dry. Put the stick or stretcher into a damp hat, to keep it in proper
+shape. When a coat gets wet, wipe it down the way of the nap,
+with a sponge or silk handkerchief. Do not put wet boots or shoes
+near the fire.</p>
+
+<p><span class="smcap">To prevent Moths attacking Clothes.</span>—1. Procure shavings of
+cedar-wood, and enclose in muslin bags, which should be distributed
+freely among the clothes.—2. Procure shavings of camphor wood, and
+enclose in bags.—3. Sprinkle pimento (allspice) berries among the
+clothes.—4. Sprinkle the clothes with the seeds of the musk plant.—5.
+To destroy the eggs when deposited in woollen cloth, &amp;c., use a
+solution of acetate of potash in spirits of rosemary—fifteen grains to
+the pint.—K.</p>
+
+<p><span class="smcap">Clothes Balls.</span>—Take four ounces of fuller’s earth, dried so as to
+crumble into powder, and mix with it half an ounce of pearlash. Wet
+it with a sufficiency of lemon-juice to work it into a stiff paste. Then
+form it into balls, and dry them in the sun, or on the top of a
+moderately warm stove. When quite dry, put them away for use.
+They will be found efficacious in removing grease spots and stains
+from articles of clothing, first wetting the spot with cold water, and
+then rubbing on the ball; afterwards drying the place in the sun or
+by the fire, and then washing it off with a sponge and clean water.</p>
+
+<p><span class="smcap">To take out Mildew from Clothes.</span>—Mix some soft soap with
+powdered starch, half as much salt, and the juice of a lemon, lay it
+on the part with a brush, let it be exposed in the air day and night,
+until the stain disappears. Iron-moulds may be removed by the salt
+of lemon. Many stains in linen may be taken out by dipping linen
+in sour buttermilk, and then drying it in the sun; afterwards wash
+it in cold water several times. Stains caused by acids may be removed
+by tying some pearlash up in the stained part; scrape some soap
+in cold soft water, and boil the linen till the stain is gone.—J. K.</p>
+
+<p><span class="smcap">To Renovate Black Cloth Clothes.</span>—Clean the garments
+well, then boil four ounces of logwood in a boiler or copper
+containing two or three gallons of water for half an hour; dip the
+clothes in warm water, and squeeze dry, then put them into the copper
+and boil for half an hour. Take them out, and add three drachms of
+sulphate of iron; boil for half an hour, then take them out, and hang
+them up for an hour or two; take them down, rinse in three cold
+waters, dry well, and rub with a soft brush which has had a few drops
+of olive oil rubbed on its surface. If the clothes are threadbare about
+the elbows, cuffs, &amp;c., raise the nap with a teazle or half-worn hatter’s
+card, filled with flocks, and when sufficiently raised, lay the nap the
+right way with a hard brush.—K.</p>
+
+<p><span class="smcap">To fold a Coat for Packing.</span>—Lay the coat at its full length
+<span class="pagenum" id="Page_209">[209]</span>upon a table, with the collar towards the left hand; pull out the collar
+so as to make it lie quite straight; turn up the coat towards the
+collar, letting the crease be just at the elbow; let the lappel or breast
+on one side be turned smoothly back on the arm and sleeves. Turn
+the skirt over the lappel, so that the end of the skirt will reach to
+the collar, and the crease or folding will be just where the skirts part
+at the termination of the waist. When you have done on one side, do
+the same on the other. Turn the collar towards the right hand, and
+fold one skirt over the other, observing to let the fold be in the
+middle of the collar.—J. S. C.</p>
+
+<p><span class="smcap">To Brush Clothes.</span>—Have a wooden horse to put the clothes on,
+and a small cane 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 a hard bristle, the other soft; use the
+hardest for the great coats, and the other for the others when spotted with
+dirt. Fine cloth coats should never be brushed with too hard a brush;
+this will take off the nap, and make them look bare in a little time. Be
+careful in the choice of the cane; do not have it too large, and be
+particular not to hit it too hard; be careful also not to hit the buttons,
+for it will scratch, if not break them; therefore a small hand-whip is
+the best to beat with. If a coat be wet, and spotted with dirt,
+let it be quite dry before brushing it; then rub out the spots with the
+hands, taking care not to rumple it in so doing. If it want beating,
+do it as before directed; then put 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, &amp;c., observing to brush the cloth the same way that
+the nap goes, which is towards the skirt of the coat. When both sides
+are properly done, fold them together; then brush the inside, and last
+of all the collar.—W. C.</p>
+
+<p><span class="smcap">To Wash Flannels.</span>—Put the flannel into a pan and pour boiling
+water upon it. Then make a lather as hot as the hands can bear,
+take the flannel and wash it as quickly as possible. Done in this
+way, flannel remains almost as soft as new, and is of a good colour.—W. R.</p>
+
+<p><span class="smcap">Flannels.</span>—All flannels should be soaked before they are made
+up; first in cold, then in hot water, in order to shrink them. Welsh
+flannel is the softest, and should be preferred, if to be worn
+next the skin; but Lancashire flannel looks finer, lasts longer, and
+should, therefore, be selected when the above is not its destination.
+Flannel under-garments should be frequently changed, because they
+imbibe perspiration, which is liable to be absorbed again into the
+system, and this is injurious. All flannel vestments that are made
+full, should be <i>gathered, not plaited</i>; because, in the latter case, they
+become thick and matted by washing; and in the event of their being
+turned from top to bottom in order to alter the wear, the part that
+had been plaited will be found to be so drawn and injured, that two
+or three inches of it must be cut off.—W.</p>
+
+<p><span class="smcap">To Clean Cut-glass.</span>—Having washed cut-glass articles, let them
+<span class="pagenum" id="Page_210">[210]</span>thoroughly dry, and afterwards rub them with prepared chalk and
+a soft brush, carefully going into all the flutings and cavities.</p>
+
+<p><span class="smcap">To Clean Decanters.</span>—Rinse the bottles, and put a piece of
+lighted coarse brown paper into each: then place the stoppers or
+corks in, and when the smoke disappears wash the bottles clean.
+This will remove all stains, but if the decanters are very dirty, this
+process should be repeated until they are fit for use.—A.</p>
+
+<p><span class="smcap">Another.</span>—Cut some raw potatoes in pieces, put them in the
+bottle with a little cold water, rinse them, and they will look very
+clean.—E. C.</p>
+
+<p><span class="smcap">To Clean Porcelain or Glass-ware.</span>—The best material for this
+purpose is fuller’s earth, but it must be beaten into a fine powder,
+and carefully cleared from all rough and hard particles, which might
+endanger the polish of the brilliant surface. In cleaning porcelain,
+it must also be observed that some species require more care and
+attention than others, as china-ware in common use frequently loses
+some of its colours. The red, especially of vermilion, is the first to
+go, because that colour, together with some others, is laid on by the
+Chinese after burning.—W. J. J.</p>
+
+<p><span class="smcap">To Wash Phials.</span>—In most families are gradually collected a number
+of phials that have been used for medicine. It is well to have
+a basket purposely to keep them in, and occasionally to wash
+them all, that they may be ready to send to the druggist’s when new
+medicine is wanted. Put into a wash-kettle some sifted ashes, and
+pour into it a sufficiency of cold water. Then put in the phials (without
+corks), place the kettle over the fire, and let it gradually come to a
+boil. After it has boiled a while, take it off, and set it aside; letting
+the phials remain in it till cold. Then take them out, rinse, drain
+them, and wipe the outsides. You may wash black bottles in the
+same manner. If you have occasion to wash a single phial or bottle,
+pour into it through a small funnel either some lye, or some lukewarm
+water in which a little pearlash has been dissolved; shake it,
+and let it stand awhile to soak. Then rinse it well in cold water
+two or three times. If it still smells of the former contents, soak
+it in more pearlash water (with the addition of a little lime), or in
+more lye.</p>
+
+<p><span class="smcap">To Clean Looking-Glasses, Mirrors, etc.</span>—If they should be
+hung so high that they cannot be conveniently reached, have a pair
+of steps to stand upon; but mind that they stand steady. Then
+take a piece of soft sponge, well washed and cleaned from everything
+gritty, just dip it into water and squeeze it out again, and
+then dip it into spirit of wine. Rub it over the glass; dust it over
+with some powder blue, or whiting sifted through muslin: rub it
+lightly and quickly off again, with a cloth; then take a clean cloth,
+and rub it well again, and finish by rubbing it with a silk handkerchief.
+If the glass be very large, clean one-half at a time, as
+otherwise the spirit of wine will dry before it can be rubbed off.
+If the frames are not varnished, the greatest care is necessary to
+keep them quite dry, so as not to touch them with the sponge, as
+<span class="pagenum" id="Page_211">[211]</span>this will discolour or take off the gilding. To clean the frames, take
+a little raw cotton in the state of wool, and rub the frames with it;
+this will take off all the dust and dirt without injuring the gilding.
+If the frames are well varnished, rub them with spirits of wine,
+which will take out all spots, and give them a fine polish. Varnished
+doors may be done in the same manner. Never use any cloth to
+<i>frames</i> or <i>drawings</i>, or unvarnished oil paintings, when cleaning and
+dusting them.—J. G.</p>
+
+<p><span class="smcap">To Clean Tin Covers.</span>—Boil some rotten-stone and a small quantity
+of prepared whiting in some sweet oil for two hours, till it
+acquires the consistency of cream.</p>
+
+<p><span class="smcap">Cloths for Cleaning and Polishing Silver Plate.</span>—Take two
+ounces of hartshorn powder, and boil in a pint of water, soak
+small squares of damask cloth in the liquid, hang them up to dry,
+and then they will be fit for use.—W. C. C.</p>
+
+<p><span class="smcap">To remove Black Spots from Plate.</span>—Boil the articles in
+three pints of water with an ounce of calcined hartshorn; drain, dry
+by the fire, and polish with soft linen rags which have been boiled
+in the same liquid and afterwards dried; using purified whiting as
+the plate powder.—H.</p>
+
+<p><span class="smcap">Method of cleaning Brass Ornaments.</span>—Brass ornaments, that
+have not been gilt or lacquered, may be cleaned, and a very brilliant
+colour given to them, by washing them with alum boiled in strong
+lye, in the proportion of an ounce to a pint, and afterwards rubbing
+them with strong tripoli.—J. J.</p>
+
+<p><span class="smcap">To Preserve Steel Goods.</span>—Caoutchouc, one part; turpentine, sixteen
+parts. Dissolve with a gentle heat, then add boiled oil, eight
+parts. Mix by bringing them to the heat of boiling water; apply
+it to the steel with a brush, in the way of varnish. It may
+be removed, when dry, with turpentine. The oil may be wholly
+omitted.—M.</p>
+
+<p><span class="smcap">To remove Ink Stains from Silver.</span>—The tops and other portions
+of silver inkstands frequently become deeply discoloured with
+ink, which is difficult to remove by ordinary means. It may, however,
+be completely eradicated by making a little chloride of lime
+into a paste with water, and rubbing it upon the stains. Chloride of
+lime has been misnamed “the general bleacher,” but it is a foul
+enemy to all metallic surfaces.</p>
+
+<p><span class="smcap">To Clean German Silver.</span>—After using, it should be placed
+immediately in hot water, washed well, and wiped dry with a soft cloth.
+Once a week, let it be washed in soap-suds, and then cleaned with fine
+whiting, or prepared chalk, mixed with whisky or spirits of wine,
+so as to make a paste, which should afterwards be brushed off.
+Should this metal become discoloured, or spotted by vinegar or other
+acids, wash it first, and then clean it with sweet oil and powdered
+rotten-stone.</p>
+
+<p><span class="smcap">To Preserve Brass Ornaments.</span>—Brass ornaments, when not gilt
+or lacquered, may be cleaned in the same way, and a fine colour may be
+given to them by two simple processes. The first is to beat sal-ammoniac
+<span class="pagenum" id="Page_212">[212]</span>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 lye, 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.—J. R.</p>
+
+<p><span class="smcap">Cleaning Kettles and Saucepans.</span>—The following is a useful
+receipt for cleaning the inside of kettles or saucepans of the hard stony
+substance, resulting from continually boiling hard water, which may
+not be generally known:—In a kettle of boiling water, put about the
+sixteenth part of an ounce of sal-ammoniac, or two-pennyworth, which
+can be obtained from any chemist. Let it boil one hour, and then
+the petrified substance will be dissolved, and is readily disengaged
+from the metal. A great saving of time and trouble will be effected
+in heating the water.—W. M.</p>
+
+<p><span class="smcap">To Clean Silver.</span>—When silver has become much tarnished,
+spotted, or discoloured, it may be restored by the following process.
+Having dissolved two tea-spoonfuls of powdered alum in a quart of
+moderately strong lye, stir in a gill of soft soap, and remove the scum
+or dross that may rise to the surface. After washing the silver in hot
+water, take a sponge and cover every article all over with this mixture.
+Let the things rest about a quarter of an hour, frequently turning them.
+Next wash them off in warm soap-suds, and wipe them dry with a soft
+cloth. Afterwards brighten them with rouge-powder, or with whiting
+and spirits of wine.—J. S. C.</p>
+
+<p><span class="smcap">To Clean the Rust from Iron or Steel.</span>—Scrape off as much
+of the rust as you can. Then grease the iron all over with lamp oil
+(any other oil will do), rubbing it in well. Put the iron in a place
+where it will be out of the way, and let it rest for two or three days, or
+more. Then wipe off the oil, as thoroughly as possible, and rub the
+iron with sand-paper till it is perfectly cleaned from the grease. Sand-paper
+is to be had at any oil or Italian warehouse, its price is usually a
+penny or three halfpence a sheet. For want of oil or sand-paper, rusty
+iron may be cleaned tolerably well by greasing it with a bit of pork-fat,
+and afterwards rubbing it with common sand.</p>
+
+<p><span class="smcap">To Preserve Polished Irons from Rust.</span>—Polished iron-work
+may be preserved from rust by a mixture not very expensive, consisting
+of copal varnish intimately mixed with as much olive oil as will give it
+a degree of greasiness, adding thereto nearly as much spirit of turpentine
+as of varnish. The cast iron work is best preserved by rubbing it with
+black-lead. But where rust has begun to make its appearance on grates
+or fire-irons, apply a mixture of tripoli with half its quantity of sulphur,
+intimately mingled on a marble slab, and laid on with a piece of soft
+leather: or emery and oil may be applied with excellent effect; not
+laid on in the usual slovenly way, but 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.—M. B.</p>
+
+<p><span class="smcap">To Clean Brass, Lacquered Work, etc.</span>—For this purpose, some
+persons employ a mixture of finely powdered glass and red lead.
+<span class="pagenum" id="Page_213">[213]</span>Powdered charcoal substituted for the latter will be an improvement.
+It will polish brass or copper in very little time, and would do well for
+cleaning lacquered work.</p>
+
+<p><span class="smcap">To Clean Candlesticks, Snuffers, etc.</span>—Silver, plated, and
+japanned candlesticks, snuffers and snuffer-stands, should be cleaned by
+first removing the drops of wax or tallow that may have fallen on them
+by washing in boiling hot water, afterwards wiping them quite dry and
+clean with a piece of soft wash-leather. If made of silver, or copper-plated,
+they may be finished off with a little plate powder. On no
+account place them before the fire to melt the grease off, as much heat
+will melt off the solder or japan, or injure the face of the plate. In
+placing the candles in the sockets fit them in tightly, either by means
+of a strip of paper wound round them, or by the ordinary candle-springs;
+they will thus be prevented from falling about and spilling the
+melted portion of the tallow or other materials of which they may be
+composed.</p>
+
+<p><span class="smcap">Stains of Metals.</span>—When metals are rusty, or covered with
+verdigris, which has entered the substance, they are to be rubbed with
+sand or emery, or even filed, if the oxidation be deep; the polish is then
+to be restored by an impalpable powder of emery, moistened with oil,
+and cleaned off with a leather covered with whiting. Silver, gold, or
+tin, which is stained by any sulphurous emanation, should first be
+washed with water slightly acidulated with vinegar, and then rubbed
+with fine tripoli or whiting. Almost all the powder which is sold for
+cleaning plate is mixed with mercury, and is therefore in some degree
+objectionable. The fine colcothar of vitriol used by painters, is,
+however, a good plate powder. Another and very excellent mode of
+cleaning plate, is to rub it, after having washed it clean, with a piece of
+cloth prepared in the following manner:—Cut a yard of coarse calico
+into four, and boil it in a quart of water with two ounces of calcined,
+powdered, and sifted hartshorn, till all the liquid is absorbed.</p>
+
+<p><span class="smcap">To Remove Iron-Moulds.</span>—Rub the spot with a little powdered
+oxalic acid, or salts of lemon and warm water. Let it remain a few
+minutes, and well rinse in clear water.</p>
+
+<p><span class="smcap">To Remove Ink-stains from Printed Books, etc.</span>—Procure a
+pennyworth of oxalic acid, which dissolve in a small quantity of warm
+water, then slightly wet the stain with it, when it will disappear, leaving
+the text uninjured.—A. L.</p>
+
+<p><span class="smcap">To Remove Ink or Fruit Stains from the Fingers.</span>—Cream
+of tartar, half an ounce; powdered salt of sorrel, half an ounce. Mix.
+This is what is sold for salts of lemon.</p>
+
+<p><span class="smcap">To Remove Stains and Marks from Books.</span>—A solution of
+oxalic acid, citric acid, or tartaric acid, is attended with the least risk,
+and may be applied upon the paper and prints without fear of damage.
+These acids, taking out writing-ink and not touching the printing, can
+be used for restoring books where the margins have been written upon,
+without attacking the text.</p>
+
+<p><span class="smcap">To Remove Ink Stains.</span>—Procure a two-ounce phial, put into it a
+pennyworth of oxalic acid, and fill it up with warm water; place on the
+<span class="pagenum" id="Page_214">[214]</span>stain a piece of white linen rag; shake the above solution, and then
+pour a few drops of it on the linen rag stretched on the stain. This
+should remove it entirely; but, very frequently, when logwood has been
+used in manufacturing the ink, a reddish stain still remains. To remove
+it, procure a solution of the chloride of lime, and apply it in the same
+manner as directed for the oxalic acid. I can guarantee this, after
+many trials.—W. J. G.</p>
+
+<p><span class="smcap">To Clean Leather Cases.</span>—The following is a cheap and excellent
+plan to clean hat-cases, writing-desks, and any other leather
+materials:—Simply, oxalic acid dissolved in warm water, and the article
+cleansed with a piece of sponge. When dry, they are nearly equal to
+new.—H. K.</p>
+
+<p><span class="smcap">To Clean Marble.</span>—Take two parts of common soda, one part of
+pumice-stone, and one part of finely powdered chalk; sift it through a
+fine sieve, and mix it with water; then rub it well all over the marble,
+and the stains will be removed; then wash the marble over with soap
+and water, and it will be as clean as it was at first.</p>
+
+<p><span class="smcap">To Clean Paper-Hangings.</span>—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 downward with the crumb about half a yard at each stroke, till
+the upper part of the hangings is completely cleaned all round; then
+go again round, with the like sweeping stroke downward, 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 at all necessary.</p>
+
+<p><span class="smcap">To Clean Beads.</span>—Mix up a small quantity of soft soap, spirits of
+turpentine, and powdered rotten-stone. Lay it on the beads with a rag,
+and rub off with a bit of fine linen or leather.</p>
+
+<p><span class="smcap">To Restore Ivory.</span>—To bleach a card case, expose it to the sun in
+a close glass shade, previously washing it in spirits of wine and water,
+with a small quantity of soda in it. Allow it to dry very slowly in a
+cool place before exposing it to the sun. But, under any circumstances,
+carving in ivory is apt to split, and become unglued. For an ink spot,
+try a little salt of sorrel.—M. C.</p>
+
+<p><span class="smcap">To Whiten Ivory, even that which has turned a Brown
+Yellow.</span>—1. Slake some lime in water, put your ivory in that water,
+after decanted from the ground, and boil it till it looks quite white.
+2. To polish it afterwards, set it in the turner’s wheel, and, after having
+worked it, take rushes and pumice-stones, subtile powder with water,
+and rub it all till it looks perfectly smooth. Next to that, heat it by
+turning it against a piece of linen, or sheepskin leather, and, when hot,
+rub it over with a little whiting diluted in oil of olive; then with a
+little dry whiting alone, and finally with a piece of soft white rag.
+<span class="pagenum" id="Page_215">[215]</span>When all this is performed as directed, the ivory will look remarkably
+white.—J. E. C.</p>
+
+<p><span class="smcap">To Clean Tea-trays.</span>—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 anything 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, it will leave a mark.—S.</p>
+
+<p><span class="smcap">Wax for Polishing Furniture.</span>—Melt bees’ wax in spirits of
+turpentine, with a very small proportion of resin. When it is entirely
+dissolved, dip in it a sponge, and wash the mahogany lightly over with
+it. Immediately afterwards, rub it off with a clean soft cloth. For
+carved furniture, spread the mixture on with a small soft brush, and rub
+it off with another brush, a very little harder.—M. P.</p>
+
+<p><span class="smcap">A Hint for Housekeepers.</span>—A few drops of carbonate of ammonia
+in a small quantity of warm rain water, will prove a safe and easy anti-acid,
+&amp;c., and will change, if carefully applied, discoloured spots upon
+carpets, and indeed all spots, whether produced by acids or alkalies. If
+one has the misfortune to have a carpet injured by whitewash, this will
+immediately restore it.</p>
+
+<p><span class="smcap">To Sweeten Casks.</span>—When musty, it is best to unhead large casks
+and whitewash them with quick-lime. Or they may be matched with
+sulphur mixed with a little nitrate of potash, and afterwards well washed.
+Small casks may be sweetened by washing them first with sulphuric
+acid and then with clean water: afterwards let them be well swilled,
+until the foul smell disappears.—J. W.</p>
+
+<p><span class="smcap">The Smell of New Paint.</span>—A bundle of old dry hay, wetted and
+spread about, presents a multifarious absorbing surface for this,
+especially if not on the floor only, but over pieces of furniture which
+allow circulation of air, as chairs laid upon their faces, &amp;c. Large
+vessels of water, as trays and pans, are not uncommonly used, with good
+effect; but the multiplied surfaces of the loose hay give it great
+advantage. It must be kept wet, however, or at least damp, for the
+oily vapour does not seem to be readily absorbed unless the air is kept
+moist by evaporation.—J. P.</p>
+
+<p><span class="smcap">To Remove Black Stains from the Skin.</span>—Ladies that wear
+mourning in warm weather are much incommoded by the blackness
+it leaves on the arms and neck, and which cannot easily be removed,
+even by soap and warm water. To have a remedy always
+at hand, keep in the drawer of your wash-stand a box, containing a
+mixture in equal portions of cream of tartar, and oxalic acid (<span class="smcap">poison</span>).
+Get at a druggist’s half an ounce of each of these articles, and have
+them mixed and pounded together in a mortar. Put some of this
+mixture into a cup that has a cover, and if, afterwards, it become hard,
+you may keep it slightly moistened with water. See that it is always
+closely covered. To use it, wet the black stains on your skin with
+<span class="pagenum" id="Page_216">[216]</span>the corner of a towel, dipped in water (warm water is best, but is not
+always at hand). Then, with your finger, rub on a little of the mixture.
+Then <i>immediately</i> wash it off with water, and afterwards with soap
+and water, and the black stains will be visible no longer. This mixture
+will also remove ink and all other stains from the fingers, and from
+white clothes. It is more speedy in its effects if applied with warm
+water. No family should be without it, but care must be taken to
+keep it out of the way of young children, as, if swallowed, it is
+poisonous.—J. L.</p>
+
+<p><span class="smcap">Incombustible Varnish for Wood.</span>—Equal parts of solutions of
+alum and isinglass applied to where the flame acts, prevent its
+burning, but do not hinder the transmission of heat. Liquids can
+be boiled in a wooden vessel on a common fire, if this varnish be
+applied to them.—X.—[The wood chars, though it does not flame.]</p>
+
+<p><span class="smcap">To Varnish Plaster Figures.</span>—Take half an ounce of tin, half
+an ounce of bismuth, melt in a crucible, then add half an ounce of
+mercury. When perfectly combined, remove the mixture from the
+fire and let it cool. Mix with the white of an egg, and it forms a
+beautiful varnish. The figure to be dipped in it, and polished when
+dry.</p>
+
+<p><span class="smcap">Varnish for Harness.</span>—Take half a pound of India-rubber,
+one gallon of spirits of turpentine, dissolve enough to make it into
+a jelly by keeping almost new milk-warm: then take equal quantities
+of good linseed oil (in a hot state) and the above mixture, incorporate
+them well on a slow fire, and it is fit for use.—J. J.</p>
+
+<p><span class="smcap">A Varnish to Colour Baskets and old Straw Hats.</span>—Take
+either red or black sealing wax: to every two ounces of sealing wax
+add one ounce of rectified spirits of wine; pound the wax fine, then
+sift it through a fine lawn sieve, till you have made it extremely
+fine; put it into a large phial with spirits of wine, shake it, let it
+stand near the fire forty-eight hours, shaking it often; then with a
+brush, a <i>hog’s-bristle</i> brush, lay it all over the baskets. Let it dry,
+and repeat the application a second time.—J. T. T.</p>
+
+<p><span class="smcap">To Polish Varnish.</span>—Take two ounces of tripoli powdered, put
+it in an earthen pot, with water to cover it; then take a piece of
+white flannel, lay it over a piece of cork or rubber, and proceed to
+polish the varnish, always wetting it with the tripoli and water. It
+will be known when the process is finished by wiping a part of the
+work with a sponge, and observing whether there is a fair even gloss.
+When this is the case, take a bit of mutton suet and fine flour, and
+clean the work.—W. G.</p>
+
+<p><span class="smcap">To make White Varnish.</span>—The white varnish used for toys
+is made of sandarac, eight ounces; mastic, two ounces; Canada
+balsam, four ounces; alcohol, one quart. This is white, drying, and
+capable of being polished when hard. Another varnish, for objects
+of the toilet, such as work-boxes, card-cases, &amp;c., is made of gum
+sandarac, six ounces; elemi (genuine), four ounces; animi, one ounce;
+camphor, half an ounce; rectified spirit, one quart. Melt slowly.
+These ingredients may, of course, be lessened in proportion.</p>
+
+<p><span class="pagenum" id="Page_217">[217]</span></p>
+
+<p><span class="smcap">A Varnish for Wood that will resist the action of
+Boiling Water.</span>—Our readers will find the following receipt
+extremely useful:—Take a pound and a half of linseed oil, and
+boil it in a copper vessel, not tinned, suspending in the oil a
+small linen bag, containing five ounces of litharge and three ounces
+of minium, both pulverised, taking care that the bag does not touch
+the bottom of the vessel. Continue the ebullition till the oil acquires
+a deep brown colour; then take out the bag, and substitute another
+bag containing a clove of garlic. Continue the ebullition, and renew
+the garlic seven or eight times, or else put the whole in at once. Then
+throw into the vessel a pound of yellow amber, after having melted
+it in the following manner. To a pound of well pulverised amber
+add two ounces of linseed oil, and place the whole on a strong fire.
+When the fusion is complete, pour it boiling hot into the prepared
+linseed oil, and let it continue to boil for two or three minutes, stirring
+it well. Let it rest, decant the composition, and preserve it, when
+cold, in well-stopped bottles. After having polished the wood on
+which this varnish is to be applied, the wood is to have the desired
+colour given to it; for example, for walnut-tree, a slight coat of a
+mixture of soot with oil of turpentine. When this colour is perfectly
+dry, lay on a coat of varnish with a fine sponge, in order to distribute
+it equally. Repeat these coats four times, always taking care to let
+one coat dry before the next is applied.</p>
+
+<p><span class="smcap">Corrective of Bad Water.</span>—Five drops of sulphuric acid put
+into a full quart of bad water, will cause the noxious particles to fall
+to the bottom. The water should stand two hours; pour off about
+three parts for use, and throw the rest away.</p>
+
+<p><span class="smcap">Glue made Waterproof.</span>—Soak glue in water till it is soft, then
+melt it in linseed oil, assisted with a gentle heat. This glue is not
+acted upon by water or damp.—X.</p>
+
+<p><span class="smcap">Waterproof Boots.</span>—Boots and shoes may be rendered impervious
+to water by the following composition: Take three ounces of spermaceti,
+and melt it in a pipkin, or other earthen vessel, over a slow fire: add
+thereto six drachms of India-rubber, cut into slices, and these will
+presently dissolve. Then add of tallow eight ounces, hog’s lard two
+ounces, amber varnish four ounces. Mix, and it will be fit for use
+immediately; the boots or other material to be treated, are to receive
+two or three coats with a common blacking brush, and a fine polish
+is the result.</p>
+
+<p><span class="smcap">Waterproof Cloth.</span>—Brush the cloth first with a solution of
+isinglass, and when dry with a solution of nutgalls. This last solution
+changes the gelatinous mass of isinglass into a true leather. Instead
+of isinglass use common glue and afterwards a tincture or infusion
+of catechu. These receipts will scarcely do with light colours. Rub
+the cloth over on the wrong side with India-rubber varnish, or India-rubber
+dissolved by heat in spirits of turpentine. Brush over the
+wrong side of the cloth with a solution of isinglass, alum, and soap.
+Brush over the wrong side with soap-suds, and afterwards with a
+solution of alum.</p>
+
+<p><span class="pagenum" id="Page_218">[218]</span></p>
+
+<p><span class="smcap">A Fireproof and Waterproof Cement.</span>—To half a pint of
+milk put an equal quantity of vinegar, in order to curdle it; then
+separate the curd from the whey, and mix the whey with the whites of
+four or five eggs, beating the whole well together. When it is well
+mixed, add a little quick-lime through a sieve, until it has acquired the
+consistence of a thick paste. With this cement, broken vessels and
+cracks of all kinds may be mended. It dries quickly, and resists the
+action of fire and water. I have recommended this receipt to several
+friends, who have found it very satisfactory.—H.</p>
+
+<p><span class="smcap">Chinese Method of Waterproofing Cloth.</span>—By the following
+very simple process it is said that the Chinese render not only the
+strongest cloth, but even the finest muslin, waterproof, without injuring
+the appearance or quality of the article. The composition is composed
+of half an ounce of white wax in a pint of spirits of turpentine. In a
+sufficient quantity of the mixture immerse the goods intended to be
+rendered waterproof, and then hang them in the open air till they
+become perfectly dry. This is all the process necessary for accomplishing
+so desirable a purpose; against which, however, may be objected,
+perhaps, the expense, and the unpleasant smell of the turpentine. But
+this latter objection can be remedied by using equal parts of spirits of
+wine and oil of wormwood, which is said to dissipate the smell of the
+turpentine; but the former, it is not to be denied, must necessarily be
+augmented.—[A. P. has favoured us with the above, but has not tried it.]</p>
+
+<p><span class="smcap">Rust.</span>—The preservation of iron and steel from rust is a very
+important consideration in domestic economy. The following plan of
+doing this is very little known, and is far superior to any other:—Add
+to a quart of cold water half a pound of quick-lime; let this stand until
+the top is perfectly clear; pour off the clear liquid, and stir up with it a
+quantity of olive oil, until the mixture becomes a thick cream, or rather
+assumes the consistence of butter which has been melted for the table,
+and has become cold. Rub the iron or steel which is to be put by with
+this mixture, and then wrap it up in paper. Knives and other steel
+articles treated in this way will not acquire the slightest rust. If the
+nature of the articles will not admit of their being wrapped up in paper,
+they will remain free from rust by covering them more thickly with the
+mixture.</p>
+
+<p><span class="smcap">To preserve Steel Pens from Corrosion.</span>—Dip them for a few
+moments in ethereal solution of gold. This covers them with a film of
+pure metallic gold, which prevents the ink acting upon the steel.</p>
+
+<p><span class="smcap">To soften Old Putty.</span>—In removing old or broken panes from a
+window, it is generally very difficult to get off the hard dry putty that
+sticks round the glass and its frame. Dip a small brush in a little
+nitric or muriatic acid (to be obtained at the druggist’s), and go over
+the putty with it. Let it rest a while, and it will soon become so soft
+that you can remove it with ease. I have found this plan very successful.—H. B.</p>
+
+<p><span class="smcap">To remove the Smell of Paint.</span>—Take three or four broad tubs
+(such, for instance, as hold about eight gallons), fill them with cold
+water, and put into each an ounce of vitriolic acid, which you can
+<span class="pagenum" id="Page_219">[219]</span>obtain from a druggist. Place these tubs near the wainscot, in a newly
+painted room. This water will absorb and retain the effluvium of the
+paint. Next day fill the tubs with fresh water, and add to each another
+ounce of vitriolic acid. Repeat this a third day, and on the fourth the
+smell of the paint will not be perceptible.</p>
+
+<p><span class="smcap">An excellent Pen Wiper.</span>—Procure two-pennyworth of small
+shot, (the smaller the better,) put them into a phial with the neck
+broken off; every time you wish to clean your pen, rub it up and down
+two or three times in the shot. This will clean it directly, and the shots
+will last a lifetime. The simple plan here suggested cleans steel pens
+ten times better than cloth wipers do: I have tested its utility very
+frequently.—C.</p>
+
+<h3>INJURIES AND DEATHS FROM THE INFLAMMABILITY OF FEMALE CLOTHING.</h3>
+
+<p>The total number of persons who died in the United Kingdom from
+burns and scalds during the year 1858, was <i>three thousand one hundred
+and twenty-five</i>. Of these no small proportion consisted of ladies and
+children, who met their deaths through their clothes catching fire.
+Neither number nor rank is wanting to emphasise the precautions
+suggested by sad calamities arising from the habitual employment of
+light and combustible attire. One of the most recent victims was the
+Countess St. Marsault, lady of honour to the Princess Clotilde, who died
+at Paris from the effects of burns which she had received while endeavouring
+to save another lady, whose dress had ignited at a ball. Even
+royalty has not escaped these perils; and the severe burns some time
+since suffered by the Princess Frederick William of Prussia, owing to
+the ignition of her dress while she was in the act of sealing a letter,
+led to the institution of the latest and most successful inquiries into
+means for preventing the ignition of light textile fabrics. Her Majesty
+has taken interest in the subject, and experiments have been made at
+her express command.</p>
+
+<p>Messrs. Kersmann &amp; Oppenheim recommend the employment of a
+solution of tungstate of soda; but this salt, in the state in which it is
+ordinarily supplied to the public, produces a slight discoloration of the
+fabric—a fatal objection to its use by ladies who are scrupulously
+particular upon the appearance of their vestures. Messrs. Johnson &amp;
+Sons, of 18A, Basinghall Street, have experimented upon the tungstate
+of soda, and succeeded in producing a refined preparation of it, which
+may be employed without the slightest risk of injury to the whiteness,
+texture, or colours of the fabric.</p>
+
+<p>At a recent <i>conversazione</i> of the Medical Society of London, Messrs.
+Johnson exhibited pieces of muslin which had been prepared with a
+solution of the tungstate of soda, and other portions free from such
+preparation. Strips of these were submitted to the action of fire, and
+it was found that the prepared muslin merely charred slowly, while the
+unprepared burst immediately into flame. Similar experiments were
+<span class="pagenum" id="Page_220">[220]</span>recently exhibited at Guy’s Hospital, upon various materials, with the
+most perfect success.</p>
+
+<p>It is stated by Messrs. Johnson that one pennyworth of this preparation,
+used with the starch employed in getting up a muslin dress,
+will render it certainly uninflammable. An easy means of prevention of
+a serious evil being thus placed within the reach of the humblest
+persons, is it not the duty of ladies generally to command and recommend
+its employment? We have no desire to restrict the exercise
+of taste in matters of fashion; we seek not to curtail those ample
+folds in which ladies may recognise the acme of grace and beauty:
+but we must suggest that while they are allowed to exercise a reasonable
+pride of dress, they cannot be released from the moral consideration
+that the gratification of that pride should not be suffered to
+endanger the lives of themselves and their associates, and to plunge
+families into mourning perhaps at the very moment when social
+happiness is most complete.</p>
+
+<p>Johnson’s prepared tungstate of soda may, we believe, be obtained
+at the chemist’s, with directions for its use. If not yet introduced,
+it soon must be, as the result of general and frequent inquiry; and
+we strongly recommend ladies to employ it, not only for those articles
+of personal attire which are liable to come into contact with flame,
+but for bed and window hangings, blinds, and other household
+draperies that may accidentally ignite. The only caution that we
+know of as necessary to be observed in connection with this preparation
+is, that it should not be employed for those parts of clothing
+which infants are liable to suck.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_221">[221]</span></p>
+
+<h2 class="nobreak" id="SUMMER_AND_WINTER_BEVERAGES">SUMMER
+AND WINTER BEVERAGES.</h2>
+
+</div>
+
+<h3>SUMMER BEVERAGES.</h3>
+
+<p><span class="smcap">Bottled Ginger Beer.</span>—One gallon of boiling water; one pound
+of loaf sugar; one ounce of best ginger, bruised; one ounce of cream
+of tartar (or a lemon sliced). Stir them up until the sugar is dissolved,
+let it rest until the heat falls to the warmth of new milk; then add
+one table-spoonful of good yeast, poured on to a bit of bread, and set
+in the middle of the pan floating in the mixture. Cover with a cloth,
+and stand for twenty-four hours; then strain and put into bottles, filling
+each only about three parts. Cork tightly, and tie down; in warm
+weather it will be ready to drink in two days. The above will make
+fifteen to eighteen bottles, and costs 8d. or 10d.</p>
+
+<p><span class="smcap">Another.—A Better Article, in larger quantity.</span>—White
+sugar, twenty pounds; lemon or lime juice, eighteen ounces; honey,
+one pound; bruised ginger, twenty-two ounces; water, eighteen gallons.
+Boil the ginger in three gallons of the water for half an hour;
+then add the sugar, the juice, and the honey, with the remainder of
+the water, and strain through a cloth. When cold, add the white of
+one egg, and half an ounce of essence of lemon. Stand four days,
+then bottle. This is first-rate, and will keep many months.</p>
+
+<p><span class="smcap">Another Receipt for Ginger Beer.</span>—One ounce of ginger, well
+bruised, and boiled in four quarts of water, with the skins of two
+lemons; when boiled, add the juice of the lemons, with one ounce of
+cream of tartar, and one pound and a half of lump sugar. Stir all well
+together; then put four quarts of cold water to it, and when lukewarm,
+add the whites of two eggs, beaten to a strong froth, with two table-spoonfuls
+of fresh yeast; let it ferment two or three hours, then bottle,
+and cork it tightly. It will be ready for use in twelve hours.—[The
+above receipt may be relied upon.]</p>
+
+<p><span class="smcap">Ginger Beer Powders.</span>—Powdered lump sugar, four ounces;
+carbonate of soda, five drachms; powdered ginger, one drachm. Mix
+these ingredients well together, divide into twelve equal parts—put
+each into a <i>blue</i> paper. Tartaric acid, one ounce; divide into twelve
+equal parts—put each into a <i>white</i> paper. Dissolve the contents of
+one of the blue and one of the white papers, each in half a glass of
+spring water. Pour one into the other, and drink while effervescing.
+<span class="pagenum" id="Page_222">[222]</span>[I have used this for many years, and have given it to many of my
+messmates.—T. J. L., Midshipman, R. N.] The tartaric acid may
+(if preferred) be thrown into the glass of the other mixture, which
+should then be nearly full. This plan prolongs the effervescence.
+Cost, 7d.</p>
+
+<p><span class="smcap">Soda Powders.</span>—Carbonate of soda, thirty grains in each blue
+paper; tartaric acid, twenty-five grains in each white paper. Mix
+as ginger beer powders.</p>
+
+<p><span class="smcap">Seidlitz Powders (Aperient).</span>—Tartrate of soda, two drachms;
+carbonate of soda, two scruples; mix and put it in a <i>blue</i> paper;
+tartaric acid, thirty-five grains, to be put in <i>white</i> paper. Mix in half
+a pint of water.</p>
+
+<p><span class="smcap">Another.—May be kept in one Bottle.</span>—Tartrate of soda, three
+ounces; carbonate of ditto, one ounce; tartaric acid, one ounce; white
+sugar, four ounces; all in fine powder, well dried separately; mix
+well, add five drops essence of lemon; pass through a sieve, and put
+into a clean dry bottle. A dessert-spoonful to a glass of water.
+Cost, 1s. 4d., if mixed at home.</p>
+
+<p><span class="smcap">Spruce Beer Powders.</span>—Powdered white sugar, three ounces;
+essence of spruce, forty drops; carbonate of soda, five drachms and
+a scruple. Mix, and divide into two <i>blue</i> papers. Tartaric acid, six
+drachms; wrap in twelve <i>white</i> papers. Mix as ginger beer powders.
+Cost, 8d.</p>
+
+<p><span class="smcap">Portable Lemonade.</span>—Tartaric or citric acid, one ounce; finely
+powdered lump sugar, half a pound; essence of lemon, twenty drops.
+Mix. Two or three tea-spoonfuls make a capital glass of lemonade.
+Cost, 8d., with tartaric acid; 1s. with citric acid.</p>
+
+<p><span class="smcap">Orangeade.</span>—Squeeze out the juice of an orange, pour boiling water
+on a little of the peel, and cover it close. Boil water and sugar to a
+thin syrup, and skim it. When all are cold, mix the juice, the infusion,
+and the syrup, with as much more water as will make a rich drink.
+Strain through a jelly-bag, and ice.</p>
+
+<p><span class="smcap">Ginger Lemonade.</span>—Boil twelve pounds and a half of lump sugar
+for twenty minutes in ten gallons of water; clear it with the whites
+of six eggs. Bruise half a pound of common ginger, boil with the
+liquor, and then pour it upon ten lemons pared. When quite cold,
+put it in a cask, with two table-spoonfuls of yeast, the lemons sliced,
+and add half an ounce of isinglass. Bung up the cask the next day.
+It will be ready to bottle in three weeks, and to drink in another
+three weeks.</p>
+
+<p><span class="smcap">Hippocras.</span>—Digest for three days half a drachm of mace, ginger,
+cloves, nutmegs, and galingale, in three quarts of Lisbon wine, and
+also carraway; add an ounce of cinnamon. Strain, and mix twenty
+ounces of white sugar with the liquor.</p>
+
+<p><span class="smcap">Imperial, Bottled.</span>—Pour a pint of boiling water on a drachm of
+cream of tartar, flavour with lemon-peel and sugar, and bottle.</p>
+
+<p><span class="smcap">Imperial Drink.</span>—Put half an ounce of cream of tartar, four ounces
+of white sugar, and three ounces of orange-peel, into a pan; pour three
+pints of boiling water on, strain, and cool.</p>
+
+<p><span class="pagenum" id="Page_223">[223]</span></p>
+
+<p><span class="smcap">Imperial Pop.</span>—Take three ounces of cream of tartar, an ounce of
+bruised ginger, a pound and a half of white sugar, an ounce of lemon-juice,
+and pour a gallon and a half of boiling water on them; add
+two table-spoonfuls of yeast. Mix, bottle, and tie down the corks as
+usual.</p>
+
+<p><span class="smcap">King Cup.</span>—Take the rind and juice of a lemon, a lump of sugar,
+a small piece of bruised ginger, and pour on them about one pint
+and a half of boiling water; when cold, strain, add a wine-glassful of
+sherry, and ice.</p>
+
+<p><span class="smcap">Lait Sucre.</span>—Boil a pint of milk, sweeten with white sugar, and
+flavour with lemon.</p>
+
+<p><span class="smcap">Lemonade.</span>—Take sixteen lemons, pare thin, cut in halves, squeeze
+well, and throw all into a pan; add a pound and a half of white sugar,
+a gallon of boiling water, and five table-spoonfuls of white wine (four
+if sherry); mix, strain, and cool.</p>
+
+<p><span class="smcap">Lemonade au Lait.</span>—Take half a pint of lemon-juice, the same
+of white wine, three-quarters of a pound of loaf sugar, and a quart
+of boiling water; mix, and when cold add a pint of <i>boiling</i> milk; let
+it stand twelve hours, then pour through a jelly-bag. This makes two
+quarts; and about seven lemons will produce half a pint of juice.</p>
+
+<p><span class="smcap">Appleade.</span>—Cut two large apples in slices, and pour a quart of
+boiling water on them, strain well and sweeten. To be drunk when
+cold or iced.</p>
+
+<p><span class="smcap">Raspberry Vinegar.</span>—Put a pound of fine fruit into a bowl, pour
+upon it a quart of the best white-wine vinegar, next day, strain the
+liquor on a pound of fresh raspberries; the following day do the
+same, but do not squeeze the fruit, only drain the liquor as dry as
+you can. Bottle, and cork well, then cover the corks with bottle
+cement.</p>
+
+<p><span class="smcap">Apricot Effervescing Drink.</span>—Take a pint of the juice of
+bruised apricots, filter until clear, and make into a syrup with half a
+pound of sugar, then add one ounce of tartaric acid, bottle, and cork
+well. For a tumbler three parts full of water, add two table-spoonfuls
+of the syrup, and a scruple of carbonate of soda, stir well, and
+drink while effervescing.</p>
+
+<p><span class="smcap">Barley Water.</span>—1. Pick clean, and wash well a handful of common
+barley, then simmer gently in three pints of water with a bit
+of lemon-peel. Prepared thus, it does not nauseate like pearl-barley
+water. 2. Take two ounces and a half of pearl-barley: wash well,
+then add half a pint of water, and boil for a little time, throw away
+the liquor, pour four imperial pints of boiling water on the barley,
+boil down to two pints, strain, flavour with sugar, and lemon-peel,
+if wished.</p>
+
+<p><span class="smcap">Barley Water, Compound.</span>—Boil two pints of barley water, and
+a pint of water together, with two ounces and a half of sliced figs,
+half an ounce of liquorice root sliced and bruised, and two ounces
+and a half of raisins. Reduce to two pints, and strain.</p>
+
+<p><span class="smcap">Beer, Spruce, Powders.</span>—See previous page.</p>
+
+<p><span class="smcap">Beer, Treacle.</span>—Take a pound and a half of hops, and boil in
+<span class="pagenum" id="Page_224">[224]</span>thirty-six gallons of water for an hour, then add fourteen pounds of
+treacle, and a little yeast to work it; ferment and bottle.</p>
+
+<p><span class="smcap">Brown Spruce Beer.</span>—Pour four gallons of cold water into a
+nine-gallon barrel, then add four gallons more, quite boiling, and six
+pounds of molasses, with about eight or nine table-spoonfuls of the
+essence of spruce, and on its getting a little cooler, the same quantity
+of good ale yeast. Shake the barrel well, then leave with bung
+out for three days; bottle in stone bottles, cork well, wire carefully,
+pack in sand, and it will be fit to drink in two weeks.</p>
+
+<p><span class="smcap">Capillaire, Mock.</span>—1. Take three pounds and a half of loaf sugar,
+three-quarters of a pound of coarse sugar, two whites of eggs well
+beaten with the shells, boil together in a pint and a half of water,
+and skim carefully. Then add an ounce of orange-flower water, strain
+and put into <i>perfectly dry</i> bottles. When cold, mix a table-spoonful
+or two of this syrup in a little warm or cold water. 2. Mix two
+tea-spoonfuls of curaçoa with a pint of syrup. 3. Boil a quart of water
+well, add three pounds of white sugar, the white of an egg; skim,
+and boil to a syrup; then add, while warm, four table-spoonfuls of
+orange-flower water, strain, and use the same as the others.</p>
+
+<p><span class="smcap">Capillaire, True.</span>—Take forty-eight grains of Canadian maiden-hair
+(<i>adiantum pedatum</i>), six drams of boiling water, and an ounce
+and twenty grains of white sugar. Infuse two-thirds of the maiden-hair
+in the water, strain, dissolve the sugar in the infusion. Clarify
+with the white of egg, pour it over the remainder of the maiden-hair,
+placed in a water-bath, digest for two hours, and strain the
+syrup. For large quantities the proportions are:—Maiden-hair, 192
+parts. Boiling water, 1500 parts. White sugar, 2000 parts.</p>
+
+<p><span class="smcap">Cherry Drink.</span>—Prepare the same as apricot, substituting the
+cherry juice for the other fruit.</p>
+
+<p><span class="smcap">Cobbler, Sherry.</span>—Take some very fine and clean ice, break into
+small pieces, fill a tumbler to within an inch of the top with it, put
+a table-spoonful of plain syrup, capillaire, or any other flavour—some
+prefer strawberry—add the quarter of the zest of a lemon, and
+a few drops of the juice. Pill with sherry, stir it up, and let it stand
+for five or six minutes. Sip it gently through a straw.</p>
+
+<p><span class="smcap">Cool Tankard.</span>—Put into a quart of mild ale a wine-glassful of
+white wine, the same of brandy and capillaire, the juice of a lemon,
+and a little piece of the rind. Add a sprig of borage or balm, a
+bit of toasted bread and nutmeg grated on the top.</p>
+
+<p><span class="smcap">Cranberry Drink.</span>—Put a tea-cupful of cranberries into a cup of
+water, and mash them. Boil, in the mean time, two quarts of water
+with one large spoonful of oatmeal, and a bit of lemon-peel; add the
+cranberries and sugar (but not too much, otherwise the fine sharpness
+of the fruit will be destroyed), a quarter of a pint of white wine, or
+less, according to taste; boil for half an hour, and strain.</p>
+
+<p><span class="smcap">Curds and Whey—Cheap Method.</span>—Add six grains of citric acid
+to a wine-glassful of milk, and the result will be a pleasant acidulous
+whey, and a fine curd.</p>
+
+<p><span class="smcap">Curds and Whey—Italian Method.</span>—Take several of the rough
+<span class="pagenum" id="Page_225">[225]</span>coats that line the gizzards of turkeys and fowls, cleanse from the
+dirt, rub well with salt, and hang them up to dry; when required
+for use, break off some of the skin, pour boiling water on, digest
+for eight or nine hours, and use the same as rennet.</p>
+
+<p><span class="smcap">Currant Water.</span>—Take a pound of currants, and squeeze into a
+quart of water; put in four or five ounces of pounded sugar. Mix
+well, strain, and ice, or allow to get cold.</p>
+
+<p><span class="smcap">Drink Divine.</span>—Mix a bottle of cider, half a bottle of perry,
+and the same of sherry, with half a gill of brandy, then add a sliced
+lemon, the rind pared as thin as possible, and a toasted biscuit, which
+is to be added to the liquor as hot as possible. Drink iced, or
+cooled.</p>
+
+<p><span class="smcap">Eau Sucre.</span>—Dissolve sugar in boiling water, and drink cold.</p>
+
+<p><span class="smcap">Effervescing Lemonade.</span>—Boil two pounds of white sugar with
+a pint of lemon-juice, bottle and cork. Put a table-spoonful of the
+syrup into a tumbler about three parts full of cold water, add twenty
+grains of carbonate of soda, and drink quickly.</p>
+
+<p><span class="smcap">Flap.</span>—Put a little brandy in a tumbler, and add a bottle of soda-water.</p>
+
+<p><span class="smcap">Ginger Beer, Bottled.</span>—See previous page.</p>
+
+<p><span class="smcap">Ginger Beer, Indian.</span>—To ten quarts of boiling water, add two
+ounces of pounded ginger, one ounce of cream of tartar, two limes,
+and two pounds of sugar. Stir until cold, then strain through flannel
+until quite clear, adding a pint of beer, and four wine-glassfuls of
+good toddy. Bottle, tie down the corks, shake each bottle well for
+some time, place them upright, and they will be fit to drink the next
+day. This does not keep long.</p>
+
+<p><span class="smcap">Supreme Nectar.</span>—Put into a nine-gallon cask six pounds of
+moist sugar, five ounces of bruised ginger, four ounces of cream of
+tartar, four lemons, eight ounces of yeast, and seven gallons of boiling
+water. Work two or three days, strain, add brandy one pint, bung
+very close, and in fourteen days bottle, and wire down.</p>
+
+<p><span class="smcap">Tamarind Drink.</span>—Boil three pints of water with an ounce and
+a half of tamarinds, three ounces of currants, and two ounces of
+stoned raisins, till about a third has evaporated. Strain, add a bit of
+lemon-peel, which is to be removed in half an hour, then cool.</p>
+
+<p><span class="smcap">White Spruce Beer.</span>—Take six pounds of white sugar, four ounces
+of essence of spruce, ten gallons of boiling water, and an ounce of
+yeast. Work the same as in making ginger beer, and bottle immediately
+in half pints. Brown spruce beer is made with treacle instead
+of sugar.</p>
+
+<h3>WINTER BEVERAGES.</h3>
+
+<p><span class="smcap">Aleberry.</span>—Mix two large spoonfuls of fine oatmeal in sufficient
+sweet small beer, two hours previous to using it; strain well, boil, and
+sweeten according to taste. Pour into a warm jug, add wine, lemon-juice,
+and nutmeg to taste, and serve hot with thin slips of toast or
+rusks.</p>
+
+<p><span class="pagenum" id="Page_226">[226]</span></p>
+
+<p><span class="smcap">Ale, Mulled.</span>—Boil a pint of good sound ale with a little grated
+nutmeg and sugar. Beat up three eggs, and mix them with a little
+cold ale; then add the hot ale to it gradually, and pour backwards
+and forwards from one vessel to the other several times, to prevent its
+curdling. Warm, and stir till it thickens, then add a table-spoonful of
+brandy, and serve hot with toast.</p>
+
+<p><span class="smcap">Arrack, Mock.</span>—Take a scruple (twenty grains) of benzoic acid,
+and add to a quart of rum. Prepare punch with it.</p>
+
+<p><span class="smcap">Athol Brose.</span>—Add two wine-glassfuls of Scotch whisky to a
+wine-glassful of heather-honey; mix well, and then stir in a well-beaten
+new-laid egg.</p>
+
+<p><span class="smcap">Bang.</span>—Take a pint of cider, and add to a pint of warm ale;
+sweeten with treacle or sugar to taste, grate in some nutmeg and
+ginger, and add a wine-glassful of gin or whisky.</p>
+
+<p><span class="smcap">Bishop.</span>—Take three smooth-skinned and large Seville oranges,
+and grill them to a pale brown colour over a clear slow fire; then
+place in a small punch-bowl that will about hold them, and pour over
+them half a pint from a bottle of old Bordeaux wine, in which a pound
+and a quarter of loaf sugar is dissolved; then cover with a plate, and
+let it stand for two days. When it is to be served, cut and squeeze
+the oranges into a small sieve placed above a jug containing the
+remainder of the bottle of sweetened Bordeaux, previously made very
+hot, and if when mixed it is not sweet enough, add more sugar. Serve
+hot in tumblers. Some persons make Bishop with raisin or Lisbon
+wine, and add mace, cloves, and nutmegs, but it is not the proper way.</p>
+
+<p><span class="smcap">Cardinal</span> is made the same way as Bishop, substituting old Rhenish
+wine for the Bordeaux.</p>
+
+<p><span class="smcap">Clary, Mock.</span>—Warm a bottle of claret, sweeten with honey, and
+add allspice and cloves to taste. Serve hot.</p>
+
+<p><span class="smcap">Crambambull.</span>—Take two bottles of light porter or ale, and boil
+them in a pan. Then put into the liquor half a pint of rum, and from
+half a pound to a pound of loaf sugar. After this has been boiling
+for a few minutes, take the whole from the fire, and put into the mixture
+the whites and the yolks of from six to eight eggs, previously well
+whisked; stir the whole for a minute or two, and pour it into a punch-bowl,
+to be drunk out of tumblers. It tastes well hot or cold.</p>
+
+<p><span class="smcap">Caudle.</span>—1. Make half a pint of fine gruel with “Robinson’s Patent
+Groats,” add a piece of butter the size of a large nutmeg, a table-spoonful
+of brandy, the same of white wine, a little grated nutmeg and lemon-peel,
+and serve hot. 2. Put three quarts of water into a pot, set over
+the fire to boil; mix smooth as much oatmeal as will thicken the whole
+with a pint of cold water, and when the water boils, pour in the
+thickening, and add about twenty peppercorns finely powdered. Boil
+till pretty thick, then add sugar to taste, half a pint of good ale, and a
+wine-glassful of gin, all warmed up together. Serve hot.</p>
+
+<p><span class="smcap">Caudle, Brown.</span>—Take a quart of water, mix in three table-spoonfuls
+of oatmeal, a blade of mace, and a small piece of lemon-peel; let it
+boil about a quarter of an hour, skimming and stirring it well, but
+taking care that it does not boil over. When done, strain through a
+<span class="pagenum" id="Page_227">[227]</span>coarse sieve, sweeten to taste, add a little grated nutmeg, a pint of good
+sweet ale, and half a pint of white wine; then serve hot.</p>
+
+<p><span class="smcap">Caudle, Cold.</span>—Boil a quart of spring water, when cold, add the
+yolk of an egg, the juice of a small lemon, six table-spoonfuls of raisin
+wine, and sugar to taste.</p>
+
+<p><span class="smcap">Caudle, Flour.</span>—Take a dessert-spoonful of fine flour, and rub it
+into a smooth batter, with five table-spoonfuls of spring water. Put a
+quarter of a pint of new milk into a saucepan, set over the fire, with
+two lumps of sugar, and when it boils, stir the flour and water gradually
+into it, and keep stirring for twenty minutes over a slow fire. Nutmeg
+or ginger may be grated in, if thought proper.</p>
+
+<p><span class="smcap">Caudle, Flummery.</span>—Put half a pint of fine oatmeal into a quart
+of spring water, and let it stand all night. In the morning stir it well,
+and strain through a coarse sieve into a skillet or saucepan, then add
+two blades of mace and some grated nutmeg; set on the fire, keep
+stirring, and let it boil for a quarter of an hour, when if too thick, add
+a little more water, and let it boil a few minutes longer; then add
+half a pint of white wine, a table-spoonful of orange-flower water, the
+juice of a lemon, the same of an orange, sugar to taste, and a piece
+of butter about the size of a walnut; warm the whole together, thicken
+with the yolk of a well-beaten egg, and drink hot.</p>
+
+<p><span class="smcap">Caudle, Oatmeal.</span>—Take a quart of ale, a pint of stale beer, and
+a quart of water; mix all together, and add a handful of fine oatmeal,
+six cloves, two blades of mace, some nutmeg, and eight allspice berries
+bruised. Set over a slow fire, and let it boil for half an hour, stirring
+it well all the time; then strain through a coarse sieve, add half a
+pound of sugar, or to taste, a piece of lemon-peel. Pour into a pan,
+cover close, and warm before serving.</p>
+
+<p><span class="smcap">Caudle, Tea.</span>—Make a pint of strong green tea, pour it into a
+saucepan, and set over a slow fire. Beat the yolks of two eggs
+well, and mix with half a pint of white wine, some grated nutmeg,
+and sugar to taste; then pour into the saucepan, stir well until
+hot, and serve.</p>
+
+<p><span class="smcap">Caudle, Rice.</span>—Make the same as flour caudle, using ground rice
+instead of flour, and when done, add cinnamon and sugar to taste,
+and a wine-glassful of brandy.</p>
+
+<p><span class="smcap">Caudle, White.</span>—Mix two table-spoonfuls of fine oatmeal in a
+quart of water, two hours before using it, strain through a sieve and
+boil it, then sweeten with sugar, and season with lemon-juice and nutmeg.</p>
+
+<p><span class="smcap">Devilled Ale.</span>—Cut a slice of bread about an inch thick, toast
+and butter it, then sprinkle with cayenne pepper and ginger, and
+place in the bottom of a jug, add a pint of warm ale, and sugar to
+taste.</p>
+
+<p><span class="smcap">Egg-Flip.</span>—To make a quart of flip, put the ale on the fire to
+warm, and beat up three or four eggs with four ounces of moist
+sugar; remove the froth of the ale, while on the fire, until it begins
+to boil, mix the froth with the sugar and eggs, add grated nutmeg
+or ginger to taste, and a gill of rum. When the ale boils, stir it gradually
+into the eggs and rum, until quite smooth, then serve.</p>
+
+<p><span class="pagenum" id="Page_228">[228]</span></p>
+
+<p><span class="smcap">Egg Wine.</span>—Beat up an egg and mix it with a table-spoonful of
+spring water. Put a wine-glassful of white wine, half a glass of
+spring water, and sugar and nutmeg to taste, into a small saucepan,
+place over a slow fire, and when it boils add it gradually to the egg,
+stirring well; then return the whole to the saucepan, and place
+over the fire again, stir for a minute, remove, and serve with toast.
+If it boils when placed on the fire a second time, it will curdle.</p>
+
+<p><span class="smcap">Elder Wine, Mulled.</span>—Put sufficient wine into a saucepan,
+warm over the fire, and if requisite add sugar, spice or water. When
+warmed, serve with thin slips of toast or rusks.</p>
+
+<p><span class="smcap">Hot Purl.</span>—Put a quart of mild ale into a saucepan, add a table-spoonful
+of grated nutmeg, and place over a slow fire until it nearly
+boils. Mix a little cold ale with sugar to taste, and, gradually, two
+eggs well beaten; then add the hot ale, stirring one way to prevent
+curdling—and a quarter of a pint of whisky. Warm the whole again,
+and then pour from one vessel into another till it becomes smooth.</p>
+
+<p><span class="smcap">Jingle.</span>—Roast three apples, grate some nutmeg over them, add
+sugar to taste, and place in a quart jug, with some slices of toasted
+plumcake; make some ale hot, and fill up the jug, then serve.</p>
+
+<p><span class="smcap">Oxford Nightcap.</span>—Take half a tumbler of tea, made as usual
+with sugar and milk, add a slice of lemon, a wine-glass of new milk,
+and the same of rum or brandy; beat up a new-laid egg, and add
+to the whole while warm.</p>
+
+<p><span class="smcap">Poor Man’s Drink.</span>—Take two quarts of water, and place in a
+saucepan with four ounces of pearl-barley, two ounces of figs
+split, two ounces of stoned raisins, and an ounce of root-liquorice
+sliced; boil all together till only a quart remains; then strain, and
+use as a drink.</p>
+
+<p><span class="smcap">Pope</span> is made the same as Bishop, substituting “Tokay” for Bordeaux.</p>
+
+<p><span class="smcap">Posset, Ale.</span>—Boil a pint of new milk with a slice of toasted bread,
+sweeten a bottle of mild ale, and pour it into a basin with nutmeg
+or other spice, add the boiling milk to it, and when the head rises,
+serve.</p>
+
+<p><span class="smcap">Posset, Cold.</span>—Take a pint of cream, half a pint of white wine,
+the juice of half a lemon, and the peel rasped into it. Sweeten the
+cream and wine, put the latter into a basin, and then pour the cream
+from a height into the basin, stirring both well all the time; remove
+the froth, let it remain for a day in lukewarm water if the weather is
+cold, and then serve.</p>
+
+<p><span class="smcap">Posset, Jelly.</span>—Take eight eggs, leave out the whites of four,
+and beat all the remainder well together in a basin; then add half
+a pint of white wine, a little strong ale (to taste), and sugar: put into
+a saucepan, and set over a slow fire, stirring all the time. Boil a pint
+of milk with a little nutmeg and cinnamon, just enough to flavour
+it, and, when the eggs and wine are hot, add the boiling milk to it;
+then remove from the fire, pour into a punch-bowl, cover with a
+plate for half an hour, then sprinkle the top with pounded sugar
+and serve.</p>
+
+<p><span class="pagenum" id="Page_229">[229]</span></p>
+
+<p><span class="smcap">Posset, Lemon.</span>—Steep the rind of a lemon pared thin, in a pint of
+sweet white wine two hours before required, add the juice of one lemon,
+and sugar to taste; put it in a bowl with a quart of milk or cream,
+and whisk one way till very thick. This will fill twenty glasses,
+which may be filled the day before required.</p>
+
+<p><span class="smcap">Posset, Orange.</span>—Take the crumb of a penny loaf grated fine,
+and put it into a pint of water, with half the peel of a Seville orange
+grated, or sugar rubbed upon it. Boil all together, till it looks thick
+and clear: then take the juice of half a Seville orange, three ounces
+of sweet, and one of bitter almonds, beat well with a table-spoonful
+of brandy, add sugar to taste, and a pint of white or raisin wine;
+mix well, add to the posset, and serve.</p>
+
+<p><span class="smcap">Posset, Pope’s.</span>—Blanch and pound four ounces of sweet almonds,
+and half an ounce of bitter ones; add boiling water, and strain,
+sweeten, and make hot half a bottle of white wine; mix.</p>
+
+<p><span class="smcap">Punch, after the fashion of the West Indian Planters.</span>—“He
+made his appearance with a respectably sized bowl, an enormous
+jug of boiling water, and a large paper bag filled with sugar. Our
+punch-maker then commenced operations, and having extracted from
+his secret store a bottle of his matchless <i>rum</i>, his <i>limes</i>, and a small
+pot of <i>Guava Jelly</i>, he brewed about a pint of green tea (two ounces);
+and, the infusion finished, two-thirds of the sugar was dissolved in it.
+After the tea-leaves had been thrown aside, the remainder of the
+sugar was rubbed on the rind of the limes, Mr. Hamilton observing
+that the essential oil which conveyed the exquisite flavour was thus
+more strongly diffused throughout the compound than when the skin
+was peeled: then the delicious acid of the fruit was added to the
+already impregnated sugar, and as soon as the several lumps had imbibed
+the proportion required, the Guava Jelly (and without this
+confection no punch can be pronounced perfect) was dissolved in a
+pint or so of boiling water. This done, the tea, the sweets and acids
+were commingled, and the foundation or sherbet tasted by the experienced
+palate of the grand compounder; six glasses of cognac,
+two of madeira, and the bottle of old rum were added, and over all
+about a quart more of boiling water, and, as a finishing touch, the
+slightest possible sprinkling of nutmeg. Here was the punch!
+and oh! what punch! it out-nectared nectar! I have, in the West
+Indies, since the period I am recording, drunk some very luscious
+and fascinating mixtures nearly resembling it; but I never know it
+surpassed, if equalled, even in the tropical regions.”—<i>From Topley’s
+Sportsman in Canada.</i></p>
+
+<p><span class="smcap">Posset, Royal.</span>—Take half a pint of ale, mix a pint of cream with
+it; then add the yolks of four eggs and the whites of two well beaten,
+sweeten to taste and flavour with nutmeg. Pour into a saucepan, set
+over the fire, stir well until thick, and before it boils, remove; pour
+into a basin and serve hot.</p>
+
+<p><span class="smcap">Posset, Sack.</span>—Put a quart of new milk into a saucepan, and place it
+over a slow clear fire. When it boils, crumble four Damascus biscuits
+(page <a href="#Page_279">279</a>) into it; give it one boil, remove from the fire, add grated
+<span class="pagenum" id="Page_230">[230]</span>nutmeg and sugar to taste, stir in half a pint of sack (canary wine),
+and serve. French roll will answer instead of the biscuits.</p>
+
+<p><span class="smcap">Posset, Snow.</span>—Boil a stick of cinnamon, and a quarter of a nutmeg,
+with a quart of new milk, and when it boils remove the spice. Beat
+the yolks of ten eggs well, and mix gradually with the milk until thick;
+then beat the whites of the eggs with sugar and canary wine into a
+snow. Put a pint of canary (sack) into a saucepan, sweeten to taste,
+set over a slow fire, and pour the milk and snow into the saucepan,
+stirring all the time it is over the fire; when warm, remove from the
+fire, cover close, and set aside for a little time before being used.</p>
+
+<p><span class="smcap">Posset, Treacle.</span>—Boil a pint of milk, add sufficient treacle to
+curdle it; allow the curd to settle, strain off the liquid, and drink
+it as hot as possible.</p>
+
+<p><span class="smcap">Posset, Wine.</span>—Boil some slices of white bread in a quart of milk;
+when quite soft take it off the fire, add sugar and grated nutmeg to
+taste. Pour it into a basin, add a pint of raisin or other sweet wine by
+degrees, and serve with toasted bread.</p>
+
+<p><span class="smcap">Punch, Cold.</span>—Pour half a pint of gin on the rind of a lemon;
+add a table-spoonful of lemon-juice, a wine-glassful of maraschino, a
+pint and a half of water, and two bottles of iced water.</p>
+
+<p><span class="smcap">Punch, Common.</span>—Take two large fresh lemons with rough skins
+and full of juice. Rub some large lumps of white sugar over the lemons
+till they have acquired the oil from the rind, then put them into a bowl
+with as much more as is necessary to sweeten the punch to taste; then
+squeeze the lemon-juice upon the sugar, and bruise the sugar in the
+juice, add a quart of boiling water and mix well; then strain through
+a fine sieve, and add a quart of rum, or a pint of rum and brandy,
+or a pint and a half of rum and half a pint of porter; then add three
+quarts more water, and mix well. About half a pound of sugar is
+usually required, but it is impossible to fix a limit to sugar, spirits,
+or lemon-juice, as they depend upon taste.</p>
+
+<p><span class="smcap">Punch Milk—for Christmas-Day.</span>—Add the peel and juice of
+twenty-four lemons, and three pounds and a half of loaf sugar, to five
+bottles of cold water, and four bottles of rum; when these are well
+mixed, add two bottles of boiling milk, and mix the whole well. Let
+it stand for twenty-four hours, strain well, bottle, and cork tight; it is
+then ready for use. N.B. The finer the strainer is, the better the punch.
+This is the best receipt we have ever seen or used.</p>
+
+<p><span class="smcap">Punch, Milk, Ordinary.</span>—Pare six oranges and six lemons as
+thin as you can; grate them over with sugar, to get the flavour. Steep
+the peels in a bottle of rum or brandy stopped close twenty-four hours.
+Squeeze the fruit on two pounds of sugar, add to it four quarts of
+water and one of new milk boiling hot; stir the rum into the whole,
+run through a jelly-bag till clear, bottle, and cork close immediately.</p>
+
+<p><span class="smcap">Punch, Regent’s.</span>—Take a bottle of champagne, a quarter of a pint
+of brandy, the juice of a lemon, a Seville orange, and a wine-glassful
+of Martinique, with this mix a pint or more of a strong infusion of the
+best green tea strained, and syrup or sugar to taste.</p>
+
+<p><span class="smcap">Punch à la Romaine.</span>—Take a quart of lemon ice, add the whites
+<span class="pagenum" id="Page_231">[231]</span>of three eggs well beaten, with rum and brandy, till the ice liquefies,
+in the proportion of three parts of rum to one of brandy, and water
+to taste. Then add a tea-cupful of strong green tea infusion, strained,
+and a little champagne.</p>
+
+<p><span class="smcap">Punch, Tea.</span>—Infuse two ounces of hyson tea, and an ounce of black
+tea, in three quarts of boiling water; then add four pounds of loaf
+sugar, citric acid and spirit of citron, of each six drachms, rum one
+pint, and five pints of brandy; mix well, and serve.—See <span class="smcap">Punch
+after the Fashion of the West Indian Planters</span>, page <a href="#Page_229">229</a>.</p>
+
+<p><span class="smcap">Scotch Punch, or Whisky Toddy.</span>—The Duke of Athol’s receipt:
+Pour about a wine-glassful of <i>boiling</i> water into a half-pint tumbler,
+and add sugar according to taste. Stir well up, then mix a wine-glassful
+of whisky, and add a wine-glassful and a half more boiling
+water. <i>Be sure the water is boiling.</i> Never put lemon into toddy.
+The two in combination, in almost every instance, produce acidity on
+the stomach. If possible, store your whisky <i>in the wood</i>, not in
+bottles, as the keeping it in the barrel mellows it, and takes away the
+coarser particles.</p>
+
+<p><span class="smcap">Toddy, Buttered.</span>—Mix a glass of rum-grog pretty strong and hot,
+sweeten to taste with honey, flavour with nutmeg and lemon-juice,
+and add a piece of fresh butter about the size of a walnut.</p>
+
+<p><span class="smcap">Warm Drink.</span>—Boil a quart of milk and the same quantity of water,
+with the top crust of a penny loaf, a blade of mace, and sufficient sugar
+to sweeten, for a quarter of an hour; pour off, and drink warm.</p>
+
+<p><span class="smcap">Whey, Lemon.</span>—Pour into boiling milk as much lemon-juice as
+will make a small quantity quite clear; dilute it with hot water to an
+agreeable smart acid, and add a bit or two of sugar, or sweeten to taste.</p>
+
+<p><span class="smcap">Whey, Mustard.</span>—Boil four drachms of the bruised seeds of mustard
+in a pint of milk, then strain and separate the curd; a fourth
+part should be taken three times a day.</p>
+
+<p><span class="smcap">Whey, Vinegar</span>, is made the same as lemon whey, only using vinegar
+instead of lemon-juice.</p>
+
+<p><span class="smcap">Wine, Mulled.</span>—1. Boil some cloves, mace, cinnamon, and nutmeg,
+in about a quarter of a pint of water till well flavoured with spice,
+then add to a pint of port or home-made wine; sweeten to taste, and
+serve hot with thin toast or rusks. 2. Boil a small stick of cinnamon,
+a blade of mace, and three cloves, in a breakfast-cupful of water for a
+few minutes; add some grated nutmeg, and a pint of home-made or
+port wine, sweeten to taste, boil for one minute, and serve hot. 3. Put
+a bottle of port wine, half a bottle of water, and sugar to taste, into
+a saucepan, then add allspice, cloves, and a blade of mace; boil all
+together, serve in a jug with grated nutmeg, and rusks or slips of thin
+toast. Some persons add lemon-juice to the mull, but it does not
+generally please.</p>
+
+<p><span class="smcap">Wine Whey.</span>—Put half a pint of new milk in a saucepan, set on
+the fire, and when it boils add as much raisin wine as will turn it;
+let it boil up, then set the saucepan aside till the curd subsides, but
+do not stir it. Pour off the whey, then add half a pint of boiling water,
+and white sugar to taste.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_232">[232]</span></p>
+
+<h2 class="nobreak" id="THE_RUDIMENTS_OF_COOKERY">THE RUDIMENTS OF COOKERY.</h2>
+
+</div>
+
+<p>The commonly received idea, that what goes under the denomination
+of “good plain living”—that is, joints of meat, roast or boiled—is best
+adapted to all constitutions, has been proved to be a fallacy. Many
+persons can bear testimony to the truth of Dr. Kitchener’s remark,
+that “elaborate culinary processes are frequently necessary in order
+to prepare food for the digestive organs.” It may be truly said, that
+many persons ruin their health by over-indulgence in food rendered
+indigestible by being badly cooked.</p>
+
+<p>It is our intention to endeavour to correct the prejudice in favour of
+a family joint—by showing, that it is not only very often improperly
+cooked, but that the same quantity of meat, if dressed in different ways,
+still retaining a certain degree of simplicity, will be more pleasant to
+the palate, more healthful, and quite as economical, if brought to the
+table, as two or three dishes instead of one.</p>
+
+<p>In French cookery, those substances which are not intended to be
+broiled or roasted, are usually stewed for several hours at a temperature
+below the broiling point; by which means the most refractory
+articles, whether of animal or vegetable origin, are more or less
+reduced to a state of pulp, and admirably adapted for the further
+action of the stomach. In the common cookery of this country, on
+the contrary, articles are usually put at once into a large quantity
+of water, and submitted, without care or attention, to the boiling
+temperature; the consequence of which is, that most animal substances,
+when taken out, are harder and more indigestible than in
+the natural state.</p>
+
+<p><span class="smcap">Diet and Digestion.</span>—From Dr. Beaumont’s Tables it appears that
+the following articles are digested in the times indicated:</p>
+
+<table>
+  <tr>
+    <th></th>
+    <th>H.</th>
+    <th>M.</th>
+  </tr>
+  <tr>
+    <td>Rice, boiled soft</td>
+    <td class="tdpg">1</td>
+    <td class="tdpg">0</td>
+  </tr>
+  <tr>
+    <td>Apples, sweet and ripe</td>
+    <td class="tdpg">1</td>
+    <td class="tdpg">30</td>
+  </tr>
+  <tr>
+    <td>Sago, boiled</td>
+    <td class="tdpg">1</td>
+    <td class="tdpg">45</td>
+  </tr>
+  <tr>
+    <td>Tapioca, Barley, stale Bread, Cabbage with Vinegar,
+    raw, boiled Milk and Bread, and Bread and Milk, cold</td>
+    <td class="tdpg">2</td>
+    <td class="tdpg">0</td>
+  </tr>
+  <tr>
+    <td>Potatoes, roasted, and Parsnips, boiled</td>
+    <td class="tdpg">2</td>
+    <td class="tdpg">30</td>
+  </tr>
+  <tr>
+    <td>Baked Custard</td>
+    <td class="tdpg">2</td>
+    <td class="tdpg">45</td>
+  </tr>
+  <tr>
+    <td>Apple Dumpling</td>
+    <td class="tdpg">3</td>
+    <td class="tdpg">0</td>
+  </tr>
+  <tr>
+    <td>Bread, Corn, baked, and Carrots, boiled</td>
+    <td class="tdpg">3</td>
+    <td class="tdpg">15</td>
+  </tr>
+  <tr>
+    <td>Potatoes and Turnips, boiled; Butter and Cheese</td>
+    <td class="tdpg">3</td>
+    <td class="tdpg">30</td>
+  </tr>
+  <tr>
+    <td>Tripe and Pigs’ Feet</td>
+    <td class="tdpg">1</td>
+    <td class="tdpg">0<span class="pagenum" id="Page_233">[233]</span></td>
+  </tr>
+  <tr>
+    <td>Venison</td>
+    <td class="tdpg">1</td>
+    <td class="tdpg">35</td>
+  </tr>
+  <tr>
+    <td>Oysters, undressed, and Eggs, raw</td>
+    <td class="tdpg">2</td>
+    <td class="tdpg">3</td>
+  </tr>
+  <tr>
+    <td>Turkey and Goose</td>
+    <td class="tdpg">2</td>
+    <td class="tdpg">30</td>
+  </tr>
+  <tr>
+    <td>Eggs, soft boiled; Beef and Mutton, roasted or broiled</td>
+    <td class="tdpg">3</td>
+    <td class="tdpg">0</td>
+  </tr>
+  <tr>
+    <td>Boiled Pork, stewed Oysters, Eggs, hard boiled or fried</td>
+    <td class="tdpg">3</td>
+    <td class="tdpg">30</td>
+  </tr>
+  <tr>
+    <td>Domestic Fowls</td>
+    <td class="tdpg">4</td>
+    <td class="tdpg">0</td>
+  </tr>
+  <tr>
+    <td>Wild Fowls; Pork, salted and boiled; Suet</td>
+    <td class="tdpg">4</td>
+    <td class="tdpg">30</td>
+  </tr>
+  <tr>
+    <td>Veal, roasted; Pork, and salted Beef</td>
+    <td class="tdpg">5</td>
+    <td class="tdpg">30</td>
+  </tr>
+</table>
+
+<p>When the powers of the stomach are weak, a hard and crude diet
+is sure to produce discomfort by promoting acidity; while the very
+same article when divided, and well cooked upon French principles, or
+rather the principles of common sense, can be taken with impunity,
+and easily digested.</p>
+
+<p>There are only a few persons—with the exception, perhaps, of those
+who take violent exercise, or work hard in the open air—who can
+dine heartily upon solid food without suffering from its effects; yet
+in order to escape indigestion, plain roast or boiled meat should be
+very sparingly consumed.</p>
+
+<p>The foundation of all good cookery consists in preparing the meat
+so as to render it tender in substance, without extracting from it those
+juices which constitute its true flavour; in doing which, the main
+point in the art of making those soups, sauces, and made-dishes of every
+sort, which should form so large a portion of every well-ordered dinner,
+as well, also, as in cooking many of the plain family joints—is <i>boiling</i>,
+or rather <i>stewing</i>, which ought always to be performed over a slow
+fire. There is, in fact, no error so common among English cooks as
+that of boiling meat over a strong fire, which renders large joints hard
+and partly tasteless; while, if simmered during nearly double the time,
+with less than half the quantity of fuel and water, and never allowed
+to “boil up,” the meat, without being too much done, will be found
+both pliant to the tooth and savoury to the palate.</p>
+
+<p>For instance. The most common and almost universal dish throughout
+France, is a large piece of plainly-boiled fresh beef, from which
+the soup—or “<i>potage</i>,” as it is there called—has been partly made, and
+which is separately served up as “<i>bouilli</i>,” accompanied by strong
+gravy and minced vegetables, or stewed cabbage. Now this, as constantly
+dressed in the French mode, is ever delicate both in fibre and
+flavour; while, in the English manner of boiling it, it is almost always
+hard and insipid. The reason of which, as explained by that celebrated
+cook, Carême, who superintended the kitchen of His Majesty George IV.,
+is this:—“The meat, instead of being put down to boil, as in the
+English method, is in France put in the pot with the usual quantity
+of cold water, and placed at the corner of the fire-place, where, slowly
+becoming hot, the heat gradually swells the muscular fibres of the beef,
+dissolving the gelatinous substances therein contained, and disengaging
+that portion which chemists term ‘osmazome,’ and which imparts
+savour to the flesh—thus both rendering the meat tender and palatable,
+<span class="pagenum" id="Page_234">[234]</span>and the broth relishing and nutritive; whilst, on the contrary, if the
+pot be inconsiderately put upon too quick a fire, the boiling is precipitated,
+the fibre coagulates and hardens, the osmazome is hindered
+from disengaging itself, and thus nothing is obtained but a piece of
+tough meat, and a broth without taste or succulence.”</p>
+
+<p>Meat loses, by cooking, from one-fifth to one-third of its whole
+weight. More is lost by roasting than by boiling meat. In calculating
+for a family, one pound per day for each individual is a general
+allowance for dinner.</p>
+
+<p>Meat that is not to be cut till cold must be well done, particularly in
+summer.</p>
+
+<p>The use of skewers in joints should be avoided as much as possible,
+as they let out the gravy; twine will answer better.</p>
+
+<p>In every branch of cookery much must be left to the discretion of
+the cook and knowledge of the family’s taste; particularly in force-meats
+and seasonings.</p>
+
+<p><span class="smcap">Suet.</span>—When sirloins of beef, or loins of veal or mutton, are brought
+in, part of the suet may be cut off for puddings, or to clarify.
+Chopped fine and mixed with flour, if tied down in a jar, it will keep ten
+days or a fortnight. If there be more suet than will be used while
+fresh, throw it into pickle, made in the proportion of one quarter pound
+of salt to a quart of cold water, and it will be as good afterwards for any
+use, when soaked a little.</p>
+
+<p>To remove the taint of meat, wash it several times in cold water;
+then put it into plenty of cold water, into which throw several pieces of
+red-hot charcoal. If you fear meat will not keep till the time it is
+wanted, par-roast or par-boil it, that is, partly cook it; it will then
+keep two days longer, when it may be dressed as usual, but in rather
+less time.</p>
+
+<p>When meat is frozen it should be brought into the kitchen and laid at
+some distance from the fire, early in the morning; or soak the meat in
+cold water two or three hours before it is used; putting it near the fire,
+or into warm water, till thawed, should be avoided.</p>
+
+<p>Meats become tenderer and more digestible, as well as better flavoured
+by hanging. In summer two days is enough for lamb and veal, and
+from three to four for beef and mutton. In cold weather, the latter
+may be kept for double that time.</p>
+
+<p>Legs and shoulders should be hung <i>knuckle downwards</i>.</p>
+
+<p>An effectual way of excluding the fly is by using a wire meat-safe,
+or by covering the joints with a long loose gauze or some thin cloth, and
+hanging them from the ceiling of an airy room. Pepper and ginger
+should be sprinkled on the parts likely to be attacked by the fly, but
+should be washed off before the joint is put to the fire.</p>
+
+<p>A larder should always be placed on the north side of the house; the
+window may be closed with canvas, but wire is preferable. There
+should be a thorough draft of air through the room.</p>
+
+<p>Articles that are likely to spoil should not be kept in or laid
+upon wood.</p>
+
+<p><span class="pagenum" id="Page_235">[235]</span></p>
+
+<p>Warm, moist weather is the worse for keeping meat; the south wind
+is very unfavourable, and lightning very destructive; so that after their
+occurrence meat should be especially examined.</p>
+
+<p><span class="smcap">Boiling.</span>—This is the most simple of all processes of cooking.
+Regularity and attention to time are the main secrets.</p>
+
+<p>Much less heat is requisite to keep liquids boiling in copper and iron
+saucepans than in those made of tin.</p>
+
+<p>There is frequently a great waste of fuel in cooking, which arises
+from boiling liquids fast, when they only require to boil slowly.
+Count Rumford (the inventor of the Rumford stove) states, that more
+than half the fuel used in kitchens is wasted in the above manner.</p>
+
+<p>It is a sad waste to put fuel under a boiling pot. There is a degree
+of heat in water called the boiling point; and all the coals or wood in
+the world cannot make water hotter in an open vessel; <i>it can but boil</i>.
+By this waste, the cook not only loses time but spoils the cookery.</p>
+
+<p>The average time for boiling fresh meat is from eighteen to twenty
+minutes for every pound: thus, a joint weighing six pounds will require
+from one hour and three-quarters to two hours boiling. Salted meat
+requires rather more boiling, and water; fresh killed meat longer
+time: and all meats longer in cold than warm weather. It is, however,
+better to be guided, for time, by the thickness of the joint than by its
+weight.</p>
+
+<p>Dried or salted fish and meats require soaking in cold water before
+boiling.</p>
+
+<p>Meat and poultry will lose their flavour and firmness, if left in the
+water after they are done; as will also fish, which will break to pieces.</p>
+
+<p>The water in which fish, meat, or poultry has been boiled, should be
+saved; this pot-liquor, as it is called, may be made into soup.</p>
+
+<p>Slow boiling is very important for all meats, to ensure their tenderness;
+fast boiling always makes them hard and tough, less plump, and of
+darker colour, than when they are boiled gradually.</p>
+
+<p>Skimming the pot will alone ensure the good colour and sweetness of
+the meat; a little cold water and salt will aid in throwing up the scum:
+milk put into the pot does good in few cases only; and wrapping in a
+cloth is unnecessary, if the scum be carefully removed.</p>
+
+<p>The lid of the saucepan should only be removed for skimming; and,
+before taking off the lid, be careful to blow from it any dust or blacks
+from the fire or chimney.</p>
+
+<p>The joint should always be covered with water; above this quantity,
+the less water the more savoury will be the meat.</p>
+
+<p>In some few instances, however, it may be necessary to boil the
+articles in a much larger quantity of water; a quart of water is mostly
+a good proportion to a pound of meat.</p>
+
+<p>If meat be put into cold water, it should be heated gradually, so as
+not to cause it to boil in less than forty minutes; if it boil much
+sooner, the meat will shrink and be hardened, and not so freely throw
+up the scum.</p>
+
+<p>Four skewers, or a plate, inside downwards, should be laid on the
+<span class="pagenum" id="Page_236">[236]</span>bottom of the saucepan, especially for large joints and puddings; so
+that they may be equally done, and escape burning or adhering to the
+saucepan.</p>
+
+<p>When a pot boils, remove it nearly off the fire, but let the lid remain
+on; a very little heat will then keep up the boiling.</p>
+
+<p>The time of boiling should be reckoned from the time bubbles begin to
+rise on the surface of the liquid; as the boiling continues, the water will
+evaporate, and in some cases it may be requisite to fill up the saucepan
+with boiling water.</p>
+
+<p><span class="smcap">Vegetables</span> and meat are sometimes <i>steamed</i>: that is, they are put
+into vessels resembling cullenders, and being placed over boiling
+water, the steam from it rises through the holes of the vessel, and
+then through the vegetables and meat, which are thus as effectually
+boiled as if they were put into the boiling water.</p>
+
+<p><span class="smcap">Roasting.</span>—The success of every branch of cookery depends upon
+the good management of the kitchen fire: roasting, especially, requires
+a brisk, clear, and steady fire; if made up close to the bars of
+the grate.</p>
+
+<p>The spit being wiped clean, the joint to be roasted should be carefully
+spitted even, and tied tight; and if it will not turn round well,
+balance skewers, with leaden heads, should be used; for, if the meat
+be not evenly spitted, it will probably be burned on one side, and not
+done on the other. Avoid running the spit through the prime parts
+of joints. Cradle spits answer best.</p>
+
+<p>A leg of mutton should never be spitted, as the spit lets out the
+gravy, and leaves an unsightly perforation just as you are cutting into
+the pope’s eye.</p>
+
+<p>Make up the roasting-fire three or four inches longer than the joint,
+else the ends of the meat will not be done.</p>
+
+<p>In stirring the fire, be careful to remove the dripping-pan, else dust
+and ashes may fall in. On no account let the fire get dull and low, as
+a strong heat is requisite to brown the meat.</p>
+
+<p>A thin joint requires a brisk fire; a large joint, a strong, sound, and
+even fire. When steam rises from the meat, it is done.</p>
+
+<p>Large joints should be put at a moderate distance from the fire, and
+gradually brought nearer; else the meat will be over-done half-way
+through the joint, and be nearly raw at the bone.</p>
+
+<p>Such meat as is not very fat should have paper placed over it, to
+prevent it from being scorched.</p>
+
+<p>Do not sprinkle the meat with salt when first put down, as the salt
+draws out the gravy.</p>
+
+<p>Old meats require more cooking than young. The longer the meat
+has been killed, the less time it requires to roast it. Very fat meat
+requires more time than usual.</p>
+
+<p>The general rule is to allow fifteen minutes to a pound for roasting
+with a good fire, and ten or twenty minutes over, as the family like it
+well done or not.</p>
+
+<p>Baste the meat first with fresh dripping, and then with its own fat
+<span class="pagenum" id="Page_237">[237]</span>or dripping: and within the last hour of roasting, take off the paper,
+and sprinkle the meat with salt and flour, to brown and froth it; but
+some cooks dredge the meat with flour earlier, so that it may imbibe
+the gravy, a practice which should be specially avoided.</p>
+
+<p>The spit should be wiped dry immediately after it is drawn from
+the meat, and washed and scoured every time it is used.</p>
+
+<p>Perfection in roasting is very difficult, and no certain rules can be
+given for it, as success depends on many circumstances which are
+continually changing: the age and size (especially the thickness) of
+the pieces, the quality of the coals, the weather, the currents of air
+in the kitchen, the more or less attention of the cook, and the time of
+serving, are all to be considered. Hence, epicures say of a well-roasted
+joint, “It is done to a turn.”</p>
+
+<p>Roast meats should be sent to table the moment they are ready, if
+they are to be eaten in perfection.</p>
+
+<p><span class="smcap">Broiling.</span>—Broiling requires a brisk and clear fire, proportioned
+to the article to be broiled; for example, mutton chops require a clear
+rather than a brisk fire, else the fat will be wasted before the lean is
+warmed through; but for a beef-steak, the fire can neither be too brisk
+nor clear, if the gridiron be placed at the proper distance. Fish requires
+a steady fire; as also does under-done meat.</p>
+
+<p>Much, however, depends on the substance of the article to be broiled;
+if it be thick, it must be placed at a greater distance, at first, to warm
+it through; if thin, the fire must be brisk, else the meat will not be
+of a good colour.</p>
+
+<p>The gridiron should be wiped clean after it has been used, so that
+the bars may be kept bright on top; they should be allowed to get
+hot before the article is laid on them, but not too hot, else they will
+burn the meat or fish; the latter, especially. To prevent this, the bars
+should be rubbed with fat.</p>
+
+<p>A charcoal fire is best for broiling.</p>
+
+<p>To prevent the fat dripping into the fire, set the gridiron aslant.</p>
+
+<p>For turning the broiling article, use tongs, as a fork will let out the
+gravy. When the article is done, it will feel firm if touched with the
+tongs; by no means cut the meat to ascertain if it be done, as that
+will let out the gravy.</p>
+
+<p><span class="smcap">Frying</span>—is “to scorch something solid in fat, or oil,” or butter.
+Lard, clarified suet, or dripping, are well adapted for fish, eggs, potatoes,
+and meat generally. Olive oil is much used for fish; and the same
+oil will serve for more than one frying. Butter is used, but it is not
+as well adapted for frying as either of the other articles.</p>
+
+<p>Be careful that the fat or oil is fresh, clean, and free from salt, else
+what you fry in it will be of a bad colour and flavour; salt will prevent
+it from browning.</p>
+
+<p>Fat or oil, to be used again, should be strained through a sieve before
+it is set aside.</p>
+
+<p>Fat becomes richer from having meat fried into it, and may be used
+repeatedly; but the fat that has been used for fish cannot be used
+again for meat.</p>
+
+<p><span class="pagenum" id="Page_238">[238]</span></p>
+
+<p>The fat must have left off bubbling and be quite still before you put
+in the articles.</p>
+
+<p>To prepare crumbs for frying, dry thoroughly in a warm oven, or
+before the fire, any waste pieces of bread; then pound them in a mortar
+and sift them, and put them away till wanted. This is much better
+than grating bread as it is needed, or using oatmeal, &amp;c.</p>
+
+<p>When you wish fried things to look as well as possible, do them
+<i>twice</i> over with egg and crumbs.</p>
+
+<p>If eggs be very dear, a little flour and water may be substituted for
+them in preparing fish to fry.</p>
+
+<p>In frying, use a slice to lift the articles in and out of the pan,
+and drain them.</p>
+
+<p>To make batter for frying: melt two ounces of butter in a little
+warm water, and pour it upon half a pound of flour; stir it and add
+water enough to form a batter, thick enough to adhere to whatever
+is put into it; but it should run freely: add some salt and the beaten
+whites of two eggs.</p>
+
+<p>A small shallow frying-pan, or <i>sauté</i> pan, as it is called, is very useful
+to fry articles to be stewed: this method differs from common frying,
+as it only requires butter enough to keep the article from sticking
+to the pan and burning.</p>
+
+<p>The fire for frying should be free from smoky coals, sharp, and
+even. Charcoal makes the best frying fire.</p>
+
+<p>The fat should be carefully drained from all fried articles; indeed,
+they should be so dry as scarcely to soil a cloth. Fish is best
+drained by wrapping it in soft white-brown paper, by which it will
+so dry as not to soil the napkin upon which it is served.</p>
+
+<p><span class="smcap">Stewing.</span>—All articles to be stewed should first be boiled gently,
+then skimmed and set aside in an even heat: on this account, charcoal
+makes the best fire for stewing.</p>
+
+<p>All stews, or meat dressed a second time should be only simmered,
+as the meat should only be made hot through.</p>
+
+<p>A stewpan is the most advantageous vessel in which stews, hashes,
+soups, or gravies, can be made; indeed, for all purposes of boiling,
+a stewpan is preferable to a deep saucepan, as, in the former, the
+articles are exposed to more even heat than when they are placed
+one upon another in the saucepan, and are likely to be broken in
+stirring.</p>
+
+<p>The best stewpans are made of copper or iron; they should be
+kept covered as much as possible, unless you wish to reduce the
+gravy.</p>
+
+<p>Be careful not to fry in a stewpan; or, if so, with great care, and
+sufficient butter to save the tinning from melting.</p>
+
+<p>Most of the directions for making soups and gravies apply also to
+this branch of cookery.</p>
+
+<p><span class="smcap">Baking.</span>—Baking is the least advantageous mode of cookery; for
+by it meat loses about one-third of its weight.</p>
+
+<p>Iron ovens are ill-adapted for baking meat or meat-pies; fruit-pies,
+pastry, and puddings, may, however, be baked in them.</p>
+
+<p><span class="pagenum" id="Page_239">[239]</span></p>
+
+<p><span class="smcap">Larding.</span>—Have ready larding-pins of different sizes, according to
+the article to be done; cut slices of bacon into bits of proper length,
+quite smooth, and put on a larding-needle to suit it, with which
+pierce the skin and a very little of the meat, leaving the bacon in,
+and the two ends of equal length outwards. Lard in rows the size
+you think fit.</p>
+
+<p>The same effect with regard to flavour, may be produced by raising
+the skin and laying a slice of fat bacon beneath it.</p>
+
+<p><span class="smcap">Doubing</span> consists in passing bacon <i>through</i> meat, while <i>larding</i> is
+on the surface only.</p>
+
+<p><span class="smcap">Braising.</span>—Put the meat you would braise into a stewpan, and
+cover it with thick slices of fat bacon: then lay round it six or
+eight onions, a faggot of sweet herbs, some celery, and if to be
+brown, some thick slices of carrots, and trimmings of any fresh meat-bones
+you have, with a pint and a half of water, or the same
+quantity of stock, according to what the meat is, and add seasoning.
+Cover the pan close, and set it over a slow stove; it will require
+two or three hours, as its size and quality may direct. Then strain
+the gravy; keep the meat quite hot; take the fat off by plunging
+the basin into cold water, which will cause the fat to coagulate;
+and boil it as quickly as you can till it thickens. If, however, you
+wish the gravy to adhere to the meat; it must be still further
+thickened; then with a brush kept for the purpose do over the meat,
+and if that has been larded, put it into the oven for a few minutes.
+This is called “glazing,” and is much in use for made-dishes.</p>
+
+<p><span class="smcap">Glazing</span> is done by brushing melted glaze or jelly over the article,
+and letting it cool; in some cases it is requisite to cover the articles
+with two or three coats of glaze, allowing each to cool as it is laid
+on. The glaze should be of a clear yellow brown, and as thick as
+good treacle.</p>
+
+<p>If you have not the glaze ready, sift a little sugar over the article
+to be glazed, and finish in the oven, with a salamander, or red-hot
+shovel.</p>
+
+<p><span class="smcap">Boning.</span>—In disengaging the flesh from the bones, work the knife
+always <i>close</i> to the bone, and take care not to pierce the outer skin.
+Minute directions are given in other parts of the work for boning
+fowls, &amp;c.</p>
+
+<p><span class="smcap">Blanching</span> makes the article plump and white, and consists in
+putting it into cold water over the fire, allowing it to boil up, and
+then plunging it into cold water, where the article should remain
+until cold.</p>
+
+<p><span class="smcap">Danger from Copper Saucepans.</span>—The precise danger from the
+use of copper saucepans, or stewpans, imperfectly tinned, is far from
+rightly understood. It appears that the acid contained in stews and
+other made-dishes, as lemon-juice, though it does not dissolve
+copper by being merely boiled in it a few minutes, nevertheless, if
+allowed to cool and stand in it for some time, will acquire poisonous
+matter, as verdigris, in the form of a green band, or crust,
+inside the vessel. It has likewise been proved that <i>weak</i> solutions
+<span class="pagenum" id="Page_240">[240]</span>of common salt, such as are daily made by adding a little salt to
+boiling vegetables, fish, or meat, act powerfully on copper vessels,
+although <i>strong</i> solutions or brine would not affect them.</p>
+
+<p>It is, however, in vain to hope that cooks will attend to the nice
+distinctions by which copper stewpans may be rendered safe; the
+general advice given by prudent physicians is, therefore, against their
+use at all.</p>
+
+<p>The kettles in which the soups are made should be well tinned,
+and kept particularly clean, by being washed in hot water and rubbed
+dry before they are put away. If they are not kept well tinned, the
+taste as well as the colour of the soup will be liable to be affected
+by the iron; and if the soup-kettle be made of copper, and the
+tinning not quite perfect, everything cooked in it will be more or
+less poisonous, as everything which is sweet, salt, or sour, extracts
+verdigris from copper.</p>
+
+<h3>HOW TO TOAST WELL.</h3>
+
+<p>In toasting bread, we wish to get out the water that remains, and
+which makes the bread cold, waxy, and heavy of digestion. Perhaps
+we shall be best understood if we first explain what makes bad toast
+of a piece of bread, or rather no toast at all, but merely a piece of
+bread with two burned surfaces, more wet and waxy in the heart than
+ever; and which not a particle of butter will enter, and if put by for
+an hour or two and allowed to cool, will get as tough as possible. If
+the slice of bread is brought into close contact with a strong fire, the
+surface becomes covered with, or rather converted into charcoal, before
+the heat produces any effect on the interior of the slice. This being done,
+the other side is turned, and has its surface converted into charcoal in
+the same manner. The consequence of this will be, that not a particle
+of butter will enter such a piece of toast, but only remain upon the
+surface, and if vexed with additional fire, turns to a rancid oil of the
+most unwholesome description. Charcoal, as every one knows, is a
+very bad conductor of heat, and as such is used between the cylinders
+and casings of steam engines; it is no consequence whether the said
+charcoal be formed of wood, of flour, or any other substance, for its
+qualities are in every case the same. Now, when the surfaces of the
+slice of bread are over-charred in this manner, there is an end to all
+toasting, as no heat can be communicated to the interior, and not one drop
+can be evaporated or drawn away. In this state the slice of
+bread may be wholly burned to charcoal; but until it is altogether
+so burned, the unburned part will become more and more wet and
+unwholesome. Hence, if you would have a slice of bread so toasted
+as to be pleasant to the palate, and wholesome and easily digested,
+never let one particle of the surface be charred. Chesnut brown is
+even far too deep for a good toast; and the colour of a fox is rather
+too deep. The nearer it can be kept to a straw colour, the more
+delicious to the taste, and the more wholesome it will be. The method
+<span class="pagenum" id="Page_241">[241]</span>of obtaining this is very obvious. It consists in keeping the bread
+at the proper distance from the fire, and exposing it to a proper heat,
+for a due length of time; or it may be done, placed on edge the same
+way as dry toast is brought to table, in a rack, in an iron or brick
+oven of a proper heat. For those who “make the toast,” especially
+if a large quantity be required, it is generally a tedious process, and
+for this reason it is commonly hurried. But if the toasting fork was
+discarded, and its place supplied by a small apparatus made of wire,
+long enough to hold three or four pieces at a time, and so contrived as
+to slide in or out to any required distance from the fire, the bread might
+be placed in it, and the process of toasting carried on, while the servant
+was at liberty to do her other work. Of course, the “Toast Holder”
+would require to be made differently, to suit particular shaped grates
+and fire-places.</p>
+
+<p>If not cut too thin, if placed at the proper distance from the fire, and
+continued long enough, care being taken that not a single black, or
+even dark brown spot, makes its appearance on the surface, the slice of
+bread may be toasted through and through; and it is this operation
+which makes properly toasted bread so much more wholesome than bread
+which is not toasted, and still more preferable to bread burned on the
+surface and sodden in the interior. By this means the whole of the
+water may be drawn out of it, and it may be changed from dough,
+which has always a tendency to undergo the acetous fermentation in the
+stomach, to the pure farina of wheat, which is in itself one of the most
+wholesome species of food we have, not only for the strong and healthy,
+but more particularly so for the delicate and diseased. As it is turned
+to pure farina, the tough and gluey nature is gone, every part can be
+penetrated, all parts are equally warm, and no part is so warm as
+to turn the butter into oil, which, even in the case of the best butter
+is invariably turning a wholesome substance into an injurious substance.
+There is another circumstance regarding the buttering of a rightly
+toasted slice. The dough, being a compound of water, repels the butter,
+which is an oil; but the dried farina allows the butter to penetrate the
+whole slice equally through. There is more advantage in this than
+some may suppose. Butter in masses (whatever may be its quality)
+is too heavy for the stomach; though butter divided with sufficient
+minuteness, and not suffered to pass into an oil, makes a most valuable
+addition to many kinds of food. The properly toasted bread absorbs
+the butter, but does not convert it to oil: and both butter and farina are
+in a state of very minute division, the one serving to expose the other
+to the free action of gastric fluid in the stomach; and that this fluid
+shall be able to penetrate the whole mass of the food, and act upon it
+in small portions, is the grand secret of healthful digestion; so that
+when a slice of toast is rightly prepared, there is, perhaps, not a
+lighter article in the whole vocabulary of cookery. Unfermented brown
+bread, treated in this way, forms an excellent substitute for biscuits,
+and is in some respects superior, as it may be eaten with impunity
+by those persons with whom biscuits may disagree.</p>
+
+<p><span class="pagenum" id="Page_242">[242]</span></p>
+
+<h3>SUGGESTIONS TO HOUSEKEEPERS.</h3>
+
+<p>The housewife should always, where it is possible, do her marketing
+<i>herself</i>, and pay ready-money for everything she purchases. This is
+the <i>only</i> way in which she can be sure of getting the best goods at the
+lowest price. We repeat, that this is the only way compatible with
+strict economy; because, if a servant be entrusted with the buying,
+she will, if she is not a good judge of the quality of articles, bring
+home those she can get for the <i>least money</i> (and these are seldom the
+<i>cheapest</i>), and even if she is a good judge, it is ten to one against
+her taking the trouble to make a careful selection. When the ready-money
+system is found inconvenient, and an account is run with a
+tradesman, the mistress of the house ought to have a pass-book, in
+which she should write down all the orders herself, leaving the tradesman
+to fill in only the prices. Where this is not done, and the mistress
+neglects to compare the pass-book with the goods ordered every time
+they are brought in, it sometimes happens, either by mistake, or the
+dishonesty of the tradesman or his shopman, or the servant, that goods
+are entered which were never ordered, and that those which were
+ordered are overcharged; and if these errors are not detected at the
+time, they are sure to be difficult of adjustment afterwards. Let the
+housewife, therefore, by all means avoid running accounts, and pay
+ready-money. By so doing she will escape a great deal of trouble and
+anxiety, besides saving the extra price which the tradesman charges
+upon all goods sold on credit, and to which he is justly entitled, both
+as interest for his money and to cover the losses to which the system
+sometimes subjects him.</p>
+
+<p>In purchasing perishable goods, care should be taken to get everything
+as <i>fresh</i> and <i>new</i> as possible. This is absolutely necessary in
+the case of vegetables, ripe fruits, eggs, butter, and fish generally, as
+these cannot be used in too fresh a condition; but, as butcher’s meat
+requires to be kept some time, it may, where the butcher’s word can
+be trusted as to the day on which it was killed, be purchased ready
+for cooking. Indeed this must often be done when a small supply of
+cut meat, such as steaks or chops, is required. As, however, it is the
+butcher’s interest to sell off his meat while it is fresh, in order to avoid
+the loss arising from its spoiling on his hands, he will seldom have
+any prime pieces which have been kept long enough for immediate use,
+so that it is much safer, as a general rule, to ask for it fresh, and keep
+it at home. Perhaps the best plan is to ascertain which day of the week
+is the butcher’s regular “killing day,” and to buy upon that day only, a
+quantity sufficient to last some time,—which quantity must be determined
+by the season of the year; for, since meat keeps much longer in
+winter than in summer, a larger stock may be laid in then. Many a good
+dinner has been spoiled, and many a fine piece of meat wasted, and
+this not from ignorance of the time it ought to be kept, but from
+inattention to the above rule.</p>
+
+<p><span class="pagenum" id="Page_243">[243]</span></p>
+
+<p>When it is ascertained where the best and cheapest articles are
+sold, it is as well to lay in as large a stock as can be afforded at one
+time, of those provisions which do not spoil by keeping. By so doing,
+the housewife will not only have a good supply of the best always at
+hand, but will also be allowed certain discounts from the price, which
+she would not otherwise obtain, besides saving much time and trouble
+in shopping. Not only will she have to go <i>oftener</i> to the shop for small
+supplies, but it may frequently happen that, when she applies for a
+<i>second</i> small quantity of an article that has been approved of, she may
+find the dealer’s stock of that particular commodity renewed, and the
+new supply not so good; and then she will either have to purchase an
+inferior article, or to wander from shop to shop in search of a better.
+Of course this rule must be disregarded when, at the time of purchase,
+there is reason to expect an immediate fall in the price. For instance,
+it would be absurd to buy a three months’ supply of tea at 4s., with
+the knowledge that within a month there might be such a reduction
+of duty upon it as would lower its price to 2s. Such cases, however,
+occur very rarely.</p>
+
+<h3>HOW TO COOK POTATOES.</h3>
+
+<p>The goodness of a potato materially depends upon the skill of the
+cook. We here introduce a few modes of preparing it for the table,
+not commonly in use:—</p>
+
+<p><span class="smcap">Potatoes Mashed with Onions.</span>—Prepare some boiled onions, by
+putting them through a sieve, and mix them with potatoes.</p>
+
+<p><span class="smcap">Potato Snow.</span>—Pick out the whitest potatoes, put them on in cold
+water; when they begin to crack, strain, and put them in a clean stewpan
+before the fire till they are quite dry and fall to pieces; rub them
+through a wire sieve or the dish they are to be sent up in, and do
+not disturb them afterwards.</p>
+
+<p><span class="smcap">Potato Scones.</span>—Mash boiled potatoes till they are quite smooth,
+adding a little salt; then knead out with flour, or barley-meal, to the
+thickness required; toast on the girdle, pricking them with a fork to
+prevent them blistering. When eaten with fresh or salt butter, they
+are equal to crumpets—even superior, and very nutritious.</p>
+
+<p><span class="smcap">Potatoes Fried Whole.</span>—When nearly boiled enough, put them
+into a stewpan with a bit of butter; or some clean beef dripping; shake
+them about often, to prevent burning, till they are brown and crisp;
+drain them from the fat. It will be an improvement if they are
+floured and dipped into the yolk of an egg, and then rolled in finely
+sifted bread crumbs.</p>
+
+<p><span class="smcap">Potatoes Escalloped.</span>—Mash potatoes in the usual way; then
+butter some nice clean scallop shells, patty-pans, or tea-cups or saucers;
+put in the potatoes; make them smooth at the top; cross a knife over
+them; strew a few fine bread crumbs on them; sprinkle them with a
+paste-brush with a few drops of melted butter, and set them in a Dutch
+oven. When nicely browned on the top, take them carefully out of
+<span class="pagenum" id="Page_244">[244]</span>the shells, and brown on the other side. Cold potatoes may be warmed
+up this way.</p>
+
+<p><span class="smcap">Potatoes Fried in Slices.</span>—Peel large potatoes, slice them about
+a quarter of an inch thick, or cut them into shavings, as you would peel
+a lemon; dry them well in a clean cloth, and fry them in lard or dripping.
+Take care that the fat and frying-pan are quite clean; put it
+on a quick fire, and as soon as the lard boils, and is still, put in the
+slices of potato, and keep moving them until they are crisp; take them
+up, and lay them to drain on a sieve. Send to table with a little salt
+sprinkled over them.</p>
+
+<p><span class="smcap">Potato Pie.</span>—Peel and slice the potatoes very thin into a pie-dish;
+between each layer of potatoes put some chopped onions; between
+each layer, sprinkle a little pepper and salt; put in a little water, and
+cut about two ounces of fresh butter into bits, and lay them on the
+top; cover it close with paste. The yolks of four eggs may be added;
+and when baked, a table-spoonful of good mushroom ketchup poured
+in through a funnel.—Another method is to put between the layers
+small bits of mutton, beef, or pork. In Cornwall, turnips are added.
+This constitutes (on the Cornish method) a cheap and satisfactory dish
+for families.</p>
+
+<h3>DIRECTIONS FOR MAKING PASTRY.</h3>
+
+<p>IN making pastry or cakes, it is best to begin by weighing out the
+ingredients, sifting the flour, pounding and sifting the sugar and spice,
+washing the butter, and preparing the fruit. Sugar can be powdered
+by pounding it in a large mortar, or by rolling it on a paste-board
+with a rolling-pin. It should be made very fine and always sifted.
+All sorts of spice should be pounded in a mortar, except nutmeg, which
+it is better to grate. If spice is wanted in large quantities, it may
+be ground in a mill. The butter should always be fresh and very good.
+Wash it in cold water before you use it, and then make it up with
+your hands into hard lumps, squeezing the water well out. If the butter
+and sugar are to be stirred together, always do that before the eggs
+are beaten, as (unless they are kept too warm) the butter and sugar
+will not be injured by standing awhile. For stirring them, nothing
+is so convenient as a round hard stick, about a foot and a half long,
+and somewhat flattened at one end. The eggs should not be beaten
+till after the other ingredients are ready, as they will fall very soon.
+If the whites and yolks are to be beaten separately, do the whites
+first, as they will stand longer. Eggs should be beaten in a broad
+shallow pan, spreading wide at the top. Butter and sugar should be
+stirred in a deep pan with straight sides. Break every egg by itself,
+in a saucer, before you put it into the pan, that in case there should be
+any bad ones, they may not spoil the others. Eggs are beaten most
+expeditiously with whisks. A small quantity of white of egg may
+be beaten with a knife, or a three-pronged fork.—I have found the
+above directions of great use in my housekeeping, and I can confidently
+recommend them.—J. M.</p>
+
+<p><span class="pagenum" id="Page_245">[245]</span></p>
+
+<h3>TO MAKE BARLEY WATER PROPERLY.</h3>
+
+<p>Either Scotch or pearl-barley may be used. The former is much
+less expensive, and answers equally well. Soak an ounce in several
+waters; put it, with some lemon-peel, into a quart of boiling water
+and infuse it for an hour. Then strain. This will be of a sufficient
+thickness; but, if it be desired thicker, it is but varying the quantity
+of barley. This is a cooling drink, and admits of additions either for
+flavour or medicinal use. The juice and rind of lemons, with loaf sugar,
+are most agreeable.</p>
+
+<p>Figs, raisins, liquorice root, honey, and gum arabic, are often used
+either for coughs, cold on the chest, confined bowels, strangury, &amp;c.
+Powdered nitre is often used in feverish complaints, and given in
+barley water; a drachm to a quart is a good proportion.</p>
+
+<p>The method of mixing either nitre or powdered gum arabic, is to rub
+the powder smooth with sugar or honey; then mix it with a spoonful
+or two of the barley water, and stir it in the whole while in a boiling
+state. As a nourishing drink, boil the barley in water till it thickens.
+When reduced, and quite thick, strain, and mix with an equal quantity
+of new milk; sweeten it to your taste. A bit of cinnamon, or two
+laurel leaves, may be boiled in it for flavour.</p>
+
+<p>Thick barley water, with milk and <i>a little</i> salt and sugar, is a suitable
+food for infants, when they begin to take what is at all thickened.
+Barley may be used in broth or stew, or to make a pudding.</p>
+
+<p>The valuable sanatory qualities of barley have long been known
+and appreciated. Providence designed it as an especial boon to
+mankind; for, of all the cultivated grains, it is perhaps that which
+comes to perfection in the greatest variety of climates, and is found
+over the greatest extent of the habitable world.</p>
+
+<h3>SCOTCH PORRIDGE.</h3>
+
+<p>For four persons. Boil three pints of water in a clean saucepan, add
+a tea-spoonful of salt, mix, <i>very gradually</i>, one pound of fine oatmeal,
+stirring round constantly while you put in the meal with a round
+stick about twelve inches long, called a “spirtle.” Continue the stirring
+for fifteen minutes, then pour into soup-plates. Allow them to cool
+for about ten minutes, then serve with half a pint of sweet milk to
+each person.</p>
+
+<p>Scotch porridge is one of the most nutritive diets that can be given,
+especially to young persons. They are sometimes made with milk
+instead of water, but the mixture is rather rich for delicate stomachs.</p>
+
+<p><span class="pagenum" id="Page_246">[246]</span></p>
+
+<h3>ECONOMY IN THE USE OF BUTCHER’S MEAT.</h3>
+
+<p><span class="smcap">Of beef</span>, the round is, in large families, one of the most profitable
+parts: it is usually boiled, and like most of the boiling parts of beef,
+is generally sold in London at a penny per pound less than the roasting
+joints.</p>
+
+<p>The brisket is also a penny a pound less in price than the roasting
+parts: it is not so economical a part as the round, having more bone
+to be weighed with it, and more fat. Where there are children, very
+fat joints are not desirable, being often disagreeable to them, and
+sometimes prejudicial, especially if they have a dislike to it. This
+joint also requires more cooking than many others; that is to say,
+it requires a double allowance of time to be given for boiling it: it
+will, when served, be hard and scarcely digestible if no more time be
+allowed to boil it than that which is sufficient for other joints and
+meats. When stewed it is excellent; and when cooked fresh (<i>i. e.</i>
+unsalted), an excellent stock for soup may be extracted from it, and
+yet the meat will serve as well for dinner.</p>
+
+<p>The edgebone, or aitch-bone, is not considered to be a very economical
+joint, the bone being large in proportion to the meat; but the greater
+part of it, at least, is as good as that of any prime part. It sells at
+a penny a pound less than roasting joints.</p>
+
+<p>The rump is the part of which the London butcher makes great
+profit, by selling it in the form of steaks. In the country, as there is
+not an equal demand for steaks, the whole of it may be purchased as
+a joint, and at the price of other prime parts. It may be turned to
+good account in producing many excellent dishes. If salted, it is
+simply boiled; if used unsalted, it is usually stewed.</p>
+
+<p>The veiny piece is sold at a low price per pound; but if hung for
+a day or two, it is very good and very profitable. Where there are
+a number of servants and children to have an early dinner, this part
+of beef will be found desirable.</p>
+
+<p>From the leg and shin excellent stock for soup may be drawn; and
+if not reduced too much, the meat taken from the bones may be served
+as a stew with vegetables; or it may be seasoned, pounded with butter,
+and potted; or chopped very fine, and seasoned with herbs, and bound
+together by egg and bread crumbs; it may be fried in balls, or in the
+form of large eggs, and served with a gravy made with a few spoonfuls
+of the soup.</p>
+
+<p>Of half an ox cheek excellent soup may be made; the meat, when
+taken from the bones, may be served as a stew.</p>
+
+<p>Roasting parts of beef are the sirloin and the ribs, and these bear
+in all places the highest price. The most profitable of these two joints
+at a family table is the ribs. The bones, if removed from the beef
+before it is roasted, will assist in forming the basis of a soup. When
+boned, the meat of the ribs is often rolled up, tied with strings, and
+roasted: and this is the best way of using it, as it enables the carver
+<span class="pagenum" id="Page_247">[247]</span>to distribute equally the upper part of the meat with the more skinny
+and fatter parts at the lower ends of the bones.</p>
+
+<p><span class="smcap">Of Mutton</span>, the leg and haunch are the most profitable joints,
+although in price higher than the shoulder or neck. But these last
+joints are sold at a less price per pound than others.</p>
+
+<p>The loin and saddle (the two loins not separated) are expensive
+joints, not in price only, but in the great proportion of fat and bone
+belonging to them. They are considered to be prime parts.</p>
+
+<p><span class="smcap">Of Lamb</span>, the hind quarter is more advantageous in use than the
+fore, but can scarcely be regarded as an economical part. In hot
+weather, and in a small family, the joints which the quarters form,
+when divided, are of so convenient a size as to render them much in
+request.</p>
+
+<p><span class="smcap">Of Veal</span>, the leg, from which the fillet is taken, the shoulder, the
+neck, and the loin, are all in turn serviceable in a family. When the
+leg is purchased altogether, without dividing the knuckle from it, the
+butcher usually considerably remits the price. In summer, he is often
+willing to sell the leg altogether at twopence per pound less than he
+would sell the fillet alone.</p>
+
+<h3>HINTS ABOUT SALADS.</h3>
+
+<p>This is a point of proficiency which, with care, it is easy to attain.
+The main point is, to incorporate the several articles required for the
+sauce, and to serve up at table as fresh as possible. The herbs should
+be “morning gathered,” and they will be much refreshed by lying an
+hour or two in spring water. Careful picking, and washing, and drying
+in a cloth, in the kitchen, are also very important, and the due proportion
+of each herb requires attention. The sauce may be thus prepared:—Boil
+two eggs for ten or twelve minutes, and then put them in
+cold water for a few minutes, so that the yolks may become cold and
+hard. Rub them through a coarse sieve with a wooden spoon, and mix
+them with a table-spoonful of water or cream, and then add two
+table-spoonfuls of fine flask oil, or melted butter; mix, and add by
+degrees, a tea-spoonful of salt, and the same quantity of mustard; mix
+till smooth, when incorporate with the other ingredients about three
+table-spoonfuls of vinegar; then pour this sauce down the side of the
+salad-bowl, but do not stir up the salad till wanted to be eaten. Garnish
+the top of the salad with the white of the eggs cut in slices; or these
+may be arranged in such manner as to be ornamental on the table.
+Some may fancy they are able to prepare a salad without previous
+instruction, but like everything else, a little knowledge in this case may
+not be thrown away.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_248">[248]</span></p>
+
+<h2 class="nobreak" id="FOOD_AND_COOKERY_FOR_THE_MONTHS">FOOD AND
+COOKERY FOR THE MONTHS.</h2>
+
+</div>
+
+<h3>FOOD FOR JANUARY.</h3>
+
+<p>Those Fish, Poultry, etc., distinguished by Italics, are to be had in greater perfection.</p>
+
+<p><span class="smcap">Meat.</span>—Beef, house-lamb, mutton, pork, veal, and doe-venison.</p>
+
+<p><span class="smcap">Fish.</span>—Barbel, brill, carp, cod, crabs, cray-feet, dabs, <i>dace</i>, eels,
+flounders, <i>haddocks</i>, herrings, lampreys, ling, lobsters, mussels, oysters,
+perch, pike, plaice, prawns, salmon-trout, shrimps, skate, smelt, soles,
+sprats, sturgeon, <i>tench</i>, thornback, turbot, <i>whiting</i>.</p>
+
+<p><span class="smcap">Poultry and Game.</span>—Capons, chickens, ducks, wild ducks, fowls,
+geese, grouse, <i>hares</i>, larks, moor-game, partridges, pheasants, pigeons
+(tame), pullets, <i>rabbits</i>, snipes, turkeys (hen), widgeons, woodcocks.</p>
+
+<p><span class="smcap">Vegetables.</span>—Beet, brocoli (white and purple), Brussels sprouts,
+cabbage, cardoons, carrots, celery, chervil, colewort, cresses, endive,
+garlic, herbs (dry), kale (Scotch), leeks, lettuces, mint, mustard,
+onions, parsley, parsnips, potatoes, rape, rosemary, sage, salsify, savoy,
+scorzonera, shalots, skirrets, sorrel, spinach (winter), tarragon, thyme,
+turnips.</p>
+
+<p><span class="smcap">Forced Vegetables.</span>—Asparagus, cucumbers, Jerusalem artichokes,
+and mushrooms.</p>
+
+<p><span class="smcap">Fruit.</span>—Almonds, Apples—French pippin, golden pippin, golden
+russet, Kentish pippin, nonpareil, winter pearmain. Pears—Bergamot,
+d’Hollande, Bon Chrétien, Charmontelle, Colmar, winter beurré. Grapes—English
+and Foreign. Chestnuts, medlars, nuts, oranges, walnuts.</p>
+
+<h3>COOKERY FOR JANUARY.</h3>
+
+<h4>SOUPS.</h4>
+
+<p><span class="smcap">Pea Soup.</span>—The cheapest and most wholesome way, is to make it
+by “A. Braden’s Prepared Peas,” a sixpenny packet of which will
+make six or eight quarts of good soup; or, take a third of the packet,
+mix with enough soup to form a thick batter, add two or three quarts
+of the common soup given below, and boil fifteen minutes.</p>
+
+<p><span class="smcap">Common Soup.</span>—Take the bones of beef, (ribs, sirloin, &amp;c.) break
+small, put into a digester or a large pan, cover with water, boil,
+<span class="pagenum" id="Page_249">[249]</span>and keep covered; then add a crust of bread toasted, a pound of pearl-barley,
+two onions in slices, a faggot of sweet herbs, a bay-leaf, two
+carrots cut small, and other vegetables; fill up to a gallon with the
+liquor that corned beef, bacon, pork, or any other meat has been boiled
+in, and season with pepper and salt to taste.</p>
+
+<p><span class="smcap">Hare Soup.</span>—Take a hare and cut in pieces, put into an earthen
+jar, with two onions cut small, three blades of mace, a pinch of salt,
+two anchovies, or three-quarters of a red herring, three quarts of
+water, and wine to flavour, perhaps a pint of red wine. Bake in a
+quick oven for three hours, then strain the liquor into a stewpan.
+Have ready boiled four ounces of fine pearl-barley, add this, scald
+the liver, and rub it through a sieve with a wooden spoon, put this
+into the soup, set over the fire, and keep it stirring till near boiling—but
+it must not boil—then remove. Put some toasted bread into
+the tureen, pour the soup on, and serve hot.</p>
+
+<h4>FISH.</h4>
+
+<p><span class="smcap">Fish.</span>—In cleaning cod-fish, haddock, whiting, whiting-polluck, hake,
+ling, &amp;c., they should be cut open for some distance below the vent; the
+sound of one side being carefully cut up with a sharp knife, as close
+to the back-bone as possible, and the blood must be scraped out
+with a knife, or scrubbed with a brush. The back-bone of a hake
+is extracted entire by separating it with the fore-finger and thumb
+of the right hand, from behind the poll, and tearing it out. Fish that
+are dressed with the scales on, should be dipped in water, and rubbed
+with a coarse towel from the head downwards.</p>
+
+<p><span class="smcap">Salt Fish</span> should be properly soaked in water previous to being
+dressed, for at least twelve hours, then taken out, scrubbed with a
+coarse cloth, and laid on a stone or table to drain for six or eight
+hours, when it should be again put into water, just lukewarm, to
+remain there ten or twelve hours.</p>
+
+<p><span class="smcap">Hake Cutlets.</span>—Cut a moderate sized hake into cutlets length-wise,
+about the size of ordinary veal cutlets, dry well with a cloth,
+egg well, dip in bread crumbs, and fry light brown; then serve hot
+on a napkin, with fried parsley garnish.</p>
+
+<p><span class="smcap">Barbel, to Fry.</span>—Split the barbel, if large; pepper and salt it
+well, fry a light brown, and serve with melted butter.</p>
+
+<p><span class="smcap">Dace, to Fry.</span>—Open the belly, cut the fins close off, scale them
+well, dry in flour, and fry a light brown; serve with melted butter.</p>
+
+<p><span class="smcap">Dace, to Marinade.</span>—Clean well, cut off the heads, and rub plenty
+of pepper, salt, and allspice, into the inside; place them in layers
+in a baking-dish, with bay between the layers; and add three parts
+vinegar and one of water, sufficient to fill the dish; add a little
+whole pepper, and a blade or two of mace. Bake slowly for about
+five hours. When cold, shift the fish and marinade into another dish,
+taking care not to bruise or break them.</p>
+
+<p><span class="smcap">Haddock, to Boil.</span>—Boil entire, if not very large; and throw a
+little salt, vinegar, and horse-radish into the water, which improve
+<span class="pagenum" id="Page_250">[250]</span>the look of the fish, and prevent the skin breaking. Serve hot, with
+oyster sauce.</p>
+
+<p><span class="smcap">Perch and Tench as Water Souchy.</span>—Take a dozen fish, place
+in a stewpan, with about two quarts of water, some parsley roots and
+leaves chopped, but not fine. Boil until nearly the whole of the
+flesh of the fish will run through a coarse sieve with the gravy;
+place another dozen in the stewpan, with finely chopped parsley, and
+add the gravy to them, season with pepper and salt, and stew until
+done; then turn gravy and all into a soup tureen. Some add onions,
+but in our opinion it spoils the flavour of the souchy.</p>
+
+<h4>POULTRY, GAME, ETC.</h4>
+
+<p><span class="smcap">Curry.</span>—Cut up a rabbit or chicken as for a fricassee; fry them
+a light brown, and stew in gravy. Add a table-spoonful of curry
+powder, and, if necessary, cayenne pepper and salt. When stewed
+sufficiently, thicken with butter rolled in flour, and add lemon-juice,
+shalots or garlic; then serve with rice, and garnish with lemon.</p>
+
+<p><span class="smcap">To Broil a Pigeon.</span>—Split it down the back, spread it open,
+season with pepper and salt, and broil over a quick clear fire. Serve
+with mushroom and salt.</p>
+
+<p><span class="smcap">Rabbits, to Stew.</span>—Divide the rabbit into quarters, lard them
+with large slips of bacon, and fry them; then put into a stewpan,
+with a quart of good broth, a glass of white wine, a bunch of sweet
+herbs, a little pepper and salt, and a piece of butter rolled in flour.
+When done, dish up, and pour the gravy sauce on them, garnishing
+with sliced lemon.</p>
+
+<p><span class="smcap">Larks, to Roast.</span>—Spit them on a little bird-spit, and roast; when
+done enough, sprinkle with fried bread crumbs, and serve on toast,
+with thick brown gravy.</p>
+
+<p><span class="smcap">Turkey Patties.</span>—Mince part of the breast fine, season with salt,
+nutmeg, grated lemon, white pepper, and a little butter warmed.
+Fill the patties, and bake as usual.</p>
+
+<h4>MEAT.</h4>
+
+<p><span class="smcap">Beef.</span>—We have already given receipts for cooking cold beef,
+among which will be found those for minced beef, cold roast beef
+and mashed potatoes, bubble and squeak, lobscous, and beef rissoles.
+We shall therefore enter on new ground.</p>
+
+<p><span class="smcap">To Dress the Inside of a Cold Sirloin of Beef.</span>—Cut out all
+the inside (free from fat) of the sirloin, in pieces about two inches
+long; flour it well, and fry it a light brown; drain, and toss it up in a
+rich gravy, well seasoned with pepper, salt, and shalots. Before
+sending it up, add two tea-spoonfuls of caper vinegar, and garnish
+with fried potatoes, horse-radish, or boiled spinach.</p>
+
+<p><span class="smcap">Fricassee of Cold Roast Beef.</span>—Cut some thin slices of under-done
+<span class="pagenum" id="Page_251">[251]</span>beef, an onion in quarters, chop some parsley very small; put
+these into a stewpan, with some strong broth, a small piece of butter,
+and a little salt and pepper. Simmer gently a quarter of an hour,
+then add a table-spoonful of white wine and vinegar, and the yolks
+of two eggs; stir quickly over a brisk fire for a few minutes, and
+then serve in a deep hot dish.</p>
+
+<p><span class="smcap">Mutton Ham.</span>—Take a leg of mutton of about seven pounds,
+shape like a ham, and hang two days. Take six ounces of coarse
+sugar, an ounce of saltpetre, four ounces of bay, and three ounces
+of common salt. Mix, and rub them well into the ham, lay it in a
+tub, with the skin downwards, and rub every day for a fortnight; then
+have it smoked, or hung in wood smoke for a week. It is excellent
+cut in rashers and broiled.</p>
+
+<p><span class="smcap">To Cook a Loin of Pork Portuguese Way.</span>—Cut the skin of
+the loin across with a sharp knife, at distances of half an inch; roast
+as usual. Cut two onions small, and put them into the dripping-pan,
+with a pint of vinegar; baste well with this, and serve hot.</p>
+
+<p><span class="smcap">Spare-rib of Pork</span> should be basted with very little butter, well
+floured, and then sprinkled with dried sage, powdered. Serve hot,
+and have apple-sauce.</p>
+
+<p><span class="smcap">Veal Sausages.</span>—Chop half a pound of lean veal and fat bacon
+very fine; add sage, salt, pepper, and allspice to taste; beat well in
+a mortar, roll into balls, flatten and fry them.</p>
+
+<p><span class="smcap">Liver Pudding.</span>—Boil a lamb’s liver well, grate it down; add an
+equal quantity of grated bread; cut some onions small with plenty
+of suet, add salt, pepper, and nutmeg to taste, and fill them in the
+white end of the pudding.</p>
+
+<p><span class="smcap">Lamb’s Brain Cakes.</span>—Take the brains, and remove any veins, &amp;c.,
+that may be among them, chop well with a knife, and add salt, nutmeg,
+or pepper, a little raw egg, and flour enough to make them stick
+together; mix well, make into cakes about the size of the top of a
+wine-glass, and fry them brown on both sides with lard.</p>
+
+<p><span class="smcap">Venison, to Broil.</span>—Cut thin slices; mix stale crumbs of bread,
+with salt, pepper, and spices; egg the slices, dip into the seasoned
+bread, broil over a clear fire, serve with a gravy sauce.</p>
+
+<h4>VEGETABLES.</h4>
+
+<p><span class="smcap">Potatoes.</span>—Several ways of cooking potatoes are given at p. <a href="#Page_243">243</a>,
+viz.: potato mashed with onions; potato snow; potato scones; potatoes
+fried whole, escalloped, fried in slices; and potato pie.</p>
+
+<h4>PASTRY.</h4>
+
+<p><span class="smcap">Elegant Bread Pudding.</span>—Take light white bread, and cut in
+thin slices. Put into a pudding shape a layer of any sort of preserve,
+then a slice of bread, and repeat until the mould is almost full. Pour
+over all a pint of warm milk, in which four well-beaten eggs have been
+<span class="pagenum" id="Page_252">[252]</span>mixed; cover the mould with a piece of linen, place in a saucepan
+with a little boiling water, let it boil twenty minutes, and serve with
+pudding sauce.</p>
+
+<p><span class="smcap">Mince Pies.</span>—Take a piece of puff-paste, roll to the thickness of
+a penny-piece; butter the pans lightly; line the pans with the puff-paste,
+place in the mincemeat made as under:—trim and wet the
+edges of the paste with milk, cover with the paste, trim, press the
+edges closely and crimp, prick a hole in the centre of the top, egg,
+and dust some fine white sugar over. Bake for twenty minutes in a
+moderate oven.</p>
+
+<p><span class="smcap">Mince Meat.</span>—Take seven pounds of currants well picked and
+cleaned; of finely chopped beef suet, the lean of a sirloin of beef
+minced raw, and finely chopped apples (Kentish or Golden Pippins),
+each three and a half pounds; citron, lemon-peel, and orange-peel
+cut small, each half a pound; fine moist sugar, two pounds; mixed
+spice, an ounce; the rind of four lemons and four Seville oranges;
+mix well, and put in a deep pan. Mix a bottle of brandy and white
+wine, the juice of the lemons and oranges that have been grated
+together in a basin; pour half over, and press down tight with the
+hand, then add the other half, and cover closely. Some families make
+one year, to use the next.</p>
+
+<p><span class="smcap">Malcolm Puddings.</span>—Take any number of eggs, which are to be
+used first as weights, and then mixed with the ingredients. Place
+the eggs in one scale and weigh their equal balance successively in
+flour, brown sugar, and butter. Make into a mass by means of the
+eggs, work well, and bake in small moulds, with or without currants.
+Serve hot with wine sauce, or cold without.</p>
+
+<p><span class="smcap">Oatmeal Gingerbread.</span>—Mix one pound of Scotch meal into a
+stiff paste with sour buttermilk, let it stay all night, and then add
+one pound prepared Lentil Powder (Butler and McCulloch’s), into
+which has been rubbed half an ounce of bi-carbonate of soda, and
+one pound of brown flour. Add treacle enough to bring it to the
+requisite consistence, roll any thickness, and bake in a moderate
+oven. A little sugar may be added.</p>
+
+<p><span class="smcap">Unfermented Oat-Cakes.</span>—Soak one pound of meal all night in
+a pint of sour buttermilk. The next day, rub a quarter of an ounce
+of carbonate of soda and a little salt into one pound of flour, and
+mix with the oatmeal. Roll out any thickness required, and bake in
+a moderate oven.</p>
+
+<p><span class="smcap">Oatmeal Pudding.</span>—Soak four ounces of brown bread and two
+ounces of meal, in one pint of boiling milk; when cold stir in two
+eggs well beaten, and a little nutmeg and sugar; pour into a buttered
+basin, and steam or boil one hour.</p>
+
+<p><span class="smcap">Flummery, or Sowins.</span>—To three spoonfuls of meal, add one pint
+of water, let it stand in a warm place until it is sourish. Boil it the
+same as for porridge, and eat with salt only. This gruel is excellent
+for hot seasons and climates; taken for breakfast, it assists digestion,
+and prevents constipation, cools the body, and creates an active and
+cheerful disposition.</p>
+
+<p><span class="pagenum" id="Page_253">[253]</span></p>
+
+<h3>FOOD FOR FEBRUARY.</h3>
+
+<p><span class="smcap">Meat.</span>—Beef, house-lamb, mutton, pork, veal.</p>
+
+<p><span class="smcap">Fish.</span>—Barbel, brill, carp, cockles, cod, crabs, cray-fish, dabbs, dace,
+eels, flounders, haddocks, herrings, lampreys, ling, lobsters, mussels,
+oysters, perch, pike, plaice, prawns, salmon, shrimps, skate, smelts, soles,
+sturgeon, tench, thornback, turbot, whiting.</p>
+
+<p><span class="smcap">Poultry and Game.</span>—Capons, chickens, ducklings, fowl (wild),
+green geese, hares, partridges, pheasants, pigeons, tame and wild,
+pullets with egg, rabbits (tame), snipes, turkeys, turkey-poults, woodcocks.</p>
+
+<p><span class="smcap">Vegetables.</span>—Beet, brocoli (white and purple), burnet, cabbage,
+cardoons, carrots, celery, chervil, colewort, cresses, endive, garlic, dry
+herbs, leeks, lettuces, mint, mustard, mushrooms, onions, parsnips,
+parsley, potatoes, radish, rape, rosemary, sage, salsify, savory, scorzonera,
+shalots, skirrets, sorrel, spinach, sprouts, tarragon, thyme, turnips,
+winter savory.</p>
+
+<p><span class="smcap">Forced Vegetables.</span>—Asparagus, cucumbers, and Jerusalem
+artichokes.</p>
+
+<p><span class="smcap">Fruit.</span>—<i>Apples</i>—French pippin, golden pippin, golden russet,
+Holland pippin, Kentish pippin, nonpareil, Wheeler’s russet, winter
+pearmain; chestnuts, oranges. <i>Pears.</i>—Bergamot, d’Pasque, winter
+Bon Chrétien, winter russelet.</p>
+
+<h3>COOKERY FOR FEBRUARY.</h3>
+
+<h4>SOUP.</h4>
+
+<p><span class="smcap">Observations on Soups.</span>—Soups, in general, are better if made the
+day before they are wanted; because they have the advantage of being
+longer boiled. They should always be made from the freshest meat—if
+practicable—and should not be put away for any length of time if there
+are many vegetables in them, as they will speedily ferment, or turn sour.
+When fat remains on soup, mix a tea-cupful of flour and water, quite
+intimately, and boil in it: if deficient in richness, boil a pound of butter
+mixed with flour in it; if too weak, remove the cover whilst boiling.
+In general, a pound of meat is required for every quart of water. Clear
+soups must be perfectly transparent; thickened soups about the
+consistence of cream.</p>
+
+<p><span class="smcap">Beef Stock.</span>—Take five pounds of coarse lean beef, cut into small
+pieces, put into a pot or a digester, with sufficient water to cover it.
+As it simmers, be careful to skim well; add a faggot of herbs, and
+season with salt and ground pepper. When the meat is tender, the pot
+may be removed, the stock skimmed well, the liquor strained through a
+fine hair sieve, and put aside in a covered pan for use.</p>
+
+<p><span class="smcap">Veal Stock.</span>—Take five or six pounds of the neck, leg, &amp;c. of veal, and
+add half to three-quarters of a pound of ham. Cut the meat into small
+<span class="pagenum" id="Page_254">[254]</span>pieces, break the bones, and put the whole with a faggot of herbs into
+rather more than a quart of water. Let all simmer until the meat is
+nearly tender; then add as much of the beef stock as will cover the
+veal, which must afterwards be kept simmering half an hour longer.
+Skim it free from fat, strain through a sieve, and keep the same as beef
+stock.</p>
+
+<p><span class="smcap">Browning for Soups.</span>—1. Take two ounces of coarse brown sugar,
+and pour upon it some thyme water; place it on the fire till it becomes
+burnt.—2. Take two ounces of powdered lump sugar, and half an ounce
+of fresh butter; put them together in a frying-pan, and keep on the fire
+till the mixture becomes a chocolate brown, then add three table-spoonfuls
+of port wine, and two wine-glassfuls of elder wine, six shalots,
+half a drachm of mace, a drachm of allspice, a drachm of black pepper,
+half an ounce of salt, two ounces of ketchup, and an ounce of fresh lemon-juice.
+Boil all together, let the liquor stand to settle, pour off the clear
+liquor, bottle, and cork tight.—3. Take some sugar, white or brown,
+place it in an iron spoon, heat until liquid, and then drop into half a pint
+of water; repeat until sufficiently brown.</p>
+
+<p><span class="smcap">Pigeon Soup.</span>—Take eight good pigeons, cut up two of the worst,
+and put them on with as much water as will make a large tureen of soup,
+adding the pinions, necks, gizzards, and livers of the others; boil well,
+and strain. Season the whole pigeons within, with mixed spices, and
+salt, and truss them with their legs into their belly. Take a large
+handful of parsley, young onions, and spinach, pick and wash them clean
+and shred small; then take a handful of grated bread, put a lump of
+butter about the size of a hen’s egg in a frying-pan, and when it boils
+throw in the bread, stirring well until it becomes a fine brown colour.
+Put on the stock to boil, add the whole pigeons, herbs, and fried bread,
+and when the pigeons are done enough, dish up with the soup.</p>
+
+<p><span class="smcap">Soup à la Sap.</span>—Boil a pound of beef cut in pieces an inch square,
+a pint of gray peas, half a pound of scraped potatoes, an onion, and
+three ounces of rice, in six pints of water until reduced to five. Strain
+through a sieve, pulp the peas into it, and return to the saucepan with a
+head of celery cut small, and a carrot. Stew well, season with pepper
+and salt. Put toasted bread into the tureen, pour the soup on, and
+serve hot.</p>
+
+<p><span class="smcap">Beef Broth.</span>—Take a leg of beef, crack the bone in two or three
+parts, wash clean, put it into a gallon of water, let it simmer; skim well,
+add three blades of mace, a bundle of parsley, and a crust of bread.
+Boil well, and serve hot with toasted bread.</p>
+
+<p><span class="smcap">Carrot Soup.</span>—Slice up eight or nine large carrots, and stew them
+in three quarts of common soup, until quite tender; then rub through a
+sieve, mix well, season with salt and pepper, and add sufficient browning
+to make it look well. It should be made the day before it is used.</p>
+
+<h4>FISH.</h4>
+
+<p><span class="smcap">Carp, to Stew.</span>—Clean and cut them in two; place in a stewpan,
+with some broken bread crusts, pepper, salt, and mace, a small onion
+<span class="pagenum" id="Page_255">[255]</span>shred fine, and a few chopped capers. Then add a gill of white wine,
+the same of red wine, and water enough to cover them; cover the pan
+close, and let them stew until the liquor is thick, then serve with lemon
+and horse-radish for garnish.</p>
+
+<p><span class="smcap">Oysters Stewed.</span>—Take a pint of oysters, gently simmer them in
+their own strained liquor. Beard them, and add a quarter of a pint
+of cream; season with pounded mace, cayenne, and salt; add two
+ounces of butter and a dessert-spoonful of flour, then simmer for a
+short time. Lay the oysters in the dish upon a piece of toast, and
+pour the sauce over. The cream may be omitted, if thought proper.</p>
+
+<p><span class="smcap">Prawns, to Curry, Malay Fashion.</span>—Procure sufficient prawns
+to weigh when picked about a pound. Mince an onion or two very
+small, put the prawns and onion in a stewpan with a little salt, and a
+stick of cinnamon; add a pint of cold water, veal or mutton broth,
+and stew it for half an hour, then add a table-spoonful of curry powder,
+and let it stew ten minutes longer. Take the stewpan off the fire,
+strain the sauce through a sieve, wipe the stewpan dry, add the prawns
+and sauce together, and let them simmer ten minutes longer. Scrape
+some cocoa-nut into a basin with a gill and a half of warm water,
+press it well with the back of a spoon, strain through a sieve, and mix
+a table-spoonful of flour well in the milk, and five minutes before you
+serve the curry, add the milk to it, shake the pan once or twice, squeeze
+half a lemon in, and serve it up hot; rice separate. Shrimps or any
+other fish may be curried in the same manner.</p>
+
+<h4>POULTRY, GAME, ETC.</h4>
+
+<p><span class="smcap">Ducks, to Roast.</span>—After plucking and singeing carefully, let them
+be well washed and dried. Make a seasoning of onion, sage, pepper, and
+salt. Fasten it tight at the neck and rump. Paper the breast-bone,
+baste well, and when the breast is rising take off the paper, and serve
+before the breast falls, with plenty of good gravy. Be sure to have
+apple-sauce ready.</p>
+
+<p><span class="smcap">Wild Ducks</span> are to be dressed in the same manner.</p>
+
+<p><span class="smcap">Goose, to Roast.</span>—Prepare it the same as the ducks, and when
+done, cut off the apron, and pour a glass of port wine and two tea-spoonfuls
+of mustard among the seasoning. Apple-sauce must be ready,
+and plenty of good gravy, in separate tureens.</p>
+
+<p><span class="smcap">Hare Pie.</span>—Cut up a hare and season it; bake it with eggs and
+sausage meat, as usual; or in a raised crust, and when cold, cover
+with savoury jelly.</p>
+
+<p><span class="smcap">Rabbit, Fricassee of.</span>—Wash and cut a young rabbit into joints,
+put them in a stewpan, with a quarter of a pound of streaky bacon
+cut small, an onion stuck with cloves, a faggot of herbs, a blade of
+mace, and some salt; cover the whole with water, and let it simmer
+twenty minutes, keeping it well skimmed; pass the liquor through a
+sieve. Into another stewpan put two ounces of butter, a table-spoonful
+of flour, and a little of the liquor; set on the fire; stir well until it boils;
+<span class="pagenum" id="Page_256">[256]</span>add the rabbit and bacon, with a dozen and a half of small onions; let
+the whole simmer until the onions are done; skim well; then pour in a
+wine-glassful of white wine, mixed with the yolks of two eggs, and a
+little grated nutmeg; leave it to thicken, remove the rabbit, pile it on
+sippets, sauce over, garnish with sliced lemon, and serve hot.</p>
+
+<h4>MEAT.</h4>
+
+<p><span class="smcap">Curried Beef, Madras Way.</span>—Take about two ounces of butter,
+and place it in a saucepan, with two small onions cut up into slices,
+and let them fry until they are of a light brown; then add a table-spoonful
+and a half of curry powder, and mix it up well. Now put in
+the beef cut into pieces about an inch square; pour in from a quarter
+to a third of a pint of milk, and let it simmer for thirty minutes; then
+take it off, and place in a dish, with a little lemon-juice. Whilst
+cooking stir constantly, to prevent it burning. Send to table with
+a wall of mashed potatoes, or boiled rice round it. It greatly improves
+any curry to add with the milk a quarter of a cocoa-nut, scraped
+very small, and squeezed through muslin with a little water; this
+softens the taste of the curry, and, indeed, no curry should be made
+without it.</p>
+
+<h4>PASTRY, ETC.</h4>
+
+<p><span class="smcap">Bath Buns.</span>—Take a pound of flour, the rinds of three lemons
+grated fine, half a pound of butter melted in a coffee cup of cream, a
+tea-spoonful of yeast, and three eggs. Mix; add half a pound of finely
+powdered white sugar; work well, let it stand to rise well, and it
+will make thirty-nine buns.</p>
+
+<p><span class="smcap">Tea Cakes.</span>—Take a pound of flour, half a pound of butter, and the
+same of sugar; the peel of a lemon finely grated, a little of the juice,
+an egg, a little brandy to flavour, and a tea-spoonful of bruised coriander
+seed. Roll it out thin, make into cakes, and bake them in a quick
+oven.</p>
+
+<p><span class="smcap">Short-Bread.</span>—Rub one pound of butter, and twelve ounces of
+finely powdered loaf sugar, into two pounds of flour, with the hand;
+make it into a stiff paste with four eggs, roll out to double the thickness
+of a penny-piece, cut it into round or square cakes, pinch the edges,
+stick slices of candied peel and some carraway comfits on the top,
+and bake them on iron plates in a warm oven.</p>
+
+<p><span class="smcap">French Pastry.</span>—Take half a pound of flour, half a pound of butter;
+put the flour on the board, and the butter in it, just as it is; roll
+it out once; then roll the butter up, and put it on one side. Mix the
+flour to about the stiffness of the butter, with a little milk, then let
+it stand for an hour in a cool place before you roll it out; and before
+using it roll it out five times.</p>
+
+<p><span class="smcap">Gingerbread.</span>—Take one pound of flour, half a pound of butter,
+sugar, and treacle, an ounce of powdered ginger, and a tea-spoonful
+of beaten cloves. Mix well, and bake in a slow oven.</p>
+
+<p><span class="pagenum" id="Page_257">[257]</span></p>
+
+<p><span class="smcap">To Make a Simnel.</span>—One pound of flour, quarter of a pound of
+butter, quarter of a pound of lump sugar, one pound of currants, two
+ounces of candied lemon, a quarter of an ounce of carbonate of soda
+mixed with an egg, and a little milk; to be put in a tin mould, and
+baked till enough. [Very good.]—L. B.</p>
+
+<p><span class="smcap">Ginger Cakes.</span>—To two pounds of flour add three-quarters of a
+pound of good moist sugar, one ounce of best Jamaica ginger well
+mixed in the flour; have ready three-quarters of a pound of lard, melted,
+and four eggs well beaten; mix the lard and eggs together, and stir
+into the flour, which will form a paste; roll out in thin cakes, and
+bake in a moderately heated oven.—Lemon biscuits may be made the
+same way, substituting essence of lemon for ginger. This is an
+excellent receipt.</p>
+
+<p><span class="smcap">Damson or other Plum Cheese.</span>—Take damsons that have been
+preserved without sugar; pass them through a sieve, to take out the
+skins and stones. To every pound of pulp of the fruit, put half a pound
+of loaf sugar, broken small; boil them together until quite stiff; pour
+it into four common-sized dinner-plates, rubbed with a little sweet
+oil; put into a warm place to dry, and when quite firm, take it from
+the plate, and cut to any chosen shape.—Used in desserts.</p>
+
+<h3>FOOD FOR MARCH.</h3>
+
+<p><span class="smcap">Meat.</span>—Beef, house-lamb, mutton, pork, veal.</p>
+
+<p><span class="smcap">Fish.</span>—Brill, carp, cockles, cod, conger-eels, crabs, dabbs, dory, eels,
+flounders, ling, lobsters, mackerel, mullets, mussels, oysters, perch,
+pike, plaice, prawns, salmon, salmon-trout, shrimps, skate, smelts, soles,
+sturgeon, turbot, tench, and whiting.</p>
+
+<p><span class="smcap">Poultry and Game.</span>—Capons, chickens, ducklings, fowls, green
+geese, grouse, leverets, moor-game, pigeons, rabbits (tame), snipes,
+turkeys, woodcocks.</p>
+
+<p><span class="smcap">Vegetables.</span>—Artichokes (Jerusalem), beet, brocoli (white and
+purple), Brussels sprouts, cabbage, cardoons, carrots, celery, chervil,
+colewort, cresses, endive, garlic, herbs (dry), kale (sea and Scotch),
+lettuces, mint, mushrooms, mustard, onions, parsley, parsnips, potatoes,
+rape, rosemary, sage, savoy, shalots, sorrel, spinach, tarragon, thyme,
+turnips, turnip-tops.</p>
+
+<p><span class="smcap">Forced Vegetables.</span>—Asparagus, beans, cucumbers, and rhubarb.</p>
+
+<p><span class="smcap">Fruit.</span>—<i>Apples</i>—French pippins, golden russet, Holland pippin,
+John apple, Kentish pippin, nonpareil, Norfolk beaufin, Wheeler’s
+russet. Chestnuts; oranges. <i>Pears</i>—Bergamot, Bugi, Charmontelle,
+St. Martial, winter Bon Chrétien. Strawberries (forced).</p>
+
+<p><span class="pagenum" id="Page_258">[258]</span></p>
+
+<h3>COOKERY FOR MARCH.</h3>
+
+<h4>SOUPS.</h4>
+
+<p><span class="smcap">Eel Soup.</span>—Take two pounds of eels, a crust of bread, six blades
+of mace, two onions, a few whole peppercorns, a faggot of herbs, and
+two quarts of water; boil till half the liquor is wasted, strain, and
+serve with toasted bread.</p>
+
+<p><span class="smcap">Giblet Soup.</span>—Take three sets of giblets, stew them with two
+pounds of gravy beef, a faggot of herbs, two onions, and pepper and
+salt to season; add six pints of water, and let it simmer till the gizzards
+(which must be divided) are perfectly tender. Skim it clean, add mushroom
+ketchup to flavour, and three-quarters of an ounce of butter
+rolled in flour; let it boil ten minutes, strain, and serve with the giblets.</p>
+
+<p><span class="smcap">Veal Broth.</span>—Stew a knuckle of veal in a gallon of water, add salt,
+two blades of mace, and three ounces of rice, and let it stew till reduced
+to two quarts. Serve with toasted bread.</p>
+
+<h4>FISH.</h4>
+
+<p><span class="smcap">Crab, Minced.</span>—Remove the meat, mince small and place in a
+saucepan with a wine-glassful of white wine, pepper and salt, nutmeg,
+cayenne pepper, and two table-spoonfuls of vinegar. Let it stew for
+ten minutes; melt a piece of butter the size of a hen’s egg, with an
+anchovy and the yolks of two eggs; beat up and mix well, stir in with
+the crab, and add sufficient stale bread crumbs to thicken. Garnish
+with thin toast cut with a pastry leaf-cutter, or with the claws, and
+parsley. Lobster may be dressed in the same manner.</p>
+
+<p><span class="smcap">Lobster Cutlets.</span>—Choose a large lobster and two small ones,
+reserve a piece of the coral, pick and pound the remainder with a little
+fresh butter, a little salt, red and white pepper, a blade or two of mace,
+a little nutmeg, and a dessert-spoonful of anchovy sauce: when well
+pounded, add the yolks of two eggs and the white of one; lay the
+mixture on a paste-board, roll it out with a little flour until an inch
+thick, cut into small squares, do them over with egg, dip in bread
+crumbs, and fry a light brown in lard. Mix the coral remaining with a
+little melted butter and anchovy sauce, pour it into the middle of the
+dish with the cutlets arranged round, cut the horns of the lobster into
+pieces an inch and a half long, place them between each cutlet and
+serve hot. A very pretty way to dress them is to form into the shape
+of lamb cutlets, placing a piece of the horn in the centre of the extremity
+to resemble the bone.</p>
+
+<p><span class="smcap">Oysters, to Fry.</span>—Take a quarter of a hundred of large oysters;
+beat the yolks of two eggs, a blade of mace pounded, a little nutmeg,
+a table-spoonful of flour, and a little salt, mix well; dip the oysters in
+the mixture, and fry a light brown in lard.</p>
+
+<p><span class="smcap">Pike, to Stew.</span>—Take stale bread crumbs, finely chopped sweet
+herbs and parsley, a little lemon-peel, three ounces of butter, mixed
+<span class="pagenum" id="Page_259">[259]</span>up with the yolks of two eggs, and seasoned with nutmeg, cayenne,
+common pepper, and salt, and form into a pudding to stuff the fish
+with. A few pickled or fresh oysters chopped fine and mixed with it
+improve the flavour considerably. Clean and wash the fish, stuff
+with the pudding, fix the tail in the mouth, and stew gently in the
+same manner as for carp (p. <a href="#Page_268">268</a>), and garnish with sliced lemon.</p>
+
+<p><span class="smcap">Salmon, to Broil.</span>—Cut the fish in slices an inch thick, season
+with cayenne and common pepper, a little nutmeg and salt, roll well
+in buttered white paper, and broil over a <i>slow</i> fire; serve in the paper
+with plain melted butter, anchovy, lobster, or shrimp sauce.</p>
+
+<p><span class="smcap">Soles, to Boil.</span>—Skin them, wash well and boil in common spring
+water, with a little salt, and three table-spoonfuls of vinegar, taking
+care to remove the scum as it rises. Serve with lobster, shrimp, or
+anchovy sauce, or strew scraped horse-radish over them.</p>
+
+<h4>POULTRY, GAME, ETC.</h4>
+
+<p><span class="smcap">Fowls, to Roast.</span>—Singe, dust with flour, put down before a good
+fire, and baste well. Make a gravy of the necks and gizzards, and
+when strained add a tea-spoonful of browning (page <a href="#Page_254">254</a>). Take up
+the fowls, pour the gravy into a dish, frost them and send to table hot.</p>
+
+<p><span class="smcap">Pigeons Compote.</span>—Truss six pigeons as if for boiling; grate the
+crumb of a penny loaf; scrape a pound of fat bacon; chop parsley,
+thyme, an onion or two shalots, and some lemon-peel, fine; grate some
+nutmeg, season with pepper and salt, and mix up with two eggs. Put
+this forcemeat into the craws of the pigeons, lard the breasts, and fry
+them brown. Place in a stewpan with some beef stock (page <a href="#Page_253">253</a>), stew
+three-quarters of an hour, thicken with a piece of butter rolled in flour,
+and dish up with forcemeat balls round the dish; strain the gravy over
+the pigeons and serve hot.</p>
+
+<p><span class="smcap">Snipes, to Roast.</span>—Do not draw them; spit on a small bird-spit,
+flour, and baste them well with butter; have ready a slice of toasted
+bread, which lay in a dish and set under the birds while cooking.
+When done, take them up, place on the toast, put some good gravy in
+the dish, and garnish with lemon.</p>
+
+<p><span class="smcap">Snipe Ragout.</span>—Slit the birds down the back, but do not remove
+the insides; toss them up with a little melted bacon fat, season with
+pepper and salt, and a little mushroom ketchup. When done, add
+some lemon-juice and serve up. Garnish with toast and lemon sliced.</p>
+
+<h4>MEAT.</h4>
+
+<p><span class="smcap">Beef Collops.</span>—Cut the fillet from the under part of a rump of
+beef into thin slices, and fry until three parts done; add slices of pickled
+cucumbers, a few oysters, two table-spoonfuls of mushroom ketchup,
+and stew till tender in beef stock, then serve.</p>
+
+<p><span class="smcap">Bologna Sausages.</span>—Take equal quantities of bacon, fat and lean,
+beef, veal, pork, and beef suet; chop them small, season with pepper,
+salt, &amp;c., sweet herbs, and sage rubbed fine. Have a well-washed
+<span class="pagenum" id="Page_260">[260]</span>intestine, fill, and prick it; boil gently for an hour, and lay on straw
+to dry. They may be smoked the same as hams.</p>
+
+<p><span class="smcap">Fricadel</span> (a Dutch dish).—Take two and a half pounds of veal, and
+a quarter of a pound of suet, chop both fine, as if for sausage meat;
+three eggs beaten well, half a nutmeg, and pepper and salt to taste.
+Soak a slice of bread in boiling milk, and mix the whole well together
+with a little flour. Bake for two hours and a half in a moderate oven,
+or until it is a pale brown, but it should not have a hard crust on the top.</p>
+
+<p><span class="smcap">Hams, Tongues, etc., Glazing for.</span>—Boil a shin of beef twelve
+hours in eight or ten quarts of water; draw the gravy from a knuckle
+of veal in the same manner; put the same herbs and spices as if for
+soup, and add the whole to the shin of beef. It must be boiled till
+reduced to a quart. It will keep good for a year; and when wanted
+for use, warm a little, and spread over the ham, tongue, &amp;c., with a
+feather.</p>
+
+<p><span class="smcap">Liver, To Roast.</span>—Take a calf’s or lamb’s liver, lard it, and fasten
+on a spit; baste with butter. Make some melted butter, add a table-spoonful
+of mushroom or walnut ketchup, and a little vinegar, and
+serve hot over the liver. Garnish with curled bacon.</p>
+
+<p><span class="smcap">Oxford Hash.</span>—Cut thin slices of cold mutton, fat and lean, in pieces
+about the size of a penny; flour well. Boil an onion in a little water,
+add a tea-cupful of beef stock or gravy, season with pepper, salt, and
+mace; make it hot, but do not let it boil, then add four or five table-spoonfuls
+of piccalilli, and a little red wine, and serve hot with toasted
+bread.</p>
+
+<p><span class="smcap">Strasburg Potted Meat.</span>—Take a pound and a half of the rump
+of beef, cut into dice, and put it in an earthen jar, with a quarter of a
+pound of butter at the bottom, tie the jar close up with paper, and
+set over a pot to boil; when nearly done, add cloves, mace, allspice,
+nutmeg, salt, and cayenne pepper to taste; then boil till tender, and
+let it get cold. Pound the meat, with four anchovies washed and boned,
+add a quarter of a pound of oiled butter, work it well together with
+the gravy, warm a little, and add cochineal to colour. Then press into
+small pots, and pour melted mutton suet over the top of each.</p>
+
+<p><span class="smcap">Veal Olives.</span>—Take a dozen veal collops cut thin, and longer than
+broad, egg them, and cover with forcemeat; roll up tight and bake.
+Make a ragout of oysters and sweetbreads cut in dice, with mushroom
+ketchup to flavour. Lay the olives in the dish, pour the ragout over,
+and serve hot with forcemeat balls round.</p>
+
+<h4>VEGETABLES.</h4>
+
+<p><span class="smcap">Observations on the Dressing of Vegetables.</span>—The great art
+in boiling greens is to preserve their green colour and sweetness. This
+can only be done by obtaining those that are quite fresh, picking and
+washing them carefully in salt and water, to free them from insects,
+and boiling them in a considerable quantity of water, in a tin or copper
+pan, by themselves. When they are dressed with meat, or in an iron
+<span class="pagenum" id="Page_261">[261]</span>pot, the colour is generally spoiled, except carrots, which should be
+boiled with the meat.</p>
+
+<p>All vegetables should be drained as soon as they are boiled enough,
+otherwise, from neglect of that precaution, and over-boiling, they lose
+their crispness.</p>
+
+<p>If the water is hard in which they are to be dressed, add a tea-spoonful
+of potash; and any scum which may arise during the process
+should be carefully removed, and the lid of the saucepan taken off when
+they boil, observing that when they sink to the bottom, they are done
+enough.</p>
+
+<p><span class="smcap">Celery, with Cream.</span>—Take the white part of celery, wash clean,
+cut three inches long, boil it tender, and strain it off; then beat up the
+yolks of four eggs, strain them into half a pint of cream, add a little
+salt and nutmeg. Put all into a tossing-pan, set it over a stove until
+it boils, and is of a proper thickness, then send to table with toasted
+bread underneath.</p>
+
+<p><span class="smcap">Parsnips, to Boil.</span>—1. When they are soft, take them up, scrape
+the dust off carefully; then scrape them all fine, lay in a saucepan, with
+milk, and let them simmer till thick; then add a piece of butter, and
+salt, and serve. 2. When boiled and scraped, serve whole in a dish,
+with melted butter in a sauce tureen.</p>
+
+<p><span class="smcap">Potato Fritters.</span>—Boil and beat half a dozen potatoes, mix with
+four beaten eggs, about a gill of cream, some salt and nutmeg, a little
+sugar, some fresh butter oiled, and a table-spoonful of spirit; beat well
+together, drop in the boiling dripping, fry a light brown, dish hot, and
+strew sugar over them.</p>
+
+<p><span class="smcap">Vegetable Pudding.</span>—Take six ounces each of raw scraped carrot,
+finely mashed potatoes, currants, flour, and beef suet; mix well without
+any liquid if for boiling, but add an egg and a little milk if for baking.</p>
+
+<h4>PASTRY, ETC.</h4>
+
+<p><span class="smcap">Shrewsbury Cakes.</span>—Take half a pound of flour, a quarter of a
+pound of sugar, the same of butter, and enough of an egg well beaten
+to wet it; grate in some nutmeg, mix well, roll thin, cut with a pastry-cutter
+or a wine-glass, and bake on buttered paper.</p>
+
+<p><span class="smcap">Norfolk Biscuits.</span>—Take three-quarters of a pound of butter, three
+pounds and a half of flour, and a quarter of a pint of yeast. Melt the
+butter with water, knead well till stiff, and bake on buttered paper for
+twenty minutes. An ounce for each biscuit.</p>
+
+<p><span class="smcap">Ramakins.</span>—Scrape a quarter of a pound of Cheshire and the same
+of Gloucester cheese, add a quarter of a pound of butter, then beat all
+in a mortar with the yolks of four eggs and the inside of a small French
+roll boiled in cream or milk.</p>
+
+<p><span class="pagenum" id="Page_262">[262]</span></p>
+
+<h3>FOOD FOR APRIL.</h3>
+
+<p><span class="smcap">Meat.</span>—Beef, grass-lamb, house-lamb, mutton, pork, veal.</p>
+
+<p><span class="smcap">Fish.</span>—Brill, carp, chub, cockles, cod, conger-eels, <i>crabs</i>, dabbs, dory,
+eels, flounders, halibut, herrings, ling, <i>lobsters</i>, mackerel, mullets,
+mussels, oysters, perch, pike, <i>prawns</i>, plaice, <i>salmon</i>, shrimps, <i>skate</i>,
+smelts, soles, sturgeon, <i>tench</i>, trout, turbot, whitings.</p>
+
+<p><span class="smcap">Poultry and Game.</span>—Chickens, ducklings, fowls, green geese,
+leverets, pigeons, pullets, rabbits, turkey-poults, wood-pigeons.</p>
+
+<p><span class="smcap">Vegetables.</span>—Asparagus, beans, brocoli, chervil, coleworts, cucumbers,
+endive, fennel, herbs of all sorts, lettuce, onions, parsley, parsnips,
+peas, purslane, radishes, sea-kale, sorrel, spinach, small salad, tarragon,
+turnip-radishes, turnip-tops, and rhubarb.</p>
+
+<p><span class="smcap">Fruit.</span>—<i>Apples</i>—Golden russet, John apple, nonpareil, Wheeler’s
+russet; nuts; oranges. <i>Pears</i>—Bergamot, Bon Chrétien, Bugi;
+Carmelite, francreal, St. Martial. A few strawberries; walnuts. <i>Forced</i>—Apricots,
+cherries, and strawberries.</p>
+
+<h3>COOKERY FOR APRIL.</h3>
+
+<h4>SOUPS.</h4>
+
+<p><span class="smcap">Italian Paste.</span>—Put on a quart of stock (p. <a href="#Page_253">253</a>), and when it boils
+add two ounces of Italian paste in small stars, rings, &amp;c.; boil for
+twenty minutes, or rather longer, and serve hot.</p>
+
+<p><span class="smcap">Oyster Sauce.</span>—Open the oysters carefully, so as to preserve their
+liquor; beard and remove the tough parts, which stew in the liquor,
+adding sufficient water or veal broth to make the proper quantity of
+sauce, and allow for evaporation of about one-half; when done, strain
+it off, and put it in a saucepan with the oysters, a tea-spoonful of
+anchovy sauce, and a good-sized piece of butter rolled in flour; keep
+turning it round to prevent the butter from curdling.</p>
+
+<p><span class="smcap">Rice.</span>—Wash two ounces of the best Patna rice, strain off the water,
+put the rice with a quart of stock into a stewpan, simmer for half an
+hour, or until the rice is tender, and serve.</p>
+
+<p><span class="smcap">Spanish Pea.</span>—Lay a quart of Spanish peas in water all night; then
+add them to a gallon of water, with a clove of garlic, a quart of fine
+sweet oil, and pepper and salt to season; cover the pan close, boil until
+the peas are soft, and then beat in the yolk of an egg mixed with vinegar
+to taste; poach some eggs, lay them on the dish with sippets, pour
+the soup on, and serve hot.</p>
+
+<p><span class="smcap">Vermicelli.</span>—Put on a quart of veal stock (p. <a href="#Page_253">253</a>), and when it boils
+add two ounces of vermicelli; simmer gently for half an hour, stirring
+frequently.</p>
+
+<h4>FISH.</h4>
+
+<p><span class="smcap">Eel Pie.</span>—Clean a pound or more of eels, cut them in lengths of
+two and three inches, season with pepper and salt, and put them in a
+<span class="pagenum" id="Page_263">[263]</span>dish with some lumps of butter, and a wine-glassful of water; cover
+with a light paste, and bake. Some add a couple of bay-leaves and
+a faggot of herbs, with a few cloves and an onion, and veal stock thickened
+with flour, instead of water. Cream added after the pie is done,
+instead of butter before, also improves it vastly.</p>
+
+<p><span class="smcap">Eels, Spitchcock.</span>—Take two large eels, split and clean well, but
+leave the skin on; cut in pieces three inches long, wipe them very
+dry, egg over both sides, and dip in a mixture of chopped parsley,
+pepper, salt, sage, and mace. Broil a light brown, and serve with
+anchovy and butter sauce.</p>
+
+<p><span class="smcap">Prawn Jelly.</span>—Put some savoury fish-jelly into the bottom of a
+deep mould; when cold, lay pickled prawns on it, and all round the
+sides; pour in a little more jelly, and when cold, put on a second layer,
+repeating until the mould is filled. Turn the jelly out when cold, and
+it will look beautiful, especially for a supper. Garnish with parsley.</p>
+
+<p><span class="smcap">Savoury Fish-jelly.</span>—Put four pounds of skate into three quarts
+of water, with a calf’s foot, or cow heel, a stick of horse-radish cut fine,
+an onion, three blades of mace, some white pepper, a piece of lemon-peel,
+and a slice of lean bacon. Stew it to a jelly, and strain. When
+cold, remove every particle of fat, take it up from the sediment, and
+boil with a wine-glassful of white wine, the whites of four or five eggs,
+and a slice of lemon. Boil without stirring; after a short time set
+aside for half an hour, strain through a jelly-bag, and use as required.</p>
+
+<p><span class="smcap">Salmon, Collared.</span>—Split enough of the fish to make a handsome
+roll, wash, and wipe it well; rub the inside and outside well with
+powdered white pepper, mace, salt, and Jamaica pepper, carefully
+mixed; roll it tight, and bind it up; put as much water, and one-third
+of vinegar, as will cover it, add salt, long pepper, allspice, and two
+bay-leaves; cover it close, and simmer till done enough. Drain and
+boil the liquid quickly, and pour it over the fish when cold; serve
+with fennel.</p>
+
+<p><span class="smcap">Skate, to Boil.</span>—The fish having been previously skinned, the
+flesh cut into slips about an inch wide, and then immersed in salt
+and water for four or five hours, the pieces should be rolled, tied
+with a piece of string, and boiled for about twenty minutes. The
+thinner parts not requiring so long should not be put in until a short
+time after the water boils. Anchovy, and butter sauce, or crab sauce,
+should be served with it.</p>
+
+<p><span class="smcap">Tench, to Fry.</span>—Open them by the belly, cut off the fins close;
+scale well, dry in flour, and fry a light brown. Serve with parsley
+and butter, or any fish-sauce and butter.</p>
+
+<h4>POULTRY.</h4>
+
+<p><span class="smcap">Ducklings, to Roast.</span>—Proceed the same as for ducks (p. <a href="#Page_255">255</a>), they
+must not, however, be too much done, otherwise the flesh will have
+a rank taste; twenty minutes is generally sufficient. Serve hot, with
+a good gravy and mustard.</p>
+
+<p><span class="smcap">Green Goose, to Roast.</span>—Put a lump of butter the size of an
+<span class="pagenum" id="Page_264">[264]</span>orange into the goose, spit, and lay it down to roast; singe, dredge
+with flour, and baste well with butter, and when done enough dredge
+again, and baste till a fine froth rises on it, and it becomes a nice
+brown. Gooseberry sauce is the correct one; but apple, with a little
+ginger and sorrel juice, answers very well.</p>
+
+<h4>MEAT.</h4>
+
+<p><span class="smcap">Beef Sanders.</span>—Mince cold beef small with onion; add pepper,
+salt, and a little gravy; put it into a pie-dish, or scallop shells, until
+about three parts full, then fill up with mashed potatoes, baked in an
+oven or before the fire until done a light brown. Mutton may be
+cooked the same way.</p>
+
+<p><span class="smcap">Beef Marrow-bones.</span>—Cover the ends with a piece of flour-and-water
+paste, and boil. Serve the bones hot in dry toast.</p>
+
+<p><span class="smcap">Calf’s Head Fricasseed.</span>—Clean and half-boil part of a head; cut
+the meat into small bits, put into a stewpan, with a little gravy
+made of the bones, some of the water it was boiled in, a faggot of sweet
+herbs, an onion, and a blade of mace. Take a sweetbread, boil tender,
+and cut small; season with pepper, nutmeg, and salt, rub down some
+flour and butter, and boil all together with the head. Remove the
+herbs and onion; just before dishing stir in two or three table-spoonfuls
+of cream, and serve hot, garnishing with forcemeat balls and
+rolled bacon.</p>
+
+<p><span class="smcap">Mutton Steaks, à la Maintenon.</span>—Half-fry, then strew stale
+bread crumbs, sweet herbs, and pepper and salt over them; fold while
+hot in buttered papers, and finish on a gridiron.</p>
+
+<p><span class="smcap">Veal Cake.</span>—Boil six eggs hard, cut in halves, and lay some of
+the pieces at the bottom of an earthen pot, then shake in chopped
+parsley, some slices of veal and ham about two inches square, and
+then eggs again, repeating the parsley and seasoning after each layer
+until the pot is full. Pour in sufficient water to cover it, lay about
+an ounce of butter on the top, tie it over with thick paper doubled,
+and bake about an hour. Then press close together with a spoon,
+and let it stand till cold. If put into a mould instead of the pot, it
+forms a handsome supper-dish.</p>
+
+<p><span class="smcap">Asparagus, to Boil.</span>—Scrape the stalks carefully till they look
+white, cut the ends even, tie them in separate bundles, and lay in
+boiling water, with a little salt; boil briskly, and when they are tender,
+take them up, for if boiled too much they lose both flavour and colour.
+Dip a round of toasted bread in the liquor the asparagus was boiled
+in, and lay it on the dish. Then pour melted butter over the toast,
+and lay the asparagus round the dish, the tops inward. Serve with
+melted butter in a sauce tureen.</p>
+
+<p><span class="smcap">Peas, to Boil.</span>—Shell, but do not wash them, boil in plenty of
+water, and skim well as soon as they boil. Put in some salt and
+mint tops, and do not overboil them, or they will be tasteless and
+of a bad colour. When done, put in a dish with a lump or two of cold
+butter, and serve hot.</p>
+
+<p><span class="pagenum" id="Page_265">[265]</span></p>
+
+<p><span class="smcap">Sea-Kale.</span>—Boil till very white, and serve on toast like asparagus.</p>
+
+<p><span class="smcap">Spinach, to Boil.</span>—Carefully pick, wash, and put into a saucepan
+that will just hold it; sprinkle with salt, and cover close. Set
+the pan on the fire, and shake frequently; when done, beat it well
+with a bit of butter, squeeze quite dry between two plates, or press
+into a mould, and serve with plain melted butter in a tureen.</p>
+
+<p><span class="smcap">Spinach, to Stew.</span>—Squeeze quite dry, put into a stewpan without
+water, with a spoonful of gravy, a lump of butter, salt, and pepper,
+and simmer till ready. If a table-spoonful of cream is added, the
+flavour is greatly improved.</p>
+
+<h4>PASTRY, ETC.</h4>
+
+<p><span class="smcap">Apple Fool.</span>—Stew a dozen apples in a stone jar on a stove, or
+a saucepan of water over the fire, adding in the former case two
+table-spoonfuls of water to the fruit. When soft, peel, and pulp through
+a cullender; boil some new milk, add a well-beaten egg, and let it
+cool, then mix gradually with the pulp, and sweeten with fine moist
+sugar.</p>
+
+<p><span class="smcap">Devonshire Junket.</span>—To one quart of new milk, made lukewarm,
+add a table-spoonful or more of sugar, a wine-glassful of French brandy,
+four drops of essence of bitter almonds or lemon-peel, a little nutmeg,
+and four tea-spoonfuls of essence of rennet. Mix well, put into a
+glass dish, lay aside until set, and cover the surface with clotted
+cream.</p>
+
+<p><span class="smcap">Hampshire Cheese Snaps.</span>—Take a new loaf, steaming hot, pull
+in halves, dig out pieces about the size of a walnut with a fork, put
+them on a dish, and set in a quick oven to brown lightly. Stale bread
+can be used, but does not answer so well. This forms a pretty supper-dish,
+when heaped in a cake basket, and can be eaten with wine.</p>
+
+<p><span class="smcap">Marrow Pudding.</span>—Grate a penny loaf into crumbs, pour on it
+a pint of boiling cream. Cut very thin a pound of beef marrow,
+beat four eggs well, add a wine-glassful of brandy, with sugar and
+nutmeg to taste. Mix all well together, and either boil or bake it
+for three-quarters of an hour. Cut two ounces of candied citron very
+thin, and when served up, stick the pieces all over it.</p>
+
+<p>If baked, place a puff-paste round the edge of a shallow dish, and
+pour the pudding in.</p>
+
+<p><span class="smcap">Somersetshire Firmity.</span>—Boil a quart of fine wheat, and add by
+degrees two quarts of new milk. Carefully pick and wash four ounces
+of currants, stir them in the jelly, and boil till done. Beat the yolks
+of three eggs and a little nutmeg, with three table-spoonfuls of milk,
+add to the wheat, and stir well while over the fire. Sweeten and serve
+in a deep dish, either warm or cold.</p>
+
+<p><span class="smcap">Staffordshire Syllabub.</span>—Put a pint of cider into a bowl, with
+a wine-glassful of brandy, some sugar and nutmeg. Pour a quart of
+new warm milk into it from a jug held up high, and moved in a circular
+direction. Grate nutmeg on the top, or strew with nonpareil
+comfits.</p>
+
+<p><span class="pagenum" id="Page_266">[266]</span></p>
+
+<h4>MISCELLANEOUS.</h4>
+
+<p><span class="smcap">Lobster Salad.</span>—Take three yolks of hard eggs, two yolks of raw
+eggs, two tea-spoonfuls of mustard, a little salt and cayenne pepper,
+four table-spoonfuls of salad oil, one and a half table-spoonful of tarragon
+vinegar, and one of essence of anchovies; mix well, and add
+three table-spoonfuls of cream. Cut two large lobsters up small,
+and mix with finely cut salad, cucumber, hot pickles, and beet-root.
+Pour the mixture given above over the salad, put in a dish, not a bowl,
+and garnish with hard boiled eggs cut in thin slices.</p>
+
+<p><span class="smcap">Maccaroni.</span>—Put as much of the pipe to soak in cold water as you
+think proper; then boil it in milk and water till quite tender, with
+a small onion; when done, strain off the milk, and add a piece of butter
+the size of a walnut, a little cream, and some nutmeg; some persons,
+however, prefer cayenne and a little salt to the nutmeg. Mix well
+together, and put it into a dish, then cover with <i>grated</i> cheese—Parmesan
+or Cheshire; put it in the oven or before the fire to be
+lightly browned, and serve hot with mustard.</p>
+
+<p><span class="smcap">Mock Brawns.</span>—Put four feet, two ears, and two chaps of a pig
+into two quarts of water, and let it boil for several hours, till the bones
+can be picked from the meat, then pour it into a basin, skim off the
+fat, and take away all the bones; put it again into a saucepan with
+a little chopped parsley and sweet herbs dried and rubbed small,
+cayenne pepper, salt, and pounded mace, and let it boil for ten
+minutes; dip a mould into cold water, pour in the mixture, let it
+get cool, turn out, and garnish with parsley and barberries, or slices
+of lemon.</p>
+
+<p><span class="smcap">Potted Fish.</span></p>
+
+<div class="poetry-container">
+  <div class="poetry">
+    <div class="stanza">
+      <div class="verse indent0">Get herrings enough to fill up your dish,</div>
+      <div class="verse indent0">And into the stomach of each little fish</div>
+      <div class="verse indent0">A peppercorn put; this will give it a flavour,</div>
+      <div class="verse indent0">Which, in epicure’s taste, is sure to find favour.</div>
+    </div>
+  </div>
+</div>
+
+<h3>FOOD FOR MAY.</h3>
+
+<p><span class="smcap">Meat.</span>—Beef, grass-lamb, house-lamb, mutton, pork, veal.</p>
+
+<p><span class="smcap">Fish.</span>—Brill, carp, chub, cod, conger-eels, <i>crabs</i>, cray-fish, dabbs,
+dace, dory, eels, flounders, gurnets, haddock, halibut, herring, ling,
+<i>lobsters</i>, mackerel, mullet, perch, pike, place, <i>prawns</i>, <i>salmon</i>, shrimps,
+<i>skate</i>, smelts, soles, sturgeon, tench, trout, turbot, whitings.</p>
+
+<p><span class="smcap">Poultry and Game.</span>—Chickens, ducklings, fowls, green geese,
+leverets, pigeons, pullets, rabbits, wood-pigeons.</p>
+
+<p><span class="smcap">Vegetables.</span>—Angelica, artichoke, asparagus, balm, kidney-beans,
+cabbage, carrots, cauliflowers, chervil, cucumbers, fennel, herbs of all
+sorts, lettuce, mint, onions, peas, parsley, new potatoes, purslane, radishes,
+rhubarb, salad of all sorts, sea-kale, sorrel, spinach, thyme, turnips.</p>
+
+<p><span class="pagenum" id="Page_267">[267]</span></p>
+
+<p><span class="smcap">Fruit.</span>—<i>Apples</i>—John apple, golden russet, winter russet. May-Duke
+cherries; currants; gooseberries; melons. <i>Pears</i>—L’Amozette,
+winter green. Scarlet strawberries. <i>Forced</i>—Apricots, cherries, nutmeg-peaches,
+and strawberries.</p>
+
+<h3>COOKERY FOR MAY.</h3>
+
+<h4>SOUPS.</h4>
+
+<p><span class="smcap">Asparagus.</span>—Cut half a pound of fat bacon into thin slices, place
+at the bottom of a stewpan, then add five pounds of lean beef cut
+into dice, and rolled in flour; cover the pan close, stirring occasionally
+until the gravy is drawn, then add two quarts of water, and
+half a pint of ale. Cover, stew gently for an hour, with some whole
+pepper and salt. Strain off the liquor, and skim off the fat. Add
+some spinach, cabbage-lettuce, white beet leaves, sorrel, a little mint,
+and powdered sweet marjoram; let these boil up in the liquor, then
+put in the green tops of asparagus cut small, boil till all is tender,
+and serve hot.</p>
+
+<p><span class="smcap">Green Pea.</span>—Cut a knuckle of veal, and a pound of lean ham into
+thin slices; lay the ham at the bottom of a stewpan; then the veal;
+cut six small onions into slices, and put in two turnips, two carrots,
+a head of celery cut small, a faggot of sweet herbs, four cloves, and
+four blades of mace. Put a little water at the bottom, cover the pot
+close, stirring occasionally till the gravy is drawn; then add six quarts
+of boiling water, stew gently for four hours, and skim well. Take two
+quarts of green peas, stew in some of the broth till tender, strain,
+put in a marble mortar, and beat well, or mash with the spoon against
+the sides of the stewpan. Rub the peas through a hair sieve, or
+tamis, till thoroughly pulped, then put the soup into a clean pot,
+with a tea-cupful of spinach juice, and boil for fifteen minutes; season
+with pepper, salt, and a table-spoonful of brown sugar. If the soup
+is not thick enough, boil the crumb of a French roll in a little of
+the soup, and rub through the tamis; then put in the soup and
+boil. Serve hot in the tureen, with dice of bread toasted very hard.
+(The celery must be omitted, until July, using a table-spoonful of the
+seeds instead.)</p>
+
+<p><span class="smcap">Italian Turnip.</span>—Cut turnips in different shapes, colour them
+with butter in a stewpan, and two table-spoonfuls of sweet oil; add
+slices of chervil, and sea-kale; mix two table-spoonfuls of flour with
+two quarts of the savoury fish-jelly, (p. <a href="#Page_263">263</a>), and the vegetables, then
+boil, and serve hot, with dice of bread fried in butter, and dried on
+a cloth.</p>
+
+<h4>FISH.</h4>
+
+<p><span class="smcap">Crabs, Dressed.</span>—Choose a good heavy crab, boil for about half
+an hour in salt and water, remove the pot, let the crab get cold;
+<span class="pagenum" id="Page_268">[268]</span>take off the great shell without breaking it, extract the fish from
+the body and claws, and mince it well. Put some floured butter in
+a stewpan with six or eight small mushrooms, parsley, and green
+asparagus tops shred fine, fry a little, and put in the minced fish
+with half a wine-glass of white wine and pepper, salt and sweet herbs
+to season; stew gently for fifteen minutes, thicken with flour, and
+flavour with lemon-juice. Fill the shell with this mixture, having
+previously removed the herbs, set in a baking-pan, or dish, strew
+stale bread crumbs over the top, set in an oven to brown, and then
+serve hot. Garnish with lemon, and parsley.</p>
+
+<p><span class="smcap">John Dory Cutlets, to Fry.</span>—Cut the flesh off from the bones
+in cutlets about three inches broad, egg and dip in bread crumbs,
+then fry a light brown in plenty of dripping, or lard. Garnish with
+fried parsley, and serve with anchovy butter sauce.</p>
+
+<p><span class="smcap">Trout, Boiled.</span>—Clean, scale well, and boil whole in cold water,
+allowing it to boil gradually; vinegar and horse-radish put in the
+water improve the flavour. When done, carefully drain off the water
+so as not to break the skin, and serve with lobster, shrimp, or anchovy
+butter sauce.</p>
+
+<p><span class="smcap">Carp, to Stew.</span>—Clean well, and cut off the fins; then flour, and
+fry over a brisk fire until about three parts dressed; remove, and
+place in a stewpan, with equal parts of beef gravy and water, a table-spoonful
+of mushroom ketchup, a slice of lemon, a few pickled
+mushrooms, a faggot of sweet herbs, and a glass of red wine; season
+with nutmeg, pepper, or cayenne, and mace. Fry a few onions brown
+in the fat the fish was fried in, add these, butter and all, to the
+fish; cover and stew gently for about an hour. Take out the fish,
+pour the gravy over, and garnish with slices of lemon, and fried
+bread cut with pastry-cutters. If the fish is suspected to have a
+muddy flavour, sew up a piece of bread in its belly.</p>
+
+<p><span class="smcap">Whiting, to Boil.</span>—Proceed the same as for haddock.</p>
+
+<p><span class="smcap">Whiting, to Fry.</span>—Fix the tail in the mouth by means of a small
+skewer, or by winding a piece of string round the head of the fish;
+dry well with a cloth, egg, and sprinkle with bread crumbs; then
+place it on its belly in the frying-pan, with plenty of lard or dripping,
+fry a light brown, and garnish with fried parsley; place on a napkin,
+and serve with melted butter.</p>
+
+<h4>POULTRY, ETC.</h4>
+
+<p><span class="smcap">Fowl, Cold, to Dress.</span>—Take the remains of a cold fowl, remove
+the skin, then the bones, leaving the flesh in as large pieces as
+possible; dredge with flour, and fry a light brown in butter: toss
+it up in a good gravy well seasoned, thicken with butter rolled in
+flour, flavour with lemon, and serve hot with sippets.</p>
+
+<p><span class="smcap">Pigeon in Savoury Jelly.</span>—Bone a pigeon, remove the head
+and feet, stuff with sausage meat, and roast. Take a pound of scrag
+<span class="pagenum" id="Page_269">[269]</span>of veal, a slice of ham, three cloves, a little nutmeg, a faggot of
+sweet herbs, a carrot, two shalots, two bay-leaves, a pint of beef
+broth, (p. <a href="#Page_254">254</a>), and an ounce of “Nelson’s Gelatine;” stew gently till
+it will jelly, pass through a fine sieve, then through a bag, add lemon-juice,
+and pour a little into a mould previously dipped in cold water.
+When it is set, lay in the pigeon with the breast down, fill up the
+mould with the jelly, and when cold, turn out. Garnish with parsley.</p>
+
+<p><span class="smcap">Rabbits, Pulled.</span>—Half-boil the rabbits, with an onion, some
+whole pepper, a faggot of sweet herbs, and a piece of lemon-peel;
+pull the flesh into flakes, add a little of the liquor to it, a piece
+of butter rolled in flour, pepper, salt, nutmeg, chopped parsley, and
+the liver boiled and bruised; boil well, stirring occasionally, add a
+table-spoonful of mushroom ketchup, and serve hot.</p>
+
+<h4>VEGETABLES.</h4>
+
+<p><span class="smcap">Artichokes, to Fricassee.</span>—Take artichoke bottoms, put into a
+mixture of fresh butter and cream, melted, shake over the fire till quite
+hot, and dish up.</p>
+
+<p><span class="smcap">Cauliflowers, to Boil.</span>—Cut off the green leaves, wash in salt
+and water to remove caterpillars, &amp;c., then soak for an hour in cold
+water, and boil in milk and water, skimming the pot frequently to
+prevent the flower getting dirty. When the stalks are tender, remove
+carefully, and put into a cullender to drain. They should be served
+very white, and not boiled too much.</p>
+
+<p><span class="smcap">Potatoes, New, to Dress.</span>—Wash well, rub off the skin with a
+cloth, and dry. Boil until done, then put into a vegetable dish with
+a lump of salt butter; stir them up, and send to table.</p>
+
+<p><span class="smcap">Salads</span> should be very fresh, carefully washed, picked, and dried
+in a clean cloth, cut up separately, well mixed, and put into a bowl
+just before using. The salad mixture should be placed at the bottom
+of the bowl, and the salad on top, for if mixed, the vegetables lose
+that crispness which is so delicious. Slices of beet, eggs, or boiled
+potatoes, are placed on top to garnish.</p>
+
+<p><span class="smcap">Turnip-tops, to Boil.</span>—Wash well, boil in three waters with salt,
+drain in a cullender, and chop up fine with pepper, salt, and butter.
+Put in a jelly-mould, turn out, and send hot to table.</p>
+
+<p><span class="smcap">Potato Salad.</span>—Take some cold potatoes, and cut into slices a
+quarter of an inch thick; cut these into various shapes with tin
+pastry-cutters, mix with some flakes of boiled cod, in a basin, and
+pour over them a thick salad mixture; let this remain for an hour
+or two, then form into a heap, pour over the sauce, and garnish
+with slices of beef cut in shapes.</p>
+
+<h4>MEAT.</h4>
+
+<p><span class="smcap">Calf’s Head Cheese.</span>—Boil the head until the bones will come
+out, then put the head, tongue, and brains into a mould with spices
+<span class="pagenum" id="Page_270">[270]</span>and parsley chopped fine, until the mould is quite full, put a plate
+and a weight over it, and when cold, turn out. Serve with parsley,
+and slices of rolled ham, placed round the dish.</p>
+
+<p><span class="smcap">Spiced Beef.</span>—Sprinkle a piece of beef with common salt, and
+let it hang a day. Take a pound of bay salt, half a pound of brown
+sugar, a quarter of a pound of mace, of cloves, allspice, and saltpetre,
+each half an ounce, and an ounce of pepper, pound all together, and
+rub well into the beef every day, and turning it as well for four
+days. When cooking, boil very slowly.</p>
+
+<h4>PASTRY.</h4>
+
+<p><span class="smcap">Apple Jelly—Mould.</span>—Pare, core, and stew six or eight apples
+with lemon-peel, sugar, and sufficient water to cover them, add half an
+ounce of “Nelson’s Gelatine,” dip a mould in cold water, pour in, and
+when cold, turn it out.</p>
+
+<p><span class="smcap">Gooseberry Fool.</span>—Scald a quart of berries, and pass them through
+a sieve, make the pulp sweet, and let it stand to cool; beat up the
+yolks of three eggs, strain them to a quart of milk, set it over a clear
+fire, and keep stirring till it boils; remove, stir till cold, and then add
+the fruit to it gradually.</p>
+
+<p><span class="smcap">Gooseberry Pudding with the Wood in it.</span>—Make a paste of
+flour, chopped beef suet, salt, and water; knead, roll it out thin, sheet a
+basin with it, and fill with young gooseberries, cover with paste, and
+boil. When done, cut a piece out of the top, mix sifted sugar, and a
+lump of butter, or some cream with the fruit, and a little grated nutmeg.
+The name is derived from the gooseberries tasting a little woody; the
+consequence of being too young.</p>
+
+<p><span class="smcap">Rhubarb Fool.</span>—Scald a quart or more of rhubarb, nicely peeled,
+and cut into pieces an inch long, pulp through a sieve, sweeten, and let
+it stand to cool. Put a pint of cream, or new milk, into a stewpan
+with a stick of cinnamon, a small piece of lemon-peel, a few cloves,
+coriander seeds, and sugar to taste; boil ten minutes. Beat up the
+yolks of four eggs, and a little flour, stir into the cream, set over the
+fire till it boils, stirring all the time; remove, and let it stand till cold.
+Mix the fruit and cream together, and add a little grated nutmeg.</p>
+
+<p><span class="smcap">Soda Cake.</span>—Take a pound of flour, of butter and brown sugar, each
+a quarter of a pound, half a pound of currants, two ounces of candied
+lemon-peel, a tea-spoonful of carbonate of soda, and a pint and a half of
+milk. Mix well, and bake for an hour in a mould. It is better when
+kept for a few days.</p>
+
+<p><span class="smcap">Spanish Fritters.</span>—Cut the crumb of a French roll into square
+lengths, half an inch thick; mix nutmeg, powdered cinnamon, sugar,
+and an egg, together. Soak the roll in the mixture, and fry a nice
+brown. Serve with wine sauce.</p>
+
+<p><span class="smcap">Victoria Sandwiches.</span>—Cut sponge-cake into slices a quarter of an
+inch thick, spread some apricot jam, or other preserve, on the top of one
+slice, cover with another, dress down gently, and cut into large
+diamonds; cover with pink icing, and put in an oven to set.</p>
+
+<p><span class="pagenum" id="Page_271">[271]</span></p>
+
+<p><span class="smcap">Plain Pudding.</span>—Weigh three-quarters of a pound of any old
+scraps of bread, either crust or crumb, cut them small, and pour on
+them a pint and a half of boiling water to soak them well. Let it
+stand until the water is cool, then press it out, and mash the bread
+smooth with the back of a spoon. Add to it a tea-spoonful of powdered
+ginger, moist sugar to sweeten, three-quarters of a pound of picked and
+cleaned currants. Mix well, and lay in a pan well buttered; flatten it
+down with a spoon, lay some pieces of butter on the top, and bake in a
+moderate oven. Serve hot.</p>
+
+<p><span class="smcap">Cabinet Pudding.</span>—Over six sponge cakes pour sufficient sherry, or
+white wine, to soak them thoroughly. Beat up six new-laid eggs with a
+quart of new milk, and a little nutmeg, and sweeten with white sugar.
+Put the cakes into the custard without beating them together, and
+turn the whole into a mould previously buttered; tie a paper over the
+top, and steam the pudding for an hour. <i>For Sauce to the Pudding.</i>—Beat
+up the yolks of two eggs, two table-spoonfuls of pounded white
+sugar, and two wine-glassfuls of white wine; mix well together, simmer
+gently, stirring all the time, and serve hot. This, also, makes a
+delicious sweet, which may be eaten when cold, like custard.</p>
+
+<p><span class="smcap">A Boiled Batter Pudding.</span>—Take two eggs, beat well, two
+table-spoonfuls of flour, and enough milk to make a batter. Serve hot,
+with wine sauce.</p>
+
+<h4>SEA COOKERY.</h4>
+
+<p><span class="smcap">First-watch Stew.</span>—Cut pieces of salt beef and pork into dice, put
+them into a stewpan with six whole peppercorns, two blades of mace,
+a few cloves, a tea-spoonful of celery seeds, and a faggot of dried sweet
+herbs; cover with water, and stew gently for an hour; then add
+fragments of carrots, turnips, parsley, or any other vegetables at hand,
+with two sliced onions, and some vinegar to flavour; thicken with
+flour, or rice, remove the herbs, and pour into the dish with toasted
+bread, or freshly baked biscuit broken small, and serve hot. When they
+can be procured, a few potatoes improve it very much.</p>
+
+<p><span class="smcap">Sea Pie.</span>—Make a thick pudding crust, line a dish with it, or, what
+is better, a cake tin; put a layer of sliced onions, then a layer of salt
+beef cut in slices, a layer of sliced potatoes, a layer of pork, and
+another of onions, strew pepper over all, cover with a crust, and tie
+down tightly with a cloth previously dipped in boiling water and
+floured. Boil for two hours, and serve hot in a dish.</p>
+
+<h3>FOOD FOR JUNE.</h3>
+
+<p><span class="smcap">Meat.</span>—Beef, <i>grass-lamb</i>, house-lamb, mutton, pork, veal, buck-venison.</p>
+
+<p><span class="smcap">Fish.</span>—Carp, cod, conger-eels, <i>crabs</i>, cray-fish, dabbs, dace, dory,
+eels, flounders, gurnets, haddocks, herrings, ling, <i>lobsters</i>, mackerel,
+mullet, perch, pike, plaice, <i>prawns</i>, <i>salmon</i>, <i>salmon-trout</i>, <i>skate</i>, smelts,
+soles, sturgeon, tench, trout, turbot, whitebait, whitings.</p>
+
+<p><span class="pagenum" id="Page_272">[272]</span></p>
+
+<p><span class="smcap">Poultry and Game.</span>—Chickens, ducklings, fowls, green geese,
+leverets, pigeons, plovers, pullets, rabbits, turkey-poults, wheat-ears,
+wood-pigeons.</p>
+
+<p><span class="smcap">Vegetables.</span>—Angelica, artichoke, asparagus, beans (French,
+kidney, and Windsor), white beet, cabbage, carrots, cauliflowers,
+chervil, cucumbers, endive, herbs of all sorts, leeks, lettuce, onions,
+parsley, peas, potatoes, purslane, radishes, salad of all sorts, spinach,
+turnips, vegetable marrow.</p>
+
+<p><span class="smcap">For Drying.</span>—Burnet, mint, tarragon, orange-thyme.</p>
+
+<p><span class="smcap">For Pickling.</span>—Garlic.</p>
+
+<p><span class="smcap">Fruit.</span>—<i>Apples</i>—John apple, stone pippin, golden russet. Apricots.
+<i>Cherries</i>—Duke, bigaroon, black-heart. Currants; gooseberries;
+melons. <i>Pears</i>—Winter green. Strawberries. <i>Forced</i>—Grapes,
+nectarines, peaches, pines.</p>
+
+<h3>COOKERY FOR JUNE.</h3>
+
+<h4>SOUPS.</h4>
+
+<p><span class="smcap">Julienne</span> is made the same as <i>soup santé</i>, omitting the lettuce and
+chervil.</p>
+
+<p><span class="smcap">Soup Sante, or Gravy Soup.</span>—Shred carrots and turnips small,
+with celery heads about two inches long; wash and steam them
+separately in a little water till nearly done; when ready, cut the white
+of the celery small, and a small quantity of cabbage, chervil, Cos
+lettuces, endive, and leeks; put all to boil till quite tender in three
+quarts of beef stock; add, if at hand, asparagus tops, green peas, small
+onions, &amp;c.; and, when done, serve hot.</p>
+
+<p><span class="smcap">Spinach.</span>—Shred two handfuls of spinach, a turnip, two onions, a
+head of celery, two carrots, a little thyme and parsley; put all into a
+stewpan, with an ounce of butter, and a pint of veal stock, or the liquor
+in which meat has been boiled; stew till tender, pulp through a coarse
+sieve, add a quart of fresh water, salt and pepper, and boil all together.
+Make some small suet dumplings the size of a walnut, put them into the
+tureen, and pour the soup on hot.</p>
+
+<p><span class="smcap">À la Musquetaire.</span>—Take a pint of green peas, and a handful of
+sorrel, boil in a pint of beef stock, on a slow fire; add a quart of water,
+and boil a neck of mutton in it, which, when done, glaze as a fricandeau,
+and serve all together.</p>
+
+<h4>FISH.</h4>
+
+<p><span class="smcap">Lobster Balls.</span>—Take the meat of a lobster, with the coral and
+spawn, pound in a mortar, add bread crumbs, about a quarter the
+proportion of the lobster, and season with cayenne, white pepper, mace,
+and salt. Mix sufficient melted butter with the whole to form into a
+mass, make into balls the size of small apples, egg well, dip in bread
+crumbs, and fry a pale brown.</p>
+
+<p><span class="pagenum" id="Page_273">[273]</span></p>
+
+<p><span class="smcap">Prawns and Shrimps, to Boil.</span>—Let the water be boiling briskly,
+with a handful of salt in it, throw in the prawns or shrimps, and, when
+they are done enough, they will float to the surface; remove, place in a
+cullender to drain, then throw them into a dry towel, and rub a good
+quantity of salt among them whilst hot, then wrap them up in the towel,
+and keep until quite cold.</p>
+
+<p><span class="smcap">Salmon Dressed, to Pot.</span>—Take the remains of a dressed salmon,
+remove the bones, mash it upon a board, season with a little allspice,
+pepper, and salt; then add some thick melted butter, sufficient to form
+into a paste; but do not make it too moist; then press into a pot, and
+pour clarified butter over the top. If at hand, the coral and spawn of a
+lobster, or a few shrimps or prawns, improve it, both in flavour and
+appearance.</p>
+
+<p><span class="smcap">Skate, to Fry.</span>—Prepare the fish as directed at p. <a href="#Page_263">263</a>, egg well,
+dip in bread crumbs, and fry carefully in plenty of dripping. Garnish
+with fried parsley, and serve with crab sauce, anchovy and butter
+sauce, soy or ketchup.</p>
+
+<p><span class="smcap">Whitebait, to Fry.</span>—Dry thoroughly, dip in egg, flour well, and
+dredge with flour all the time they are frying, until they have a
+complete coating over them, taking care to keep them moving, or else
+they will stick to each other or adhere to the pan. Serve with a lemon
+cut in half. Brown bread and butter rolled, and cold punch, should
+be partaken of at the same time.</p>
+
+<h4>POULTRY, ETC.</h4>
+
+<p><span class="smcap">Fowl, Curried Malabar Fashion.</span>—Cut a fowl into small joints,
+and wash it well in cold water. Mince an onion or two, put three
+ounces of butter in a stewpan, fry the onion a nice brown, then add the
+meat, a table-spoonful of flour, the same of curry powder, and simmer
+for ten minutes; then add a pint of veal broth or water, and stew for
+half an hour, with a stick of cinnamon. Scrape some cocoa-nut into a
+basin, with a gill and a half of warm water, press it well with the back
+of a spoon, strain through a sieve, and add with two or three bay-leaves
+five minutes before serving. Shake the pan once or twice, squeeze half
+a lemon in, or add a table-spoonful of vinegar, and serve hot, with the
+rice separate, having previously removed the bay-leaves.</p>
+
+<p><span class="smcap">Beef, Mutton, or Veal, may be Dressed the same.</span>—If a
+cocoa-nut cannot be procured, blanch four ounces of sweet almonds,
+pounded to a paste, add a gill of water, and rub through a sieve; this
+is to be added to the curry in the same manner as the cocoa-nut liquor.
+A gill of cream or milk, will answer very well, or a table-spoonful of
+flour, mixed with two ounces of butter, may be substituted when the
+others cannot be obtained.</p>
+
+<p><span class="smcap">Turkey, Dutch Way.</span>—Boil, season with salt, pepper, and cloves;
+add a quarter of a pound of rice or vermicelli to every quart of broth,
+and serve hot, garnishing with toasted bread cut with a pastry-cutter.</p>
+
+<p><span class="pagenum" id="Page_274">[274]</span></p>
+
+<h4>VEGETABLES.</h4>
+
+<p><span class="smcap">Beans, French, à la Crême.</span>—String them, cut into slips, and
+boil in plenty of water, with salt in it. When done, drain them. Put
+into a stewpan with two ounces of fresh butter, the yolks of three eggs,
+beaten up in a gill of cream, and set over a slow fire. When hot, add
+a table-spoonful of vinegar, and the beans; simmer for five minutes,
+stir with a wooden spoon, to prevent burning or curdling, and serve
+hot.</p>
+
+<p><span class="smcap">Beans, Kidney, to Boil.</span>—String, slit down the middle, and cut
+them across; cover with salt and water, let them remain some time,
+boil till tender, and then serve with melted butter.</p>
+
+<p><span class="smcap">Beans, Windsor, to Boil.</span>—Boil in salt and water till tender, then
+serve with parsley and butter.</p>
+
+<p><span class="smcap">Chervil, Boiled.</span>—Wash, and pick very clean; put a tea-spoonful
+of salt into half a pint of boiling water, boil the chervil about ten
+minutes, drain on a sieve, and serve with good melted butter.</p>
+
+<p><span class="smcap">Cucumbers to Stew.</span>—Slice an equal quantity of cucumbers and
+onions, and fry them together in butter, strain on a sieve, put them
+with a gill of gravy, two table-spoonfuls of white wine, and a blade of
+mace, into a saucepan. Stew five or six minutes, add a piece of butter
+rolled in flour, salt, and cayenne pepper. Shake well together until
+thick enough, then dish and serve hot.</p>
+
+<p><span class="smcap">Onions, to Roast.</span>—Roast with the skins on; when tender, peel
+carefully, and serve with cold butter, and salt.</p>
+
+<p><span class="smcap">Turnips, to Boil and Mash.</span>—Boil until tender, drain on a sieve,
+and mash well, with butter, pepper, and salt. Observe that there are
+not any lumps. Serve hot in a vegetable dish, either plain, or previously
+pressed into a pudding-mould.</p>
+
+<p><span class="smcap">Vegetable Marrow, to Dress.</span>—1. Peel the same as apples, cut
+in halves, and scrape the seeds out of the inside; then boil for about
+twenty minutes, with a little salt in the water, and when soft, take
+them up, drain on a sieve, and mash up with pepper, salt, and butter
+or cream. 2. Peel, cut in halves, remove the seeds, and put into a
+stewpan with water, salt, lemon-juice, and a small piece of fat bacon.
+Stew gently till quite tender, and serve up with Dutch sauce.</p>
+
+<h4>MEAT.</h4>
+
+<p><span class="smcap">Mutton, Breast of, Grilled.</span>—Par-boil, score, pepper and salt it
+well, rub with the yolk of egg, dip in bread crumbs and chopped
+parsley, and broil, or roast it in a Dutch oven. Serve with caper sauce.</p>
+
+<p><span class="smcap">Sausages, Oxford.</span>—Chop a pound and a half of pork, the same
+of veal, deprived of skin and tendons, add three-quarters of a pound
+of beef suet. Mince and mix well. Steep the crumb of a penny loaf
+in water, then mix it with the meat; add sage, salt, pepper, and allspice
+to taste, roll into balls, flatten, and fry a light brown.</p>
+
+<p><span class="pagenum" id="Page_275">[275]</span></p>
+
+<p><span class="smcap">Tripe Stewed.</span>—Cut some nice white tripe into slips, put the pieces
+into some rich gravy, with a lump of butter the size of a hen’s egg,
+rolled in flour; shake until the butter is melted, then add a table-spoonful
+of white wine, some chopped parsley, pepper, salt, a few
+pickled mushrooms, and a squeeze of lemon; shake all well together,
+and stew gently till tender.</p>
+
+<p><span class="smcap">Sweetbreads, Larded.</span>—Par-boil two sweetbreads; when cold, lard
+them down the middle with little bits of bacon, then with small slices
+of lemon-peel on either side, and then with little pieces of pickled
+cucumber cut very small; stew gently in rich gravy, thickened with
+flour; add mushroom ketchup to taste, and a squeeze of lemon.</p>
+
+<h4>PASTRY.</h4>
+
+<p><span class="smcap">Apricot Pudding.</span>—Split a dozen large apricots, remove the stones,
+and scald till quite soft. Pour a pint of boiling cream upon the grated
+crumbs of a penny loaf; when nearly cold, add four ounces of sifted
+sugar, the yolks of four well-beaten eggs, and a wine-glassful of white
+wine. Pound the fruit in a mortar, with half of their kernels; mix the
+fruit and the other ingredients together. Line your dish with paste,
+put a layer round the edge, pour in the mixture, and bake for half
+an hour.</p>
+
+<p><span class="smcap">Brentford Rolls.</span>—Mix with two pounds of flour a little salt,
+two ounces of sifted sugar, four ounces of butter, and two eggs beaten
+with two table-spoonfuls of yeast, and about a pint of milk. Knead
+the dough well, and set it to rise before the fire. Make a dozen rolls,
+butter tin plates, and set them before the fire to rise, till they are
+of a proper size, then bake for half an hour.</p>
+
+<p><span class="smcap">Cheshire Puffs.</span>—Strain some cheese curd from the whey, and
+beat half a pint of it fine in a mortar, with a table-spoonful and a half
+of flour, the white of one egg, and the yolks of three; add a table-spoonful
+of orange-flower water, a quarter of a nutmeg, and sugar to
+make it pretty sweet. Lay a little of this paste in small round cakes,
+on a tin plate. If the oven be hot, a quarter of an hour will bake
+them. Serve with pudding sauce.</p>
+
+<p><span class="smcap">Cumberland Pudding.</span>—Mix six ounces of grated bread, the same
+quantity of well picked and cleaned currants, beef suet finely shred,
+finely chopped apples, and lump sugar; add six eggs, half a grated
+nutmeg, a pinch of salt, the rind of a lemon minced as fine as possible,
+a <i>large</i> table-spoonful of citron, orange, and lemon-peel, cut thin. Mix
+thoroughly together, put the whole into a mould, cover close with a
+floured cloth, and boil for three hours. Add the juice of half a lemon
+to pudding sauce, boil and serve with the pudding.</p>
+
+<p><span class="smcap">German Puffs.</span>—Mix two table-spoonfuls of fine flour with two
+well-beaten eggs, half a pint of cream, or milk, and two ounces of melted
+butter; stir all well together, add a little salt and nutmeg, put into
+tea-cups, or small tin moulds, half full, and bake for a quarter of an hour
+in a quick oven, hot enough to colour them at the top and bottom.
+<span class="pagenum" id="Page_276">[276]</span>Turn them into a dish, and strew pounded sugar over them. Some
+like wine sauce with them.</p>
+
+<h3>FOOD FOR JULY.</h3>
+
+<p><span class="smcap">Meat.</span>—Beef, <i>grass-lamb</i>, mutton, veal, buck-venison.</p>
+
+<p><span class="smcap">Fish.</span>—Barbel, brill, carp, cod, conger-eels, <i>crabs</i>, cray-fish, dabbs,
+<i>dace</i>, dory, eels, flounders, gurnets, haddocks, herrings, ling, <i>lobsters</i>,
+<i>mackerel</i>, mullet, perch, pike, plaice, <i>prawns</i>, salmon, skate, soles, tench,
+thornback, trout.</p>
+
+<p><span class="smcap">Poultry and Game.</span>—<i>Chickens</i>, ducks, fowls, <i>green geese</i>, leverets,
+pigeons, plovers, rabbits, turkey-poults, wheat-ears, <i>wild pigeons</i>, wild
+rabbits.</p>
+
+<p><span class="smcap">Vegetables.</span>—Artichoke, asparagus, balm, beans (French, kidney,
+scarlet, and Windsor), carrots, cauliflowers, celery, chervil, cucumbers,
+endive, finochio, herbs of all sorts, lettuces, mint, mushrooms, peas,
+potatoes, purslane, radishes, rocambole, salads of all sorts, salsify,
+scorzonera, sorrel, spinach, turnips.</p>
+
+<p><span class="smcap">For Drying.</span>—Knotted marjoram, mushrooms, winter savory.</p>
+
+<p><span class="smcap">For Pickling.</span>—French beans, red cabbage, cauliflower, garlic,
+gherkins, nasturtiums, onions.</p>
+
+<p><span class="smcap">Fruit.</span>—<i>Apples</i>—codlin, jennetting, margaret, summer pearmain,
+summer pippin. Apricots, cherries, currants, <i>damsons</i>, gooseberries,
+melons, nectarines, peaches. <i>Pears</i>—Catherine, green-chisel, jargonelle,
+musque. Oranges, pine-apples, plums, raspberries, strawberries.</p>
+
+<h3>COOKERY FOR JULY.</h3>
+
+<h4>SOUPS.</h4>
+
+<p><span class="smcap">Almond.</span>—Take a quart of almonds, scald, remove the skins, and
+pound in a mortar with the hard yolks of six eggs, until they become
+a fine paste. Mix with them gradually two quarts of new milk, a
+quart of cream, and a quarter of a pound of double refined sugar; beat
+the whole very fine, and stir it well together. When properly mixed,
+set it over a slow fire, and stir quickly till it becomes pretty thick, then
+remove and pour into the tureen.</p>
+
+<p><span class="smcap">Calf’s Head.</span>—Scald and wash the head clean with salt and water,
+then place in a stewpan with sufficient water to cover it; add a faggot
+of sweet herbs, an onion stuck with cloves, six blades of mace, and
+a table-spoonful and a half of pearl-barley. Stew till tender, and add
+a head of stewed celery. Season with pepper, pour the soup into the
+tureen, place the head in the centre, and serve.</p>
+
+<p><span class="smcap">Fish Stock.</span>—Take a pound of skate, five flounders, and two pounds
+of eels, clean them well, cut into small pieces, cover with water when
+placed in a stewpan, and season with mace, pepper, salt, an onion stuck
+with cloves, a head of celery, a faggot of sweet herbs, and a tea-spoonful
+<span class="pagenum" id="Page_277">[277]</span>of parsley-seed. Simmer for an hour and a half, closely covered, then
+strain off for use. As this stock will not keep more than two days, it
+should only be made as required.</p>
+
+<p><span class="smcap">Prawn.</span>—Boil a hundred prawns in a little water, vinegar, salt, and
+a few sweet herbs, and save the liquor. Pick the prawns, and pound
+the shells and a small roll. Pour the liquor over the shells in a sieve,
+and then pour two quarts of fish stock (see p. <a href="#Page_276">276</a>) over them. Tear
+a lobster into small pieces, and add this with a quart of good beef
+stock (see p. <a href="#Page_253">253</a>) to the whole. Simmer gently, season with pepper
+and salt, and thicken with floured butter, then serve.</p>
+
+<h4>FISH.</h4>
+
+<p><span class="smcap">Lobster, to Pot Cold.</span>—Choose a hen lobster. Remove the
+spawn, coral, flesh, and pickings about the head, and mix with the
+meat from the claws; pound well in a mortar, seasoning with white
+pepper, cayenne, and pounded mace; then add some thick melted
+butter, until it forms a good thick paste. Remove the meat from the
+tail, pound and season the same, then put half of it in the bottom of the
+pot, and cover with the other paste. Pour clarified butter over the top
+of each pot, and keep in a cool place.</p>
+
+<p><span class="smcap">Prawns, to Pot.</span>—Boil and pick a sufficient quantity of prawns,
+then pound them in a mortar, and mix them up into a paste with a
+little butter; season with white pepper, salt, and a little allspice, then
+press into the pots, and cover with clarified butter.</p>
+
+<p><span class="smcap">Mackerel, to Broil.</span>—Clean, split down the belly, spread open,
+cut off the heads, and pepper well inside: then flour them lightly to
+prevent their sticking to the bars of the gridiron, and put over a clear
+fire, until done a light brown, then serve, spread open with the insides
+uppermost, with a lump of butter the size of a walnut rubbed over each,
+or with plain melted butter.</p>
+
+<p><span class="smcap">Mackerel, to Marinade.</span>—Prepare the same as dace.</p>
+
+<p><span class="smcap">Salmon, to Pickle Cold.</span>—Boil some of the liquor in which the
+fish was dressed with an equal part of vinegar, and add some whole
+peppercorns; when it bubbles, remove from the fire, and pour over
+any cold salmon you have at hand. If the salmon is not well done,
+boil it up in the pickle until well dressed.</p>
+
+<p><span class="smcap">Salmon, to Pickle Undressed.</span>—Scale the fish, rub well with a
+cloth, and scrape away all the blood about the back-bone, but do not
+wash it; cut off the head, and divide the fish into pieces about six
+inches long, then boil the pieces in a pickle made of equal parts of
+vinegar and water, with a few cloves, and two or three blades of mace,
+until done; skim carefully all the time the fish is boiling, and when
+done remove the fish, and pour the liquor into a jar or tub, so that
+both may become cold; when cold, put the fish into the liquor, with
+one-third more vinegar, and some whole pepper.</p>
+
+<p><span class="smcap">Trout, to Pickle.</span>—Prepare the same as salmon.</p>
+
+<p><span class="pagenum" id="Page_278">[278]</span></p>
+
+<h4>POULTRY, ETC.</h4>
+
+<p><span class="smcap">Chicken, Roasted.</span>—Clean, singe, and truss them, then put down
+before a good fire. Dust well with flour, and baste well. Make a gravy of
+the necks and gizzards, which should be strained and poured into the dish.</p>
+
+<p><span class="smcap">Plovers, Roasted.</span>—They are trussed, dressed, and sent to table in
+the same way as snipes (see page <a href="#Page_259">259</a>).</p>
+
+<p><span class="smcap">Rabbits, Mumbled.</span>—Boil well, but not too much, remove the flesh
+and chop fine, then add nutmeg, salt, lemon-peel, and the juice of a
+lemon. Put it into a stewpan with twelve eggs, and three-quarters of
+a pound of butter; stir well, and serve in a dish with carved sippets.</p>
+
+<h4>VEGETABLES.</h4>
+
+<p><span class="smcap">Green Peas, Stewed.</span>—Put a quart of good peas into a stewpan,
+with a lettuce and small onion sliced small, but not any water; add a
+piece of butter the size of an orange, pepper and salt to taste, and stew
+gently for two hours. Beat up an egg, and stir into them (or a lump
+of butter will do as well). Mint should be stewed (if it can be procured)
+with them, and ought to be chopped fine, and stirred in with some good
+gravy.</p>
+
+<p><span class="smcap">Herb Pie.</span>—Pick two handfuls of parsley from the stems, half the
+quantity of spinach, two lettuces, some mustard and cress, a few leaves
+of borage, and a little mint. Wash and boil them a little, then drain,
+press out the water and chop small; mix a batter of flour, two eggs well
+beaten, half a pint of milk and a pint of cream, and pour it upon the
+herbs. Cover in with a good crust, and bake.</p>
+
+<p><span class="smcap">Mushrooms, to Dress.</span>—Take very white button mushrooms, remove
+the stalks, wash well, put into a stewpan, with the juice of two lemons,
+a little white pepper, half a glass of white wine, a faggot of sweet
+herbs, and a table-spoonful of sweet oil. Put all over the fire, and after
+two boilings take it off, let it cool, and serve hot.</p>
+
+<h4>MEAT.</h4>
+
+<p><span class="smcap">Beef, Pressed.</span>—Salt a piece of the thin part of the flank, the tops
+of the ribs, or a piece of the brisket, with salt and saltpetre for five
+days. Boil until very tender, then place between two boards, with a
+heavy weight upon the top one, and let it remain until cold. Serve as
+it is, and garnish with parsley.</p>
+
+<p><span class="smcap">Devonshire Squab Pie.</span>—Prepare apples as for other pies, and lay
+them in rows, with mutton chops. Shred some onion, mix with brown
+sugar, and sprinkle among them, then add a little pepper and salt, pour
+in a tea-cupful of water, and cover in your pie, having previously lined
+the dish as usual. Bake it well.</p>
+
+<p><span class="smcap">Heart—Beef, Roasted.</span>—Wash it carefully, stuff with the following
+stuffing, roast well, and serve with rich gravy and currant jelly sauce:—Chop
+two ounces of beef suet very fine and mix with three ounces
+<span class="pagenum" id="Page_279">[279]</span>of bread crumbs, a little parsley, marjoram, lemon thyme, pepper, salt,
+half a drachm of nutmeg, a drachm of grated lemon-peel, and one shalot
+shred fine. When well mixed, add an egg beaten up, and mix well
+again until of a good consistence.</p>
+
+<p><span class="smcap">Veal Cutlets à la Maintenon.</span>—Cut slices of veal into pieces
+three-quarters of an inch thick, and of a moderate size, beat well with
+a rolling-pin, and egg over both sides, then dip them into a mixture of
+bread crumbs, pepper, salt, grated nutmeg, thyme, and parsley, and
+put into white papers folded down at the sides. Broil, and serve
+with melted butter and mushroom ketchup in a sauce-boat.</p>
+
+<h4>PASTRY.</h4>
+
+<p><span class="smcap">Damascus Biscuits.</span>—Take the whites of three eggs beaten to a
+froth, a quarter of a pound of good beef suet chopped very fine, and
+half an ounce of bitter almonds blanched, chopped fine, and beaten
+well with the froth of the eggs. Then take the yolks of the eggs, and
+mix with six ounces of sifted loaf sugar; beat well, pour into the
+mixture of almonds and whites of eggs; mix well and shake in two
+ounces of flour, with sufficient lemon to flavour them. Pour into small
+tins, or moulded papers, and bake in a <i>quick</i> oven.</p>
+
+<p><span class="smcap">Derbyshire Bread.</span>—Rub four ounces of butter into four pounds
+of flour, add four eggs well beaten, a pint of milk, and a table-spoonful
+of yeast. Mix them into a paste, make into rolls, and let them stand
+half an hour before the fire to rise; then put them into the oven to bake.
+Dip them in milk the next day, and let them stand before the fire in a
+Dutch oven for about twenty minutes.</p>
+
+<p><span class="smcap">Devonshire Syllabub.</span>—Make the same as London syllabub, and
+then put clouted cream on the top, with powdered cinnamon, and
+sugar.</p>
+
+<p><span class="smcap">Housewife’s Cream.</span>—Take half a pint of good cream, a quarter of
+a pint of white wine, a tea-cupful of powdered white sugar, and the
+rind and juice of one lemon. Put all into a large basin, and whisk till
+it becomes quite thick, then put into glasses, and let them remain in a
+cool place till required. [This cream is better if made the day before
+it is wanted, and it will keep good for several days, if the weather is
+not too warm.]</p>
+
+<p><span class="smcap">London Syllabub.</span>—Put a pint and a half of white wine into a
+bowl, sweeten with sugar, and add grated nutmeg to taste. Then milk
+into it about two quarts of milk, frothed up, but the quantity must
+depend upon the taste, for it will require more milk if too acid.</p>
+
+<p><span class="smcap">Newcastle Pudding.</span>—Butter a basin or mould, stick it all round
+with sultanas or dried cherries, then put in a slice of bread crumb
+soaked in milk, and over that layers of thin bread crumb buttered,
+until three parts filled; fill up with custard, and boil for an hour and a
+half.</p>
+
+<p><span class="smcap">Nourmahal Cake.</span>—Cut four slices of sponge-cake about an inch
+thick and of an oval shape, but each slice smaller than the others.
+<span class="pagenum" id="Page_280">[280]</span>Spread a thick layer of apricot jam upon the first and largest slice, and
+then lay the next sized slice upon it; spread the second slice with
+apple marmalade, and cover with the third size, which is to be spread
+in like manner with strawberry jam, and covered with the smallest size.
+Press the top lightly with the hand, and with a sharp knife cut away
+the central part, so as to leave a wall about two inches and a half thick,
+which is to be trimmed outside. Mash up the part removed from the
+centre, with equal parts of white wine and brandy, sufficient to flavour,
+and stir in some good thick custard, then pour into the centre of the
+cake. Whip the whites of two eggs into a stiff froth, pour over the
+whole, heaping it well up in the centre, and shake sifted sugar thickly
+on, then place in a quick oven until the frosting is set. A few pieces of
+strawberry jam or any other preserve placed round the bottom of the
+dish, gives a finish to the whole.</p>
+
+<h3>FOOD FOR AUGUST.</h3>
+
+<p><span class="smcap">Meat.</span>—Beef, grass-lamb, mutton, veal, buck-venison.</p>
+
+<p><span class="smcap">Fish.</span>—Barbel, brill, carp, cod, conger-eels, crabs, cray-fish, dabbs,
+<i>dace</i>, eels, flounders, gurnets, haddocks, herrings, lobsters, <i>mackerel</i>,
+mullet, oysters, <i>perch</i>, <i>pike</i>, plaice, <i>prawns</i>, salmon, skate, soles, tench,
+thornback, <i>turbot</i>, whitings.</p>
+
+<p><span class="smcap">Poultry and Game.</span>—Chickens, ducks, fowls, <i>green geese</i>, <i>grouse</i>
+(from 12th), leverets, moor-game, pigeons, plovers, rabbits, turkeys,
+turkey-poults, wheat-ears, wild ducks, wild pigeons, wild rabbits.</p>
+
+<p><span class="smcap">Vegetables.</span>—Artichokes, beans (French, kidney, scarlet, and
+Windsor), white beet, carrots, cauliflowers, celery, cucumbers, endive,
+finochio, pot-herbs of all sorts, leeks, lettuces, mushrooms, onions, peas,
+potatoes, purslane, radishes, salad of all sorts, salsify, scorzonera,
+shalots, spinach, turnips.</p>
+
+<p><span class="smcap">For Drying.</span>—Basil, sage, thyme.</p>
+
+<p><span class="smcap">For Pickling.</span>—Red cabbage, capsicums, chilies, tomatoes, walnuts.</p>
+
+<p><span class="smcap">Fruit.</span>—<i>Apple</i>—codlin, summer pearmain, summer pippin. Cherries,
+currants, damsons, figs, filberts, gooseberries, grapes, melons, mulberries,
+nectarines, peaches. <i>Pears</i>—jargonelle, summer Bon Chrétien,
+Windsor. <i>Plums</i>—greengages, Orleans. Raspberries, Alpine strawberries.</p>
+
+<h3>COOKERY FOR AUGUST.</h3>
+
+<h4>SOUPS.</h4>
+
+<p><span class="smcap">À la Chartre.</span>—Clean three or four sweetbreads in warm water,
+then scald in boiling water, and put them into a saucepan with a faggot
+of parsley, three cloves, four shalots, a few mushrooms, and a quart
+of good giblet soup (see page <a href="#Page_258">258</a>); stew all gently over a slow fire,
+and when done, if requisite, season with pepper and salt, and serve hot
+with the sweetbread and mushrooms in the tureen, the rest being passed
+through a sieve.</p>
+
+<p><span class="pagenum" id="Page_281">[281]</span></p>
+
+<p><span class="smcap">Ox Cheek.</span>—Break the bones of the cheek, and well wash and clean
+it. Put two ounces of butter in a large stewpan, and lay the cheek
+in with the fleshy side downwards; then add about half a pound of
+lean ham sliced, with three large onions, two carrots, three or four
+heads of celery, and one parsnip, all sliced small; set over a moderate
+fire for a quarter of an hour, then add three blades of mace, and four
+quarts of water, and simmer gently till it is reduced to two quarts.
+Strain off the soup, and add the white part of a head of celery cut in
+small pieces, with a little browning to colour it. Scald two ounces
+of vermicelli, and put into the soup; boil for ten minutes, then pour
+into the tureen, and serve hot. (This soup is seldom made until the
+latter part of this month, as parsnips do not come in until then, or
+early in September, but in case it is desired earlier, two potatoes may
+be substituted for the parsnip. The cheek must be saved for stewing,
+for which see page <a href="#Page_283">283</a>).</p>
+
+<p><span class="smcap">Scotch Leek.</span>—Take the water that has boiled a leg of mutton, put
+it into a stewpan, with as many pea-shells (washed clean) as you can
+get; simmer gently for a quarter of an hour, strain off the liquor,
+throw away the pea-shells, and return the liquor to the stewpan; then
+add two leeks, chopped fine, to every quart of liquor, and pepper and
+salt to taste; simmer gently for an hour, then mix some oatmeal, quite
+smooth, with a little of the soup, set it over a slow fire and simmer
+again, but take care that it does not burn. When done, pour into the
+tureen, and serve hot.</p>
+
+<h4>FISH.</h4>
+
+<p><span class="smcap">Eels, Broiled.</span>—Skin and clean them, cut into pieces about three
+inches long, and boil slowly over a good fire: then serve with melted
+butter.</p>
+
+<p><span class="smcap">Eels, to Pot.</span>—Skin and clean the eels, split them, and remove the
+back-bone, then cut into pieces two or three inches long, and season
+with pepper, salt, dried sage rubbed fine, and powdered allspice and
+nutmeg. Place the pieces in a baking-dish in layers, pour in clarified
+butter until full; cover with paper, and bake in a moderately quick
+oven for an hour and a half. When cold, remove them, press into pots,
+and cover with clarified butter.</p>
+
+<p><span class="smcap">Perch, to Fry.</span>—Clean, cut all the fins close off, open by the belly,
+dry well, dust with flour, and fry a light brown, in plenty of lard or
+olive oil. Serve with melted butter, anchovy, soy, or ketchup.</p>
+
+<p><span class="smcap">Pike, to Bake.</span>—Scale and clean the fish, cut off its fins, and stuff
+the belly with the pudding-meat given in the volume; then place the
+tail in the mouth, as recommended for stewing, and put it upon its
+belly in a baking-dish. Flour the fish well all over, cover with a few
+lumps of butter, and place in an oven, or a Dutch oven before the fire,
+taking care to baste it occasionally with some of the fat. When done,
+remove the pike, place on a clean dish, add a squeeze of lemon, a little
+soy and melted butter together, mix, and pour into the dish; garnish
+with sliced lemon, and serve as hot as possible.</p>
+
+<p><span class="pagenum" id="Page_282">[282]</span></p>
+
+<p><span class="smcap">Turbot, to Boil.</span>—Choose a sufficiently large kettle, pour in sufficient
+water to cover the fish, add a handful of salt, a table-spoonful of
+shred horse-radish, and two table-spoonfuls of vinegar. Boil until the
+water has acquired some flavour, and then allow it to become cool.
+Score the fish just through the skin on the dark side, so as to prevent
+it cracking on the other, and then place it in the kettle with the dark
+side downwards, and check the boiling as soon as ebullition takes
+place; observe also that the scum is removed frequently, and that no
+blacks fall into the kettle. When done, remove, sprinkle the surface
+with the dried spawn of a hen lobster, or if it cannot be procured, a
+little scraped horse-radish. Serve with lobster, shrimp, or crab sauce.
+(A moderate sized turbot requires about half an hour to cook it well,
+a large one from three-quarters of an hour to an hour, and a thick slice
+from twenty to twenty-five minutes.) When the fish is done, it should
+be well drained, and placed upon a napkin or serviette laid over a fish
+drainer.</p>
+
+<h4>POULTRY, ETC.</h4>
+
+<p><span class="smcap">Grouse, to Roast.</span>—Twist the head under the wing, and roast them
+like fowls, but they must not be too much done. Serve with a rich
+gravy in the dish, and bread sauce.</p>
+
+<p><span class="smcap">Leveret, Roasted.</span>—Skin, and truss nicely, then roast on a spit;
+rub the back over with butter, flour well, and keep before a brisk fire
+for half an hour at the most, but generally from twenty to twenty-five
+minutes is sufficient. Serve with hare sauce. They do not require
+stuffing like hare.</p>
+
+<p><span class="smcap">Wheat-ears, to Roast.</span>—These are dressed the same as snipes.</p>
+
+<h4>VEGETABLES.</h4>
+
+<p><span class="smcap">Carrots, to Boil.</span>—Scrape them clean, put into a saucepan, and if
+young, boil for half an hour, if old, they will require more. When
+done, rub them in a clean cloth, and serve whole, or sliced into the
+dish with melted butter over them.</p>
+
+<p><span class="smcap">Endive, to Stew.</span>—Boil in four different salt waters, to extract the
+bitter taste, and when tender throw it into cold water, squeeze well,
+and chop fine, then put into a stewpan with a lump of butter, and a
+few young onions chopped fine; let it dry, dredge with a dessert-spoonful
+of flour, add some pepper and salt, a little gravy, two tea-spoonfuls
+of sifted sugar, and stew gently a quarter of an hour.</p>
+
+<h4>MEAT.</h4>
+
+<p><span class="smcap">Ham, to Boil.</span>—Soak the ham in cold water the night before it is
+to be dressed, scrape it clean, and put it into the boiler with cold water.
+Skim the liquor while boiling, do not let it boil fast, but simmer only,
+and add a little cold water to check it occasionally. When done, take
+it up, pull off the skin carefully, and dust with bread raspings; set before
+<span class="pagenum" id="Page_283">[283]</span>the fire for a few minutes, then garnish with turnips and carrots cut
+to resemble flowers, or stick with cloves, or garnish with boiled carrots.
+A ham of twenty pounds weight requires six hours and a half boiling.
+The established rule, as regards the boiling of meat, is to allow a quarter
+of an hour to each pound; but for ham and pork you will allow from
+twenty to twenty-five minutes.</p>
+
+<p><span class="smcap">Ox Cheek, Stewed.</span>—After having prepared the soup as previously
+directed, remove the cheek as whole as possible, and have ready a boiled
+turnip, and carrot, cut in square pieces, and some toasted bread cut into
+dice; add cayenne, and some of the soup, then serve hot, with carved
+sippets round the dish.</p>
+
+<h4>PASTRY.</h4>
+
+<p><span class="smcap">Batter Pudding.</span>—Take a quart of milk, mix with six table-spoonfuls
+of flour, six well-beaten eggs, a table-spoonful of powdered
+ginger, and a tea-spoonful of salt; flour a cloth that has been wet, or
+butter a basin and put the batter into it, tie tight, and plunge it into
+boiling water, the bottom upwards. Boil for an hour and a quarter,
+and serve with plain melted butter, or sweet sauce. If according to
+taste, half a pound of well-washed currants may be added.</p>
+
+<p><span class="smcap">Good Common Cake.</span>—Take six ounces of good ground rice, and
+the same quantity of flour, the yolks and whites of nine eggs, half a pound
+of sugar, and half an ounce of carraway seeds. Mix well together, and
+bake for an hour in a quick oven.</p>
+
+<p><span class="smcap">Custard Pudding, Baked.</span>—Boil a pint of cream with three blades
+of mace or a stick of cinnamon; when cold, take four yolks and two
+whites of eggs, nutmeg and sugar to taste, beat them well, and stir
+into the cream, pour into cups, and bake in a quick oven.</p>
+
+<p><span class="smcap">Gingerbread, Spiced.</span>—Take three-quarters of a pound of treacle,
+one egg, four ounces of moist sugar, an ounce of powdered ginger, and
+a quarter of an ounce each of mace, cloves, allspice, and nutmeg powdered,
+a pound of oiled butter, and sufficient flour to make a stiff paste;
+mix well, and make into thick pieces, which should be brushed over
+the top with white of egg, and then baked for an hour in a moderate
+oven.</p>
+
+<p><span class="smcap">Pancakes.</span>—Take one pound of flour, two eggs, two drachms of
+bi-carbonate of soda, one ounce of sugar, two drachms of muriatic acid,
+half a drachm of nutmegs, ten ounces of ale, ten ounces of water, and
+twenty ounces of milk.</p>
+
+<p><span class="smcap">Naples Cheese.</span>—The Neapolitans are celebrated for a kind of
+cheese, which they make in the following manner:—They put ten or
+twelve pints of milk into a metal pot with a cover, capable of holding
+about ten times the quantity. The milk must be new, and from a young
+cow. No yeast, or acid of any kind, is employed; but sufficient pressure
+must be used to curdle it. When curdled, place it over a quick fire,
+stirring it rapidly with a stick to prevent its burning, and to separate
+the caseous matter from the dregs. The heat must be tried by the
+hand, and when it is getting too warm to be borne, take off the pot,
+<span class="pagenum" id="Page_284">[284]</span>plunge both hands gently in to take the cheese out, which is easily
+raised at once and in a single piece. The pan in which it is to be
+placed should have a raised edge, so that, in drying, the paste may not
+be too thin: the whey is then got rid of by pressing it carefully, and
+some time afterwards it is turned and pressed again; the next day salt
+it moderately, and put it in a place of cool, dry, and even temperature.
+It is fit to cut as soon as it is cool, but is best when four or five months
+old, at which time it is very delicate, with a pleasant smell and flavour.</p>
+
+<h3>FOOD FOR SEPTEMBER.</h3>
+
+<p><span class="smcap">Meat.</span>—Beef, mutton, pork, veal, and buck-venison.</p>
+
+<p><span class="smcap">Fish.</span>—Barbel, brill, carp, cockles, cod, conger-eel, crabs, <i>dace</i>, eels,
+flounders, gurnets, haddocks, hake, herrings, lobsters, mullet, mussels,
+<i>oysters</i>, <i>perch</i>, <i>pike</i>, plaice, prawns, shrimps, soles, tench, thornback,
+turbot, whitings.</p>
+
+<p><span class="smcap">Poultry and Game.</span>—Chickens, ducks, fowls, green geese, <i>grouse</i>,
+<i>hares</i>, larks, leverets, <i>moor-game</i>, <i>partridges</i>, pigeons, plovers, rabbits,
+<i>teal</i>, turkeys, turkey-poults, wheat-ears, <i>wild ducks</i>, wild pigeons, wild
+rabbits.</p>
+
+<p><span class="smcap">Vegetables.</span>—Artichokes, Jerusalem artichokes, beans (French and
+scarlet), cabbages, carrots, cauliflowers, celery, cucumbers, endive,
+finochio, herbs of all sorts, leeks, lettuces, mushrooms, onions, parsnips,
+peas, potatoes, radishes, salad of all sorts, shalots, turnips.</p>
+
+<p><span class="smcap">Fruit.</span>—<i>Apples</i>—White caville, pearmain, golden rennet. Morella
+cherries; damsons; figs; filberts. <i>Grapes</i>—Muscadine, Frontignac,
+red and black Hamburg, Malmsey. Hazel-nuts; medlars; peaches.
+<i>Pears</i>—bergamot, brown beurré. Pine-apples; plums; quinces; strawberries;
+walnuts.</p>
+
+<h3>COOKERY FOR SEPTEMBER.</h3>
+
+<h4>SOUPS.</h4>
+
+<p><span class="smcap">Hessian.</span>—Clean the root of a neat’s tongue very nicely, and half
+an ox’s head, with salt and water, and soak them afterwards in water
+only. Then stew them in five or six quarts of water till pretty tender,
+and let the soup stand till cold, then remove the fat and add a quart
+of whole, or a pint of split peas, six potatoes, six large onions, twelve
+carrots, six turnips, a faggot of herbs, and two heads of celery, all cut
+fine; season with pepper, salt, mace, and a little cayenne; simmer
+gently, without the meat, till the vegetables are done enough to pulp
+with the peas through a sieve; cut up some of the meat into small
+pieces, and place in a saucepan with the pulped soup, which should
+be pretty thick; simmer for five minutes, and then serve hot.</p>
+
+<p><span class="smcap">Mock Turtle.</span>—Take a calf’s head, scald and wash it very clean,
+boil it for half an hour, then cut all the skin off by itself, and remove
+the tongue. Put a pint of veal stock (see p. <a href="#Page_253">253</a>), and the tongue into
+<span class="pagenum" id="Page_285">[285]</span>a saucepan with three large onions, half an ounce of cloves and mace,
+and sufficient nutmeg to flavour, beat fine in a mortar, add a faggot
+of sweet herbs, and a little salt. Stew all together, and when tender,
+remove the meat, cut into pieces about two inches square, and the
+tongue (which must be skinned) into pieces the same size. Strain off
+the liquor, put half a pound of fresh butter into the stewpan, melt
+it, and add a quarter of a pound of flour, which must be kept stirring
+till smooth, then add the liquor, stirring till all is in; if lumpy, it must
+be strained again through a sieve; season pretty well, add a pint of
+white wine, and some lemon-juice to flavour, and forcemeat, and egg-balls
+broiled, and stew gently for an hour. If too thick, add some veal
+stock before stewing for the last time, and serve hot in the tureen.</p>
+
+<p><span class="smcap">Shin of Beef.</span>—Take a shin of beef weighing about six pounds,
+chop the bone in two or three places, and lay in a soup-kettle with
+half a pound of bacon at the bottom, cut in slices about half an inch
+thick; add two carrots, two turnips, a head of celery, two large onions,
+with a dozen peppercorns, the same of allspice, four cloves, a sprig
+of lemon thyme, winter savory, and parsley. Cover the meat with
+cold water, set over a quick fire to boil, skim well, and let it stew
+gently for four hours; then remove the meat, strain off the soup, and
+take the fat off the surface when it is cold. Cut the meat into small
+pieces, and put them into the soup; warm up, and serve hot in a tureen.</p>
+
+<h4>FISH.</h4>
+
+<p><span class="smcap">Brill, to Fry.</span>—Cut off the fins close to the sides of the fish, scrape
+off the slime, and dry them well; then egg them over, dip in bread crumbs,
+and fry a pale brown in plenty of dripping, or lard. Garnish
+with fried parsley, and serve them up with melted butter and soy,
+ketchup, or anchovy sauce. Some persons remove the dark skin from
+the one side.</p>
+
+<p><span class="smcap">Cockles, to Pickle.</span>—1. Boil the cockles with a little salt, remove
+from the shells, and save the liquor; then add about a third of vinegar
+to the liquor, and boil up with cayenne, white pepper, and a blade of
+mace; let this get cold, and then add to the cockles.—2. Prepare the
+same, only add three parts vinegar to one part liquor. (The first
+method is for present use, the second will keep a much longer time.)</p>
+
+<p><span class="smcap">Flounders as Water Souchy.</span>—Prepare the same as perch and
+tench.</p>
+
+<p><span class="smcap">Mussels, to Pickle.</span>—Prepare the same as cockles, given above.</p>
+
+<p><span class="smcap">Oyster Sausages.</span>—Chop and pound some veal well in a mortar,
+then chop up an equal proportion of oysters, mix well and add some
+bread crumbs, and a little beef suet shred fine; moisten with some of
+the liquor of the oysters, season with pepper, salt, and a little mace,
+bind together with a well-beaten egg, form into sausages, or flat cakes,
+and fry a pale brown in good dripping.</p>
+
+<p><span class="smcap">Oysters, Scalloped.</span>—Butter the bottoms of your scallop shells,
+then sprinkle with bread crumbs, and lay a sufficient number of bearded
+oysters to cover the bread, season with pepper and salt, and place
+<span class="pagenum" id="Page_286">[286]</span>some pieces of butter over them; place another layer of bread crumbs,
+oysters, and butter, until the shell is full, then cover the whole with
+bread crumbs, add a few pieces of butter on the top, and place in a
+Dutch oven before the fire; when done, brown with a salamander, or
+a red-hot shovel held over the top, and serve in the scallop shells.</p>
+
+<h4>POULTRY, ETC.</h4>
+
+<p><span class="smcap">Chicken Fricassee.</span>—Half-boil a chicken in a little water, let it
+cool, then cut it up, and simmer in a gravy made of some of the water
+in which it was boiled, and the neck, head, feet, liver, and gizzard
+stewed well together. Add an onion, a faggot of herbs, pepper and
+salt, and thicken with butter rolled in flour added to the strained
+liquor, with a little nutmeg, then give it a boil, and add a pint of
+cream, stir over the fire, but do not let it boil. Put the hot chicken
+into a dish, pour the sauce over it, add some fried forcemeat balls,
+and garnish it with slices of lemon.</p>
+
+<p><span class="smcap">Grouse, to Pot.</span>—Clean them nicely, and season with allspice,
+salt, mace, and white pepper, finely powdered. Rub each part well,
+then lay the breasts downwards in a pan, and pack the birds as close
+as possible. Put plenty of butter on them; then cover the pan with
+a coarse flour-paste, and a paper over; tie it close, and bake. When
+cold, cut it into proper pieces for helping; pack them close into
+a large potting-jar, press down and cover with butter, then tie
+close.</p>
+
+<p><span class="smcap">Hare Collops.</span>—Cut off all the flesh from an undressed hare, remove
+any tendons or skin, mince small, and season with salt, allspice,
+pepper, and a little mace. If agreeable to taste, shred a small onion
+fine, and add to the mince. Dust them well with flour; and having
+browned some dripping in a frying-pan, add the collops, and keep
+stirring until they become a light brown. Put the skin, bones, &amp;c.
+into a saucepan with a little beef broth, and simmer well for half
+an hour, then strain into a saucepan, add the collops and a little port
+wine or claret to flavour, and simmer until done enough, taking
+care to remove any grease that may rise to the surface during the
+time the collops simmer. Serve hot in a dish, with carved sippets,
+and slices of lemon for a garnish.</p>
+
+<p><span class="smcap">Hare, to Roast—A new Way.</span>—Skin it, and soak in plenty of
+cold water for two hours, then lay it in vinegar for two hours, and
+afterwards wash it well in cold water. Put the stuffing into the paunch,
+sew it up, and truss; then put down before a clear fire, and baste well
+with ale for a quarter of an hour, then with milk for half an hour,
+and afterwards with butter. Notch the neck in two or three places
+with a knife. Dredge well with flour, baste to a nice froth; serve with
+plain gravy in the dish, and currant jelly separate, or poivrade sauce.</p>
+
+<p><span class="smcap">Partridge Pie.</span>—Pick, singe, and clean four partridges, cut off the
+legs at the knee, season with pepper, salt, thyme, chopped parsley,
+and two mushrooms of moderate size chopped fine. Put the partridges
+at the <i>bottom</i> of the dish, and lay over them some veal steak
+<span class="pagenum" id="Page_287">[287]</span>and ham, cut into pieces about two inches square; add half a pint of
+good veal broth (see page <a href="#Page_258">258</a>), cover with a good puff-paste in the
+usual way, brush over with egg, and bake for an hour.—The general
+way of laying the meat at the bottom of the dish is wrong, because by
+the method given above, the partridges receive the flavour of the
+meat, which is in a measure prevented by adopting the old method.
+In some pies—pigeons for instance—some of the meat should be
+placed at the bottom as well as the top.</p>
+
+<p><span class="smcap">Teal, to Roast.</span>—Dress the same as wild ducks (see page <a href="#Page_255">255</a>);
+but it is well, unless ordered otherwise, to dress one well and the
+other rather less, as some epicures prefer wild-fowl under-done, as it
+is said to be finer flavoured. Epicures eat wild-fowl without sauce,
+but a good brown gravy, flavoured with shalot, cayenne, salt, and
+port or claret, is usually served over the birds.</p>
+
+<h4>VEGETABLES.</h4>
+
+<p><span class="smcap">Artichokes, to Boil.</span>—Strip off the coarse outer leaves, cut off the
+stalks, and steep and wash them freely in cold water; put them in the
+pot tops downwards, and keep up to the boil for two or three hours,
+taking care to keep them below the water, by floating a plate over
+them. If the water evaporates too quickly, add boiling water from
+time to time, as required. Remove the plate, take out one of the
+vegetables, try a leaf, and if it draws out easily, it is done; if not,
+return again to the pot, and keep up the boil until done. Drain
+them, place, tops uppermost, in a vegetable dish, and serve with
+melted butter in a sauce-boat.</p>
+
+<p><span class="smcap">Carrots, Flemish Way.</span>—Prepare (after boiling) in the form of
+dice, balls, stars, crescents, &amp;c., and stew with chopped parsley, young
+onions, salt and pepper, in plain melted butter, or good brown
+gravy.</p>
+
+<p><span class="smcap">Mushrooms, Grilled.</span>—Procure some sound large fresh-gathered
+flaps, peel them, score the under part, put into an earthen dish,
+baste well with melted butter, and strew with pepper and salt.
+After they have remained thus prepared for an hour and a half, broil
+on both sides over a clear fire, and serve with a lump of butter rubbed
+over the top, and a dust of pepper, or with melted butter, and the
+juice of a lemon poured over them.</p>
+
+<p><span class="smcap">Mushrooms à la Maintenon.</span>—Prepare the same as the last, but
+cook in an oven, and serve with a sauce prepared from the stalks
+and trimmings combined with a little good beef gravy, well seasoned,
+and strained.</p>
+
+<h4>MEAT.</h4>
+
+<p><span class="smcap">Beef Hams.</span>—Prepare, trim, and shape a leg of beef like a ham,
+then put on a dish, and baste with the following pickle morning and
+evening for a month, then remove from the pickle, drain, roll in bran,
+<span class="pagenum" id="Page_288">[288]</span>and smoke it. Cover with a piece of canvas, give it a coat of lime-wash,
+and hang it in a dry place until wanted:—</p>
+
+<p>For a piece of meat weighing fourteen pounds, mix a pound of salt,
+the same of coarse brown sugar, an ounce of saltpetre, the same of
+bay salt, half an ounce of coarse black pepper, and three ounces
+of treacle, adding sufficient beer to form into a <i>thick</i> pickle.</p>
+
+<p><span class="smcap">Cheshire Pork Pie.</span>—Take the skin off a loin of pork, and cut
+the loin into steaks, season with salt, pepper, and dried sage. Make
+a good crust, line the dish with it, and put in a layer of pork,
+then a layer of sliced pippins dipped in sugar, then another layer of
+pork, and add half a pint of white wine; put some pieces of butter
+on the top, cover in the pie, and bake in a moderate oven.</p>
+
+<p><span class="smcap">Staffordshire Beef Steaks.</span>—Beat them a little with a rolling-pin,
+then flour and season with salt and pepper, and fry a light brown
+with sliced onions. Lay the steaks in a stewpan, pour over them as
+much boiling water as will serve for sauce, and stew gently for half
+an hour, then add mushroom or walnut ketchup to flavour, and serve
+as usual.</p>
+
+<p><span class="smcap">Tripe, Soused.</span>—1. Boil the tripe, and put it into salt and water,
+which must be changed every day until the tripe is used; then remove,
+dip in batter made of flour and eggs, and fry a light brown.—2.
+Boil in salt and water with an onion shred fine, and a little
+parsley; serve both with melted butter in a sauce-boat.</p>
+
+<p><span class="smcap">Tripe Stuffed and Roasted.</span>—Make a good stuffing, lay it on
+the slices of tripe, roll them up so as to have the stuffing between
+the folds, tie each tightly round with a piece of string the same
+as a fillet of veal, and attach to a spit. Roast a light brown, baste
+with dripping, and serve with a good brown gravy. This is considered
+to be the most delicious method of dressing tripe, and is
+generally used in the midland counties of England.</p>
+
+<h4>PASTRY.</h4>
+
+<p><span class="smcap">Derby Short Cakes.</span>—Rub half a pound of butter down into a
+pound of flour, and mix one egg, a quarter of a pound of sifted
+sugar, and as much milk as will make a paste. Roll this out thin,
+and cut out the cakes with any fancy shapes, or the top of a wine-glass;
+place on tin plates, strew over with sugar, or cover the top
+of each with icing, and bake for ten minutes.</p>
+
+<p><span class="smcap">Marathon Biscuits for Wine.</span>—Rub three ounces of butter down
+into a pound of dry sifted fine flour, add a pinch of salt, and sugar to
+taste; then make into a dough with warm good milk and a table-spoonful
+of yeast. Knead it up quickly, let it stand for an hour,
+then roll it out thin, cut into lozenge shapes, prick with a fork, and
+bake in a quick oven.</p>
+
+<p><span class="smcap">Northumberland Pudding.</span>—Make a hasty pudding with a pint
+of milk and flour, put it into a basin, and let it stand until the next
+day; then mash it with a spoon, and add a quarter of a pound of
+<span class="pagenum" id="Page_289">[289]</span>clarified butter, as many currants picked and washed, sugar and
+brandy to flavour, and two ounces of candied lemon-peel cut fine.
+Pour into buttered tea-cups, bake in a moderate oven, and turn out
+on a dish. Serve with wine sauce over them.</p>
+
+<p><span class="smcap">Nottingham Pudding.</span>—Peel six large apples, and remove the
+core in such a manner as to leave the fruit whole, then fill up
+the centre with sugar, place the fruit in a pie-dish, and pour
+over a nice light batter, such as is used for pudding. Bake in a
+moderate oven for an hour.</p>
+
+<p><span class="smcap">Oxford Dumplings.</span>—Mix together two ounces of grated bread,
+four ounces of currants washed and picked, the same of shred suet,
+a table-spoonful of sifted sugar, a little powdered allspice, and plenty
+of grated lemon-peel. Add two eggs and a little milk; then divide
+the whole into five dumplings, and fry them a light brown. Serve
+with sweet sauce.</p>
+
+<h3>FOOD FOR OCTOBER.</h3>
+
+<p><span class="smcap">Meat.</span>—Beef, mutton, pork, veal, doe-venison.</p>
+
+<p><span class="smcap">Fish.</span>—Barbel, brill, turbot, carp, cockles, cod, conger-eels, crabs,
+<i>dace</i>, <i>dory</i>, eels, gudgeon, haddocks, <i>hake</i>, halibut, herrings, lobsters,
+mussels, oysters, perch, <i>pike</i>, prawns, salmon-trout, shrimps, smelts,
+soles, tench, thornback, turbot, whitings.</p>
+
+<p><span class="smcap">Poultry and Game.</span>—Chickens, dotterel, ducks, fowls, green
+geese, grouse, hares, larks, moor-game, partridges, <i>pheasants</i>, pigeons,
+rabbits, snipes, teal, turkeys, wheat-ears, widgeon, wild ducks, wild
+pigeons, wild rabbits, woodcocks.</p>
+
+<p><span class="smcap">Vegetables.</span>—Artichokes, Jerusalem artichokes, brocoli, cabbages,
+cauliflowers, celery, coleworts, endive, herbs of all sorts, leeks, onions,
+parsnips, peas, potatoes, radishes, rocambole, salad, savoys, scorzonera,
+skirrets, shalots, spinach (winter), tomatos, truffles, turnips.</p>
+
+<p><span class="smcap">Fruits.</span>—Almonds. <i>Apples</i>—pearmain, golden pippin, golden rennet,
+royal russet. Black and white bullace; damsons; late figs;
+filberts; hazel-nuts; grapes; medlars. <i>Peaches</i>—Old Newington,
+October. <i>Pears</i>—Bergamot, beurré, Charmontelle, Bon Chrétien, cresan,
+swan’s-egg. Quinces, services, walnuts.</p>
+
+<h3>COOKERY FOR OCTOBER.</h3>
+
+<h4>SOUPS.</h4>
+
+<p><span class="smcap">Flemish.</span>—Slice six onions, six heads of celery, and a dozen potatoes,
+into small pieces; then put them into a stewpan with a quarter
+of a pound of butter and half a pint of water, and set on a stove,
+or the side of the fire to simmer for an hour, and when done sufficiently,
+add good beef or veal stock (see page <a href="#Page_253">253</a>), so as to fill the
+stewpan, or enough to give a good flavour. Boil gently until the
+<span class="pagenum" id="Page_290">[290]</span>potatoes become quite soft, then rub through a sieve, add half a
+pint of boiled cream, or some good thick white sauce to it, and
+serve hot.</p>
+
+<p><span class="smcap">Ox Tail.</span>—Take two large, or three small tails, divide them completely
+at the joints, rub them with salt, and soak well in warm
+water. Remove after they have soaked for an hour and a half, and
+place in a stewpan with a faggot of parsley, four or five onions, a
+dozen peppercorns, a blade of mace, a turnip, and two carrots sliced,
+and three quarts of water. Stew gently for two hours and a half, or
+until the meat is tender, then remove, cut into small pieces, which
+place in a fresh stewpan. Thicken the soup with a little browned
+flour rubbed up with a ladleful of the top fat, and then strain it
+into the stewpan containing the tails. Boil up, skim well, add mushroom-catsup,
+and pepper to taste, and serve hot.</p>
+
+<p><span class="smcap">Tomato.</span>—Choose a dozen ripe tomatos, or if large, only ten, put
+them into a stewpan with a pint of good beef stock (see page <a href="#Page_253">253</a>),
+and stew gently until they are quite soft, then pulp through a tamis-cloth,
+or fine sieve, and after mixing the pulp with a little ginger,
+cayenne, and salt, according to taste, add it to two quarts of good
+beef stock, and boil up. When it boils, add two ounces of Italian
+paste, in small stars, rings, &amp;c., or the same quantity of vermicelli;
+boil for twenty minutes, and serve hot. Some persons like the soup
+flavoured with garlic, in which case, half a clove may be added to
+the tomatos when first put on to stew, and the soup may generally
+be improved by adding a very little vinegar, and a sprig of thyme.</p>
+
+<h4>FISH.</h4>
+
+<p><span class="smcap">Dory, to Boil.</span>—Boil the same as a turbot (see p. <a href="#Page_282">282</a>), and serve
+with lobster sauce. Garnish with plenty of parsley.</p>
+
+<p><span class="smcap">Herrings, to Fry.</span>—Scale, wash, and dry them in a cloth, but do
+not cut off their heads. Dredge them with flour, and fry them with
+clean dripping or lard, over a brisk fire, and when done, serve hot,
+garnished with fried parsley round the dish, and parsley and butter
+for sauce.</p>
+
+<p><span class="smcap">Herrings, to Smoke.</span>—Clean the fish as directed above, then lay
+in salt, mixed with a little saltpetre, for one night; remove from
+the salt, run a stick through the eyes so that you have a dozen or
+more in a row. Knock one end out of a cask, and fasten the sticks,
+with the herrings attached, to the other end, by means of wedges
+or staples, and string. Place a small brazier, with red-hot charcoal
+in it, in a convenient place, and heap saw-dust and walnut shells
+upon it; then place the inverted cask, prepared as directed above,
+over it, and let it remain for twenty-four hours. When sufficiently
+smoked, remove, and lay in a dry place, or run a string through
+the eyes, and hang up.</p>
+
+<p><span class="smcap">Salmon-Trout Pie.—A Plain Way.</span>—Clean and neatly trim, then
+cut into handsome fillets, as many trout as may be required; season
+<span class="pagenum" id="Page_291">[291]</span>each fillet with pepper, salt, mace, and cayenne, which should be
+well rubbed into the inside, and each fillet afterwards rolled up
+and well packed into the pie-dish. Put bits of butter above and
+among the fillets, and add six or eight oysters. Take a pint of
+fish stock (see page <a href="#Page_276">276</a>), or the same quantity made of the head and
+trimmings, thicken and strain this over the fish; then cover in the
+dish with a good paste, and bake as usual, but remember that it will
+not require so long a time to bake as a meat-pie.</p>
+
+<p><span class="smcap">Soles, to Stew.</span>—Half-fry them in lard or clean dripping, then
+remove from the pan, and put into it a quart of water, two table-spoonfuls
+of anchovy sauce, and an onion sliced thin; let this boil
+slowly for a quarter of an hour, then put the fish in again, and stew
+gently for rather more than twenty minutes, but this will of course
+depend upon the size of the fish. When done, remove the fish,
+thicken the liquor with floured butter, boil up, and having laid the
+fish in a dish, strain the thickened liquor over them, and serve hot
+with shrimp sauce in a sauce-boat.</p>
+
+<h4>POULTRY, ETC.</h4>
+
+<p><span class="smcap">Pheasant, Larded and Roasted, Sportsman’s Fashion.</span>—When
+the pheasant gives off a peculiar odour, and the skin of the breast
+changes colour a little, it should be plucked carefully, but not sooner.
+When plucked, lard it with some good fresh bacon very carefully,
+and then stuff with the following:—Take two woodcocks, and divide
+the flesh into one portion, and the tail and liver into another; mince
+and mix the meat with some good beef marrow, a little scraped
+bacon, salt, pepper, and lemon thyme, or other herbs; add truffles
+sufficient to fill up the rest of the inside of the bird, then stuff it
+in and secure well, so that none of it may escape, which may be
+effectually done by placing a crust of bread over the opening, and
+sewing it up. Make a paste of the livers of the woodcocks, some
+truffles, grated bacon, an anchovy boned, and some fresh butter;
+cover the bird with this, put down to roast, and when done, serve
+upon a slice of toasted bread, surrounded with slices of orange, and
+some of the gravy round the bird. [This receipt was obtained from
+an old epicurean sportsman, who vouched for its being a first-rate
+way of cooking the bird, and further recommended that a table-spoonful
+of good champagne or burgundy should be poured over
+the bird, in addition to a good libation of the same wine during
+the time it is being partaken of.]</p>
+
+<p><span class="smcap">Woodcock, to Roast.</span>—Prepare and cook the same as snipe.</p>
+
+<h4>VEGETABLES.</h4>
+
+<p><span class="smcap">Onions, to Ragout.</span>—Peel a pint of onions, as young as they can
+be procured, then peel four large ones and cut them very small;
+<span class="pagenum" id="Page_292">[292]</span>put some good dripping or butter into a stewpan, and when melted,
+add the onions and fry until a light brown; then thicken with flour,
+and give them a shake until thick. Add a quarter of a pint of
+gravy, a little powdered pepper, salt, and a tea-spoonful of mustard;
+stir all together, and when tolerably thick, pour into the dish and
+garnish with fried crumbs of bread.</p>
+
+<p><span class="smcap">Tomatos, to Stuff.</span>—Take some fine tomatos and scoop the inside
+out, which should be set aside until required. Chop or mince fine
+some beef, mutton, or other <i>fresh under-done</i> meat, mix with a little
+pepper, salt, and a little sweet herbs; or make a forcemeat; and
+mix with the scoopings of the tomatos; form into a good consistence,
+and stuff the inside of the vegetable with the mixture. Set the
+prepared vegetables in a dish with a little lard in a slow oven, and
+bake until tender; then serve with the liquor that exudes during the
+process; but if not brown enough, colour by means of a salamander
+held over the top of each.</p>
+
+<p>A good rich beef gravy poured over all, improves the flavour very
+much. This is the best way to dress these vegetables, and serves
+also to make cold meat more palatable, in addition to forming a pretty
+and economical side dish.</p>
+
+<h4>MEAT.</h4>
+
+<p><span class="smcap">Calf’s Heart, Baked.</span>—Clean, and stuff as directed at p. <a href="#Page_278">278</a> for
+roasted beef heart, then bake instead of roasting, and afterwards serve
+with rich gravy or liver sauce.</p>
+
+<p><span class="smcap">Ham, to Boil in a superior way.</span>—Par-boil the ham according to
+the receipt given by us at p. <a href="#Page_282">282</a>, then allow it to remain in the water <i>all
+night</i>, and finish boiling the next day, so as to be in time for dishing up;
+skin, and dust with raspings, the same as directed before, and you will
+have a more tender ham than one dressed otherwise.</p>
+
+<p><span class="smcap">Kidney Pudding.</span>—Split and soak the kidney, season each well,
+make a paste of suet, flour, and milk; roll well, line a basin with it,
+place the kidney in, cover with the paste, and pinch up the sides. Tie
+the basin up in a cloth, and boil well; then turn out and serve with a
+good gravy, if there is not sufficient in the dish.</p>
+
+<p>Some persons add a little beef-steak cut into small pieces, in order
+that the flavour and gravy may be improved.</p>
+
+<p><span class="smcap">Venison, Fried.</span>—Cut the meat into slices, fry a light brown, and
+keep hot before the fire. Make gravy of the bones and any trimmings,
+add a little floured butter, and stir until it is thick and brown, then add
+lemon-juice and port wine to taste, with pepper or cayenne. Warm
+the venison in the gravy, place in a dish, and strain the gravy over it.
+Serve with currant jelly in a glass.</p>
+
+<h4>PASTRY.</h4>
+
+<p><span class="smcap">Black Caps.</span>—Divide and core some large apples, put them in a
+shallow pan, add some powdered white sugar, and bake them. Mix a
+<span class="pagenum" id="Page_293">[293]</span>wine-glassful of white wine, the same of water, one clove, a little grated
+lemon-peel, and sugar to taste; boil gently, and strain over them when
+in the dish. Black the tops of each with a salamander.</p>
+
+<p><span class="smcap">Bullace Tart.</span>—Place a small cup in the centre of the dish, and
+place the fruit, picked and washed, round it, heaped up in the centre;
+add enough sugar, and cover with a light paste, which should be rather
+rich.</p>
+
+<p><span class="smcap">Exeter Pudding, à la Soyer.</span>—Put in a proper sized basin ten
+ounces of fine boiled crumbs, four ounces of sago, seven ounces of suet
+chopped fine, six ounces of moist sugar, the peel of half a lemon grated,
+a quarter-pint of rum, and four eggs; stir for a few minutes with a
+spoon, add three more eggs, four table-spoonfuls of clouted cream, mix
+well: it is then ready to fill the mould. Butter the mould well, put in
+a handful of bread crumbs, shake the mould well till the greater part
+stick to the butter, then throw out the remainder, and have ready six
+penny sponge cakes, two ounces of ratafia, and half a pound of either
+raspberry or strawberry jam: cover the bottom of the mould with a
+layer of ratafias, and just cover them with a layer of the mixture. Cut
+the sponge-cake lengthways, spread each piece pretty thick with jam,
+put a layer in the mould, then a few ratafias, afterwards some of the
+mixture, and so on till the mould is full, taking care that a layer of the
+mixture is on the top of the pudding. It will take about forty minutes
+baking.</p>
+
+<p>For the <i>sauce</i>, put in a small stewpan three table-spoonfuls of currant
+jelly, and two wine-glassfuls of sherry; warm on the fire, and pour over
+the pudding, and serve hot.</p>
+
+<p><span class="smcap">Ratafia Pudding.</span>—Blanch, and pound in a mortar until they
+become a good paste, four ounces of sweet, and a quarter of an ounce
+of bitter almonds, with a dessert-spoonful of water; then add one ounce
+and a half of fresh butter, melted with a little cream, two well-beaten
+eggs, a little nutmeg, and sugar, and brandy or curaçoa to taste.
+Butter a small cup or a mould (earthenware), pour in the pudding, and
+bake. When done, turn out, and serve with the following sauce:—Take
+a wine-glassful of white wine, half a glass of rum, a little grated
+lemon-peel, sugar to taste, and a pinch of powdered cinnamon; stir
+into some good thick melted butter, and serve part in a sauce-boat, and
+pour some over the pudding.</p>
+
+<p><span class="smcap">Trafalgar Cakes.</span>—Mix a pound of well-dried flour with six ounces
+of finely pounded sugar; beat six ounces of butter to a cream, and stir
+in half a pound of currants well cleaned and dried, and three eggs well
+beaten, then add the flour and sugar, and beat for some time. Flour
+some tins, and drop a table-spoonful upon them, then bake as usual.</p>
+
+<h3>FOOD FOR NOVEMBER.</h3>
+
+<p><span class="smcap">Meat.</span>—Beef, house-lamb, mutton, pork, veal, doe-venison.</p>
+
+<p><span class="smcap">Fish.</span>—Barbel, brill, carp, cockles, cod, crabs, <i>dace</i>, <i>dory</i>, eels,
+gudgeon, gurnets, haddocks, <i>hake</i>, halibut, herrings, ling, lobsters,
+<span class="pagenum" id="Page_294">[294]</span>mussels, oysters, perch, <i>pike</i>, plaice, prawns, salmon, shrimps, skate,
+smelts, soles, sprats, tench, thornback, turbot, whitings.</p>
+
+<p><span class="smcap">Poultry and Game.</span>—Chickens, dotterel, ducks, fowls, <i>geese</i>, <i>grouse</i>,
+<i>hares</i>, larks, moor-game, partridges, pheasants, pigeons, rabbits, <i>snipes</i>,
+<i>teal</i>, turkeys, wheat-ears, widgeon, wild ducks, <i>woodcocks</i>.</p>
+
+<p><span class="smcap">Vegetables.</span>—Jerusalem artichokes, chard beets, borecole, brocoli,
+cabbages, cardoons, carrots, celery, chervil, coleworts, endive, herbs
+of all sorts, leeks, lettuces, onions, parsnips, potatoes, salad, savoys,
+scorzonera, skirrets, shalots, spinach (winter), tomatos, turnips.</p>
+
+<p><span class="smcap">Fruit.</span>—Almonds. <i>Apples</i>—golden pippin, Holland pippin, Kentish
+pippin, nonpareil, winter pearmain, Wheeler’s russet. Bullace, chestnuts,
+hazel-nuts; grapes; medlars. <i>Pears</i>—Bergamot, Bezy de Charmontelle,
+Colmar, cresan, Spanish Bon Chrétien; services, walnuts.</p>
+
+<h3>COOKERY FOR NOVEMBER.</h3>
+
+<h4>SOUPS.</h4>
+
+<p><span class="smcap">Cock-a-leekie, or Leek Soup.</span>—Boil from four to six pounds of
+good shin-beef, well broken and sliced, until the liquor is very good.
+Strain it, and add a capon or large fowl, trussed as if for boiling.
+When it boils (which should be gently), add half the quantity of leeks
+intended to be used, well cleaned, and cut in inch lengths; skim
+carefully, and in half an hour add the remaining part of the leeks, and
+a seasoning of pepper and salt.</p>
+
+<p>The great art in making this soup, consists in boiling down the first
+portion of leeks so as to extract, together with the meat, all their
+flavour; and having the soup as thick of leeks as possible. The coarse
+green part of the leeks should be rejected.</p>
+
+<p>Some persons thicken the soup with fine oatmeal; and when the
+flavour of the leeks is not required to be too potent, a little spinach
+and parsley are substituted for the second portion.</p>
+
+<p>Sometimes the capon is served in the tureen, whole or divided, with
+the cock-a-leekie.</p>
+
+<p><span class="smcap">Calf’s Head.</span>—Wash the head clean with salt and water, put into
+a stewpan, cover with water, add a faggot of sweet herbs, an onion
+stuck with cloves, four or five blades of mace, and a tea-cupful of pearl-barley.
+Stew until tender, and then add a stick of celery, previously
+cut small, and stewed plainly until tender. Season with pepper and
+salt to taste, place the head in the middle of the tureen, pour the soup
+over, and serve hot.</p>
+
+<p>Some persons cut the calf’s head into small pieces previous to
+serving up the soup.</p>
+
+<p><span class="smcap">Maccaroni.</span>—Boil a pound of good maccaroni in enough veal stock
+(see p. <a href="#Page_253">253</a>) to cover it, until quite tender, and put about half of it
+into a small stewpan; and two quarts more stock to the portion in the
+large pan, boil for an hour, and then rub through a tamis-cloth or fine
+sieve. When it becomes thick, add boiled cream, and rub through the
+<span class="pagenum" id="Page_295">[295]</span>tamis again until quite smooth; then add the liquid to the maccaroni
+that remains in the small pan, and shake in half a pound of grated
+Parmesan cheese to the whole; heat, but do not allow it to boil, then
+serve with a French roll in the tureen.</p>
+
+<h4>FISH.</h4>
+
+<p><span class="smcap">Carp, to Fry.</span>—These fish are not so good when done this way as
+stewed (see p. <a href="#Page_254">254</a>); but when required to be thus cooked, they should
+be done precisely the same as perch.</p>
+
+<p><span class="smcap">Cod, to Cure.</span>—Split the fish down the back: clean well, and
+immerse in a strong pickle for about ten days or a fortnight; then
+remove, rub well with dry salt, and hang up to dry, having previously
+thrust a stick into each, to keep the two sides of the fish apart. If
+desirable, smoke as directed for herrings.</p>
+
+<p><span class="smcap">Eels, to Collar.</span>—Skin, gut, remove the back-bone, and cut off the
+heads of as many eels as you want; then dip into a mixture of salt,
+common pepper, cayenne, grated nutmeg, pounded cloves, lemon-peel
+grated, and some finely rubbed sage. Roll up in fillets, tie with string
+as usual, boil in salt and water, with an equal portion of vinegar, until
+tender, and then remove; add some whole pepper to the pickle, which
+should be placed in a deep dish, and when cold, plunge the eel fillets
+into it.</p>
+
+<p><span class="smcap">Gudgeon, to Fry.</span>—Proceed the same as directed for dace.</p>
+
+<p><span class="smcap">Hake Pie.</span>—Cut into cutlets as directed at page <a href="#Page_249">249</a>; then lay in a
+pie-dish, and sprinkle with a seasoning composed of pepper, salt, and
+cayenne; then bake the same as directed for eel pie (see p. <a href="#Page_262">262</a>).</p>
+
+<p><span class="smcap">Lobster Sauce.</span>—Break the shell of the lobster, extract the meat
+from the claws and body, cut small; boil the shells in half a pint of
+water, with a little ground allspice and scraped horse-radish, until all
+the strength is extracted; strain the liquor into a stewpan; add the
+lobster, half a pound of cream or thick melted butter, a tea-spoonful
+or two of anchovy sauce, and a squeeze of lemon. If you have a hen
+lobster, remove the coral and spawn, and pound it up fine in a mortar:
+mix this with a little of the sauce, return it to the stewpan, stir well,
+and let the whole simmer gently for about five minutes, but do not
+let it boil; season with cayenne and salt while stewing.</p>
+
+<p><span class="smcap">Scalloped Oysters.</span>—Put a dozen of bearded oysters, previously
+dipped in bread crumbs, into a scallop shell. Mix pepper, salt, a little
+nutmeg, butter, and bread crumbs well together, and put layers of this
+and oysters alternately. Egg the last layer over, and brown in a Dutch
+oven.</p>
+
+<p><span class="smcap">Tench, to Stew Brown.</span>—See receipt given for carp.</p>
+
+<h4>POULTRY, GAME, ETC.</h4>
+
+<p><span class="smcap">Ducks, Nottingham Fashion.</span>—Choose a pair of fine fat ducks,
+lard as usual, and then half-roast them. Remove from before the fire,
+place in a clean stewpan, and stew gently for half an hour with a pint
+<span class="pagenum" id="Page_296">[296]</span>of good gravy; then add half a pint of oysters nicely bearded, a dozen
+roasted and bruised chestnuts, a pint of red wine, and two small onions
+minced fine; three or four sprigs of thyme, a blade of mace, six
+peppercorns, the crumb of a French roll rubbed fine, and a pinch of
+cayenne pepper. When well flavoured, remove, and serve hot. It is
+necessary to cover the stewpan well during the time the ducks are
+cooking.</p>
+
+<p><span class="smcap">Woodcocks, to Ragout.</span>—Prepare and cook the same as snipes.</p>
+
+<h4>VEGETABLES.</h4>
+
+<p><span class="smcap">Cardoons Fried and Buttered.</span>—Cut them about ten inches long,
+string, and then tie them in bundles like asparagus, and cut them into
+dice; boil like peas; add some butter, pepper, and salt, and serve hot.</p>
+
+<p><span class="smcap">Cardoons à la Fromage.</span>—String, then cut them an inch long,
+place in a saucepan, and stew in some port or red wine, enough to cover
+them, until tender: then season with pepper and salt, and thicken with
+floured butter; then pour into the dish; add the juice of an orange,
+and scrape some Cheshire cheese all over it, then brown with a salamander,
+and serve hot.</p>
+
+<p><span class="smcap">Celery Fried.</span>—Take three heads of celery, cut off the green tops,
+remove the outside stalks, wash clean and pare the roots clean; then
+have ready four ounces of white wine, the yolks of two eggs beat fine,
+and a little salt and nutmeg; mix all well together with flour, so as
+to form a good batter; then dip each head into the batter, and fry a
+nice light brown in lard. When done, lay in the dish, pour melted
+butter over them, and serve hot.</p>
+
+<p><span class="smcap">Turnip Pie.</span>—Season some mutton chops with salt and pepper,
+reserving the ends of the neck-bones to lay over the turnips, which
+must be cut into small dice, and strewed over the steaks. Add two or
+three table-spoonfuls of milk, and cover with a crust.</p>
+
+<h4>MEAT.</h4>
+
+<p><span class="smcap">Mutton Hashed.</span>—Cut the remains of a cold leg or shoulder of
+mutton into thin slices, whether fat or lean; flour and pepper well, and
+leave on the dish. Boil the bones, well broken up, with a few onions
+minced well, add some salt, a little mushroom ketchup and the hashed
+meat; warm over a slow fire, but do not let it boil; then add port wine
+and currant jelly, or omit, as you please. If the former, it will impart
+a venison flavour, if the latter method is adopted it will be plain.</p>
+
+<p><span class="smcap">Veal Larded.</span>—Remove the under bone of a neck of veal, and
+leave only a part of the long bones on; then trim it neatly, lard, and
+roast it gently with the caul over it. When nearly done, remove the
+caul, in order that the meat may be just tinged a brown. Serve with
+mushroom, celery, or other sauce. At another season, sorrel, asparagus,
+green pea, or lemon sauces are correct, but at this period such cannot
+be obtained.</p>
+
+<p><span class="pagenum" id="Page_297">[297]</span></p>
+
+<h4>PASTRY.</h4>
+
+<p><span class="smcap">American Biscuits.</span>—Take a quarter of a pound of butter and mix
+with a pound of flour; add a quarter of a pound of sugar to half a pint
+of new milk, warm, and pour gradually into the butter paste. Make
+a solution of about half a tea-spoonful of salt of tartar in half a tea-cupful
+of cold water; add to the mixture, and work up the paste to
+a good consistence; then roll it out, and cut with the top of a wine-glass.
+These cakes should be baked in a quick oven as soon as possible after
+they are made.</p>
+
+<p><span class="smcap">Bread-and-Butter Pudding.</span>—Grease a dish well with butter,
+then sprinkle in a good thick layer of currants, well washed and picked;
+add some brown sugar, and cover with thin slices of light white bread
+until the dish is filled by alternate layers of currants, sugar, and bread.
+Boil a pint of new milk, add four well-beaten yolks of eggs, a little
+nutmeg and grated lemon-peel; pour into the dish containing the
+bread, &amp;c., and let it stand for an hour, then bake in a moderate oven.
+A paste may be put round the edge of the dish, but it is not necessary.</p>
+
+<p><span class="smcap">Somersetshire Syllabub.</span>—Put into a large china bowl a pint of
+port, the same quantity of sherry, and sugar to taste; then milk the
+bowl full, and after letting it stand for twenty minutes, cover well with
+clouted cream; grate nutmeg over all, add pounded cinnamon, and
+strew thickly with nonpareil comfits.</p>
+
+<h3>FOOD FOR DECEMBER.</h3>
+
+<p><span class="smcap">Meat.</span>—Beef, house-lamb, mutton, pork, veal, doe-venison.</p>
+
+<p><span class="smcap">Fish.</span>—Barbel, brill, turbot, carp, cockles, <i>cod</i>, crabs, dab, <i>dory</i>, eels,
+gudgeon, gurnets, haddocks, <i>hake</i>, halibut, herrings, <i>ling</i>, lobsters,
+mackerel, mussels, oysters, perch, pike, plaice, ruffe, salmon, shrimps,
+<i>skate</i>, smelts, soles, sprats, sturgeon, <i>tench</i>, whitings.</p>
+
+<p><span class="smcap">Poultry and Game.</span>—Capons, chickens, dotterel, ducks, fowls, geese,
+grouse, guinea-fowl, hares, larks, moor-game, partridges, pea-fowl,
+pheasants, pigeons, rabbits, snipes, teal, turkeys, wheat-ears, widgeon,
+wild ducks, woodcocks.</p>
+
+<p><span class="smcap">Vegetables.</span>—Jerusalem artichokes, beets, borecole, white and
+purple brocoli, cabbages, cardoons, carrots, celery, endive, herbs of
+all sorts, leeks, lettuces, onions, parsnips, potatoes, salad, savoys, scorzonera,
+skirrets, shalots, spinach, truffles, turnips, <i>forced</i> asparagus.</p>
+
+<p><span class="smcap">Fruit.</span>—Almonds. <i>Apples</i>—Golden pippin, nonpareil, winter pearmain,
+golden russet. Chestnuts; hazel-nuts; a few grapes; medlars;
+oranges. <i>Pears</i>—Bergamot, Beurré d’Hiver, Colmar, Holland, St.
+Germains. Walnuts.</p>
+
+<p><span class="pagenum" id="Page_298">[298]</span></p>
+
+<h3>COOKERY FOR DECEMBER.</h3>
+
+<h4>SOUPS.</h4>
+
+<p><span class="smcap">Baked.</span>—Take a pound of any lean meat and cut into dice, place in
+an earthen jar, or pot, that will hold five quarts of liquid. Slice, and
+add to it, two onions, two carrots, two ounces of rice, washed and
+previously soaked, a pint of whole or split peas, and some pepper and
+salt to taste; cover all with a gallon of water, tie a cloth over the top
+of the jar, or close the lid of the pot down very close, and bake. This
+is a cheap and useful soup for poor people, and may be much improved
+by using the liquor that salt beef, or, indeed, any meat has been boiled
+in, instead of water.</p>
+
+<p><span class="smcap">Cheap—for the Poor.</span>—Soak a quart of split peas for a day
+in cold water, and then put them into a boiler with two gallons and a
+half of water, and two pounds of cold boiled potatoes, well bruised,
+a faggot of herbs, salt, pepper, and two onions sliced. Cover it very
+close, and boil <i>very gently</i> for five hours, or until only two gallons of
+soup remain.</p>
+
+<p><span class="smcap">Another.</span>—Take two pounds of shin of beef, a quarter of a pound
+of barley, a halfpenny-worth of parsley, two onions sliced, salt and
+pepper to taste, and having cut the meat into dice, and broken the bone,
+place in a gallon pot and fill up with water; boil very gently for five
+hours. Potatoes, celery tops, cabbage, or any vegetable left from the
+day before may be added.</p>
+
+<p><span class="smcap">Rich Gravy.</span>—Take a pound of beef, the same quantity of veal and
+mutton, cut into dice, and place in a boiler with two gallons of water,
+half a carrot sliced, a faggot of sweet herbs, an onion sliced, an old
+fowl beaten to pieces, the upper crust of a small loaf toasted very crisp,
+four blades of mace, a little pepper, and four cloves; cover well, and
+let it simmer on the side of the fire until reduced one-half, then strain
+through a coarse sieve into a stewpan. Add half an ounce of truffles,
+two heads of fine celery sliced small, four table-spoonfuls of finely sifted
+raspings, the palate of an ox boiled tender and cut small, and two cocks’
+combs; cover very close, and simmer gently over a slow fire for two
+hours. Make some forcemeat balls, and place in the tureen, then pour
+the soup over, and serve.</p>
+
+<p><span class="smcap">Plum Porridge.</span>—Boil eight pounds of shin of beef for five hours
+in a gallon of water, skimming carefully throughout, and finally straining
+off the liquor; add two pounds of meat cut small. Soften the crumb
+of a penny loaf in some of the liquor, beat it smooth, thicken the soup
+with it, add half a pound of stoned raisins, the same quantity of stoned
+prunes, a pound of well washed currants, and grated nutmeg, pepper,
+and mace to taste, and boil until the fruit is soft, then serve.</p>
+
+<h4>FISH.</h4>
+
+<p><span class="smcap">Brill, to Fry in Batter.</span>—Cut off the fish from the bones, in
+cutlets of about three inches or more; remove the skin from the dark
+<span class="pagenum" id="Page_299">[299]</span>side, but let the pale side remain. Dip each cutlet into batter, and
+fry in plenty of dripping. Garnish with fried parsley, and serve up
+with anchovy and melted butter.</p>
+
+<p><span class="smcap">Cod Sounds, Boiled.</span>—Soak the sounds in warm water for half an
+hour, then scrape and clean well. Boil in milk and water, and when
+tender, serve in a napkin, with egg sauce.</p>
+
+<p><span class="smcap">Cod Sounds Ragout.</span>—Scald, clean, and rub the sounds well with
+salt; then stew in some good highly-seasoned gravy, and when tender
+add a little cream and floured butter to thicken; give a boil, and season
+with grated lemon-peel, nutmeg, and a little allspice.</p>
+
+<p><span class="smcap">Dory, to Fry.</span>—Clean and dry the fish well, egg over, dip in bread
+crumbs, and fry a light brown. Garnish with fried parsley, and serve
+with plain melted butter.</p>
+
+<p><span class="smcap">Hake, to Bake.</span>—Dress the same as pike (see p. <a href="#Page_281">281</a>).</p>
+
+<p><span class="smcap">Ling, to Broil.</span>—Cut into convenient sized pieces after the fish is
+cleaned, flour well, and set on a gridiron over a clear fire. Shake a
+little pepper and salt over each piece while broiling, and when done,
+rub in some butter before the fire, then serve with plain melted butter.</p>
+
+<p><span class="smcap">Plaice, to Fry.</span>—Clean, cut into cutlets, but do not remove the
+skin, and fry as previously directed for brill.</p>
+
+<p><span class="smcap">Tench, to Stew Brown.</span>—Dress the same as carp (pp. <a href="#Page_254">254</a>, <a href="#Page_268">268</a>).</p>
+
+<p><span class="smcap">Turbot, to Pickle.</span>—Prepare the same as directed for cold salmon
+(p. <a href="#Page_277">277</a>).</p>
+
+<h4>POULTRY.</h4>
+
+<p><span class="smcap">Fowls, Forced.</span>—Cut a large fowl down the back, remove the skin
+from the whole of the body very carefully; cut the flesh from the bones,
+and chop it up finely with half a pint of oysters, and an ounce of beef
+marrow, then season with pepper and salt. Add sufficient cream to
+mix it well, lay the meat on the bones, draw the skin over, and sew
+up the back. Lay thin slices of bacon on the breast, tie them on in
+diamonds, and roast it an hour by a moderate fire. Pour a good brown
+gravy sauce into the dish. Remove the bacon from the fowl, and then
+place the fowl in the dish. Garnish with oysters or mushrooms, and
+serve hot.</p>
+
+<p><span class="smcap">Guinea-Fowl, to Roast.</span>—Lard, prepare, and then dress the same
+as a pheasant (see p. <a href="#Page_291">291</a>), and it will be most delicious.</p>
+
+<h4>VEGETABLES.</h4>
+
+<p><span class="smcap">Artichoke Bottoms, to Ragout.</span>—Soak them in warm water two
+or three hours, changing the water; then put them into a stewpan
+with some good gravy, a table-spoonful of mushroom ketchup, or
+enough to flavour, a little salt, and cayenne pepper. Boil, thicken with
+flour, place in a dish, and pour the gravy sauce over, then serve hot.</p>
+
+<p><span class="smcap">Spinach Stewed, and Eggs.</span>—Pick and wash the spinach very
+clean, put it into the saucepan with a little salt, cover it close, shake
+the pan often, and when tender and green, toss it into a sieve to
+<span class="pagenum" id="Page_300">[300]</span>drain, and then lay it on the dish. Have ready a stewpan of boiling
+water, break as many eggs into cups as you wish to poach, drop them
+quietly into the water, remove with an egg slice when done, lay them
+on the spinach, and garnish the dish with slices of quartered lemon.
+Serve hot with melted butter in a sauce-boat.</p>
+
+<h4>MEAT.</h4>
+
+<p><span class="smcap">Calf’s Head Pie.</span>—Stew a knuckle of veal till tender, with two
+onions, a faggot of herbs, a blade of mace, and six peppercorns, in
+three pints of water, and when done, set aside, with the bones in it,
+to simmer, removing sufficient meat to form into balls. Half-boil a
+calf’s head, and cut the flesh into square bits; put a layer of ham
+in slices at the bottom of a dish, then some pieces of the head well
+seasoned with pepper and salt, first fat and then lean, with balls, and
+hard eggs cut in half, alternating until the dish is full, but not <i>too
+closely packed</i>. Put a little water and gravy into the dish, cover with
+a tolerably thick crust, and bake in a slow oven. When done, fill up
+with gravy, but do not cut till it is quite cold. Some persons add oysters
+and mushrooms, and eat the pie warmed instead of cold.</p>
+
+<p><span class="smcap">Durham Pie.</span>—Take seven pounds of flour, a pound and a quarter of
+suet, and two pounds of butter; form into a paste, mould it to fancy,
+so as to make a handsome ornamental crust, and bake in a slow oven.
+Then take a goose, a turkey, a grouse, a woodcock, a snipe, a pheasant,
+part of a hare; a partridge, a pound and a half of bullock’s tongue, and
+cut into small pieces; stew gently, and then place in the centre of the
+crust, with the gravy, and some grated ham or beef; season to taste,
+and bake in a slow oven. Of course the top is covered in with paste,
+ornamented with the feet of the birds as a central crown, and foliage,
+&amp;c., around them.</p>
+
+<p><span class="smcap">Practical Housewife’s Christmas Ham.</span>—Soak the ham, be the
+weight whatever it may, half the usual time in water; remove, wash
+well with cold water, place in a pan large and deep enough to contain
+it, cover with beer or good ale, and let it remain until the required
+time for soaking a ham of the size used has expired. Boil as usual
+until the skin can be readily removed; then place the ham in a tin
+or an earthenware dish, and cover with a common flour-and-water
+paste, or surround with butter. Bake in a moderately heated oven
+until done, remove the paste or batter, cover with bread raspings, and
+serve hot.</p>
+
+<p>Cooked in this manner, a ham acquires the most delicious flavour,
+especially if cured by a method we shall hereafter point out.</p>
+
+<p><span class="smcap">Hamburg Beef.</span>—Rub a rump of beef with brown sugar, and let
+it lie three days, turning frequently during the time. Remove from the
+dish, wipe it, and salt it with four ounces of bay, and the same quantity
+of common salt, and an ounce of saltpetre, well mixed. Cover with
+what remains after rubbing in, and let it remain for a fortnight, turning
+it occasionally. Remove the superfluous salt, roll tight in a cloth,
+<span class="pagenum" id="Page_301">[301]</span>and press well with weights. Smoke the meat in the cloth, by hanging
+it in a chimney where wood smoke ascends, or by adopting the
+same method as that recommended for herrings.</p>
+
+<p>It may be boiled, and pressed with heavy weights until cold; or
+fried with bacon in slices, as required.</p>
+
+<h4>PASTRY.</h4>
+
+<p><span class="smcap">Antwerp Cream.</span>—Make a housewife’s cream, as directed by us at
+p. <a href="#Page_279">279</a>, and whisk until it curdles, then set the curd carefully upon a
+fine sieve, and let it drain over a basin all night. Take thirty ratafia
+biscuits, bruise them, and add to the whey, with a twopenny sponge-cake
+broken up fine, two table-spoonfuls of raspberry and currant jam,
+and two table-spoonfuls of brandy; mix well together, pour into a
+small glass dish, heap the curd over the top with a fork, and ornament
+the edge with ratafia biscuits.</p>
+
+<p><span class="smcap">Bon-bon Crackers.</span>—Procure various coloured papers, and cut them
+into pieces measuring three inches wide and four inches long; then
+cut the end of each into a narrow fringe an inch long, and gum or paste
+a blue paper and a red one together, so that the fringe may be at both
+ends. Buy some Waterloo crackers at a toy shop, and paste each end
+of one to the inside of the coloured papers, so that the centre of the
+cracker shall be over the joining. Put a burnt almond or some bon-bon
+in the centre, roll it up neatly, screw the two ends, and spread the
+fringe.</p>
+
+<p>Any coloured paper will do, and the greater contrast displayed
+the better the effect.</p>
+
+<p><span class="smcap">The Housewife’s Christmas Cake.</span>—Take two pounds of pounded
+sugar-candy, two pounds of flour, two pounds of butter, thirty-six eggs,
+four pounds of currants, a pound of raisins stoned and chopped, half
+a pound of almonds blanched and chopped, half a pound of citron, a
+pound of candied orange-peel, the same of candied lemon-peel, a large
+nutmeg pounded, half an ounce of powdered allspice, half an ounce of
+powdered mace, ginger, cinnamon, and coriander, and half a pint of
+brandy.</p>
+
+<p>All the ingredients should be well dried, the white of the eggs well
+beaten up separately from the yolks, the butter stirred and beaten
+almost to a cream, then add the rest gradually, taking care they are
+well beaten and mixed. Have ready a large tin, well lined with buttered
+paper, pour in the cake, and bake in a slow oven for at least four
+hours. Smaller proportions may be adopted.</p>
+
+<p><span class="smcap">Gingerbread Snaps.</span>—Take a pound and a half of flour, half a
+pound of butter, the same of sugar and treacle, and an ounce of powdered
+ginger. Mix well before the fire, add five table-spoonfuls of thick
+cream, work into a stiff paste, roll out thin, dip a wine-glass into flour,
+cut out the snaps with it, and bake in a quick oven.</p>
+
+<p><span class="smcap">Good Gingerbread Nuts.</span>—Take three pounds of flour, a pound
+of sugar, three and a half pounds of treacle, half an ounce of carraway
+<span class="pagenum" id="Page_302">[302]</span>seeds, half an ounce of allspice, two ounces of butter, half an ounce
+of candied lemon-peel, three ounces of ground ginger, half an ounce
+of coriander, the yolks of two eggs, and a wine-glassful of brandy.
+Work the butter to a cream, then the eggs, spice, and brandy, then
+flour, sugar, and then <i>hot</i> treacle; if not stiff enough, a little more flour
+must be added in rolling out, but the less the better.</p>
+
+<p><span class="smcap">Mincemeat.</span>—Take four cups of suet, two of currants, four of
+stoned raisins, half a cup of preserved ginger, half a cup of dried citron,
+a cup of pounded sugar-candy, a grated nutmeg, a dessert-spoonful of
+pounded mace, another of pounded cloves, six wine-glassfuls of brandy,
+and three of noyeau. Mix well.</p>
+
+<p><span class="smcap">Another.</span>—See p. <a href="#Page_252">252</a>.</p>
+
+<p><span class="smcap">Mincemeat, à la Soyer.</span>—Take four pounds and a half of kidney
+beef suet, which skin and chop very finely; have also a quarter of a
+pound of candied lemon and orange-peel, the same of citron, a pound
+and a half of lean cooked beef, and three pounds and a half of apples, the
+whole separately chopped very fine, and put into a large pan with
+four pounds and a half of currants well washed and picked, two ounces
+of mixed spice, and two pounds of sugar. Mix the whole well together
+with the juice of eight lemons and a pint of brandy, place it in jars,
+and tie down until ready for use; a pound and a half of Malaga raisins,
+well stoned and chopped, may likewise be added to the above. It is
+ready for use in a few days.</p>
+
+<p><span class="smcap">Plum Pudding, Moderate.</span>—Take a pound and a half of raisins
+stoned, a pound of currants, well washed and picked; the same quantity
+of flour and suet; a quarter of a pound of fine white bread, rubbed
+well; two pounds of orange and lemon-peel, a quarter of a pound of
+citron-peel cut into square pieces; brown sugar, four ounces; one
+nutmeg, grated fine; half an ounce of mixed spice; a wine-glassful
+of brandy, four table-spoonfuls of white wine, two eggs well beaten,
+and a little salt. Mix as usual, and boil for eight hours.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_303">[303]</span></p>
+
+<h2 class="nobreak" id="COOKERY_FOR_CHILDREN">COOKERY FOR CHILDREN.</h2>
+
+</div>
+
+<p>Some preparations of food proper for the young have already been
+given in these pages; nevertheless, we are sure a chapter on this
+important subject, so generally neglected in cookery books, will be
+welcomed by the judicious.</p>
+
+<p>It is of great consequence to fix the times of taking food, as well
+as to regulate the quantity given to a child. The mother should,
+personally, attend to these arrangements; it is her province.</p>
+
+<p>There is great danger that an infant, under three years of age,
+will be over-fed, if it be left to the discretion of the nurse. These
+persons, generally, to stop the screaming of a child, whether it proceed
+from pain or crossness, or repletion (as it often does)—they
+give it something to eat—often that which is very injurious, to tempt
+the appetite; if it will only eat and stop crying, they do not care
+for the future inconvenience which this habit of indulgence may bring
+on the child and its mother.</p>
+
+<p>Arrange, as early as possible, the regular times of giving food to
+your children, according to their age and constitution. Young infants
+require food every two hours when awake; after three months old,
+they may go three hours—then cautiously lengthen the time, as the
+child can bear it. But remember that all temperaments are not alike.
+Some of the same age may require more food than others. One rule,
+however, will apply to all—never give a child food to amuse and
+keep it quiet when it is not hungry, or to reward it for being good.
+You may as rationally hope to extinguish a fire by pouring on oil,
+as to cure a peevish temper, or curb a violent one, by pampering the
+appetite for luxuries in diet; and all the traits of goodness you thus
+seek to foster, will, in the end, prove as deceptive as the mirage of
+green fields and cool lakes to the traveller in the hot sands of the
+desert.</p>
+
+<p>“My children have very peculiar constitutions,” said an anxious
+mother—“they are so subject to fevers! If they take the least cold,
+or even have a fall, they are sure to be attacked by fever.” The
+family lived high, and those young children had a seat at the table,
+and were helped to the best and richest of everything. And their
+luncheon was cake and confectionery.</p>
+
+<p>It was suggested to the mother that if she would adopt a different
+diet for those children, give them bread and milk morning and evening,
+<span class="pagenum" id="Page_304">[304]</span>and a plain dinner of bread, meat, and vegetables, their liability to
+fevers would be much lessened.</p>
+
+<p>“My children do not love milk, and won’t touch plain food”—was
+the answer, with a sort of triumphant smile, as though this cramming
+of her children with good things till the blood of the poor little
+creatures was almost in a state of inflammation, was a high credit to
+her good housekeeping.</p>
+
+<p>But do not err on the other hand; and for fear your child should
+be over-fed, allow it insufficient nourishment. There is not in our
+country much reason to fear that such will be the case; the danger
+is, usually, on the side of excess; still we must not forget that the
+effect of a system of slow starvation is, if not so suddenly fatal
+as that of repletion, more terrible, because it reduces the intellectual
+as well as the physical nature of man, till he is hardly equal to the
+brutes.</p>
+
+<p>In many parts of civilized and Christian Europe, the mass of the
+people suffer from being over-worked and under-fed; few may die of
+absolute starvation, but their term of life is much shortened, and their
+moral and intellectual powers dwarfed or prostrated.</p>
+
+<p>“Under an impoverished diet,” says Dr. Combe, “the moral and
+intellectual capacity is deteriorated as certainly as the bodily”—and
+he adverts to the workhouse and charitable institution system of
+weak soups and low vegetable diet, and to the known facts that children
+brought up on such fare are usually feeble, puny, and diseased
+in body, and are at best but moderate in capacity.</p>
+
+<p>The rational course seems to be, to feed infants till about three
+years old, chiefly with milk and mild farinaceous vegetable preparations;
+a large portion of good bread, light, well baked, and <i>cold</i>, should
+be given them; after that period, to proportion their solid food to
+the amount of exercise they are able to take. Children who play
+abroad in the open air, will require more hearty nourishment, more
+meat, than those who are kept confined in the house or schoolroom.
+From the age of ten or twelve, to sixteen or eighteen, when
+the growth is most rapid and the exercises (of boys especially) most
+violent, a sufficiency of plain nourishing food should be given; there
+is little danger of their taking too much, if it be of the right kind
+and properly cooked. But do not allow them to eat hot bread, or
+use any kind of stimulating drinks.</p>
+
+<p><span class="smcap">Food for a Young Infant.</span>—Take of fresh cow’s milk, one table-spoonful,
+and mix with two table-spoonfuls of hot water; sweeten
+with loaf sugar as much as may be agreeable. This quantity is sufficient
+for once feeding a new-born infant; and the same quantity
+may be given every two or three hours—not oftener—till the mother’s
+breast affords the natural nourishment.</p>
+
+<p><span class="smcap">Thickened Milk for Infants when Six Months Old.</span>—Take
+one pint of milk, one pint of water; boil it, and add one table-spoonful
+of flour. Dissolve the flour first in half a tea-cupful of water;
+it must be strained in gradually, and boiled hard twenty minutes.
+As the child grows older, one-third water. If properly made, it is
+<span class="pagenum" id="Page_305">[305]</span>the most nutritious, at the same time the most delicate food that
+can be given to young children.</p>
+
+<p><span class="smcap">Broth.</span>—Made of lamb or chicken, with stale bread toasted, and
+broken in, is safe and healthy for the dinners of children, when first
+weaned.</p>
+
+<p><span class="smcap">Milk.</span>—Fresh from the cow, with a <i>very</i> little loaf sugar, is good
+and safe food for young children. From three years old to seven,
+pure milk, into which is crumbled stale bread, is the best breakfast
+and supper for a child.</p>
+
+<p><span class="smcap">For a Child’s Luncheon.</span>—Good sweet butter, with stale bread,
+is one of the most nutritious, at the same time the most wholesome
+articles of food that can be given children after they are weaned.</p>
+
+<p><span class="smcap">Milk Porridge.</span>—Stir four table-spoonfuls of oatmeal smoothly,
+into a quart of milk, then stir it quickly into a quart of boiling water,
+and boil up a few minutes till it is thickened; sweeten with sugar.</p>
+
+<p>Oatmeal, where it is found to agree with the stomach, is much
+better for children, being a good opener as well as cleanser; fine flour
+in every shape is the reverse. Where biscuit powder is in use, let
+it be made at home; this, at all events, will prevent them getting
+the sweepings of the baker’s counters, boxes, and baskets. All the
+left bread in the nursery, hard ends of stale loaves, &amp;c., ought to be
+dried in the oven or screen, and reduced to powder in the mortar.</p>
+
+<p><span class="smcap">Meats for Children.</span>—Mutton, lamb, and poultry, are the best.
+Birds and the white meat of fowls, are the most delicate food of this
+kind that can be given. These meats should be slowly cooked, and
+no gravy, if made rich with butter, should be eaten by a young
+child. Never give children hard, tough, half-cooked meats, of any
+kind.</p>
+
+<p><span class="smcap">Vegetables for Children, Eggs, etc.</span>—Their rice ought to be
+cooked in no more water than is necessary to swell it; their apples
+roasted, or stewed with no more water than is necessary to steam them;
+their vegetables so well cooked as to make them require little butter,
+and less digestion; their eggs boiled slow and soft. The boiling of
+their milk ought to be directed by the state of their bowels; if flatulent
+or bilious, a very little curry powder may be given in their vegetables
+with good effect; such as turmeric and the warm seeds (not hot peppers)
+are particularly useful in such cases.</p>
+
+<p><span class="smcap">Potatoes and Peas.</span>—Potatoes, particularly some kinds, are not
+easily digested by children; but this is easily remedied by mashing
+them very fine, and seasoning them with sugar and a little milk. When
+peas are dressed for children, let them be seasoned with mint and sugar,
+which will take off the flatulency. If they are old, let them be pulped,
+as the skins are perfectly indigestible by children’s or weak stomachs.
+Never give them vegetables less stewed than would pulp through a
+cullender.</p>
+
+<p><span class="smcap">Puddings and Pancakes for Children.</span>—Sugar and egg, browned
+before the fire, or dropped as fritters into a hot frying-pan, without fat,
+will make them a nourishing meal.</p>
+
+<p><span class="smcap">Rice Pudding with Fruit.</span>—In a pint of new milk put two large
+<span class="pagenum" id="Page_306">[306]</span>spoonfuls of rice well washed; then add two apples, pared and quartered,
+or a few currants or raisins. Simmer slowly till the rice is very
+soft, then add one egg, beaten, to bind it. Serve with cream and sugar.</p>
+
+<p><span class="smcap">To Prepare Fruit for Children.</span>—A far more wholesome way
+than in pies or puddings, is to put apples sliced, or plums, currants,
+gooseberries, &amp;c., into a stone jar; and sprinkle among them as much
+sugar as necessary. Set the jar in an oven or on a hearth, with a tea-cupful
+of water to prevent the fruit from burning; or put the jar into
+a saucepan of water till its contents be perfectly done. Slices of bread
+or some rice may be put into the jar, to eat with the fruit.</p>
+
+<p><span class="smcap">Rice and Apples.</span>—Core as many nice apples as will fill the dish;
+boil them in light syrup; prepare a quarter of a pound of rice in milk,
+with sugar, and salt; put some of the rice in the dish, and put in the
+apples, and fill up the intervals with rice, and bake it in the oven till
+it is a fine colour.</p>
+
+<p><span class="smcap">A Nice Apple Cake for Children.</span>—Grate some stale bread, and
+slice about double the quantity of apples; butter a mould, and line it
+with sugar paste, and strew in some crumbs, mixed with a little sugar;
+then lay in apples, with a few bits of butter over them, and so continue
+till the dish is full; cover it with crumbs, or prepared rice; season
+with cinnamon and sugar. Bake it well.</p>
+
+<p><span class="smcap">Fruits for Children.</span>—That fruits are naturally healthy in their
+season, if rightly taken, no one, who believes that the Creator is a kind
+and beneficent Being, can doubt. And yet the use of summer fruits
+appears often to cause most fatal diseases, especially in children. Why
+is this? Because we do not conform to the natural laws in using this
+kind of diet. These laws are very simple and easy to understand. Let
+the fruit be ripe when you eat it; and eat when you require <i>food</i>.</p>
+
+<p>Fruits that have <i>seeds</i> are much healthier than the <i>stone</i> fruits. But
+all fruits are better, for very young children, if baked or cooked in some
+manner, and eaten with bread. The French always eat bread with raw
+fruit.</p>
+
+<p>Apples and winter pears are very excellent food for children, indeed,
+for almost any person in health; but best when eaten at breakfast or
+dinner. If taken late in the evening, fruit often proves injurious. The
+old saying that apples are <i>gold in the morning, silver at noon, and lead
+at night</i>, is pretty near the truth. Both apples and pears are often good
+and nutritious when baked or stewed, for those delicate constitutions
+that cannot bear raw fruit. Much of the fruit gathered when unripe,
+might be rendered fit for food by preserving in sugar.</p>
+
+<p><span class="smcap">Ripe Currants</span> are excellent food for children. Mash the fruit,
+sprinkle with sugar, and with good bread let them eat of this fruit
+freely.</p>
+
+<p><span class="smcap">Blackberry Jam.</span>—Gather the fruit in dry weather; allow half a
+pound of good brown sugar to every pound of fruit; boil the whole
+together gently for an hour, or till the blackberries are soft, stirring
+and mashing them well. Preserve it like any other jam, and it will be
+found very useful in families, particularly for children—regulating their
+bowels, and enabling you to dispense with cathartics. It may be spread
+<span class="pagenum" id="Page_307">[307]</span>on bread, or on puddings, instead of butter: and even when the blackberries
+are bought, it is cheaper than butter. In the country, every
+family should preserve, at least, half a peck of blackberries.</p>
+
+<p><span class="smcap">To make Senna and Manna Palatable.</span>—Take half an ounce,
+when mixed, senna and manna; put it in half a pint of boiling water;
+when the strength is abstracted, pour into the liquid from a quarter to
+half a pound of prunes, and two large table-spoonfuls of W. I. molasses.
+Stew slowly until the liquid is nearly absorbed. When cold, it can be
+eaten with bread and butter, without detecting the senna, and is excellent
+for costive children.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_308">[308]</span></p>
+
+<h2 class="nobreak" id="LAYING_OUT_TABLES">LAYING OUT TABLES.</h2>
+
+</div>
+
+<h3>I.<br>
+BREAKFASTS, LUNCHEONS, AND FOLDING NAPKINS.</h3>
+
+<p>The art of laying out a table, whether for breakfast, luncheon,
+dinner, tea, or supper, consists in arranging the various dishes, plate,
+glass, &amp;c., methodically, and adhering to the rules we are about to
+make known.</p>
+
+<p>Much trouble, irregularity, and confusion will be avoided in a house
+when there is company, if servants are instructed to prepare the table,
+sideboard, or dinner-waggon, in a similar manner and order daily.</p>
+
+<p>All tables are usually laid out according to the following rules
+throughout the United Kingdom: yet there are local peculiarities
+which will necessarily present themselves, and should be adopted or
+rejected, as may appear proper to the good housewife:—</p>
+
+<p><span class="smcap">Breakfasts.</span>—The table should be covered with a clean white cloth:
+the cups and saucers arranged at one end, if for tea; and at both
+ends, if for tea and coffee; or the coffee-cups and saucers may be
+arranged at the right hand side of one end of the table, and the tea-cups
+and saucers on the left; the tea-pot and coffee-pot occupying
+the space between in front, and the urn that at the back. Some
+persons substitute cocoa or chocolate for coffee, in which case they
+are to be placed the same. The slop-basin and milk-jug should be
+placed to the left; and the cream, and hot milk jugs, with the sugar
+basin, to the right.</p>
+
+<p>The remainder of the table should be occupied in the centre by the
+various dishes to be partaken of; while at the sides must be ranged
+a large plate for meat, eggs, &amp;c., and a small one for toast, rolls, &amp;c.,
+with a small knife and fork for each person; the carving knife and
+fork being placed point to handle; the butter and bread knives to
+the right of their respective dishes, which occupy the centre part,
+and spoons in front of the hot dishes with gravy. Salt-cellars should
+occupy the four corners, and, if required, the cruets should be placed
+in the centre of the table.</p>
+
+<p><span class="pagenum" id="Page_309">[309]</span></p>
+
+<p>Dry toast should never be prepared longer than five minutes before
+serving, as it becomes tough, and the butter, soppy and greasy,
+if too long prepared. Hot rolls should be brought to table covered
+with a napkin.</p>
+
+<p>Every dish should be garnished appropriately, either with sippets,
+ornamental butter, water cresses, parsley, or some one of the garnishes
+we shall point out in a future page.</p>
+
+<p>The dishes usually set upon the table are selected from hot, cold,
+and cured meats; hot, cold, cured, and potted fish; game, poultry,
+cold or devilled; fruit, ripe, preserved, or candied; dressed and undressed
+vegetables; meat-pies and patties, cold; eggs; honey-comb;
+entrées; and savoury morsels—as grilled kidneys, ham-toast, devils,
+&amp;c.</p>
+
+<p><span class="smcap">Dejeuners à la Fourchette</span> are laid the same as suppers, except
+that tea and coffee are introduced; but in sporting circles not
+until the solids are removed.</p>
+
+<p>When laid for a marriage or christening breakfast, a bride’s or
+christening cake should occupy the centre instead of the épergne or
+plateau.</p>
+
+<p><span class="smcap">Luncheons or Noonings.</span>—The luncheon is laid in two ways;
+one way is to bring in a butler’s tray with let-down sides, on which
+it is previously arranged upon a tray cloth, and letting down the
+sides and spreading the cloth upon the dining-table to distribute
+the things as required. The other is to lay the cloth as for dinner,
+with the pickle-stand and cruet, opposite each other; and, if in season,
+a small vase of flowers in the centre; if not, a water-jug and tumblers,
+which may be placed on a side-table at other times. The sides of
+the table are occupied by the requisites for each guest, viz., two
+plates, a large and small fork and knives, and dessert-spoon. A
+folded napkin, and the bread under, is placed upon the plate of each
+guest.</p>
+
+<p>Carafes, with the tumblers belonging to and placed over them,
+are laid at the four corners, with the salt-cellars in front of them,
+between two table-spoons laid bowl to handle.</p>
+
+<p>If French or light wines are served, they may be placed in the
+original bottles in ornamental wine vases, between the top and bottom
+dishes and the vase of flowers, with the corks drawn and partially
+replaced.</p>
+
+<p>The dishes generally served for luncheons are the remains of cold
+meat neatly trimmed and garnished; cold game, hashed or plain;
+hashes of all descriptions; curries; minced meats; cold pies, savoury,
+fruit, or plain; plainly cooked cutlets, steaks, and chops; omelets;
+bacon; eggs; devils and grilled bones; potatoes; sweetmeats; butter;
+cheese; salad and pickles. In fruit, almost anything does for lunch,
+whether of fish, flesh, fowl, pastry, vegetables, or fruit.</p>
+
+<p>Ale and porter are generally served, but occasionally sherry, marsala,
+port, or home-made wines, are introduced, with biscuits and
+ripe fruit.</p>
+
+<p>A good housewife should always have something in the house ready
+<span class="pagenum" id="Page_310">[310]</span>to convert into a neat little luncheon, in case a few friends drop in,
+to what some are pleased to call a “tiffin;” and it is astonishing how
+a really handsome-looking affair may be made out of the remains of the
+dinner served the day before, some handsome glass, a sprinkle of good
+plate, a few flowers, some good ale, or a little wine, and, above all, a
+hearty welcome.</p>
+
+<p><span class="smcap">Napkins.</span>—Dinner napkins should be about twenty-eight inches
+broad, and thirty inches long. They may be folded in a variety
+of ways, which impart a style to a table, without adding much to the
+expense, and may be readily accomplished with a little practice and
+attention to the following directions and diagrams.</p>
+
+<p><span class="pagenum" id="Page_311">[311]</span></p>
+
+<figure class="figcenter illowp48" id="illus-311" style="max-width: 40.625em;">
+  <img class="w100" src="images/illus-311.jpg" alt="">
+</figure>
+
+<p class="center">1.—THE MITRE.—(<a href="#illus-311"><i>Fig. 1.</i></a>)</p>
+
+<p>Fold the napkin into three parts longways, then turn down the right hand
+corner, and turn up the left hand one, as in Fig. 2, A and B.
+Turn back the point A towards the right, so that it shall lie behind C;
+and B to the left, so as to be behind D. Double the napkin back at
+the line E, then turn up F from before and G from behind, when they
+will appear as in Fig. 3. Bend the corner H towards the right, and
+tuck it behind I; turn back the corner K towards the left, at the
+dotted line, and tuck it into a corresponding part at the back. The
+bread is placed under the mitre, or in the centre at the top.</p>
+
+<p class="center">2.—THE EXQUISITE.—(<a href="#illus-311"><i>Fig. 4.</i></a>)</p>
+
+<p>Fold the napkin into three parts longways, then fold down two-fifths
+of the length from each side, as in Fig. 5, at A; roll up the part B
+towards the back, repeat on the other side, then turn up the corner
+towards the corner A, and it will appear as D. The centre part E is
+now to be turned up at the bottom, and down at the top, and the two
+rolls brought under the centre-piece as in Fig. 4. The bread is placed
+under the centre band, K, Fig. 4.</p>
+
+<p class="center">3.—THE COLLEGIAN.—(<a href="#illus-311"><i>Fig. 6.</i></a>)</p>
+
+<p>Fold the napkin into three parts longways, then turn down the two
+sides towards you, so that they shall appear as in Fig. 7; then roll up
+the part A underneath until it looks like B, Fig. 8. Now take the
+corner B and turn it up towards C, so that the edge of the rolled part
+shall be even with the central line; repeat the same on the other side,
+and turn the whole over, when it will appear as in Fig. 6. The bread
+is placed underneath the part K.</p>
+
+<p class="center">4.—THE CINDERELLA.—(<a href="#illus-311"><i>Fig. 9.</i></a>)</p>
+
+<p>Fold the napkin into three parts longways, then turn down the two
+sides as in Fig. 7; turn the napkin over, and roll up the lower part as in
+Fig. 10, A, B. Now turn the corner B upwards towards C, so that it
+shall appear as in D; repeat on the other side, and then bring the two
+<span class="pagenum" id="Page_312">[312]</span>parts E together so that they shall bend at the dotted line; and the
+appearance will now be as Fig. 9. The bread is placed under the
+apron part, K, Fig. 9.</p>
+
+<p class="center">5.—THE FLIRT.—(<a href="#illus-311"><i>Fig. 11.</i></a>)</p>
+
+<p>Fold the napkin into three parts longways, then fold across the
+breadth, commencing at one extremity, and continuing to fold from and
+to yourself in folds about two inches broad, until the whole is done:
+then place in a tumbler, and it will appear as in the illustration.</p>
+
+<p class="center">6.—THE NEAPOLITAN.—(<a href="#illus-311"><i>Fig. 12.</i></a>)</p>
+
+<p>Fold the napkin into three parts longways, then fold one of the upper
+parts upon itself from you; turn over the cloth with the part having
+four folds from you, and fold down the two sides so as to appear as in
+Fig. 7; then roll up the part A underneath, until it appears as in the
+dotted lines in Fig. 15, at B. Now turn up the corner B towards C, so
+that the edge of the rolled part shall be even with the central line:
+repeat the same upon the opposite side, and turn the whole over, when
+it will appear as in Fig. 14; the bread being placed underneath the
+part K, as represented in the illustration.</p>
+
+<p class="center">7.—THE “FAVOURITE,” OR OUR OWN.—(<a href="#illus-311"><i>Fig. 14.</i></a>)</p>
+
+<p>Fold the napkin into three parts longways, then turn down the two
+sides as in Fig. 7, and roll up the part A on both sides, until as
+represented on the right hand side in Fig. 14; then turn it backwards
+(as A B) on both sides; now fold down the point C towards you, turn
+over the napkin, and fold the two other parts from you so that they
+shall appear as in Fig. 15. Turn the napkin over, thus folded, and
+raising the centre part with the two thumbs, draw the two ends (A and
+B) together, and pull out the parts (C and D) until they appear as in
+Fig. 13. The bread is to be placed as represented in K, Fig. 13.</p>
+
+<h3>II.<br>
+DINNERS.</h3>
+
+<p><span class="smcap">Dinners.</span>—The appearance a dinner-table presents does not depend
+so much upon a profuseness of viands, as upon the neatness, cleanliness
+and well-studied arrangement of the whole. Taste, if well directed,
+may produce a handsome dinner; whereas three times the amount of
+money may be expended upon another, and yet not make even a
+respectable appearance.</p>
+
+<p>We cannot too strongly urge the necessity of having things done in
+the same manner every day as when there is company. The servants
+become accustomed to waiting properly, things are always at hand, and
+<span class="pagenum" id="Page_313">[313]</span>they do not appear awkward when visitors drop in; then everything is
+regular, and goes on smoothly.</p>
+
+<p><span class="smcap">To lay the Cloth.</span>—The table should be well polished, and then
+covered with a green baize cloth, over which a fine white damask one
+should be spread. If the white cloth is to be kept on after dinner, it is
+customary to spread a small cloth at either end of the table where the
+large dishes are placed, to protect the long cloth from accidental spots
+arising from gravy, &amp;c.; these slips are removed after dinner, and the
+cloth cleaned with crumb brushes. In some houses an entire upper
+cloth is placed upon the table instead of slips, and this being removed
+after dinner, does not require the tedious process of brushing the
+table-cloth.</p>
+
+<p>When the cloth has been spread, place carafes, with the tumblers
+belonging to and placed over them, between every four persons, a
+salt-cellar between every three persons, and a large and small knife,
+fork, and spoon, to each guest, with two wine-glasses, a champagne
+glass, and a tumbler, to the right of each, and the bread placed in or
+under folded napkins, between the knives, forks, and spoons; and at
+grand entertainments or public dinners, the name and rank of each
+guest neatly written on a card in front of the napkin, so as to prevent
+confusion and jealousy. The centre ornament, usually a <i>candelabrum</i>,
+<i>plateau</i>, an <i>épergne</i>, or a vase of artificial flowers, must now be set on,
+and the mats for the various dishes arranged; then the wine-coolers
+or ornamental vases placed between the centre-piece and the top and
+bottom dishes, with the wines in the original bottles, loosely corked;
+the spoons for assisting the various dishes, asparagus tongs, fish-knife
+and fork or slice, and carving knives and forks, are placed in front
+of the respective dishes to which they belong; and knife-rests opposite
+to those who have to carve; with a bill of fare, and a pile of soup-plates
+before those that have to assist the soup.</p>
+
+<p><i>In arranging or laying out a table</i>, several things require particular
+attention, and especially the following:—</p>
+
+<p><i>Plate</i> should be well cleaned, and have a bright polish; few
+things look worse than a greasy-looking épergne and streaky spoons.
+<i>Glass</i> should be well rubbed with a wash-leather, dipped in a
+solution of fine whiting and stone-blue, and then dried; afterwards
+it should be polished with an old silk handkerchief. <i>Plates</i> and <i>dishes</i>
+should be hot, otherwise the guests will be disgusted by seeing flakes
+of fat floating about in the gravy. <i>Bread</i> should be cut in pieces about
+an inch thick, and each round of a loaf into six parts; or if for a
+dinner party, dinner rolls should be ordered. The bread is placed
+under the napkins, or on the <i>left</i> of each guest; if dinner napkins
+are not used, some of the bread being placed in a bread-tray, covered
+with a crochet cloth, upon the sideboard. <i>Lights</i>, either at or after the
+dinner, should be subdued, and above the guests, if possible, so as to
+be shed upon the table, without intercepting the view. <i>Sauces</i>, either
+bottle, sweet, or boat; <i>vegetables</i>, and sliced cucumber, or glazed onions
+for stubble goose, should be placed upon the sideboard; <i>a plate basket</i>,
+for removing the soiled plates, is usually placed under the sideboard,
+<span class="pagenum" id="Page_314">[314]</span>or some other convenient part of the room; and <i>two knife-trays</i>,
+covered with napkins, are placed upon a butler’s tray; these are used
+for removing soiled carvers and forks, and the soiled silver. It is
+useful to have a large-sized bradawl, a corkscrew, and funnel, with
+strainer; the former to break the wire of the champagne bottles, and
+the latter to strain port wine, if required to be opened during dinner.</p>
+
+<div class="figcenter">
+
+<figure class="figmulti illowp100" id="illus-314" style="max-width: 15.625em;">
+  <img class="w100" src="images/illus-314.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 1 &amp; 2.</i></p>
+  </figcaption>
+</figure>
+
+<figure class="figmulti illowp100" id="illus-314b" style="max-width: 18.75em;">
+  <img class="w100" src="images/illus-314b.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 3 &amp; 4.</i></p>
+  </figcaption>
+</figure>
+
+</div>
+
+<p><span class="smcap">To lay out the Sideboard or Tray.</span>—Little requires to be
+done, except to arrange the silver, knives, cruets, and various dishes to
+be placed there. The silver should be arranged on one end of the
+sideboard, as in <a href="#illus-314"><i>figs. 1</i> and <i>2</i></a>, the gravy-spoons being placed bowl
+to handle, and the cheese-scoop, marrow-spoon, and salad-spoons or
+scissors, where most convenient. The knives are placed, as in <a href="#illus-314b"><i>fig. 3</i></a>,
+for the convenience of removal, because by this means a single knife
+can be abstracted without disturbing the others; carving knives and
+forks should be placed above the others, point to handle. The wine-glasses,
+tumblers, and finger-glasses, for dessert, are placed where most
+convenient, but usually in the centre, at the back, with ice-plates near
+to them, and the wine-glasses placed in the finger-glasses, as in <a href="#illus-314b"><i>fig. 4</i></a>;
+but when only one glass is used, that is placed in the centre, mouth
+downwards. At very large or fashionable dinners, the finger-glasses
+are sometimes placed on the dinner-table with the plain and coloured
+wine-glasses in them, and the same, refilled, are placed on again at
+dessert. The cruets, sauces, &amp;c., are placed at one end, and the
+vegetables, &amp;c., in the centre front of the sideboard.</p>
+
+<p><span class="smcap">To place the Dishes on the Table.</span>—Each servant should be
+provided, at large dinners, with a bill of fare, and instructed, at small
+ones, where the dishes are to be placed. No two dishes resembling
+each other should be near the same part of the table. <i>Soups</i> or broth
+should always be placed at the head of the table; if there are two, top
+and bottom; if four, top, bottom, and two sides, opposite each other,
+or alternately with fish. <i>Fish</i> should be placed at the head of the table;
+if there are two sorts, have fried at the bottom and boiled at the top;
+if four, arrange the same as the soup. We may observe, that a white
+and a brown, or a mild and high-seasoned soup, should occupy either
+side of the centre-piece, and that it looks handsomer to have fried
+<span class="pagenum" id="Page_315">[315]</span>and boiled fish opposite each other, but they should never be placed
+upon the same dish. Fish is generally served upon a napkin, the
+corners of which are either turned in or thrown over the fish, or upon
+a piece of simple netting, which is turned in all round; but we
+recommend our readers to use the elegant serviette, as being more
+stylish.</p>
+
+<p><i>The first course</i> generally consists of soups and fish, which are
+removed by the roasts, stews, &amp;c., of the second course.</p>
+
+<p><i>The second course</i>, when there are three, consists of roasts and stews
+for the top and bottom; turkey or fowls, ham garnished, tongue, or
+fricandeau, for the sides; with small made-dishes for corners, served in
+covered dishes, as curries, ragouts, fricassees, stews, palates, &amp;c.</p>
+
+<p>When there are two roasts, one should be white, and the other brown.
+Removes are generally placed upon large dishes, for, as they supply the
+place of the fish and soups, they constitute the principal part of the
+dinner. What are termed <i>flancs</i>, are not so large as the removes, nor
+so small as the <i>entrées</i>, or made-dishes, and are generally served in a
+differently formed dish. They are seldom used except when there are
+eighteen or twenty persons.</p>
+
+<p><i>Entrées</i>, or made-dishes, require great care in placing them upon the
+table, otherwise the gravy slops over and soils the dish; they are,
+therefore, usually served with a wall of mashed potatoes, rice, or
+other vegetables, to keep them in their proper place. They should also
+be served as hot as possible.</p>
+
+<p>When there is but one principal dish, it should be placed at the head
+of the table. If three dishes, the principal to the head, and the others
+opposite each other, near the bottom; if four, the largest to the head,
+the next size to the foot, and the other two at the sides; if five, place
+the same as for four, with the smallest in the centre; if six, place the
+same as for four, with two small dishes on each side; if seven, put
+three dishes down the centre of the table, and two on each side; if
+eight, four dishes down the middle, and two on each side, at equal
+distances; if nine, place them in three equal lines, but with the proper
+dishes at the top and bottom of the table; if ten, put four down the
+centre, one at each corner, and one on each side, opposite the vacancy
+between the two central dishes; or four down the middle, and three on
+each side, opposite the vacancies of the centre dishes; if twelve, place
+them in three rows of four each, or six down the middle, and three at
+equal distances on each side. If more than twelve, they must be
+arranged on the same principles, but varying according to number.</p>
+
+<p>Oval or circular dining-tables require to have the dishes arranged in
+a shape corresponding to the table.</p>
+
+<p><i>The third course</i> consists of game, confectionery, delicate vegetables
+dressed in the French style, puddings, creams, jellies, &amp;c.</p>
+
+<p><i>When there are only two courses</i>, the first generally consists of soups
+and fish, removed by boiled poultry, ham, tongue, stews, roasts, ragouts,
+curries, or made-dishes generally, with vegetables. The second consists
+of roasted poultry or game at the top and bottom, with dressed
+vegetables, maccaroni, jellies, creams, preserved fruit, pastry and general
+<span class="pagenum" id="Page_316">[316]</span>confectionery, salads, &amp;c. It is generally contrived to give as great a
+variety as possible in these dinners: thus—a jelly, a cream, a compôte,
+an ornamental cake, a dish of preserved fruit, fritters, a blancmange, a
+pudding, &amp;c.</p>
+
+<p>After the third course has been removed, cheese, ornamented butter,
+salad, radishes, celery in a glass bowl or on a dish, sliced cucumber (and
+at small parties, marrow-bones) are usually served. A marrow-spoon,
+cheese-scoop, and butter-knife, being required upon the table, are to be
+placed near to the dishes; a knife and fork near the celery, and a pair
+of salad-scissors or a fork and spoon in the bowl with the salad.</p>
+
+<p>The cheese may be served in a glass bowl, and handed round from
+right to left; or if a Stilton, surrounded with the elegant serviette, and
+placed upon the cheese-cloth. The bread may be served as usual, or
+the cheese snaps, piled up on a crochet cloth, in a plated bread-basket
+placed in the centre.</p>
+
+<p><span class="smcap">Waiting at Table.</span>—Much confusion is avoided by having an
+attendant upon each side of the table; or, if the party is large, more
+than one, according to the number. The usual number required for
+parties is given below; and if the income admit of it, the scale may be
+increased according to the second column, which will materially add to
+the comfort of the guests.</p>
+
+<table>
+  <tr>
+    <th><i>Guests.</i></th>
+    <th colspan="2"><i>Servants.</i></th>
+    <th></th>
+  </tr>
+  <tr>
+    <td class="tdr">6</td>
+    <td class="tdr">1</td>
+    <td class="tdr">2&nbsp;</td>
+    <td></td>
+  </tr>
+  <tr>
+    <td class="tdr">12</td>
+    <td class="tdr">2</td>
+    <td class="tdr">3&nbsp;</td>
+    <td></td>
+  </tr>
+  <tr>
+    <td class="tdr">15</td>
+    <td class="tdr">3</td>
+    <td class="tdr">4&nbsp;</td>
+    <td></td>
+  </tr>
+  <tr>
+    <td class="tdr">20</td>
+    <td class="tdr">4</td>
+    <td class="tdr">6&nbsp;</td>
+    <td></td>
+  </tr>
+  <tr>
+    <td class="tdr">30</td>
+    <td class="tdr">6</td>
+    <td class="tdr">8&nbsp;</td>
+    <td></td>
+  </tr>
+  <tr>
+    <td class="tdr">40</td>
+    <td class="tdr">9</td>
+    <td class="tdr">12&nbsp;</td>
+    <td></td>
+  </tr>
+  <tr>
+    <td class="tdr">50</td>
+    <td class="tdr">12</td>
+    <td class="tdr">20,</td>
+    <td>&amp;c.</td>
+  </tr>
+</table>
+
+<p>Every attendant should be neatly attired, have a white neckcloth and
+white gloves on, should know where all the articles required are, where
+the dishes are to be placed, and, in fact, be acquainted with the whole
+routine of the party; and, therefore, it is better to provide each one
+with a bill of fare.</p>
+
+<p>When every guest is seated, a servant appointed for that purpose
+should stand by the side of each dish, with the right hand upon the
+cover; and as soon as grace is said, the cover is to be removed and
+placed in some convenient part of the room. The plates for soup
+should then be taken singly from the pile opposite the person assisting
+it, and carried to those guests that desire that particular soup, observing
+that ladies are to be assisted before gentlemen, and that these should
+commence from the head of the table, continuing to assist each until
+both sides are helped.</p>
+
+<p>Soon after the soup has been served, the servants may pass down
+each side of the table, and ask each guest what they will take, assisting
+them to the dish desired as soon as it can be procured. When
+champagne is given, it is handed round upon a waiter or salver at small
+<span class="pagenum" id="Page_317">[317]</span>parties, commencing at the right hand side of the table from the top
+and bottom simultaneously, without any distinction as regards ladies or
+gentlemen. In large parties—and we prefer the arrangement ourselves
+even in small ones—the bottle being enveloped as far as the neck with
+a clean dinner-napkin, the wine is assisted in the same order as before;
+but instead of being handed round on a salver, the servants pour the
+wine into the glass, at the right hand side of each guest. By these
+means, there is less danger of the glasses being broken by any awkward
+collision. The champagne is generally iced in summer, and cool in
+winter, and is assisted as soon as the soup is finished, or just after the
+guests have been helped to the second course or removes.</p>
+
+<p>Liqueurs are handed round when sweets are on the table. Sauces are
+handed round in the sauce-boat, and, when served, placed on the
+sideboard or dinner-waggon; if only a family party, they are returned
+to the table. Sweet sauces are handed round in glass dishes, and bottle
+sauces in a stand or basket made for that purpose.</p>
+
+<p><i>In removing the dinner-things</i>, one servant goes round the table with a
+butler’s tray, and the other removes and places the things upon it. The
+cloth is then brushed with a crumb-brush; or the two sides are turned
+in, and then the cloth dexterously jerked off the table, the lights
+replaced, and the dessert set on.</p>
+
+<p>When knives, forks, and spoons, are removed from dishes or plates,
+they should be placed in proper trays covered with napkins; one being
+used for the silver, the other for the steel articles.</p>
+
+<p>When plates or dishes are removed from the table, great care is to be
+observed with respect to holding them horizontally, otherwise the gravy,
+syrup, or liquid, may injure the dresses of the guests. We remember
+well to have seen a clumsy servant let some soup fall over the whole of
+the back of an officer’s new red coat, which was, of course, completely
+spoiled!</p>
+
+<p>In some circles, the fashion prevails of placing finger-glasses on table
+immediately preceding dessert; but in others, especially of the highest
+fashion, cut-glass bowls, partially filled with rose or orange-flower
+water, iced in summer and lukewarm in winter, are handed down each
+side of the table, upon salvers: into these each guest dips the corner of
+the dinner-napkin, and just touches the lips and the tips of the fingers,
+to afford a refreshing feeling.</p>
+
+<h3>III.<br>
+DESSERTS, TEAS, AND SUPPERS.</h3>
+
+<p><span class="smcap">The Dessert.</span>—The dessert may consist of merely two dishes of
+fruit for the top and bottom; dried fruits, biscuits, filberts, &amp;c., for the
+sides and corners; and a cake for the centre.</p>
+
+<p>When the party is large, and ices are served, the ice-plates are
+placed round the table, the ice-pails at both ends of the table, and
+dishes with wafer-biscuits at the sides. Some persons have the ices
+<span class="pagenum" id="Page_318">[318]</span>served in glass dishes, which, together with the wafer-biscuits, are
+handed round before the usual dessert.</p>
+
+<p>When there is preserved ginger, it follows the ices, as it serves to
+stimulate the palate, so that the delicious coolness of the wines may be
+better appreciated.</p>
+
+<p>The side and corner dishes usually put on for dessert, consist of:—Compôtes
+in glass dishes; frosted fruit served on lace-paper, in small
+glass dishes; preserved and dried fruits, in glass dishes; biscuits, plain
+and fancy; fresh fruit, served in dishes surrounded with leaves or
+with moss; olives, wafer-biscuits, brandy-scrolls, &amp;c.</p>
+
+<p>The centre dishes may consist either of a savoy or an ornamental
+cake, on an elevated stand—a group of waxen fruit, surrounded with
+moss—a melon, a pine-apple, grapes, or a vase of flowers.</p>
+
+<figure class="figcenter illowp75" id="illus-318" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-318.jpg" alt="">
+  <figcaption>
+    <p><i>Fig. 5.</i></p>
+  </figcaption>
+</figure>
+
+<p>Each plate should contain a knife, fork, and spoon, with two wine-glasses,
+arranged upon a d’oyley, as in <a href="#illus-318"><i>Fig. 5</i></a>. These are to be placed
+before each guest; and a finger-glass, with cold water in summer,
+and lukewarm water in winter, on the right of each plate; and grape
+scissors, and melon knife and fork, before their respective dishes.
+Glass bowls containing sifted
+sugar, with pierced ladles, or
+others filled with cream, are to
+be placed near to the centre dish,
+if they are required. A cut-glass
+jug, with a tumbler on either side,
+should be placed in a convenient
+part of the centre of the table.</p>
+
+<p>The wine, either cooled or not,
+should be placed at both ends of
+the table, or at the bottom, if
+only a small party, the decanters
+being placed in casters, though
+this fashion is now much abolished.</p>
+
+<p>Zests are put down after the
+dessert is removed, and consist
+chiefly of anchovy toasts, devilled
+poultry and game, and biscuits, gravy, toast, grills, &amp;c.</p>
+
+<p>Coffee is the last thing served, and is generally handed round upon
+a salver; after this, the gentlemen withdraw to the drawing-room.</p>
+
+<p><span class="smcap">Tea.</span>—If after a dinner party, the tea is generally handed round
+by two servants, the one having tea and coffee, with hot milk, cream,
+and sugar, upon one tray; the other having thinly-cut and rolled
+bread and butter, biscuits, and cake, upon another tray.</p>
+
+<p>If served at an evening party or dance, a servant assists the guests,
+as they arrive, to tea or coffee, which is ranged upon a side-table
+in a small room. The tea and coffee occupy the two ends of the
+table, on either side of the urn, which is placed in the centre and
+back. In front of the urn are ranged the sugar-candy for coffee,
+sugar, hot milk, cream, bread and butter, cake, and biscuits. When
+the guests have been assisted, they are ushered into the presence
+of the host and hostess.</p>
+
+<p><span class="pagenum" id="Page_319">[319]</span></p>
+
+<p>Tea, when only for a small party, may be brought in upon a
+tray, the tea and coffee pots occupying the centre of the tray; the
+cups and saucers the front; and the hot milk, cream, slop-basin, and
+sugar, the ends. The urn is placed at the back of the tray; and the
+bread and butter, cut or not, with cake, biscuits, muffins, crumpets,
+or toast, at the sides.</p>
+
+<p><span class="smcap">Suppers.</span>—The great secret of laying out a supper consists in
+arranging the china, glass, silver, linen, lights, confectionery, substantials,
+trifles, flowers, and other articles, with a due regard to form,
+colour, size, and material.</p>
+
+<p>A supper table should neither be too much crowded, nor too scanty,
+nor scattered and broken up with small dishes. Two dishes of the
+same description should not be placed near to each other: dishes
+should not be heaped up as if for a ploughman’s repast, but contain
+sufficient to make them look well, without being over or under-done
+as regards quantity.</p>
+
+<p>Hot suppers are now seldom served; for people dine later than
+they did formerly; and besides being more expensive than cold ones,
+they also give more trouble.</p>
+
+<p>The centre of the table is generally occupied by an épergne, vase
+of flowers, globe of fish upon an elevated stand, a plateau, or small
+fountain; around which are arranged:—Dried, preserved, frosted,
+or candied fruits; custards, jellies, and trifles, in glasses; and small
+biscuits. The top and bottom of the table are furnished with game,
+fowls, or meat; the sides have dishes of ham sliced; tongue, collared,
+potted, hung, and grated; brawn, mock or real; savoury pies; lobsters;
+oysters; dressed crab or cray-fish; prawn pyramids; sandwiches of
+ham, beef, tongue, anchovy, or other savoury morsels; tarts, tartlets;
+cake, biscuits; whipped and other creams; jellies, blancmange; caramel
+baskets; patties, &amp;c.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_320">[320]</span></p>
+
+<h2 class="nobreak" id="TRUSSING_AND_CARVING">TRUSSING AND CARVING.</h2>
+
+</div>
+
+<h3>POULTRY AND GAME.</h3>
+
+<p><span class="smcap">Observations on Trussing.</span>—Although in London the various
+articles are trussed by the poulterer from whom they are purchased,
+yet it happens that presents from the country are sometimes spoiled
+for want of a knowledge of the following rules, both on the part of
+the mistress and cook.</p>
+
+<p>All poultry should be well picked, every plug, or stub, removed, and
+the bird carefully and nicely singed with white paper. In drawing
+poultry or game, care should be taken not to break the gall-bladder—as
+it would spoil the flavour of the bird by imparting a bitter taste to it,
+that no washing or any process could remove—nor the gut joining the
+gizzard, otherwise the inside would be gritty.</p>
+
+<p><span class="smcap">Observations on Carving.</span>—The carving knife for poultry and
+game is smaller and lighter than that for meat; the point is more
+peaked, and the handle longer.</p>
+
+<p>In cutting up wild-fowl, duck, goose, or turkey, more prime pieces
+may be obtained by carving slices from pinion to pinion without making
+wings, which is a material advantage in distributing the bird when the
+party is large.</p>
+
+<h3>A GOOSE.</h3>
+
+<p><span class="smcap">Trussing.</span>—Pick and stub it clean, cut the feet off at the joint, and
+the pinion off at the first joint. Then cut off the neck close to the
+back, leaving the skin of the neck long enough to turn over the back.
+Pull out the throat, and tie a knot at the end. Loosen the liver and
+other matters at the breast end with the middle finger, and cut it open
+between the vent and the rump. Draw out all the entrails except the
+soul, wipe the body clean out with a cloth, beat the breast-bone flat with
+a rolling-pin, put a skewer into the wing, and draw the legs up close;
+put the skewer through the middle of the leg, and through the body,
+and the same on the other side. Put another skewer in the small of
+the leg, tuck it close down to the sidesman, run it through, and do the
+same on the other side. Cut off the end of the vent, and make a hole
+large enough for the passage of the rump, as by that means it will keep
+in the seasoning much better.</p>
+
+<p><span class="pagenum" id="Page_321">[321]</span></p>
+
+<figure class="figcenter illowp100" id="illus-321" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-321.jpg" alt="">
+</figure>
+
+<p><span class="smcap">Carving.</span>—Turn the neck towards you, and cut two or three long
+slices on each side of the breast, in the lines 1–2, quite to the bone.
+Then remove the leg by turning
+the goose on one side, putting
+the fork through the small end
+of the leg-bone, and pressing it
+close to the body, which, when
+the knife has entered at 4, raises
+the joint; the knife is then to be
+passed under the leg, in the direction
+4–5. If the leg hangs to the carcass at the joint 5, turn it back
+with the fork, and it will readily separate if young, but will require
+some strength if old. Take the wing off by putting the fork into the
+small end of the pinion, and press it close to the body; divide the
+joint at 3 with the knife, carrying it along as far as 4. When the
+leg and wing on one side are taken off, remove those on the other
+side.</p>
+
+<p>To get at the stuffing, the apron must be removed by cutting in the
+line, 6, 5, 7, and then take off the merry-thought in the line, 8, 9.
+The neck-bones are next to be separated as in a fowl, and all other
+parts divided the same.</p>
+
+<p>The best parts are the breast slices; the fleshy part of the wing,
+which may be divided from the pinion; the thigh-bone, which may be
+easily divided in the joint from the leg-bone; the pinion; and next,
+the side-bones. The rump is a nice piece to those who like it; and
+the carcass is preferred by some to other parts.</p>
+
+<p>When assisting the stuffing, extract it with a spoon from the body
+through the aperture caused by removing the apron; mix it with the
+gravy, which should first be poured from the boat into the body of
+the goose, before any one is helped.</p>
+
+<h3>GREEN GOOSE</h3>
+
+<p class="noindent">Is trussed and carved in the same way, but the most delicate parts are
+the breast, and the gristle at the lower part of it.</p>
+
+<h3>TURKEY.</h3>
+
+<p><span class="smcap">Trussing.</span>—When the bird is picked carefully, break the leg-bone
+close to the foot, hang on a hook, and draw out the strings from the
+thigh; cut the neck close off to the back, taking care to leave the
+crop-skin long enough to turn over the back. Remove the crop, and
+loosen the liver and gut at the throat end with the middle finger. Cut
+off the vent, remove the gut, pull out the gizzard with a crooked wire,
+and the liver will soon follow; but be careful not to break the gall.
+Wipe the inside perfectly clean with a wet cloth, then cut the breast-bone
+through on each side close to the back, and draw the legs close
+<span class="pagenum" id="Page_322">[322]</span>to the crop, then put a cloth on the breast, beat the thigh-bone down
+with a rolling-pin till it lies flat.</p>
+
+<p>If the turkey is to be trussed for <i>boiling</i>, cut the first joint of the
+legs off; pass the middle finger into the inside, raise the skin of the
+legs, and put them under the apron of the bird. Put a skewer into the
+joint of the wing and the middle joint of the leg, and run it through
+the body and the other leg and wing. The liver and gizzard must be
+put in the pinions, care being taken to open and previously remove
+the contents of the latter; the gall-bladder must also be detached
+from the liver. Then turn the small end of the pinion on the back,
+and tie a packthread over the ends of the legs, to keep them in their
+places.</p>
+
+<p>If the turkey is to be <i>roasted</i>, leave the legs on, put a skewer in the
+joint of the wing, tuck the legs close up, and put the skewer through
+the middle of the legs and body; on the other side put another skewer
+in at the small part of the leg. Put it close on the outside of the sidesman,
+and push the skewer through, and the same on the other side.
+Put the liver and gizzard between the pinions, and turn the point of the
+pinion on the back. Then put, close above the pinions, another skewer
+through the body of the bird.</p>
+
+<figure class="figcenter illowp100" id="illus-322" style="max-width: 18.75em;">
+  <img class="w100" src="images/illus-322.jpg" alt="">
+</figure>
+
+<p><span class="smcap">Carving.</span>—The finest parts of a turkey are the breast, neck-bones,
+and wings; the latter will bear some delicate slices being removed.
+After the four quarters are
+severed, the thighs must be
+divided from the drum-sticks,
+which, being tough, should be
+reserved till the last. It is customary
+not to cut up more than
+the breast, but if any more is
+required, to take off one of the
+wings; a thin slice of the forcemeat,
+which is under the breast, should be given to each person, cutting
+in the direction from the rump to the neck. A turkey is generally
+carved the same as a pheasant; it has no merry-thought.</p>
+
+<h3>TURKEY-POULTS.</h3>
+
+<p><span class="smcap">Trussing.</span>—Separate the neck from the head and body, but not the
+neck-skin. Draw the same as a turkey. Put a skewer through the
+joint of the pinion, tuck the legs close up, run the skewer through the
+middle of the leg, through the body, and so on the other side. Cut off
+the under part of the bill, twist the skin of the neck round and round,
+and skewer the head with the bill end forward; another skewer must
+then be put into the sidesman, and the legs placed between the sidesman
+and apron on each side. Pass the skewer through all, and cut off the
+toe-nails. Some lard them on the breast. It is optional whether the
+liver and gizzard be used or not.</p>
+
+<p><span class="smcap">Carving.</span>—They are to be carved the same as a turkey.</p>
+
+<p><span class="pagenum" id="Page_323">[323]</span></p>
+
+<h3>FOWLS.</h3>
+
+<p><span class="smcap">Trussing.</span>—Fowls must be picked very clean, and the neck cut
+off close to the back. Take out the crop, and, with the middle finger,
+loosen the liver and other parts. Cut off the vent, draw it clean, and
+beat the breast-bone flat with a rolling-pin.</p>
+
+<p>If the fowl is to be <i>boiled</i>, cut off the nails of the feet, and tuck them
+down close to the legs. Put your finger into the inside, and raise the
+skin of the legs; then cut a hole in the
+top of the skin, and put the legs under.
+Put a skewer in the first joint of the
+pinion, and bring the middle of the leg
+close to it; put the skewer through the
+middle of the leg, and through the body,
+and then do the same on the other side.
+Open the gizzard, remove the contents,
+and wash well; remove the gall-bladder
+from the liver. Put the gizzard and the
+liver in the pinions, turn the points on
+the back, and tie a string over the tops
+of the legs, to keep them in their proper places.</p>
+
+<figure class="figcenter illowp90" id="illus-323-1" style="max-width: 18.75em;">
+  <img class="w100" src="images/illus-323-1.jpg" alt="">
+  <figcaption>
+    <p><i>Boiled Fowl.</i></p>
+  </figcaption>
+</figure>
+
+<p>If the fowl is to be <i>roasted</i>, put a skewer in the first joint of the
+pinion, and bring the middle of the leg close to it. Put the skewer
+through the middle of the leg, and through the body, and do the same
+on the other side. Put another skewer in the small of the leg, and
+through the sidesman; do the same on the other side, and then put
+another through the skin of the feet, which should have the nails
+cut off.</p>
+
+<figure class="figcenter illowp100" id="illus-323-2" style="max-width: 18.75em;">
+  <img class="w100" src="images/illus-323-2.jpg" alt="">
+  <figcaption>
+    <p><i>Roast Fowl.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Carving.</span>—A fowl is cut up in the same way, whether roasted or
+boiled. We have illustrated the method of carving upon the boiled
+fowl. Fix the fork in the middle of the breast at 5, take off the wing
+in the direction 1–2, dividing the joint at 1. Lift up the pinion with
+your fork, and draw the wing towards the leg, which will separate the
+fleshy part better than by the knife; and between the leg and the
+body at 3 to the bone as far as the joint;
+then give the knife a sudden twist, and the
+joint will yield if the bird is young; repeat
+this on the other side, and then take off the
+merry-thought in the line 2–5–4, by passing
+the knife under it towards the neck; now
+remove the neck-bones by passing the knife
+in at 7 under the long broad part of the bone
+in the line 7–6; then lifting it up, and breaking off the end of the
+shorter part of the bone, which cleaves to the breast-bone. Divide the
+breast from the back, by cutting through the tender ribs on each side,
+from the neck quite down to the vent; turn up the back, press the
+point of the knife about half-way between the neck and rump, and on
+<span class="pagenum" id="Page_324">[324]</span>raising the lower end it will separate easily. Turn the rump from you,
+take off the sidesman by forcing the knife through the rump-bone, in the
+lines 5–8, and when this is done the whole fowl is completely carved.</p>
+
+<p>The prime parts of a fowl, whether roasted or boiled, are the wings,
+breast, and merry-thought; and next to these, the neck-bones and side-bones;
+the legs are rather coarse; of a boiled fowl, however, the legs
+are rather more tender than a roasted one; of the leg of a fowl the
+thigh is the better part, and therefore when given to any one should
+be separated from the drum-stick, which is done by passing the knife
+underneath, in the hollow, and turning the thigh-bone back from the
+leg-bone.</p>
+
+<h3>CHICKEN.</h3>
+
+<p><span class="smcap">Trussing.</span>—Pick and draw them in the same manner as you would
+fowls; but, as their skins are very tender, plunge them into scalding
+water, and remove when the feathers will come off readily.</p>
+
+<p>If they are to be <i>boiled</i>, cut off the nails, notch the sinews on each
+side of the joint, put the feet in at the vent, and then peel the rump.
+Draw the skin tight over the legs, put a skewer in the first joint of the
+pinion, and bring the middle of the legs close. Put the skewer through
+the middle of the legs, and through the body; and do the same on the
+other side. Clean the gizzard, and remove the gall from the liver;
+put them into the pinions, and turn the points on the back.</p>
+
+<p>If for <i>roasting</i>, cut off the feet, put a skewer in the first joint of the
+pinions, and bring the middle of the leg close. Run the skewer through
+the middle of the leg and body, and do the same on the other side.
+Put another skewer into the sidesman, put the legs between the apron
+and the sidesman, and run the skewer through. Having cleaned the
+liver and gizzard, put them under the pinions, turn the points on the
+back, and pull the breast-skin over the neck.</p>
+
+<p><span class="smcap">Carving.</span>—They are to be cut up the same as a fowl.</p>
+
+<h3>PHEASANT.</h3>
+
+<p><span class="smcap">Trussing.</span>—Pick them clean, cut a slit at the back of the neck, take
+out the crop, loosen the liver, and gut the breast with the fore-finger;
+then cut off the vent, and draw them. Cut off the pinion at the first
+joint, and wipe out the inside with the pinion. Beat the breast-bone
+flat with a rolling-pin, put a skewer in the pinion, and bring the middle
+of the legs close. Then run the skewer through the legs, body, and the
+other pinion, twist the head, and put it on the end of the skewer, with
+the bill fronting the breast. Put another skewer into the sidesman,
+and put the legs close on each side of the apron, and then run the
+skewer through all. If you wish the cock-pheasant to look well, leave
+the beautiful feathers on the head, and cover with paper to protect them
+from the fire. Save the long feathers from the tail; and when cooked,
+stick them into the rump before sending to table.</p>
+
+<p>If the pheasants are for <i>boiling</i>, put the legs in the same manner as
+in trussing a fowl.</p>
+
+<p><span class="pagenum" id="Page_325">[325]</span></p>
+
+<figure class="figcenter illowp85" id="illus-325-1" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-325-1.jpg" alt="">
+</figure>
+
+<p><span class="smcap">Carving.</span>—Fix the fork in the centre of the breast, just below the
+cross line 6–7, you will then be enabled to hold the bird firmly. Slice
+down the breast in the lines 1–2, and then proceed to take off the leg
+on one side, in the direction 4–5, and the wing on the same side, in the
+line 3–4. Turn the bird over, remove the leg and wing of the other
+side, and separate the slices previously divided on the breast. In removing
+the wing, be careful to
+cut it in the notch 1, for if cut
+too near the neck, as at 1–6, the
+neck-bone will interfere, from
+which, of course, the wing must
+be separated. The merry-thought
+is now to be removed in the line
+6–7, by passing the knife under
+it toward the neck. The remaining
+parts are to be cut up in the
+same manner as a roast fowl.</p>
+
+<p>The best parts are the breast,
+the wings, and merry-thought.
+Some give preference to the
+brains, but the leg is the highest flavoured.</p>
+
+<h3>PARTRIDGE.</h3>
+
+<p><span class="smcap">Trussing.</span>—Partridges, and all kinds of moor-game, are to be trussed
+in the same manner as pheasants.</p>
+
+<figure class="figcenter illowp100" id="illus-325-2" style="max-width: 18.75em;">
+  <img class="w100" src="images/illus-325-2.jpg" alt="">
+</figure>
+
+<p><span class="smcap">Carving.</span>—This bird is cut up in the same
+manner as a fowl, only, on account of the
+smallness, the merry-thought is seldom divided
+from the breast. The wings must be taken
+off in the lines 1–2, and the merry-thought,
+if wished, in the lines 3–4. The prime
+parts are the wings, breast, and merry-thought.
+The wing is considered best, and the tip of it
+is esteemed the most delicate piece of the
+whole.</p>
+
+<h3>DUCK.</h3>
+
+<p><span class="smcap">Trussing.</span>—Ducks are trussed in the same manner
+as geese, except that the feet must be left on,
+and turned close to the legs.</p>
+
+<figure class="figcenter illowp62" id="illus-325-3" style="max-width: 15.625em;">
+  <img class="w100" src="images/illus-325-3.jpg" alt="">
+  <figcaption>
+    <p><i>Back of a Duck, trussed.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Carving.</span>—Remove the legs and wings as directed
+before for a goose, and cut some slices from
+each side of the breast. The seasoning will be
+found under the apron, as in the other bird. If it
+is necessary, the merry-thought, &amp;c., can be detached
+in the same manner as when carving a
+fowl.</p>
+
+<p><span class="pagenum" id="Page_326">[326]</span></p>
+
+<h3>WILD-FOWL.</h3>
+
+<p><span class="smcap">Trussing.</span>—Pick clean, cut off the neck close to the back, and, with
+the middle finger, loosen the liver and other parts. Cut off the pinions
+at the first joint; then cut a slit between the vent and the rump, and
+draw them clean. Clean them properly with the long feathers on the
+wing, cut off the nails, and turn the feet close to the legs. Put a skewer
+in the pinion, pull the legs close to the breast, and run the skewer
+through the legs, body, and the other pinion. Cut off the end of the
+vent, and put the rump through it.</p>
+
+<p>All kinds of wild-fowl are to be trussed thus.</p>
+
+<p><span class="smcap">Carving.</span>—Every kind of wild-fowl must be carved the same as a
+duck.</p>
+
+<h3>PIGEON.</h3>
+
+<p><span class="smcap">Trussing.</span>—Pick clean, take off the neck close to the back; then
+remove the crop, cut off the vent, and draw out the
+entrails and gizzard, but leave the liver, as a pigeon
+has no gall-bladder.</p>
+
+<p>If for <i>roasting</i>, cut off the toes, cut a slit in one of
+the legs, and put the other through it. Draw the leg
+tight to the pinion, put a skewer through the pinion,
+legs, and body, and with the handle of the knife break
+the breast flat. Clean the gizzard, put it under one of
+the pinions, and turn the points on the back.</p>
+
+<p>If for <i>boiling</i> or <i>stewing</i>, cut the feet off at the joints,
+turn the legs, and stick them in the sides, close to the pinions. If for
+a <i>pie</i>, they must be done in the same manner.</p>
+
+<figure class="figcenter illowp62" id="illus-326-1" style="max-width: 15.625em;">
+  <img class="w100" src="images/illus-326-1.jpg" alt="">
+</figure>
+
+<p><span class="smcap">Carving.</span>—There are three methods of carving them:—1st, as a
+chicken; 2nd, by dividing them down the middle; and 3rd, dividing
+them across, which is done by fixing the fork at 1, and entering the
+knife just before it, then cutting in the lines 1–2 and 1–3. The lower
+part is considered the better half.</p>
+
+<h3>WOODCOCK, PLOVER, AND SNIPE.</h3>
+
+<p><span class="smcap">Trussing.</span>—If these birds are not very fresh, great care must be
+taken in picking them, as they are very tender to pick at any time;
+for even the heat of the hand will sometimes take off the skin, which
+will destroy the beauty of the bird. When picked clean, cut the
+pinions in the first joint, and with the handle of a knife
+beat the breast-bone flat. Turn the legs close to the
+thighs, and tie them together at the joints. Put the
+thighs close to the pinions, put a skewer into the pinions,
+and run it through the thighs, body, and other pinion. Skin the head,
+turn it, take out the eyes, and put the head on the point of the skewer,
+with the bill close to the breast. <i>These birds must never be drawn.</i></p>
+
+<figure class="figcenter illowp100" id="illus-326-2" style="max-width: 17.1875em;">
+  <img class="w100" src="images/illus-326-2.jpg" alt="">
+</figure>
+
+<p><span class="pagenum" id="Page_327">[327]</span></p>
+
+<p><span class="smcap">Carving.</span>—Woodcocks and plovers are carved the same as a fowl,
+if large; but cut in quarters if small. Snipes are cut in halves. The
+head is generally opened in all.</p>
+
+<h3>LARKS, WHEAT-EARS, AND ALL SMALL BIRDS.</h3>
+
+<p><span class="smcap">Trussing.</span>—Pick well, cut off their heads, and the pinions of the
+first joint. Beat the breast-bone flat, and turn the feet close to the
+legs, and put one into the other. Draw out the gizzard, and run a
+skewer through the middle of the bodies. Tie the skewer fast to the
+spit when you put them down to roast.</p>
+
+<p><span class="smcap">Carving.</span>—These birds may be divided down the middle, or given
+whole, especially when small.</p>
+
+<h3>HARE.</h3>
+
+<p><span class="smcap">Trussing.</span>—Run a skewer through the two shoulders, at 2; another
+through the head at 1, or pass
+it into the mouth and through
+the body, to keep the head in its
+place; two others should be
+passed through the roots of the
+ears, to keep them erect; and
+another through the legs at 3.
+The inside of the ears should be
+singed out with a hot poker before roasting, and the eyes extracted with
+a fork. Many people let a hare soak in cold water all night before
+trussing, but a few hours is quite sufficient to extract the blood.</p>
+
+<figure class="figcenter illowp100" id="illus-327" style="max-width: 31.25em;">
+  <img class="w100" src="images/illus-327.jpg" alt="">
+</figure>
+
+<p><span class="smcap">Carving.</span>—Insert the point of the knife inside the shoulder at 6,
+and divide all the way down to the rump, on both sides, in the line
+6, 7, 8, which will separate the hare into three pieces. Sever the
+shoulders in the direction 5, 6, 7, and the legs in a similar manner; as
+the latter is too large for one person in a large hare, it should be
+divided from the thigh. Now behead it, cut off the ears close to the
+roots, and divide the upper from the lower jaw; then place the former
+on a plate, put the point of the knife into the forehead, and divide it
+through the centre down to the nose. Cut the back into several small
+pieces in the lines 9–10, and proceed to assist, giving some stuffing
+(which is found below 10), and, gravy to each person. This can only
+be done easily when the animal is young; if old, it must be cut up as
+follows:—Cut off the legs and shoulders first, and then cut out long
+narrow slices on each side of the back-bone in the direction 7–8;
+then divide the back-bone into three or more parts, and behead the hare
+as usual.</p>
+
+<p>The prime parts are the back and legs; the ears are considered a
+luxury by some, and so are the head, brains, and bloody part of the
+neck. The best part of the leg is the fleshy part of the thigh at 8.</p>
+
+<p><span class="pagenum" id="Page_328">[328]</span></p>
+
+<h3>RABBITS.</h3>
+
+<p><span class="smcap">Rabbits</span>, whether for roasting or boiling, are trussed and cut up the
+same as a hare, except that the back is divided into two or three parts,
+without separating it from the belly. The best parts are the shoulders
+and back; the head should not be given unless asked for.</p>
+
+<p>All printed directions must fail without constant practice; yet with
+practice, and due attention to the rules we have laid down, we doubt
+not that many of our readers will speedily become good carvers.</p>
+
+<h3>DIRECTIONS FOR CARVING FISH.</h3>
+
+<p>As the manner in which joints, and other provisions are carved,
+makes a material difference in the consumption and comfort of a
+family, it becomes highly important to those who study economy and
+good order in their domestic arrangements, to practise the art. We
+therefore recommend them to study the rules we purpose laying down,
+and which we commence with directions for carving fish. Our papers
+upon this subject will be accompanied by excellent illustrations. It
+must be remembered that, in carving, more depends upon skill
+than on strength; that the carving knife should be light, and of
+moderate size, with a keen edge; and that the dish should be so
+placed as to give the operator complete command over the joint.</p>
+
+<p>Fish is served with a fish-slice, or the new fish-knife and fork,
+and requires very little carving, care being required, however, not
+to break the flakes, which, from their size, add much to the beauty
+of cod and salmon. Serve part of the roe, milt, or liver, to each
+person. The heads of carp, part of those of cod and salmon, sounds
+of cod, and fins of turbot, are likewise considered delicacies.</p>
+
+<figure class="figcenter illowp100" id="illus-328" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-328.jpg" alt="">
+  <figcaption>
+    <p><i>Mackerel.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Mackerel.</span>—Take off the head and tail by passing the slice across
+in the direction of lines 1 and 2;
+they should then be divided down
+the back, so as to assist each person
+to a side; but if less is required,
+the thicker end should be given, as
+it is more esteemed. If the roe is
+asked for, it will be found between
+1 and 2.</p>
+
+<p>Barbel, Carp, Haddock, Herring,
+Perch, Whiting, &amp;c., should be assisted
+the same as Mackerel; remembering that the head of the
+Carp is esteemed a delicacy.</p>
+
+<p><span class="pagenum" id="Page_329">[329]</span></p>
+
+<figure class="figcenter illowp100" id="illus-329" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-329.jpg" alt="">
+  <figcaption>
+    <p><i>Cod’s Head and Shoulders.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Cod’s Head and Shoulders.</span>—Pass the fish-slice or knife from 1
+to 6 down to the bone; then help pieces from between 1–2, and
+3–4, and with each slice give a
+piece of the sound, which lies
+under the back-bone, and is procured
+by passing the knife in
+the direction 4–5. There are
+many delicate parts about the
+head, particularly the oyster,
+which is the cheek, below the
+eye; and a great deal of the
+jelly kind, which lies about the
+jaws. The tongue and palate are considered delicacies, and are obtained
+by passing the slice or a spoon into the mouth.</p>
+
+<figure class="figcenter illowp100" id="illus-329b" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-329b.jpg" alt="">
+  <figcaption>
+    <p><i>Salmon.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Salmon.</span>—Give part of the back and belly to each person, or as desired.
+If a whole salmon is served, remember
+that the choice parts are
+next the head, the thin part is
+the next best, and the tail the
+least esteemed. Make an incision
+along the back 9 to 10, and
+another from 1 to 2, and 3 to
+4; cut the thickest part, between
+5–6, 10–2, for the lean; and
+7–8 for the fat. When the fish is very thick, do not help too near
+the bone, as the flavour and colour are not so good.</p>
+
+<figure class="figcenter illowp100" id="illus-329c" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-329c.jpg" alt="">
+  <figcaption>
+    <p><i>Turbot.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Turbot.</span>—Place the fish with the under part uppermost on the dish,
+so that this may be assisted in
+preference. Make an incision
+from 1 to 2, and another from
+3 to 4; then cut from between
+as 5, 6, which is the primest part.
+When the whole of this side is
+finished, assist the upper part,
+raising the back-bone with the
+fork, while you use the fish-knife
+for the flesh: this is more solid
+and less delicate. The fins are much esteemed.</p>
+
+<p><span class="smcap">Brill</span>, <span class="smcap">Plaice</span>, and flat fish generally are assisted in the same manner
+as turbot.</p>
+
+<p><span class="smcap">Soles</span> may be assisted the same as turbot, or cut across the middle,
+bone and all, so as to divide the fish into three or four parts; one
+portion being given to each person.</p>
+
+<p><span class="smcap">Eels</span> are usually cut into pieces about three inches long; and the
+thickest part being most esteemed, should be given first.</p>
+
+<p><span class="pagenum" id="Page_330">[330]</span></p>
+
+<h3>NAMES OF THE VARIOUS JOINTS IN ANIMALS.</h3>
+
+<figure class="figcenter illowp100" id="illus-330" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-330.jpg" alt="">
+  <figcaption>
+    <p>1.—<i>Beef.</i></p>
+    <table>
+      <tr>
+        <td><p><i>Hind Quarter.</i></p></td>
+        <td><p><i>Fore Quarter.</i></p></td>
+      </tr>
+      <tr>
+        <td style="width: 50%;">
+          <ul>
+            <li>1. Sirloin.</li>
+            <li>2. Rump.</li>
+            <li>3. Aitch-Bone.</li>
+            <li>4. Buttock.</li>
+            <li>5. Mouse-Buttock.</li>
+            <li>6. Veiny Piece.</li>
+            <li>7. Thick Flank.</li>
+            <li>8. Thin Flank.</li>
+            <li>9. Leg.</li>
+            <li>10. Fore-ribs; 5 ribs.</li>
+          </ul>
+         </td>
+        <td>
+          <ul>
+            <li>11. Middle-rib; 4 ribs.</li>
+            <li>12. Chuck; 3 ribs.</li>
+            <li>13. Shoulder, or Leg of Mutton Piece.</li>
+            <li>14. Brisket.</li>
+            <li>15. Clod.</li>
+            <li>16. Neck, or Sticking Piece.</li>
+            <li>17. Shin.</li>
+            <li>18. Cheek.</li>
+          </ul>
+        </td>
+      </tr>
+    </table>
+  </figcaption>
+</figure>
+
+<figure class="figcenter illowp100" id="illus-330b" style="max-width: 18.75em;">
+  <img class="w100" src="images/illus-330b.jpg" alt="">
+  <figcaption>
+    <p>2.—<i>Mutton or Lamb.</i></p>
+    <ul>
+    <li>1. Leg.</li>
+    <li>2. Loin, best end.</li>
+    <li>3. Loin, chump end.</li>
+    <li>4. Neck, best end.</li>
+    <li>5. Neck, scrag end.</li>
+    <li>6. Shoulder.</li>
+    <li>7. Breast.</li>
+    <li>8. Head.</li>
+    </ul>
+    <p>A Chine is two Necks. A Saddle is two Loins.</p>
+  </figcaption>
+</figure>
+
+<figure class="figcenter illowp100" id="illus-330c" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-330c.jpg" alt="">
+  <figcaption>
+    <p>3.—<i>Pork.</i></p>
+    <ul>
+    <li>1. The Spare-rib.</li>
+    <li>2. The Hand.</li>
+    <li>3. The Belly or Spring.</li>
+    <li>4. Fore-loin.</li>
+    <li>5. Hind-loin.</li>
+    <li>6. Leg.</li>
+    <li>7. Head.</li>
+    </ul>
+  </figcaption>
+</figure>
+
+<figure class="figcenter illowp100" id="illus-330d" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-330d.jpg" alt="">
+  <figcaption>
+    <p>4.—<i>Veal.</i></p>
+    <ul>
+    <li>1. Loin, best end.</li>
+    <li>2. Loin, chump end.</li>
+    <li>3. Fillet.</li>
+    <li>4. Hind-knuckle.</li>
+    <li>5. Fore-knuckle.</li>
+    <li>6. Neck, best end.</li>
+    <li>7. Neck, scrag end.</li>
+    <li>8. Blade-Bone.</li>
+    <li>9. Breast, best end.</li>
+    <li>10. Breast, Brisket end.</li>
+    <li>11. Head.</li>
+    </ul>
+  </figcaption>
+</figure>
+
+<figure class="figcenter illowp56" id="illus-330e" style="max-width: 18.75em;">
+  <img class="w100" src="images/illus-330e.jpg" alt="">
+  <figcaption>
+    <p>5.—<i>Venison.</i></p>
+    <ul>
+    <li>1. Haunch.</li>
+    <li>2. Neck.</li>
+    <li>3. Shoulder.</li>
+    <li>4. Breast.</li>
+    </ul>
+  </figcaption>
+</figure>
+
+<p><span class="pagenum" id="Page_331">[331]</span></p>
+
+<h3>DIRECTIONS FOR CARVING JOINTS.</h3>
+
+<p>In assisting the more fleshy joints—such as beef, leg, or saddle of
+mutton, and fillet of veal—cut thin, smooth, and neat slices; taking
+care to pass the knife through to the bones of beef and mutton.</p>
+
+<p>The carver would be saved much trouble, if the joints of carcass
+pieces of mutton, lamb, and veal, were divided by the butcher previous
+to cooking. If the whole of the meat belonging to each bone
+should be too thick, a slice may be taken off from between every
+two bones.</p>
+
+<p>In assisting some boiled joints, as aitch-bone or round of beef,
+remove and lay aside a thick slice from the top, before you begin to
+serve.</p>
+
+<figure class="figcenter illowp100" id="illus-331" style="max-width: 18.75em;">
+  <img class="w100" src="images/illus-331.jpg" alt="">
+  <figcaption>
+    <p><i>Edge or Aitch-bone of Beef.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Edge or Aitch-bone of
+Beef.</span>—Cut off a slice three-quarters
+of an inch thick, from
+the upper part, from 1 to 2; help
+in long thin slices. The soft marrow
+fat lies below 3, at the back;
+the firm fat is to be cut in thin
+horizontal slices at 4. Before
+sending to table, remove the
+wooden skewers and insert <i>atelets</i>,
+which may be withdrawn
+when you cut them down.</p>
+
+<figure class="figcenter illowp100" id="illus-331b" style="max-width: 21.875em;">
+  <img class="w100" src="images/illus-331b.jpg" alt="">
+  <figcaption>
+    <p><i>Part of a Sirloin of Beef.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Sirloin of Beef.</span>—There are
+two modes of helping this joint;
+either by carving long thin slices
+from 3 to 4, and assisting a portion
+of the marrowy fat, which is
+found underneath the ribs, to
+each person; or by cutting thicker,
+slices in the direction 1 to 2.
+When sent to table the joint
+should be laid down on the dish
+with the surface 2 uppermost.</p>
+
+<p><span class="smcap">Ribs of Beef</span> are carved similarly to the sirloin, commencing at
+the thin end of the joint, and cutting long slices, so as to assist fat
+and lean at the same time.</p>
+
+<p><span class="smcap">Round, or Buttock of Beef.</span>—Remove the upper surface in the
+same manner as for an aitch-bone of beef, carve thin horizontal
+slices of fat and lean, as evenly as possible. It requires a sharp
+knife and steady hand to carve it well.</p>
+
+<p><span class="pagenum" id="Page_332">[332]</span></p>
+
+<figure class="figcenter illowp100" id="illus-332" style="max-width: 21.875em;">
+  <img class="w100" src="images/illus-332.jpg" alt="">
+  <figcaption>
+    <p><i>Brisket of Beef.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Brisket of Beef</span> must be
+carved in the direction 1–2, quite
+down to the bone, after cutting
+off the outside, which should
+be about three-quarters of an inch
+thick.</p>
+
+<figure class="figcenter illowp100" id="illus-332b" style="max-width: 21.875em;">
+  <img class="w100" src="images/illus-332b.jpg" alt="">
+  <figcaption>
+    <p><i>Shoulder of Mutton.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Shoulder of Mutton.</span>—First
+cut down to the bone, in the
+direction of the line 1, assist thin
+slices of lean from each side of
+the incision. The best fat is
+found at 2, and should be cut in thin slices in the direction of that
+line. Several delicate slices may
+be cut on either side of the line 3,
+and there are some nice bits on
+the under-side, especially near
+the shank and the flap. Some
+carve this joint by cutting long
+slices from the knuckle to the
+broad end, which is in fact, an
+extension of line 3; it is not an
+economical way. When sent to
+the table, the knuckle should be
+bound round with writing-paper, or a knitted ornament, as for ham.</p>
+
+<figure class="figcenter illowp100" id="illus-332c" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-332c.jpg" alt="">
+  <figcaption>
+    <p><i>Leg of Mutton.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Leg of Mutton.</span>—Wether mutton
+is esteemed most, and is known
+by a lump of fat at the edge of
+the broadest part, 7. The finest
+slices are to be obtained from
+the centre, by cutting in the
+direction 1–2; and some very
+good cuts may be got off the broad
+end from 5 to 6. Some persons
+prefer the knuckle, which, though
+tender, is dry; the question should
+therefore be asked. By turning over the leg, some excellent slices
+may be procured, especially when it is cold, by cutting lengthways,
+the same as carving venison. The cramp-bone is another delicacy,
+and is obtained by cutting down to the thigh-bone at 4, and passing
+the knife under it in a semicircular direction to 3. The fat lies chiefly
+on the ridge 5. When sent to table, it should have a frill of paper,
+or a knitted ornament round the knuckle; and if boiled, should lie
+on the dish as represented above, but should be turned over if
+roasted.</p>
+
+<p><span class="smcap">Haunch of Mutton</span> consists of the leg and part of the loin, cut
+so as to resemble a haunch of venison, and is to be carved in the
+same manner.</p>
+
+<p><span class="pagenum" id="Page_333">[333]</span></p>
+
+<p><span class="smcap">Saddle, or Chine of Mutton.</span>—This is an excellent and elegant
+joint, and should be carved in long, thin, smooth slices from the tail
+to the end, commencing close to the back-bone—a portion of fat being
+assisted with each slice, which must be taken from the sides. It is
+carved on both sides of the back-bone. Some carvers make an incision
+close to the back-bone through its length, and cut slices cross-ways
+from thence. If sent to table with the tail on, it may be
+removed by cutting between the joint.</p>
+
+<p><span class="smcap">Loin of Mutton</span> is easily carved, as the bones are divided at the
+joints. Begin at the narrow end, and take off the chops; some
+slices of meat may be obtained between the bones, when the joints
+are cut through.</p>
+
+<figure class="figcenter illowp100" id="illus-333" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-333.jpg" alt="">
+  <figcaption>
+    <p><i>Fore Quarter of Lamb.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Fore Quarter of Lamb.</span>—First
+separate the shoulder
+from the breast by passing the
+knife in the direction 3, 4, and 5,
+then holding the shoulder up with
+the carving-fork, sprinkle some
+salt and cayenne pepper on both
+surfaces, and squeeze a lemon or
+Seville orange over them; add a
+small piece of fresh butter, and
+replace the shoulder for a short
+time; then remove it to another dish. The body should be divided
+by an incision, as in 1, 2, so as to separate the ribs from the gristly
+part, and either may be assisted, by cutting in the direction 6, 7. The
+shoulder is to be carved the same as mutton.</p>
+
+<p><span class="smcap">Loin of Lamb</span>, <span class="smcap">Leg of Lamb</span>, and <span class="smcap">Shoulder of Lamb</span>, must
+be carved in the same manner as mutton, for which see directions.</p>
+
+<figure class="figcenter illowp100" id="illus-333b" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-333b.jpg" alt="">
+  <figcaption>
+    <p><i>Haunch of Venison.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Haunch of Venison.</span>—First
+cut it across down to the bone in
+the line 1–3–2, then turn the
+dish with the end, 4, towards you,
+put in the point of the knife at
+3, and cut it down as deep as
+possible in the direction 3–4,
+after which, continue to cut slices
+parallel to 3–4, on the right and
+left of the line. The best slices are on the left of the line 3–4, supposing
+4 to be towards you; and the fattest slices are to be found between 4 and 2.</p>
+
+<p><span class="smcap">Loin of Veal</span> should be jointed previous to being sent to table,
+when the divisions should be separated with the carving knife, and a
+portion of the kidney, and the fat which surrounds it, given with
+each division.</p>
+
+<p><span class="pagenum" id="Page_334">[334]</span></p>
+
+<figure class="figcenter illowp100" id="illus-334" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-334.jpg" alt="">
+  <figcaption>
+    <p><i>A Breast of Veal Roasted.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Breast of Veal, Roasted</span>,
+should be divided into two parts
+by an incision in the direction
+1–2; then divide the brisket,
+or gristly part, into convenient
+pieces, as 3–4, 5–6, and the ribs
+also, as 7–8. The sweetbread,
+9, may be divided into portions,
+or assisted whole; it is more
+economical, however, to make a
+side dish of it, if you have a few
+friends.</p>
+
+<figure class="figcenter illowp100" id="illus-334b" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-334b.jpg" alt="">
+  <figcaption>
+    <p><i>A Fillet of Veal.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Fillet of Veal</span> is carved similarly to round of beef, in thin smooth
+slices, off the top; some persons like the outside, therefore ask the
+question. For the stuffing, cut deep into the flap between 1–2, and
+help a portion of it to each person. The <i>atelets</i> may be removed when
+you cut down to them.</p>
+
+<figure class="figcenter illowp100" id="illus-334c" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-334c.jpg" alt="">
+  <figcaption>
+    <p><i>Knuckle of Veal.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Knuckle of Veal</span> is to be carved in the direction 1–9. The most
+delicate fat lies about the part 4, and if cut in the line 3–4, the two
+bones, between which the marrowy fat lies, will be divided.</p>
+
+<figure class="figcenter illowp100" id="illus-334d" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-334d.jpg" alt="">
+  <figcaption>
+    <p><i>A Roasted Pig.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="pagenum" id="Page_335">[335]</span></p>
+
+<p><span class="smcap">Roasted Pig.</span>—The pig is seldom sent to table whole, but is divided
+by the cook, and served up as represented in the accompanying
+illustration. First divide the shoulder from the body on one side, and
+then the leg in the same manner; separate the ribs into convenient
+portions, and assist a little stuffing and gravy with each. If the
+head has not been divided, it must be done, and the brains taken out
+and mixed with the gravy and stuffing. The triangular piece of the
+neck is the most delicate part of the pig, the ribs the next best, and
+the ear is also regarded as a delicacy.</p>
+
+<figure class="figcenter illowp100" id="illus-334e" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-334e.jpg" alt="">
+  <figcaption>
+    <p><i>Leg of Pork.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Leg of Pork</span>, whether boiled or roasted, is carved the same. Commence
+about midway, between the knuckle and the thick end, and cut
+thin deep slices from either side of the line 1 to 2. For the seasoning
+in the roast leg, look under the skin at the thick end.</p>
+
+<p><span class="smcap">Hand of Pork.</span>—Cut thin slices either across near the knuckle
+or from the blade-bone, the same as for a shoulder of mutton.</p>
+
+<p><span class="smcap">Loin of Pork</span> is to be carved in the same manner as a loin of mutton.</p>
+
+<p>A <span class="smcap">Spare-Rib of Pork</span> is carved by cutting slices from the fleshy
+part, after which the bones should be disjointed and separated.</p>
+
+<figure class="figcenter illowp100" id="illus-335" style="max-width: 25.0em;">
+  <img class="w100" src="images/illus-335.jpg" alt="">
+  <figcaption>
+    <p><i>Ham.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Ham</span> may be carved in three ways; firstly, by cutting long delicate
+slices through the thick fat in the direction 1–2, down to the bone;
+secondly, by inserting the point
+of the carving knife in the circle
+in the middle, taking out a piece
+as 3, and by cutting thin circular
+slices, thus enlarge the
+hole gradually, which keeps
+the meat moist; and thirdly,
+which is the most economical
+way, by commencing at the
+hock end 4–5, and proceeding
+onwards. When used for pies,
+the meat should be cut from the under-side, after taking off a thick
+slice. It should be sent to table with a frill of white paper or a knitted
+ornament on the knuckle.</p>
+
+<figure class="figcenter illowp100" id="illus-335b" style="max-width: 21.875em;">
+  <img class="w100" src="images/illus-335b.jpg" alt="">
+  <figcaption>
+    <p><i>Half a Calf’s Head Boiled.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Half a Calf’s Head Boiled</span> should be cut in thin slices from 1 to
+2, the knife passing down to the bone. The best part in the head
+is the throat sweetbread, which
+is situated at the thick part of
+the neck 3, and should be
+carved in slices from 3 to 4, and
+helped with the other parts. If
+the eye is wished for, force the
+point of the carving knife down
+on one side to the bottom of the
+socket, and cut it quite round.
+The palate or roof of the mouth
+is esteemed a great delicacy,
+and some fine lean will be found
+<span class="pagenum" id="Page_336">[336]</span>on the lower jaw, and nice gristly fat about the ear. The brains and
+tongue are generally sent to table on a separate dish; the centre slice
+of the tongue is considered the best.</p>
+
+<figure class="figcenter illowp100" id="illus-336" style="max-width: 21.875em;">
+  <img class="w100" src="images/illus-336.jpg" alt="">
+  <figcaption>
+    <p><i>A Tongue.</i></p>
+  </figcaption>
+</figure>
+
+<p><span class="smcap">Tongue</span> should be cut across nearly through the middle, at the
+line 1, and thin slices taken from each side; a portion of the fat,
+which is situated at the root of the tongue, being assisted with each.</p>
+
+<p class="titlepage">THE END.</p>
+
+<p class="center smaller">Sumfield &amp; Jones, Printers, West Harding Street, Fetter Lane.</p>
+
+<div style='text-align:center'>*** END OF THE PROJECT GUTENBERG EBOOK 78164 ***</div>
+</body>
+</html>
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diff --git a/LICENSE.txt b/LICENSE.txt
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+This book, including all associated images, markup, improvements,
+metadata, and any other content or labor, has been confirmed to be
+in the PUBLIC DOMAIN IN THE UNITED STATES.
+
+Procedures for determining public domain status are described in
+the "Copyright How-To" at https://www.gutenberg.org.
+
+No investigation has been made concerning possible copyrights in
+jurisdictions other than the United States. Anyone seeking to utilize
+this eBook outside of the United States should confirm copyright
+status under the laws that apply to them.
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+Project Gutenberg (https://www.gutenberg.org) public repository for eBook #78164
+(https://www.gutenberg.org/ebooks/78164)