MEDICINE. COOKING, 
 
 CON I ECU ON E RY, WINES. 
 v BREWING. PRESERVING, 
 
 SUGAR BOILING. DYEING 
 }iE.VF.R/\GES, PICKLING, 
 
 U’DlDOO other thing?. 
 
 4 
 
 • . v * 
 
 i 
 
 i, ' 
 
 tllCf 
 
 
This is a reproduction of a book from the 
 McGill University Library collection. 
 
 Title: Consult me, to know how to cook 
 
 ... consult me on confectionary ... 
 consult me and I will teach 
 you how to brew ... consult me 
 on household managment and 
 economy; consult me on diseases 
 and their remedies ... consult me 
 on the games of chess ... consult 
 me how to dye ... consult me on 
 the cold water cure ... consult me 
 also on a thousand other things 
 Publisher, year: Wakefield : William 
 
 Nicholson and Sons, 1872 
 
 The pages were digitized as they were. The 
 original book may have contained pages 
 with poor print. Marks, notations, and other 
 marginalia present in the original volume 
 may also appear. For wider or heavier books, 
 a slight curvature to the text on the inside of 
 pages may be noticeable. 
 
 ISBN of reproduction: 978-1-926810-32-4 
 
 This reproduction is intended for personal 
 use only, and may not be reproduced, re- 
 published, or re-distributed commercially. 
 For further information on permission 
 regarding the use of this reproduction 
 contact McGill University Library. 
 
 McGill University Library 
 www.mcgill.ca/library 
 
^ CONSULT ME. £ 
 
THE BOOK 
 
 THAT EYEEY FAMILY NEEDS. 
 
 CONSULT ME, 
 
 TO KIOW HOW TO COOK 
 
 Meats, Poultry, Fish, Game, Vegetables, Soups, Gravies, Sauces, 
 Meat Pies, Puddings, Food for the Sick, &c. 
 
 CONSULT ME ON CONFECTIONERY; 
 
 How to m$ke Biscuits, Cakes, Pies, Tarts, Creams, Cheesecakes, 
 Jellies, &c., to Preserve, &c., — and the Art of Sugar 
 Boiling, Candying, to make Sweetmeats, &c. 
 
 CONSULT ME, And I will teach you how to Brew, to matth 
 Wines, Cordials, Tinctures, to Pickle, &c. 
 
 CONSULT ME ON HOUSEHOLD MANAGEMENT 
 ANU ECONOMY; 
 
 I will tell you how to Wash, get up Linen, polish Furniture — to keep 
 the House clean and sweet — to beautify the person, &c. 
 
 CONSULT ME ON DISEASES AND THEIH REMEDIES, 
 
 And I will point out their symptoms, their causes, and 
 their cure; based chiefly on the Medico-Botanical System, 
 so Safe, Effectual, Cheap, and Rational. 
 
 How to cure Colds, Coughs, Asthma, Consumption, Aches, Pains, 
 Bruises, Burns, &c., &c. To make Bitters, Decoctions, Extracts, 
 Electuaries, Fomentations, Gargles, Infusions, Injections, 
 Lotions, Ointments, Pills, Plasters, Salves, &c. 
 
 Consult me on the games of Chess, Draughts, &o. 
 
 CONSULT ME HOW TO DYE 
 In Modern Style, and the Newest Colours. 
 
 Consult me on the Cold Water Cure, which has benefited 
 thousands, and which will benefit you. 
 
 CONSULT HE ALSO ON A THOUSAND OTHER THINGS. 
 
 WAKEFIELD: 
 
 WILLIAM NICHOLSON AND SONS. 
 
 LONDON: S. D. EWINS JR. AND CO., 22, PATERNOSTER ROW. 
 
 AND W. TEGG, FANCRAS LANE, CHEAPSIDE. 
 MANCHESTER: JOHN HEYWOOD, AND A HEYWOOD & SON. 
 
 1872, 
 
TO THE READER. 
 
 The design of the author and compiler of the following 
 pages has been to make a useful book, — useful to indi- 
 viduals, to families, and to the public at large ; and he 
 presumes that in this purpose he has succeeded ; but he 
 will leave the public to determine that matter for him. 
 
 The culinary department has been derived from experi- 
 enced persons, from various authentic sources ; nor has he 
 excluded from this work some of the old modes of cookery, 
 which are still in use, and are found to he the best. 
 
 The same also may be said of the confectionery depart- 
 ment, and of those portions embracing Domestic Economy. 
 For every thing likely to be useful, the author has searched 
 many volumes, European and American, and whatever 
 could be legitimately selected, he has with discrimination, 
 and, in most cases, with great improvements, adopted, 
 and presented to the world — hence the majority of the 
 receipts and recipes in this book are made copyright. 
 
 In the medical department, the treatment of diseases is 
 very different from that of the allopathists. The barbar- 
 ous system of bleeding, salivating, cauterizing, and blis- 
 tering, is abandoned ; for such methods often only debili- 
 tate the system, and create disease instead of curing it ; 
 and it is really surprising with what tenacity they are 
 retained. The author has adopted the Reformed Practice 
 of Medicine peculiar to America, and now rapidly obtain- 
 ing in this country and on the continent. It has a different 
 process from allopathy, and calls to its aid the various 
 
6 
 
 TO THE READER. 
 
 plants of the world possessing curative powers ; for “■vege- 
 table substances afford the mildest, most efficient, and the most 
 congenial remedies to the human frame. The numerous 
 cures that are now daily performed by the use of vegetable 
 medicines, are sufficient evidence of their super-excellent 
 virtues.” — Professor Fafinesque. 
 
 This department of medicine in this work will doubtless 
 prove a blessing to many families. Many of the receipts 
 are more precious than rubies 1 They are priceless ! The 
 Author confesses his obligations to several of the American 
 botanists ; viz. — Thompson, Dunglison, King, Beach, &c. 
 He has derived great pleasure and much information from 
 the “American Practice of Medicine,” by "Wooster Beach, 
 M. D., the American Edition, in three volumes. The 
 price is high, £5 5s.; but it is worth ten times more. 
 
 This volume, treats of Diseases, their Symptoms, Causes, 
 and Remedies. This Book recognizes chiefly 
 
 BOTANICAL .REMEDIES; 
 
 Embracing also whatever is valuable, rational, and 
 innocuous, in Allopathy, Homoeopathy, and Hydropathy. 
 Ifgg” The Botanical Remedies are not sold by the ordin- 
 ary Chemists and Druggists ; but there are now, nearly in 
 every town, Dealers in Botanical Medicines, comprising 
 — Herbs, Roots, Cordials Essences, Extracts, Mixtures, 
 Ointments, Pills, Plasters, Powders, Salves, Spirits, 
 Syrups, Tinctures, &e. 
 
 These remedies are cheap, innocuous, and most effec- 
 tual. If properly taken, or applied, they seldom fail to 
 effect a cure. 
 
 May, 1866. 
 
THE NEW FAMILY GUIDE. 
 
 ABD ABD 
 
 ABDOMINAL RUPTURES, 
 or Her nice, take place at the navel, 
 in females, and the scrotum and 
 groin in males. When the bowel 
 lies quietly in the bag, and admits 
 of being readily put back into the 
 abdomen, the rupture is termed 
 reducible ; but irreducible when 
 the contrary. A hernia is stran- 
 gulated when the intestine is, as it 
 were, tied round with a string, so 
 as to prevent the contents of the 
 bowels from passing off ; in such a 
 case, inflammation is excited, and 
 alarming, and sometimes fatal, 
 symptoms, are manifest. 
 
 The causes of ruptures are vari- 
 ous ; viz. sedentary habits , violent 
 exercise, such as feats of agility , 
 jumping, running, lifting and car - 
 tying heavy weights , vomiting , 
 straining, laughing, sneezing , and 
 whatever induces extreme action 
 of the abdominal muscles. Some 
 parts of the parietes, or enclosure 
 of the bowels, are naturally weak- 
 er than others ; especially the in- 
 guinal and crural rings, and the 
 umbilicus; and it is of these parts 
 that hernia most frequently oc- 
 curs : or the abdominal walls may 
 be defectively formed. When a 
 hernia takes place suddenly, there 
 is a sensation of something giving 
 way at the part, and some pain ; 
 but in many persons it comes on 
 gradually, and almost impercept- 
 ibly, particularly in very debilita- 
 ted constitutions. 
 
 The general symptoms of a her- 
 nia, when reducible and free from 
 strangulation, are an indolent tu- 
 mour at some point of the abdo- 
 men, frequently descending out 
 of the abdominal ring, or out 
 of the navel, but occasionally from 
 other situations. The swelling 
 often arises suddenly, and is sub- 
 ject to a change of size, being 
 smaller when the patient lies down 
 on his back, and larger when he 
 stands up or holds his breath. It 
 frequently diminishes when press- 
 ed, and grows large again when 
 the pressure is removed. Its size 
 and tension often increase after a 
 meal, or when the bowels are flat- 
 ulent. In consequence of the un- 
 natural position of the bowels, 
 many persons who have rupture 
 are occasionally troubled with colic, 
 costiveness, and vomiting. But 
 sometimes the functions of the in- 
 testines suffer little interruption. 
 
 But in all cases ruptures are 
 troublesome and dangerous, and 
 therefore ought to be attended to 
 in time. When a rupture is re- 
 ducible, return the protruded parts 
 to their original cavity, by gently 
 pressing the projecting tumour, 
 which can be best effected when 
 the patient is lying on his back, 
 with the legs bent, so that the 
 knees may be erect; an attitude 
 which he should always preserve 
 as much as possible. An injection 
 should be given ruade of grue*. 
 
8 
 
 ABD 
 
 ABD 
 
 butter, salt, and five or six drops 
 of laudanum. Folds of linen dip- 
 ped in ice-water should be placed 
 upon the tumour, and renewed 
 every fifteen minutes. Ice also 
 may be applied with good effect. 
 If the case has been delayed too 
 long, use flannels dipped in a warm 
 decoction of bitter herbs, as tansy, 
 wormwood, horehound, and hops ; 
 these herbs tend to soften the tu- 
 mour, and facilitate its return. 
 Change the flannels frequently. 
 
 Infants are often subject to um- 
 bilical hernia, or rupture of the 
 navel. It is cured by applying a 
 proper bandage or truss, which, 
 with increasing strength, effects a 
 cure. Particular attention should 
 be paid to the cure of female infants 
 that are ruptured ; that they may 
 be free from the complaint when 
 they become adult and pregnant ; 
 for then it often recurs from the 
 too great distension of the abdo- 
 men, &c. During pregnancy, it 
 is often troublesome, but after par- 
 turition, if the contents have not 
 contracted any adhesion, they will 
 often return into the abdomen, and 
 may be kept there by a proper 
 bandage. Females subject to um- 
 bilical rupture, should keep their 
 bowels unconstipated, especially if 
 the navel rupture be irreducible ; 
 and they should avoid indigestible 
 food. 
 
 When the tumour is returned, 
 it should be kept in its place by a 
 bandage or truss. By the perma- 
 nent pressure of a truss upon the 
 opening, the parts are prevented 
 from descending, and a permanent 
 cure is often effected. A truss 
 may be obtained at a Surgical In- 
 strument Maker’s. 
 
 Dr. Beach, of America, states ; 
 —“Most of the cases of strangu- 
 lated hernia for which an operation 
 is performed, might be cured by 
 proper treatment. In very many 
 
 cases, where an operation has been 
 proposed, the patient has recover- 
 ed oy very simple means. I have 
 been called to some, where, at first 
 view, it has seemed impossible to 
 return the protruded viscera with- 
 out cutting down and dividing the 
 stricture ; and yet, by prompt and 
 energetic means, I have succeeded 
 in reducing it.” The following 
 directions are founded upon the 
 American practice 
 
 Commence the treatment by 
 giving a dose of castor oil ; avoid 
 strong and irritating purgatives. 
 —Use injections of an oily nature ; 
 as Lobelia inftata^ a sufficient 
 quantity. Infuse in half a pint 
 of hot water, to which add as much 
 milk and treacle, and a gill of olive 
 or sweet oil. Repeat every hour. 
 This is one of the most powerful 
 relaxants that can be used in this 
 disease. 
 
 The following External Appli- 
 cations are recommended by Dr. 
 Beach : — Steam and foment with 
 bitter herbs (herbs afore mention- 
 ed). Put the decoction in a tub 
 or pail, and sit over it by means 
 of a narrow board put across it. 
 Place a blanket over the patient. 
 This will cause perspiration, and 
 reduce the inflammation. In ex- 
 treme cases, a warm bath should 
 be taken for some time. An alka- 
 line poultice may be applied over 
 the rupture. Mix the slippery 
 elm bark with weak ley, until a 
 poultice of a proper consistence is 
 formed, to be applied tepid, and 
 often renewed. The best effects 
 have been produced by this appli- 
 cation. 
 
 Dr. Reese, of New York, uses 
 the sulphuric ether for the reduc- 
 tion or return of hernia. He wets 
 the tumour with the liquid, and 
 then, in order to produce speedy 
 evaporation, blows upon it with a 
 pair of bellows. He states that 
 
ABO 
 
 ABS 
 
 9 
 
 he nas reduced a number of stran- 
 gulated hernias by this method 
 alone, when they had been doom- 
 ed to undergo an operation. 
 
 While these means are being 
 used, manual aid must be used, 
 called taxis, (meaning the replace- 
 ment of parts by the hand). The 
 position of the patient requires 
 care and skill. His legs and but- 
 tocks should be elevated as high 
 as possible, forming an angle, if 
 possible, of 45 degrees. This may 
 be effected by placing the back 
 parts of a chair underneath him. 
 His thighs and the body should 
 be a little flexed or bent, in order 
 to relax the muscles. The tumour 
 should then be seized, and moder- 
 ate pressure made, in order to re- 
 turn the viscera. 
 
 The constant application of a 
 solution of alum in a strong decoc- 
 tion of oak bark (two drachms to 
 a pint) has been recommended by 
 some surgeons for the radical cure 
 of rupture in the groin. It is ap- 
 plied by means of soft linen, which 
 should be wetted as soon as it be- 
 comes dry. In incipient cases 
 this topical remedy, by constring- 
 ing the part, may succeed in pre- 
 venting the escape of intestine or 
 omentum through the abdominal 
 ring. The compress should for 
 some time be kept on the part by 
 a bandage or a truss with easy 
 springs. 
 
 ABORTION, toprevent.— Wo- 
 men of a weak or relaxed habit 
 should use solid food, avoiding 
 great quantities of tea and other 
 weak and watery liquors. They 
 should go soon to bed and rise 
 early, and take frequent exercise, 
 but avoid being over-fatigued. 
 
 If of a full habit, they ought to 
 use a spare diet, and chiefly of the 
 vegetable kind, avoiding strong 
 liquors, and every thing that may 
 
 tend to heat the body, or increase 
 the quantity of blood. 
 
 In the first case, take daily half 
 a pint of decoction of Lignum 
 Guiacum ; boiling an ounce of it 
 in a quart of water for five min- 
 utes. 
 
 In the latter case, give half a 
 drachm of powdered nitre in a cup 
 of water-gruel, every five or six 
 hours; in both cases she should 
 sleep on a hard mattress with her 
 head low, and be kept cool and 
 quiet. 
 
 ABSCESS.— They require the 
 application of warm poultices and 
 fomentations, and a cooling aperi- 
 ent medicine. The best fomenta- 
 tion comprises a decoction of marsh 
 mallows, camomile flowers, poppy- 
 heads, or hemlock leaves. The 
 poultice may be made of bread and 
 water, or linseed meal. These to 
 be applied till the abscess bursts. 
 When burst, allow the discharge 
 of purulent matter, and after it 
 has ceased, apply moist rags for a 
 day or two; then draw together 
 the edges of the wound by means 
 of diachylon plaster, and to the 
 wound apply Cerate or Spermaceti 
 Ointment. It is necessary some- 
 times when the bursting is slow 
 and tedious, and the pain great, 
 to open the abscess with the point 
 of a lancet, which prevents much 
 suffering. When the abscess is 
 indolent, and slow in ripening, 
 apply a poultice of oatmeal, and 
 water, and yeast, and a little salt. 
 Let the patient live on nourishing 
 diet. Keep the body open ; and if 
 the pain be great, mix with the 
 aperient, about 10 or 12 drops of 
 laudanum. 
 
 AB SCE S S, Milk . — This abscess 
 affects mothers, and requires care- 
 ful-treatment. Apply every two 
 hours warm vinegar to the part. 
 This, if done in time, soon gives 
 relief. 
 
10 
 
 ABS 
 
 ACI 
 
 ABSORBENTS, OR ANTI- 
 ACIDS, — Are medicines adminis- 
 tered to counteract acidity in the 
 stomach or intestinal canal. In 
 most cases, emetics and aperients 
 are given previous to their being 
 taken ; they are ; Ammonia, car- 
 bonate of, in doses from 5 grains to 
 1 scruple ; Ammonia, liquor of, 10 
 to 20 drops ; Ammonia, aromatic 
 spirit of, 20 to 30 drops; Lime 
 water, 2 ounces to half a pint ; 
 Magnesia calcined, 20 to 40 grains; 
 Magnesia, carbonate of, half to 2 
 drachms ; Potass, carbonate of, 10 
 grains to half a drachm ; Potass, 
 solution of, 10 drops to half a 
 drachm! Soda, carbonate of, 10 
 grains to half a drachm; Soda 
 water, half a pint. 
 
 ABSTINENCE.— Disease may 
 oft be cured by abstinence from all 
 food, especially if the disorders 
 have been procured by luxurious 
 living and repletion. The latter 
 overtaxes nature, and it rebels 
 against such treatment. Indiges- 
 tion, giddiness, headache, mental 
 depression, &c. , are often the effects 
 of greediness in meat and drink. 
 Omitting one, two, or three meals, 
 allows the system to rest, to regain 
 strength, and allows the clogged 
 organs to dispose of their burdens. 
 The practice of drug taking to 
 cleanse the stomach , though it may 
 give the needed relief, always 
 weakens the system, while absti- 
 nence secures the good result, and 
 yet does no injury. 
 
 Said a young gentleman to a 
 distinguished physician of Phila- 
 delphia, — ‘ Doctor, what do you do 
 for yourself when you have head- 
 ache, or other slight attack?” “Go 
 without my dinner,” was the re- 
 ply. “Well, if that will not do, 
 how do you proceed then ?” “ Go 
 without my supper,” was the an- 
 swer. “ But if that does not cure 
 you, what then ?” “ Go without 
 
 my breakfast. We physicians 
 seldom take medicines ourselves, 
 or use them in our families, for 
 we know that starving is better, 
 but we cannot make our patients 
 believe it.” 
 
 Hippocrates (the father of medi- 
 cine) said wisely, that if a man 
 eats sparingly and drinks little, he 
 is nearly certain of bringing no 
 disease upon himself, and that a 
 moderate supply of food nourishes 
 the body best. The quantity of 
 food which nature really requires 
 for her support is small, and he 
 that eats and drinks moderately 
 at each meal, stands fair to enjoy 
 sprightliness, vivacity, and free- 
 dom of spirits. Bodies governed 
 by temperance and regularity are 
 rarely hurt by melancholy, or any 
 other affection of the mind. To 
 have a clear head, we must have a 
 clean stomach ; for this is the grand 
 reservoir in which the food is first 
 deposited, and thence its nutritive 
 power is distributed throughout all 
 parts of the body. 
 
 ACETOUS CATAPLASM, or 
 POULTICE. — This is made with 
 vinegar and bran only, or with 
 the addition of oatmeal, or bread 
 crumbs. It is a simple poultice, 
 but very useful for sprains and 
 bruises. As it becomes dry, it 
 should be moistened with vinegar 
 ACHES AND PAINS.— Rub 
 a little opodeldoc upon the part 
 affected, two or three times a day 
 and wear a flannel upon it ; or mix 
 Camphorated Spirit, Ammonia, 
 sweet oil, and laudanum: (of the 
 last the least), rub the part well, 
 and then apply a cloth well sat- 
 urated with the mixture, and cover 
 with a bandage. If this does not 
 give relief, take twenty drops of 
 Volatile Tincture of Guiacum, 
 every night and morning. 
 
 ACID DROPS.— Boil I lb. of 
 sugar in a cupful of water over a 
 
ADU 
 
 ^OL 
 
 11 
 
 slow fire for half an hour, till half 
 candied; then add lemon juice, or 
 citric acid, or tartaric acid, accord- 
 ing to taste. A little dissolved 
 gum Arabic added will make them 
 harder and more wholesome. Gu . 
 
 ACIDITY, and FLATULEN- 
 CY, in Children. — It often arises 
 from a mother’s impure milk; 
 when it is so she must take the 
 Neutralizing Mixture ; and if not 
 effectual, administer it to the in- 
 fant. Also foment the belly with 
 warm brandy and water, to which 
 add a little salt. Give also the 
 Carminative Drops , which see. 
 
 ACIDITY of the STOMACH. 
 ——The Neutralizing Mixture , 
 (which see) is very effectual in 
 curing this disorder.— Or, 10 
 grains of Calumba, powdered, and 
 10 grains of magnesia, well mixed. 
 Magnesia and a little finely pow- 
 dered chalk will be of great ser- 
 vice. — See Absorbents. Gu. 
 
 ADHESIVE PLASTER. — 
 Take of common Plaster, half a 
 pound ; of burgundy pitch, a 
 quarter of a pound. Melt them to- 
 gether. See Common Plaster. 
 
 This plaster is principally used 
 for keeping on other dressings. 
 
 ADULTERATION OF ALE 
 AND BEER. — They are often 
 adulterated with the most virulent 
 poisons, which in the intemperate, 
 are gradually and constantly un- 
 dermining the constitution. Ye 
 intemperate ones, just think, ye 
 are drinking eoculus indicus , a 
 stupefying poison; tobacco, a dead- 
 ly narcotic ; sulphate of iron , poi- 
 sonous; strychnine , or nux vomica, 
 virulent poison ; vitriol , and many 
 other body-destroying articles. 
 
 ADULTERATION OF COF- 
 FEE, CHICORY, &c.— Coffee is 
 often adulterated with Chicory, oak 
 or mahogany saw- dust, or roasted 
 com. In examining 34 speci- 
 mens of ground Coffee, all, with 
 
 three exceptions, were more or less 
 sophisticated. Chicory also is often 
 adulterated with ground acorns and 
 roasted wheat, coloured with Ven- 
 etian Red. Of 36 Brown Sugars 
 examined, the Acarus insect was 
 found in all but one, abundance of 
 flour in four, and sand or stone grit 
 in 11 instances. 
 
 Mustard was found adulterated 
 with wheaten flour, highly col- 
 oured with Turmeric — 49 tested 
 loaves of Bread contained alum. — 
 Only 8 of 56 specimens of ( Broma 
 ‘ Soluble ’ and ‘ Homoeopathic Cocoa * 
 were really such, the rest having 
 variable proportions of sugar, 
 wheat, and potato flour, sago- 
 meal, and red earthy matter. 
 Three other Cocoas were made up 
 of sugar, sago-meal, arrow-root, 
 and potato flour ; others with tap- 
 ioca, starch, sugar, and earthy 
 colouring matter, the latter ingre- 
 dient being present in 7 of the 9 
 Rock and flaked articles, the nibs 
 being chiefly mixed with Chicory. 
 
 Quassia and Gentian are used 
 instead of Hop, for bitter flavour 
 to Beer ; and the Sulphate of Cop- 
 per to beautify Green Pickles and 
 bottled fruits. — Cayenne and Curry 
 Powder are often adulterated with 
 red lead and vermillion. Ar- 
 
 row-root is often adulterated by 
 Potato, Sago, and Tapioca Starch- 
 es. Bread , by Pea-flour, Bone- 
 
 dust, and Mashed Potatoes, with 
 
 Alum, i Hards,’ and * Stuff. ’ 
 
 Butter with water and lard. — - 
 Wheat Flour with Bean and Pea 
 flours, Indian Corn, Bran, and 
 
 Plaster of Paris. Ginger with 
 
 Y/heat, Sago, Potato Flour, and 
 Mustard Husks. — Dr. W. Alex- 
 ander on Adidteration. 
 
 iEOLIAN HARP, To Manu- 
 facture an. — Let a box be made 
 of thin deal, the length to corre- 
 spond exactly to the breadth of 
 the window in which it is to be 
 
12 
 
 AGR 
 
 AGU 
 
 placed, five inches in depth, and 
 six in width. Glue on it at the 
 extremities of the top two pieces 
 of oak about half an inch high 
 and a quarter of an inch thick, to 
 serve as bridges for the strings, 
 and within-side of each end glue 
 two pieces of beech, about an inch 
 square, and of length equal to the 
 width of the box, which is to hold 
 the pegs. Into one of these bridges 
 fix as many pegs (like those of a 
 violin) as there are to be strings, 
 and into the other fasten as many 
 small brass pins, to which attach 
 one end of the strings. Then 
 string the instrument with first- 
 fiddle strings, fixing one end of 
 them and twisting the other round 
 the opposite peg. These strings, 
 which should not be drawn tight, 
 must be tuned in unison. To 
 procure a proper passage for the 
 wind, a thin board, supported by 
 four pegs, is placed over the strings 
 at about three inches distant from 
 the sounding board. Place the 
 instrument in the window partly 
 open; and, to increase the force 
 of the current of air, open the door 
 of the room or an opposite window. 
 When the wind blows, the strings 
 produce a pleasing admixture of 
 all the notes of the diatonic scale, 
 in the most delightful harmonic 
 combinations. 
 
 AGRICULTURE.— The first 
 principles of agriculture are these : 
 make and keep the land perfectly 
 dry and free from weeds. Make 
 and keep the soil which is too ad- 
 hesive, or too loose, of such a fri- 
 able nature as will make it receive, 
 retain, and transmit moisture, and 
 thus fit it to produce the most 
 luxuriant state of vegetation. Re- 
 store to the soil as a manure, in a 
 state of decay, the produce after it 
 has been consumed by sheep or 
 other stock. Never manure any 
 land till every-weed is extermina- 
 
 ted, for weeds growmost luxuriant- 
 ly in the soil to which they are na- 
 tural; if any are left they will 
 outgrow the plant cultivated, and 
 take up the greatest quantity of 
 manure laid on the land. 
 
 AGRIMONY. — See Robinson's 
 Herbal. It is useful in coughs 
 and bowel complaints — In decoc- 
 tion. It is a most valuable plant, 
 having very many medical virtues. 
 
 AGUE. — The cause is debility ; 
 frequently marsh miasma , or the 
 effluvia arising from stagnant wa- 
 ter in pools, or on marshy ground. 
 On the attack, the patient should 
 be placed between blankets, and 
 partake freely of water-gruel or 
 barley-water. From 20 to 30 drops 
 of laudanum, or more, should be 
 given just before the commence- 
 ment of the ague fit. The nails 
 turn blue just before the fit begins. 
 The fit may be moderated also by 
 taking 1 scruple of the carbonate 
 of Ammonia, 8 grains compound 
 powder of Ipecacuanha, mint-wa- 
 ter, 1| ounce. Peruvian Bark, or 
 Sulphate of Quinine, is an effica- 
 cious remedy. An emetic before 
 taking it is necessary; about 20 
 grains of Ipecacuanha powder; 
 then take a small dose of Salts and 
 Senna, and the Peruvian bark in 
 powder; an ounce will make eight 
 doses, one of which should be taken 
 every hour or two. Or, instead of 
 the Peruvian bark, take from 2 to 
 4 grains of Quinine, with 1 grain 
 of extract of Gentian, made into 
 pills. When the disease is arrested, 
 continue the use of the pill, taking 
 two per day for a few weeks. 
 
 Ague. — Take 30 grains of 
 Snake-root, 40 of wormwood, ^ 
 ounce of Peruvian Bark powdered! 
 and half a pint of Port Wine. 
 Put the whole into a bottle, and 
 shake it well together ; divide it 
 into four equal quantities, and 
 take it the first in the morning, 
 
AIK 
 
 ALE 
 
 13 
 
 and the last at night, when the 
 fit is over. The dose should be 
 often repeated, to prevent a return 
 of the complaint. Or, when the 
 fit is on, take an egg beaten up in 
 a glass of brandy, and go to bed 
 immediately. Eu. 
 
 AIR. — Impure air is highly 
 charged with noxious gases. It 
 is the chief cause of influenza, 
 cholera, and fevers. — In crowded 
 assemblies, the atmosphere soon 
 becomes injurious. It is compu- 
 ted that a man destroys the vital 
 portion of a gallon of air per min- 
 ute. Fish cannot live in impure 
 water . Man cannot live health- 
 fully in an impure atmosphere. 
 Hence houses, chapels, churches, 
 prisons, assembly rooms, &c. ought 
 to be well ventilated. — Persons in- 
 habiting towns should often walk 
 into the country, for the purpose 
 of obtaining pure air. — Pure air is 
 essential to good health ; and just 
 in proportion as the air we breathe 
 becomes impure, the system be- 
 comes unhealthy. If fresh air be 
 necessary for those in health, it is 
 still more so for the sick who often 
 lose their lives for want of it. The 
 notion that sick people must be 
 kept very hot is so common, that 
 one can scarcely enter the room of 
 the sick, without being ready to 
 faint, on account of the hot suffo- 
 cating smell. How this must af- 
 fect the sick any one may _ judge. 
 No medicine is so beneficial and 
 reviving to the sick as fresh air, if 
 it be administered prudently. — 
 The atmosphere of a sick room 
 may be greatly purified and fresh- 
 ened by sprinkling the floor fre- 
 quently with vinegar, or any 
 strong vegetable acid. 
 
 Air: — To purify. — Powdered 
 nitre and oil of vitriol, six drachms 
 each. Mix, by adding one drachm 
 of vitriol at a time. The vessel 
 must be placed on some hot sub- 
 
 stance, and the mixture stirred 
 with a glass rod. Place in differ- 
 ent parts of the room. This is 
 excellent to prevent infection from 
 Typhus and other fevers. 
 
 Air: — Country superior to Town 
 Axr. — “ If you examine,” says M. 
 Pouchet, “the bodies of animals, 
 which live in our towns, and in our 
 houses, you will be astonished at 
 the enormous quantity of starch 
 contained in their respiratory or- 
 gans. In birds you will find it 
 even in the middle of their bones. 
 Particles of soot, filaments of the 
 different kinds of textures of which 
 our clothes are made, are also 
 found there in great abundance. 
 But the farther the animal lives 
 from a town, the more scarce be- 
 come these bodies. In animals 
 and birds living in the midst of 
 forests, you will scarcely find any 
 at all of them ; in their case the 
 respiratory apparatus is, on the 
 contrary, filled with a large quan- 
 tity of vegetable debris chlorophyl - 
 los, &c. I have found in the lungs 
 of man the same atmospheric cor- 
 puscles as in animals. I found 
 two persons who died in one of our 
 Hospitals — a man and a woman— 
 and whose lungs I inspected, a 
 notable quantity of fecula, normal, 
 or after panification, particles of 
 silica, and fragments of glass; 
 fragments of painted wood of a 
 beautiful red colour; debris of 
 clothes, and a larvae of a microsco- 
 pic arachnis still alive.” 
 
 ^ALABASTER, to clem. — Soap 
 well and wash with hot water. If 
 stained, apply fullers earth, pipe 
 -clay, or whiting, for three or four 
 hours, then wash off. If very 
 dirty and stained, first wash with 
 aquafortis diluted with water. 
 
 ALE, FINE WELSH, to brew. 
 — Pour fourty-two gallons of water 
 hot, but not quite boiling on eight 
 bushels of malt, cover and let it 
 
14 
 
 ALB 
 
 ALB 
 
 stand three hours. In the mean 
 time infuse four pounds of hops in 
 a little hot water, and put the wa- 
 ter and hops into the tub, and run 
 the wort upon them, and boil them 
 together three hours. Strain off 
 the hops, and keep for the small 
 beer. Let the wort stand in a 
 high tub till cool enough to receive 
 the yeast, of which put two quarts 
 of ale, or if you cannot get it, of 
 small-beerycast. Mix it thorough- 
 ly and often. When the worst 
 has done working the second or 
 third day, the yeast will sink ra- 
 ther than rise in the middle, re- 
 move it then, and tun the ale as 
 it works out ; pour a quart in at a 
 time, and gently to prevent the 
 fermentation from continuing too 
 long, which weakens the liquor. 
 Put a bit of paper over the bung- 
 hole two or three days before stop- 
 ping up. 
 
 Ale, or Strong Beer, to brew. 
 
 • — Twelve bushels of malt to the 
 hogshead for beer, (or fourteen if 
 you want it of a very good body), 
 eight for ale ; for either pour the 
 whole quantity of water hot, but 
 not boiling, on at once, and let it 
 infuse three hours close covered ; 
 mash it in the first half-hour, and 
 let it stand the remainder of the 
 time. Run it on the hops pre- 
 viously infused in water; for strong 
 beer three quarters of a pound to 
 a bushel ; if for ale, half a pound. 
 Boil it from the wort two hours 
 from the time it begins to boil. 
 Cool a pailful to add three quarts 
 of yeast to, which will prepare it 
 for putting to the rest when ready 
 next day; but if possible put to- 
 gether the same night. Tun as 
 usual. Cover the bung-hole with 
 paper when the beer has done wor- 
 king ; and when it is to be stopped, 
 have ready a pound and a half of 
 hops dried before the five, put them 
 into the bung-hole, and fusion it 
 
 up. Let it stand twelve months 
 in casks, and twelve months in 
 bottles before it be drank. It will 
 keep fine eight or ten years. It 
 should be brewed the beginning of 
 March. 
 
 Great care must be taken that 
 the bottles are perfectly prepared, 
 and that the corks are of the best 
 sort. 
 
 The ale will he ready in three 
 or four months ; and if the vent- 
 peg never be removed, it will have 
 spirit and strength to the very last, 
 Allow two gallons of water at first 
 for waste. 
 
 After the beer or ale has run 
 from the grains, pour a hogshead 
 and a half for the twelve bushels, 
 and a hogshead of water if eight 
 were brewed ; mash, and let it 
 stand, and then boil, &c. Use 
 some of the hops for this table-beer 
 that was boiled for the strong. 
 
 When thunder or hot weather 
 causes beer to turn sour, a tea- 
 spoonful, or more, if required, of 
 salt of wormwood put into the jug 
 will rectify it. 
 
 Ale and Beer, to rejine . — Put 
 two ounces of isinglass shavings to 
 soak in a quart of the liquor that 
 you want to clear, beat it with a 
 whisk every day till dissolved. 
 Draw off a third part of the cask, 
 and mix the above with it : like- 
 wise a quarter of an ounce of pearl- 
 ashes, one ounce of salt of tartar 
 calcined, and one ounce of burnt 
 alum powdered. Stir it well, then 
 return the liquor into the cask, 
 and stir it with a clean stick. Stop 
 it up, and in a few days it will be 
 fine. 
 
 ALE, WINDSOR. Take 5 
 
 quarters of the best pale malt, £ 
 cwt. hops, 81bs. of honey, 1 lb. of 
 coriander seed, \ lb. of grains of 
 paradise, \ lb. of orange peel, and 
 2| lbs. of ground liquorice root. 
 The hops should be of the best 
 
AtL 
 
 ALL 
 
 15 
 
 kind, and soaked all night in cold 
 liquor. Turn on at 180° ; mash 
 thoroughly an hour and a quarter, 
 and stand an hour. Boil one hour. 
 
 Turn on second liquor at 195*, 
 and stand three quarters of an 
 hour. Boil 3 hours ; tun on 
 third liquor at 165®, and mash 
 three quarters of an hour, and 
 stand the same. Pitch the tun 
 at 60* and cleanse at 80®, on the 
 third day. Skim as soon as a 
 close yeasty head appears, until 
 no yeast arises. Half a pound 
 of hops per quarter should be 
 roused in, and the whole left to 
 settle. Also rouse in six ounces 
 of salt, half a pound of finely 
 sifted flour, six ounces of ground 
 ginger, and six ounces of ground 
 carraway seeds. 
 
 ALE MULLED. — Place a pint 
 of good ale or beer in a saucepan, 
 with a little grated nutmeg. When 
 it boils take it off the fire, and 
 sweeten. Beat two or three eggs, 
 and mix with a little cold also. 
 Boil, and then add the egg to the 
 hot ale, pouring backwards and 
 forwards from one vessel to the 
 other to prevent curdling. Rum or 
 brandy may be added ad libitum. 
 
 ALE OR PORTER, to ripen. 
 —Bottle and put a couple of rai- 
 sins, or a few grains of rice or 
 sugar into each bottle, to generate 
 the required effervescence. 
 
 ALL FOURS. — A game at 
 Cards, very amusing ; it is played 
 by two, and sometimes by four 
 persons, in two partnerships. This 
 game derives its name from the 
 four chances therein, for each of 
 which a point is scored ; namely, 
 “high” (the best trump out) 
 “low” (the smallest,) “Jack” 
 (the knave of trumps) “Game” 
 (the majority of pips) reckoned 
 for the following cards the re- 
 spective players have in their 
 tricks, viz — 
 
 Every ace is counted as four. 
 
 Every king is counted as three. 
 
 Every queen is counted as two. 
 
 Every knave is counted as one. 
 
 And each ten counts as ten. 
 
 Low is always scored by the per- 
 son to whom it was dealt, but Jack, 
 being the property of whoever can 
 win or save it, the holder is per- 
 mitted to revoke and trump with 
 it, and when turned up as a trump, 
 the dealer scores one. 
 
 It is also allowable for the play- 
 er who lays down a high or low 
 trump to inquire at the time 
 whether the same be high or low. 
 
 After cutting for deal, at which 
 either the highest or lowest card 
 wins as previously fixed, six cards 
 are to be given to each player, 
 either by three, or one at a time ; 
 and the thirteenth turned up for 
 trump ; then if the eldest does not 
 like his cards, he may for once in 
 a hand, say “I beg;” when the 
 dealer must either give a point oi 
 three more cards to each, and turn 
 up again ; but if that should prove 
 of the same suit as the first turn- 
 up, then three cards more must be 
 given, and so on until a different 
 suit occurs. 
 
 The cards rank as at whist; 
 and each player should always 
 strive to secure his own tens and 
 court-cards, or take those of the 
 adversary, to obtain which, except 
 when commanding cards are held, 
 it is usual to play a low one, to 
 throw the lead into the opponent’s 
 hands. Ten or eleven points con- 
 stitute game, which may be set up 
 as at whist. 
 
 When the dealer shows any of 
 his adversary’s cards, a new deal 
 may be demanded ; but in showing 
 his own, he must abide by the 
 same. 
 
 If discovered previous to play- 
 ing, that too many cards are given 
 to either party, a fresh deal may 
 
AtM 
 
 AtM 
 
 16 
 
 be claimed, or the extra cards 
 drawn out. But should even a 
 single card have been played, then 
 there must be a new deal. 
 
 "With strict players the adver- 
 sary may score a point whenever 
 his opponent does not trump or 
 follow suit; and each calculates 
 his game without looking at the 
 trick, which, when erroneously set 
 up, must not be taken down ; but 
 also the antagonist scores a point 
 instead. 
 
 ALMOND CAKES.— Rub 2 
 ozs. of butter into 5 ozs. of flour, 5 
 ozs. powdered lump sugar ; beat an 
 egg with half the sugar, then put 
 it to the other ingredients. Add 
 1 oz. blanched almonds, and a little 
 almond flavour ; roll them in your 
 hand the size of a nutmeg, and 
 sprinkle with fine lump sugar. 
 They should be lightly baked. 
 
 ^ ALMOND CAKE. — Bake it 
 in a mould, or baking hoop ; 
 bruise 1 lb. of sweet almonds very 
 fine, and 12 bitter almonds, adding 
 a little whites of eggs, to hinder 
 them from oiling ; then put to it 
 | lb. of fine sugar powder by de- 
 grees, two whole eggs, and lemon 
 peel, finely chopped or rasped; 
 when this is properly mixed, add 
 8 eggs, the yolks and whites first 
 beat up separately: stir it, and 
 mix it all properly : pour into the 
 mould, to bake about an hour; 
 serve it in its natural colour. 
 (Glaze with white of egg, and frost 
 with fine loaf sugar.) Hu. 
 
 ALMOND CHEESECAKES. 
 —Blanch and pound four ounces of 
 almonds, and a few bitter, with a 
 spoonful of water ; then add four 
 ounces of sugar pounded, a spoon- 
 ful of cream, and the whites of 
 two eggs well beaten ; mix all as 
 quickly as possible; put into very 
 small pattypans; and bake in a 
 pretfv warm oven under twenty 
 minutes. 
 
 Another way. — Blanch and 
 pound four ounces of almonds, with 
 a little orange-flower or rose-wa- 
 ter ; then stir in the yolks of six 
 and the whites of three eggs, well 
 beaten, five ounces of butter 
 warmed, the peel of a lemon 
 grated, and a little of the juice; 
 sweeten with fine powdered sugar. 
 When well mixed, bake in a deli- 
 cate paste, in small pans. 
 
 Another way. — Press the 
 whey from as much curd as will 
 make two dozen small ones ; then 
 put it on the back of a sieve, and 
 with half an ounce of butter rub 
 it through with the back of a 
 spoon; put to it six yolks, and 
 three whites of eggs, and a few 
 bitter almonds, pounded with as 
 much sugar as will make the curd 
 properly sweet: mix with it the 
 rind of a lemon grated, and a glass 
 of brandy. Put a puff paste into 
 the pans, and ten minutes will 
 bake them. 
 
 ALMOND CUSTARD. -Blanch 
 and beat four ounces of almonds 
 fine with a spoonful of water ; beat 
 a pint of cream with two spoonfuls 
 of water, and put them to the yolks 
 of four eggs, and as much sugar as 
 will make it pretty sweet; then 
 add the almonds ; stir over a slow 
 fire till of a proper thickness ; but 
 don’t boil. Pour into cups. 
 
 ALMOND ICEING/or Bride- 
 cake and other Cakes . — Beat the 
 whites of three eggs to a strong 
 froth ; beat 1 lb. of Jordan almonds 
 very fine with rose-water; mix 
 them with the eggs lightly to* 
 gether, 1 lb. of common loaf sugar 
 beat very fine, and put in by de- 
 grees. When your cake is enough 
 take it out, and lay your iceing on : 
 then put it in to brown. JRf. 
 
 ALMOND PUDDING, Small . 
 —Pound eight ounces of almonds, 
 and a few bitter, with a spoonful 
 
ALt 
 
 AMA 
 
 1 ? 
 
 of water ; mixed with four ounces 
 of butter warmed, four yolks and 
 two whites of eggs, sugar to taste, 
 two spoonfuls of cream, and one of 
 brandy; mix well, and bake in 
 little cups buttered. Serve with 
 pudding-sauce. 
 
 ALMOND PUDDING, Baked. 
 —Beat fine four ounces of almonds, 
 four bitter, a little wine, yolks of 
 six eggs, peel of two lemons gra- 
 ted, six ounces of butter, a quart 
 of cream, and juice of a lemon. 
 Mix well ; bake half an hour ; 
 with paste round the dish. 
 
 ALMOND PUDDING.— Beat 
 half a pound of sweet and a few 
 bitter almonds with a spoonful of 
 water; then mix four ounces of 
 butter, four eggs, two spoonfuls of 
 cream, warm with the butter, one 
 of brandy, a little nutmeg, and su- 
 gar to taste. Butter some cups, 
 half-fill, and bake. Serve with 
 butter, wine, and sugar. 
 
 ALOES, Compoimd Decoction 
 of. — Extract of valerian, two 
 drachms ; extract of Liquorice, 
 half an ounce; extract of Socco- 
 trine aloes, powdered myrrh, pow- 
 dered saffron, of each two drachms ; 
 subcarbonate of potash, two scru- 
 les ; aniseed, quarter of an ounce 
 ruised ; water, a pint and a half. 
 Boil 20 minutes ; add four ounces 
 of compound tincture of carda- 
 moms. This decoction cures con- 
 stipation, jaundice, mental depres- 
 sion, bilious and nervous affections, 
 female irregularities, &c.— Dose 
 from half an ounce every other 
 morning. 
 
 ALTERATIVES.— Medicines 
 adapted to cure a disease without 
 producing any very sensible effect 
 on the human system. 
 
 ALTERATIVE PILLS.— Lo- 
 belia Seeds, 2 drachms ; Mandrake, 
 2 drachms ; Blue Flag, 2 drachms ; 
 Blood Root, 2 drachms ; Cayenne, 
 Pepper, 1 drachm; GumGuiacum, 
 
 two drachms ; Extract of Dande- 
 lion, 6 drachms ; Oil of Pepper- 
 mint, 3 or 4 drops ; Single Syrup 
 to form into Pills. — Dose, two 
 pills twice or thrice a day. These 
 pills are of great service in bilious 
 and liver complaints, diseased 
 joints, boils, carbuncles, cutaneous 
 eruptions, scrofula, syphillis, &c. 
 
 ALTERATIVE SYRUP. — 
 Tincture of cayenne, £ oz. ; tinc- 
 ture of lobelia, and tincture of 
 myrrh, of each, 2 ozs. ; treacle, £ 
 lb. Mix. A tea-spoonful two or 
 three times a day. (g^Noted for 
 its effectual cure of cutaneous 
 sores ; boils, indigestion, and some 
 chronic complaints. 
 
 ALUM-ROOT. — An American 
 plant, a great remedy in sores, 
 wounds, ulcers, and cancers. It 
 is a powerful styptic in all bleed- 
 ings ; and a great vulnerary, or 
 healer of wounds, sores, cuts, &c. 
 The root is powdered, and applied 
 to bleedings. Made into an oint- 
 ment with lard, it cures Piles. 
 
 ALUM, to discover in bread.—* 
 Heat a knife, and thrust it into a 
 loaf or cake ; if alum be present, it 
 will partially coat the knife. 
 
 AMAUROSIS. — A total or par- 
 tial loss of sight, caused by para* 
 lysis of the optic nerve or retina. 
 It first manifests itself by specks 
 floating before the vision, which 
 increase till they become like a 
 cloud ; then dilation of the pupil 
 and insensibility to light. It is 
 difficult to cure. The diet must 
 be low, and alcoholic drinks must 
 be avoided. The bowels must be 
 kept gently open by small doses 
 of Black Draught, or by Salts 
 and Senna, or by Rhubarb, Co* 
 locynth &o. Electricity may be 
 applied to the eye, toproducea heal- 
 thy action of the system. Fo- 
 ment the eye with the diluted 
 | tincture of Cayenne Pepper. Fre* 
 
 I quently bathe the head in oold 
 I B 
 
IS 
 
 ANC 
 
 AK1 
 
 water, and avoid taking cold. Ap- 
 ply blistering or mustard plasters 
 to the back of the ears. 
 
 AMBER PUDDING.— Put a 
 pound of butter into a sauce-pan, 
 with three quarters of a pound of 
 loaf-sugar finely powdered ; melt 
 the butter, and mix well with it; 
 then add the yolks of fifteen eggs 
 well beaten, and as much fresh 
 candied orange as will add colour 
 and flavour to it, being first beaten 
 to a fine paste. Line the dish with 
 paste for turning out ; and when 
 filled with the above, lay a crust 
 over, as you would a pie, and bake 
 in a slow oven. It is as good cold 
 as hot. Mu. 
 
 ANCHOVIES, tochoose .— They 
 are preserved in barrels, with bay- 
 salt: no other fish has the fine 
 flavour of the anchovy. The best 
 look red and mellow, and the bones 
 moist and oily; the flesh should 
 be high flavoured, the liquor red- 
 dish, and have a fine smell. 
 
 ANCHOVIES, Essence of— 
 Take two dozen of anchovies, chop 
 them, and without the bone, but 
 with some of their liquor strained, 
 add to them sixteen large spoon- 
 fuls of water ; boil gent ly till dissol- 
 ved, which will be in a few minutes 
 — when cold, strain and bottle it. 
 
 ANCHOVY SAUCE. — Chop 
 one or two anchovies, without 
 washing, put to them some flour 
 and butter, and a little water ; stir 
 it over the fire till it boils once or 
 twice. If the anchovies are good, 
 they will dissolve. 
 
 ANCHOVY TOAST. — Bone 
 and skin six or eight anchovies ; 
 pound them to a mass with an 
 ounce of fine butter till the colour 
 is equal, and then spread it on 
 toast or rusks. 
 
 Another way.— Cutthinslices 
 
 9J bread into any form, and fry 
 them in clarified butter. Wash 
 three anchovies, split, pound them 
 
 in a mortar with some fresh but- 
 ter, rub them through a hair-sieve, 
 and spread on the toast when cold. 
 Then quarter and wash some an- 
 chovies, and lay them on the 
 toast. Garnish with parsley or 
 pickles. Mu. 
 
 ANDERSON’S PILLS, -Con- 
 sist of Barbadoes aloes, with a 
 proportion of jalap, and oil of anise 
 seed. In general they are safe, 
 except the patient has piles ; and 
 in pregnancy it is better to use 
 other purgatives. 
 
 ANIMAL FOOD. — Man iscall- 
 ed a camiverous animal. Where 
 animal food is seldom or not al- 
 lowed, mortality is great, and dis- 
 ease rife. One of the most common 
 forms of disease generated by an ex- 
 clusively vegetable diet is scrofula, 
 and when traceable to this cause, 
 the most speedy remedy is the ad- 
 dition of animal food to the diet. 
 There are also many other forms of 
 disease produced by the want of ani- 
 mal food, which require for their 
 cure but an abundant supply of 
 the needed material. But it may 
 be eaten too often. It contains 
 much grease, or oil, by which di- 
 gestion is frequently impaired, the 
 bile vitiated, the blood corrupted, 
 cutaneous and other diseases in- 
 duced. High-seasoned meat, with 
 condiments, often produce dyspep- 
 sia, flatulency, &c. By all, animal 
 food should be eaten sparingly. By 
 frequent participation, the springs 
 of fife are hurried on too fast, and 
 often bilious, plethoric, and in- 
 flammatory effects follow. 
 
 Dr. Beach says, “Among other 
 ill effects of animal food is a tem- 
 porary fever after eating it, called 
 by the old medical writers, “ the 
 fever of digestion .” No such ef- 
 f ec ^ fellow the use of vegetable 
 
 Dr. Dick considers it incompati- 
 ble with a state of innocence, to 
 
A NO 
 
 ANT 
 
 Id 
 
 take the life of any sensitive being 
 and feed on its flesh ; and that, 
 consequently, no such grant was 
 given to Adam in paradise, or to 
 the antediluvians. He considered 
 it a grant only fitted to the degra- 
 ded state of man after the flood. 
 
 ANISE.— This plant is carmin- 
 ative and pectoral, useful in indi- 
 gestion and flatulency. It is a 
 component part of the Cough 
 Drops. For flatulent and bowel 
 complaints in children and adults, 
 the seeds are used ; a tea-spoonful 
 and a half. The oil dropped on 
 sugar (four or five drops) is best. 
 It is a good remedy for coughs. 
 The seeds to be infused. 
 
 ANODYNES. — Medicines al- 
 laying pain and disposing to sleep. 
 
 ANODYNE BALSAM.— Take 
 of white Spanish soap, one ounce ; 
 opium, unprepared, two drachms ; 
 rectified spirit of wine, nine ounces ; 
 Digest them together in a gentle 
 heat for three days ; then strain 
 off the liquor, and add to it three 
 drachms of camphor. 
 
 This balsam is of service in vio- 
 lent strains and rheumatic com- 
 plaints, when not attended with 
 inflammation. It must be rubbed 
 with a warm hand on the part 
 affected ; or a linen rag moistened 
 with it ; and renewed every third 
 hour, till the pain abates. Bu. 
 
 ANODYNE FOMENTA- 
 TION.— Take of white poppy- 
 heads, two ounces ; elder flowers, 
 half an ounce ; water, three pints. 
 Boil till one pint is evaporated, 
 and strain out the liquor. Bu. 
 
 This fomentation relieves acute 
 pain. If the affected part is very 
 painful, add forty drops of Lauda- 
 num, and 30 drops of Tincture of 
 Cayenne. Bu. Al. 
 
 ANODYNE PLASTER.-Melt 
 an ounce of adhesive plaster, or di- 
 achlyon, and whilst cooling, add a 
 drachm of powdered Opium, and 
 
 the same quantity of Camphor, 
 previously dissolved in a small 
 quantity of Olive oil. Spread on 
 leather. This soon relieves an 
 acute local pain. Bu. 
 
 ANODYNE P OWDER. -Opi- 
 um, | oz. ; camphor, 3 drs. ; va- 
 lerian, 1 oz. ; cayenne pepper, 1 
 oz. Put the opium and camphor 
 into a close bag ; place it on the 
 oven top to harden. Powder and 
 mix. Take a quarter of a tea- 
 spoonful at a time. Most valuable 
 in colic, cramp, and severe pains. 
 
 ANTHELMINTICS. — Medi- 
 cines, destroying or expelling 
 worms. 
 
 ANTI - ACIDS. — Medicines, 
 neutralizing acids. 
 
 ANTIBILIOUS PILLS.— Ex- 
 tract of Colocynth, 2 drachms ; ex- 
 tract of Jalap, 1 drachm ; Almond 
 Soap, 1£ drachms; Guiacum, 3 
 drachms; tartarized Antimony, 3 
 grains; oil of Juniper, 4 or 5 
 drops ; oil of Carraway, 4 drops ; 
 oil of Rosemary, 4 drops. Form 
 into a mass with Syrup of Buck- 
 thorn, and divide into pills. 
 
 ANTI-CHOLERA DROPS.— 
 Tinctures of capsicum, opium, 
 lobelia, essence of peppermint, of 
 each, 1 oz. Mix. Take when 
 needful, a tea-spoonful in a little 
 coffee. Most efficient in cholera, 
 and affections of the bowels. 
 
 ANTI - CHOLERA POW - 
 DER. — Ipecacuanha, 3 drachms ; 
 ginger, 1 oz. ; tormentil root, l£ 
 ozs. ; poplar bark, 1£ ozs. ; cay- 
 enne, gum myrrh, each 3 drachms ; 
 carbonate of soda, 3 drachms ; 
 cloves 2 drachms ; slippery elm, 5 
 drachms. Powder and mix. Dose, 
 half a tea-spoonful every half-hour. 
 - ANTIMONIAL WINE.— This 
 may be purchased at the druggists. 
 As an emetic, the dose is from one 
 to two table-spoonfuls. As a feb- 
 rifuge, sudorific, or relaxant, from 
 twenty to forty drops every tHree 
 
20 
 
 APE 
 
 APE 
 
 or four hours. — As an Emetic, 
 Ipecacuanha, and Lobelia, stand 
 very high, especially the latter. 
 
 ANTISCORBUTIC DRINK. 
 — Take of cream of tartar three 
 ounces, juniper berries four ounces, 
 ginger in powder two drachms, 
 and five pounds of sugar, boil in 
 six gallons of water, after boiling 
 half-an-hour, the whole is poured 
 into a tub and allowed to ferment. 
 It may be drunk in the quantity 
 of from one to three pints daily, as 
 soon as the fermentation commen- 
 ces. 
 
 ANTISEPTICS. — Medicines, 
 counteracting putrescency. 
 
 ANTISPASMODICS.— Medi- 
 cines, abating spasm. 
 
 ANTISPASMODIC TINC- 
 TURE. — Tincture of Lobelia, 1 
 ounce; Tincture of Cayenne, 1 
 ounce ; Compound Tincture of 
 Lady’s Slipper, § ounce; oil of 
 Aniseed, 20 drops. — Begin with a 
 teaspoonful. This is an infallible 
 remedy for spasms, fever, ague, 
 and painful flatulence, and colic. 
 
 ANTISPASMODIC CLYS- 
 TER.— To half a pint of thin gruel, 
 add half an ounce, or an ounce of 
 the Foetid Tincture, and forty to 
 sixty drops of Laudanum. This is 
 very useful in spasmodic affections 
 of the bowels, in convulsions, or in 
 all hysteric complaints. 
 
 ANTS. — A small quantity of 
 green sage, placed where ants in- 
 fest will cause them to disappear. 
 -^—Quicklime thrown on their 
 nests, and then watered, will de- 
 stroy them. Or a strong solu- 
 tion of alum water. Or gas 
 
 tar; — or lime from gas-works. — 
 Gas tar painted round a tree an 
 inch or two broad, will prevent 
 ants and other insects from climb- 
 ing trees, and will preserve the 
 fruit. 
 
 APERIENT MIXTURE.— 
 Senna leaves, 2 drachms; infuse 
 
 in a quarter of a pint of boiling wa- 
 ter, for half an hour, and add Ep- 
 som salts, half an ounce ; compound 
 Tincture of Senna, an ounce. 
 Three table-spoonfuls to be taken 
 every three hours. 
 
 APERIENT ELECTUARY.- 
 Senna, one ounce, powdered; flour 
 of sulphur, half an ounce ; ground 
 ginger, two drachms; treacle, or 
 honey, four ounces. Mix well. 
 Dose about the size of a nutmeg 
 morning and night. If not strong 
 enough, add a small quantity of 
 jalap. 
 
 APERIENT FOR CHILD- 
 REN. — Infusion of senna, one 
 ounce ; mint water, half an ounce ; 
 calcined magnesia, one scruple; 
 manna, three drachms; syrup of 
 roses, two drachms ; (a solution of 
 sugar will do). Mix and give in 
 doses of one or two tea-spoonfuls at 
 a time. 
 
 APERIENT, INFANTS’.— 
 Take of rhubarb, five grains; mag- 
 nesia, 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. 
 
 APERIENT MIXTURE, Ab - 
 ernelhy's. — Epsom Salts, half an 
 ounce ; infusion of Senna, six 
 drachms ; tincture of Senna, two 
 drachms ; spearmint water, an 
 ounce; distilled water, two ounces; 
 best manna, two drachms. Mix ; 
 and take three or four table-spoon- 
 fuls every morning, or every other 
 morning. — This is a valuable mix- 
 ture. — A decoction of Peruvian 
 Bark will render it a Tonic Aper- 
 ient. 
 
 APERIENT PILLS.— Com- 
 pound Rhubarb Pill, a scruple; ex- 
 tract of Colocynth, half a drachm ; 
 castile soap, ten grains ; oil of juni- 
 per, three drops. Beat into a 
 mass; make into ordinary sized 
 pills. Take one at bed-time. 
 
APO 
 
 APO 
 
 21 
 
 APERIENT PILLS, to pro- 
 mote Digestion. Aloes, forty 
 
 grains ; extract of gentian, twenty- 
 four grains ; extract of colocynth, 
 one drachm ; oil of aniseed, suffi- 
 cient to make into pills. Take 
 from one to three when necessary. 
 
 APERIENT TONIC MIX- 
 TURE. — Boil two ounces of 
 bruised dandelion roots, and one 
 ounce of powdered liquorice, in 
 one quart of water down to one 
 pint ; then add Epsom Salts, four 
 drachms ; Sulphate of Iron, four 
 grains; Elixir of Vitriol, thirty- 
 five drops. This mixture is aperi- 
 ent, and does not debilitate. 
 
 APERIENT, TONIC.— Take 
 of Epsom salts one ounce, diluted 
 sulphuric acid, one drachm, infu- 
 sion of quassia chips, half an im- 
 perial pint, compound tincture of 
 rhubarb, two drachms. Half a 
 wine-glassful for a dose— to be 
 taken twice a day. 
 
 APOPLEXY. — It is a sudden 
 deprivation of all the senses, and 
 of voluntary motion, generally the 
 effect of compression of the brain ; 
 which, when produced by an effu- 
 sion of blood, or a distension of 
 the internal vessels of the head, 
 from an accumulation of blood, is 
 termed Sanguineous Apoplexy ; 
 and when caused by an effusion of 
 serum, which occurs chiefly in 
 dropsical habits. Serous Apoplexy. 
 
 APOPLEXY, SANGUINE- 
 OU S.- The short necked, the indo- 
 lent, great eaters and great drink- 
 ers, are its victims ! The fit is gen- 
 erally preceded by a sense of weight 
 in the head, and giddiness; fre- 
 quent head-ache ; bleeding at the 
 nose ; redness of the eyes ; imper- 
 fect vision; ringing in the ears; 
 numbness in the extremities ; 
 weakness of the knees ; faltering 
 of the voice ; drowsiness, and dis- 
 turbed sleep. It is brought on by 
 whatever hurries the circulation, 
 
 so as to increase the afflux of blood 
 into the vessels of the head ; such 
 as violent exercises ; passions of the 
 mind ; much straining ; whatever 
 impedes the free return of blood 
 from the head ; as a tight ligature, 
 or handkerchief round the neck; 
 or lying with the head lower than 
 the chest. 
 
 If the fit has lasted long, i. e. 
 two or three days ; if the breath- 
 ing is very laborious and loud ; if 
 the patient is far advanced in life ; 
 it is probable that the disease will 
 prove fatal. A second attack is 
 always of more danger than a first ; 
 and when apoplexy comes upon a 
 patient who has had frequent at- 
 tacks of epilepsy, it very common- 
 ly proves fatal. 
 
 Treatment ; — Remove the cause, 
 that is, pressure upon the brain — 
 apply blisters to the head, and also 
 between the shoulders — and lessen 
 the determination of the blood to 
 the head by increasing the circula- 
 tion in the extremities ; i. e. stim- 
 ulating the feet and hands by 
 Mustard Poultices, and by empty- 
 ing the lower intestines by a clys- 
 ter, made of Epsom salts, castor 
 oil, salt, and aloes. Also give 
 sudorifics, or medicines to promote 
 sweat. If the attack takes place 
 soon after a full meal, an emetic 
 should be given ; Lobelia. See my 
 Herbal under that article; — Rob- 
 inson's Herbal. Keep the body 
 nearly in an erect posture to pro- 
 mote the return of the blood from 
 the head. 
 
 APOPLEXY, SEROUS. — 
 
 ■ Compression of the brain, produc- 
 ! ing apoplexy, is seldom caused by 
 an effusion of the serous part of the 
 blood. When it occurs in a drop- 
 sical person, it may be referred to 
 an effusion of serum, which will re- 
 quire the aforesaid means. Cordials 
 are proper and may be given. It 
 is in consequence of extreme de- 
 
22 
 
 APO 
 
 APP 
 
 bility of the Bystem, and generally 
 terminates in death. Give emetics 
 of Ipecacuanha and tartarized an- 
 timony — blisters to the head — 
 mustard poultices to the legs and 
 feet — —sharp purges — —diffusive 
 stimulants of Ammonia, castor oil, 
 assafoetida, valerian, and electricity 
 passed through the head. 
 
 Prevention of Apoplexy . — Avoid 
 intoxicating drinks, keep the feet 
 dry and warm, take plenty of exer- 
 cise, eat sparingly, sleep with the 
 head higher than the trunk, pre- 
 vent constipation, wash the head 
 and sponge the chest every morn- 
 ing in cold water. 
 
 For the treatment of Apoplexy, 
 the following hints have been 
 collected from the works of the 
 most eminent physicians : — 
 
 Remove all compression from 
 every part of the body. — Immerse 
 the legs in warm water and mus- 
 tard for twenty minutes, applying 
 friction at the same time.— Bathe 
 the whole surface with the diluted 
 tincture of Cayenne. —Avoid bleed- 
 ing.— Put a mustard plaster be- 
 tween the shoulders. If possible, 
 let a brisk purgative be adminis- 
 tered, for evacuation is necessary 
 to unload the bowels and stomach, 
 and therefore the pressure on the 
 brain. — Blood-letting in Apoplexy 
 aggravates the cerebral congestion. 
 —Professor Recamier says, “ I 
 have not the least evidence that 
 blood letting has the smallest power 
 to diminish the violence or dura- 
 tion of an apopletic paroxysm; 
 nay, I have every reason to believe 
 that it so far weakens the powers of 
 reaction as to prove fatal, or greatly 
 to retard the cure/’ — Apply cold 
 water to the head, and not water 
 to the feet, if slight symptoms be- 
 gin to appear. At first do it 
 slightly, and increase the applica- 
 tion gradually. This will force 
 back the blood from the upper to 
 
 the lower extremities through the 
 heart, and remove the disease. — 
 The whole secret of treatment 
 consists in equalizing the circu- 
 lation. 
 
 APOTHECARIES’ WEIGHT. 
 20 Grains (gr.) make 1 Scruple, sc. 
 equal to 20 grains Troy. 
 
 3 Scruples 1 Dram, dr. t 
 
 equal to 60 grains. 
 
 8 Drams 1 Ounce, os 
 
 equal to 480 grains or 24 scruples. 
 
 12 Ounces 1 Pound, lb. t 
 
 equal to 5760 grains, or 288 sc., 
 or 96 drams. 
 
 By this weight medicines are 
 mixed ; but drugs are bought and 
 sold wholesale by avoirdupois. 
 
 Apothecaries’ Measure.— 
 60 Minims make 1 Fluid Dram. efr. 
 
 8 Fluid Drams 1 Ounce os. 
 
 16 Fluid Ounces 1 Pint .••••• ,pt. 
 
 8 Pints 1 Gallon . . . .gal. 
 
 APPLES, tokeep. — Let them be 
 well dried, and pack in a hamper, 
 or box without lid, wrapped in 
 straw, or covered with saw-dust 
 in layers. Keep in a cool place, 
 and not exposed to frost. Apples 
 should always be plucked when 
 the weather is fine; and when 
 packed they should not touch one 
 another. 
 
 The Americans preserve apples 
 and pears by cutting them into 
 eights, without the core, and dry 
 them in a kiln till quite hard; 
 they will keep for two or three 
 years. When used, they steep in 
 not water. 
 
 APPLE, Currant, or Dam- 
 son Dumplings, or Puddings. — 
 Shred very fine about 5 or 6 ounces 
 of suet, and roll it into 8 or 10 
 ounces of flour ; add a little salt, 
 and make into a paste with water. 
 Line a basin with the paste, and 
 cover it with the same ; tie a cloth 
 over it tightly, and boil till the 
 fruit is enough. 
 
 Some add eggs and milk in 
 
APP 
 
 APP 
 
 23 
 
 making the paste, bat the above 
 is more wholesome. A. N. 
 
 APPLE EGG PUDDING.— 
 Beat an egg well ; then add a gill 
 of water or milk, seven or eight 
 table spoonfuls of flour, and half a 
 spoonful of salt; mix well together. 
 Pare and cat into pieces three 
 apples, and stir them into the bat- 
 ter. Boil the whole in a cloth an 
 hour and a quarter, if in a basin, a 
 little longer. Serve with melted 
 butter flavoured with lemon. 
 
 APPLE FOOL. — Stew apples 
 as directed for gooseberries, and 
 then peel and pulp them. Prepare 
 the milk, &c., and mix as before. 
 
 APPLE FRITTERS. — Take 
 one pint of milk, three eggs, salt 
 just to taste, and as much flour as 
 will make a batter. Beat the yolks 
 and whites separately, add the 
 yolks to the milk, stir in the whites 
 with as much flour as will make a 
 batter ; have ready some tender 
 apples, peel them, cut them inslices 
 round the apple ; take the core care- 
 fully out of the centre of each slice, 
 and to every spoonful of batter lay 
 in a slice of apple, which must be 
 cut very thin. Fry them in hot 
 lard to a light brown on both sides. 
 
 APPLE GINGER.— To41b. of 
 apples add 4 lb. of sugar, 1 quart of 
 water, and 2 oz. of the best essence 
 of ginger. First pare the fruit, cut- 
 ting out every particle of core; 
 then shape it so as to resemble the 
 small kind of preserved ginger. 
 Boil the sugar and water together 
 for twenty-five minutes until it is a 
 nice syrup; then put in the ap- 
 ple, but be sure and do not stir it 
 too much. Add the essence of 
 ginger ; if 2 oz. be insufficient, add 
 more. It will take nearly an hour 
 to boil, until it becomes yellow and 
 transparent. There will be some 
 pieces that will not clear; put 
 them by themselves, as they will 
 spoil the appearance of the rest. 
 
 It will require skimming. Amer- 
 ican or Ribstone apples are the 
 best to use. This is an excellent 
 substitute for preserved foreign 
 ginger. 
 
 APPLE JAM. — Fill a wide jar 
 nearly half full of water ; cut the 
 apples, unpeeled, into quarters, take 
 out the core, then fill the jar with 
 the apples ; tie a paper over it, and 
 put it into a slow oven. When 
 quite soft and cool, pulp them 
 through a sieve. To each pound 
 of pulp put three-quarters of a 
 pound of crushed sugar, and boil 
 it gently until it will jelly. Put 
 it into large tart dishes or jars. 
 It will keep for five or more years 
 in a cool, dry place. If for present 
 use, or a month hence, half a pound 
 of sugar is enough. 
 
 APPLE JELLY. — Prepare 
 twenty golden pippins ; boil them 
 in a pint and a half of water from 
 the spring, till quite tender ; then 
 strain the liquor through a colan- 
 der. To every pint put a pound 
 of fine sugar ; add cinnamon, 
 grated orange or lemon ; then boil 
 to a jelly. 
 
 Another. — Prepare apples as 
 before, by boiling and straining; 
 have ready half an ounce of isin- 
 glass boiled in half a pint of water 
 to a jelly ; put this to the apple- 
 water and apple, as strained 
 through a coarse sieve ; add sugar, 
 a little lemon-juice and peel ; boil 
 all together and put into a dish. 
 Take out the peel. 
 
 APPLE MARMALADE. 
 
 Scald apples till they will pulp from 
 the core; then take an equal weight 
 of sugar in large lumps, just dip 
 them in water, and boil it till it 
 can be well skimmed, and is a thick 
 syrup, put to it the pulp, and sim- 
 mer it on a quick fire a quarter of 
 an hour. Grate a little lemon-peel 
 before boiled, but if too much it 
 will be bitter. Ru. 
 
24 
 
 APP 
 
 APP 
 
 APPLE PIE,— Pare and core 
 the fruit, having wiped the outside, 
 which with the cores boil in a little 
 water till it tastes well ; strain and 
 put a little 6Ugar, a bit of bruised 
 cinnamon, simmer again, in the 
 mean time place the apples in a 
 dish, a paste being put round the 
 edge; when one layer is in sprinkle 
 half the sugar, shred lemon peel, 
 squeeze some lemon juice in, or a 
 glass of cider if the apples have lost 
 their flavour, put in the rest of the 
 apple, sugar, and the liquor that 
 you have boiled, cover with paste. 
 
 APPLE PRESERVE.— Take 
 20 fine apples; peel and core them; 
 grate them into a pulp, and strain 
 through a colander ; allow |lb. of 
 fine sugar to lib. of pulp. Clarify 
 the sugar by adding water, and the 
 beaten white of an egg. Then boil 
 the fruit in the syrup, till suffi- 
 ciently done. Add cinnamon, or 
 ginger, according to taste. A. N. 
 
 APPLE PXJFFS. — Pare the 
 fruit, and either stew them in a 
 stone jar on a hot hearth, or bake 
 them. "When cold, mix. the pulp of 
 the apple with sugar and lemon- 
 peel, shred fine, taking as little of 
 the apple-juice as you can. Bake 
 them in thin paste, in a quick oven ; 
 a quarter of an hour will do them, if 
 small. Orange or quince-marma- 
 lade, is a great improvement. Cin- 
 namon pounded, or orange-flour 
 water, in change. Hu. 
 
 APPLE PUDDING, Ameri- 
 can . — Peel and core one dozen and 
 a half of good apples ; cut them j 
 small; put them into a stew-pan 1 
 with a little water, cinnamon, two 
 cloves, and thepeelofalemon; stew 
 over a slow fire, till soft ; sweeten 
 and strain, add the yolks of four 
 eggs and one white, a quarter of a 
 pound of butter, half a nutmeg, the 
 peel of a lemon grated, and thejuice 
 of a lemon : beat well together ; 
 lino the inside of a pie-dish with 
 
 good puff paste ; put in the pud* 
 ding, and bake half an hour. 
 
 APPLE PUDDING, Baked.- 
 Pare and quarter four large apples ; 
 boil them tender with the rind of a 
 lemon, in so little water, that when 
 done, none may remain ; beat them 
 quite fine in a mortar; add the 
 crumb of a small roll, four ounces 
 of butter melted, the yolks of five, 
 and whites of three eggs, juice of 
 half a lemon, and 6ugar to taste ; 
 beat all together, and lay it in a 
 dish with paste to turn out. Hu. 
 
 APPLE PUDDING, Boiled. 
 —Suet, 5 ozs. ; flour, 8 ozs. ; chop 
 the suet very fine, and roll it into 
 the flour. Make it into a light 
 paste with water. Roll out. Pare 
 and core 8 good sized apples ; slice 
 them ; put them on the paste, and 
 scatter npon them \ lb. of sugar ; 
 draw the paste round the apples, 
 and boil two hours, or more, in a 
 well floured cloth. Serve with 
 melted butter sweetened. A. N. 
 
 APPLE PUDDING Swiss.— 
 Butter a deep dish ; put into it a 
 layer of bread crumbs ; then a lay- 
 er of finely chopped suet ; a thick 
 layer of finely chopped apples, and 
 a thick layer of sugar. Repeatfrom 
 the first layer till the dish is full, 
 the last layer to be finger biscuits 
 soaked in milk. Cover it till near- 
 ly enough ; then uncover, till the 
 top is nicely browned. Flavour 
 with cinnamon, nutmeg, &c., as 
 you please. Bake from 30 to 40 
 minutes. A.N. 
 
 APPLE SAUCE, for Goose or 
 Roast Pork. — Pare, core, and slice 
 some apples, and put them in a 
 strong jar, into a pan of water. 
 When sufficiently boiled, bruise 
 to a pulp, adding a little butter, 
 and a little brown sugar. Hu. 
 
 APPLES, Baked. — Put the ap- 
 ples on a baking-dish, with a 
 sprinkle of sugar, and a drop of 
 cider or water, and set them in the 
 
APP 
 
 APP 
 
 25 
 
 oven to bake. Baked apples or 
 pears, with bread, form a cheap and 
 wholesome supper for children. 
 
 APPLE SNOWBALLS. -Swell 
 rice in milk, and strain it off, and 
 having pared and cored apples, put 
 the rice round them, tying each up 
 in a doth. Put a bit of lemon 
 peel, a clove, or cinnamon in each, 
 and boil them well. 
 
 APPLES (Red) in Jelly . — Pare 
 and core some well-shaped apples; 
 pippins, or golden rennets, if you 
 have them, but others will do; 
 throw them into water as you do 
 them; put them in a preserving 
 pan, and with as little water as 
 will only half cover them ; let them 
 coddle, and when the lower side is 
 done, turn them. Observe that 
 they do not lie too close when first 
 put in. Mix some pounded cochi* 
 neal with the water, and boil with 
 the fruit. When sufficiently done, 
 take them out on the dish they are 
 to be served in, the stalk down- 
 wards. Take the water and make 
 a rich jelly of it with loaf-sugar, 
 boiling the thin rind and juice of a 
 lemon. When come to a jelly, let 
 it grow cold, and put it on and 
 among the apples ; cut the peel of 
 the lemon in narrow strips, and 
 put across the eye of the apple. 
 
 APPLE SYRUP. — Take 2 
 pounds of good ripe apples, pare 
 and slice; place in ajar with about 
 half a pint of water, and 1 lb. of 
 sugar. Place the jar in a pan of 
 water and boil two or three hours. 
 When cold flavour with orange 
 flower water, or lemon, cinnamon 
 according to taste. Place in jars or 
 bottles for use. 
 
 APPLE-TREES, New mode of 
 Planting . — A horticulturist in Bo- 
 hemia has a beautiful plantation 
 of the best apple-trees, which have 
 neither sprung from seeds, nor 
 grafting. His plan is to take 
 shoots from the choicest sorts, in- 
 
 sert them in a potato, and plunge 
 both into the ground, having put 
 1 an inch or two of the shoot above 
 the surface. The potato nourishes 
 the shoot, whilst it pushes out 
 roots ; and the shoot gradually 
 springs up, and becomes a beauti- 
 ful tree, bearing the best fruit, 
 without requiring to be grafted. 
 
 APPLE, OR GOOSEBERRY 
 TRIFLE. — Scald such a quantity 
 of either of these fruits, as, when 
 pulped through a sieve, will make 
 a thick layer at the bottom of your 
 dish; if of apples, mix the rind of 
 half a lemon grated fine ; and add 
 to both as much sugar as will be 
 pleasant. 
 
 Mix half a pint of milk, half a pint 
 of cream, and the yolk of one egg ; 
 give it a scald over the fire, and 
 stir it all the time; don’t let it 
 boil ; add a little sugar only, and 
 let it grow cold. Lay it over the 
 apples with a spoon ; and then put 
 on it a whip made the day before, 
 as for other trifle. Ru. 
 
 APPLE WATER.— Cut four 
 large apples in slices, and pour 
 upon them a quart of boiling wa- 
 ter ; let them remain for two or 
 three hours, and then strain and 
 sweeten them according to your 
 palate. Put in lemon juice. Hu. 
 
 APPLE WINE.— Pure cider 
 made from sound, dry apples, as it 
 runs from the press. Put sixty 
 pounds of brown sugar into fifteen 
 gallons of the cider and let it dis- 
 solve, then put the mixture into a 
 clean barrel, and fill the barrel up 
 to within two gallons of being full 
 with clean cider ; put the cask in 
 a cool place, leaving the bung out 
 forty-eight hours, then put in the 
 bung with a small vent, until fer- 
 mentation wholly ceases, and bung 
 up tight, and, in one year, the wine 
 I will be fit for use. This wine re- 
 ! quires no racking ; the longer it 
 stands upon the lees the bettef. 
 
26 
 
 APR 
 
 APR 
 
 # APRICOTS, to preserve. -When 
 ripe, choose the finest apricots ; 
 pare them as thin as possible, and 
 weigh them. Lay them in halves 
 on dishes, with the hollow part 
 upwards. Have ready an equal 
 weight of good loaf sugar finely 
 pounded, and strew it over them ; 
 in the meantime break the stones, 
 and blanch the kernels. When 
 the fruit has laid twelve hours, 
 put it, with the sugar and juice, 
 and also the kernels, into a preser- 
 ving pan. Let it simmer very 
 gently, till clear; then take out 
 the pieces of apricots singly as 
 they become so ; put them into 
 small pots, and pour the syrup and 
 kernels over them. The scum 
 must be taken off as it rises. Cover 
 with brandy-paper. 
 
 APRICOT CAKES.— Scald 1 
 lb. of ripe apricots, peel and take 
 out the stones as soon as you find 
 the skin will come off. Beat them 
 in a mortar to a pulp ; boil \ lb. 
 of refined sugar, with a spoonful 
 of water, and skim it well. Then 
 put in the pulp of the apricots; 
 simmer a quarter of an hour over 
 a slow fire, and stir gently all the 
 time. Pour into shallow flat glasses, 
 turn them out upon glass plates, 
 put them into a stove, and turn 
 once a day till dry. Far. 
 
 APRICOT JAM.— Pare the 
 ripest apricots, and cut them thin. 
 Infuse them in an earthen pan till 
 they are tender and dry. To 1| 
 lb. of apricots, put 1 lb. of refined 
 sugar, and 3 spoonfuls of water. 
 Boil the sugar to a candy height 
 and put it upon the apricots. Stir 
 over a slow fire till they look clear 
 and thick; but they must only 
 simmer, and not boil. Put them 
 into glasses. Far. 
 
 APRICOT JELLY.— Peel and 
 stone 20 fine apricots. Grate them 
 to a pulp, and put them into a pan 
 With a small cupful of water, and 
 
 1 lb. of fine sugar. Add lemon 
 juice, and stir in the white of one 
 egg thoroughly. Boil it till it 
 will jelly when put to cool. 
 
 Apples, grapes, and damsons, 
 may be jellied in the same way, 
 and in summer they make fine 
 effervescing drinks. — The jelly 
 may be boiled down to make ele- 
 gant Fruit Candy. Gu. 
 
 APRICOT PUDDING.-Halve 
 twelve large apricots, give them a 
 scald till they are soft ; meantime 
 pour on the grated crumbs of a 
 penny loaf a pint of boiling cream ; 
 when half cold, add four ounces of 
 sugar, the yolks of four beaten 
 eggs, and a glass of white wine. 
 Pound the apricots in a mortar 
 with some or all of the kernels; 
 i then mix the fruit and other in- 
 gredients together; put a paste 
 round a dish, and bake the pud- 
 ding half an hour. 
 
 APRICOTS, or PEACHES in 
 Brandy. — Wipe, weigh, and pick 
 the fruit, and have ready a quarter 
 of the weight of fine sugar in fine 
 powder. Put the fruit into an ice 
 pot that shuts very close ; throw 
 the sugar over it, and then cover 
 the fruit with brandy. Between 
 tbe top and cover of the pot, put a 
 piece of double cap-paper. Set the 
 pot into a sauce-pan of water till 
 the brandy is as hot as you can 
 possibly bear to put your finger in, 
 but it must not boil. Put the fruit 
 into ajar, and pour the brandy on 
 it- When cold, put a bladder over, 
 and tie it down tight. 
 
 APRICOT MARMALADE.— 
 Apricots that are not fit for pre- 
 serves, or too ripe for keeping, will 
 answer this purpose. Boil them 
 in syrup till they will mash, then 
 beat them in a mortar to a paste. 
 Take half their weight of loaf su- 
 gar, and water enough to it to dis- 
 solve it. Boil and skim it till it 
 is clear, and the syrup thick liko 
 
APR 
 
 ARO 
 
 27 
 
 afine jelly. Put it into sweetmeat 
 glasses, and tie up close. Far. 
 
 APRICOTS, to dry in half . — 
 Pare thin and halve four pounas of 
 apricots, weighing them after ; put 
 them in a dish ; strew among them 
 three pounds of sugar in the finest 
 powder. When it melts, set the 
 fruit over a stove to do very gently ; 
 as each piece becomes tender, take 
 it out, and put it into a china 
 howl. When all are done, and 
 the boiling heat a little abated, 
 our the syrup over them. In a 
 ay or two remove the syrup, 
 leaving only a little in each half. 
 In a day or two turn them daily, 
 till quite dry, in the sun or a warm 
 place. Keep in boxes, with layers 
 of paper. 
 
 APRICOTS, to preserve in Jel- 
 ly . — Pare the fruit very thin, and 
 stone it ; weigh an equal quantity 
 of sugar in fine powder, and strew 
 over it. Next day boil very gently 
 till they are clear, move them in* 
 to a bowl, and pour the liquor 
 over. The following day pour the 
 liquor to a quart of codlin-liquor, 
 made by boiling and straining, and 
 a pound of fine sugar; let it boil 
 quickly till it will jelly; put the 
 fruit into it, and give one boil, skim 
 well, and put into small pots. JRu. 
 
 APRICOTS, to preserve Green. 
 — Lay vine or apricot leaves at the 
 bottom of your pan, then fruit, and 
 so alternately till full, the upper 
 layer being thick with leaves; 
 then fill with spring water, and 
 cover down, that no steam may 
 come out. Set the pan at a dis- 
 tance from the fire, that in four or 
 five hours they may be only soft, 
 but not cracked. Make a thin 
 syrup of some of the water and 
 drain the fruit. When both are 
 cold, put the fruit into the pan and 
 the syrup to it ; put the pan at a 
 proper distance from the fire till 
 the apricots green, but on no ac- 
 
 count boil or crack ; remove them 
 very carefully into a pan with the 
 syrup, for two or three days ; then 
 pour off as much of it as will be 
 necessary, and boil withmore sugar 
 to make a rich syrup, and put a 
 little sliced ginger into it. When 
 cold, and the thin syrup has all 
 been drained from the fruit, pour 
 the thick over it. The former will 
 serve to sweeten pies. Ru. 
 
 APRICOT TART.— Use puff 
 paste, see page 333, and put in 
 Apricot Jam, Jelly, or Marma- 
 lade. Ornament with little bars 
 of paste. A. AT. 
 
 . ARDENT SPIRITS.— Water 
 is the natural beverage of man. 
 Strong alcoholic liquors were for- 
 merly kept and sold in Apothe- 
 caries’ shops, and were by phy- 
 sicians prescribed as medicines 
 merely. Spirituous liquors and 
 wines, more or less, inflame the 
 blood, and induce gout, stone, 
 rheumatism, fevers, pleurisies, &c. 
 They scorch and shrivel the solids, 
 destroy digestion, dry up the jui- 
 ces, and bring on rapidly prema- 
 ture old age, gray hairs, &c. 
 Nothing has a greater tendency to 
 destroy the coats of the stomach, 
 to impair the digestion, destroy the 
 appetite, and produoe diseases, as 
 inflammation of the liver, dropsy, 
 jaundice, apoplexy, palsy, and mad- 
 ness. Ardent spirits, &c. produce 
 imbecility and often insanity. 
 
 AROMATIC TINCTURE— 
 Infuse two ounces of Jamaica pep- 
 per in two pints of brandy, with- 
 out heat, for a few days; then 
 strain off the tincture. 
 
 This simple tincture will suffi- 
 ciently answer all the intentions 
 of the more costly preparations of 
 this kind. It is father too hot to 
 be taken by itself; but is very 
 proper for mixing with such medi- 
 cines as might otherwise prove too 
 cold for the stomach. 
 
28 
 
 ARR 
 
 ART 
 
 ARROW-ROOT BLANC- 
 MANGE. — Put two tablespoon- 
 fuls of arrow-root to a quart of 
 milk, and a pincli of salt. Scald 
 the milk, sweeten it, and stir in 
 the arrow-root, which must first 
 be wet up with some of the milk. 
 Boil up once. Orange-water, rose- 
 water, or lemon-peel may be used 
 to flavour it. Pour into moulds to 
 cool. A. N. 
 
 ARROW-ROOT CUSTARD. 
 — Arrow-root, one tablespoonful ; 
 milk, 1 pint ; sugar, 1 tablespoon- 
 ful, and one egg. Mix the arrow- 
 root with a little of the milk< cold ; 
 when the milk boils, stir in the 
 arrow-root, egg, and sugar, pre- 
 viously well beaten together. Let 
 it scald, and pour into cups to 
 cool. To flavour it, boil a little 
 ground cinnamon in the milk. 
 
 A. N. 
 
 ARROW-ROOT JELLY. — 
 To a dessert-spoonful of the pow- 
 der, add as much cold water as will 
 make it into a paste, then pour on 
 half a pint of boiling water, stir it 
 briskly and boil it a few minutes, 
 when it will become a clear smooth 
 jelly; a little sugar and sherry 
 wine may be added for debilitated 
 adults ; but for infants, a drop or 
 two of essence of carraway seeds 
 or cinnamon is preferable, wine 
 being very liable to become acid 
 in the stomachs of infants, and to 
 disorder the bowels. Fresh milk, 
 either alone or diluted with water, 
 may be substituted for the water. 
 
 T)V 
 
 ARROW-ROOT and TAPI- 
 OCA GRUELS.— Make a thin 
 paste as before, and put into boil- 
 ing water, adding sugar, salt, nut- 
 meg, and a little lemon-juice. 
 
 Tapioca may be soaked 10 hours 
 in twice the quantity of water; 
 then add milk and water. Boil 
 till it is soft. Flavour the same as 
 Arrow-root* A. iV. 
 
 ARROW-ROOT PUDDING. 
 — 1 Take2 tea-cupfuls of arrow-root, 
 and mix it with half a pint of 
 cold milk. Boil another half pint 
 of milk, flavouring it with cinna- 
 mon, nutmeg, or lemon-peel. Stir 
 the arrow-root and milk into the 
 boiling milk. When cold, add the 
 yolks of 3 eggs beaten into 3 ozs. 
 of sugar. Then add the whites 
 beat to a stiff froth, and bake in a 
 buttered dish an hour. Ornament 
 the tops with sweetmeats, or citron 
 sliced. A. AT. 
 
 ARROW-ROOT PUDDING, 
 as used in a West Indian family.- 
 Two table-spoonfuls of arrow-root, 
 one egg beaten, yolk and white to- 
 gether ; sweeten to taste, add any 
 seasoning agreeable ; a pint of milk; 
 mix well together, boil, put in a 
 shape, when cold and stiff, turn out. 
 Sauce, melted butter, and wine, 
 cold. This preparation is very 
 suitable for invalids, who often take 
 a dislike to it, prepared in the or- 
 dinary way, if medicinally ordered. 
 
 ARROW-ROOT, to make for 
 Invalids .- Put into a saucepan half 
 a pint of water, grated nutmeg, 
 and fine sugar, boil up once, then 
 mix into by degrees a dessertspoon- 
 ful of Arrow-root, previously rub- 
 bed smooth, with two spoonfuls of 
 cold water. A glass of sherry, or 
 a table spoonful of brandy, may 
 be added when the patient has no 
 tendency to inflammatory action. 
 
 ARTICHOKES, to dress.— 
 Trim a few of the outside leaves off, 
 and cut the stalk even. If young, 
 half an hour will boil them. They 
 are better for being gathered two 
 or three days first. Serve them 
 with melted butter, in as many 
 small cups as there are artichokes, 
 to help with each. Ru 
 
 ARTICHOKE BOTTOMS.— 
 If dried, they must be soaked, then 
 stewed in weak gravy, and served 
 
 with or without forcemeat in each. 
 
ART 
 
 ART 
 
 29 
 
 Or they may be boiled in milk, and 
 served with cream sauce ; or added 
 to ragouts, French pies, &c. Ru. 
 
 ARTICHOKES, JERUSA- 
 LEM. — They must be taken up 
 the moment they are done, or they 
 will be too soft. They may be 
 boiled plain, or served with white 
 fricassee sauce. 
 
 ARTICLES IN SEASON. 
 
 JANUARY. 
 
 Poultry. — Game: Pheasants, 
 Partridges. Hares. Rabbits. 
 Woodcocks. Snipes. Turkeys. 
 Capons. Pullets. Fowls. Chick- 
 ens. Tame Pigeons. 
 
 Fish. — Carp. Tench. Perch. 
 Lampreys. Eels. Crayfish. Cod. 
 Soles. Flounders. Plaice. Tur- 
 bots. Thomback. Skate. Stur- 
 geon. Smelts. Whitings. Lob- 
 sters. Crabs. Prawns. Oysters. 
 
 Vegetables.— Cabbage. Savoys. 
 Colewort. Sprouts. Brocoli. 
 Leeks. Onions. Beets. Sorrel. 
 Chervil. Endive. Spinach. Cel- 
 ery. Garlic. Scorzonera. Po- 
 tatoes. Parsnips. Turnips. Bro- 
 coli, white and purple. Shalots. 
 Lettuces. Cresses. Mustard. 
 Rape. Salsafy. Herbs, dry, and 
 green. Cucumbers. Asparagus and 
 Mushrooms, though not in season. 
 
 Fruit. — Apples. Pears. Nuts. 
 Walnuts. Medlars. Grapes. 
 
 FEBRUARY AND MARCH. 
 
 Meat, Fowls and Game, as in 
 January, with the addition of 
 Ducklings and Chickens; which 
 last are to be bought in London, 
 most, if not all the year, but very 
 dear. 
 
 Fish.— As the last two months ; 
 except that Cod is not thought so 
 good from February to July, but 
 may be bought. 
 
 Vegetables . — The same as the 
 former months, with the addition 
 of Kidney -beans. 
 
 Fruit — Apples. Pears. Forced 
 Strawberries. 
 
 SECOND QUARTER: APRIL, MAY 
 AND JUNE. 
 
 Meat. — Beef. Mutton. Veal. 
 Lamb, Venison in June. 
 
 Poultry. — Pullets. Fowls. 
 Chickens. Ducklings. Pigeons. 
 Rabbits. Leverets. 
 
 Fish.. — Carp. Tench. Soles. 
 Smelts. Eels. Trout. Turbot. 
 Lobsters. Chub. Salmon. Her- 
 rings. Crayfish. Mackerel. Crabs. 
 Prawns. Shrimps. 
 
 Vegetables . — As before; and in 
 May, early Potatoes. Peas, Rad- 
 ishes. Kidney-beans. Carrots. 
 Turnips. Early Cabbages. Cauli- 
 flowers. Asparagus. Artichokes. 
 All sorts of Salad forced. 
 
 Fruits .— In June; Strawberries. 
 Cherries. Melons. Green Apri- 
 cots. Currants and Gooseberries 
 for Tarts.— In July; Cherries. 
 Strawberries. Pears. Melons. 
 Gooseberries. Currants. Apri- 
 cots. Grapes. Nectarines; and 
 some Peaches. But most of these 
 are forced. 
 
 THIRD QUARTER : JULY, AUGUST, 
 AND SEPTEMBER. 
 
 Meat as before. 
 
 Poultry. -Pullets. Fowls. Chick- 
 ens. Rabbits. Pigeons. Green 
 Geese. Leverets. Turkey. Poults. 
 Two former months, Plovers. 
 Wbeatears. Geese in September. 
 
 Fish. — Cod. Haddock. Floun- 
 ders. Plaice. Skates. Thorn- 
 back. Mullets. Pike. Carp. 
 Eels. Shellfish ; except Oysters. 
 Mackerel the first two mouths of 
 the quarter, but not good in August. 
 
 Partridge-shooting begins on the 
 1st of September ; what is there- 
 fore used before is poached. 
 
 Vegetables .- Of all sorts, Beans, 
 Peas, French Beans, &c., &c. 
 
 Fruit. -In July; Strawberries. 
 Gooseberries. Pine-apples, Plums, 
 various Cherries. Apncots. Rasp- 
 berries. Melons. Currants. Dam- 
 sons. 
 
30 
 
 ART 
 
 ASA 
 
 In August and September ; 
 Peaches. Plums. Figs. Filberts. 
 Mulberries. Cherries. Apples. 
 Pears. Nectarines. Grapes. Lat- 
 ter months ; Pines. Melons. 
 Strawberries. Medlars and Quin- 
 ces in the latter month. Morello 
 Cherries. Damsons. Plums. 
 
 OCTOBER. 
 
 Meat as before, and Doe-venison. 
 
 Poultry and Game . — Domestic 
 Fowls, as in former quarter. 
 Pheasants, from the 1st of Octo- 
 ber. Partridges. Larks. Hares. 
 Dotterels. End of the month; 
 Wild-ducks. Teal. Snipes. Wid- 
 geon. Grouse. 
 
 Fish. — Dories. Smelts. Pike. 
 Peach. Halibuts. Brills. Carps. 
 Salmon-trout. Barbel. Gudgeons. 
 Tench. Shell-fish. 
 
 Vegetables . — As in January; 
 French-beans, last crops of beans. 
 
 Fruit. — Peaches. Pears. Figs. 
 Bullace. Grapes. Apples. Med- 
 lars. Damsons. Filberts. Wal- 
 nuts. Nuts. Quinces. Services. 
 
 NOVEMBER. 
 
 Meat. — Beef. Mutton. Veal. 
 Pork. House-Lamb. Doe-veni- 
 son. Poultry, Game, Fish, as in 
 last month. 
 
 Vegetables. — Carrots. Turnips. 
 Parsnips. Potatoes. Skirrets. 
 Scorzonera. Onions. Leeks. Sha* 
 lots. Cabbage. Savoys. Cole- 
 wort. Spinach. Chard-beets. 
 Cardoons. Cresses. Endive. Cel- 
 ery. Lettuces. Salad. Herbs. 
 Pot-herbs. 
 
 Fruit. — Pears. Apples. Nuts. 
 Walnuts. Bullace. Chestnuts. 
 Medlars. Grapes. 
 
 DECEMBER. 
 
 Meat. — Beef. Mutton. Veal. 
 House-Lamb. Pork and Venison. 
 
 Poultry and Game. — Geese. 
 Turkeys. Pullets. Pigeons. Ca- 
 ons. Fowls. Chickens. Rab- 
 its. Hares. Snipes. Wood- 
 cocks. Larks. Pheasants. Par- 
 
 tridges. Sea-fowls. Guinea-fowls. 
 Wild-ducks. Teal. Widgeon. 
 Dotterels. Dim-birds. Grouse. 
 
 Fisk. — Cod. Turbot. Halibuts. 
 Soles. Gurnets. Sturgeon. Carp. 
 Gudgeons. Codlins. Eels. Do- 
 ries. Shell-fish. 
 
 Vegetables. — As in the last 
 month. Asparagus forced, &c. 
 Fruit as the last. Mu, 
 
 ARSENIC. Remedies for Poi- 
 soning by . — Mustard and water; 
 and other emetics, or milk, lima 
 water, and white of an egg, as much 
 as can be got down. Also Glau- 
 ber’s or Epsom salts; chalk and 
 water, or in linseed tea, if at hand. 
 In case of inflammation, give a 
 clyster of gruel, Epsom salts, and 
 treacle 
 
 ASAFCETIDA, Tincture of— 
 This strong solution of asafoetida 
 gum in proof spirit, in the quan- 
 tity of thirty to fifty drops, in a 
 glass of pennyroyal or peppermint 
 water, is much and successfully 
 employed as a remedy for lowness 
 of spirits, hysteric and fainting 
 fits ; different nervous complaints, 
 spasmodic colic and asthma. The 
 addition of ten drops of sal volatile 
 to each dose will render it more 
 pleasant to the palate, and at the 
 same time coincide with its virtues. 
 
 A mixture of one-third of tinc- 
 ture of asafoetida, and two of par- 
 egoric elixir, taken in the dose of 
 a teaspoonful, has been found par- 
 ticularly serviceable in relieving 
 asthma in languid constitutions, 
 and chronic difficulty of breathing, 
 by expelling air from the stomach 
 promoting expectoration, and al- 
 laying irritation, (see Asthma.) 
 In the hooping-cough, unattended 
 with fever, it will prove equally 
 beneficial, in doses proportioned to 
 the age of the patient, viz. to a 
 child of two years old, six drops, 
 increasing two drops for every 
 year* 
 
ASP 
 
 ASP 
 
 31 
 
 ARTIZAN’S WAGES TABLE. 
 
 
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 8. 
 
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 8. 
 
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 6 
 
 3 
 
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 6 
 
 4 
 
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 6 
 
 6 
 
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 6 
 
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 6 
 
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 7 
 
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 9 
 
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 6 
 
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 6 
 
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 Per Week 
 
 . 12 
 
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 13 
 
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 16 
 
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 18 
 
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 . 19 
 
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 20 
 
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 21 
 
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 22 
 
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 23 
 
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 24 
 
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 25 
 
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 Per Week 
 
 . 26 
 
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 27 
 
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 31 
 
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 32 
 
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 Per Day, 6 to Week ... 
 
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 . 0 
 
 6 
 
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 «i 
 
 ASCARIDES, or Seat-worms, 
 to destroy . — A tea-spoonful of 
 flowers of sulphur, in a wine- 
 glassful of Gin, or Brandy, in a 
 morning fasting. The addition of 
 a small quantity of Aloes will ren- 
 der it more effectual. 
 
 A SPARAGU S, Officinalis. — — 
 Asparagusis one of the most whole- 
 some and nutritious of our culinary 
 vegetables ; it is both a diuretic and 
 a sedative, and is recommended in 
 cases of dropsy, stone, and affec- 
 tions of the chest and lungs. For 
 the latter complaint the following 
 extract will be found serviceable : — 
 Boil the asparagus in water for 
 several hours, then strain, and 
 evaporate the liquor gradually over 
 a very slow fire until it becomes 
 exceedingly thick; then add a 
 wineglassful of brandy to each 
 pint, and put by in bottles. Take 
 a tablespoonful night and morning 
 in warm milk. 
 
 ASPARAGUS, to iotJ.— Scrape 
 
 the asparagus ; tie them in small 
 bunches ; boil them in a large pan 
 of water with salt in it ; before you 
 dish them up toast some slices of 
 bread, and then dip them in the 
 boiling water; lay the asparagus 
 on the toasts ; pour on them rich 
 melted butter, and serve hot. Rf. 
 
 ASPARAGUS, ragout of . — Cut 
 small asparagus like green peas; 
 the best method is to break them 
 off first; then tie them in small 
 bunches to cut, boil them till half 
 done ; then drain them, and finish 
 with butter, a little broth, herbs, 
 two cloves, mid a sprig of savory. 
 When done, take out the cloves, 
 herbs, &c., mix two yolks of eggs, 
 with a little flour, and broth, to 
 garnish a first course dish. But 
 if you intend to serve it in second 
 course mix cream, a little salt, and 
 sugar. Hu. 
 
 ASPARAGUS AMULET. — 
 Beat up six eggs with cream, boil 
 some of the largest and finest 
 
32 
 
 AST 
 
 AST 
 
 asparagus, and •when boiled cut 
 off all the green in small pieces. 
 Mix them with the eggs, and add 
 pepper and salt. Heat a slice of 
 butter, put them in, and serve on 
 buttered toast. Far. 
 
 ASPARAGUS OMELET. — 
 Boil a dozen of the finest asparagus, 
 cut off the green portion, and chop 
 into thin slices ; season with salt 
 and cayenne pepper; (soluble is 
 best) ; beat an egg in cream, and 
 melt four ounces of butter in a 
 frying pan ; pour half the batter 
 into the middle of the pan, when 
 the butter is hot ; then place the 
 asparagus tops upon the eggs, and 
 cover with the rest of the batter. 
 Serve on buttered toast. 
 
 ASTHMA. — This disease is well 
 known. It manifests itself in tem- 
 porary fits of difficult breathing, 
 is accompanied with wheezing, 
 cough, a sense of suffocation, and 
 constriction of the chest. The 
 cause; hereditary predisposition ; 
 cold and moist atmosphere; sudden 
 changes of temperature; intense 
 study: suppression of long accus- 
 tomed evacuations ; certain fevers : 
 irritation of the air cells of the 
 lungs, by aerial acrimony, or other 
 causes ; irritation of the sto- 
 mach, &c. 
 
 "When this disease is attended 
 with expectoration, it is called hu- 
 moural Asthma ; and when there 
 is no discharge, it is named dry 
 Asthma . It is remarkable, that 
 what will excite the disease in one 
 patient, will often prove a means 
 of relieving it in another. This 
 peculiarity is shown in the eight 
 pair of nerves, branches of which 
 go to the lungs and stomach. 
 "When these branches are in a state 
 of morbid excitement, or irritation, 
 the muscles concerned in convey- I 
 ing air from the lungs become I 
 contracted so as to limit the ex- I 
 pansion of the chest, and by re- I 
 
 I tarding the circulation of the blood 
 through the lungs, the blood be- 
 comes surcharged with carbon, 
 causing a dark appearance of the 
 lips, &c. 
 
 Asthma may be distinguished 
 from Pulmonary Consumption, by 
 the former being attended not only 
 with fits of difficult breathing, but 
 with violent fits of suffocation; 
 whereas in consumption the pa- 
 tient has only shortness of breath 
 on motion. Ashma also more 
 generally attacks persons in ad- 
 vanced life. 
 
 If the system is much debilita- 
 ted, so that swelling of the legs, 
 great oppression of breathing, and 
 florid countenance, are predomi- 
 nant symptoms, a more powerful 
 tonic is requisite Tincture of 
 Rhatany, 6 ounces ; Ammonia, 
 2 scruples ; Compound Spirit of 
 Juniper, 2 ounces ; Tincture of 
 Squills, half an ounce. Mix. 
 Three table-spoonfuls to be taken 
 every four hours, with the follow- 
 ing Pills: — 
 
 Precipitated Iron, 2 grains ; 
 Extract of Hemlock, 3 grains ; 
 Gum Ammoniac, 4 grains ; Oil of 
 Aniseed, two drops. Mix, and di- 
 vide into two or three Pills. 
 
 Keep the bowels open by any of 
 the aforementioned Aperients. But 
 if the patient is affected with Di- 
 arrhoea, a frequent attendant on 
 the last stage of this malady, the 
 following may be substituted for 
 the preceding tonic mixture: — 
 Compound Tincture of Rhatany, 
 1 ounce; Lime water, 6 ounces; 
 Laudanum, 30 drops. Mix. Three 
 table-spoonfuls to be taken every 
 three hours ; if it does not restrain 
 diarrhoea, add to the above 1 or 2 
 ounces of Decoction of Logwood. 
 
 Should a distressing pain affect 
 the integuments of the head, or the 
 back of the head, a small blister 
 will give relief. Or, take Ammo- 
 
AST 
 
 AST 
 
 33 
 
 niated Tincture of Valerian, two 
 drachms ; Tincture of Castor, a 
 drachm ; Laudanum, thirty drops ; 
 Camphor Mixture, one ounce ; 
 Syrup of Tolu, one drachm. Mix. 
 This is most valuable for spas- 
 modic affections. 
 
 ASTHMA, Treatment of . — For 
 its cure or relief, see my Serial , 
 under the following articles ; they 
 are first-rate remedies for this 
 disease ; — Assafoetida, Black By- 
 rony, Butter -Bur, Chervil, Coffee, 
 Colt’s foot, Foxglove, Garlic, 
 Horse-radish, Lobelia in two pla- 
 ces, Meadow Saffron, Hedge Mus- 
 tard, Myrrh, Thom Apple, Thyme, 
 and Skunk Cabbage. 
 
 The smoking of Stramonium , 
 known as Thorn Apple^ is particu- 
 larly recommended, the vapour, 
 if possible should be inhaled. It 
 wonderfully allays morbid irrita- 
 bility, and the caloric which is 
 taken with it, during the operation 
 of smoking, powerfully promotes 
 the secretion of mucus, and thus 
 often speedily terminates the fit. 
 If the patient is unable to smoke 
 it, the vapours of a strong decoc- 
 tion of it may be inhaled, by 
 breathing over it as soon as it is 
 taken off the fire. Boil an ounce 
 in a pint of water ; as soon as it 
 boils, take it off the fire ; it should 
 be made in a close vessel. 
 
 Sedge Syssop is an excellent 
 remedy. It powerfully allays the 
 morbid irritation of the lungs, pro- 
 motes expectoration, obviates cos- 
 tiveness, strengthens the stomach, 
 and increases the secretion of urine, 
 and perspiration of the skin. A 
 strong decoction of it, combined 
 with Carraway, or Aniseed, is the 
 best form of administration. 
 
 Before and during the fit the 
 patient should immerse his feet 
 in warm water, and drink warm 
 simple beverages, as _ balm tea, 
 barley water, &c., with two or 
 
 three tea-spoonfuls of iEther, or of 
 aromatic spirit of Ammonia. 
 Whatever tends to quiet the ner- 
 vous system, is of the greatest 
 service ; though active remedies 
 should be applied with the great- 
 est caution. Washing the head 
 with warm water has been of very 
 great service ; and sometimes 
 sneezing, produced by snuff, made 
 of Asarabacca, has suddenly ter- 
 minated the paroxysm. If the 
 chest be much pained, forment 
 with hot flannels, or apply a bran 
 or oatmeal poultice. Very strong 
 Coffee is much recommended if the 
 attack is violent ; combine with it 
 10 or 15 drops of laudanum, half a 
 drachm of iEther, and two drops 
 of oil of mint. This mixture may 
 be taken several times during the 
 day. The following pills are valu- 
 able in Asthma : — Ipecacuanha 
 powder, 6 grains; James’s Powder ; 
 12 grains; Camphor, 15 grains; 
 Extract ot Henbane, or Syrup, to 
 form into 10 or 12 Pills. One or 
 two may be taken every hour, or 
 less frequently. 
 
 Asthmatics are very subject to 
 an accumulation of inflammable 
 air in the intestines which renders 
 an aperient necessary. Distension 
 of the stomach or intestines from 
 any cause is a source of great dis- 
 tress to the patient, by mechani- 
 cally preventing the motion of the 
 diaphragm. Therefore, take of 
 Compound Colocynth Pill, 1 
 drachm ; prepared Calomel, 8 
 grains ; Assafoetida half a drachm, 
 or more. Divide into 15 or 20 
 Pills ; take two or three occasion- 
 ally. But probably the best Aper- 
 ient is Castor Oil given in Pepper- 
 mint, or weak Brandy and Wa- 
 
 t6 To hasten the termination of the 
 Paroxysm, rubbing the scalp with 
 Camphorated Sal Volatile, and 
 immersing the feet in warm water 
 o 
 
AST 
 
 AST 
 
 84 
 
 are often useful. Vomiting ex- 
 cited in tlie evening will some- 
 times, by unloading the stomach, 
 promoting expectoration, and in- 
 creasing perspiration, prevent the 
 accession of a paroxysm. For this 
 purpose, take 20 grains of Ipecac- 
 uanha powder Or, Ipecacuanha 
 powder, 15 grains ; sulphate of 
 zinc, 4 grains ; oxymel of squill, 
 2 drachms ; peppermint water, 1 
 ounce. Mix:— Or, Tincture of 
 Lobelia is good in obstinate cases; 
 dose 1 drachm. Lobelia is now 
 declared by the most eminent phy- 
 sicians to be the king of all reme- 
 dies for Asthma. See my Herbal 
 on Lobelia. I shall now subjoin a 
 few other remedies, and some ad- 
 vice, the value of which has been 
 confirmed by my medical experi- 
 ence, and that of others. 
 
 either is a good remedy during 
 the fit. Dr. Graham directs its 
 use thus ; “ Heat a common tea- 
 pot with boiling water— let it stand 
 three or four minutes ; pour the 
 water entirely out, and then put 
 one or two tea-spoonfuls of Ether 
 into the pot, close the lid, and in- 
 hale the fumes through the spout 
 in the mouth, breathing in that 
 way for several minutes.— Strong 
 Brandy and Water, and Gin and 
 Water, have been found very ser- 
 viceable during the fit y especially 
 the latter, with two or three drops 
 of the Oil of Juniper added. 
 
 The followingreceiptsforasthma 
 have been found very useful: — 
 
 Take of the Milk of Gum Am . 
 monia, six ounces; syrup of squills, 
 four ounces and a half ; mix. A 
 spoonful to be taken when relief 
 is required. It promotes copious 
 expectoration. 
 
 Or, Gum Ammoniac, one 
 drachm; gum Assafoetida, squill 
 pill, of each half a drachm ; oil of 
 Cinnamon, six drops; form into 
 
 24 pills, with common syrup. 
 Take twice a day. 
 
 Or, Powdered Senna, 1 ounce ; 
 flour of Sulphur, \ ounce : pow- 
 dered ginger, 2 drachms ; powdered 
 saffron, £ drachm. Size of a nut- 
 meg to be taken night and morn- 
 ing, in treacle or honey. Or two 
 ounces of best honey, and one 
 ounce of castor oil mixed. A tea- 
 spoonful or two to be taken night 
 and morning. 
 
 Carraway and Sweet Fennel 
 seeds of each half an ounce ; boil 
 in a pint of vinegar about twenty 
 minutes; take it off the fire, ana 
 add three ounces of sliced Garlic. 
 Cover up, and when cold, squeeze 
 and strain, and by gentle heat, 
 mix with it a pound and a quarter 
 of good honey. A tea-spoonful or 
 two to be taken night and morn- 
 ing 
 
 To relieve the breathing , steep 
 some blotting paper in a strong 
 solution of saltpetre ; dry it, ana 
 light a portion when going to bed, 
 lay it on a plate. Many have ex- 
 perienced much relief from this. 
 
 ASTHMA.- — The Rev. John 
 Wesleyrecommends the following: 
 “A pint of cold water every morn- 
 ing, and wash the head in cold 
 water, and using the cold bath 
 once in two weeks.- Or a decoc- 
 
 tion of liquorice often gives relief. 
 
 . —Or half a pint of tar water 
 twice a day. Or live a fortnight 
 chiefly on boiled carrots. It sel- 
 dom fails. Many have been 
 cured by this diet.— Or take from 
 ten to sixty drops of Elixir of 
 Vitriol in a glass of spring water 
 
 three or four times a day. Or 
 
 into a quart of boiling water put a 
 tea-spoonful of Balsamic JEther ; 
 receive the steam into the lungs, 
 through a fumigator, twice a day. 
 
 tgr Balsamic Mther is made 
 thus;— Put 4 ozs. of Spirits of 
 Wme, and one ounce of Balsam of 
 
AST 
 
 AST 
 
 35 
 
 Tolu, into a phial, ■with one ounce 
 of -Either. Keep it well corked. 
 It will not Keep above a week or 
 two. — Or, vomit with warm wa- 
 ter, and always keep the body 
 open. — Wesley, 
 
 To prevent a return of a Jit of 
 Asthma , or to relieve Asthma . — 
 Keep the bowels gently open with 
 Rhubarb, or some other mild aperi- 
 ent, and strengthen the tone of the 
 stomach by bitter infusions, as 
 Camomile, Gentian, and Quinine. 
 When the chest is constricted, ap- 
 ply mustard, or blistering plasters, 
 and take an emetic occasionally to 
 clear out the phlegm from the 
 bronchial passages — avoid every- 
 thing difficult of digestion — wear 
 flannel next the skin — avoid a 
 bleak damp air, easterly winds, 
 and take constant exercise. An 
 animal diet, rather light, is prefer- 
 able to a vegetable diet. 
 
 ASTHMATIC COUGH. 
 
 Take Spanish liquorice, two oun- 
 ces, salt of tartar, half an ounce ; 
 boil the liquor in three pints of 
 water to a quart : add the salt to 
 it when it is blood warm. Drink 
 two spoonfuls of this every two 
 hours. It seldom fails. I have 
 known this cure an inveterate 
 moist asthma. Wesley, 
 
 ASSAFCETIDA. Sold by 
 
 Druggists. It is stimulant, anti- 
 spasmodic, expectorant, and laxa- 
 tive. Its action is quick, giving 
 relief in spasmodic, flatulent, and 
 nervous affections, especially when 
 they arise from costiveness. It 
 is useful in cough, hooping cough, 
 and difficult breathing, and senile 
 constipation. Dose, from 10 grains 
 in powder; Tincture from half 
 drachm to two drachms. 
 
 For Pills, it may be combined 
 with aloes, and a little ginger. 
 
 ASTRINGENTS. — - Medicines which contract the living fibre. 
 Their more immediate effect is to diminish excretion and secretion, 
 acting subsequently as a tonic; they are remedies for debility, inward 
 or external haemorrhage, injurious secretions from the glands, fluxes, 
 &c. The following is a List of Astringents : — 
 
 ALUM, powdered dose 8 grains to 1 scruple. 
 
 AROMATIC CONFECTION. . „ 12 to 30 grains. 
 
 BISTORT, root OF „ 11 grains to 2 scruples. 
 
 CATECHU, tincture OF. . . . „ 1 to 2 teaspoonfuls. 
 
 CHALK, prepared ,, 8 to 16 grains. 
 
 CINNAMON, tincture of . • „ 2 to 5 drachms. 
 
 ELIXIR of VITRIOL .. .. „ from 6 drops in water. 
 
 GALLS „ 1 to 12 grains. 
 
 GALLS, TINCTURE of „ 20 grains to \\ drachm. 
 
 IRON, SULPHATE of „ £ grain to 4 grains. 
 
 IRON, filings OF >, 3 grams to 2 drachms. 
 
 IRON, » 10 grains to § drachm. 
 
 IRON, subcarbonate OF. . «• » 1 to 12 grains. 
 
 KINO, powder of tt 3 grains to ^ drachm. 
 
 KINO GUM, TINCTURE OF .. „ 1 to 2 drachms. 
 
 LOGWOOD, decoction of .. „ from £ to 1 wineglassful. 
 
 LOGWOOD, EXTRACT op. . .. ,, 10 grains to 1^ scruple. 
 
 OAK, powdered bark of • • » z drachm to 1 drachm. 
 
 PERUVIAN BARK ,10 ‘to i oz. 
 
 ROSE WILLOW, decoction of „ Acupiul three times a-day. 
 RASPBERRY LEAVES, infusion of.. A cupful, 
 
36 
 
 ATR 
 
 ATR 
 
 ROSES, RED, THE PETALS OF .. 
 
 ROSES, DAMASK 
 
 QUICKSILVER, NITRATE of 
 
 SAGE, LEAVES OF 
 
 SIMAROBAR, bark of ... 
 SAUNDERS, RED, THE WOOD 
 
 TANIN 
 
 TORMENTIL, the root . . . 
 
 WORTLEBERRY; use the 
 
 LEAVES 
 
 dose 1 scr. to 1 drachm. 
 >< 1 „ to 1 „ 
 
 „ 1-8 grain to 2 grains. 
 
 „ 10 grs. to 1 drachm. 
 
 » 1 i> to i „ 
 
 >> J If to * » , 
 
 „ 6 „ to 10 grains. 
 
 „ 10 ,, to 1 drachm. 
 
 „ 10 „ to 1 drachm. 
 
 ATROPHY.— The word is de- 
 rived from the Greek a , not, and 
 trophe , nourishment; not nourish- 
 ment, and the want of that nourish- 
 ment induces emaciation, and loss 
 of strength. The symptoms are a 
 gradual consuming or wasting 
 away, impaired digestion, loss of 
 appetite, depression of spirits, and 
 general languor ; in the later sta- 
 ges hectic fever, cough, and diffi- 
 cult breathing. In young persons 
 of scrofulous habit, there is enlarge- 
 ment of the mesentreic glands, 
 indigestion, costiveness or diar- 
 rhoea, uncertain appetite, flushed 
 or pallid cheeks, remittent fever, 
 swelling of the abdomen, emacia- 
 ted limbs, and eruptions of the 
 skin on the shoulders, arms, thighs, 
 &c. I have seen the vessels so 
 attenuated as to be scarcely able to 
 contain the blood, and, in some 
 cases, the smaller ones congested. 
 
 The came may be hereditary, 
 damp houses, rooms, and beds, 
 unwholesome foul air, close and 
 bad ventilated sleeping rooms, ex- 
 cessive evacuations, worms, mental 
 anxiety, excessive indulgence in 
 venery, or spirituous liquors. It is 
 induced in females by giving suck 
 too long. 
 
 Treatment. Many diseases 
 
 are accompanied by Atrophy 
 to a greater or less extent. In 
 those cases, therefore, it is but an 
 effect of a disease, and that disease 
 must be prescribed for. There are 
 cases, however, in which the most 
 
 careful and repeated scrutiny fails 
 to detect any serious disease of the 
 vital organs, though some impor- 
 tant viscus may be affected. If 
 the glands are affected, apply the 
 Tincture of Iodine by means of a 
 Camel Hair brush, or the Oint- 
 ment of the same. The following 
 formula has been recommended:— 
 
 Iodine of Potassium, 1 drachm ; 
 Compound Infusion of Gentian, 6 
 ounces ; Aromatic Spirit of Am- 
 monia, 2 drachms ; mix, and take 
 a table -spoonful three times a day; 
 with the following Aperient at 
 bed-time ; — Compound Rhubarb 
 Pill, 4 grains; Sulphate of Qui- 
 nine, 4 grains ; Cayenne Pepper, 2 
 grains ; make into 3 or 4 pills. 
 
 In this disease, fresh air should 
 be obtained, and abundant exercise 
 in the open air. Keep the bowels 
 regular, and always combine a tonic 
 with a purgative. The diet must 
 be light and nutritious. If the 
 disease arises from a venereal taint, 
 (alas ! how many monstrous pa- 
 rents thus infect their children!) 
 then Sarsaparilla will be useful. 
 See article Venereal , in Robinson’s 
 Herbal ; the same course will, in 
 a great measure, be applicable to 
 Atrophy. If the disease proceeds 
 from worms, then Anthelmintics 
 must be administered. 
 
 Sometimes Atrophy is produced 
 by suckling too long, which must 
 be abondoned, or it will cause 
 wasting, and ultimately consump- 
 tion. The child should be weaned 
 
BAC 
 
 BAC 
 
 37 
 
 immediately, and out-door exercise 
 in a pure atmosphere, and a course 
 of tonics should be taken imme- 
 diately. 
 
 AUNT NELLY’S PUD- 
 DING. — Half a pound of flour, 
 half pound of treacle, six ounces 
 of chopped suet, the juice and peel 
 of one lemon, 4 table-spoonfuls of 
 cream, two or three eggs. Mix 
 and beat all together. Boil in a 
 basin, (previously well buttered) 
 four hours. — For sauce, melted 
 butter, a wine-glassful of Sherry, 
 and two or three table-spoonfuls 
 of apricot jam. 
 
 AYENS.— This plant is astrin- 
 gent, styptic, tonic, febrifuge, 
 stomachic, and it is very applica- 
 ble to all fevers, and promotes di- 
 gestion. This plant is useful in dy- 
 sentery, a lax state of the bowels, 
 asthma, colics, debility, sore throat, j 
 &c., &c. It is the opinion of an 
 eminent physician, that its contin- 
 ued use restores strength to the most 
 shattered and enfeebled constitu- 
 tions. Decoction, sweetened with 
 sugar and milk, makes a very 
 pleasant beverage, having much 
 of the taste of coffee or chocolate. 
 Take half a pint of the decoction 
 at a time ; and about forty or 
 fifty grains of the powder daily. — 
 See Robinson's Herbal. 
 
 AVOIRDUPOIS WEIGHT. 
 
 16 Drams .. .. 1 Ounce. 
 
 16 Ounces .. 1 Pound. 
 
 14 Pounds . . . . 1 Stone. 
 
 28 Pounds, or 2 stones 1 Quarter. 
 
 4 Quarters or 8 stone 
 
 or 112 pounds 1 Hundred 
 
 20 Hundreds . . I Ton. 
 
 By this weight nearly all the 
 necessaries of life are weighed ; 
 bread, cheese, butter, meat, gro- 
 ceries, coal, &c. 
 
 BACHELOR’S CAKE.— One 
 pound of flour, half a pound of 
 sugar, quarter of a pound of butter 
 
 or lard, four wine-glassfuls of milk, 
 half a pound of Sultana raisins, 
 quarter of a pound of currants, the 
 same of candied peel, a quarter of a 
 nutmeg, two teaspoonfuls of ground 
 ginger, one of cinnamon, and one 
 of carbonate of soda. These in- 
 gredients being well mixed, and 
 slowly baked for an hour and a 
 half, will form a very nice cake. 
 
 BACK, Strain in the. — The 
 first thing is rest ; take night and 
 morning 15 or 20 drops of the 
 balsam of capiva. If the part is 
 inflamed, apply cold water cloths. 
 Let the bowels be kept gently open 
 by aperients. When the inflam- 
 mation is gone, rub the part with 
 the Stimulating Liniment, page 
 
 405. The application of the 
 
 Plaster for the Stomach, or the 
 Warm Plaster, page 317, will be 
 found useful. Gu. 
 
 BACKGAMMON. — This game 
 is played by two persons, with a 
 box and dice upon a table divided 
 into two parts, upon which there 
 are twelve black and twelve white 
 points. Each player has fifteen 
 men, black and white, to distin- 
 guish them, which are thus placed : 
 — If you play into the right-hand 
 table, two upon the ace point in 
 your adversary’s table ; five upon 
 the six-point in the opposite ta- 
 ble ; three upon the cinque point 
 of the nearest table ; ana five on 
 the six point in your own table. 
 
 The grand point is to bring the 
 men round into your own table ; 
 all throws that contribute towards 
 it, and prevent your opponent 
 doing the like, are advantageous 
 to you, and vice-versa. The best 
 throw upon the dice is the aces, as 
 it stops the six point in the outer 
 table, and secures the cinque in 
 your own ; whereby the adver- 
 sary’s two men upon your ace 
 point cannot get out with either 
 four, five, or sis. 
 
38 
 
 BAC 
 
 BAC 
 
 When you carry your men 
 home, in order to lose no points, 
 carry the most distant men to your 
 opponent’s bar-point, as the first 
 stage you are to place it on ; the 
 next stage is six points further, 
 namely, in the place where your 
 opponent’s five men are first placed 
 out of his tables ; the next stage 
 is upon the sixth point in your ta- 
 bles. Pursue this method till 
 your men are brought home, ex- 
 cept two, when by losing a point, 
 you may often save your gam- 
 mon, by putting it in the power 
 of two fives or two fours to save 
 it. 
 
 If you play to win a hit only, 
 try to gain either your own or your 
 adversary’s cinque point ; if that 
 fails by your being hit, then you 
 must throw more men into his ta- 
 bles, thus : put a man upon your 
 cinque or bar point, and if he hit 
 it, you may then gain a forward 
 instead of a back game, but if he 
 hits you, play for a back game ; 
 and the greater number of men 
 which are taken up makes your 
 game the better, because by that 
 you preserve your game at home ; 
 and must then always endeavour 
 to gain both your adversary’s ace 
 and trois points, or his ace and 
 deuce points. At the beginning 
 of a set, do not play for a back 
 game ; that is, running the risk of 
 a gammon to win a single hit. 
 
 ^ If you play three up, your prin- 
 cipal object is, either to secure your 
 own or your opponent’s cinque 
 point ; when that is effected, you 
 may play a pushing game, and en- 
 deavour to gammon him by so 
 doing. The next best point, after 
 having gained your cinque point, 
 is to make your bar point ; there- 
 by preventing him running with 
 two sixes. Then prefer making 
 the quatre point in your own ta- 
 bles, rather than the quatre point 
 
 out of them. Then you have a 
 chance to gammon the adversary 
 if he is very forward ; for if his 
 tables are broke at home, it will be 
 your interest to open your bar 
 point, to oblige him to come out 
 of your tables with a six, and hav- 
 ing your men spread, you not only 
 catch that man your opponent 
 brings out of your tables, but may 
 also take up the man left in your 
 table, (supposing that he had two 
 men there.) And if he should 
 have a blot at home, it will then be 
 your interest not to make up your 
 table, because if he enter upon a 
 blot, which you are to make pur- 
 posely, you may get a third man ; 
 which, if accomplished, will give 
 you four to one of the gammon. 
 If you play for a hit only, one or 
 two of your opponent’s men taken 
 up, makes it surer than a greater 
 number, providing your tables are 
 made up. 
 
 To play for a gammon you are 
 to make blots purposely, the odds 
 being that they are not hit ; but 
 should it happen, in such cases 
 you will have three men in your 
 adversary’s tables ; you must then 
 try to secure your adversary’s 
 cinque, quatre, or trois point, to 
 prevent a gammon; and do not 
 suffer him to take up a fourth man. 
 
 If your opponent is greatly be- 
 fore you, never play a man from 
 your quatre, trois, or deuce points, 
 in order to bear that man from the 
 point where you put it, because 
 nothing but high doublets can 
 give you any chance for the hit ; 
 therefore, instead of playing an 
 ace or a deuce from any of the 
 aforesaid points, always play them 
 from your highest point ; by 
 which means throwing two fives 
 or two fours, will, upon having 
 eased your six and cinque point, 
 be of great advantage. But, had 
 your six point remained loaded 
 
BAG 
 
 BAG 
 
 39 
 
 you might be obliged to play 
 at length those fives and fours. 
 
 As soon as he enters one, com- 
 pare his game with yours ; and if 
 you find your game equal, or bet- 
 ter, take the man if you can, be- 
 cause it is twenty-five to eleven 
 against his hitting you; which, 
 being so much in your favour, you 
 ought always to win that risk when 
 you have already two of his men 
 up ; except you play for a single 
 hit only. 
 
 Never be deterred from taking 
 any one man of your adversary’s, 
 by the apprehension of being hit 
 by double dice ; it is five to one 
 against it. If you should happen 
 to have five points in your tables, 
 and to have taken up one of your 
 adversary’s men, and are obliged 
 to have a blot out of your tables, 
 rather leave it upon the doublets 
 than any other, because doublets 
 are thirty-five to one against his 1 
 hitting you ; any other chance is 
 seventeen to one against his doing 
 so. 
 
 Two of your adversary’s men 
 upon your tables are better for a 
 hit than any greater number, pro- 
 viding your game is the most for- 
 ward ; because having three or 
 more men on your tables, gives 
 him more chances to hit you than 
 if he had only two men. 
 
 If you have a blot upon entering 
 a man upon your adversary’s ta- 
 bles, and have your choice where, 
 always chose that point which is 
 most disadvantageous to him . 
 
 CRITICAL CASES FOR A BACK 
 GAME. 
 
 Question . — Suppose A plays the 
 fore game and that all his men are 
 placed in the usual manner ; for 
 B’s game suppose that fourteen of 
 his men are placed upon his adver- 
 sary’ s ace point, and one on his 
 deuce point, and that B is to throw, 
 
 which game is the likeliest to win 
 the hit ? 
 
 Answer. — A*s is the best bjy 
 twenty-one to twenty, because if 
 B misses an ace to take his oppo- 
 nent’s deuce point, which is twen- 
 ty-five to eleven against him, A 
 is in that case to take up B’s men 
 in his tables, either singly or to 
 make points; and if B secures 
 either A’s deuce or trois points, 
 then A is to lay as many men down 
 as possible, .in order to be hit, and 
 so get a back game. 
 
 DIRECTIONS FOR PLAYING AT SET- 
 TING OUT THE 36 CHANCES 
 OF THE DICE. 
 
 1. Two aces to be played upon 
 your cinque point and. bar point, 
 for gammon or hit. 
 
 2. Two sixes to be played on 
 your adversary’s bar point, and 
 on your own, for a gammon or 
 hit. 
 
 3. Two trois to be played on 
 your cinque point and the other 
 two in your trois point, in your 
 own tables, for a gammon only. 
 
 4. Two deuces to be played on 
 your quatre point in your own ta- 
 bles, and two to be brought over 
 from the five men placed in your 
 adversary’s tables ; this also for a 
 gammon only. 
 
 5. Two fours to be brought 
 over from the five men placed in 
 your adversary’s table, and to be 
 put upon the cinque point in your 
 own tables, for a gammon only. 
 
 6. Two fives, to be brought 
 over from the five men placed in 
 your adversary’s tables, and put 
 on the trois point in your own, for 
 a gammon or hit. 
 
 7. Six ace, now take your bar 
 point for a gammon or hit. 
 
 8. Six deuce, a man to be 
 brought from the five, in your ad- 
 versary’ s tables, and placed on the 
 cinque point in your own, for a 
 gammon or hit . 
 
40 
 
 BAC 
 
 BAC 
 
 9. Six and three, bring a man 
 from your opponent’s ace point as 
 far as he ■will go, for a gammon or 
 hit. 
 
 10. Six and four, exactly the 
 same as last. 
 
 11. Six and five, ditto. 
 
 12. Cinque and quatre, ditto. 
 
 13. Cinque-trois, makes the 
 trois point in your own tables for 
 a gammon or hit. 
 
 14. Cinque-deuce, play two 
 men placed in your adversary’s 
 outer table in the five, for a gam- 
 mon or hit. 
 
 15. Cinque-ace, bring one man 
 from the five in your adversary’s 
 tables for the cinque, and play one 
 down on the cinque-point in your 
 own tables, for the ace, for a gam- 
 mon or hit. 
 
 16. Quatre-trois, bring two men 
 from the five in your adversary’s 
 tables, for a gammon or hit. 
 
 17. Quatre-deuce, make the 
 quatre-point in your own tables, 
 for a gammon or hit. 
 
 18. Quatre-ace, play a man 
 from the five, in your adversary’s 
 tables for the quatre ; and for dice, 
 a man down on the cinque point 
 in your tables, for a gammon only. 
 
 19. Trois-deuee, bring two men 
 from the five in your adversary’s 
 tables, for a gammon only. 
 
 20. Trois-ace, make the cinque 
 point in your own tables, for a 
 gammon or hit. 
 
 21. Deuce-ace, play one man 
 from the five in your adversary’s 
 tables, for the deuce ; and for the 
 ace, play a man down upon the 
 cinque point in your own tables, 
 for a gammon only. 
 
 LAWS OF BACKGAMMON. 
 
 1. If you take a man or men 
 from any point, that man or men 
 must be played. 
 
 2. You are not understood to 
 have played any man till placed 
 upon a point, and quitted. 
 
 3. If you play with 14 men 
 only, there is no penalty attending 
 it, because with a lesser number 
 ou play to a disad vantage, by not 
 aving the extra man to make up 
 your tables. 
 
 | 4. If you bear any number of 
 
 i men, before you have entered a 
 man taken up, and which conse- 
 i quently you were obliged to enter, 
 such men, so borne, must be en- 
 tered again in your adversary’s 
 tables, as the man taken up. 
 
 5. If you have mistaken your 
 throw, and played it, and if your 
 , adversary has thrown, it is not in 
 your choice nor his to alter it, un- 
 less both sides agree to do so. 
 
 BACON, YORKSHIRE. 
 
 Yorkshire Bacon is first-rate, equal 
 to that of Wiltshire, Cumberland, 
 &c. The peculiarity of flavour de- 
 pends upon curing, which is con- 
 ducted in the following manner : — 
 Afte. killing, the pig must hang 
 for twenty-four hours, before being 
 cut up. Take saltpetre, six ounces 
 to the cwt., and rub it well in; 
 and 10 lbs of common salt to the 
 cwt ; well rub it in, and place in 
 the salting-tub. After having 
 been in salt twelve or fourteen 
 days, it must be turned over, and 
 a few pounds of fresh salt applied, 
 and left for ten days longer. Then 
 take out, wipe well, and hang up 
 in a cool, dry place in a linen or 
 cotton bag, or wash over with lime 
 and water, to prevent rancidity, 
 and the attack of the bacon-fly. 
 Hams especially should be pre- 
 served in this way. 
 
 Some people make their bacon 
 thus : Take off all the inside fat 
 of a side of pork, and lay it on a 
 long board or dresser, that the 
 blood may run from it. Rub it 
 well on both sides with good salt, 
 and let it lie a day. Then take a 
 pint of bay-salt, a quarter of a 
 pound of saltpetre, and beat them 
 
BAC 
 
 BAL 
 
 41 
 
 both fine; two pounds of coarse 
 sugar, and a quarter of a peck of 
 common salt. Lay your pork in 
 something that will hold thepickle, 
 and rub it well with the above in- 
 gredients. Lay the skinny side 
 downwards, and baste it every day 
 with the pickle for a fortnight. 
 Then hang it on a wood-smoke, 
 and afterwards hang it in a dry 
 place, but not in a hot place. Ob- 
 serve, that all hams and bacon 
 should hang clear from every thing, 
 and not touch the wall. Take 
 care to wipe off the old salt before 
 you put it into the pickle, and 
 never keep bacon or hams in a hot 
 kitchen, or in a room exposed to 
 the rays of the sun, as all these 
 matters contribute to make them 
 rusty. Far. 
 
 BACON , to cure as inWiltskire. 
 — Sprinkle each flitch with salt, 
 and let the blood drain off for 
 twenty-four hours ; then mix a 
 pound and a half of coarse sugar, 
 the same quantity of bay-salt, 
 nearly half a pound of saltpetre, 
 and a pound of common salt. Rub 
 this mixture well into the bacon, 
 turning it every day for a month, 
 then hang it to dry, and afterwards 
 smoke it ten days. This quantity 
 of salts is sufficient for the whole 
 hog. 
 
 BACON, to choose . — If the rind 
 is thin, the fat firm and of a red 
 tinge, the lean tender, and of a 
 good colour, and adhering to the 
 hone, you may conclude it good 
 and not old. If there are yellow 
 streaks in it, it is going, if not al- 
 ready, rusty. Fu. 
 
 BACON, Excellent. — Divide 
 the hog, and take the chine out ; 
 it is common to remove the spare- 
 ribs, but the bacon will be preser- 
 ved better from being rusty if they 
 are left in. Salt the bacon six 
 days, then drain it from that first 
 pickle ; mix as much salt as you 
 
 judge proper with eight ounces of 
 bay-salt, three ounces of saltpetre, 
 and a pound of coarse sugar, to 
 each hog, but first cut off the hams. 
 Rub the salts well in, and turn it 
 every day for a month. Drain, 
 and smoke it a few days ; or dry 
 without, by hanging in the kitchen, 
 not near the fire. 
 
 BAD SMELLS.— When a per- 
 son is so much affected by a pungent 
 smell, as to cast him down, in- 
 stantly convey him to a place 
 where there is fresh air, dash cold 
 water upon his head, face, and 
 chest. Then let a person press 
 upon his breast bone, and push his 
 bowels up to his chest, and sud- 
 denly let them go, producing the 
 same action as breathing, which 
 must be continued some minutes. 
 Rub the chest and limbs with 
 brandy or ammonia, mixed with 
 oil, as a stimulant. Hold ammonia, 
 or strong smelling salts to the nose, 
 tickle the throat to cause sickness. 
 If cold, put him to bed, put bottles 
 of hot water to his feet, thighs, and 
 arm-pits ; and if possible, get some 
 brandy, or other spirit, and water, 
 down his throat ; or put him into 
 a warm bath, and use the flesh 
 brush while in it. 
 
 BAKING POWDER.— Take 
 6 02 . carbonate of soda, 4 oz. tart- 
 aric acid, 2 oz. sugar (very finely 
 sifted,) 1 oz. salt. Mix well to- 
 gether, and after the flour has been 
 made into dough (with water for 
 bread, or milk for rolls,) add one 
 teaspoonful of the powder to every 
 pound of flour, and knead it well. 
 By this powder hot rolls may be 
 had to breakfast every morning, 
 as its action is so rapid. Keep the 
 powder in a well corked-bottle. 
 
 BALDNESS. — The cause of 
 baldness is defect in the hair fol- 
 licles, from which the hair is de- 
 veloped. Sometimes it is the 
 result of disease; and it is fre- 
 
42 BAL BAL 
 
 quently hereditary. Those who 
 perspire much about the head are 
 generally bald. If the hair falls 
 off after fever, shaving a few times 
 will tend to promote the growth. 
 Keeping the head closely wrapped 
 prevents the growth of hair. A 
 drachm of the Tincture of Can- 
 tharides mixed with an ounce of 
 lard, is a good application. An 
 infusion of the Asarurn Europeum 
 Asarabacca, (see Robinson's Her- 
 bal) may be used as a lotion for 
 the scalp. 
 
 Rub the bald part frequently 
 with the juice of an onion till it 
 looks red. — Or, water, 1 pint ; 
 pearlash, half an ounce; onion 
 juice, 1 gill ; rum, half a gill ; oil 
 of rosemary, 20 drops. Rub the 
 head hard with a rough linen towel 
 dipped in the mixture. — Or, take 4 
 ounces of castor oil, 8 ounces best 
 rum, 30 drops oil of lavender, ap- 
 ply occasionally to the head, sha- 
 king the bottle well. — Or, beef 
 marrow, well washed, melted, and 
 strained, half a pound ; tincture of 
 cantharides, one ounce ; oil of 
 bergamot, 12 drops. — Wash the 
 head frequently with warm water 
 and Windsor soap; or with a de- 
 coction of rosemary and southern- 
 wood. 
 
 BALDNESS.— Rub the part 
 morning and evening with onions, 
 till it is red, and afterwards with 
 honey.— Or wash it with a decoc- 
 tion of boxwood. — Or electrify it 
 daily. — Wesley. 
 
 BALDNESS. — Infuse for a few 
 days, 1 drachm of powdered can- 
 tharides.in 1 ounce of proof spirit; 
 beef marrow, half pound, soak in 
 several waters, lastly in weak salt 
 and water ; melt, strain, and mix, 
 adding 10 or 12 drops of oil of ber- 
 gamot, or lavender. 
 
 BALM. — It is diaphoretic. It 
 makes an excellent drink in colds, 
 
 fevers, and influenza. See Rob- 
 inson's Herbal. 
 
 BALM OF GILEAD, Decoc- 
 tion of and Tincture of. — These 
 form excellent remedies for cough, 
 asthma, wheezing, &c. Populus 
 balsomefera, or balsom poplar, be- 
 longs to America ; but it may be 
 obtained by applying to the Medi- 
 cal Botanists. For the decoction, 
 simmer 1 ounce of the buds in a 
 quart of soft water, down to half a 
 pint. Take a wine glassful or 
 more, when the cough is trouble- 
 some. — For tbe Tincture , infuse 2 
 ounces of the buds in a quart of 
 good rum, and 4 ounces of sugar. 
 Digest for four days. Take two 
 or three tea-spoonfuls at a time. 
 It greatly relieves cough, pains in 
 the chest, and other pulmonary 
 affections. 
 
 BALMONY. An American 
 
 plant. It is a good tonic, anti- 
 bilious and stimulant. It is very 
 bitter, and purgative. Henee it 
 may be used in constipation, indi- 
 gestion, loss of appetite, and gen- 
 eral debility, with great effect ; also 
 in complaints of the liver, and in 
 jaundice. ^ It is a good anthelmen- 
 tic, soon ridding children of worms. 
 Take in a weak infusion ; and in 
 powder from four to eight grains. 
 
 BALM TEA. — Balm leaves, 1 
 ounce, fine sugar, 1 spoonful, lem- 
 on juice, 1 ounce, infused in a pint 
 of boiling water, for twenty min- 
 utes. This forms a useful drink 
 in colds, or fevers. ( See Robinson’s 
 Herbal, under Balm. 
 
 Or it may be made just liko com- 
 mon tea, without the lemon. Let 
 the patient drink it frequently, es- 
 pecially the. last thing at night, 
 and keep himself warm during 
 the perspiration. 
 
 BALM WINE.— Take 40 lbs. 
 of sugar, and 9 gallons of water, 
 boil it gently two hours, skim it 
 well, and put it into a tub to cool. 
 
BAN 
 
 BAB 
 
 43 
 
 Take 2£ lbs. of the tops of balm, 
 bruised, and put them into a barrel 
 with a little new yeast ; and when 
 the liquor is cold, pour it on the 
 balm. Stir it well together, and 
 let it stand twenty-four hours, 
 stirring it often. Then close it 
 up, and let it stand six weeks. 
 Rack it off, and put a lump of su- 
 gar into each bottle. Cork well ; 
 it will be better the second year 
 than the first. Far. 
 
 BALSAMIC MIXTURE.- 
 
 Balsam of Capivi, 3 ozs. ; oil of 
 juniper, 30 drops ; gum arabic, dis- 
 solved in water, a sufficient quan- 
 tity ; a cupful of spring water, and 
 1 oz. each of proof spirit, and syrup 
 of marshmallows. Mix. Good 
 
 for urinary affections. 
 
 BALSAM, Bocatilla*s.--O]ive- 
 oil, one pint ; oil of turpentine and 
 yellow wax, of each half a pound ; 
 red saunders, six drachms. Melt 
 the wax with part of the oil over a 
 gentle fire, then add the remainder 
 of the oil of turpentine ; afterwards 
 Tnrr in the saunders, reduced to 
 powder, and stir till the balsam is 
 cold. , . 
 
 This balsam is recommended in 
 
 erosions of the intestines, the dy- 
 sentery, haemorrhages, internal 
 bruises, and in some complaints of 
 the breast. Outwardly it is used 
 for healing and cleansing wounds 
 and ulcers. The dose, internally, is 
 two scruples to two drachms. 
 
 BALSAM FOR COUGHS 
 AND COLDS. — Tincture of tolu, 
 and compound tincture of benzoin, 
 of each, one ounce ; rectified spirit, 
 two ounces ; syrup of blood root, 
 a table-spoonful. {See Blood-root 
 Syrup.) Mix. Dose, a tea-spoonful. 
 
 BANBURY CAKES. Roll 
 
 out puff paste about a quarter inch 
 thick, and place Banbury Com- 
 position in the middle of the piece 
 of paste you are to use ; fold the 
 other side over it and press it into 
 
 an oval shape, flatten it with your 
 hand at the top, letting the joining 
 be at the bottom. Rub the top 
 over with white of egg, and dust 
 with powdered sugar. — Banbury 
 Composition : — B eat up well a quar- 
 ter pound of butter, mix with it 
 half a pound of candied orange and 
 lemon cut small, one pound of cur- 
 rants, and quarter ounce each of 
 ground cinnamon, and allspice. 
 Mix all together with eight ounces 
 of sugar. Keep in a jar for use. 
 Bake fifteen minutes. 
 
 BANBURY CAKES. — Take 
 3 lbs. of flour, 1 lb. of butter rub- 
 bed into the flour, mix it with 
 milk and a little balm ; about two 
 ounces for a penny ; roll them 
 round, then put sugar, currants, 
 and a little of the essence of lemons 
 in the middle ; take them up long 
 and bake them in a hot oven. 
 
 BANDOLINE FOR THE 
 HAIR. -This fixature is best made 
 a little at a time. Pour a table- 
 spoonful of boiling water on a do- 
 zen quince seeds ; and repeat when 
 fresh is required. 
 
 Or a solution of Gum Arabic; 
 scented with otto of Roses. 
 
 BANNOCK. — Meal, 2 cupfuls; 
 Flour, 2 cupfuls ; a teaspoonful of 
 salt; one of ginger; two table- 
 spoonfuls of treacle ; sufficient but- 
 termilk; balfa teaspoonful of soda. 
 Bake an hour. 
 
 BARBERRIES, for Tartlets. 
 — Pick barberries that have no 
 stones, from the stalks, add to every 
 pound weight three quarters of a 
 pound of lump sugar; put the 
 fruit into a stone jar, and either 
 set it on a hot hearth or in a sauce- 
 pan of water, and let them simmer 
 very slowly till soft; put them 
 and the sugar into a preserving- 
 pan, and boil them gently fifteen 
 minutes.— Use no metal but silver, 
 
 BARBERRIES, to preserve.— 
 This fruit must first be boiled in 
 
44 
 
 BAR 
 
 BAR 
 
 water twenty minutes, drained, 
 and then preserved with sugar like 
 other fruit. 
 
 BARBERRY JAM, to make. 
 Pick the barberries from the stalks ; 
 bake them in an earthen pan ; 
 when baked, pass them through a 
 sieve with a large wooden spoon ; 
 weigh the berries, and put their 
 weight of powdered sugar ; mix 
 well together ; put it in your pans 
 and cover it up; set it in a dry 
 place ; when you have filled the 
 pans, sift powdered sugar over the 
 tops. . ^ Hu. 
 
 t This fruit is cooling, antiscorbu- 
 tic, and deobstruent, containing 
 malic and citric acid. They are 
 very useful in all inflammatory 
 fevers, especially typhus, and bili- 
 ous disorders, and scurvy. In the 
 form of jam, the fruit is very re- 
 freshing. Q Um 
 
 BARCLAY’S ANTIBILIOUS 
 PILLS. — Extract of colycinth, 2 
 drachms; extract of jalap, 1 
 drachm ; almond soap, 1 drachm 
 and a half; guiacum, 3 drachms; 
 tartarized antimony, 8 grains ; oil 
 of juniper, 4 drops ; oil of caraway, 
 4 drops ; oil of rosemary, 4 drops ; 
 Form into a mass with syrup of 
 buckthorn, and divide into pills. 
 
 BARK, Decoction of. Boil 
 
 an ounce of the Peruvian bark, 
 grossly powdered, in a pint and a 
 half of water, to one pint, then 
 strain the decoction. If a tea- 
 spoonful of the weak spirits of 
 vitriol be added to this medicine, 
 it will render it both more agree- 
 able and efficacious. 
 
 BARK, Compound Decoction of \ 
 — — Take of Peruvian bark, and 
 Virginia snake-root, grossly pow- 
 dered, each three drachms. Boil 
 in a pint of water to one half. To 
 the strained liquor add one ounce 
 and a half of aromatic water. 
 
 BARK, Tincture of . — Peruvian 
 Bark, 2 ounces ; of Cinnamon »n d 
 
 Orange peel, | ounce each ; Cay- 
 enne Pepper, 4 teaspoonfuls. In- 
 fuse all m 1| pint of Brandy, for 
 six days in a close vessel. — Very 
 useful in agues, remittent fevers, 
 and the slow, nervous, and putrid 
 kinds, especially at their decline. 
 A table-spoonful at a time in any 
 suitable liquor, sharpened with a 
 few drops of Elixir of Vitriol. 
 
 BARK, Electuary of. — Take of 
 Peruvian bark, in powder, three 
 ounces ; cascarilla, half an ounce ; 
 syrup of ginger, enough to make 
 an electuary. 
 
 In the cure of obstinate inter- 
 mitting fevers, the bark is assisted 
 by the cascarilla. In hectic habits, 
 however, it will be better to leave 
 out the cascarilla, and put three 
 drachms of crude sal ammoniac in 
 its stead. Du. 
 
 BARLEY GRUEL.— Take of 
 pearl barley 3 ozs. ; boil in two 
 quarts of water, till reduced to 
 1 about one ; a little cinnamon or 
 ginger may be added ; strain, and 
 return into the saucepan; and 
 then add, according to your palate, 
 three quarters of a pint of port 
 wine. Hu, 
 
 BARLEY MILK.— Boil half 
 9. pound of pearl barley in three 
 ints of milk ; when sufficiently 
 , oiled, add one quart of cream, a 
 stick of cinnamon, and sugar to 
 taste ; when nearly cold, pour in 
 a pint of sherry -vine, beat it into 
 a froth, and serve. 
 
 BARLEY PUDDING.— To 6 
 
 eggs well beaten put a quart of 
 cream, half the whites, sweeten to 
 your palate, a little orange flower 
 or rose water, and I lb. of melted 
 b ] lt i er ; Tten P ut 111 six handfuls 
 of barley, boiled tender in milk. 
 Butter the dish, and put it in. 
 Bake it a light brown. Far 
 
 barley SUGAR, Common. 
 
 Bou three pounds of coarse raw 
 
BAR 
 
 BAS 
 
 45 
 
 sugar in three tea-cupfuls of wa- 
 ter, over a slow fire for half an 
 hour. Dissolve a little gum in 
 hot water ; and put it in to clear ; 
 keep scumming while any scum 
 rises ; when ready it will snap like 
 glass ; cut it into long sticks. 
 
 BARLEY SO CP.-Take a gal- 
 lon of water, and half a pound of 
 barley, a blade or two of mace, a 
 large crust of bread, a small piece 
 of lemon-peel; let it boil ml it 
 comes to two quarts; then add 
 half a pint of sherry wine, and 
 sweeten to your palate. Hu. 
 
 When boiled to 3 quarts, chop- 
 ped chicken and bacon may be put 
 in. and salt ; omitting the sugar. 
 
 BARLEY SUGAR.— Boil one 
 pound of very fine sugar in a tea- 
 cupful of water, over a slow fire 
 for half an hour ; keep skimming 
 it as often as any scum arises on 
 the surface, till enough. Before 
 it comes to the crack, take it off, 
 and pour it on a stone. You must 
 not pull this but make it into long 
 sticks, and clear it with vinegar. 
 
 Flavour with lemon juice, or oil 
 of lemons ; rub a little fresh but- 
 ter over a stone or marble slab, 
 and pour sugar along it in narrow 
 strips; twist it to a spiral form 
 while warm ; and when it becomes 
 cold, mark it across with a knife, 
 and it will break into any lengths 
 desired. 
 
 BARLEY WATER.— Careful- 
 ly clean two table-spoonfuls of 
 pearl barley, put it into a quart 
 jug, adding a very little salt, and 
 lump sugar to taste. Fill up with 
 boiling water, and keep stirring for 
 ten minutes. Cover, and let cool. 
 It will be fit for use in ten or twelve 
 hours. Finely shred lemon peel, 
 or a little calf’s feet jelly, greatly 
 improves it. 
 
 To make Barley-water pectoral, 
 add to the above, sliced figs, brui- 
 sed liquorice root, raisins, stoned ; 
 
 the quantity of each according to 
 taste ; distilled water, 1 pint ; boil 
 awhile, and strain. These drinks 
 are useful in fevers, and diseases of 
 the chest. The barley should be 
 well washed, then boiled a few 
 minutes to extract its colouring 
 matter. Then boil in fresh water 
 to a proper consistence. 
 
 Or, take a tea-spoonful of pearl 
 barley, two ounces of loaf sugar of 
 the ordinary size, half a lemon, and 
 enough isinglass to clear it. Pour 
 half a gallon of spring water on 
 these ingredients, and let it stand 
 till cold. 
 
 Or, add the juice and rind of 
 one lemon to a table-spoonful of 
 honey, and two teacupfuls of bar- 
 ley, pour a quart of boiling water 
 upon it. 
 
 BARONESS’S PUDDING— 
 Suet, flour, raisins, of each, three 
 quarters of a pound, and a little 
 salt, and cinnamon. This is a 
 real good pudding. 
 
 BASILICON OINTMENT, 
 Yellow . — Yellow Wax, 8 ounces ; 
 Burgundy Pitch, 3 ounces; Venice 
 Turpentine, 4 ounces ; Linseed 
 Oil, 10 ounces. First melt the 
 Rosin, to which add the Wax, 
 and the Burgundy Pitch. When 
 the whole is melted, remove from 
 the fire, and slowly put in the Oil, 
 stirring well till it is cold. 
 
 For the Black Basilicon, Yellow 
 Wax, and Yellow Rosin, lOounces; 
 Common Pitch, 5 ounces. Melt 
 as before, and add 10 ounces of 
 Linseed Oil when taken from the 
 fire. 
 
 For the Green Basilicon , Yel- 
 low Wax, and Yellow Rosin, of 
 each, 3 ounces ; Venice Turpen- 
 tine, 6 ounces ; Powdered Verdi- 
 gris, 1 ounce; Lard, 6 ounces. 
 Melt first the Rosin, &c., as before. 
 
 These ointments are very effi- 
 cacious in healing cuts, abscesses, 
 and local affections of any kind. 
 
46 
 
 BAT 
 
 BAT 
 
 BATH, BATHING.— See un- 
 der their descriptive Names, as 
 Cold Bath , Warm Bath , Vapour 
 Bath , &c. 
 
 BATH BUNS.— Take 1 lb. of 
 flour, put it in a dish, and make a 
 hole in the middle, and pour in a 
 dessert spoonful of good yeast; 
 pour upon the yeast half a cupful 
 of warm milk, mix in one-third of 
 the flour, and let it rise an hour. 
 When it has risen, put in 6 ozs. of 
 cold butter, 4 eggs, and a few car- 
 raway seeds ; mix all together with 
 the rest of the flour. Put it in a 
 warm place to rise. Flatten it with 
 the hand on a paste-board. Sift 
 6 ozs. of loaf sugar, half the size of 
 a pea ; sprinkle the particles over 
 the dough ; roll together, to mix 
 the sugar ; let it rise, in a warm 
 place about 20 minutes. Make in- 
 to buns, and lay on buttered tins ; 
 put sugar and 9 or 10 comfits on 
 the tops, sprinkle them with water ; 
 bake in a pretty hot oven. JL. N. 
 
 BATH CAKES. — Take six 
 pounds of flour, three quarters of a 
 pound of butter, and three pounds 
 of raw 6ugar, rub the butter and 
 sugar well into the flour, after 
 crushing the sugar small ; take a 
 little volatile salts dissolved in 
 milk, mix the sugar and milk to- 
 gether, and then put the other 
 things in : roll it thin, and cut it 
 into round cakes with a tin mould, 
 and bake them in a slow oven; 
 they must not be browned much. 
 Some persons prefer them with a 
 few carraway seeds. 
 
 BATHING the feet and legs in 
 warm water at night. — Excellent 
 for colds, coughs, hoarseness, pains 
 headaches, and fevers. It prevents 
 determination of blood to the head, 
 excites the blood downwards, and 
 promotes perspiration. The pa- 
 tient should go to bed immediately. 
 
 BATH PIPE. — Take powder- 
 ed white sugar, 16 parts : Italian 
 
 juice, dissolved in a little water, 
 2 parts ; powdered gum Arabic, 1 
 part. Make them into a stiff mass 
 with warm water, and roll it into 
 the usual form. 
 
 BATTER PUDDING. — Rub 
 three spoonfuls of fine flour ex- 
 tremely smooth by degrees into a 
 pint of milk : simmer till it thick- 
 ens ; stir in two ounces of butter : 
 set it to cool ; then add the yolks 
 of three eggs; flour a cloth that 
 has been wet, or butter a basin, 
 and put the batter into it; tie it 
 tight, and plunge it into boiling 
 water, the bottom upwards. Boil 
 it an hour and a half, and serve 
 with plain butter. If approved, a 
 little ginger, nutmeg, and lemon- 
 peel may be added. Serve with 
 sweet sauce. 
 
 BATTER PUDDING WITH 
 MEAT.— Make a batter with flour, 
 milk and eggs ; pour a little into 
 the bottom of a pudding-dish ; 
 then put seasoned meat of any 
 kind into it, and a little shred 
 onion ; pour the remainder of the 
 batter over it ; bake in a slow oven. 
 
 BATTER, to be used with all 
 sorts of roasting meat .— Melt good 
 butter ; put to it three eggs, with 
 the whites well beat up, and warm 
 them together, stirring them con- 
 tinually. With this you may 
 baste any roasting meat, and then 
 sprinkle bread crumbs thereon ; 
 and so continue to make a crust as 
 thick as you please. 
 
 BATTER, for frying Fruit , 
 VegetableSy §c . — Cut four ounces 
 of fresh butter into small pieces, 
 pour on it half a pint of barley 
 water, and when dissolved, add a 
 pint of cold water ; mix by degrees 
 with a pound of fine dry flour, and 
 a small pinch of salt. Just before 
 it is used, stir into it the whites of 
 two eggs beaten to a solid froth; 
 use quickly, that the batter may 
 bo light. * 
 
BEA 
 
 BEA 
 
 47 
 
 BAY -BERRY.— The American 
 kind of this plant is the best. It 
 is very astringent and stimulant, 
 and is judged to be the most valu- 
 able and astringent medicine ever 
 discovered. As a stimulant it is 
 very powerful, and preferred by 
 some to cayenne, and other stimu- 
 lants. It removes canker, or mor- 
 bific matter from the mucous 
 membranes of the stomach and 
 bowels. It is a wonderful clean- 
 ser. In cold phlegmatic systems, 
 it generates heat, and it is some- 
 times combined with cayenne in all 
 cases of cold clamminess, where 
 there is much morbific matter in 
 the system ; in such cases it may 
 be given strong and frequently. 
 Being an alterative it is a good 
 remedy for bowel complaints, and 
 effects a radical change in the se- 
 cretions. The bark is the strong- 
 est. The powdered leaves, or the 
 bark bf the root, make an excel- 
 lent poultice for ulcers, cancerous 
 and scrofulous sores, &c. 
 
 BEANS, to dress . — Boil tender, 
 with a bunch of parsley, chopped to 
 serve with them. Bacon or pickled 
 ork must be served to eat with, 
 ut not boiled with them. 
 
 BEANS, FRENCH, to boil — 
 Cut the ends of your beans off, 
 then cut them slantways : put 
 them in strong salt and water as 
 you do them ; let them stand an 
 hour ; boil them in a large quan- 
 tity of water, with a handful of salt 
 in it, they will be a fine green; 
 when you dish them up pour on 
 them melted butter. Rf 
 
 BEANS, FRENCH, a la Pou- 
 lette . — Choose the beans small and 
 tender ; clean them, and take out 
 the fibers, and throw them into 
 fresh water ; cut them all to one 
 size ; put them upon a hot fire, in 
 a pot or stew pan, with water, and 
 a handful of salt ; let them be well 
 done and very green j throw them 
 
 into cold water, drain, and put 
 them into a stewpan with a bit of 
 butter, cut onions in little dice, do 
 them white in butter, dust in a lit- 
 tle flour, let them cook a little 
 without browning ; add a spoonful 
 of soup ; mix it well with hashed 
 parsley and scallions ; salt and 
 pepper; when done enough put in 
 the beans, give them a boil ; thick- 
 en the sauce with two or three 
 yolks of eggs; finish with the 
 juice of a lemon and butter. Beau, 
 BEANS, FRENCH, to pre- 
 serve for Winter .- — Pick them 
 young, and throw into a little 
 wooden keg a layer of them three 
 inches deep ; then sprinkle them 
 with salt, put another layer of 
 beans, and do the same as high as 
 you think proper, alternately with 
 salt, but not too much of this. 
 Lay over them a plate, or cover of 
 wood, that will go into the keg, 
 and put a heavy stone on it. A 
 pickle will rise from the beans and 
 salt. If they are too salt, the 
 soaking and boiling will not be 
 sufficient to make them pleasant to 
 the taste. Ru. 
 
 BEANS, Ragout of . — Boil your 
 beans, so that the skins will slip 
 off, take about a quart, season them 
 with pepper, salt, and nutmeg; 
 then flour them, and have ready 
 some butter in a stewpan, throw in 
 some beans; fry them of a fine 
 brown, then drain them from the 
 fat, and lay them in your dish; 
 nave reaciy a quarter of a pound of 
 butter melted, and half a pint of 
 the blanched beans boiled, beat in 
 a mortar, with a very little pepper, 
 salt, and nutmeg : then by de- 
 grees, mix them to the butter. Hu, 
 BEANS, FRENCH.— String, 
 and cut them into four or eight; the 
 last looks best. Lay them in salt 
 and water, and when the sauce-pan 
 boils put them in with some salt. 
 As soon as they are done, serve 
 
4 $ 
 
 BEA 
 
 BEE 
 
 them immediately; to preserve the 
 green colour. Mu. 
 
 BEANS, French a la Creme . — 
 Slice the beans and boil them in 
 water with salt. When soft, drain. 
 Put into a stew-pan two ounces of 
 fresh butter, the yolks of three 
 eggs, beaten up into a gill of cream, 
 and set over a slow fire. When 
 hot, add a spoonful of vinegar, and 
 the bones, simmer for five minutes. 
 
 BEANS, FRENCH, Fickled.— 
 Put small young beans into strong 
 salt and water for three days, and 
 stir now and then. Put them into 
 % sauce-pan with vine leaves, un- 
 der and over them, and fill with 
 salt and water ; keep on the fire 
 till they are a fine green ; drain ; 
 place in jars, and cover them with 
 vinegar, allspice, cayenne, ginger, 
 boiled six minutes ; pour on hot. 
 
 BEANS, FRENCH, as Salad. 
 Boil the beans in salt and water, 
 drain them, season with cayenne 
 pepper, cream and vinegar ; cover 
 them; to stand three hours. Drain 
 again, and mix salad of any kind, 
 seasoning in the usual way. 
 
 BEANS AND BACON, to 
 dress. — When you dress beans and 
 bacon, boil the bacon by itself, and 
 the beans by themselves, for the 
 bacon will spoil the colour of the 
 beans. Always throw some salt 
 into the water, and some parsley 
 nicely picked. When the beans 
 are done enough, which you will 
 know by their being tender, throw 
 them into a colander to drain. 
 Take up the bacon and skin it; 
 throw some raspings of the bread 
 over the top, and if yon have a sal- 
 amander, make it red hot, and hold 
 it over it. to brown the top of the 
 bacon; if you have not one, set 
 it before the fire to brown. Lay 
 the beans in the dish, and the 
 bacon in the middle, on the top, 
 and send them to table, with but- 
 ter in a tureen. 
 
 BEANS, Windsor , Fricasseed. 
 — When grown large, but not 
 mealy, boil, blanch, and lay them 
 in a white sauce ready hot ; just 
 heat them through in it, and serve. 
 If any are not of a fine green, do 
 not use them for this dish. Mu. 
 
 BEAUTY, personal , to pro- 
 mote. — Labour to be cheerful. Do 
 not give way to trouble. If you 
 have misfortunes, bear them with 
 submission; for brooding, maun- 
 dering, &c. do no good. Above all 
 be good-tempered. For the state 
 of the mind has great influence 
 upon the facial appearance, and 
 bodily attitude. 
 
 BECHAMEL SAUCE.— Put a 
 few slices of ham into a stew-pan, 
 a few mushrooms, two or three 
 shalots, two cloves, also a bay leaf 
 and a bit of butter. Let them 
 stand a few hours. Add a little 
 water, flour, and milk or cream ; 
 simmer forty minutes. Scalded 
 parsley, very fine, may be added. 
 
 BEDS, to detect dampness in . — 
 After having warmed the bed with 
 the pan, place between the sheets 
 a wine or beer glass ; if after a few 
 minutes, the glass collects no va- 
 pour, it is safe, and vice versa. In 
 all doubtful cases, sleep between 
 the blankets. 
 
 BED SORES. — Thewhiteofan 
 egg beaten to a strong froth; then 
 drop in gradually, whilst you are 
 beating, two table-spoonfuls of 
 spieits of wine ; put it into a bot- 
 tle, and apply occasionally with a 
 feather.- —Soap Fluster , sold by 
 the Druggists, protects the af- 
 fected part from friction or rub- 
 bing. 
 
 BEECH WOOD, to stain Mah- 
 ogany colour.— Vnt two ounces of 
 dragon’s blood in small pieces into 
 a quart of spirits of wine ; let it 
 stand in a bottle, in a warm place, 
 and shake it frequently. 
 
BEE 
 
 BEE 
 
 49 
 
 BEEF. 
 
 Hind-Quarter. 
 
 1. Sirloin. 
 
 2. Bump. 
 
 3. Edge-Bone. 
 
 4. Buttock. 
 
 5. Mouse-Buttock. 
 
 6. Veiny Pice. 
 
 7. Thick Flank. 
 
 8. Thin Flank. 
 
 9. Leg. 
 
 10. Fore Bib ; 5 Bibs. 
 Fore-Quarter. 
 
 11. MiddleBib;4Bibs. 
 
 12. Chuck; 3 Bibs. 
 
 13. Shoulder, or Leg 
 
 of Mutton Piece. 
 
 14. Brisket. 
 
 15. Clod. 
 
 16. Neck or Sticking- 
 
 Piece. 
 
 17. Shin. 
 
 18. Cheek. 
 
 BEEF, to choose . — If the flesh 
 of ox -beef is young, it "will have a 
 fine smooth open grain, be of a 
 good red, and look tender. The 
 fat should look white rather than 
 yellow ; for when that is of a deep 
 colour, the meat is seldom good ; 
 beef fed by oil-cakes is in general 
 bo, and the flesh is flabby. The 
 grain of cow-beef is closer, and the 
 fat whiter, than that of ox-beef; 
 but the lean is not of so bright a 
 red. The grain of bull-beef is 
 closer still, the fat hard and skin- 
 ny, the lean of a deep red, and a 
 stronger scent. Ox-beef is the re- 
 verse. Ox-beef is the richest and 
 largest, but in small families, and 
 to some tastes, heifer-beef is better, 
 if finely fed. In old meat there is 
 a streak of horn in the ribs of beef : 
 the harder this is, the older; and 
 the flesh is not finely flavoured. 
 
 BEEF a-la-mode. Choose a 
 
 piece of thick flank of a fine heifer 
 or ox. Cut into long slices some 
 fat bacon, but quite free from yel- 
 low ; let each bit be near an inch 
 
 thick : dip them into vinegar, and 
 then into a seasoning ready pre- 
 pared of salt, black pepper, allspice, 
 and one clove, all in tine powder, 
 with parsley, chives, thyme, sa- 
 vory and knotted majoram, shred 
 as small aspossible, and well mixed. 
 With a sharp knife make holes 
 deep enough to let in the larding ; 
 then rub the beef over with the 
 seasoning, and bind it up tight 
 with tape. Set it in a well-tinned 
 pot over a fire, or rather, stove ; 
 three or four onions must be fried 
 brown and put to the beef, with 
 two or three carrots, one turnip, 
 a head or two of celery, and a 
 small quantity of water ; let it 
 simmer gently ten or twelve hours, 
 or till extremely tender, turning 
 the meat twice. 
 
 Put the gravy into a pan, remove 
 the fat, keep the beef covered, put 
 them together, and add a glass of 
 port wine. Take off the tape and 
 serve with the vegetables ; or you 
 may strain them off, and send 
 them up cut into dice for garnish. 
 
 D 
 
60 
 
 BEE 
 
 BEE 
 
 Onions roasted and then stewed 
 with the gravy are a great im- 
 provement. A tea-cupful of vine- 
 gar should he stewed with the 
 beef. 
 
 BEEF, Brisket of, to stew . — 
 Put the part that has the hard 
 fat into a stew pot, with a small 
 quantity of water, let it boil up. 
 and skim it thoroughly ; then add 
 carrots, turnips, onions, celery, 
 and a few peppei -corns. Stew till 
 extremely tender ; then take out 
 the flat bones, and remove all the 
 fat from the soup. Either serve i 
 that and the meat in a tureen ; or ' 
 the soup alone, and the meat on a 
 dish, garnished with some vege- 
 tables. The following sauce is 
 much admired, served with the 
 beef: — Take half apintof the soup, 
 and mix it with a spoonful of ket- 
 chup, a glass of port wine, a tea- 
 spoonful of made mustard, a little 
 flour, a bit of butter, and salt; boil 
 all together a few minutes, then 
 pour it round the meat. Chop 
 capers, walnuts, red cabbage, 
 pickled cucumbers, and chives or 
 parsley, small, and put in separate 
 neaps over it. 
 
 BEEF BROTH. Put two 
 
 pounds of lean beef, one pound of 
 scrag of veal, one pound of scrag 
 of mutton, sweet herbs, and ten 
 pepper-corns, into a nice tin sauce- 
 pan, with five quarts of water; 
 simmer to three quarts ; and clear 
 from the fat when cold. Add one 
 onion if approved. 
 
 Soup and broth made of different 
 meats, are more supporting as well 
 as better flavoured. 
 
 To remove the fat, take it off, 
 when cold, as clean as possible ; 
 and if there be still any remain- 
 ing, lay a bit of clean blotting or 
 cap-paper on the broth when in 
 the basin, and it will take up every 
 particle. 
 
 BEEF-COLLOP. — Cut thin 
 
 slices of beef from the rump, or 
 any other tender part, and divide 
 them into pieces three inches long; 
 beat them with the blade of a 
 knife, and flour them. Fry the 
 collops quick in butter two min- 
 utes ; then lay them into a small 
 stew-pan, and cover them with a 
 pint of gravy ; add a bit of butter 
 rubbed in flour, pepper, salt, the 
 least bit of shalot shred as fine as 
 possible, half a walnut, four small 
 pickled cucumbers, and a teaspoon- 
 ful of capers cut small. Take care 
 that it does not boil; and serve 
 the stew in a very hot covered dish. 
 
 BEEF, to collar . — Choose the 
 thin end of the flank of fine mellow 
 beef, but not too fat ; lay it into a 
 dish with salt and saltpetre, turn 
 and rub it every day for a week 
 and keep it cool. Then take out 
 every bone and gristle, remove the 
 skin of the inside part, and cover 
 it thick with the following season- 
 ing cut small : a large handful of 
 parsley, the same of sage, some 
 thyme, marjoram, and pennyroyal, 
 pepper, salt, and allspice. Roll 
 the meat up as tight as possible, 
 and bind it, then boil it gently for 
 seven or eight hours. A cloth 
 must be put round before the tape. 
 Put the beef under a good weight 
 while hot, without undoing it: the 
 shape will then he oval. Part of 
 a breast of veal rolled in with the 
 beef, looks and eats very well. 
 
 BEEF, to cure . — Take 28 lbs. 
 of good beef and rub it thoroughly 
 with salt and saltpetre ; then make 
 a pickle of 4 ozs. of bay salt, £ oz. 
 of saltpetre, and 4 ozs. of coarse 
 sugar, and 50 ozs. of common salt. 
 Rub this well in every day for 3 
 or 4 weeks. Take out and roll 
 in bran or sawdust and hang it in 
 a wood smoke for six or 8 days. 
 Hang in a dry place near the chim- 
 ney for a week ; then keep it by 
 covering it with bran. 
 
BEE 
 
 BEE 
 
 51 
 
 Spiced Beef is done the same 
 way, adding mace, cloves, and pep- 
 per. All rubbed well into the beef. 
 Spiced beef is not smoked, and it is 
 generally boiled — slowly. 
 
 BEEF Cooked in a French 
 Manner. — Procure six pounds of 
 beef, and a pound of fat bacon in 
 thin strips; roll each strip sepa- 
 rately, in a seasoning of parsley 
 and pepper, and cover the beef 
 thickly over with them. Place 
 some veal bones at the botttora of 
 a pan, with a cover, tie the larded 
 beef round, and place it upon the 
 bones. Then slowly pour over it 
 two tablespoonfuls of rum, so as to 
 penetrate the beef. Place a thin 
 slice of bacon at the top, and vege- 
 tables: viz. a few carrots, an onion, 
 half a turnip, and one head of cel- 
 ery. Put these into the pan, with 
 pepper-corns, and a bunch of sweet 
 herbs in a bag, and pour over the 
 whole a cupful of good gravy. 
 Cover the pan well. Bake in a 
 oven slowly for four hours ; gar- 
 nish, when cold, with jelly, and 
 with the vegetables stewed with 
 the meat. 
 
 BEEF, called Sanders, to dress. 
 — Mince beef, or mutton, small, 
 with onion, pepper, and salt ; add 
 a little gravy : put it into scallop- 
 shells, or saucers, making them 
 three-parts full, and fill them up 
 with potatoes, mashed with a little 
 cream ; put a bit of butter on the 
 top, and brow^_ 2hem in an oven, 
 oi before the "re. 
 
 BEEF CAKES. — Pound some 
 beef that is underdone with a lit- 
 tle bacon, or ham ; season with 
 pepper, salt, and a little shalot, or 
 garlic: mix them well; and make 
 into small cakes three inches long ; 
 and half as wide and thick ; fry 
 them a light brown, and serve 
 them in a good thick gravy. 
 
 BEEF, tosalt, Dutch way f Take 
 a lean piece of beef ; rub it well 
 
 with treacle or brown sugar, and 
 let it be turned often. In three 
 days wipe it, and salt it with com- 
 mon salt and salt-petre beaten fine; 
 rub these well in, and turn it every 
 day for a fortnight. Roll it tight 
 in a coarse cloth, and press it un- 
 der a large weight ; hang it to 
 dry in a wood-smoke, but turn it 
 upside down every day. 
 
 BEEF en Miroton. — Cut thin 
 slices of cold roast beef and put 
 them into a frying-pan with a 51b. 
 of butter, and six onions, and a few 
 cloves, turn the pan frequently, 
 then mix a little broth and some 
 salt, pepper, and after a few boils, 
 serve up hot. This dish is excel- 
 lent ana economical. 
 
 BEEF, Fricandeau of. — Take a 
 nice bit of lean beef ; lard it with 
 bacon seasoned with pepper, salt, 
 cloves, mace, and allspice. 
 
 Put it into a stew-pan with a 
 pint of broth, a glass of white wine, 
 a bundle of parsley, all sorts of 
 sweet herbs, a clove of garlic, a 
 shalot or two, four cloves, pepper 
 and salt. When the meat is be- 
 come tender, cover it close ; skim 
 the sauce well, and strain it ; set 
 it on the fire, and let it boil till it 
 is reduced to a glaze. 
 
 Glaze the larded side with this, 
 and serve with sorrel-sauce. 
 
 BEEF, Fricassee of cold Boast 
 Beef. — Cut the beef into very thin 
 slices, shred a handful of parsley 
 very small, cut an onion into 
 quarters, and put all together into 
 a stewpan, with a piece of butter, 
 and some strong broth : season 
 | with salt and pepper, and simmer 
 very gently a quarter of an hour : 
 then mix into it the yolks of two 
 eggs, a glass of port wine, and a 
 ! spoonful of vinegar ; stir it quick, 
 
 1 rub the dish with shalot, and turn 
 1 the fricasse into it. 
 
 I BEEF, to hash. — Do it the same 
 I as in the last receipt; only the 
 
52 
 
 BEE 
 
 BEE 
 
 meat is to bo in slices, and you may 
 add a spoonful of walnut-liquor or 
 ketchup. 
 
 Observe, that it is owing to boil- 
 ing hashes or minces that they get 
 hard. All sorts of stews, or meat 
 dressed a second time, should be 
 only simmered; and this last only 
 hot through. 
 
 BEEF, ihmtcrs \ — To a round 
 of beef that weighs twenty-five 
 pounds, take three ounces of salt- 
 petre, three ounces of the coarsest 
 sugar, an ounce of cloves, a nut- 
 meg, half an ounce of allspice, 
 three handfuls of common salt, 
 all in the finest powder. 
 
 The beef should hang two or 
 three days ; then rub the above 
 well into it, and turn and rub it 
 every day for two or three weeks. 
 The bone must be taken out at 
 first. When to be dressed, dip it 
 into cold water, to take off the 
 loose spice, bind it up tight with 
 tape, and put it into a pan with a 
 tea-cupful of water at the bottom, 
 cover the top of the meat with 
 shred suet, and the pan with a 
 brown crust and paper, and bake 
 it five or six hours. When cold, 
 take off the paste and tape. 
 
 The gravy is very fine ; and a 
 little of it adds greatly to the fla- 
 vour of any hash, soup, &c. 
 
 Both the gravy and beef will 
 keep some time. 
 
 The meat should be cut with a 
 very * harp knife, and quite smooth, 
 to prevent waste. 
 
 BEEF, to keep . — The kernels 
 should bo removed from the neck 
 pieces. As the butchers seldom 
 attend to this matter, the cook 
 should do it, and then rub the salt 
 well into such beef as is designed 
 for boiling, and slightly sprinkle 
 that which is for roasting. 
 
 BEEF, to mince . — Slired the 
 underdone part line, with some of 
 the fat ; put it into a small stew- 
 
 pan, with some onion or slialot, (a 
 very little will do,) a little water, 
 pepper, salt; boil it till the onion 
 is quite soft, then put some of the 
 gravy of the meat to it, and the 
 mince. Don’t let it boil. Have a 
 small hot dish with sippets of 
 bread ready, pour the mince into 
 it, but first mix a large spoonful 
 of vinegar with it : if shalot- vine- 
 gar is used, there will be no need 
 of the onion, nor the raw shalot. 
 
 BEEF, to mince . — Shred the 
 meat fine, and boil with onion, or 
 shalot, pepper, &c. ; add a little of 
 its gravy, or some butter. Gar- 
 nish with toast. A. N. 
 
 BEEF-OLIVES, or to dress 
 meat that has not been done enough . 
 — Cut slices half-an-inch thick, 
 and four inches square ; lay on 
 them a forcemeat of crumbs of 
 bread, shilot, a little suet, or fat, 
 pepper, and salt, lloll them, and 
 fasten with a small skewer; put 
 them into a stew-pan with some 
 gravy made of the beef-bones, or 
 the gravy of the meat, and a spoon- 
 ful or two of water and stew them 
 till tender, Fre^h meat will do. 
 
 < BEEF OR PORK to salt for 
 immediate use . — The piece should 
 not weigh more than five or six 
 pounds. Salt it very thoroughly 
 just before you put it into a pot ; 
 take a coarse clolh, flour it well, 
 put the meat in, and fold it close. 
 Put it into a pot of boiling water, 
 and boil it as long as you would 
 any other salt beef of the same 
 size, and it will be as salt as if 
 done four or five days. 
 
 BEEF-PALATES. — Simmer 
 them in water several hours, till 
 they will peel ; then cut the pa- 
 lates into slices, or leave them 
 whole, as you choose; and stew 
 them in a rich gravy till as tender 
 as possible. Before you serve, 
 season them with Cayenne, salt, 
 and ketchup. If the gravy was 
 
BEE 
 
 BEE 
 
 53 
 
 drawn clear, add also some butter 
 and flour. 
 
 If to be served white boil them 
 in milk, and stew them in a fricas- 
 see sauce; adding cream, butter, 
 flour, and mushroom powder, and 
 a little pounded mace. 
 
 BEEF, to /W.-xako two pounds 
 of lean beef, rub it with saltpetre, 
 and let it lie one v ight ; then salt 
 with com non salt, and cover it 
 with water four days in a small 
 pan. Dry it witii a cloth and sea- 
 son with black pepper; lay it into 
 as small a pan as ,vill hold it, cover 
 it with coarse paste, and bake it 
 five hours in a very cool oven. 
 Put no liquor in. 
 
 AVhea cold, pick out the strings 
 and fat ; beat the meat very fine 
 with a quarter of a pound of tine 
 butter just warm, but not oiled, 
 and as much of the gravy as will 
 make it into a paste; put it into 
 very small pots, and. cover them 
 with melted butter. 
 
 Another way. — Take beef that 
 has been dressed, either boiled or 
 roasted ; beat it in a mortar with 
 some pepper, salt, a few cloves, 
 grated nutmeg, and a little fine 
 butter, just warm. 
 
 This eats as well, but the colour 
 is not so fine. It is a good way 
 for using the remains of a large 
 joint. 
 
 BEEF, to Roast . — Beef may be 
 roasted before the fire, though this 
 method is not now so common. It 
 is mostly roasted in the oven. If 
 before the fire, it is a good plan 
 to put a little salt and water in the 
 dripping-pan ; baste the meat a 
 little with it; let it dry; then 
 dust it well with flour; baste it 
 with good butter, to give the meat 
 a better colour. Place at a pro- 
 er distance from the fire, and 
 aste it olten ; let the thickest part 
 of the beef have the most tire. If 
 you allow it to scorch, it makes the 
 
 meat 1 ha. d, and prevonts the heat 
 from penetra^ng to the centre; 
 besides it will appear enough when 
 it is only about half done. When 
 the steam dravs near the fire it is 
 a sign of its being enough. Never 
 salt your meat much before you 
 lay it to the fire, as salting brings 
 out the gravy, and forms brine. 
 This caution applies to beef for 
 immediate eating. 
 
 If you roast in the oven, have it 
 hot before you put in the beef; 
 keep the oven door open five or six 
 minutes after putting the beef in, 
 to get rid of the steam. Baste it 
 occasionally. A. N. 
 
 BEEF, 'Corned . — Make the fol- 
 lowing pickle: — "Water, 2 gallons; 
 salt, 2 j lbs. ; treacle, 5 lb. ; sugar, 
 1 lb. ; saltpetre, 1 | ozs. ; pearlash, 
 \ oz. Boil all together ; skim, 
 and pour the pickle on about 25 
 lbs. of beef. Let it stay in a few 
 days. Boil in plenty of water 
 when cooked to remove the salt, 
 and eat with it plenty of vegetables. 
 It is nice to eat cold, and maxes 
 excellent sandwiches. Gu. 
 
 BEEF, Rolled. Hang three 
 
 ribs three or four days; take out 
 the bones from the whole length, 
 sprinkle it with salt, roll the meat 
 tight, and roast it. Nothing can 
 look nicer. The above done with 
 spices, &c., and baked as hunters* 
 beef is excellent. 
 
 BEEF, Rolled to equal Hare.— 
 Take the inside of a large sirloin, 
 soak it in a glass of port wine and 
 a glass of vinegar mixed, for forty- 
 eight hours; have ready a very 
 fine starting, and bind it up tight. 
 Itoast it on a hanging spit; and 
 baste it with a glass of port wine, 
 the same quantity of vinegar, and 
 a tea-spoonlu) of pounded allspice. 
 Larding it improves tho look and 
 flavour; serve with a rich gravy 
 in the dish; currant-jelly and 
 melted butter in tureens. 
 
54 
 
 BEE 
 
 BEE 
 
 BEEF, Round of . — Should be 
 carefully salted and wet- with the 
 ickle for eight or ten days. The 
 one should be cut out first, and 
 •the beef skewered and tied up to 
 make it quite round. It may be 
 stuffed with parsley, if approved, 
 in whit h case the holes to admit 
 the parsley must be made with a 
 sharp pointed knife, and the pars- 
 ley coarsely cut and stuffed in 
 tight. As soon as it boils, it should 
 be ski.iuned, and afterwards kept 
 boiling very gently. 
 
 BEEF, to salt red . — Choose a 
 piece of beef with as little bone as 
 you can (the flank is most proper), 
 sprinkle it, and let it drain a day ; 
 then rub it with common salt, salt- 
 petre, and bay-salt; but only a 
 small proportion of the saltpetre, 
 and you may add a few grains of 
 cochineal, all in fine powder. Rub 
 the pickle every day into the meat 
 for a week, then only turn it. It 
 will be excellent in eight days. In 
 sixteen drain it from the pickle; 
 and let it be smoked at the oven- 
 mouth when heated with wood, or 
 send it to the baker’s. A few days 
 will smoke it. A little of the 
 coarsest sugar may be added to 
 the salt. It eats well, boiled ten- 
 der with greens or carrots. If to , 
 be grated as Dutch, then cut a lean 
 bit, boil it till extremely tender, 
 and while hot, put it under a press. 
 When cold, fold it in a sheet of 
 paper, and it will keep in a dry 
 place two or three months, — ready 
 for serving on bread and butter. Ru. 
 
 BEEF SAUSAGES.— Take 2 
 lbs. of nice lean tender beef, and 
 one pound of beef suet. Cut and 
 chop them fine. Mix powdered 
 sage and sweet herbs with the 
 meat. Season pretty high with 
 pepper, salt, nutmeg, &c. ; also 
 the finely shred rind of a small 
 lemon. Skins may be dispensed 
 with, if they be rolled well in a 
 
 beaten egg, fried in hot butter, and 
 rolled about in the pan. ui. jV. 
 
 BEEF, Sirloin, to dress . — Cut 
 out all the meat and fat in little 
 pieces as thick as your finger, and 
 two inches long ; dredge it with 
 flour ; ' and fry in butter, of a nice 
 brown ; drain the butter from the 
 meat, and toss it up in a rich 
 gravy, seasoned with pepper, salt, 
 anchovy, and shalot. Do not let it 
 boil on any account. Before you 
 serve, add two spoonfuls of vinegar. 
 Garnish with crimped parsley. Ru. 
 
 BEEF SOUP. — Put into ten 
 pints of water, eight pounds of 
 beef, cut into two or three pieces, 
 one pound of mixed green vegeta- 
 bles, four teaspoonfuls of salt, half 
 a teaspoonful of cayenne pepper, 
 a few shalots, and three cloves. 
 Boil gently three hours. 
 
 BEEF-STEAKS should be cut 
 from a rump that has hung a few 
 days. Broil them over a very 
 clear fire, or in the oven ; put into 
 the dish a little minced shalot, and 
 a table-spoonful of ketchup ; and 
 rub a bit of butter on the steak 
 the moment of serving. It should 
 be turned often, that the gravy 
 may not be drawn out on either 
 side. 
 
 This dish requires to be eaten so 
 hot and fresh done, that it is not 
 in. perfection if served with any 
 thing else. Pepper and salt 
 should be added when taking it off 
 the fire. 
 
 BEEF-STEAK, with Potatoes. 
 —Cut thin slices of beef, beat and 
 season them with pepper and salt, 
 dip them into a little melted but- 
 ter and broil them. When done, 
 put them into a dish before the 
 fire, and fry potatoes to a fine 
 brown colour, serve with parsley 
 chopped fine, a small piece of but- 
 ter, pepper and salt. 
 BEEF-SXEAKS, Rich .— Cut 
 
BEE 
 
 BEE 
 
 a fine large steak from a rump tliat 
 has been well hung, or it will do 
 from any tender part ; beat it, and 
 season with butter, pepper, salt, 
 clove, and onion ; lay it in a dish 
 that has a cover to fit quite close, 
 and set in the oven with water. 
 In two or three hours it will be 
 quite tender, and then serve with 
 its own gravy. 
 
 BEEF, Stewed Mump . — "Wash 
 it well ; and season with pepper, 
 cayenne, salt, allspice, cloves, and 
 mace, in line powder. I?ind it 
 up tight, and lay it in a pot that 
 will just hold it. Fry three large 
 onions sliced, and put them to it, 
 with three carrots, two turnips, a 
 shalot, four cloves, a blade of mace, 
 and some celery. Cover the meat 
 with good beef-broth, or weak 
 gravy. Simmer it very gently 
 for several hours, till quite ten- 
 der. Clear off the fat, and add 
 to the gravy half a pint of 
 port wine, a glass of vinegar, 
 and a large spoonful of ketchup ; 
 simmer half an hour, and serve in 
 a deep dish. Half a pint of table- 
 beer may be added. The herbs to 
 be used should be parsley, thyme, 
 basil, savoury, marjoram, penny- 
 royal, and chives. 
 
 Garnish with carrots, turnips, 
 or truffles and morels, or pickles of 
 different colours, cut small, and 
 laid in little heaps separate ; chop- 
 ed parsley, chives, beet-root, &c. 
 f, when done, the gravy is too 
 much to fill the dish, take only a 
 part to season for serving, but tbe 
 less water the better ; and to in- 
 crease the richness add a few beef- 
 bones and shanks of mutton in 
 stewing. — A spoonful or two of 
 made mustard is a great improve- 
 ment to the gravy. Rump roasted 
 is excellent; but in the country 
 it is generally sold whole with the 
 edge bone, or cut across instead 
 of lengthways. 
 
 55 
 
 Another way. — Half roast it; 
 then put it into a large pot with 
 three pints of water, one of small 
 beer, one of port wine, some salt, 
 three or four spoonfuls of vinegar, 
 two of ketchup, a bunch of sweet 
 herbs of various kinds (such as 
 burnet, tarragon, parsley, thyme, 
 basil, savoury, pennyroyal, mar- 
 joram, knotted morjoram, and a 
 leaf or two of sage,) some onions, 
 cloves, and cayenne ; cover it close, 
 and 6immer till tender. When 
 done lay it. into a deep dish, set it 
 over hot water, and cover it close. 
 Skim the gravy; put in a few 
 pickled mushrooms, truffles, mo- 
 rels, and oysters if agreeable, 
 but it is good without; thicken 
 the gravy with flour and butter, 
 and heat it with the above, and 
 pour over the beef. Forcemeat 
 balls of veal, anchovies, bacon, 
 suets, herbs, spices, bread, and 
 eggs, to bind, are a great improve- 
 ment. 
 
 BEEF, boiled . — Boil the thick 
 end of a brisket of beef, some car- 
 rots, turnips cut in small balls, and 
 some celery, for two hours. Let it 
 simmer for six hours longer, taking 
 care to fill up the pot as the water 
 decreases. An hour before the meat 
 is done, take out as much bioth as 
 will fill your soup dish, and boil in 
 it turnips and carrots, cut in small 
 pieces, with some celery, and sea- 
 son it with salt and pepper ; serve 
 the beef in one dish, and the soup 
 in another. Add toasted bread to 
 the soup. dlu. 
 
 BEEF GRAVY. — Accordingto 
 the quantity wanted, cut slices of 
 lean gravy beef, which place in a 
 stew-pan upon a slice of ham or 
 lean bacon, sliced onions, a carrot, 
 two or three cloves, and a head of 
 celery ; add a little good fat broth, 
 and a pint of water ; put on a slow 
 fire for about half an hour, stirring 
 it a few times. Then add boiling 
 
56 
 
 BEE 
 
 BEE 
 
 water as you think proper. Get 
 it to the proper colour. It should 
 be frequently skimmed, and at last 
 
 BEEF HASH. —Take the hones 
 of the joint to be hashed, break 
 them small ; then stew them in 
 very little water, with two onions, 
 pepper, salt, a few sweet herbs, 
 and a little butter; then add some 
 slices of underdone beef with fat. 
 If you like, add gravy, ketchup, 
 and a glass of sherry. Put it into 
 a small stew-pan with a little wa- 
 ter, an onion, pepper, and 6alt. 
 Simmer it till hot through, and 
 serve with dried parsley. 
 
 BEEF, HASHED, American. 
 — Put nearly a pint of boiling wa- 
 ter into a small saucepan, and 
 make a thin paste with a dessert 
 spoonful of flour, and a table- 
 spoonful of cold water. Stir it in, 
 and boil three minutes. Add half 
 a teaspoonful of black pepper, and 
 one of salt. Gently simmer 10 
 minutes. Cut the beef into half- 
 inch pieces, and add as many pieces 
 of boiled potatoes and turnips, and 
 two or three ounces of butter, and, 
 if you like, a table-spoonful of to- 
 mato ketchup. Simmer again 5 or 
 10 minutes ; add gravy, port wine, 
 and lemon juice, if you like. 
 
 BEEF-HEART. Wash it 
 
 carefully ; stuff as hare ; roast, and 
 serve with rich gravy, and currant- 
 jelly sauce. Hash with the same, 
 and port wine. 
 
 BEEF, SIRLOIN, to force.— 
 Split it ; cut off the skin and fat ; 
 bone it ; chop the meat tine with 
 beaten mace, shalots, an anchovy, 
 half a pint of port, pepper and salt ; 
 lay the bones, fat, and skin on; 
 skewer and pepper it well. Serve 
 with sauce made of port wine, sha- 
 lot, anchovy, and horseradish. Jlf 
 
 BEEF-STEAKS AND OYS- 
 TER SAUCE. — Strain the liquor 
 from the oysters, and throw them 
 
 into cold water to take off the 
 grit; simmer the liquor with mace 
 and lemon-peel ; put the oysters 
 in, stew a few minutes, add a little 
 cream, and butter rubbed in flour ; 
 boil up once; and have rump- 
 steaks, well-seasoned, and broiled, 
 ready for throwing the oyster- 
 sauce over, when you serve. 
 
 BEEF-STEAKS, Fried.— Cut 
 your steaks as for broiling; put 
 them into a stewpan, with butter ; 
 set them over a slow fire, turning 
 them i'll the butter becomes a 
 thick white gravy ; add a little 
 pepper and salt, pour it into a basin, 
 and add more butter ; when they 
 are almost enough, pour all the 
 gravy into the basin, and put more 
 butter into the pan ; fry them a 
 light brown over a quick fire ; put 
 them in a hot dish ; slice a shalot 
 among them; put a little in the 
 gravy drawn from them, and pour 
 it hot upon them. Itf. 
 
 BEEF-STEAKS, Staffordshire. 
 — Beat them well ; flour and sea- 
 son ; then fry with sliced onions 
 of a fine light brown ; place in a 
 stew-pan, and pour as much boil- 
 ing water over them as will serve 
 for sauce ; stew very gently half- 
 an hour, and add a spoonful of 
 ketchup, or walnut-liquor. 
 
 BEEF PATTIES.— Use the 
 best beef, half roast it, cut it very 
 small, season with pepper, salt, 
 and onion, or shalot, put it into 
 thin paste, close up, and bake to a 
 brown. — Underdone beef may be 
 used instead of fresh. 
 
 BEEF STEAK PIE.— Take 
 fine rump steaks ; beat them with 
 a rolling pin ; then season them 
 with pepper and salt, according to 
 your palate; make a good crust; 
 lay in your steaks ; fill your dish ; 
 then pour in as much water as will 
 half fill the dish. Put on the 
 crust, and bake it well. If the pie 
 be intended to be eaten cold, more 
 
BEE 
 
 BEE 
 
 57 
 
 seasoning: must be put in than if 
 intended to be eaten hot. An on- 
 ion, finely sliced, is a great im- 
 provement to it. Hu. 
 
 BEEF-STEAK PIE. -Prepare 
 the steaks as stated under Beef- 
 steaks^ and when seasoned and 
 rolled with fat in each, put them 
 in a dish with putf paste round 
 the edges ; put a little water in 
 the dish, and cover it with a good 
 crust. 
 
 BEEF-STEAK PUDDING.— 
 Take some fine rump steaks ; roll 
 them with fat between ; and if you 
 approve a little shred onion. Lay 
 a paste of suet in a basin, and put in 
 the chopped steaks ; cover the basin 
 with a suet paste, and pinch the ed- 
 ges to keep the gravy in. Cover 
 with a cloth tied close, let the pud- 
 ding boil slowly for two hours. Ru. 
 
 BEEF-STEAK PUDDING, 
 baked . — Make a batter of milk, two 
 eggs and flour, or, which is much 
 better, potatoes boiled and mashed 
 through a colander; lay a little of 
 it at the bottom of the dish ; then 
 put in the steaks very well sea- 
 soned ; pour the remainder of the 
 batter over them, and bake it. Ru. 
 
 BEEF-STEAK, Stewed . — Peel 
 and chop two Spanish onions, cut 
 into small parts four pickled wal- 
 nuts, and put them at the bottom 
 of a stewpan; add a tea-cupful of 
 mushroom ketchup, two teaspoon- 
 fuls of walnut ditto, one of shalot, 
 one of Chile vinegar, and a lump 
 of butter. Let the rump-steak be 
 cut about three quarters of an inch 
 thick, and beat it flat with arolling- 
 pin, place the meat on the top of 
 the onions, &c., let it stew for one 
 hour and a half, turning it every 
 twenty minutes. Ten minutes be- 
 fore serving up, throw in a dozen 
 oysters with the liquor strained. 
 
 BEEF SOUP.— See Soup and 
 Bouille , page 397. 
 
 BEEF STOCK.— Cut apiece of 
 
 good beef into pieces, and boil with 
 water just to cover it. Keep skim- 
 ming, and add parsley, thyme, 
 carrot, onion, turnip, celery, and 
 a little salt ; boil till the meat is 
 tender, and strain it fine. 
 
 BEEF TEA. — Cut a pound of 
 fleshy beef in thin slices ; simmer 
 with a quart of water twenty min- 
 utes, after it has once boiled, and 
 been skimmed. Season, if ap- 
 proved. Ru. 
 
 BEER. See Ale. 
 
 BEER, Excellent Table . — On 
 three bushels of malt pour of hot 
 water the third of the quantity 
 you are to use, which is to be 
 thirty-nine gallons. Coverit warm 
 half an hour, then mash, and let 
 it stand two hours and a half more, 
 then set it to drain. "When dry, 
 add half the remaining water, 
 mash, and let it stand half an hour, 
 run that into another tub, and pour 
 the rest of the water on the malt, 
 stir it well, and cover it, letting it 
 infuse a full hour. Run that off, 
 and mix all together. A pound 
 and a half of hops should be in- 
 fused in water, and be put into 
 the tub for the first running. 
 
 Boil the hops with the wort an 
 hour from the time it first boils. 
 Strain off and cool. If the whole 
 be not cool enough that day to add 
 the yeast, a pail or two of wort 
 may be prepared, and a quart of 
 yeast put to it over night. Before 
 tunning, all the wort should be 
 added together, and thoroughly 
 mixed with the lade-pail. When 
 the wort ceases to work, put a bit 
 of paper on the bung-hole for 
 three days, when it may be safely 
 fastened close. In four weeks the 
 the beer will be fit for drinking. 
 
 Note. Servants should be directed 
 to put a cork into every barrel as 
 soon as the tap is taken out, and to 
 fasten in the vent-peg, the air caus- 
 ing casks to become musty. 
 
68 
 
 BET 
 
 BIS 
 
 BEETLE, House .’— Take some 
 small lumps of unslacked lime and 
 put into the cracks or holes from 
 which they issue; it will effectu- 
 ally destroy them : or it may be 
 scattered on the ground. 
 
 Another method , is to sprinkle 
 the floor at night with coarse red 
 wafers, which they will greedily 
 devour, and the red lead will act 
 upon them as poison. 
 
 Another method . Those who 
 cannot procure a regular beetle 
 trap, may make a very good subs- 
 titute, by placing a bell-lipped 
 tumbler upon the ground near 
 their haunts, and run up a conical 
 surface with sand to the lip of the 
 glass ; then, after filling the glass 
 about half-way up with beer, or 
 sugar and water, suspend a little 
 sugar itself in a thimble over the 
 glass, horizontally with its mar- 
 gin, and in the centre : you will 
 find in their eagerness to get at 
 the sugar, which is not within 
 their reach, they will overstretch 
 themselves, and falling into the 
 liquor, which will attract them, 
 you will destroy thousands. Hu. 
 
 Or make a cake of sugar, drip- 
 ping, flour, and any poison, as 
 arsenic, powdered phosphorus, See. 
 Be careful to keep the poison out 
 of the way of children, and domes- 
 tic animals. — See Cockroaches. 
 
 BEET ROOTS, to pickle.— 
 Beet Roots are a very pretty gar- 
 nish for made dishes, and are thus 
 pickled. Boil the roots till they 
 are tender, then take off the skins, 
 cut them in slices, gimp them in 
 the shape of wheels, or what form 
 you please, and put them into a 
 jar. Take as much vinegar as 
 you think will cover them, and 
 boil it with a little mace, a race of 
 ginger sliced, and a few slices of 
 horse-radish. Pour it hot upon 
 yourroots,andtie them down. Far . 
 
 BETHROOT. — An American 
 
 plant. It stops inward bleeding 
 from the kidneys, bladder, urethra, 
 &c. It is good in fevers, coughs, 
 asthma, consumption, taking a 
 teaspoonful of the powdered root 
 at a time; or it may be infused 
 and taken. United with blood- 
 root, and made into a poultice, it 
 is effectual in gangrene, or incipi- 
 ent mortification, ulcers, and sores. 
 It restrains profuse menstruation, 
 the whites, and it is an excellent 
 astringent taken after child-birth 
 for the uterine organs, employed 
 as an enema. It may be obtained at 
 the Medical Botanists. 
 
 The powdered root is used a tea- 
 spoonful at a time ; or it is infused, 
 to be drunk freely. This powder 
 united with raspberry leaves, and 
 made into tea is most effectual in 
 diarrhoea, or laxity of the bowels. 
 
 BIRD’S EYE, or Chile Vine - 
 gar . — Nearly fill a bottle with cay- 
 enne pepper pods, then pour in the 
 best white vinegar, cork, and put 
 on the hob for five or six days, 
 then cork tightly. It improves 
 with age. It is a first-rate seasoner, 
 
 BISCUITS, Flam. — Make a 
 pound of flour, the yolk of an egg, 
 and two ounces of sugar, and some 
 milk into a very stiff paste ; beat 
 it well, and knead till quite smooth ; 
 roll very thin, and cut into bis- 
 cuits. Bake them in a slow oven 
 till quite dry and crisp. Ru, 
 
 BISCUITS, American.— Rub 
 half a pound of butter into four 
 pounds of flour, and a full pint of 
 milk or water. Well wet them 
 up. Break your dough well, and 
 bake them in a hot oven. They 
 will be better with two ounces of 
 sugar added. Cut out with the 
 top of a wine-glass. These bis- 
 cuits are made light by dissolving 
 a quarter of a teaspoonful of salt 
 of tartar in half a cupful of wa- 
 ter, and adding to the mixture. 
 
 BISCUITS, a la duchesse.— 
 
BIS 
 
 BIS 
 
 69 
 
 They are made with rice flour, 
 sifted as fine as possible ; dried 
 orange flour, preserved and pow- 
 dered very fine ; rasped lemon- 
 peel ; a quarter of a pound of flour, 
 to one pound of sugar ; six yolks, 
 and twelve whites of eggs, well 
 beat up ; finish as other biscuits. 
 Add fruit or marmalade if you like. 
 
 BISCUITS, Buttered. — Dis- 
 solve a pound of butter in a quart 
 of warm milk, and with eight 
 pounds of flour make up a stiff 
 smooth paste, roll thin and stamp 
 out the biscuits, prick them, and 
 bake on tins in a quick oven. 
 
 BISCUIT CAKE. -One pound 
 of flour, five eggs well beaten and 
 strained, eight ounces of sugar, a 
 little rose or orange-flower water : 
 beat well, bake one hour. Mu. 
 
 BISCUIT CAKE.— Rub into 1 
 pound of flour six ouuces of butter, 
 and three large spoonfuls of yeast, 
 and make into a paste, with a 
 sufficient quantity of new milk ; 
 make into biscuits, and prick them 
 with a clean fork. Mu. 
 
 BISCUITS, Drop. — Beat the 
 yolks of 10 eggs, and the whites of 
 6, with one spoonful of rose water, 
 half an hour ; then put in 10 ozs. 
 of loaf sugar beat and sifted ; 
 whisk them well for half an hour, 
 then add 1 oz. of carraway-seeds 
 crushed a little, and 6 ozs. of fine 
 flour; whisk in the flour gently, 
 drop them on wafer-papers, and 
 bake in a moderate oven. Mf. 
 
 BISCUIT, French . — Flour 6 
 lbs.; milk, l^piut; butter, 6 ozs. ; 
 sugar, cupful; salt, a teaspoon- 
 ful ; 6 eggs, and half a pint of good 
 yeast. Melt the butter in the 
 milk, and beat the eggs. Add all 
 the ingredients, set it to rise, and 
 when very light, mould it into 
 small biscuits, and bake in a quick 
 oven. JJ/Vs. Dr. C. 
 
 BISCUIT, Spanish.— Beat the 
 yolks of 8 eggs near half an hour, 
 
 then beat in 8 spoonfuls of sugar ; 
 beat the whites to a strong froth, 
 then beat them very well with 
 yolks and sugar near half an hour; 
 put in 4 spoonfuls of flour, and a 
 little lemon cut very fine, and bake 
 them on papers. Mf. 
 
 BISCUITS, Ginger . — Take half 
 an ounce of pounded ginger, the 
 weight of seven eggs in sugar, and 
 half the weight in flour ; pound 
 the sugar and sift it through a silk 
 sieve; beat up the yolks of the 
 eggs with the sugar until it is 
 quite thick, then beat up the 
 whites until they are stiff; put 
 them together, add the flour, stir- 
 ring it lightly in, and bake them 
 in a slow oven. 
 
 BISCUITS, Sard .— Warm two 
 ounces of butter in as much 
 6kimmed milk as will make a pound 
 of flour into a very stiff paste, beat 
 it with a rolling-pin, and work it 
 very smooth. Roll it thin and 
 cut it into round biscuits ; prick 
 them full of holes with a fork. 
 About six minutes will bake them. 
 
 BISCUIT JELLY. White 
 
 biscuit, 1 pound'; white sugar, 3 
 pounds; water, 2 gallons. Boil 
 to one-half, strain and evaporate 
 to a proper consistence, then add 
 wine, 1 pint ; cinnamon, | oz. 
 
 BISCUIT, Light Lemon . — For 
 eight eggs put eight spoonfuls of 
 sugar in a basin, and a little 
 rasped lemon ; put six yolks into 
 the sugar, and beat them well ; 
 then beat the whites of eggs to 
 snow, and add them; mix well 
 three spoonfuls of flour ; drop them 
 into paper cases, and sift sugar 
 over them. Bake in a slow oven. 
 
 BISCUITS, Naples and Savoy. 
 
 To one pound of loaf sugar, 
 
 grated fine, add nine eggs, (take 
 the whites out of two,) add one 
 pound of flour, beat your eggs very 
 well, and then whisk your sugar 
 and eggs together with a little 
 
60 
 
 BIS 
 
 BIS 
 
 rose water, add the flour and bake 
 them long; or round. 
 
 BISCUITS OF FRUIT.— 
 Take fruit of any kind, scald it, 
 and to the pulp, put an equal 
 quantity of the finest sugar, beat 
 it an hour or two, then place in 
 little white paper forms, dry in a 
 cool oven, turn the next day, and 
 in a few days box them. 
 
 BISCUITS, Orange Hearts 
 Put three quarters of a pound of 
 powderd sugar into a basin, and 
 thirty yolks of eggs ; take seven 
 preserved orange peels pounded 
 very fine ; add a handful of sweet 
 and half a handful of bitter almonds 
 pounded fine, and then mixed with 
 a little orange flower water. 
 Then put four eggs into the basin 
 with the other ingredients, mixing 
 them well, and beating until a fine 
 froth arises. Then add half a 
 pound of sifted flour to mix with 
 the batter very lightly. Butter 
 the moulds, fill them and sift a 
 little powdered sugar over the top. 
 Place in a quick oven, and empty 
 the tins while hot. 
 
 BISCUITS, PIC NIC.— Into 
 a pound of flour, work very small 
 two ounces of butter, mix well 
 with half a salt-spoonful of the 
 finest carbonate of soda, two ounces 
 of sugar, mix these thoroughly 
 with the flour, and make up the 
 paste with a few spoonfuls of milk, 
 not more than quarter of a pint. 
 Knead it very smooth and roll it 
 quarter of an inch thick. 
 
 BISCUIT POWDER. — Dry 
 your biscuits in a slow oven, roll 
 them, and grind them with a 
 rolling-pin on a clean board, till 
 reduced to powder. Sift it through 
 a close hair sieve, and it is fit for 
 use. 
 
 BISCUITS, Mice . — Six ounces 
 of fine sugar, half a pound of 
 ground rice, six ounces of butter, 
 six ounces of flour, and mix it into 
 
 a paste with two eggs. Add a 
 little lemon juice. Be careful in 
 the baking. 
 
 BISCUITS, Richmond. — Flour, 
 2 lbs. ; Butter, \ lb, two eggs, 
 and milk sufficient to make a thick 
 paste; a little sugar, and a few 
 currants. Make the biscuits round, 
 and half an ounce in weight. Bake 
 in a quick oven ; they will be 
 brown in a minute or two. Pre- 
 viously steep the currants in hot 
 water. Season if you like with 
 cinnamon, &c. 
 
 BISCUITS, Seed.— Flour, 1 lb; 
 sugar, 4 ozs; carraway seeds, as 
 many as you like ; half a tea- 
 spoonful of carbonate of soda; with 
 milk and cream, or buttermilk, 
 mix well, roll thin, and with the 
 top of a wine-glass cut them out, 
 and bake quickly. 
 
 BISCUITS, Spice . — Take three 
 pounds of flour and three pounds 
 of sweet almonds cut in half; add 
 three ounces of cinnamon and mace 
 pounded, and one pound of fine 
 sugar. Mix. Take three pounds 
 of loaf sugar, boil slightly in some 
 water, and mix with the other in- 
 gredients, and pound to the con- 
 sistency of paste, heat the oven 
 very hot, cover a plate with three 
 sheets of clean paper. Roll the 
 paste to a form like a large rolling- 
 pin, place it on the paper, and 
 press it down, letting it bulge 
 slightly in the middle. When 
 baked, and, while hot, cut into 
 slices across, about the eighth of 
 au inch in thickness, in the form 
 of a rusk. 
 
 BISCUITS, Spicy. Pound 
 
 candied lemon in a mortar with 
 some orange-flowers crisped; add 
 two spoonfuls of apricot marma- 
 lade, four ounces of loaf sugar, 
 and the yolks of four eggs. Mix 
 well, and rub it through a sieve ; 
 then, add the whites of the eggs 
 beaten to a froth, and put the bis- 
 
Bit 
 
 BLA 
 
 61 
 
 cuits, in an oblong form, on ■white 
 paper ; sift sugar over, and bake. 
 These biscuits are very rich. The 
 sweetmeat may be varied accord- 
 ing to fancy. 
 
 BISCUIT, American. — Butter- 
 milk, 1| pint ; a little salt, 2 spoon- 
 fuls of carbonate of potash dissol- 
 ved in 4 table-spoonfuls of hot 
 water. Mix flour enough to be 
 stiff. Add shortening. Form and 
 bake immediately. 
 
 BISCUITS, Yarmouth. — Take 
 six ounces of well washed and 
 picked currants ; dry them well, 
 and rub a little flour among them 
 to make them white ; add half a 
 pound of powdered sugar, twelve 
 ounces of sifted flour, and half a 
 pound of the best fresh butter. 
 Break three eggs and mix the 
 whole together until it becomes of 
 the consistence of paste ; then roll 
 and cut into shapes. The oven 
 must be hot, and paper must be 
 used. Bake to a slight brown 
 colour. 
 
 BITE OF A MAD DOG.— Mr. 
 Hildebrand, Veterinary Surgeon 
 of Germany, says : Bathe the bit- 
 ten place in hot water. He has 
 ascertained, by experience, that 
 hot water has the effect of decom- 
 posing the virus, and if applied in 
 time renders cauterization un- 
 necessary. In that case, all that 
 is to be done after well bathing 
 the part, as stated, is, to apply the 
 solution of caustic potash to the 
 wound with a brush, and after- 
 wards anoint it with antimony 
 ointment. 
 
 Apply ice to the Spinal column. 
 
 This ineffectual. Or, wash well 
 
 with a strong decoction of to- 
 bacco, and then bind wetted to- 
 bacco on the wound. Or, take 
 
 a pound of salt, dissolve in a quart 
 of water. Squeeze, bathe, and 
 wash the wound with this liquid 
 for one or two hours ; then bind 
 
 some salt upon it for ten or twelve 
 hours. Or, mix powdered liver- 
 
 wort, four drachms ; black pepper, 
 two drachms. Divide this into 
 four parts, and take one in warm 
 milk for four mornings, fasting. 
 Dr. Mead affirms he never knew 
 this fail. Wesley. 
 
 BITTER, an excellent Family. 
 — Two ounces of gentian root, half 
 ounce of Virginian Snake root, a 
 pint of water, and a pint of bran- 
 dy. Infuse for three days, strain, 
 and bottle for use. This bitter is 
 excellent for the stomach. 
 
 BITTER INFUSION.— Take 
 
 gentian root, cut into pieces, half 
 an ounce ; dried Seville orange 
 peel, bruised, one drachm ; corian- 
 der seeds, bruised, half a drachm ; 
 spirits of wine, four ounces ; wa- 
 ter, one pint. First pour on me 
 spirits of wine, and in three hours 
 the water ; then macerate for 
 twelve hours, and strain. Take 
 three spoonfuls between meals to 
 promote digestion. 
 
 BITTER TONIC. — Gentian 
 root, one ounce ; the yellow rind 
 of a fresh lemon ; put into a jar or 
 bottle with hot water ; let it stand. 
 A cupful in the morning promotes 
 appetite. 
 
 BITTERSWEET OINT- 
 MENT. — Bark of Bittersweet 
 Root, 2 ounces ; cover with spirits 
 of wine, and add, unsalted butter, 
 8 ounces. Simmer and strain. 
 Excellent for swelled breasts, tu- 
 mours, ulcers, &c. It may be ap- 
 plied twice a day. 
 
 BITTERSWEET.— See Rob- 
 inson’s Herbal, page 193 ; Night- 
 shade , Woody —It is a valuable 
 plant, on account of its detergent, 
 tonic, and healing qualities. Use- 
 ful in scrofula, skin diseases, bad 
 ulcers, syphilis, &c. 
 
 BLACK BALL FOR LEA- 
 THER. — Beeswax, 2 pounds; 
 tallow. £ pound; gum arabic, j 
 
62 
 
 BLA 
 
 BLA 
 
 pound ; lamp-black, £ of a pound. 
 Melt the tallow and wax; then 
 cool a little and stir in the black 
 and gum, previously mixed. 
 
 BLACKBERRY.— See Robin- 
 son’s Herbal. Of the Blackberry, 
 Dr. Chapman says, “ Of the vege- 
 table astringents, I believe that 
 the blackberries are amongst the 
 most efficacious. To check the 
 inordinate evacuations which at- 
 tend the protracted stages of chol- 
 era infantum, no remedy has ever 
 done so much in my practice.” 
 BLACKBERRY BRANDY. ~ 
 To half a gallon of blackberry juice 
 put one pound and a half of lump 
 sugar, half an ounce of cinnamon, 
 half an ounce of grated nutmeg, 
 quarter of an ounce of cloves, and 
 one ounce of allspice. Boil it a 
 few minutes and when cool, add 
 one pint of brandy. This is an 
 invaluable remedy for diarrhoea. 
 
 BLACKBERRY CORDIAL. 
 — To one gallon of blackberry juice 
 put four pounds of lump sugar. 
 Boil and skim off. Then add one 
 ounce of cloves, one ounce of cin- 
 namon, ten grated nutmegs ; boil 
 down till sufficiently rich. Let it 
 cool and settle. Then drain off 
 and add one pint of brandy. 
 
 BLACKBERRY AND WINE 
 CORDIAL. — The following is 
 recommended as a delightful bev- 
 erage, and an infallible specific for 
 diarrbcea, or diseases of the bow- 
 els: — To half a bushel of black- 
 berries, well mashed, add a quar- 
 ter of a pound of allspice, two 
 ounces of cinnamon, two ounces of 
 cloves; pulverize well, mix, and 
 boil slowly until done; then strain 
 the juice through flannel, and add 
 to each pint of the juice one pound 
 of loaf-sugar ; boil again for some 
 time, take it off, and, while cool- 
 ing, add half a gallon of best Cog- 
 nac brandy. — Bose : for an adult, 
 a wine-glassful ; for a child, a tea- 
 
 spoonful or more, according to age. 
 
 BLACKBERRY JAM.— Ga- 
 ther the fruit in dry weather. 
 Boil or bake it for three-quarters 
 of an hour, with half its weight of 
 coarse sugar. Pot it, and keep it 
 air tight, and it will be excellent. 
 The fruit must be used when fresh 
 gathered. 
 
 BLACKBERRY JELLY. — 
 Bruise two quarts of Blackberries ; 
 add 2 quarts of water ; and when 
 they boil, run them through a 
 linen bag; boil the syrup five 
 minutes ; then to every pound of 
 juice, add a pound of sugar ; boil 
 15 minutes, skim well, and pot, 
 and put brandy papers over them. 
 The addition of a little isinglass, 
 and stewing them in a slow oven 
 till a little candied, is a great im- 
 provement, especially if half of 
 the water be left out. A. N. 
 
 BLACKBERRY SYRUP, for 
 Cholera and Summer Complaints 
 Blackberry juice, 1 quart; fine 
 sugar, | lb. ; nutmegs, cinnamon, 
 allspice, of each, £ oz. ; cloves, l£ 
 drachms, cayenne pepper, \ dr. 
 Powder them all, and gently boil 
 them in the juice for about twenty 
 miuutes. When cold, add half a 
 pint of brandy. It relieves inward 
 pains, cramp, and diarrhoea. Gu. 
 
 BLACKBERRY SYRUP. — 
 Make a syrup of a pound of sugar, 
 to each pint of water ; boil until it 
 is thick ; add as many pints of the 
 expressed juice of blackberries as 
 there are pounds of sugar; put 
 half a nutmeg grated to each quart 
 of the syrup ; boil fifteen or twen- 
 ty minutes, then add half a gill 
 of best French brandy for each 
 quart of syrup ; bottle it for use. 
 A tablespoonful for a child, or a 
 wineglass for an adult, is a dose. 
 
 BLACKBERRY WINE.— To 
 make a wine equal to port. Take 
 ripe blackberries, press the juice 
 from them, let it stand thirty-six 
 
BLA 
 
 BLA 
 
 63 
 
 hours to ferment (lightly covered) 
 and skim well ; then, to every gal- 
 lofi of the juice, add one quart of 
 water and three pounds of sugar ; 
 let it stand in an open vessel for 
 twenty-four hours; strain, and 
 barrel it. Let it stand six months, 
 then bottle and cork close. It im- 
 proves bv age. 
 
 BLACK CAP PUDDING— 
 Make a batter with milk, flour, and 
 eggs ; butter a basin ; pour in the 
 batter, and 5 or 6 ounces of well 
 cleaned currants. Cover it with a 
 cloth well floured, and tie the cloth 
 very tight. Boil nearly one hour. 
 The currants will have settled to 
 the bottom ; therefore dish it bot- 
 tom upwards. Serve with sweet 
 sauce and a little rum. A. K. 
 
 BLACK CUPS— Halve and 
 core some fine apples, put them in 
 a shallow pan, strew white sugar 
 over, and bake them. Boil a glass 
 of wine, the same of water, and 
 sweeten it for sauce. 
 
 Another way. — Take off a 
 slice from the stalk end of some 
 apples, and core without paring 
 them. Make ready as much sugar 
 as may be sufficient to sweeten 
 them, and mix it with some grated 
 lemon, and a few cloves in fine 
 powder. Stuff the holes as close 
 as possible with this, and turn the 
 flat end down in a stew-pan; set 
 them on a very slow fire, with half 
 of raisin wine, and the same of wa- 
 ter ; cover them close, and then 
 baste them with the liquor. 
 
 BLACK CURRANT JAM— 
 See Currant , p. 136. 
 
 BLACK CURRANT JELLY. 
 — See Currant , p. 137. 
 
 BLACK CURRANT LOZEN- 
 GES. — Boil the fruit in a jar 
 stopped close. Strain the juice 
 through a coarse sieve. Measure 
 the juice, and boil briskly half an 
 hour. The more the juice has 
 evaporated before adding the sugar, 
 
 the better. For every full quart 
 of juice (as first measured into the 
 pan,) allow — Fine loaf sugar, 5 
 oz. ; best gum arabic, finely pow- 
 dered, 3 drachms, cream of tartar, 
 3 drachms. Mix these well in a 
 basin with a very small quantity 
 of the boiling juice, stirred briskly 
 to it till smooth, then stir in the 
 whole. Boil the mass till it is 
 stiff and candies on the sides of the 
 pan. Pour it on plates turned up- 
 side down ; the thickness should 
 not exceed one-eighth of an inch. 
 Dry in the sun, or in front of a fire, 
 but at some distance. When quite 
 dry, cut out in lozenges. A sharp 
 tin cutter is the best instrument. 
 The form should be either square, 
 diamond, or hexagonal, that the 
 pieces may be cut close to another 
 without waste. Shake among the 
 lozenges a little magnesia to pre- 
 vent sticking. Keep them in a 
 wide-mouthed bottle, with a glass 
 stopper. N. B — These lozenges 
 
 may be made with the entire fruit. 
 
 BLACK CURRANTS, to pre- 
 serve . — Get the currants when they 
 are dry, and pick them ; to every 
 1^ lb of currants, put 1 lb. of sugar 
 into a preserving pan, with as 
 much juice of currants as will dis- 
 solve it; when it boils, skim it, 
 and put in the currants, and boil 
 them till they are clear ; put them 
 into a jar, lay brandy paper over 
 them, tie them down, and keep in 
 a dry place. A little Raspberry 
 juice is an improvement. Hu. 
 
 BLACK CURRANT PUD- 
 DING, to bake . — Make a puff 
 paste crust, roll it thin, line a basin 
 with it, put three parts full of the 
 currants, fill up with sugar, and 
 put a paste cover over on the top, 
 well closed ; bake on a tin in a 
 moderate oven 50 or 60 minutes. 
 When served turn out upon a dish. 
 Serve with cream, <fec. 
 
 When boiled, use a suet crust, 
 
64 
 
 BLA 
 
 BLA 
 
 and proceed as above, boiling two 
 hours. A. N. 
 
 BLACK CURRANT WINE. 
 — Take six gallons of ripe cur- 
 rants and put them into a large 
 jar. Boil nine or ton gallons of 
 water with four pounds of loaf 
 sugar. Skim well, and let it stand 
 for forty-eight hours. Then strain 
 through a flannel bag into another 
 vessel, return it into the jar, and 
 let it stand three weeks to settle, 
 and then bottle off. 
 
 BLACK DRAUGHT.— Infuse 
 2 ozs. of Senna leaves, and a \ oz. 
 of Ginger in hot water (not boil- 
 ing) for eight hours. Strain, and 
 to the liquor add six ounces of 
 Epsom Salts, 1 oz. of Liquorice ; 
 gently simmer till the Salts are 
 dissolved. When cold, add £ oz. 
 of Sal Volatile and six drops of 
 the Oil of Cloves. Cork tightly. 
 In order to keep it for a length of 
 time, 2 ozs. of Tincture of Senna 
 should be added. 
 
 BLACK EYE. — This is caused 
 by a blow or bruise. If attended 
 with inflammation and pain, wash 
 the eye often with very warm wa- 
 ter, iu which is dissolved a little 
 carbonate of soda ; or with equal 
 parts of tincture of opium and wa- 
 ter. If the pain be acute, foment 
 with a decoction of stramonium 
 leaves, simmered in spirits. Wash 
 the eye, and bind on the leaves ; 
 often repeat. Perhaps the best 
 application is a poultice of Slip- 
 pery Elm-bark. Mix with milk, 
 and put it on warm. 
 
 To remove the black colour of 
 the eye, bind on a little raw meat ; 
 or a poultice made of the root of 
 Solomon’s seal. Culpeper says, “ It 
 is available for bruises, falls, or 
 blows, to dispel thecongealedblood, 
 and to take away the pains, and the 
 black and blue marks that abide 
 after the hurt.” The blat ^tvIlCSS 
 
 may be concealed by painting the 
 part with flesh-coloured paint. 
 
 BLACKING BALLS, (tomahe) 
 —Take of mutton suet, four 
 ounces ; bees’ wax, one ounce ; 
 sugar-candy, or gum arabic and 
 coarse sugar, one drachm, in fine 
 powder. Melt these well together, 
 over a gentle tire, and add about a 
 spoonful of turpentine, and lamp- 
 black sufficient to give it a good 
 black colour. While hot enough 
 to run, make it into a ball, by 
 pouring the liquid into a tin mould ; 
 or let it stand till almost cold, or it 
 may be moulded by the hand. Hu. 
 
 BLACKING, real Japan . — 
 Take three ounces of ivory-black, 
 two ounces of coarse sugar, one 
 ounce of sulphuric acid, one ounce 
 of muriatic acid, one lemon, one 
 table-spoonful of sweet oil, and 
 one pint of vinegar. First mix 
 the ivory-black and sweet oil to- 
 gether, then the lemon and ougar, 
 with a little vinegar to qualify the 
 blacking ; then add the sulphuric 
 and muriatic acids, and mix them 
 all well together. 
 
 The sugar, oil, and vinegar, 
 prevent the acids from injuring 
 the leather, and add to the lustre 
 of the blacking. Hu. 
 
 BLACKING CAKE for Boots 
 and Shoes. — Gum Arabic, one 
 ounce ; a pint of soft water, or 
 more ; ivory black, two ounces ; 
 a tablespoonful of sweet oil ; trea- 
 cle, or brown sugar, one ounce. 
 Boil till of a proper thickness, and 
 mould into cakes. These cakes, 
 when used, must be dissolved in 
 vinegar, or vinegar and water. 
 
 BLACKING, Cheap .— Take of 
 ivory-black, one pound ; lamp- 
 black, half an ounce ; treacle, one 
 pound ; sweet oil, one ounce and a 
 half; coarse gum-arabic, half an 
 ounce; and stale vinegar, three 
 pints and a half ; mix well : first 
 dissolve the gum in a little water; 
 
BLA 
 
 BLA 
 
 65 
 
 then add gradually half an ounce 
 of oil of vitriol. Let the mixture 
 stand two days. 
 
 BLACKING, Matchlm.-Ttka 
 a quarter of a pound of ivory 
 black, two ounces of the coarsest 
 brown sugar, three pints of sour 
 table beer; mix it well together, 
 then throw in about a small table- 
 spoonful of sweet oil, and as much 
 vitriolic acid ; stir it well together, 
 and in a few hours bottle. 
 
 BLACKING, Oil Paste. — Ivory 
 black, 2 lbs ; treacle, 4 or 5 oun- 
 ces ; oil of vitriol, 2 ounces ; tan- 
 ner’s oil, 5 ounces ; (if this cannot 
 be obtained, then use 4 ounces of 
 best tallow, gum arabic, 1 ounce. 
 Mix the oil and vitriol together, 
 and let it stand 24 hours ; dissolve 
 the gum in a cupful of warm wa- 
 ter ; then add three table spoonfuls 
 of best vinegar; heat it and mix 
 with the oil ; &c., and then add the 
 Ivory Black, Treacle and white of 
 two eggs. A superior Blacking. 
 
 BLACKING, Another. — A 
 quarter of a pound of ivory black, 
 a quarter of a pound of moist su- 
 gar, a table-spoonful of flour ; a 
 piece of tallow the size of a walnut ; 
 and a small piece of gum arabic. 
 
 Make a paste of the flour ; and, 
 while hot, put in the tallow ; then 
 the sugar; and, afterwards, mix 
 the whole well together in a quart 
 of water. ^ u - 
 
 BLACK LACE, toclean.-^S ind 
 the lace round a board four inches 
 wide. Make a lather of white soap 
 and water, and then wash the lace 
 with great care and a gentle hand ; 
 rinse away the soapy water with 
 clean, milk-warm water ; then let 
 it gently dry. Next day make 
 some good strong tea — black tea is 
 best — and dissolve in it a little gum 
 arabic, using about as much gum 
 as one would sugar. Rinse the 
 clean lace in this gum-tea several 
 times. The tanning principle will 
 
 restore the colour of the lace, the 
 gum will impart stiffness. Before 
 the lace is quite dry it must be 
 folded backwards and forwards be- 
 tween the alternate leaves of an 
 old book, and then pressed. 
 
 BLACK LACE, to clean . — Pass 
 the lace through a warm liquor of 
 bullock’s gall and water ; after- 
 wards rinse in cold water; then 
 take a small piece of glue, pour 
 boiling water on it, and again pass 
 the lace through it ; clap it with 
 your hands, and frame it to dry. 
 
 BLACK PAPER/or transfer. 
 — Mix well together fine lamp 
 black and sweet oij, and a drop or 
 two of turpentine. Apply it to 
 soft sheets of paper with a flannel 
 or a soft sponge. 
 
 BLACK REVIVER. — First 
 dip the cloth in, or apply to the 
 article with a sponge, a solution of 
 bichromate of potass. Then do in 
 the same way with a decoction of 
 logwood, and lastly with a little so- 
 lution of copperas ; this makes a 
 capital black. Cloth is best dyed 
 when it is boiled a little. Gu. 
 
 BLACK SALVE, or, Healing 
 Salve . — Olive Oil, 1 pint; Com- 
 mon Resin, \ ounce; Bees’ wax, £ 
 ounce; Venice Turpentine, 
 ounce. Melt, raising the oil nearly 
 to the boiling point ; then gradu- 
 ally add two or three ounces of 
 powdered red lead while on the 
 fire ; do not bum it ; boil slowly 
 till it becomes a dark brown ; re- 
 move from the fire, and add one 
 drachm of powdered Camphor 
 when it is nearly cold.— This is a 
 first-rate healing salve, superior to 
 . most, is wonderful in bums, scalds, 
 scrofulous, fistulous, and all other 
 ulcers. Spread on linen, and re- 
 new daily. . [rAA _ 
 
 BLACK STAIN for WOOD. 
 
 Pour one quart of boiling water 
 
 on half an ounce of commercial 
 extract of Logwood ; when the so- 
 £ 
 
66 
 
 BLA 
 
 BLA 
 
 lution is effected, add half a drachm 
 of Yellow Chromate of Potash, and 
 let the whole be well stirred. 
 
 BLADDER, Inflammation of. 
 It manifests itself by pain and 
 tightness in the lower part of the 
 abdomen ; the pain increases by 
 pressure, there is a constant desire 
 to pass urine, and great difficulty 
 in passing a few drops; sometimes 
 there is complete retention ; the 
 bladder may become enlarged, 
 caused by the inflammatory action. 
 In old people the chronic form oc- 
 curs, and it is frequently caused 
 by stone. In the decline of life, 
 the common symptom is the diffi- 
 culty of making water. 
 
 In painful retention of urine, 
 hot fomentations of herbs, as hops, 
 wormwood, tansy, camomile flow- 
 ers, and a little valerian root, may 
 be applied over the region of the 
 bladder. Use also the warm foot- 
 bath. Parsley tea with a little 
 spirits of nitre and best gin may be 
 taken. Take also the Diuretic 
 Infusion , which see. Should these 
 fail, use the hip-bath, temperature 
 from 86 to 96, for half an hour ; 
 take also a tablespoonful of castor 
 oil, and, if the pain is severe, 
 twelve drops of laudanum. Warm 
 injections are also serviceable. Add 
 to the injections a little Tincture 
 of Lobelia. 
 
 The following is an excellent 
 remedy in affections of the bladder, 
 particularly in old age : — 
 
 Solidified Copaiaba, Alcoholic 
 Extract of Cubebs, equal parts. 
 Mix and make into three or four 
 grain pills, and give one or two 
 three times a day. It has been 
 known to act like a charm. It is 
 invaluable in all urinary affections, 
 and especially those which affect 
 old people. It allays pain and ir- 
 ritation about the neck of the blad- 
 der, of the prostrate gland, and in 
 the kidneys. In case of extreme pain 
 
 apply the Irritating Plaster (which 
 see) over the pnbic region. 
 
 To strengthen the bladder, avoid 
 all intoxicating drinks, exposure 
 to wet, damp, and cold ; sponge 
 the lower parts of the abdomen 
 with salt and water, and occasion- 
 with vinegar. See Urine , or 
 Urinary. 
 
 BLANC-MANGE, A RICH. 
 —Simmer an ounce and a quarter 
 of fine isinglass in a pint and a half 
 of new milk ; add the rind of half 
 a lemon, shred very fine, two 
 blades of mace, a stick of cinna- 
 mon, and sweeten to taste with 
 loaf-sugar. Blanch and pound 
 with a spoonful of rose-water, half 
 an ounce of sweet almonds, eight 
 or ten bitter; put them to the 
 milk, and mix. When the isin- 
 glass is dissolved, strain through 
 a new flannel, to half a pint of rich 
 cream, and stir well. When it 
 has stood an hour, pour it off into 
 another basin, leaving the sedi- 
 ments at the bottom, and when 
 nearly cold, pour it into moulds, 
 jelly glasses, or custard cups. Two 
 tablespoonfuls of noyeau will an- 
 swer the purpose of the almonds. 
 And the isinglass may be dissolved 
 in a pint of water and half a pint 
 of milk. 
 
 Another way. — Put one ounce 
 and a half of isinglass into a basin, 
 and pour over it a quart of boiling 
 milk ; cover it over with a plate, 
 and let it stand till the next day ; 
 put it into a saucepan with the rind 
 of a lemon, a bit of cinnamon, and 
 a little loaf sugar ; let it boil till 
 the isinglass is dissolved, then add 
 to it some orange flour and rose- 
 water, and a little Sherry wine ; 
 strain and cool a little, wet the 
 moulds in cold water, and pour it 
 into them. Sweet and bitter al- 
 monds blanched, and beat in a mor- 
 tar with a little rose-water, may 
 be added, if agreeable. 
 
BLA 
 
 BLE 
 
 67 
 
 BLANC-MANGE, Arrow-root. 
 —Put two tea-cupfuls of arrow- 
 root to a quart of milk. Flavour 
 it with an ounce of sweet almonds, 
 and fifteen or sixteen bitter, 
 blanched and pounded ; or with 
 noyeau. Moisten the arrow-root 
 with a little cold milk, and pour 
 to it the boiling milk, stirring all 
 the time. Then put it in the 
 saucepan, and boil it a minute or 
 two, still stirring. Dip the moulds 
 in cold water. Turn it out when 
 cold. 
 
 BLANC-MANGE, Isinglass.- 
 One ounce of IsiBglass dissolved 
 in 1 pint of boiling milk, and fla- 
 voured with bitter almonds, lemon- 
 peel, &c. If boiled for some time 
 together, it will be fit for mould- 
 ing. Stir occasionally while cool- 
 ing. It is an excellent diet for an 
 invalid. 
 
 BLANC-MANGE, Oswego . — 
 Four tablespoonfuls or three oun- 
 ces of Oswego Prepared Com to 
 one quart of milk. Dissolve the 
 com to some of the milk. Put 
 into the remainder of the milk, 
 four ounces of sugar, a little salt, 
 a piece of lemon rind, or cinnamon 
 stick, and heat to near boiling. 
 Then add the mixed com, and boil 
 (stirring it briskly) four minutes : 
 take out the rind, and pour into a 
 mould or cup, and keep until cold. 
 When turned out, pour round it 
 any kind of stewed or preserved 
 fruits, or a sauce of milk and sugar. 
 
 BLANC-MANGE, RICE . 
 
 Swell four ounces of rice in water; 
 drain and boil it to a mash in good 
 milk, with sugar, a bit of lemon- 
 peel, and a stick of cinnamon. 
 Take care it does not bum, and 
 when quite soft pour it into cups, 
 or into a shape dipped into cold 
 water. When cold turn it out, 
 garnish with currant jelly, or any 
 red preserved fruit. Serve with 
 cream or plain custard. 
 
 BLANC-MANGE, RICE. 
 
 Steep a tablespoonful of rice in | 
 pint of cold milk for eight hours, 
 adding more milk as it dries up, to 
 ! keep it moist and soft. Boil half 
 an hour. Flavour with almonds, 
 or lemon-peel, cinnamon, or nut- 
 meg. When the rice becomes 
 pulp, place it in moulds till cool, 
 ‘when it will turn out. 
 
 BLEEDING AT THE NOSE. 
 —Use wheaten flour; it forms a 
 good styptic ; snuff it up the nose. 
 Tighten the garters ; apply liga- 
 tures to the arms, and put the feet 
 into warm water, to bring the blood 
 downwards. To apply a cold wet 
 cloth to the privities is effectual. 
 When it arises from constipation, 
 the bowels should be moved im- 
 mediately. Or plug the nostrils 
 
 up with lint steeped in strong vin- 
 egar, and apply cloths dipped in 
 cold water. The application of ice 
 to the back, temples, &c. is also 
 
 serviceable. Or dissolve two 
 
 scruples of Nitre in half a pint of 
 water, and take a cupful every 
 hour. Or apply to the neck be- 
 
 hind, and on each side, a cloth dip- 
 ped in cold water. Or wash the 
 
 temples, nose, and neck, with vin- 
 egar. Or snuff up vinegar and 
 
 water. Or foment the legs and 
 
 arms with it. Or dissolve an 
 
 ounce of powdered alum in a pint 
 of vinegar ; dip a cloth in it, and 
 apply it to the temples, steeping 
 the feet in warm water. — Wesley. 
 
 BLEEDING OF A WOUND. 
 — Make two or three tight liga- 
 tures toward the lower part of each 
 
 joint: slacken them gradually. 
 
 Or, apply tops of nettles bruised. 
 
 Or, strew on it the ashes of a 
 
 linen rag dipped in sharp vinegar 
 
 and burnt. Or, take ripe puff 
 
 balls, break them warily, and save 
 the powder. Apply it to the 
 wound, and bind it on. This will 
 stop it speedily.— Or, take two 
 
BLO 
 
 BLO 
 
 ounces of Brandy; two drachms 
 of Castile Soap ; Potass, one 
 drachm ; scrape the soap fine, and 
 dissolve it in the Brandy, add the 
 Potass, mix, and keep well corked. 
 Apply a little of this to a bleeding 
 wound, and the blood will imme- 
 diately congeal. — Wesley. 
 
 BLESSED THISTLE. — See 
 Robinson’s Herbal. 
 
 BLISTERS, Management of . — 
 Spread the plaster thinly on paper, 
 or linen, and rub over it a few 
 drops of olive oil. In this way the 
 blister acts speedily, and with less 
 irritation than usual. 
 
 BLISTERED FEET.— Before 
 and after walking, wash the feet 
 well in a solution of Sal Ammo- 
 niac — half an ounce in two quarts 
 of water. Let not the stocking be 
 wrinkled, or much mended, when 
 you walk. Easy boots and shoes 
 should be worn, and very smooth 
 next to the sole of the foot.^— Or, 
 the best remedy for this is to rub 
 the feet, when going to bed, with 
 spirits mixed with tallow, dropped 
 from a lighted candle into the palm 
 of the hand. 
 
 BLOOD-ROOT ; Sanguinaria 
 Canadensis . — An American plant. 
 It has great emetic and expectorant 
 influence. It is tonic, narcotic, 
 stimulant, emetic, according to the 
 dose and form in which it is admin- 
 istered. In a large dose it produ- 
 ces nausea, &c. In small doses, 
 it acts as a stimulant and tonic. 
 Like digitalis, it calms the pulse. 
 It is an invaluable remedy in dis- 
 eases of the chest, lungs, and liver. 
 
 Dr. Beach, of America, says, 
 “ In plethoric constitutions, when 
 respiration is very difficult, the 
 cheeks and hands livid, the pulse 
 full, soft, vibrating, and easily 
 compressed, the Blood-root has 
 done more to obviate the symptoms 
 and remove the disease than any 
 other remedy used. It is most 
 
 useful in bleeding at the lungs, 
 influenza, hooping-cough, and 
 croup. It should be given in 
 quantity to cause vomiting.” 
 
 Thirty drops of the saturated- 
 alcoholic solution taken three times 
 a day, cured a bad case of rheuma- 
 tism in a gouty person. It is also 
 of great benefit in Asthmatic af- 
 fections, scarlet fever, jaundice, 
 and female obstructions. In Wa- 
 ter of the Chest, (hydro thorax,) 
 doses of fifty or sixty drops should 
 be given until nausea follows each 
 dose. It is excellent in chest com- 
 plaints, and excessive expectora- 
 tion. 
 
 Externally, Blood Root is a great 
 healer of the worst sores, ulcers, 
 ringworms, tumours, (and taken as 
 snuff, of Polypus ;) — used as a 
 powder, or as a wash. The roots 
 are generally used ; but the leaves 
 have similar virtues. It is given 
 in the form of syrup, extract, in- 
 fusion, decoction, and tincture. 
 
 As an emetic it should be com- 
 bined with Lobelia. If infused 
 in vinegar, its effects, as a wash, 
 are more powerful in sores, ulcers, 
 tetters, and ringworms. 
 
 Dr. Tully asserts that in the 
 subacute form of inflammation, 
 which often precedes a rapid 
 phthisis, or consumption, the cure 
 may, in general, be trusted to San- 
 guinaria } (Blood-root) and Opium, 
 after the previous use of aperients. 
 In confirmed phthisis, it is of more 
 value, he says, in combating and 
 palliating symptoms than any 
 other remedy. 
 
 Dr. Stevens, of Ceres, (1850) 
 has seen the most marked benefit 
 result from it in haemoptysis , (spit- 
 ting of blood.) For this symptom 
 it was employed by Dr. N. Smith, 
 and others, with remarkable suc- 
 cess, some years ago. 
 
 As an expectorant in the first 
 and second stage, its action is said 
 
BLO 
 
 BLO 
 
 to be certain to arrest the cough 
 and freely empty the bronchial 
 tubes. In the second and third 
 stages, it is a remedy of some im- 
 portance, that can be relied on. 
 
 I gave it in three cases of that 
 condition of body, preceding the 
 deposition of tubercle, although 
 there was cough, short and feeble 
 inspiration, and a general phthisi- 
 cal aspect. In one, a girl of ten 
 years, there was an hereditary 
 predisposition, and many symp- 
 toms of phthisis in the first stage 
 were present, but no physical 
 signs of the disease. She had 
 taken cod-liver oil and other reme- 
 dies without benefit, and was ex- 
 tremely weak and emaciated. Af- 
 ter attending to the secretions, I 
 put her on the compound sangui- 
 naria powder nightly, which per- 
 mitted me subsequently to give 
 her steel, and to resume the cod- 
 liver oil. Her health improved; 
 the cough diminished and disap- 
 eared; she gained strength and 
 esh, and was restored to perfect 
 health. In a girl of ten years, 
 with a sluggish liver, jaundice, 
 cough, but no deposition of tuber- 
 cle, the same good result ensued, 
 although the time was longer. 
 
 In the first stage of phthisis, 
 wherein actual deposition of tuber- 
 cle was going on, with all the 
 symptoms well marked, in which 
 cod-liver oil alone was not agree- 
 ing, I have combined with it small 
 doses of the compound sanguinaria 
 powder twice a day, with relief to 
 shortness of breath, and improve- 
 ment of the general health ; and 
 all the improvement has been at- 
 tributed by the patients to the san- 
 guinaria. 
 
 In the second stage, the tincture 
 in moderate doses may be com- 
 bined with other expectorants with 
 great advantage, and will assist 
 other remedies to cure ; whilst, in 
 
 the third, the relief afforded in a 
 ready expectoration and complete 
 emptying of the bronchial tubes is 
 really marvellous. The expecto- 
 ration becomes more easy, the 
 breathing clearer, the spasmodic 
 efforts at coughing less ; and much 
 improvement will result for a time 
 in the last stage of this malady. 
 Some bitter infusion may be com- 
 bined with the sanguinaria, with 
 decided good effect in the dyspep- 
 sia, or loss of appetite sometimes 
 present. I believe tbe sangui- 
 naria in moderate doses will be 
 found a remedy of much service in 
 the pretubercuJar and first stages 
 of phthisis, either alone or com- 
 bined with other substances ; and 
 that as an expectorant, in the 
 second and third, it cannot be sur- 
 passed. It materially helps to 
 prolong life even in very hopeless 
 cases. 
 
 Bronchitis. In the chronic 
 form, it is in general use all over 
 America, as one of the most active 
 expectorants. Dr. Leonard ob- 
 serves, that its acrimony renders 
 it powerful in removing the tena- 
 cious phlegm, and which it i s our 
 object to get rid of. Dr. Wood, of 
 Philadelphia — a name honoured in 
 America, and well known in 
 Europe — recommends the tincture, 
 among other remedies, as well 
 adapted for this complaint, four 
 to six times a day, kept just within 
 the nauseating point. It is used 
 extensively in the various hos- 
 pitals in Canada, and is found 
 truly valuable as a remedy. Its 
 value in bronchitis I have known 
 for some years, and have found it 
 more serviceable than many other 
 expectorants, and one that pro- 
 motes the expulsion of mucus in 
 such a manner as to afford very 
 great relief, with a feeling of 
 warmth and comfort to the patient. 
 
 Catarrh , is much benefited by 
 
70 
 
 BLO 
 
 BLO 
 
 this remedy. Equal parts of the 
 tincture and of paregoric were 
 found by Dr. Tully to afford most 
 marked relief. It produces a 
 warmth about the chest, which 
 the patients find agreeable. It is 
 much employed in cold in the 
 head, promoting the discharge of 
 mucus, and imparts a pleasing 
 sense of warmth to the whole 
 head. Dr. R. P. Stevens speaks 
 highly of its virtues in this affec- 
 tion, combined with cloves and 
 camphor, and taken as snuff. As 
 a gargle it is very efficacious. 
 
 Asthma. The paroxysms of 
 asthma are much relieved by it. 
 I gave it with advantage to a fe- 
 male aged 57, who had been asth- 
 matic since the change of life in 
 1850, and who suffered from fre- 
 uent diarrhoea and dyspnoea, or 
 ifficult breathing. It completely 
 dispelled an asthmatic cough in a 
 female of 30, who had aborted a 
 few weeks before. Among other 
 cases, was a girl of 13, with here- 
 ditary asthma, and symptoms of 
 stone in the bladder. She passed 
 her water in bed, was fretful and 
 irritable, and the urine was loaded 
 with lithates. She rapidly im- 
 proved under a suitable pectoral 
 mixture and the compound san- 
 guinaria powders, and in a little 
 while was restored to perfect 
 health. Its efficacy in asthma is 
 confirmed by other observers, and 
 amongst them may be mentioned 
 Dr. Eberle, who speaks well of it. 
 —It is most valuable in Hooping 
 Cough. It should be combined 
 with camphorated tincture of 
 Opium. 
 
 Croup. Dr. Nathan Smith and 
 others speak of it as a sovereign 
 remedy in this disease. Dr. Bird 
 recommends its use in the mem- 
 branous stage, as an emetic, in the 
 form of decoction. It expels the 
 false membrane, and produces a 
 
 stimulating effect upon the mouth 
 and fauces. Dr. Barton pronoun- 
 ces it an excellent remedy in ma- 
 lignant sore throat, croup, and 
 similar affections, in the form of 
 an emetic and stimulating expec- 
 torant. Dr. Ives recommends it 
 as highly useful in the first stage 
 of croup, and must be given so as 
 to produce vomiting. He observes, 
 that many physicians have relied, 
 for years, wholly upon it as a 
 remedy for croup. 
 
 Diphtheria . Of the three forms 
 of this disease, the simple, croupal, 
 and malignant, it is in the two last 
 that the sanguinaria will be found 
 especially useful. In my own 
 ! practice, I employ this substance 
 as an emetic in the croupal form ; 
 it acts with energy, and produces 
 a thrilling effect upon the entire 
 mucous membrane of the fauces 
 and respiratory tract, with a feel- 
 ing of warmth. It alone, seems to 
 impart vitality to the suffering 
 throat, and I recommend it with 
 the very greatest confidence. 
 
 In the malignant form of diph- 
 theria, besides the most active 
 treatment, as hydrochloric acid to 
 the throat, &c., a gargle, of a warm 
 decoction of sanguinaria in vine- 
 gar, is invaluable. 
 
 Scarlatina. Dr. Tully has used 
 the decoction as a gargle with ben- 
 efit, and Dr. Stevens, of Ceres, de- 
 rived great benefit from full emetic 
 doses of the decoction in the ma- 
 lignant form of scarlatina. It re- 
 moves the morbid secretions of the 
 mucous membrane of the stomach, 
 oesophagus, and fauces, and tends 
 to break up the morbific influence 
 of the disease. In an epidemic of 
 scarlatina, with symptoms of the 
 most alarming character, Dr. R. 
 G. Jennings, of Virginia, after 
 the failure of almost every thing 
 else, including nitrate of silver, 
 found gargles of the infusion of 
 
BLO 
 
 BLO 
 
 71 
 
 sanguinaria in vinegar most effica- 
 cious. They effectually cleansed 
 the throat of viscid secretion, and 
 afforded much comfort to the suf- 
 fering patients, allaying all irrita- 
 tion. 
 
 Rheumatism has been treated 
 by Professors Smith and Ives, in 
 the acute form, with the tincture 
 or decoction, given till its opera- 
 tion upon the skin and system 
 generally becomes manifest. Very 
 many other physicians speak of its 
 use in the chronic form. I have 
 cured some cases of chronic rheu- 
 matism by the tincture and com- 
 pound powder. In one, a female 
 of 29, the subject of leucorrhcea 
 and rheumatism, all the pains dis- 
 appeared in a fortnight, and even 
 the leucorrhoeal discharge dimin- 
 ished. 
 
 Hepatic or Liver Diseases. In 
 the Southern States of America, 
 yellowfever, jaundice, inactivity of 
 the liver, &c. from the nature of the 
 climate, prevails, but the Sangui- 
 naria has been found by Dr. Mac- 
 bride, of Charleston, of utility in 
 torpor of the liver, with colic and 
 yellowness of the skin. Jaundice 
 he submitted to frequent trials of 
 the medicine with advantage. Dr. 
 A. D. Wilson cured a case of en- 
 largement of the liver and spleen 
 in a girl of 16, by the tincture and 
 extract. The evidence of its value 
 in jaundice, is favourable by a host 
 of careful American writers. 
 
 Amenorrhoea. It is an emme- 
 nagogue of some importance and 
 power. Indeed, its first . known 
 use among the native Indian wo- 
 men was for this purpose. If the 
 patient is plethoric and of full 
 habit, large doses are necessary; 
 and if combined with aloes, shortly 
 before the usual monthly period, 
 it will scarcely or never fail to pro- 
 duce menstruation. . 
 
 Powder. The usual dose of this 
 
 as an emetic is from ten to twenty 
 grains suspended in water. It is 
 preferable sometimes to administer 
 it as a pill, to avoid the irritation 
 of the fauces. Dr. Leonard fre- 
 quently combines it with ipecac- 
 uan ; the dose is from one to five 
 grains, repeated according to the 
 effect desired. Grain doses will 
 produce a diaphoretic and expecto- 
 rant effect ; if given every one or 
 two hours, it will then exert a se- 
 dative action, and reduce the fre- 
 quency of the pulse. 
 
 Compound Powder. Powdered 
 Blood-root, two scruples; opium, 
 powdered, one scruple; sulphate 
 of potass, powdered, seven scru* 
 pies. Mix. Dose is from three 
 to fifteen grains. It is probably 
 the least irritating of all the pre- 
 parations. 
 
 The Powder of Sanguinaria with 
 Camphor. Take of Sanguinaria 
 powdered, one scruple; powdered 
 camphor, eight grains ; powdered 
 cloves, thirty-two grains. Mix. 
 This is used in cold in the head, 
 and proves very efficacious. 
 
 Infusion of Sanguinaria. San- 
 guinaria bruised, five drachms ; 
 boiling water, a pint. Macerate 
 for four hours, and strain. The 
 emetic dose is from half an ounce 
 to an ounce, at short intervals, till 
 its effects are produced. 
 
 Decoction of Sanguinaria. San- 
 guinaria bruised, six drachms; 
 distilled water, a pint and a half. 
 Boil down to a pint, and strain. 
 Dose same as the infusion. 
 
 Extract of Sanguinaria. This 
 and the powder, can be obtained 
 of the Medical Botanists. The 
 dose is from an eighth to half a 
 grain per day. It is best to com- 
 mence with a sixteenth, according 
 to the strength of the patient. 
 
 Tincture of Blood-root. This, 
 also can be bought. Will prove 
 emetic in a dose of two to four 
 
72 
 
 BLO 
 
 BOA 
 
 drachms; but is rather intended 
 to act as a stimulant to the stomach, 
 expectorant, or alterative, for 
 which purpose twenty to sixty 
 drops may be given every two or 
 three hours in acute cases, and 
 three or four times a day in 
 chronic. 
 
 BLOOD-ROOT SYRUP. 
 
 Bruised Blood-root, 2| ounces; 
 Lobelia, £ ounce; White Sugar, 
 \\ ounce ; water, 1| pint ; gently 
 simmer half an hour, till it thick- 
 ens ; when cool, add a teaspoonful 
 of paregoric elixir. Take a table- 
 spoonful occasionally; a child a 
 teaspoonful, or less. This Syrup 
 is very valuable in chest complaints, 
 bronchial affections, coughs, and 
 difficult breathing. 
 
 BLOODY FLUX. — Feed on 
 rice, sago, and beef-tea. To stop 
 it, take a spoonful of suet melted 
 over a slow fire. Do not bleed. 
 
 A person was cured in one day 
 by feeding on rice-milk, and sit- 
 ting a quarter of an hour in a shal- 
 low tub, having in it warm water, 
 three inches deep. 
 
 BLOTCHES.— Blotches or pim- 
 ples on the face and neck are often 
 the effect of some functional de- 
 rangement of the liver or stomach. 
 Lotions, in that case, do more 
 harm than good. If they proceed 
 from a disordered liver, take the 
 compound colocynth and blue pill, 
 (which a druggist will supply,) 
 night and morning, for two or 
 three days ; then purge off with 
 two or three doses of Epsom salts 
 and senna. If they proceed from 
 derangement of the stomach, take 
 fifteen grains of carbonate of soda, 
 six grains of rhubarb, and two of 
 ginger, or cayenne pepper in water 
 twice a day, and a compound colo- 
 cynth pill every other day. Last 
 thing at night rub the blotches 
 with tallow, and in the morning 
 apply fullers earth about half an 
 
 hour, wash off with warm water 
 and soap ; and during the day sev- 
 eral times with elder-flower wa- 
 ter. Take also extract of sarsapa- 
 rilla to purify the blood. 
 
 BLUE FIRE. — Nitre, 2 parts ; 
 sulphur, 3 parts; zinc, 3 parts; 
 meal gunpowder, 4 parts. Mix. 
 
 BLUE FIRE FOR ROCK- 
 ETS.— Fine zinc filings, I part, 
 antimony, 2 parts ; nitre, 4 parts. 
 Mix. 
 
 BLUE FLAME. — Gunpowder, 
 1 part; king’s yellow, 1 part; 
 sulphur vivum, 2 parts; crude 
 antimony, powdered, 4 parts ; 
 nitrate of potash, 14 parts. Mix, 
 and sift through lawn. 
 
 BLUE FLUID FOR MAKING 
 BLUE WRITING INK— OR 
 BLUE BLACK. — Prussian Blue 
 in fine powder, 1 oz., placed in a 
 common phial, and concentrated 
 Hydrochloric Acid, 2 ozs. poured 
 over it. Effervescence ensues, and 
 the mixture soon assumes the con- 
 sistence of a thin paste. After 24 
 hours it may be diluted with 8 or 
 9 ozs. of water, and preserved in a 
 glass bottle. The intensity of this 
 colour may be lessened by water. 
 It forms an excellent Blue Writing 
 Fluid. 
 
 BLUE WRITING FLUID.— 
 Pure Prussian Blue, 6 parts ; ox- 
 alic acid, one part ; triturate with 
 water to a perfectly smooth paste, 
 then dilute. Add a little gum. 
 
 BOARDS, to scour. — Brush 
 well with soft soap, and soda, add- 
 ing a small quantity of washing 
 salts. To kill vermin wash again 
 with salt, or alum, or with chlor- 
 ide of lime. A.N. 
 
 BOARDS, to remove stains and 
 grease from . — Make a ley of pearl 
 ashes, unslacked lime, and soft 
 water. Let it settle and bottle it. 
 When used,_ dilute it with water, 
 and wash it very quickly, that 
 it may not discolour the boards. 
 
BON 
 
 BOW 
 
 73 
 
 Should the first application not 
 succeed, the operation must be re- 
 peated two or three times, or as 
 often as may be necessary for its 
 removal. To remove Ink spots 
 apply strong muriatic acid, or 
 spirits of salts. 
 
 BOILS. — Poultice the boil, and 
 paint it with aqueous Extract of 
 Opium, or Tincture of Iodine, or 
 the Rheumatic Liquid , (which see) 
 frequently. Renew the process 
 every two or three hours. A piece 
 of lint soaked in olive oil may be 
 strapped over the boil, if the per- 
 son is necessitated to do business. 
 An aperient may be proper, except 
 in weakness, when it is best to 
 give weak Elixir of Vitriol and 
 Quinine. Or, give two of the 
 Alterative Pills night and morn- 
 ing, and the Compound decoction 
 of Sarsaparilla. If a boil breaks, 
 apply the Black Salve. 
 
 BOILS. — Apply a little Venice 
 
 Turpentine. Or, an equal quan- I 
 
 tity of soap and brown sugar well 1 
 
 mixed. Or, a plaster of honey 
 
 and flour. Or, of figs. Or, 
 
 a little saffron in a white bread 
 
 poultice. Or, a tablespoonful 
 
 of yeast in a glass of water twice 
 a day. Takeanaperient.-WESLEY. 
 
 BONESET. An American 
 
 plant, and in America it is a reg- 
 ular family medicine. It posses- 
 ses emetic, expectorant, and sudo- 
 rific properties. As a laxative it 
 acts gently without irritating the 
 bowels. In fevers it is very valu- 
 able, relaxing the bowels and sub- 
 duing the febrile symptoms. In 
 rheumatism and influenza it has 
 a good effect. The cold infusion 
 is an excellent tonic. To produce 
 a vomit, take one ounce of . the 
 powdered leaves, and infuse in a 
 pint of hot water. Drink a cupful 
 every fifteen minutes until it takes 
 effect. To promote perspiration, 
 taka pma.11 doses frequently. 
 
 The root of the purple Bonesefc 
 infused is most excellent for gra- 
 vel, stone in the bladder, and all 
 obstructions in the kidneys, &c. 
 
 BORAGE. See Robinson's 
 
 Herbal. All parts of this plant 
 contain much mucilage ; the stem 
 and leaves contain the nitrate of 
 otassa, and other saline qualities, 
 t is tonic, demulcent ; it is good 
 in rheumatic affections, promoting 
 perspiration. It is very cooling 
 in fevers, &c. The flowers are 
 sometimes made into a healing 
 ointment. 
 
 BOTTLES, to purify . — Rinse 
 with lime water, or water and 
 powdered charcoal. 
 
 BOTTLE SEALING WAX. 
 — Rosin and Linseed oil, and any 
 colour boiled together, and then 
 moulded. Boil over a slow fire, 
 and carefully, to prevent ignition. 
 
 BOWEL COMPLAINT. 
 
 Tincture of Rhubarb, 1 oz. ; Syrup 
 of Rhubarb, 1£ oz. ; Laudanum, 
 i oz. ; Essence of Peppermint, f 
 oz. ; mix in half a quartern of the 
 best brandy, and cork tightly. 
 When required for use, take two 
 teaspoonfuls in half a glass of warm 
 water, and the pain will be almost 
 instantly remedied. Sometimes 
 sicknesss and vomiting are present. 
 In that case take a wine-glassful 
 of soda water, with two teaspoon- 
 fuls of brandy every hour or oft- 
 ner. One drachm of the tincture 
 of assafcetida, 20 or 30 drops 
 of laudanum, aromatic powder, 2 
 drachms; oil of peppermint, 6 
 drops; prepared chalk, 1 ounce, 
 will remove the pain and griping 
 in the stomach and bowels. If 
 not, add a quarter of a teaspoonful 
 of cayenne pepper. 
 
 For bowel complaints in chil- 
 dren, give tincture of kino, from 6 
 to 30 drops in a little warm water 
 
 sweetened. 
 
 BOWELS .— Keep them regular . 
 
74 
 
 BRA 
 
 BRA 
 
 —Neglect of them brings on all 
 sorts of diseases, and many per- 
 sons are apt to neglect them. 
 Many years ago, an old gentleman 
 at Greenock, left, at his death, a 
 number of sealed packets to his 
 friends, and opening them, they 
 fouiifcl a Bible, £50, and a box of 
 Pills, with the words, “ Fear God , 
 and keep your bowels open .” It 
 was good advice, though it might 
 have been more decorously word- 
 ed. If you were a doctor, you 
 would be astonished how many 
 violent diseases of the mind, as 
 well as of the body, are produced 
 by irregularity of the bowels. The 
 old Greeks, who were always seek- 
 ing after wisdom, but did not al- 
 ways find it, showed their know- 
 ledge and sense in calling depres- 
 sion of the mind melancholy, which 
 means black bile. 
 
 BRAIN, Inflammation of . — It 
 begins with inflammatory fever, 
 a flushed countenance, redness of 
 the eyes, pain in the head, dis- 
 turbed sleep, dryness of skin, con- 
 stipation, restlessness, irritabili- 
 ty, pain in the stomach, a tendency 
 to delirium. 
 
 It is caused by hard study, in- 
 temperance, grief, anxiety, stop- 
 ping of evacuations, exposure to 
 the heat of the sun, external in- 
 juries, &c., respiration deep and 
 slow, and sometimes difficult. 
 
 The disease is a dangerous one, 
 and often proves fatal in a few 
 days, if not speedily arrested. 
 
 Cure. — Promote the evacua- 
 tions. Remove constipation by 
 purgatives, clysters, and mix ni- 
 tre with tea and other beverages. 
 Divert the blood from the head by 
 restoring the circulation in the ex- 
 tremities — equalize the circulation. 
 Bathe up to the knees in warm 
 water. In excessive inflamma- 
 tion, apply cups to the temples, 
 and the nape of the neck. Perspi- 
 
 ration should also be promoted aB 
 much as possible. Should the dis- 
 ease appear obstinate, put a mus- 
 tard plaster between the shoulders, 
 and to the feet at night. Fre- 
 quently apply vinegar cloths to 
 the head and temples. The less 
 irritation, noise, light, and the 
 better it will be for the patient. 
 “ Cold water to the head,” says an 
 eminent physician, “ and tepid or 
 hot water to the surface of the 
 body, have a powerful effect in 
 forcing the congested blood from 
 the head, and restoring an equi- 
 librium in the circulation. 
 
 The food must be simple and 
 light, as panado, water-gruel, 
 toast and water, or lemonade, light 
 jellies, barley-water. Nothing 
 stimulating must be taken. 
 
 BRAN BEER.— Good bran, 1 
 bushel; water, (to produce,) 18 
 gallons; hops, \ pound. Mash with 
 hot water, and ferment in the usual 
 way. Thi9 beer will cost about 
 three-pence per gallon; two or 
 three pounds of sugar, or four or 
 five of treacle, improve it. 
 
 BRANDRETH’ S FAMOUS 
 PILLS.— Aloes, 4 ounces; Gam- 
 boge, 2 ounces; Extract of Colo- 
 cynth, | ounce; Castile Soap, 2 
 ounces ; Peppermint, \ drachm ; 
 Cayenne Pepper, \ drachm. Mix 
 and form into pills. 
 
 BRANDY BITTERS.— 
 Bruised gentian, 8 ounces ; orange- 
 peel, 4 ounces ; cardamoms, 3 
 ounces ; cassia, 1 ounce ; cochi- 
 neal, | ounce; spirit, 1 gallon. 
 Digest for one week, then decant 
 the clear, and pour on the dregs, 
 water, 5 pints. Digest for one 
 week longer, decant, and mi* the 
 two tinctures together. 
 
 BRASS AND COPPER, to 
 
 clean. Gently rub the article 
 
 with sweet oil, and then with 
 finely powd ered rotten stone ; clean, 
 and polish with fine leather. 
 
BRE 
 
 BRE 
 
 75 
 
 A merican meth od. Powder 
 
 rotten stone, and put it into a 
 pint of water, intimately mix, and 
 add a teaspoonful of sulphuric 
 acid. Apply, then rub off, and 
 polish with the finest whiting. 
 
 Or, wash in a hot solution 
 
 of alum, and when dry polish with 
 Tripoli powder. 
 
 BRASS WORK, to clean .— Rub 
 the article first with fine emery 
 powder and oil, using a piece of 
 felt; then rub the article well with 
 Bath brick, and lastly with fine 
 whiting. Then rub well with 
 wash-leather alone. This plan 
 answers well. A. N. 
 
 BRASS ORNAMENTS.— Di- 
 lute one part of sulphuric acid 
 with three parts of water. Apply 
 it to the article ; and then pol- 
 ish with rotten stone and whiting. 
 
 ■ ■ ■ Or, rub them with pow- 
 dered sal ammoniac moistened 
 with water, first heating the arti- 
 cle ; then rub fine rotten stone, or 
 tropoli. Rub with a piece of felt 
 hat, and good wash leather to fin- 
 ish with. 
 
 BRAWN. — Clean a pig’s head, 
 and rub it over with salt, and a 
 little saltpetre, and let it lie two 
 or three days; then boil it until 
 the bones will leave the meat ; 
 season with salt and pepper, and 
 lay the meat hot in a mould, and 
 press and weight it down for a few 
 hours. Boil another hour, cover- 
 ing. Be sure and cut the tongue, 
 and lay the slices in the middle, as 
 it much improves the flavour. 
 
 BREAD, Making and Baking. 
 Currants should be well washed, 
 dried, and set before the fire. If 
 damp they will make cakes or pud- 
 dings heavy. Before they are 
 added, dredge them with dry flour, 
 and a shake given to them which 
 causes the cakes, &c., that they are 
 put to, to be lighter. Eggs should 
 
 be well beaten, whites and yolks 
 apart, and always strained. 
 
 Sugar should be rubbed to a 
 powder on a clean board, and sift- 
 ed through a fine hair sieve. 
 Lemon-peel should be pared thin, 
 and with a little sugar beaten to a 
 paste, and then mixed with ^little 
 wine, or cream, so as to divide 
 easily among the other ingredi- 
 [ ents. After all the articles are 
 ! put into the pan, they should be 
 j very well beaten, as the lightness 
 | of the cake depends on their being 
 j well incorporated. 
 
 | Whether black or white plum- 
 cakes, they require less butter and 
 eggs for having yeast, and eat 
 equally light and rich. If the 
 leaven be only of flour, milk and 
 water, and yeast, it becomes tough- 
 er, and is less easily divided, than 
 if the butter be first put with those 
 ingredients, and the dough set to 
 rise by the fire. 
 
 The heat of the oven is of great 
 importance for cakes, especially 
 those that are large. If not pretty 
 quick, the batter will not rise. 
 Should you fear its catching by 
 being too quick, put some paper 
 over the cake to prevent its being 
 burnt. If not long enough lighted 
 to have a body of heat, or if it is 
 become slack, the cake will be 
 heavy. To know when it is soak- 
 ed, take a broad-bladed knife that 
 is very bright, and plunge it into 
 the centre, draw it instantly out, 
 and if the least stickiness adheres, 
 put the cake immediately in, and 
 close the oven. 
 
 If the heat was sufficient to 
 raise, but not to soak, I have had 
 fresh fuel quickly put in, and kept 
 the cakes hot till the oven was fit 
 to finish the soaking, and they 
 turned out well. But those who 
 bake ought to be careful that no 
 mistake occur from negligence 
 when large cakes are to be baked. 
 
76 
 
 BltE 
 
 BRE 
 
 BREAD, TO MAKE. — Put 
 half a bushel of good flour into a 
 kneading- tub; mix with it between 
 four and five quarts of warm water, 
 and a pint and a half of good yeast, 
 put it into the flour, and stir it well 
 with the hands till it becomes 
 tough. Let it rise an hour and 
 twenty minutes, or less if it rises 
 fast ; then, before it falls, add four 
 quarts more of warm water, and 
 half a pound of salt ; work it well, 
 and cover it well with a cloth. 
 Put the fire then into the oven ; 
 and by the time it is warm enough 
 the dough will be ready. Make 
 the loaves about five pounds each ; 
 sweep out the oven clean and 
 quick, and put in the bread ; shut 
 it up close, and two hours and a 
 half will bake it. In summer the 
 water should be milk warm, in 
 winter a little more, and in frosty 
 weather as hot as you can well 
 bearyourhand in, but not scalding, 
 or the whole will be spoiled. If 
 baked in tins, the crust will be 
 very nice. 
 
 Rolls, muffins, or any sort of 
 bread, may be made to taste new 
 when two or three days old, by 
 dipping them uncut in water, and 
 baking afresh or toasting. 
 
 BREAD, Adulteration in . — See 
 Adulteration. 
 
 BREAD CAKE. Take the 
 
 quantity of a quartern loaf from 
 the dough, when making white 
 bread, and knead well into it two 
 ounces of butter, two of sugar, and 
 eight of currants. Warm the but- . 
 ter in a tea-cupful of good milk. I 
 By the addition of an ounce of 
 butter or sugar, or an egg or two 
 you may make the cake the better. 
 A tea-cupful of raw cream im- 
 proves it much. It is best to bake 
 it in a pan, rather than as a loaf, 
 the outside being less hard. 
 
 BREAD, FRENCH. — With a 
 quarter of a peck of fine flour mix 
 
 the yolks cf three and whites of 
 two eggs, beaten and strained, a 
 little salt, half a pint of good yeast 
 that is not bitter, and as much 
 milk, made a little warm, as will 
 work into a thin light dough. 
 Stir it about, but don’t knead it. 
 Have ready three quart wooden 
 dishes, divide the dough among 
 them, set to rise, then turn them 
 out into the oven, which must be 
 quick. Rasp when done. 
 
 BREAD, ITALIAN.— Make a 
 stiff dough, with two pounds of 
 fine flour, six of white powdered 
 sugar, three or four eggs, a lemon- 
 peel grated, and two ounces of 
 fresh butter. If the dough is not 
 firm enough, add more flour and 
 sugar. Then turn it out, and 
 work it well with the hand, cut it 
 into round long biscuits, and glaze 
 them with white of egg. 
 
 BREAD PUDDING. — Pour 
 boiling milk over grated bread, 
 and cover it close. When soaked 
 sufficiently, beat it fine, and mix 
 with it two or three eggs, well 
 beaten. Put into a basin that 
 will just hold it, and cover it with 
 a flowered cloth, and put it into 
 boiling water. To be eaten with 
 melted butter and sugar, or pre- 
 serves 
 
 BREAD PUDDING. Boil 
 
 half a pint of milk with a bit of 
 cinnamon ; take four eggs, and the 
 whites well beaten, the rind of a 
 lemon grated, half a pound of suet 
 chopped fine, and as much bread 
 crumbs as are necessary. Pour 
 our milk on the bread and suet, 
 eep mixing it till cold, then put 
 in the lemon-peel, eggs, a little 
 sugar, and some nutmeg grated 
 fine. This pudding may be either 
 baked or boiled. Far. 
 
 BREAD AND BUTTER 
 
 PUDDING. Slice buttered 
 
 French rolls, scatter over them 
 two ounces of well-washed cur- 
 
BRE 
 
 BRE 
 
 77 
 
 rants ; beat up three eggs in half 
 a pint of new milk, and quarter of 
 a pint of cream, and four ounces 
 of sugar. Put in the dish a layer 
 of currants ; then a layer of bread 
 and butter, and so on till the dish 
 is full ; pour the milk and eggs 
 over the whole, and add nutmeg; 
 bake forty minutes. 
 
 BREAD, Rice and Wheat . — 
 Simmer a pound of rice in two 
 quarts of water till soft ; when it 
 is of a proper warmth, mix it well 
 with four pounds of flour, and 
 yeast, and salt as for other bread ; 
 of yeast about four large spoon- 
 fuls ; knead it well ; then set it to 
 rise before the fire. Some of the 
 flour should be reserved to make 
 up the loaves. If the rice should 
 require more water, it must be 
 added, as some rice swells more 
 than others. 
 
 BREAD CUP PUDDINGS. — 
 Steep bread crumbs in a pint of 
 warm milk ; beat it with 6 eggs, 
 2 ozs. of butter; sugar, brandy, 
 nutmeg, and a cupful of cream. 
 Beat well ; bake in tea-cups. Ru. 
 
 BREAD, SAGO.— Boil two lbs. 
 of sago in three pints of water 
 until reduced to a quart, then mix 
 with it half a pint of yeast, and 
 pour the mixture into fourteen lbs. 
 of flour. Make into bread in the 
 usual way. 
 
 BREAD SAUCE. — Grate some 
 old bread into a basin ; pour boil- 
 ing new milk upon it ; add an 
 onion with five cloves stuck in it, 
 with pepper and salt to taste. 
 Cover it, and simmer in a slow 
 oven. When enough, take out the 
 onion and cloves ; beat it well, and 
 add a little melted butter. The ad- 
 dition of cream very muchimproves 
 thi s sauce. -4 . N. 
 
 BREAD, Unfermented. T ake 
 fine flour, five pounds ; bicarbo- 
 nate of soda, one ounce; pure 
 muriatic acid, one ounce ; water, 
 
 one quart; salt, half an ounce; 
 mix the bicarbonate of soda and 
 the salt with the flour, and put the 
 muriatic acid into the water, and 
 then blend the whole in the usual 
 way of making dough ; bake it 
 either in tins or not. Bread thus 
 made has an agreeable natural 
 taste; keeps much longer than 
 fermented bread, and is more di- 
 gestible, and less liable to turn 
 sour or mouldy. The chemical 
 action of the acid on the soda dis- 
 engages gas, which, though it 
 makes the bread “light,” disap- 
 pears in the oven; the result of 
 this action is to produce nothing 
 but common table-salt, which can 
 be proved by mixing a similar pro- 
 portion of the acid and soda in an 
 appropriate vessel, when the taste 
 of salt will be recognised. 
 
 BREAD AND FLOUR. 
 
 lbs. oz. dr. 
 
 A peck loaf weighs . . 17 6 1 
 A half peck .. .. 8 11 0| 
 
 A quartern . . . . 4 5 8| 
 
 A peck (or st.) of flour 14 7 0 
 A bushel of flour . . 57 12 0 
 A barrel of American 
 
 flour 196 0 0 
 
 A sack, or 5 bushels 
 
 of flour, . . . . 288 12 0 
 
 BREAKFAST RELISH. 
 
 Roast fowl, cold, the same quan- 
 tity of tongue, half the quantity of 
 nice ham, and boiled egg, salt, 
 cayenne pepper, and a small por- 
 tion of powdered mace and nut- 
 meg, all chopped fine, and then 
 beat in a mortar. Pot, and pour 
 lard over the same ; but in potting 
 leave out the egg, and use butter 
 instead. 
 
 BREAST, Inflammation of . — 
 The breasts of females are some- 
 times inflamed, swelled, and sub- 
 ject to abscess. In mothers these 
 affections are painful, and prevent 
 the flow of milk. A swelling in 
 the breast may be reduced by ap- 
 
78 
 
 BRE 
 
 BRE 
 
 plying tlie Bitter-sweet Ointment, 
 and the Adhesive Strengthening 
 Plaster. If there be chill, it must 
 be removed by perspiration. For 
 this purpose hike the Sudorific 
 Powder. Also, take a teaspooniul 
 of best Rum, a teaspoonful of gin- 
 ger, quarter of a teaspoonful of 
 cayenne pepper ; boil four or five 
 minutes, and thicken with coarse 
 flour, or ground elm bark, or slip- 
 pery elm ; put a little oil upon the 
 breast, then apply the poultice, 
 and repeat three or four times. It 
 generally cures. If the pain be 
 excessive, add a small quantity of 
 Laudanum to the poultice. This 
 generally cures. 
 
 In hard swellings of the breast, 
 rub with sweet oil, or friction with 
 Soap Liniment ; a drachm of Com- 
 pound Tincture of Iodine to each 
 ounce will render it more effectual. 
 The bowels should be kept gently 
 open, to subdue the fever. 
 
 When matter has formed, it is 
 best to let it break and discharge 
 spontaneously ; or it may be punc- 
 tured with a lancet. An abscess 
 in tlie breast will discharge a long 
 time. The diet therefore should 
 be nutritious, light and strength- 
 ening. A warm bread poultice is 
 good for an abscess ; it should be 
 changed every four or five hours, 
 and covered with oiled silk. When 
 the discharge has nearly ceased, 
 simple warm water dressings may 
 be substituted, and then apply the 
 Black Salve , which see. 
 
 BREASTS, Sard. Apply 
 
 turnips roasted till soft, mashed 
 and mixed with a little oil of roses. 
 Change twice a day, keeping the 
 breast warm with flannel. 
 
 BREASTS, sore and swelled . — 
 Boil a handful of Camomile, and 
 as much Mallows in milk and wa- 
 ter. Foment with it between two 
 flannels, as hot as can be borne, 
 every twelve hours. This also 
 
 dissolves any knot or swelling in 
 any part. Wksley. 
 
 BREATH, Foetid. — The smell 
 may proceed from the lungs or 
 the stomach, but in nine cases 
 out of ten it originates in the 
 stomach, and the following is a 
 simple and prompt remedy: — 
 Three hours after a meal take a 
 large teaspoonful of a solution of 
 six parts of chlorate of potash in 
 120 parts of sugared water, and 
 at the same time rinse out the 
 mouth well with the same solution. 
 When the breath is tainted with 
 onions, eat parsley and vinegar, or 
 orris root, or gum kino. 
 
 Or, take a dose of rhubarb and 
 magnesia occasionally ; finely pow- 
 dered charcoal has been recom- 
 mended ; also a decoction of cam- 
 omile and wormwood. F or impure 
 breath caused by decaying teeth, 
 chew Orris root, and Peruvian 
 bark, or use the same as a powder. 
 Or take charcoal powder, powder- 
 ed myrrh, powdered cuttle-fish, 
 carbonate of soda, and a drop or 
 two of oil of cloves. Keep the 
 mixture in the mouth as long as 
 possible. 
 
 BREATHING, Difficult. 
 
 Vitriolated Spirits of Ether, 2 
 ounces ; Camphor, 15 grains ; 
 Paregoric, £ ounce ; Ipecacuanha 
 wine, a tablespoonful ; water, half 
 a pint. Mix, and cork well. Take 
 a teaspoonful when the breathing 
 is laborious. It relieves at once. 
 
 BREAST PANG.— Called An- 
 gina Pectoris. This is a sudden 
 and most violent pain across the 
 chest, particularly about the breast 
 bone extending towards the arms, 
 attended with difficulty of breath- 
 ing, and a sense of suffocation, 
 seeming to threaten immediate 
 dissolution. In the young, it 
 arises from nervous irritibility of 
 the heart, or internal muscles of 
 the chest ; but, in old persons, it 
 
BRE 
 
 BRI 
 
 79 
 
 is generally accompanied with 
 some organic disease of the heart 
 or the coronary arteries. 
 
 Effectual relief may be obtained 
 by quiet, rest, opium, and cordials. 
 The part should be well rubbed 
 with antispasmodics, as the am- 
 moniated tincture of guiacum ; or 
 cause an eruption by rubbing the 
 chest with the tartar emetic oint- 
 ment. The bowels should be kept 
 open by a laxative, as salts and 
 senna. Take foetid spirits of am- 
 monia, half ounce ; solution of 
 morphia, three drachms ; camphor 
 mixture, six ounces ; mix, and 
 take a table-spoonful every half 
 hour till relieved. 
 
 If the paroxysm be violent, 30 
 drops of ether, and ten or twelve of 
 laudanum, may be taken immedi- 
 ately in a little brandy and water. 
 The tincture of Lobelia also is an 
 efficacious remedy. (See Robin- 
 son’s Herbal, article Lobelia :) Take 
 twenty or thirty drops, and 
 gradually increase. The bowels 
 must be kept regular; and if there 
 be irritability and want of sleep take 
 15 or 20 drops of laudanum, or 6 
 or 8 grains of the extract of hen- 
 bane at bed-time. Let the diet be 
 light and sparing, the exercise 
 gentle, the mind be kept easy, and 
 avoid all spirituous and heating 
 liquors. 
 
 Dr Beach says, ‘Nothing is so 
 well calculated to remove this af- 
 fection permanently, as a long- 
 continued course of purgation ; 
 even where it arises from disease 
 or ossification of the coronary ar- 
 teries of the heart. All mental 
 exertion, violent exercise, over- 
 eating, ardent spirits, and exces- 
 sive venery— indeed, all excesses, 
 must be carefully avoided— cold 
 and wet should especially be guar- 
 ded against. The diet should be 
 light, and easy of digestion.” 
 
 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 spoon- 
 fuls of yeast, and about a pint of 
 milk. Knead the dough well, and 
 set it to rise before the fire. Make 
 twelve rolls, butter tin-plates, and 
 set them before the fire to rise, till 
 they become of a proper size ; then 
 bake half an hour. 
 
 BREWER’S BITTERS. 
 
 Quassia, 2 parts; cocculus indi- 
 cus, 1 part; Italian juice, 1 part; 
 water, 25 parts. Boil until re- 
 duced to 20 parts, then add cop- 
 peras, 1 part. Boil to a syrup. 
 Or, Extract of quassia, extract of 
 cocculus indicus, extract of liq- 
 uorice, sulphate of iron, equal 
 parts. This preparation is used 
 for the same purpose as the last, 
 and also to give an appearance 
 of strength to weak liquor. 
 
 BRIDE CAKE.—Take 4 lbs. 
 of fine flour well dried, 4 lbs. of 
 fresh butter, and 2 lbs. of loaf 
 sugar. Pound and sift fine £ oz. 
 of mace, and the same of nutmeg ; 
 and to every pound of flour, put 
 eight eggs well beaten. Wash 4 
 lbs. of currants, pick them well, 
 and dry before the fire. Blanch 1 
 lb. of sweet almonds, and cut 
 them lengthways very thin, take 
 1 lb. each of citron, candied 
 orange, and candied lemon, and 
 half a pint of brandy. First work 
 the butter to a cream with your 
 hand, then beat in the sugar a 
 quarter of an hour, and work up 
 the whites of the eggs to a strong 
 froth. Mix them with the sugar 
 and butter, beat the yolks half an 
 hour at least, and mix them with 
 your other ingredients. — Then put 
 in the flour, mace, and nutmeg, 
 and beat it well till the oven is 
 ready; put in the brandy, and 
 beat in lightly the currants and 
 almonds. Tie three sheets of pa- 
 
80 
 
 BRO 
 
 BRO 
 
 per round the bottom of the hoop, 
 to keep it from running out, and 
 rub it well with butter. Then put 
 in the cake, and place the sweet- 
 meats in three layers, with some 
 cake between every layer. As 
 soon as it is risen and coloured, 
 cover it with paper and bake it in 
 a moderate oven. Three hours 
 will bake it. 
 
 BRITANNIA METAL, to 
 clean . — If very dirty, rub them 
 gently with finely powdered Bath 
 brick or rotten stone and water; 
 then with oil and turpentine and 
 whiting; finish off with dry whi- 
 ting. A. N. 
 
 Some persons only moisten with 
 oil, and polish with fine whiting, 
 or finely powdered rotten stone. 
 
 BRITISH CHAMPAGNE, to 
 maks .^- Take gooseberries before 
 they are ripe, crush them with a 
 mallet in a wooden bowl, and to 
 every gallon of fruit put a gallon 
 of water; let it stand two days, 
 stirring it well ; squeeze the mix- 
 ture thoroughly with the hands, 
 through a loop sieve ; then mea- 
 sure the liquor, and to every gal- 
 lon put three pounds and a half of 
 loaf sugar ; mix it well in the tub, 
 and let it stand one day; put a 
 bottle of the best brandy into the 
 cask, which leave open five or six 
 weeks, taking off the scum as it 
 rises ; then make it up, and let it 
 remain one year in the barrel be- 
 fore it is bottled. 
 
 ^ The proportion of brandy is one 
 pint to seven gallons. Hu. 
 
 BROCCOLI, to boil . — Peel the 
 thick skin of the stalks, and boil 
 for nearly a quarter of an hour, 
 with a little bit of soda, then put 
 in salt, and boil five minutes more. 
 Broccoli and savoys taste bet- 
 ter when a little bacon is boiled 
 with them. 
 
 BRONCHIAL TROCHES.— 
 Powdered Extract of Liquorice, 4 
 
 ounces; Sugar, 2 ounces; Pow- 
 dered Cubebs, 1 ounce ; Gum 
 Arabic, § ounce ; Powdered Hem- 
 lock, 1 drachm. Mix. 
 
 BRONCHITIS. — This disease 
 is very prevalent in the English 
 climate, and often proves fatal. 
 The acute affection often passes 
 into the chronic form. Bronchitis 
 is derived from the Greek Bronko$ t 
 the wind-pipe, and has a reference 
 to the bronchia , the ramifications 
 of the trachea. It is an inflamma- 
 tion of the lining membrane of the 
 passages of the throat, through 
 which respiration is carried on. 
 
 The first symptoms are running 
 at the nose, eyes watering, fre- 
 quent sneezing, shivering, dulness, 
 and sometimes pain in the head. 
 The chest is affected, there is a 
 roughness of feeling in the trachea, 
 or wind-pipe, which causes fre- 
 quent attempts to clear the throat. 
 The fever runs high, there is 
 great weakness, a troublesome 
 cough, and difficult breathing, 
 hoarseness, tightness and pain 
 across the chest. The cough is 
 soon accompanied with expectora- 
 tion of a thin fluid, having a saline 
 taste, possessing an irritating 
 quality. As the expectoration 
 thickens and increases, the pain 
 begins to abate, and the breathing 
 to be relieved. The pulse is not 
 so violent and the fever abates. 
 .These are favourable symptoms ; 
 and especially so when the phlegm 
 changes from a glairy liquid to a 
 tenacious phlegm, and decreases 
 in quantity. 
 
 The unfavourable symptoms are, 
 feeble, frequent, and irregular pul- 
 sation, palid countenance, cold 
 sweats, increased mucous, and the 
 prostration of strength through 
 the cough in efforts to remove it; 
 the cough becomes less effectual to 
 expectorate; wheezing comes on, 
 and next a rattling in the large 
 
BRO 
 
 BRO 
 
 81 
 
 air-tabes, delirium, and suffoca- 
 tion. Frequently, the collapse is 
 very rapid, inducing dissolution in 
 two or three days. 
 
 Cure. — The loss of vitality in 
 the system has caused a diminish- 
 ed temperature, chills, coldness of 
 the surface and extremities, im- 
 perfect cutaneous functions and the 
 effusion of impure blood on the 
 mucous membrane of the bronchia ; 
 followed by irritation and con- 
 gestion, and the secretion of mu- 
 cous hinders the breathing. Na- 
 ture requires the removal of these 
 obstructions. Place the feet in 
 warm water, and administer 
 warm and mucilaginous drinks ; 
 as, linseed tea, barley water, 
 with a little lemon juice; balm 
 tea ; gentle aperients, if required ; 
 foot-baths, and hot bran poul- 
 tices to the chest. The sur- 
 face of the body should occasional- 
 ly be bathed with warm water and 
 carbonate of soda. The vapour 
 bath also is recommended. 
 
 Nothing is so effectual as nau- 
 seating medicines. The design of 
 all remedies in this disease is to 
 dislodge the tenacious and viscid 
 secretion which lines the air-tubes, 
 and the impure blood must be 
 corrected and returned to the sur- 
 face. Emetics have a specific ac- 
 tion on the respiratory organs, 
 dislodging the bronchial phlegm, 
 and removing the tension of the 
 parts. 
 
 Take 4 grains of Ipecacuanha 
 powder, in a little warm water, 
 every twenty minutes, till vomi- 
 ting takes place. Repeat if neces- 
 sary. Or take the following 
 emetic : — 
 
 Lobelia, 6 drachms ; Skunk 
 Cabbage, 3 drachms ; Ipecacuan- 
 ha, 4 drachms ; Cayenne Pepper, 
 half a drachm. Powder and mix. 
 A teaspoonful in camomile tea, 
 every twenty minutes till it oper- 
 
 ates. It is most effectual in clear- 
 ing the lungs from accumulated 
 matter.* 
 
 i Laborious breathing may be re- 
 lieved by inhaling steam from a 
 decoction of bitter herbs, or even 
 hot water. Gentle perspiration 
 must be promoted, and medicines 
 employed to allay the cough, if 
 troublesome. The following is a 
 good mixture : — 
 
 Ipecacuanha wine, 1 drachm; 
 Aromatic Spirit of Ammonia, 2 
 drachms ; Carbonate of Potash, 1 
 drachm; water, 8 ounces; and if 
 the cough be irritable, add a grain 
 of Acetate of Morphia — take two 
 table-spoonfuls every four hours. 
 
 Or, take Almond Oil, half 
 ounce ; Solution of the Carbonate 
 of Soda, half drachm; Syrup of 
 Tolu, one ounce ; Syrup of Pop- 
 pies, one ounce; Water, six ounces. 
 Mix, and take two table spoonfuls 
 every two or three hours. 
 
 Perspiration may be promoted 
 by taking the Sudorific Powder. 
 See Sudorific Powder. 
 
 Counter-irritants are some- 
 times effectual, as mustard plas- 
 ters ; and in extreme cases, small 
 blistering plasters to the chest. 
 
 Dr. Beach recommends flannels 
 dipped in a decoction of hops and 
 wormwood, boiled in vinegar ; the 
 flannels to be gently wrung, and 
 applied as hot and as often as pos- 
 sible over tbe bronchial tubes, or 
 the upper part of the chest. If it 
 produces an eruption, it is favour- 
 able. 
 
 The bowels must not be neglec- 
 ted, but kept open by gentle aperi- 
 ents, as castor oil, a weak infusion 
 of salts and senna, according to 
 the strength of the patient. This 
 tends to cool the system, and di- 
 
 *These Herbs are sold by the Medi- 
 cal Botanists. Not many Druggists 
 keep them. 
 
 F 
 
82 
 
 BRO 
 
 BRO 
 
 vert the humours from the chest 
 to the bowels. 
 
 Bronchitis from the 'acute some- 
 times passes into the chronic. The 
 person in such case should be. well 
 clothed, wear flannel next to the 
 skin — should avoid exposure to 
 cold and damp, and abstain from 
 alcoholic drinks. Indeed, in many 
 cases, bronchitis is caused by in- 
 temperance, and also by much 
 public speaking. When the cough 
 is violent and fast, take expector- 
 ants recommended in this book, 
 and apply to the chest the Stimula- 
 ting 0 in tmen t (which see) Dr. B each 
 advises the use of the Tar-bath 
 exactly in the following way: — 
 Add one ounce of common potash 
 to one pound of tar, to deprive it 
 of its pyroligneous acid. Mix well, 
 and boil together in the open air 
 for fifteen minutes — then to be 
 kept gently simmering in the room 
 of the patient. This may be done 
 by placing it over a spirit lamp. 
 
 The irritating plaster is very 
 serviceable in Bronchial affections. 
 {See Irritating Flatter.} 
 
 The Americans recommend the 
 smoking of Mullen leaves dried. 
 
 During the inflammation attend- 
 ant on this complaint, the diet 
 must be simple and soothing ; as 
 gruels, sago, rice, tapioca, arrow- 
 root, &c. The patient must keep 
 in a warm room, and avoid cold 
 and damp. During convalescence, 
 tonics should be freely taken. 
 Avoid stimulating drinks. 
 
 BROOM. See Robinson's Her- 
 bal. — It is a valuable diuretic , and 
 it may be safely administered. The 
 green tops are to be infused, an 
 ounce to a pint of boiling water, 
 covered and placed near a warm 
 fire from six to eight hours. Take 
 a tea-cupful twice a day. A little 
 spirits of nitre, and a few juniper 
 berries will assist to cause the flow 
 of urine. 
 
 BRONZING PLASTER OF 
 PARIS, &c. — First, give to the 
 figures a coat of oil, or size var- 
 nish, and when nearly dry, apply 
 with a dabber of cotton or camel- 
 hair pencil, any of the metallic 
 bronze powders ; or the powder 
 may be placed in a little bag of 
 muslin, and dusted over the sur- 
 face, and afterwards finished off 
 with a wad of linen. The surface 
 must be afterwards varnished. 
 
 BROTH that will keep. — Put 
 part of a round of beef, a knuckle 
 bone of veal, and a few shanks ov 
 mutton into a deep pan, and cover 
 close with a dish or coarse crust ; 
 bake till the beef is done enough 
 for eating, with only as much wa- 
 ter as will cover. When cold, 
 cover it close in a cool place. 
 When to be used, give what fla- 
 vour may be approved. 
 
 BROTH, Readily-made. — Take 
 : a bone or two of a neck or loin of 
 1 mutton, take off the fat and skin, 
 set it on the fire in a small tin 
 saucepan that has a cover, with 
 three quarters 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 
 quick, skim it nicely ; take off the 
 cover, if likely to be too weak ; 
 else cover it. Half an hour is suf- 
 ficient for the whole process. Hu. 
 
 BROTH, Strengthening. — Boil 
 two pounds of loin of mutton, with 
 a very large handful of chervil, in 
 two quarts of water to one. Take 
 off part of the fat. Any other 
 herbs or roots may be added. Take 
 half a pint three or four times a 
 day. 
 
 BROWN BREAD ICE. 
 
 Grate as fine as possible stale 
 brown bread, soak a small propor- 
 tion in cream two or three hours, 
 sweeten and ice it. 
 
 BROWN BREAD PUDDING 
 
BUB 
 
 BUG 
 
 83 
 
 — Grate £ lb. each of stale brown 
 bread, currants, sbred suet, sugar, 
 and nutmeg ; mix the whole with 
 4 eggs, and two spoonfuls of cream, 
 boil in a cloth, or basin, three or 
 four hours. Hu. 
 
 BROWN OINTMENT.— Ex- 
 tract of henbane, 1 drachm ; yel- 
 low wax, I oz. ; red precipitate, 
 drachms ; pure zinc powdered, 1| 
 drachm ; fresh butter, 3 ozs. Melt 
 and mix, and add 1| drachm of 
 camphor dissolved in olive oil. 
 This ointment is good for ring- 
 worm, all cutaneous eruptions, for 
 ulcers, sore lips, itch, chronic oph- 
 thalmia, &c. 
 
 BRUISE. -Apply treacle spread 
 
 on brown paper. Or, a plaster 
 
 of chopped parsley mixed with 
 
 butter. Or, electrify the part. 
 
 To prevent swelling, apply a cloth 
 five or six times doubled, dipped 
 in cold water, and redipped when 
 it grows warm. Wesley. 
 
 BRUISES. — Cover with linen, 
 wet with vinegar and wormwood 
 boiled together. Put a small bit 
 of lard on the surface, and apply 
 slightly warm. In very bad cases 
 a leech or two will expedite the 
 cure. 
 
 BRUISES, Embrocation for . — 
 Pour upon two ounces of carbonate 
 of ammonia, (smelling salts) as 
 much distilled vinegar as will dis- 
 solve it ; then add a pint and half 
 of common rectified spirit, and 
 shake the whole together in a bot- 
 tle. It is a good remedy for sprains 
 and bruises. 
 
 BRUSSELS SPROUTS. 
 
 Place in boiling water for fifteen 
 minutes, then add sufficient salt, 
 and boil ten minutes more. Drain 
 them well, and serve with melted 
 butter. 
 
 BUBBLE AND SQUEAK.— 
 Cut cold boiled or roast beef into 
 slices ; squeeze and chop some cab- 
 bage that has been dressed; put 
 
 both together into a frying pan, 
 with a little butter, pepper and 
 salt, if requisite; fry them for a 
 few minutes; when done, raise 
 the cabbage high in the middle of 
 a dish, and put slices of beef round, 
 fat and lean alternately. Hu. 
 
 BUBBLE AND SQUEAK.— 
 Cold roast veal, cut into tit bits, 
 with the flower (only) of a cauli- 
 flower, and cut small ; warm in a 
 frying-pan with a quarter pint of 
 cream, and seasoned with salt and 
 cayenne pepper. It is a delightful 
 dish. 
 
 BUCHU LEAVES.— They are 
 diuretic and tonic, and a most 
 valuable remedy in rheumatism, 
 irritable bladder, gravel, stricture, 
 &c. They are given in infusion 
 and tincture. Infuse half an ounce 
 of leaves in half a pint of boiling 
 water, for three or four hours. A 
 wine-glassful for a dose two or 
 three times a day; or from one 
 drachm to half an ounce of the 
 tincture. 
 
 BUCKBEAN.— See Robinson's 
 Herbal. It is a valuable herb in 
 scurvy, hypochondria, ague, rheu- 
 matism, eruptions, &c. The leaves 
 in infusion. 
 
 BUCKTHORN. — See Robin- 
 son's Herbal. The plant is pur- 
 gative, and celebrated in dropsies, 
 rheumatism, and gout. 
 
 BUGS. — Persons who travel 
 often meet with these vermin, and 
 are sadly bitten by them. To pre- 
 vent this, let your shirt, or night 
 shirt, be washed as ordinarily, well 
 wrung, and then dipped in a solu- 
 tion of alum, or in a solution of 
 camphor, and then dried. A sure 
 preventive. 
 
 BUG POISON.— The spirit of 
 tar is a powerful remedy, applied 
 by means of a brush ; or a mixture 
 of soft soap and arsenic ; chloride 
 of lime is a very good wash.— 
 Bugs have become so general a 
 
84 
 
 BUG 
 
 BUR 
 
 nuisance, much care is necessary 
 to get rid of them. Bedsteads 
 should be taken to pieces at the 
 beginning of the year, and each 
 part washed with a strong solution 
 of corrosive sublimate, or the 
 joints and crevices may be filled 
 with soft soap. If the walls are 
 infested, the paper should be re- 
 moved, and the walls washed with 
 the corrosive sublimate. The 
 floor, in inveterate cases, may be 
 painted all round the skirting- 
 board to the extent of four inches. 
 As the corrosive sublimate is a 
 strong poison, the bottle contain- 
 ing it should be marked, and a 
 caution given to those who apply 
 it. 
 
 Coal oil is said to be a sure 
 destroyer of bed-bugs. Apply 
 plentifully, with a small brush or 
 feather, to the places where they 
 most do congregate. The cure is 
 effectual and permanent. Gilt 
 frames, chandeliers, &c., rubbed 
 slightly over with coal oil, will 
 not be disturbed by flies. 
 
 BUGS, to destroy. — 1. Corrosive 
 sublimate, 1 ounce ; muriatic acid, 
 2 ounces ; water, 4 ounces ; dissolve, 
 then add turpentine, 1 pint; de- 
 coction of tobacco 1 pint ; mix. 
 For the decoction of tobacco boil 
 two ounces in a pint of water. This 
 mixture must be applied with a 
 paint brush. This wash is a deadly 
 poison ! 
 
 2. Dissolve camphor in spirits 
 of wine, then add nearly the same 
 quantity of turpentine. Apply it 
 with a brush to the bed, furniture, 
 &c. , infested by the vermin. The 
 smell of this is very wholesome, 
 but death to the bugs. — 
 
 3. Arsenic, one ounce; soft soap, 
 two ounces ; camphor, nearly half 
 ounce, dissolved as above, made 
 into a paste, and applied. 
 
 4. Use a strong solution of alum 
 water. — Or spirits of naptha ap- 
 
 plied with a brush. — Or apply 
 turpentine and creasote, or oil of 
 tar. 
 
 BUGLE. — A plant growing in 
 woods, ditches, swamps, copses, 
 &c. (See Robinson's Herbal.) It 
 is of great use in coughs, and the 
 first stages of consumption, spit- 
 ting of blood, &c. Amongst the 
 doctors of America it is in high 
 repute. Like Digitalis, though 
 not so powerful, it allays irrita- 
 tion, cough, regulates the pulse, 
 and equalizes the circulation. It 
 has been described as “ one of 
 the mildest and best narcotics in 
 existence.” Administered by in- 
 fusion, or decoction. 
 
 BUNIONS. A plaster of 
 
 Burgundy pitch should be kept 
 over a bunion. Or, a piece of 
 lint or linen rag wetted with a 
 strong solution of Sal-ammoniac, 
 to be kept on constantly wet. — 
 Poultice them with houseleek and 
 ground ivy, dipped in strong vine- 
 gar. — Some recommend the appli- 
 cation of caustic to the part ; and 
 also the application of leeches, and 
 the Burgundy Pitch and Soap 
 Plasters, spread upon soft leather. 
 To be free from bunions and corns, 
 especially avoid pressure from tight 
 boots, shoes, and stockings; the 
 last are very injurious, as they com- 
 press the feet by their elasticity. 
 
 BURDOCK. — See Robinson's 
 Herbal. It has been successfully 
 employed in scurvy, rheumatism, 
 gout, and pulmonary complaints. 
 It is a great diuretic. 
 
 BURNS AND SCALDS. See 
 Spanish Flies. — If the clothes have 
 caught fire, wrap the person in a 
 shawl, coat, blanket, &c. very 
 tightly, to extinguish the flames ; 
 or when these are not at hand, roll 
 the person on the floor. Then 
 gently disengage the clothes from 
 around the burned surface. If any 
 parts of the dress should stick to 
 
BUR 
 
 BUR 
 
 85 
 
 the burned part, do not remove 
 them, but cut the clothes from 
 around that part. The treatment 
 for burns is applicable to scalds. 
 If the injury is merely superficial , 
 saturate a piece of cotton wool, or 
 wadding, &c. with Tincture of 
 Spanish Flies, largely diluted with 
 water y and apply it over the burn- 
 ed or scalded part, and cover it 
 with folded cotton or linen, &c. to 
 exclude the atmospheric air. Sat- 
 urate with the liniment as the cloth 
 
 dries. If the wound is deep , use 
 
 the Arnica Lotion, (See plant 
 Leopard’s Bane,) instead of Can- 
 tharis. When the burning pain 
 ceases, apply simple cerate spread 
 on a linen rag, and cover well up. 
 Liniments are better than Lotions, 
 as they contain soap dissolved in 
 spirits of wine, both curative of 
 burns, &c. The Arnica Lotion 
 may be obtained from any Homoe- 
 opathic Chemist. 
 
 When the afore-mentioned lini- 
 ments are not at hand, Cotton 
 Wool, or a linen rag may be well 
 saturated in oil and soap lather, 
 and applied. 
 
 ‘ A most primitive, yet very ef- 
 fectual remedy in the treatment of 
 burns and scalds is cow-dung ; and 
 from its being so rich in phospho- 
 rus, it must exert a specific, and a 
 mechanical action to cure injuries 
 resulting from fire.’ 
 
 Apply a poultice of Elm Bark 
 and milk, and when the inflamma- 
 tion has left, apply Black Salve. 
 For very slight burns, the Black 
 Salve alone will cure. The Slip- 
 pery Elm poultice is a sovereign 
 remedy, and has effected the great- 
 est cures. Dr. Beach relates the 
 case of a girl dreadfully scalded 
 by falling into a large pan of boil- 
 ing water, which scalded, and ac- 
 tually burnt or disorganized the 
 parts from the back nearly to the 
 feet, A poultice of Slippery Elm 
 
 Bark, and Olive Oil alone, very 
 soon arrested the inflammation and 
 acute sufferings of the patient, to 
 the astonishment of all. The Elm 
 Baric may be bought of the Medical 
 Botanists. 
 
 In all cases of burns and scalds, 
 it is necessary to observe, that if 
 fever should ensue, gentle laxative 
 medicines ought to be given; as 
 castor oil, or salts and senna. 
 
 In cases of scalding the mouth 
 with hot liquids, gargle with a so- 
 lution of borax, and then hold in 
 the mouth a mucilage of slippery 
 elm, swallowing it slowly, if the 
 throat also has been scalded ; the 
 slippery elm bark may be mixed 
 with olive oil. Some recommend 
 soap liniment, which is made by 
 dissolving soap in spirits. 
 
 When a burn is only trifling, 
 and causes no blister, it is sufficient 
 to apply a compress of several folds 
 of soft linen upon it, dipped in cold 
 water, in which has been dissolved 
 a little carbonate of soda; to be 
 renewed every 15 minutes, until 
 the pain is removed. 
 
 Dr. Tissot says, In cases of blis- 
 ters, beat up an egg with two 
 table-spoonfuls of olive oil, or lin- 
 seed oil, spread it on soft linen, 
 and apply it to the affected part. 
 
 For very slight burns or scalds, 
 the Black Salve alone is sufficient 
 to remove the pain and inflamma- 
 tion ; page 65. 
 
 If the skin is not broken, cover 
 the part with a layer of flour or 
 starch, place cotton wool over it, 
 or a linen rag, and bind it over 
 lightly. 
 
 If a blister has been burst or cut, 
 use a cerate. 
 
 Where the skin has been burnt 
 off, wet applications may be used ; 
 the best is lime water and linseed 
 oil ; one part of the former to two 
 of the latter, well mixed. 
 
 Milk may be used to advantage 
 
BUR 
 
 BUT 
 
 in the same way; or in the ab- 
 sence of milk use bread and water 
 till you can get the linseed oil and 
 lime water. 
 
 BURNS AND SCALDS. — If 
 any part of the body be scalded or 
 burnt, it should be placed in a 
 vessel of new milk as soon as pos- 
 sible, and be kept there till the Are 
 is drawn out. There must be an 
 abundance of new milk obtained 
 where the greater part of the body 
 is burnt; and if a bath of milk 
 cannot be got, the patient must be 
 laid on the first convenient place, 
 and soft cloths steeped in milk 
 must be continually applied, till 
 the fire is drawn out. This has 
 been known to give instant relief 
 to a man who fell into a copper of 
 boiling wort, when the skin peeled 
 off with his clothes. 
 
 Or, a few raw potatoes are to be 
 peeled, and finely beaten in a mor- 
 tar ; add a drachm or two of lauda- 
 num ; apply to the affected parts, 
 like a poultice. It is very efficaci- 
 ous in the cure of burns or scalds, 
 and other inflamed parts. 
 
 An eminent surgeon in the army 
 says, — “Opiates are excellent 
 things, and should be given to re- 
 lieve pain ; but the stimulants 
 must not be forgotten. The shock 
 of the burns depresses the whole 
 system, and laudanum, though it 
 relieves the pain, is also depressing 
 in its effects, I would, therefore, 
 (as in accidents of this kind time 
 is most precious) recommend the 
 following mixtures to be given at 
 once : — Laudanum, 30 drops ; sul- 
 phuric aether, 40 drops ; brandy, a 
 tablespoonful, in a wine glassful of 
 warm water. This should be given 
 directly, and repeated in an hour’s 
 time if the pain is not subdued. 
 This treatment should be followed 
 up by beef tea and other concen- 
 trated forms of nourishment. Of 
 course the ever-present remedy of 
 
 covering the bums freely with 
 flour from a flour dredge, and ap- 
 plying cotton wool above the layer 
 of flour, must not be neglected. 
 
 BURN OR SCALD.— Imme- 
 diately plunge the part in cold 
 water, and keep it there for some 
 time. — Or electrify.it immediately. 
 — Or if the part cannot be dipped, 
 apply a cloth four times doubled, 
 dipped in cold water, changing it 
 when it becomes warm. — Or a 
 bruised onion. — Or mix lime-wa- 
 ter and sweet oil to the thickness 
 of cream. Apply with a feather. 
 Most effectual. — Wesley. 
 
 Or, take a piece of thick brown 
 paper, dipped in the best sallad oil ; 
 then set the paper on fire upon a 
 common plate, upon which will re- 
 main a deposit of oil. Apply this 
 oil to the bum. Or, put on the 
 burn or scald a covering of flour. 
 Or, cover with treacle, and dust 
 on flour. Or, cover with the 
 white of egg. Or, apply whiting 
 or chalk, and linseed oil. Or, 
 apply a cloth dipped in a solution 
 of alum. 
 
 BUTTER, to make . — In Swe- 
 den, they thus make it : — Put the 
 cream, either sweet or sour, into a 
 bag of sufficient fineness to prevent 
 its passing through, and then bury 
 the bag four feet in the earth, 
 carefully covering it up. In twen- 
 ty-four or twenty-five hours, on 
 taking up the bag, the cream will 
 be found to be converted into ex- 
 cellent butter. 
 
 BUTTER, to make . — During 
 summer, skim the milk when the 
 sun has not heated the dairy ; at 
 that season it should stand for 
 butter twenty-four hours without 
 skimming, and forty-eight in win- 
 ter. Deposit the cream-pot in a 
 very cold cellar, if your dairy is 
 not more so. If you cannot chum 
 daily, change it into scalded fresh 
 pots; but never omit churning 
 
BUT 
 
 BUT 
 
 87 
 
 twice a week. If possible, put the 
 chum in a thorough air ; and if 
 not a barrel one, set it in a tub of 
 water two feet deep, which will 
 give firmness to the butter. "When 
 the butter is come, pour off the 
 butter-milk, and put the butter 
 into a fresh-scalded pan, or tubs 
 which have afterwards been in 
 cold water. Pour water on it, 
 and let it lie to acquire some hard- 
 ness before you work it ; then 
 change the water, and beat it with 
 fiat boards so perfectly that not 
 the least taste of butter -milk re- 
 main, and that the water, which 
 must be often changed, shall be 
 quite clear in colour. Then work 
 some salt into it, weigh, and make 
 it into forms; throw them into 
 cold water, in an earthen pan and 
 cover of the queen’s ware. You 
 will then have very nice and cool 
 bntter in the hottest weather. It 
 requires more working in hot than 
 in cold weather; but in neither 
 should be left with a particle of 
 butter-milk. 
 
 BUTTER, A Novel Method to 
 make . — At Hougham, says the 
 Stamford Mercury , a_ farmer’s 
 wife ties up her cream in a linen 
 cloth, buries it for twenty-four 
 hours in a damp comer of her gar- 
 den, empties it into a bowl, stirs it 
 with a spoon, and the butter and 
 buttermilk separate. Her butter 
 is said to be sweeter than that 
 which is made by churning. 
 
 BUTTER, Fairy . — Take the 
 yolks of 4 eggs boiled ; butter, £ 
 lb. ; beat 2 ozs. of sugar in a table- 
 spoonful of orange-flower water ; 
 beat all to a fine paste; let it stand 
 two hours, rub it through a colan- 
 der upon a plate. Jif 
 
 BUTTER, to clarify for Totted 
 Meaty $c . — Put it into a sauce- 
 boat, and set it over the fire in 
 a stew-pan that has a little water 
 in. "When melted, take care not 
 
 to pour the milky parts over the 
 potted things ; they will sink to the 
 bottom. 
 
 BUTTER, to preserve for Win - 
 ter . — "When the butter has been 
 prepared, as above directed, take 
 two parts of the best common salt, 
 one part of good loaf-sugar, and 
 one part of saltpetre, beaten, and 
 blended well together. Of this 
 composition put one ounce to six- 
 teen ounces of butter, and work it 
 well together in a mass. Press it 
 into the pans after the butter is 
 become cool ; for friction, though 
 it be not touched by the hands, 
 will soften it. The pans should 
 hold ten or twelve pounds each. 
 On the top put some salt ; and 
 when that is turned into brine, if 
 not enough to cover the butter 
 entirely, add some strong salt and 
 water. 
 
 BUTTER, Another mode of 
 preserving . — Pour a pint of boiling 
 water on 1 lb. of common salt ; 
 add | oz. of saltpetre, 1 oz. of lump 
 sugar. Let it stand till cold. 
 Pour it off clear of sediment and 
 put the butter into it. This 
 pickle will keep butter firm and 
 sweet during the hottest weather. 
 
 BUTTER, to choose . — Put a 
 knife into the butter if salt, and 
 smell it when drawn out ; if there 
 is any thing rancid or unpleasant, 
 it is bad. Being made at different 
 times, the layers in casks will vary 
 greatly, and you will not easily 
 come at the goodness but by un- 
 hooping the cask, and trying it 
 between the staves. Fresh butter 
 ought to smell like a nosegay, and 
 be of an equal in colour all through ; 
 if sour, it has not been washed 
 enough ; if veiny and open, it has 
 been mixed with an inferior sort. 
 
 BUTTER and PARSLEY.— 
 Wash the parsley ; boil it in a 
 bunch till soft, shred fine, and 
 mix it with melted butter. Fu, 
 
88 
 
 BUT 
 
 CAB 
 
 BUTTERMILK.— If made of 
 sweet cream, it is a delicious and 
 most wholesome food. Those who 
 can relish sour butter-milk find it 
 still more light, and it is reckoned 
 more beneficial in consumptive 
 cases. Butter-milk, if not very 
 sour, is also as good as cream to 
 eat with fruit, if sweetened with 
 white sugar, and mixed with a 
 very little milk. It likewise does 
 equally for cakes and rice pud- 
 dings, and of course it is economi- 
 cal to churn before the cream is 
 too stale for any thing but to feed 
 pigs. Hu. 
 
 BUTTERED EGGS. — Beat 
 four or five eggs, yolk and white 
 together, put a quarter of a pound 
 of butter in a basin, and then put 
 that in boiling water, stir it till 
 melted, then pour the butter and 
 the eggs into a sauce-pan ; keep a 
 basin in your hand, just hold the 
 saucepan in the other over a slow 
 part of the fire, shaking it one 
 way, as it begins to warm ; pour 
 it into a basin, and back, then hold 
 it again over the fire, stirring it 
 constantly in the sauce-pan, and 
 pouring it into the basin, more 
 perfectly to mix the egg and but- 
 ter, until they shall be hot without 
 boiling. 
 
 Serve on toasted bread ; or in a 
 basin, to eat with salt-fish, or red 
 herrings. 
 
 BUTTERED ROLLS, OR 
 
 RUSKS. Take one pound of 
 
 bread paste, four ounces of butter, 
 roll it in the paste, bake them on 
 tins, long or round, in a hot oven. 
 — The above is recommended for 
 sick people. 
 
 BUTTERNUT. — See Robin- 
 son’s Herbal. It is an American 
 plant, and makes a very easy 
 purge, causing no pain or irrita- 
 tion. As a regular purgative, it is 
 valuable; for it does not leave the 
 bowels with a tendency to be con- 
 
 stipated. It is administered in 
 the form of an extract, in doses 
 from 15 to 30 grains. — All such 
 medicines can be obtained of the 
 Medical Botanists. 
 
 CABBAGES.— The following 
 sorts of winter greens are best 
 suited for cottage gardens : — 1. 
 the first sort, after the summer 
 cabbages, is the Savoy. 2. The 
 Brussels sprout ; it has a long 
 stalk, with small heads all the 
 way up. 3. Green borecole, or 
 Scotch kale; a fine tall early 
 green. 4. Buda kale, also the 
 Manchester, the Russian, or the 
 Prussian kale ; a short plant, with 
 little or no stem, and very hardy. 
 These four sorts will keep up a 
 constant supply from November 
 to May. If a cottager has a large 
 garden, he should have some of 
 each. If he has only room for 
 one sort, it should be the Scotch 
 kale. The first three sorts may be 
 sown in March ; and the strongest 
 plants put out in June, leaving 
 the weaker to be planted out in 
 July. The Buda kale should not 
 be sown till May, nor planted out 
 till J uly. 
 
 CABBAGE, to boil. — Cut off 
 the outside leaves, and cut it in 
 quarters ; pick it well, and wash 
 it clean ; boil it in a large quan- 
 tity of water, with plenty of salt 
 in it; when it is tender and a 
 fine light green, lay it on a sieve 
 to drain, but do not squeeze it, if 
 you do, it will take off the flavour; 
 have ready some very rich melted 
 butter, or chop it with cold butter. 
 — Greens must be boiled the same 
 way. Strong vegetables, like tur- 
 nips and cabbage, &c., require 
 much water. Bf. 
 
 CABBAGE, a la Flamande . — 
 Cut a large cabbage into quarters ; 
 scalding it in boiling water some 
 time ; drain well ; cut the stem 
 out of each quarter, and chop it 
 
CAK 
 
 CAK 
 
 89 
 
 fine ; put into a stew-pan with I 
 slices of ham, butter and cream ; 
 simmer till is quite mashed, stir- 
 ring often; add gravy, pepper, 
 and salt. The sauce must be 
 thick. Toast bread, and put it 
 into the table-dish, pour the ragout 
 upon it, and garnish with fried or 
 stewed sausages. 
 
 CABBAGE, BED, to pickle . — 
 Choose a sound large cabbage; 
 shred it finely, and sprinkle it with 
 salt, and let it stand in a dish for a 
 day and night. Then boil vine- 
 gar (from a pint) with ginger, 
 cloves, and cayenne pepper. Put 
 the cabbage into jars, and pour the 
 liquor upon it when cold. 
 
 CABBAGE PUDDING. 
 
 Braize 1 lb. of beef suet, 1 lb. of 
 lean veal, § lb. of nice ham, and a 
 small scalded cabbage. Season 
 with mace, nutmeg, ginger, pep- 
 er, and put in some good goos- 
 erries. Mix all with the yolks of 
 four or five eggs well beaten up. 
 Wrap all up in a green cabbage 
 leaf, tie it in a cloth, and boil it an 
 hour. 
 
 CAMBRIAN PUDDING. — 
 Grated cocoa-nut, f of a lb. ; 4 ozs. 
 of butter ; 1 lb. of sugar ; half a 
 pint of cream; 9 eggs; a wine- 
 glassful of rose water. Stir the su- 
 gar and butter as for cake ; add the 
 eggs well-beaten. Stir in the gra- 
 ted cocoa-nuts with the butter and 
 eggs. Add the other ingredients, 
 and bake with or without a crust. 
 Bake about 40 minutes. Rusks 
 or sponge cake steeped in wine 
 make a good addition. 
 
 CAKE, a Jim . — Wash 2\ lbs. of 
 butter in rose-water, beat the but- 
 ter to a cream ; beat twenty eggs, 
 yolks and whites separately, half 
 an hour each. Have ready 2\ lbs. 
 of the finest flour, well dried, and 
 kept hot, also, 1| lb. of sugar 
 pounded and sifted, 1 oz. of spice 
 finely powdered; 3 lbs. of currants 
 
 clean and dry ; almonds blanched 
 \ lb., £ lb. of sweetmeats cut, not 
 too thin. Keep all near the fire, 
 mix all the dry ingredients ; pour 
 the eggs strained to the butter; 
 pour half a pint of sweet wine with 
 a large glass of brandy to the but- 
 ter and eggs, mix well, then gradu- 
 ally put in all the dry things, beat 
 them thoroughly. Then chop very 
 fine | lb. of stoned raisins, and mix 
 them carefully, so that there shall 
 be no lumps, and add a tea-cupful 
 of orange-flower water. Beat well 
 a little longer. Have a hoop well 
 buttered, take a white paper, 
 doubled and buttered, and put in 
 the pan round the edge, if the cake- 
 batter fill it more than three parts ; 
 for space should be allowed for 
 rising. Bake in a quick oven. It 
 will require three hours. 
 
 CAKE, an excellent . —Rub 2 lbs. 
 of fine flour, with 1 lb. of butter 
 washed in rose-water, mix it with 
 three spoonfuls of yeast, in a little 
 warm milk and water. Set it to 
 rise an hour before the fire ; then 
 beat it into 2 lbs. of currants, 1 lb. 
 of sugar, sifted, 4 ozs. of almonds, 
 6 ozs. of stoned raisins, chopped 
 fine, half a nutmeg, cinnamon, 
 allspice, and a few cloves, the peel 
 of a lemon chopped fine, a glass of 
 wine, ditto of brandy, twelve yolks 
 and whites of eggs beat separately 
 and long, orange, citron, and lem- 
 on. Beat well, and butter the pan. 
 A quick oven. 
 
 CAKE S, Brevet . — Rub into 1 lb. 
 of dried flour 4 ozs. of butter, 4 ozs. 
 of white powdered sugar, one egg, 
 and a spoonful or two of thin 
 cream to make into a paste. When 
 mixed, put currants into one half, 
 and carraways into the rest. Cut 
 them, and bake on tins. 
 
 CAKE, Bourneville. Work 
 
 \ lb. of flour with five or six eggs, 
 lemon peel, chopped fine, a little 
 orange-flower water, and plain 
 
90 
 
 CAK 
 
 CAK 
 
 water and salt. Take as much 
 butter as paste, and work it well 
 together. Bake it in a mould or 
 hoop, and garnish as you like. 
 
 CAKES, Browning for. — \ lb. 
 of moist sugar, 2 ozs. of butter ; add 
 a little water. Simmer till brown. 
 A little of this mixture will give a 
 rich colour to cakes. 
 
 CAKES, Cinnamon. — As the 
 above, adding cinnamon accord- 
 ing to taste. 
 
 CAKE, Common. Take the 
 
 quantity of a quartern loaf from 
 the dough, when making white 
 bread, and knead well into it 2 ozs. 
 of butter, 2 ozs. of sugar, and \ lb. 
 of currants. Warm the butter in 
 a tea-cupful of milk. By the ad- 
 dition of 1 oz. of butler, or sugar, 
 or an egg or two, you may make 
 the cake better. A tea-cupful of 
 cream improves it much. It is 
 best to bake it in a pan, rather 
 than as a loaf, the outside being 
 less hard. 
 
 CAKE, COCOA-NUT 
 SPONGE.— Grate a cocoa-nut, the 
 outer part peeled off. A teaspoon- 
 ful of salt, and half a grated nut- 
 meg. A pound of white sugar. 
 Beat and strain the yolks of six 
 eggs ; the whites cut to a stiff froth. 
 One teaspoonful of essence of lem- 
 on, and half a pint of hour. Mix 
 the yolks, sugar, and other ingre- 
 dients, except the whites and flour. 
 Before putting it into the oven, 
 add the whites, and flour gradual- 
 ly, and gently mix it. Put it on 
 buttered paper on tins, in a quick 
 oven. Cover with paper lest the 
 top harden quick. Gu . 
 
 CAKES, Derby.— Mix 1 lb. of , 
 butter, 1 lb. of sugar, 1 lb. of cur- 
 rants, 1 lb. of flour, with an egg, 
 in a paste. Roll it round in small 
 cakes, and bake them on a tin. 
 
 CAKES, Drop. — Mix 2 lbs. of 
 flour; lib. of butter, lib. of sugar, 
 
 1 lb .of currants, clean and dry ; 
 
 then wet into a stiff paste, with 
 two eggs, a large spoonful each of 
 orange-flower water, rose-water, 
 sweet wine, and brandy ; drop on 
 a tin-plate floured; a very short 
 time bakes them. 
 
 CAKES, Ginger. — As above; 
 but mixing with it half an ounce 
 of g inger. 
 
 CAKES, Lilly put. — Dry Jib. 
 of flour, rub into it a little pounded 
 sugar, one ounce of butter, one 
 egg, a few carraways, and as much 
 milk and water as to make a paste ; 
 roll it thin, and cut it with the top 
 of a canister or glass. Bake fifteen 
 minutes on tin-plates. 
 
 CAKES, Liliputian. Fine 
 
 flour, J lb. ; fine sugar, 6 ozs. ; 
 carbonate of ammonia, 4 drachms; 
 essence of lemon, 8 drops ; 3 eggs. 
 Beat well the eggs, sugar, and fla- 
 vouring, add the flour and ammo- 
 nia, and mix all well. Drop on 
 buttered tins. If the drop is as 
 large as a shilling, allow it the 
 space of a half-crown. Bake in a 
 quick oven a short time. 
 
 CAKES, Marlborough.^ Beat 
 eight eggs, and 1 lb. of pounded 
 sugar three quarters of an hour, 
 then by degrees mix in 1 lb. of fine 
 flour well dried ; add 2 ozs. of car- 
 raway seeds, and bake in tin pans, 
 in a brisk oven. 
 
 CAKES, Orange-flower. — Put 
 four ounces of the leaves of the 
 flowers into cold water for an hour ; 
 drain and put between napkins, 
 and roll with a rolling-pin till they 
 are bruised ; then have ready 
 boiled a pound of sugar to add to 
 it in a thick syrup, simmer until 
 the syrup adheres to the sides of 
 the pan, drop in little cakes on a 
 plate, and dry as before directed. 
 
 CAKE, Oswego. — Eight ounces 
 of Oswego Prepared Com; eight 
 ounces of sugar; four ounces of 
 butter ; three eggs ; a teaspoonful 
 
CAK 
 
 CAK 
 
 91 
 
 of baking powder. Bake in patty 
 tins. 
 
 CAKES, Rice . — Mix 10 ozs. of 
 ground rice, 3 ozs. of flour, £ lb. of 
 fine sugar; sift by degrees into 
 seven well beaten eggs, and the 
 peel of a lemon slired extremely 
 fine ; mix the whole well in a stew- 
 pan over a slow fire with a whisk, 
 then put it immediately into the 
 oven in the same, and bake forty 
 minutes. 
 
 Another . — Beat twelve yolks 
 and six whites of eggs with the 
 peels of two lemons grated. Mix 
 1 lb. of rice flour, and f lb of flour, 
 and 1 lb. of sugar sifted ; then beat 
 it well with the eggs for an hour, 
 with a wooden spoon. Butter a 
 pan well, and put it in at the oven 
 mouth for an hour and a half. 
 
 CAKE, RICH, Rutter for . — 
 For large and rich cakes the di- 
 rections are, to beat the butter to a 
 cream ; but they are quite as light 
 when it is cut small and gently 
 melted with just so much heat as 
 will dissolve it. If it be shaken 
 round in a saucepan, previously 
 warmed, and held near the fire for 
 a short time, it will soon be lique- 
 fied ; it must not be hot when ad- 
 ded gradually to the other ingre- 
 dients. To cream butter, drain 
 the water well from it, after it is 
 cut, soften it a little before the fire, 
 if hard, and then with the back of 
 a large wooden spoon, beat it till 
 it resembles thick cream. When j 
 prepared thus, the sugar is added ; 
 to it first, and then the other in- 1 
 gredients in succession. 
 
 CAKE, Short . — Rub into 1 lb. 
 of dried flour, 4 ozs. of butter, four 
 ounces of white powder-sugar, one 
 egg, and a spoonful or two of thin 
 cream to make it into a paste. 
 When mixed, put currants into one 
 half, and carraways into the rest. 
 Cut as before, and bake on tins. 
 
 CAKES, Shrewsbury. Into 
 
 1 lb. of flour rub \ lb. of butter, and 
 6 ozs. of sugar ; make a hole in the 
 middle, into which break two or 
 three eggs ; add milk to form a 
 paste ; roll out one-eighth of an 
 inch thick, and cut into small 
 cakes ; bake in a slow oven. 
 
 CAKE, Spanish.— Take 12 eggs, 
 f lb. of fine sugar, and mill them 
 in a chocolate mill till they are of a 
 lnther; mix in 1 lb. of flour, £ lb. 
 of pounded almonds, 2 ozs. each of 
 candied orange-peel and citron, 
 four spoonfuls of orange-flower 
 water, \ oz. of cinnamon, and a 
 glass of wine. Bake it in a slow 
 oven. 
 
 CAKES, Sugar . — Take a quart- 
 er of a pound of butter well work- 
 ed ; mix it with a pound of brown 
 sugar, an egg well beat, and as 
 much flour, as it will take to make 
 it stiff : roll it thin, and cut with a 
 tin mould ; bake the cakes in a slow 
 oven. 
 
 CAKES, Tunbridge .- Rub 6 ozs. 
 of butter into 1 lb. of flour ; then 
 mix 6 ozs. of sugar, beat and strain 
 two eggs, and make all into a 
 paste. Roll it very thin, and cut 
 with the top of a glass; prick 
 them, and cover with carraways, 
 or wash with the white of an egg, 
 and sift white sugar over. 
 
 CAKE, Victoria . — Boil £oz. of 
 saffron in a pint of water ; strain, 
 add loaf sugar, 1 lb., then beat up 
 six eggs in the sugar and water ; 
 rub \ lb. of fresh butter in 1 lb. of 
 flour, mix this with the rest, adding 
 £ lb. of currants, and 1 oz. of can- 
 died orange and lemon peel cut 
 small. Make like a large bun, put 
 in on an iron plate, and bake two 
 hours and a quarter. 
 
 CAKES, Water . — Dry 3 lbs. of 
 fine flour, rub it into 1 lb. of sugar 
 sifted, 1 lb. of butter, and 1 oz. of 
 carrawayseed. Make it into a paste 
 with f of a pint of boiling new 
 milk, roll very thin, and cut into 
 
92 
 
 CAL 
 
 CAL 
 
 any size ; punch full of holes, and 
 bake on tin plates in a cool oven. 
 
 CAKES, Yorkshire. Two 
 
 pounds of flour, mix with it four 
 ounces of butter melted in a pint 
 of good milk, three spoonfuls of 
 yeast, and two eggs ; beat all well 
 together, and let it rise; then 
 knead and make into cakes : let 
 them rise on tins before you bake, 
 in a slow oven. Another sort is 
 made as above, leaving out the 
 butter. The first is a shorter sort ; 
 the last lighter. 
 
 CAKE, to keep good a year . — 
 Flour, butter, currants, raisins, 
 sugar, of each, 1 lb ; one ounce of 
 almonds blanched and dried before 
 the fire, six eggs well beaten, 
 orange peel, and lemon peel, of 
 each, one ounce. Beat the butter 
 to a cream, and gradually mix 
 with the flour ; add a wine glass 
 of brandy. This cake should not 
 be cut under three months. 
 
 CAKES, Iceing for. — Powder 
 and sift 1 lb. of loaf sugar; put 
 it into a basin with the whites of 
 three or four eggs ; beat well to- 
 gether, and add the juice of six 
 lemons ; beat well until it becomes 
 very light and hangs in flakes from 
 the spoon; it is then ready for 
 use. 
 
 CALAMINE CERATE.-Take 
 of Olive oil 1 pint, calamine pre- 
 pared, and yellow wax, of each 
 half a pound. Melt the wax with 
 the oil, and as soon as the mixture 
 begins to thicken, mix with it the 
 calamine, and stir the cerate until 
 it is cold. This is an excellent ap- 
 plication for bums, and all cuta- 
 neous excoriations. 
 
 CALF’S FEET, boiled or 
 braised. — Bone them quite, and 
 stuff them with forcemeat of what- 
 ever kind you please ; tie them in 
 slices of lard with string or tape ; 
 boil them slowly in broth and 
 sherry wine, sweet herbs, cloves, 
 
 roots, and onions ; serve with any 
 sauce. When thus cooked, they 
 may be broiled, dipped in butter, 
 or with bread-crumbs. Hu. 
 
 CALFS* FEET BROTH. — 
 Boil two calves feet, x lb. of veal, 
 the same quantity of beef, the bot- 
 tom of a penny loaf, three blades of 
 mace, and a little salt, in three 
 quarts of water, to three pints; 
 strain, and take off the fat. — Or put 
 a cupful of the jelly into a saucepan, 
 with a glass of sweet wine, a li ttle 
 sugar and nutmeg, and make hot ; 
 beat into it gradually an egg, alittle 
 butter, a bit of lemon-peel grated ; 
 and mix well. 
 
 CALF’S FEET, fricasseed . — 
 Parboil ; take out the long bones ; 
 split them ; put them into a stew- 
 pan, with veal gravy, and a glass 
 of sherry, and the yolks of two or 
 three eggs, beaten with cream, 
 grated nutmeg, salt, and butter. 
 Stir till thick. Simmer the whole 
 ten minutes, dish, and garnish 
 with shred lemon. 
 
 CALF’S FEET JELLY.— Boil 
 two feet in five pints of water till 
 the feet are broken, and the water 
 half wasted ; strain it, and when 
 cold, take off the fat, and remove 
 the jelly from the sediment ; put it 
 into a sauce-pan, with sugar, raisin 
 wine, lemon-juice to your taste, 
 and lemon-peel. When the fla- 
 vour is rich, put to it the whites of 
 five eggs well beaten, and their 
 shells broken. Set the saucepan 
 on the fire, but do not stir the Jelly 
 after it begins to warm. Let it 
 boil twenty minutes after it rises to 
 a head ; then pour it through a 
 flannel jelly-bag, first dipping the 
 bag in hot water, and squeezing it 
 quite dry. Run the jelly through 
 until clear ; then put it into glasses 
 or forms. 
 
 When the mixture has boiled 
 twenty minutes, throw in a tea- 
 cupful of cold water; let it boil 
 
CAL 
 
 CAM 
 
 93 
 
 five minutes longer, then take the 
 sauce-pan off the fire covered close, 
 half an hour; then it will be so 
 clear as to need only once running 
 through the bag, and much waste 
 will be saved. Calf’s feet should 
 be only scalded to take off the hair. 
 A little isinglass may be used to 
 secure the firmness. 
 
 CALF’S FEET LEMON JEL- 
 LY. — Boil four quarts of water 
 with three calf’s-feet, or two cow 
 heels, till half wasted ; take the 
 jelly from the fat and sediment, 
 mix with it the juice of a Sevile 
 orange and twelve lemons, the 
 peels of three ditto, the whites and 
 shells of twelve eggs, sugar to 
 taste, a pint of rasin wine, 1 oz. of 
 coriander seeds, \ oz. of allspice, a 
 bit of cinnamon, and six cloves, all 
 bruised, after having mixed them 
 cold. The jelly should boil fifteen 
 minutes without stirring ; then 
 clear it through a flannel bag. 
 
 CALF’S FEET STEWED.— 
 Take calf’s feet boiled, put into a 
 stewpan, with a little butter, half 
 a lemon sliced and peeled, as much 
 broth as will simmer half an hour ; 
 take out, and wipe dry ; strain the 
 sauce; add a bit of butter and flour, 
 gravy, a pounded anchovy, and 
 half a lemon cut into dice. Su. 
 
 CALF’S HEAD, boned.— Take 
 the bones out of half a calf’s head, 
 stuff with egg and tongue, and sew 
 the top and bottom together. Put 
 it into a stew-pan and the bones, a 
 pound of good beef cut into bits, a 
 little parsley, sweet herbs, chopped 
 onions, salt, and half a tea-spoon- 
 ful of cayenne pepper. Fill the 
 pan three parts with water, and 
 stew three hours. When you 
 take out the head, glaize it with 
 egg while hot. Bacon is a suitable 
 accompaniment. 
 
 CALF’S HEAD, hashed. 
 
 When half boiled, cut off the meat 
 in slices, brown some butter, flour, 
 
 and sliced onion, and throw in the 
 slices, with some good gravy, truf- 
 fles, and morels ; give it one boil, 
 skim it well, and set it to simmer 
 till tender. Season with pepper, 
 salt, and cayenne, at first : and ten 
 minutes before serving, throw in 
 some shred parsley, and a very 
 small bit of tarragon and knotted 
 marjoram cut very fine, just before 
 you serve, add the squeeze of a 
 lemon. Forcemeat balls, and bits 
 of bacon rolled round. 
 
 CALF’S HEART.— Cut it open 
 and broil like a beef-stake. When 
 done, rub a bit of fresh butter over 
 it, and pour into the dish half a 
 tea-cupfhl of hot mushroom ketch- 
 up and some soluble Cayenne. 
 
 CALF’S HEART, Baked .— 
 Stuff it with bread crumbs, minced 
 suet, sweet marjoram, lemon-peel 
 grated, pepper, salt, nutmeg, and 
 yolk of egg, and put it into the 
 oven. Serve up with gravy, melt- 
 ed butter, and currant jelly. 
 
 CALF’S LIVER AND 
 BACON.— Cut the liver into slices, 
 and fry it first, then the bacon ; 
 lay the liver in the dish, and the 
 bacon upon it; serve it up with 
 gravy, made in the pan with boil- 
 ing water, thickened with flour 
 and butter, and lemon juice ; and, 
 if agreeable, a little parsley and 
 onion may be chopped into it, or a 
 little boiled parsley strewed over 
 the liver. Garnish with slices 
 of lemon. 
 
 CAMOMILE. — The flowers 
 possess antispasmodic, carmina- 
 tive, cordial, and diaphoretic effects. 
 The infusion of the flowers greatly 
 promotes digestion, and with the 
 addition of a few drops of elixir of 
 vitrol, has arrested the worst of 
 fevers. A strong decoction proves 
 an emetic, and greatly cleanses the 
 stomach, 
 
 CAMPHOR, Tinctwo of, \ or 
 Camphorated Spirit of Wim.— 
 
94 
 
 CAN 
 
 CAN 
 
 Camphor, 1 oz; alcohol, 1 pint; 
 mix, that the Camphor may be dis- 
 solved. It may also be made with 
 a double proportion of Camphor. 
 Good for rheumatic pains, paralytic 
 numbness, inflammation, for dis- 
 persing tumours, and preventing 
 mortification. Not to be adminis- 
 tered internally. 
 
 CAMPHOR OINTMENT.— 
 Camphor, finely powdered, 1 oz. ; 
 lard, 2 ozs. Mix. It is designed 
 to ripen indolent tumours. 
 
 CAMPHORATED OIL. 
 
 Beat 4 ounces of camphor in a mor- 
 tar, with 4 ounces of Florence oil, 
 till the camphor is dissolved. 
 An excellent liniment for rheuma- 
 tism and all kinds of sprains. 
 
 CANCER. — A cancer is a hard 
 indolent tumour, usually seated in 
 some of the glands, as the arm- 
 pits, eye, nose, lips, tongue, womb, 
 and the female breast; the two 
 last are most subject to it. It af- 
 fects the aged more than the young, 
 and may exist for years. It com- 
 mences with a small hard tumour, 
 increasing slowly, and attended 
 with acute shooting pains ; sooner 
 or later ulceration sets in. The 
 discharge is so acrid as to inflame 
 the part with which it comes in 
 contact. The place where cancer 
 occurs assumes a purplish appear- 
 ance previous to its ulceration. 
 Ulceration gives ease for a time, 
 but the cancer penetrates deeper, 
 and spreads wider, corrupting the 
 stream of life, and reducing to the 
 greatest debility, and often termin- 
 ating in death. 
 
 To cure, remove debility, and 
 improve the general health. Re- 
 gulate the bowels, and give an em- 
 etic. Give a vapour bath made of 
 bitter herbs, as camomile, hops, 
 catnep, tansy, &c. and boiling wa- 
 ter and vinegar. Occasionally rub 
 the whole surface of the body with 
 the following liniment;— Cayenne, 
 
 a tea-spoonful; salt, two table- 
 spoonfuls ; pour upon them half a 
 pint of boiling water ; infuse three 
 hours, and then add half a pint of 
 boiling water ; infuse an hour lon- 
 ger, stirring occasionally. Steam- 
 ing with the bitter herbs, combined 
 as above, allays the pain, swelling 
 and inflammation. The following 
 pills will be of much use ; Blood- 
 root, 1| drachm ; extract of dan- 
 delion, 3 drachms; lobelia seed, 
 1 drachm ; cayenne, 1 drachm ; 
 senna, in powder, 1 drachm ; add 
 3 drops of oil of mint, and form 
 into pills. These pills will be 
 found very efficacious in the cure of 
 jaundice, and liver complaints. 
 
 Citric Acid will relieve the pain 
 of cancers. Dr. Brandini, of Flor- 
 ence, had a patient, aged 71, af- 
 flicted with cancer on the tongue. 
 An operation could not be made, 
 for the affection was too extensive 
 investing the base, the sub-lingual, 
 and the sub-maxillary glands. In 
 the midst of his pain, the poor 
 man asked for a lemon. It abated 
 the pain ; and the next day it gave 
 him still greater relief. This led 
 the doctor to try Citric Acid ; 4 
 grains of the acid, in 1 oz. of wa- 
 ter ; and this, as a gargle, entirely 
 carried off the pain, and reduced 
 the swelling of the tongue very 
 much. The doctor tried the 
 same remedy on a female with an 
 ulcerous cancer on the breast, 
 deemed incurable. Her torments 
 were so great, that neither she, 
 nor the other patients could get 
 any rest. He applied a pledget of 
 lint soaked in the above solution, 
 and the relief was instantaneous. 
 It was repeated with the same suc- 
 cess. Thus Citric Acid promises 
 to be a great boon to mankind.— 
 Citric Acid is prepared from lemons. 
 
 Externally apply the following ; 
 —Simmer cicuta leaves till they 
 are soft, then mix tLem with slip- 
 
CAN 
 
 CAN 
 
 95 
 
 pery elm bark, to form a poultice ; 
 apply mom and night. It is valu- 
 able. — Orapply the irritating plas- 
 ter, for a continual discharge must 
 be kept up, as the patient is able 
 to bear it. The douch bath has 
 been recommended, and doubtless 
 it has had a good effect in many 
 cases. The following applications 
 are useful : — 
 
 Cayenne and Lobelia Seed, equal 
 quantities, powdered ; Meadow- 
 fern and Balm of Gilead buds, of 
 each 3 oz. (these two steeped in 
 spirits for five or six days, and 
 made into ointment, with lard suf- 
 ficient.) Unite the whole as a 
 paste, and apply to the cancer, cov- 
 ering with a cloth. When the 
 plaster is taken off wash with soap- 
 suds. — Or bum a quantity of red 
 oak bark to ashes, and make into 
 lye. Boil the lye till it be- 
 comes as thick as honey. Then 
 apply constantly. Such prepar- 
 ations, by their stimulating and 
 relaxing properties, excite a pre- 
 ternatural discharge, or cause a 
 sloughing of the ulcer, and thus 
 remove or lessen it. Use one of 
 these ointments principally, the 
 Black Salve occasionally, and after 
 much discharge, dress with an 
 emollient ointment. This treat- 
 ment has effected numerous cures. 
 (See Black Salve.) 
 
 A decoction of narrow-leaved 
 Dock-root has been found to pro- 
 duce rare effects. Saturated cloths 
 with the same may also be applied. 
 Or the root may be powdered, and 
 made into an ointment with Lobe- 
 lia seeds powdered. 
 
 CANCER PLASTER.— White 
 oak -bark, 4 oz. ; bruise it well, and 
 add urine sufficent to cover it. 
 Infuse four days, boil it till it be- 
 comes as thick as treacle. Add 2 
 ozs. of honey, and 2 ozs. of strain- 
 ed turpentine gum. To make this 
 plaster caustic, add 2 drachms of j 
 
 white vitrol. Spread on soft lea- 
 ther, or linen. — It may be applied 
 to all kinds of ulcers, white swell- 
 ings. For cancers it is invaluable. 
 
 CANCER. — Use the cold bath. 
 — This has cured many, — A bleed- 
 ing cancer was cured by drinking 
 twice a-day a quarter of a pint of 
 the juice of clivers, or goose grass, 
 and covering the wound with the 
 bruised leaves. Another by the 
 following receipt : — 
 
 Take half a pint of small beer. 
 When it boils, dissolve in it an 
 ounce and a half of bees’ wax : then 
 put in an ounce of hog’s lard and 
 boil them together. When it is cold 
 pour the beer from it, and apply it 
 spread on white leather. Renew 
 it every other day. It brings out 
 great blotches, which are to be 
 washed with sal prunello dissolved 
 in warm water. 
 
 If it be not broken, apply a piece 
 of sheet lead beat very thin, and 
 pricked full of pin holes, for days 
 or weeks to the breast. Purges 
 should be added every third or 
 fourth day. — Or, rub the whole 
 breast morning and evening with 
 spirits of hartshorn mixed with oil. 
 Or, keep it continually moist with 
 honey. 
 
 CANDIED CITRON^ 
 PEEL. — Soak the peel in several 
 waters to take away the bitterness ; 
 the last water to be warm ; drain, 
 and cover with syrup until they are 
 transparent. The syrup should be 
 renewed once or twice by adding 
 more sugar. Drain and dry. 
 
 CANDIED LEMON.— Boil 
 three pounds of loaf sugar in a pint 
 of water, till candied; then drop 
 sixteen drops of essence of lemon 
 therein, stir it well, and then pour 
 it out immediately. Make it up as 
 candied peppermint. 
 
 CANDIED LEMON, OR 
 ORANGE. — Soak the peels in salt 
 and water four or five days, take 
 
96 
 
 CAR 
 
 CAR 
 
 out and wash well. Boil in soft 
 water till they are tender. Then 
 make syrup of loaf sugar and water, 
 and boil till they are candied. Add 
 sugar, as required. You may regu- 
 late the taste, by adding cinnamon, 
 mace, and cloves. When candied, 
 dust them with fine sugar. 
 
 CAPERS, to keep . — Scald some 
 vinegar, when cold, pour it upon 
 the capers ; tie close, to keep out 
 the air. Hu. 
 
 CAPER SAUCE. — Melt some 
 butter, chop the capers fine, boil 
 them with the butter. An ounce 
 of capers will be sufficient for a 
 moderate sized sauce-boat. Add, 
 if you like, a little chopped parsley, 
 and a little vinegar. More vine- 
 gar, a little cayenne, and essence 
 of anchovy, make it suitable for 
 
 fish. a . jv. 
 
 As a substitute for capers, some 
 use chopped pickled gherkins. 
 
 CAPILLA1RE.— Take 2jfc lbs. 
 of loaf sugar, 2 eggs well beaten, 1 
 quart of water. Simmer it one 
 hour, skim it, let it cool ; boil and 
 skim, and add 2 ozs. of orange 
 flower water and 4 tablespoonfuls 
 of brandy. Strain and bottle for 
 use. A spoonful in a tumbler of 
 water makes a pleasant beverage. 
 
 CARBUNCLE. — A carbuncle 
 is a species of boil, but larger, and 
 much more painful. It shows de- 
 bility in the constitution. — Give a 
 mild aperient, rendered tonic by 
 the addition of quinine. Foment 
 the part with bitter herbs, or steam 
 it with the same. Linseed meal, 
 and slippery elm bark, well boiled, 
 make an excellent poultice. Or oi 
 poplar bark and slippery elm, and a 
 few drops of tincture of myrrh. 
 When the poultice is taken off, 
 wash well with a decoction of bay- 
 berry. The Vegetable Caustic , 
 and the Black Salve , are good re- 
 medies. Every time the place is 
 dressed, it should be well washed 
 
 with soap and water, or weak tinc- 
 ture of myrrh and water. The 
 diet must be light and nourish- 
 ing ; the patient must take exer- 
 cise in the open air. When the 
 tongue indicates no fever, give 
 tonic bitters. 
 
 CARMINATIVES. — Rind of 
 Seville oranges, 3 drachms ; fresh 
 lemon peel, 2 drachms ; ginger, in 
 powder, \ drachm ; boiling water, 
 8 ozs. Infuse 2 hours, and strain. 
 Then take of the above, £ oz. ; 
 spirit of peppermint, \ drachm; 
 spirit of lavender, \ drachm. 
 
 Antijlatulent mixture. — Oil of 
 aniseeds, 10 drops ; refined sugar, 
 1 drachm. Beat up together, and 
 add, tincture of ginger, 2 drachms ; 
 peppermint water, 6 ozs. Mix ; 
 three tablespoonfuls when needful. 
 
 Another.— Assafoetida, 6 grains; 
 rhubarb, 4 grains ; oil of aniseeds, 
 5 drops. Make two pills, and take 
 every five or six hours. 
 
 CARMINATIVE DROPS ; 
 for expelling wind. — Angelica, 2 
 ounces; Lady’s Slipper, 1 ounce; 
 Sweet Flag, £ ounce; Anise, 1 
 ounce ; Fennel Seed, £ ounce ; 
 Catnep Flowers, 1 ounce ; Mother- 
 wort, 1 ounce; Pleurisy Root, 2 
 ounces. Infuse in a pint of Spirits 
 of wine for three or four days, oft 
 shaking, keeping it in a warm 
 place; then add a pint of water, 
 and a table-spoonful of Tincture 
 of Cayenne. Excellent in flatu- 
 lency, colic, nervous affections, 
 promoting perspiration, and re- 
 freshing sleep. 
 
 Another Receipt.-— -Anise, Dill, 
 Fennel Seed, of each \ ounce, 
 Catnep Flowers, and Motherwort, 
 of each, 1 ounce; Pleurisy root, 4 
 ounces. Infuse in Brandy for 22 
 hours, and then strain ; To chil- 
 dren, give from five to fifty drops ; 
 and to adults, from one to four tea- 
 spoonfuls, every three or four 
 hours. — It eases pain, produces 
 
CAB 
 
 CAR 
 
 9 ? 
 
 perspiration and sleep, removes 
 flatulency, colic, and is an excellent 
 nervine. 
 
 CARMINATIVE PURGA- 
 TIVE. — Tincture of senna, 1 oz. ; 
 powder of aloes, 10 grains ; pep- 
 permint water, 3 ozs. ; syrup of 
 ginger, 1 oz. Two table-spoon- 
 fuls for a dose, repeated in three 
 hours if necessary. 
 
 CARNATION LIP SALVE. 
 — Olive oil, \ lb ; alkanet root, £ oz. 
 macerate with heat, until the oil is 
 well coloured; then add white 
 wax, 3 ozs. ; spermaceti, 3 ozs. ; oil 
 of lavender, 15 drops; essence of 
 bergamot, 15 drops. 
 
 CARP OR TENCH.— Clean 
 and scale; wash and dry them; 
 dredge them well with flour ; fry 
 them in lard, or dripping, until of 
 a light brown ; then put them into 
 a saucepan with gravy, port wine, 
 and a little water if requisite ; add 
 a table- spoonful of browning, the 
 same of walnut ketchup, and cay- 
 enne pepper to taste. Stick an 
 onion all over with cloves ; add it 
 and two bay leaves to the rest of 
 the ingredients. Stew gently over 
 a slow fire until the gravy is re- 
 duced to a sufficient quantity to 
 cover the fish when they are ser- 
 ved ; take the fish out and place 
 carefully upon the dish for table ; 
 put the gravy again upon the fire, 
 and thicken it with flour and but- 
 ter ; boil for a few minutes, and 
 strain it over the fish. A sprig of 
 myrtle placed in the mouth of each 
 fish forms a pretty garnish. 
 
 CARP, to fry.— Split a carp at 
 the back, flatten the back bone, 
 and marinate it about two hours, 
 with a glass of vinegar and water, 
 parsley, shalots, a clove of garlic, 
 two of spices, thyme, whole pep- 
 per, and salt ; drain, and flour it 
 over, fry on a smart fire, and serve 
 with fried parsley. Hu. 
 
 CARPETS, to clean.— Take up 
 
 the carpet, and let it be well beaten ; 
 then laid down, and brushed on 
 both sides with a hand brush, turn 
 it the right side upwards, and 
 scour it with ox gall, and soap and 
 water, very clean, and dry it with 
 linen cloths ; then lay it on grass, 
 or hang it up to dry. 
 
 Newly-cut grass is much better 
 than tea-leaves for sweeping car- 
 pets. Hu. 
 
 CARPETS, Soiled . — Beat all 
 the dust out. Then take 2 gallons 
 of water, £ lb. of soft soap, well 
 dissolved in it, and 4 ozs. of liquid 
 ammonia. Dip in it a flannel, and 
 rub the carpet well with it, and 
 afterwards with a dry cloth. 
 
 CARRAWAY BRANDY, to 
 make . — Steep an ouuce of carraway 
 seeds, and six ounces of loaf sugar, 
 in a quart of brandy ; let it stand 
 nine days, and then draw itoff. Hu. 
 
 CARRAWAY CAKES.— Sift 
 2 lbs. of fine sugar, 2 lbs. of flour; 
 mix, and sieve into the bowl; but- 
 ter, 2 lbs. ; 18 eggs, leaving out 8 
 of the whites ; add 4 ozs. candied 
 orange, and 2 ozs. carraway seeds; 
 work the butter with rose-water ; 
 then put in flour and sugar gradu- 
 ally, and the eggs with a glassful 
 or two of sherry wine ; beat con- 
 stantly, till you put into the hoop 
 for the oven. Buttered paper 
 must be placed underneath. You 
 may add allspice, ginger, and nut- 
 meg, as you like. Sift fine sugar 
 upon them. 
 
 CARRAWAY SEED BIS- 
 CUITS. — Make as other biscuits, 
 adding carraway seeds. 
 
 CARRIER SAUCE.-Chop fine 
 6 shalots ; boil with £ pint of good 
 gravy, a little vinegar, salt, and 
 pepper. 
 
 CARROTS BOILED. -Scrape, 
 wash, and clean them ; if large, 
 cut them into two or four pieces, 
 set them over the fire in boiling 
 water with some salt in it. and 
 <* 
 
CA R 
 
 CAS 
 
 £8 
 
 boil them for two or three hours. 
 Very young carrots will only re- 
 quire one hour. 
 
 CARROTS, toprepare . — Scrape 
 clean, put them into the pan, when 
 enough, take out, rub them in a 
 cloth. Slice them into a plate, 
 and pour melted butter, pepper, 
 and salt over them. If young car- 
 rots, boil half an hour, if large, an 
 hour; old carrots will take two 
 hours boiling. Some cooks mash 
 them, and add milk or cream. Far. 
 
 CARROT PUDDING. — Boil 
 a large carrot tender ; then bruise 
 it in a marble mortar, and mix 
 with it a spoonful of biscuit-pow- 
 der, or three or four sweet biscuits 
 without seeds, four yolks and two 
 whites of eggs, a pint of cream 
 either raw or scalded, a little rata- 
 fia, a large spoonful of orange or 
 rose-water, a quarter of a nutmeg, 
 and two ounces of sugar. Bake it 
 in a shallow dish lined with paste, 
 and turn it out to serve with a lit- 
 tle sugar dusted over. Itu. 
 
 CARROT SOUP.— Put some 
 beef-bones, with four quarts of the 
 liquor in which a leg of mutton or 
 beef has been boiled, two large 
 onions, a turnip, pepper and salt 
 Into a saucepan, and stew for three 
 hours. Have ready six large car- 
 rots, scraped and cut thin, strain 
 the soup on them, and stew them 
 till soft enough to pulp through a 
 hair-sieve or coarse cloth, then 
 boil the pulp with the soup, which 
 is to be as thick as peas-soup. Use 
 two wooden spoons to rub the car- 
 rots through. Make the soup the 
 day before it is to be used. Add 
 Cayenne. Pulp only the red part 
 of the carrot, and not the yellow. Ru. 
 
 CARROT SOUP.— The liquor 
 in which you have boiled mutton 
 or veal, or a gravy drawn from 
 beef bones, will make a sufficient 
 foundation to this excellent soup ; 
 put a couple of quarts of either of 
 
 these into a stewpan, then scrape 
 six large carrots, and cut off the 
 red portion ; put that, with a head 
 of celery and onion both cut up, 
 into the stew-pan, cover down close, 
 and set it near the fire, or in a very 
 slow oven, for two hours and a 
 half; if you do not find the car- 
 rots quite soft by this time, give 
 them another half hour’s simmer- 
 ing ; force the vegetables through 
 a sieve by the aid of a wooden 
 spoon, and if you find the pulp 
 mixed with the liquor, is too thick 
 for soup, add more broth ; season 
 with salt and pepper to your taste. 
 "Warm before sending to the table. 
 Serve with toasted bread. 
 
 CARROTS, Stewed . — Half boil, 
 then nicely scrape, and slice them 
 into a stew-pan. Put to them half 
 a tea-cupful of any weak broth, 
 some pepper, and salt, and half a 
 cupful of cream ; simmer them 
 till they are very tender, but not 
 broken. Before serving rub a 
 very little flour with a bit of but- 
 ter, and warm up with them. If 
 approved, chopped parsley may be 
 added ten minutes before the car- 
 rots are served. Ru. 
 
 CASCARILLA, Tincture of . — 
 Cascarilla bark, powdered, 2 ozs ; 
 proof spirit, 1 pint ; digest with a 
 gentle heat for seven days, and 
 strain. A valuable stimulant of 
 great use in gout; it gives tone 
 and system to the stomach. Two 
 drachms three times per day. 
 
 CASKS, to sweeten . — To scour 
 casks effectually rinse them with a 
 solution of vitriol and water, which 
 will entirely deprive them of their 
 foulness. 
 
 CASTOR OIL. —A valuable 
 and safe aperient. It acts speedi- 
 ly, effectually cleanses the bowels, 
 without leaving any tendency to 
 constipation. The dose is one or 
 two table-spoonfuls. To most it 
 is disagreeable, and it requires to 
 
CAT 
 
 CAT 
 
 99 
 
 be disguised. A good way is to 
 take it in meal and water, or bar- 
 ley water, or brandy and water, or 
 in milk well mixed, or in coffee, or 
 in orange juice. Some eat a little 
 orange or lemon peel, previously 
 to taking it. 
 
 CASTOR OIL, French way of 
 giving it to Children . — Pour the oil 
 into a pan over a moderate fire ; 
 break an egg into it, and stir up ; 
 when it is done, add a little salt 
 or sugar, or some currant jelly. 
 The sick child will eat it agreeably, 
 and never discover the disguise. 
 
 CASTS of PLASTER, to hard- 
 en — Immerse them in a solution of 
 alum to about 84® Fah., for about 
 five hours ; lib. of alum dissolved 
 in 4 or 5 gallons of water will form 
 the solution. 
 
 CATARRH. — This comprises a 
 cold in the head , or influenza . — 
 Both begin with chilliness, sneez- 
 ing, bad appetite, running at the 
 nose, red and watery eyes, fever, 
 See. It is inflammation of the mu- 
 cus membrane of the nostrils, or 
 bronchial passages. Sometimes 
 there is a slight cough only, and 
 sometimes a harrassing one. It is 
 caused by exposure to cold or wet, 
 damp, epidemic poison. To cure, 
 let the diet be low, drink toast and 
 water, warm gruel, or barley water 
 acidulated with a little lemon or 
 cream of tartar. Bathe the feet at 
 bed-time in hot water. Use the 
 vapour bath, or wrap hot bricks in 
 cloths or flannels dipped in vine- 
 gar and water, to the feet and 
 sides. Should the cough be 
 troublesome, take a cough pill or 
 the pulmonary syrup. 
 
 CATECHU-An extract obtain- 
 ed from an acacia tree, growing in 
 Hindostan. — It is a most valuable 
 astringent in looseness, dysentery, 
 or flux, bleeding from the anus or 
 womb, the whites, and obstinate 
 
 coughs. It makes an excellent 
 gargle for relaxation of the uvula, 
 or the body which hangs down 
 from the soft part of the palate. 
 It may be sucked in the mouth 
 for that purpose, and for curing 
 sponginess of the gums. It 
 makes an excellent dentrifice, com- 
 bined with Peruvian bark and 
 myrrh. The extract, say 2\ ozs. ; 2 
 ozs. resin; 10 ozs. of olive oil, with 
 a very little water ; is most effica- 
 cious in ulcers. Melt and mix. 
 
 CATERPILLARS, to destroy . 
 Syringe the trees with decoction 
 of tobacco, or a solution of alum, 
 or dust the tree with dust from 
 the common road, and in a day or 
 two wash off with clean water. 
 
 CATHARTICS. — Medicines 
 increasing the discharge from the 
 bowels. 
 
 CATHARTIC POWDER.— 
 Best senna, ginger, camomile 
 flowers, of each 1 oz. ; jalap, £ oz. 
 Powder fine, and mix well. Take 
 from half to a teaspoonful in warm 
 water or tea. This is a valuable 
 aperient ; it is powerful, and yet 
 mild ; effectually cleanses the bow- 
 els, and produces a healthy action 
 in them, and also upon the liver. 
 
 CATNEP.-An American plant. 
 — It is carminative, diaphoretic, 
 and refrigerant. It produces per- 
 spiration effectually, and is most 
 useful in colds ; throwing off fever, 
 and restoring to health rapidly. 
 It is good for nervous complaints, 
 indigestion, wind, colic, and is very 
 suitable for infants and children 
 in belly-ache, flatulency, &c. Dose; 
 infuse a small quantity in a- 
 pint of boiling water. It is a good 
 fomenter in swellings. 
 
 CATTLE, TO ASCERTAIN 
 THE WEIGHT OF.— Measurr 
 the girt close behind the shoulder, 
 and the length from the fore pari 
 of the shoulder-blade along the 
 back tq the bone at the tail, which 
 
100 
 
 CAU 
 
 CAY 
 
 is in a vertical line with the but- 
 tock, both in feet. Multiply the 
 square of the girt, expressed in 
 feet, by five times the length, and 
 divide the product by 21 ; the quo- 
 tient is the weight, nearly, of the 
 four quarters, in stones of 14 
 lbs. avoivdupoise. For example, if 
 the girt be feet, and the length 
 feet, we shall have 6| multiplied 
 by 6| equal to 42 J, and 5* multi- 
 plied by 5 equal to 26£ ; then 42£ 
 multiplied by 26\ is equal to 1,109 
 l-16th, and this divided by 21, 
 gives 52 4-5ths stones nearly, or 52 
 stones lllbs. It is to be observed, 
 however, that in very fat cattle the 
 four quarters will be about one- 
 twentieth more, while in those in a 
 very lean state they will be one- 
 twentieth less than the weight ob- 
 tained by the rule. The four- 
 quarters are little more than half 
 the weight of the living animal ; 
 the skin weighing about the eigh- 
 teenth part, and the tallow about 
 the twelfth part of the whole. 
 
 CAULIFLOWERS, to boil.— 
 Strip the leaves which you do not 
 intend to use, and put the cauli- 
 flowers into salt and water some 
 time to force out snails, worms, 
 &c. Boil them twelve minutes on 
 a drainer in plenty of water, then 
 add salt, and boil five or six mi- 
 nutes longer. Skim well while 
 boiling. Take out, and drain. 
 Sense with melted butter, or a 
 sauce made of butter, cream, pep- 
 per, and salt. 
 
 CAULIFLOWER, to fry.— 
 Wash as before. Boil twenty or 
 thirty minutes ; cut it into small 
 portions, and cool. Dip the por- 
 tions twice into a batter made of 
 flour, milk, and egg, and fry them 
 in butter. Serve with gravy. 
 
 CAULIFLOWER, with Par- 
 mesan.— Prepare the cauliflower 
 as before, and cut the stalk, so 
 that the flower will stand upright 
 
 two inches above the dish. Put it 
 into a stew-pan with a little white 
 sauce ; stew till done enough, a 
 few minutes; then dish it with 
 the sauce round, and grate parme- 
 san over it. Brown it with a 
 salamander. 
 
 CAULIFLOWERS, to pickle. 
 — Take the best and firmest cauli- 
 flowers. Separate the flowers into 
 small parts, spread them on a dish, 
 sprinkle salt over them for a few 
 days. Then put them in jars, and 
 pour boiling salt and water upon 
 them, and let them stand all night; 
 then drain them on a hair sieve, 
 and jar them again, and fill up 
 with the best vinegar, in which you 
 have simmered mace, long pepper, 
 white pepper-corns, &c. 
 
 CAU LIFLO WER, with Queen’s 
 Sauce . — Make the sauce with a bit 
 of ham, fillet of veal, cut into small 
 dice, a little butter, chopped pars- 
 ley, shallots, and a clove of garlick ; 
 soak this for a time on the fire ; 
 then add a few spoonfuls of jelly 
 broth, and half a pint of cream ; 
 pour part off into the table-dish ; 
 place the cauliflower therein, boil- 
 ed properly, and the remainder of 
 the sauce over it; garnish with 
 bread crumbs, and colour it in the 
 oven with a little butter on it. 
 
 CAULIFLOWER, with white 
 Sauce . — Parboil it ; then cut into 
 nice pieces, and lay them in a 
 stew-pan with a little broth, a bit 
 of mace, salt, pepper ; simmer 
 half an hour; then add a little 
 cream, butter, and flour; shake; 
 simmer a few minutes ; serve. 
 
 CAYENNE, good Soluble .— All 
 cooks acknowledge the supremacy 
 of Cayenne among the peppers. 
 It is thus made : — Infuse 1 oz. of 
 genuine Cayenne in boiling water, 
 enough to cover it ; let it stand on 
 the hob for a couple of hours, and 
 then pour the liquor through a 
 fine sieve upon 1 oz. of salt in a 
 
CEM 
 
 CEM 
 
 101 
 
 soup plate ; cover this down, and 
 let it cool. The new crystals have 
 absorbed the liquid, which can be 
 rubbed up to any size required, and 
 placed in a cruet-stand. These 
 new grains will dissolve, and be 
 free from the husk and seed of the 
 pepper-pod. 
 
 CELERY, Essence of. — Soak 
 the seeds in spirits of wine or 
 brandy ; or infuse the root in the 
 6ame for 24 hours, then take out, 
 squeezing out all the liquor, and 
 infuse more root in the same liquor 
 to make it stronger. A few drops 
 will flavou broth, souo, &c. 
 
 CELERY SAUCE. — Wash 
 well the inside leaves of three 
 heads of celery; cut them into 
 slices quarter inch thick, boil for 
 six minutes, and drain; take a 
 table-spoonful of flour, two ounces 
 of butter, and a tea-cupful of 
 cream ; beat well, and when warm, 
 put in the celery, and stir well 
 over the fire about twelve minutes. 
 This sauce is very good for boiled 
 fowl, &c. 
 
 CELERY VINEGAR. —In- 
 fuse the root in best vinegar for 
 48 hours, near a fire, and renew, 
 as needful. — Cress, Mustard, Pars- 
 ley, &c., vinegar, may be made in 
 the same way. 
 
 CEMENT. — Asphaltum and a 
 small quantity of india-rubber dis- 
 solved in refined naptha, make an 
 adhesive cement, not affected by 
 water. 
 
 CEMENT. — A little ground 
 borax mixed with plaster of Paris 
 makes an excellent cement for 
 many purposes. It is simply mixed 
 up into a plastic consistency, then 
 applied with a trowel. It soon 
 hardens. 
 
 CEMENT, a strong repairing. 
 — Professor Edmund Davy pro- 
 poses as an excellent cement for 
 repairing gutters, drain-pipes, 
 pumps, &c., two parts of common 
 
 pitch melted with one part of gutta 
 percha. This compound is in 
 many cases preferable to gutta 
 percha alone, and may be dryed 
 and preserved for use. To apply 
 it to metal gutters or pipes, they 
 should be warmed with a hot iron, 
 and the cement be poured upon 
 the leaky places. It is equally 
 applicable to wood, glass, porce- 
 lain, ivory, leather parchment, and 
 a number of other substances. 
 
 CEMENT, durable. — Common 
 clay well dryed and powdered, 
 then mixed with oil ; it will last 
 years. 
 
 CEMENT, for Glass to resist 
 heat. — Equal parts of wheat flour, 
 finely powdered glass, and pow- 
 dered chalk; add half as much 
 brick dust, scraped lint, and white 
 of eggs. 
 
 CEMENT, FOR ROOMS— 
 M. Sorel has recently discovered 
 a property possessed by oxychlo- 
 ride of zinc, which renders it 
 superior to plaster of Paris for 
 coating the walls of rooms. It is 
 thus applied ; — “A coat of oxide 
 of zinc mixed with size, and 
 made up like a wash, is first laid 
 on the wall, ceiling, or wainscot, 
 and over that a coat of chloride of 
 zinc is applied, being prepared in 
 the same way as the first wash. 
 The oxide and chloride effect an 
 immediate combination, and form 
 a kind of cement, smooth and po- 
 lished as glass, and possessing the 
 advantages of oil paint, without 
 its disadvantages of smell, &c.” 
 The inventor further suggests the 
 employment of oxychloride of zinc 
 as a paint for iron, and also to 
 stop hollow teeth, for which its 
 plasticity and subsequent hardness 
 and impenetrability to the moist- 
 ure of the mouth, render it particu- 
 larly applicable. 
 
 CEMENT, for joining marble , 
 stone, $e. — Hold the fractured 
 
102 
 
 CEM 
 
 CHA 
 
 part to the fire, and then apply 
 shellac and sulphur, melted to- 
 gether. This holds firmly. 
 
 CEMENT, for joining Steam - 
 Pipes. — Boiled linseed oil, litharge, 
 and white lead, mixed up to a pro- 
 per consistence, and applied to each 
 side of a piece of flannel, or linen, 
 and placed between the pieces be- 
 fore they are joined. This will 
 effectually join broken stones, and 
 the seams of a water cistern, &c. 
 
 CEMENT, for joining Steam 
 Joints. — Sublimed sulphur, 1 oz. ; 
 sal-ammoniac, 2 ozs. ; fine cast- 
 iron turnings, 1 lb. Mix, and 
 keep dry. When it is to be used, 
 mix with it twenty times its bulk 
 of clean iron turnings or filings, 
 and grind all in a mortar. Mix to 
 a proper consistence with water. 
 
 CEMENT, for repairing Cop- 
 per Boilers. — Mix powdered lime 
 and ox-blood intimately, and apply 
 while fresh. 
 
 CEMENT, for mending broken 
 Vessels. — To half a pint of milk 
 put a sufficient quantity of vinegar, 
 in order to curdle it ; separate the 
 curd from the whey, and mix the 
 whey with the whites of four eggs, 
 baking the whole well together; 
 when mixed, add a little quick- 
 lime through a sieve until it 
 acquires the consistency of a paste. 
 With this cement broken vessels 
 or cracks can be repaired ; it dries 
 quickly, and resists the action of 
 fire and water. 
 
 CEMENT, JAPANESE. — In- 
 timately mix the best powdered 
 rice flour with a little cold water, 
 then gradually add boiling water 
 until a proper consistence is ac- 
 quired, being careful to keep it 
 well stirred all the time ; lastly, it 
 must be boiled for one minute in a 
 clean saucepan. This glue is 
 beautifully white, and nearly trans- , 
 parent, for which reason it is well 
 adapted for fancy paper work, 
 
 which requires a strong and colour- 
 less cement. 
 
 CEMENT, never yielding . — 
 Calcine oyster shells, pound and 
 sift them through a sieve, and 
 grind them on a flat smooth stone 
 with a muller till reduced to the 
 finest powder, then take the whites 
 of eggs and form the whole into a 
 paste. With it join the pieces of 
 china or glass, and press them to- 
 gether for six or eight minutes. 
 This cement will stand both heat 
 and water, and will never give 
 way, even if the article should fall 
 to the ground. 
 
 CEMENT to mend Stones.— Mix 
 ground white lead with as much 
 powdered red lead to make it as 
 thick as putty. Or, mix equal 
 weights of red lead and white 
 lead with boiled linseed oil, to a 
 proper consistence. Effectual, 
 however large the stone. 
 
 CENTAURY. — See Robinson’s 
 Herbal. It is a valuable tonic, 
 promoting digestion, appetite, des- 
 troying fever, and worms. Infuse 
 in warm water, or in brandy. 
 
 CEPHALIC SNUFF. — Take 
 half an ounce each of rosemary, 
 sage, lilies of the valley, and the 
 tops of sweet marjoram, with a 
 drachm each of asarabacca root, 
 lavender flowers and nutmeg. 
 Reduce the whole to a fine powder, 
 and take it like common snuff for 
 the relief of the head, &c. 
 
 CERATE, White. — Take of 
 olive oil, \ pint ; white wax, 4 ozs.; 
 melt them together, and stir till 
 the cerate is quite cold. This is a 
 good soft dressing for blisters, cuts, 
 &c., where the drawing plaster 
 generally employed for that pur- 
 pose is too irritating. Ball 
 
 CHALK OINTMENT. — It is 
 good for bums. Powder some 
 chalk, and mix with lard. 
 
 CHAMPAGNE. Raisins, 8 
 
 lbs. ; sugar, 20 lbs. ; water, 9 or 
 
CHA 
 
 CHE 
 
 103 
 
 10 gallons ; citric acid, 1 oz. ; honey 
 1 lb. Boil the water and sugar 
 half an hour. Ferment with good 
 yeast. When the fermentation is 
 nearly over, add 2 quarts of brandy. 
 Bung well for 2 months. Then 
 bottle, and put a lump of white 
 sugar into each bottle. 
 
 Cider will resemble champagne, 
 if you put a teaspoonful of carbon- 
 ate of soda, 2 teaspoonfuls of hue 
 sugar, and a table-spoonful of 
 brandy in a tumbler, and fill it up 
 with sharp cider. 
 
 CHANTILLY TRIFLE. -Bake 
 a rice cake in a mould. When 
 cold, cut it round about two inches 
 from the edge with a sharp knife, 
 taking care not to perforate the 
 bottom, put in a thick custard, and 
 some tea-spoonfuls of raspberry 
 jam, and then put on a high whip. 
 
 CHAPPED HANDS. Rub 
 
 them night and morning with raw 
 Linseed Oil. 
 
 CHAPPED HANDS.— Rub a 
 little Glycerine, (which can be 
 bought at any Chemists,) with a 
 little Borax, upon your hands at 
 night, and wear gloves in bed. 
 
 CHAPPED HANDS, &c. 
 
 Wash with soft soap, mixed with 
 red sand. — Or, wash them in sugar 
 and water. — Or apply a little sal 
 prunello . — W es ley. 
 
 CHAPPED LIPS. — Clarified 
 honey, a table-spoonful ; pour a 
 few drops of rose or lavender wa- 
 ter into it. Apply it to the lips 
 often, Or, honey, 1 oz.; lith- 
 
 arge and myrrh, each \ oz. ; melt, 
 and perfume ; cork well. Hu. 
 
 CHARCOAL, useful properties 
 of . — All sorts of glass vessels and 
 other utensils maybe purified from 
 bad smells by rincing them out 
 with charcoal powder, after the 
 grossest impurities have been scour- 
 ed off with sand and potash. Rub- 
 bing the teeth, and washing out the 
 mouth with charcoal powder will 
 
 render the teeth beautifully white, 
 and the breath perfectly sweet. 
 Putrid water is immediately de- 
 prived of its smell by charcoal. 
 
 CHARCOAL MEDICINE.— 
 It is much used in Mexico, and 
 in South America, where few 
 drugs are procurable, save those 
 “simples” which the ingenuity 
 and experience of the Indian Herb - 
 alis Is have devised. Freshly-burnt 
 Charcoal, reduced to powder and 
 given in water, is in great repute. 
 It immediately removes offensive 
 odours from intestinal and renal 
 discharges, and purifies the breath, 
 it removes offensive exhalations 
 from any part of the body, either 
 given in water, or in the form of 
 pills, made up in wheat flour, or 
 gum mucilage. It removes pains 
 about the right shoulder caused by 
 obstructions of the liver. As an 
 antiacid, either alone, or combined 
 with rhubarb, and carbonate of 
 soda, it speedily and permanently 
 removes heartburn. Charcoal is a 
 powerful antiseptic, removing, or 
 checking decay, and must be very 
 valuable in the incipient stages of 
 consumption. 
 
 CHEESE, as iced butter. — 
 Boil a pint of good cream a few 
 minutes with rasped lemon-peel, 
 and a table-spoonful of orange 
 flower water ; when taken off the 
 fire, add 12 yolks of eggs, well 
 beaten up ; mix all together ; sift, 
 and put into an icing pot to freeze ; 
 whisk it like ices ; ice it so that 
 you may take it up with a spoon 
 to serve like pats of butter stamped, 
 and bits of clean ice appear between 
 as crystals. 
 
 CHEESE, to stew . — Cut best 
 Cheshire cheese very thin ; lay it 
 in a toaster ; set it before the fire ; 
 pour a glass of ale over it ; let it 
 stand till it is like a light custard. 
 Serve on toasts hot. 
 
 CHEESE, to stew. -Cut a 
 
104 
 
 CHE 
 
 CHE 
 
 plateful of best cheese ; pour upon 
 it a glass of port wine ; grate upon 
 part of it light biscuit unsugared ; 
 pour over it two or three spoonfuls 
 of hot port ; then put the rest of 
 the cheese upon it. 
 
 CHEESE to toast. Cut the 
 
 cheese fine, and put it with a little 
 butter into the oven, or before the 
 fire in a dutch oven ; salt, pepper 
 and mustard as you like it. 
 
 It is nice with finely chopped 
 onions mixed with it. Better still 
 with finely chopped onions and 
 nice ham. 
 
 CHEESECAKES.— Strain the 
 whey from the curd of two quarts 
 of milk; when rather dry, crumble 
 it through a coarse sieve, and mix 
 with 6 ozs. of butter, 1 oz. of 
 pounded blanched almonds, a little 
 orange-flower water, half a glass of 
 raisin wine, a grated biscuit, 4 ozs. 
 of currants, some nutmeg, powder- 
 ed fine, and beat all with three 
 eggs, and half a pint of cream till 
 quite light ; then fill the tins three 
 parts full. 
 
 CHEESECAKES.— Butter, 4 
 ozs. ; powdered sugar, 4 ozs. ; 
 potatoes boiled, and floured through 
 a sieve, 6 ozs. ; three eggs, and 25 
 drops of essence of lemon. Line 
 the moulds with a light puff paste, 
 and fill them. — This makes a cheap 
 cheesecake. 
 
 CHEESECAKES. Put a 
 
 quart of new milk near the fire 
 with a spoonful of rennet ; when it 
 is broken, drain the curd through 
 a coarse cloth, breaking the curd 
 gently with the fingers ; rub into 
 the curd | lb. of butter, | lb. of 
 sugar, a nutmeg, and two Naples’ 
 biscuit grated, the yolks of four 
 eggs, and the white of one, 1 oz. of 
 almonds well beaten, two spoon- 
 fuls of rose-water, and two of 
 sherry wine; add 6 ozs. of cur- 
 rants. Line the moulds with 
 light paste, pour the mixture into 
 
 each, and bake in a slow oven from 
 15 minutes. 
 
 CHEESECAKES, ALMOND. 
 —Almonds, 4 ozs., blanch and beat 
 them with a little orange-flower 
 water; add the yolks of eight eggs, 
 the rind of a lemon grated, £ lb. of 
 melted butter, and sugar to taste ; 
 lay thin puff paste at the bottom of 
 the tins; and little slips across. 
 Add 6 bitter almonds. 
 
 CHEESECAKES, BREAD.— 
 Slice a penny loaf very thin, pour 
 on it a pint of hot cream, and let 
 it stand two or three hours ; then 
 take eight eggs, £ lb. of butter, 
 and a nutmeg grated ; beat well, 
 and mix them into the cream and 
 1 bread, with \ lb. of currants, well 
 washed and dried, and a spoonful 
 of white wine, or brandy, bake 
 them in moulds, or raised crusts. 
 
 CHEESECAKES, LEMON.- 
 Boil the peelings of two large 
 lemons till they are tender ; pound 
 them well in a mortar, with £ lb. 
 of loaf sugar, the yolks of six eggs, 
 with J lb. of fresh butter; lay puff 
 paste in the moulds ; and pour half 
 full, and bake them. 
 
 CHEESECAKES, ORANGE. 
 — Blanch \ lb. of almonds, beat 
 them very fine, with orange-flow- 
 er water, and J lb. of fine sugar 
 sifted, 1 lb. of butter melted care- 
 fully without oiling, and nearly 
 cold ; then beat the yolks of ten, 
 and whites of four eggs ; pound 
 two candied oranges, and a fresh 
 one with the bitterness boiled out, 
 till as tender as marmalade, with- 
 out lumps ; and beat the whole to- 
 gether, and put into moulds. 
 
 CHEESECAKES, RICE. 
 
 Boil 4 ozs, of rice till it is tender, 
 and then drain ; mix it with four 
 eggs well beaten up, \ lb. of butter, 
 half a pint of cream, 6 ozs. of sugar, 
 a grated nutmeg, and a glass of 
 brandy. Beat tham well together, 
 put into raised crusts, and bake in 
 a moderate oven. 
 
CHE 
 
 CHE 
 
 105 
 
 CHEESE SANDWICHES. — 
 Take Cheshire cheese 3 parts, but- 
 ter, 1 part, ham and veal 1 part 
 each, and two eggs, a little salt, 
 pepper, and mustard. Powder 
 well in a mortar. Make into sand- 
 wiches. 
 
 It may be potted in a similar 
 way, either with or without the 
 meat ; the eggs would require to 
 be well boiled. 
 
 CHEESE SOUP. Bread 
 
 crumbs, £ lb. sifted ; 1 lb. of good 
 Cheshire Cheese ; simmer these 
 together in a stew pan with some 
 good broth; in another pan mix 
 well together four yolks of eggs, 
 and four spoonfuls of broth. Mix 
 both when ready to serve. 
 
 CHEMICAL SOAP.— Fullers 
 Earth, 1 oz. powdered; moisten 
 with a little spirit of turpentine ; 
 salt of tartar, § oz. ; potass, 1 oz. 
 Work the whole into a paste with 
 a little soft soap. Form into 
 squares. - Moisten grease, and with 
 a little water rub the soap well on 
 till it lathers; the spot will dis- 
 appear. 
 
 CHERRIES, iced. — Bruise 2 
 lbs. of cherries, put to them a pint 
 of water ; strain, and add sugar 
 sufficient. See ice. 
 
 CHERRIES, to jar. — Stone 12 
 lbs. of cherries ; put them into the 
 pan, with 3 lbs. of double refined 
 sugar ; and a quart of water ; put 
 on the fire till they begin to boil ; 
 take off to cool a little ; then boil 
 till they are tender ; sprinkle with 
 \ lb. of refined sugar, afterwards, 
 skim clean. Put all in a china 
 bowl ; let them stand in the syrup 
 three days, then drain, and take 
 them singly, with the holes down- 
 wards, on a wicker sieve, and set 
 them on a warm stove to dry, 
 turning them upon clean sieves. 
 When dry enough, put a white 
 sheet of paper in the pan, and all 
 the cherries, with another sheet 
 
 at the top ; put them on the fire till 
 they sweat ; cool, and put in boxes 
 or jars to keep. 
 
 CHERRY BRANDY.— Cher- 
 ries, 36 lbs ; half red and half black; 
 squeeze them with the hands, and 
 add 1| gallons of brandy. Let 
 them infuse 24 hours; then put 
 the bruised cherries and liquor into 
 a canvass bag, a little at a time, 
 and press it as long as it will run. 
 Sweeten with fine sugar, and let 
 it stand a month; bottle off, 
 putting loaf sugar into every bottle. 
 
 Another. — To every gallon of 
 brandy put 4 lbs. of red cherries, 2 
 lbs. of black, 1 quart of raspberries, 
 with a few cloves, a stick of cinna- 
 mon, a little orange peel ; closely 
 stop for a month in a barrel; bottle 
 off as before. 
 
 CHERRY JAM. — Pick and 
 stone 4 lbs. of May-duke cherries ; 
 press them through a sieve ; then 
 boil together half a pint of red 
 currant or raspberry juice, and f 
 lb. of white sugar, put the cherries 
 into them while boiling ; add 1 lb. 
 of fine white sugar. Boil quickly 
 35 minutes, jar, and cover well. 
 
 CHERRY JELLY. — Cherries, 
 5 lbs. ; stone them ; red currants, 
 2 lbs. ; strain them, that the liquor 
 may be clear; add 2 lbs. of sifted 
 loaf sugar ; and 2 ozs. of isinglass. 
 
 CHERRY MARMALADE.— 
 Take some very ripe cherries, cut 
 off the stalks, and take out the 
 stones ; crush them, and boil them 
 well ; put them into a hand sieve, 
 and force them through with a 
 spatula, till the whole is pressed 
 through and nothing remains but 
 the skins ; put it again upon the 
 fire to dry ; when reduced to half, 
 weigh it, and add an equal weight 
 of sugar; boil again; and when it 
 threads between the fingers, it is 
 finished. Eu. 
 
 CHERRY PIE. Having 
 
 made a good crust, lay a little of 
 
106 
 
 CHE 
 
 CHE 
 
 it round the sides of your dish, 
 and throw sugar at the bottom. 
 Then lay in your fruit, and some 
 sugar at the top. A few red cur- 
 rants put along with the cherries 
 makeanagreeableaddition. Puton 
 the lid ; bake in a slack oven. Far* 
 
 CHERRY PUDDING. —Make 
 a paste of flour, beef suet chopped 
 small, and watera Butter a basin, 
 and line with paste. Putin thecher- 
 ries, and sugar ; cover with crust, 
 tie in a cloth, boil 1| hour. A. N. 
 
 CHERRY WINE.— Pick and 
 press out the juice of good cherries, 
 White or Black Hearts, or May 
 Dukes, without breaking the 
 stones. (This wine is much im- 
 proved by adding rasps, and red 
 currants ; an addition of black 
 currants causes it to resemble 
 port). To every gallon put 2 lbs. 
 of fine loaf sugar. Put in a cask 
 till the fermentation ceases, stop it 
 close. In three or four months, 
 bottle it, and in five or six weeks 
 it will be fit to drink. 
 
 CHESS. — This is a very scien- 
 tific game. The reader is referred 
 to Hoyle , Walker , and Lewis on 
 Chess. Each player has a force of 
 16 men, viz., a king, queen, 2 
 bishops, 2 knights, 2 castles, or 
 rooks, and 8 pawns. They all have 
 different moves. The King can 
 only move one square at a time, 
 forwards, backwards, diagonally, 
 &c. The Queen is the most power- 
 ful of all the pieces ; can move in 
 straight lines, either forwards, 
 backwards, or sideways, to the 
 extent of the board, or she can 
 move diagonally within the same 
 range. The Rook moves same as 
 the Queen, except diagonally. The 
 Bishop moves either forwards or 
 backwards diagonally, the full ex- 
 tent of the board, keeping on his 
 own square. The Knight moves 
 one square, and one diagonally, or 
 one diagonally, and one square, j 
 
 forwards, or sideways, &c. He is 
 the only piece that leaps over the 
 head of another piece. The Pawn 
 moves one square at once straight 
 forward ; but it takes a piece diag- 
 onally. If a Pawn reaches the 
 other side of the board, it claims a 
 superior piece, instead of itself, ex- 
 cept the king. 
 
 LAWS OF CHESS.— 1. The 
 chess-board must be so placed that 
 each player has a white corner 
 square nearest his right hand. 
 
 2. If a piece or pawn be mis- 
 placed, it must be rectified, if per- 
 ceived before four moves have been 
 made. 
 
 3. If a player on commencing 
 the game omit to place all his men 
 on the board, he may correct the 
 omission before making his fourth 
 move. 
 
 4. Should a player, who under- 
 takes to give the odds of a piece or 
 pawn, neglect to move it from the 
 
 i board after four moves, the adver- 
 ! sary may continue or recommence 
 the game. 
 
 5. When no odds are given the 
 players must take the first move 
 of each game alternately, drawing 
 lots who shall begin the first game. 
 
 6. The player who gives the odds 
 has the right of moving first in 
 each game, unless agreed other- 
 wise. Whenever a pawn is given 
 it is to be the king’s bishop’s pawn. 
 
 7. If a piece or pawn be touched, 
 it must bo played, unless at the 
 moment of touching it, the player 
 exclaims, “ J’adoube” (I adjust). 
 
 8. While a player holds the piece 
 or pawn he has touched, he may 
 play it to any square but the one 
 he took it from, but if he quit the 
 piece, he cannot recall the move. 
 
 9. If a player takes one of his 
 adversary’s pieces or pawns with- 
 out saying “ J’adoube, ” or words 
 to that effect, his adversary may 
 compel him to take it; but if it 
 
CHE 
 
 CHE 
 
 107 
 
 cannot be legally taken, lie may 
 oblige him to move his king ; if 
 the king cannot be legally moved, 
 no penalty can be inflicted. 
 
 10. If a player move one of his 
 adversary’s men, his antagonist 
 may compel him either to replace 
 the piece or pawn, and move his 
 king, or to replace the piece or 
 pawn, and take it, or to let the 
 piece or pawn remain on the square 
 to which it had been played. 
 
 11. If a player takes one of his 
 adversary’s men, with one of his 
 own, that cannot take it without 
 making a false move, his antagonist 
 may either compel him to take it 
 with a piece or pawn that can 
 legally take it, or to move his own 
 piece or pawn which he touched. 
 
 12. Should any player by mis- 
 take take one of his own men with 
 another, his adversary can compel 
 him to move either. 
 
 13. If a player make a false move, 
 that is, plays a piece or pawn to 
 any square to which it cannot le- 
 gally be moved, his opponent may 
 compel him to take the piece or 
 pawn to a correct square, or let it 
 remain on the square to which he 
 had moved it, or to replace the 
 piece or pawn, and move his king. 
 
 14. Should a player move out of 
 his turn, his opponent may choose 
 whether both moves shall remain, 
 or the second be retracted. 
 
 15. "When a pawn is first moved 
 in a game, it may be played one or 
 two squares, but in the latter case 
 the adversary has the privilege of 
 taking it as it is named “ en pas- 
 sant,” with any pawn which could 
 have taken it had it been moved 
 only one square ; a pawn cannot 
 be taken en passant by any other 
 piece but a pawn. 
 
 16. A player cannot castle in the 
 following cases 1st. If the king 
 or rook have been moved. 2nd. If 
 the king be in check. 3rd. If there 
 
 be any piece between king and 
 rook. 4th. If the king pass over 
 any square attacked by one of the 
 adversary’s pieces or pawns. 
 
 17. If a player touch a piece or 
 pawn that cannot be moved with- 
 out leaving the king in check, he 
 must replace it, and move his king ; 
 but if the king cannot be moved, 
 no penalty can be inflicted. 
 
 18. If a player attack the adverse 
 king without saying “check,” the 
 last player must retract his last 
 move and free his king from check, 
 but if moves be made subsequent 
 to the attack being known, they 
 must be retracted. 
 
 19. Should any player say check 
 without giving it, and his adver- 
 sary, in consequence, moves his 
 king ; or touch a piece to protect 
 it, he may retract such moves. 
 
 20. If the king has been in check 
 for several moves, and it cannot be 
 ascertained how it occurred, the 
 player whose king is in check must 
 retract his last move, and free his 
 king from check ; but whatever 
 moves made, previous to the check 
 being known, must remain. 
 
 21. Every pawn which has 
 reached the eighth square of the 
 chess-board, may be immediately 
 exchanged for a queen, or any other 
 piece the player may think proper. 
 
 22. If a player remain at the end 
 of a game with a rook and a bishop 
 against a rook, or with both bishops 
 only, or knight and bishop only, 
 &c., he must check-mate his ad- 
 versary in fifty moves on each side 
 at most, or the game will be con- 
 sidered drawn. 
 
 23. If a player agrees to check- 
 mate with a particular piece or 
 pawn, or on a particular square : 
 or engages to force his adversary 
 to stale-mate or check-mate him, 
 he is not restricted to any number 
 
 | of moves. 
 
 j 24. A stale-mate is a dratvn 
 
108 
 
 CHE 
 
 CHI 
 
 25. If a player makes a false 
 move, castles improperly, &c., the 
 opponent must notice it before he 
 touches a piece or pawn, or he will 
 not be allowed to inflict any 
 penalty. 
 
 CHESTNUTS. Roast them 
 
 well, depriving them of husks. 
 Mix four ounces of sugar in a cup- 
 ful of water, and the juice of a 
 lemon ; put all together in a sauce- 
 pan over a slow fire for ten min- 
 utes ; serve in a dish and grate 
 sugar over it. 
 
 CHICKEN BROTH.— Skin a 
 small chicken, and split it in two ; 
 boil in a quart of water, or more, 
 with three blades of mace, and a 
 small crust of white bread, over a 
 slow fire till reduced to half the 
 quantity. Skim. 
 
 CHICKEN CURRY. Re- 
 
 move the skin ; cut up raw, slice 
 onions, and fry both in butter to a 
 light brown. Lay the joints cut 
 into two or three pieces each, into 
 a stew-pan, with a veal or mutton 
 gravy, and two cloves of garlick. 
 Simmer till tender; and before 
 serving, take a spoonful or two of 
 curry powder, a spoonful of flour, 
 and 1 oz. of butter, and four 
 table-spoonfuls of cream, and add 
 them to the stew; salt to taste. 
 Squeeze in a little lemon. A dish 
 of rice, boiled dry must be served. 
 
 CHICKEN and HAM PAT- 
 TIES. — Take the white meat from 
 the breast of chickens, and 4 ozs. 
 of ham cut small ; put them into a 
 stewpan, with I oz. of butter roll- 
 ed in flour, half a gill of cream, 
 half a gill of real stock, a little nut- 
 meg, lemon-peel, cayenne pepper, 
 salt, and a spoonful of lemon juice. 
 Stir over the fire some time, but 
 do not bum. 
 
 CHICKEN andHAM. potted . — 
 Bake the chicken in a close cover- 
 ed pan with a little water for about 
 30 minutes, adding, as you like, 
 
 salt, pepper, cloves, mace. Broil or 
 fry some ham, and pound both 
 chicken and ham small, moistening 
 with butter: place in alternate 
 layers when you pot them, and 
 press tightly. 
 
 CHICKEN PANADA. — Boil 
 a chicken in a quart of water, till 
 three parts done ; skin it, cut off 
 the white meat, and pound it to a 
 thick paste with a little of the 
 water it was boiled in ; season it 
 with salt, nutmeg, and lemon-peel ; 
 boil gently for a few minutes ; let 
 it not be so thick. It is very 
 nourishing. Mu. 
 
 CHICKEN PIE. Cut the 
 
 chickens in pieces, and boil nearly 
 tender. Make a rich crust with an 
 egg or two to make it light and 
 puff. Season the chicken and slices 
 of ham with pepper, salt, mace, 
 nutmeg, and cayenne. Put them 
 in layers, first the ham, chicken, 
 forcemeat balls, and hard eggs in 
 layers. Make a gravy of knuckle of 
 veal, mutton bones, seasoned with 
 herbs, onions, pepper, &c. Pour 
 it over the contents of the pie, and 
 cover with a paste. Bake an hour. 
 
 CHICKEN POX. — This is a 
 mild eruptive disease, and seldom 
 occurs more than once in a person’s 
 life-time. The eruption is at- 
 tended with but little indis- 
 position. There is a slight chilli- 
 ness, weariness, cough, fever, bad 
 appetite, &o. a day or two before 
 the eruption appears, which res- 
 embles the small-pox. Treatment 
 is simply plenty of cooling drinks 
 acidulated, some cooling and ape- 
 rient medicine, to keep the bowels 
 gently open. Let the patient also 
 be kept warm till the pox die 
 away. 
 
 CHICKEN PUDDING.— Cut 
 half a pound of good ham very fine, 
 and a couple of chickens. Season 
 with salt, pepper, thyme, nutmeg, 
 and mace. Stew them gently, and 
 
CHj 
 
 CHI 
 
 109 
 
 in ten minutes, add a lump of but- 
 ter. When half stewed, take them 
 out, and cool. Reserve the gravy 
 to serve with the pudding. Then 
 take a pound of flour, a quart of 
 milk, four eggs, well beaten, and 
 salt. This will form the batter. 
 Put a layer of chicken in a dish, 
 and pour over it a portion of the 
 batter, and so alternately till the 
 dish is full. Bake it brown. Put 
 an egg to the gravy preserved; 
 give it a boil, and put in a sauce- 
 boat to serve with the pudding. 
 
 CHICKENS, boiled — Fasten 
 the wings and legs to the body by 
 thread tied round. Steep them in 
 skim milk two hours. Then put 
 them in cold water, and boil over 
 a slow fire. Skim clean. Serve 
 with white sauce or melted but- 1 
 ter 6auce, or parsley and butter. 
 — Or melt 1 oz. of butter in a cup- 
 ful of milk ; add to it the yolk of an 
 egg beat up with a little flour and 
 cream; heat over the fire, stirring 
 well. 
 
 CHICKENS, to broil. Slit 
 
 down the back, and season with 
 pepper and salt; put them be- 
 fore a clear fire, at a distance, 
 the inside next the fire, till half- 
 done ; turn them, and mind the 
 fleshy side does not bum, rasp 
 bread over it, and nicely brown. 
 Let the sauce be good gravy, with 
 mushrooms ; garnish with lemon, 
 and the livers broiled, the gizzards 
 cut, slashed, and broiled with 
 pepper. 
 
 Or, take a handful of sorrel, dip 
 it in boiling water; drain; have 
 ready half a pint of good gravy, a 
 shallot chopped fine, and boiled 
 
 of port; lay the sorrel round the 
 fowls ; pour the sauce over them ; 
 garnish with lemons. 
 
 CHICKENS, to braise .— Bone 
 them and fill them with forcemeat ; 
 
 lay the bones and any other poul- 
 try trimmings into a stewpan, and 
 the chickens on them. Add a few 
 onions, herbs, mace, a pint of stock, 
 and a glass or two of sherry. Co- 
 ver the chickens with slices of ba- 
 con, and white pepper; cover, and 
 boil slowly two hours. Take up, 
 strain, skim off the fat ; then boil 
 very quick to a glaze, and do the 
 chickens over it with a brush. 
 Serve with a brown fricassee of 
 mushrooms. 
 
 CHICKENS to fatten quickly. 
 —Make a paste with ground rice 
 scald with milk, mixed with trea- 
 cle. Give it warm in the day- 
 time as much as they will eat, 
 leaving none. It fattens in a short 
 time. 
 
 CHICKENS, to fricassee.— 
 Skin and cut in small pieces ; wash 
 in warm water, and dry; season 
 with pepper and salt ; put into a 
 stew-pan with water, and a large 
 piece of butter, a little lemon, a 
 glass of white wine, one anchovy, 
 mace and nutmeg, an onion stuck 
 with cloves, a bunch of lemon 
 thyme, and sweet marjoram. 
 Stew till the chickens are tender ; 
 then dish. Thicken the gravy with 
 flour and butter; strain it; beat 
 the yolks of three eggs in a large 
 cupful of cream, and put it in the 
 gravy ; shake over the fire ; do not 
 boil, pour over the chickens. 
 
 CHICKENS to roast . — Pluck 
 carefully, draw and truss them, 
 and put them to a good fire ; singe, 
 dust, and baste them with butter. 
 Cover the breast with a sheet of 
 buttered paper; remove it ten 
 minutes before it is enough, that 
 it may brown. A chicken will 
 take 15 or 20 minutes. Serve 
 with butter and parsley. 
 
 CHILBLAINS.— To cure chil- 
 blains, simply bathe the parts af- 
 fected in the water in which pota- 
 toes have been boiled, as hot as can 
 
110 
 
 CHI 
 
 CHI 
 
 be borne. On tbe first appearance 
 of this ailment, indicated by in- 
 flammation and irritation, this bath 
 affords relief. In the more advanced 
 stages, repetition prevents breaking 
 out, followed by a certain cure ; and 
 an occasional adoption will prevent 
 a return. 
 
 CHILBLAINS.— Take 1 oz. of 
 white copperas ; dissolve in a quart 
 of water, and apply it occasionally 
 to the affected parts. Let this be 
 used before the chilblains break. 
 
 Or, apply a poultice of roasted 
 
 onions. Or, wash with a decoc- 
 
 tion of horseradish made with vin- 
 egar and water. — Or, with a little 
 camphorated brandy. 
 
 Or rub into them before tbe fire, a 
 solution of white vitriol and sugar 
 of lead. If the chilblains are broken 
 it must not be used. — Or, take lard, 
 2 ozs. ; turpentine, \ oz. ; camphor, 
 £ oz. ; melted together. 
 
 If the parts have been frost bit- 
 ten, keep from the fire ; immerse 
 the parts in. 6now or cold water ; 
 then apply brisk friction, and a 
 little camphorated spirits. To ease 
 the pain, apply an elm bark poul- 
 tice, or a poultice made of wheat 
 bran, soft soap, and table salt. 
 Apply afterwards the black or 
 healing salve. 
 
 If unbroken, take sal ammoniac, 
 1 oz. ; vinegar, £ pint; bathe the 
 part. — Alum and salt will do, but 
 not so effectually — mix in vinegar 
 and water. — If the chilblains are 
 old, use the Stimulating Liniment. 
 
 CHILBLAIN LINIMENT— 
 One ounce of camphorated spirit 
 of wine, half an ounce of liquid 
 sub-acetate. Mix, and apply in 
 the usual way three or four times 
 a day. Some persons use vinegar 
 as a preventive, its efficacy may 
 be increased by the addition of one- 
 fourth of its quantity of camphor- 
 ated spirit. 
 
 CHILBLAIN LOTION*— Got 
 
 one drachm of sugar of lead, two 
 ditto of white vitriol, reduce them 
 to a fine powder, and add four ozs. 
 of water. Before using this lotion, 
 it is to be well shaken, then rub- 
 bed well on the parts affected, 
 before a good fire with the hand. 
 The best time for application is in 
 the evening. It scarcely ever fails 
 curing the most inveterate chil- 
 blains by once or twice using. It 
 is not to be used on broken chil- 
 blains. 
 
 CHILI VINEGAR. — Infuse 
 half an oz. of cayenne pepper and 
 six cloves in a pint of vinegar. 
 
 CHINA, to mend . — Bum oyster 
 shells in the fire, and then reduce 
 them to fine powder. Mix the 
 powder with the white of egg, and 
 lay it thickly on the edges of the 
 broken article, and dry before a hot 
 fire. — Some persons combine with 
 the above white lead. 
 
 Common lime finely sifted and 
 the white of an egg, make an ex- 
 cellent cement. The Chinese use 
 finely ground flint glass with the 
 white of an egg, and it is very 
 adhesive. The pieces to be 
 
 united should be well heated. Or, 
 mix plaster of Paris with a thick 
 solution of gum arabic. 
 
 CHIMNEYS ON FIRE. — 
 Shut all the doors and windows ; 
 stop up the bottom of the chimney 
 with a piece of water-saturated 
 sacking, wraping, &c., throwing 
 first salt, or sulphur, upon the 
 fire. 
 
 CHINE OF BACON, to boil . 
 — Soak a chine, salted and dried, 
 in cold water several hours. Take 
 a handful of parsley, a few sprigs 
 of thyme, and a little sage ; chop 
 them very fine ; stuff these into 
 the chine, both in the fat and in 
 the lean ; skewer it close in a cloth. 
 Boil slowly for two or three hours. 
 
 CHINE OF PORK.— Boil it 
 half an hour ; then make holes in 
 
CHti 
 
 CHO 
 
 111 
 
 it ; stuff them with shred parsley ; 
 rub it all over with the yolks of 
 eggs, and strew over it bread 
 crumbs, baste it, and set in a Dutch 
 oven ; when it is done enough, lay 
 round it dried spinach. 
 
 CHINESE FIRE, for Sky- 
 rockets. — 1. If three quarter inch 
 or under, nitre, 16 parts; charcoal, 
 4 parts; sulphur, 8 parts; east-iron 
 borings, 4 parts. Mix. 
 
 2. If over 1 inch and under 2 
 inches bore, nitre, 16 parts ; char- 
 coal, 4 parts ; sulphur, 4 parts ; 
 iron borings, 5 parts. Mix. 
 
 CHINTZ, to wash . — Use only 
 a little white soap. Or boil sago, 
 or rice to a perfect pulp , and use 
 it instead of soap ; the article may 
 afterwards be washed in the pulp 
 well diluted with warm water, ana 
 this will stiffen it beautifully. 
 
 This will be found useful for 
 printed dresses whose colours are 
 likely to give way by the use of 
 alkaline soaps. 
 
 CHLORIDE OF LIME. — 
 Scatter chloride of lime on a board 
 in a stable, to remove all kinds of 
 fifes, but more especially biting 
 flies. Sprinkling beds of vege- 
 tables with even a weak solution, 
 effectually preserves them from 
 caterpillars, slugs, &c. A paste 
 of one part powdered chloride of 
 lime and one half-part of some 
 fatty matter placed in a narrow 
 band round the trunk of the tree, 
 prevents insects from creeping up 
 it. Even rats, mice, cockroaches, 
 and crickets flee from it. 
 
 CHLORIDE OF LIME. — 
 It is a, great purifier. One pound 
 requires three gallons of water ; 
 use the clear solution. To purify 
 rooms, sprinkle on the floor ; and 
 if needful, on the bed-linen. In- 
 fected clothes should be dipped in 
 it and wrung out, just before they 
 are washed. It purifies night 
 commodes, water closets, &c» 
 
 CHOCOLATE CREAM. 
 
 Scrape into a quart of thick cream 
 1 ounce of the best chocolate, £ lb. 
 of sugar; boil and mill it; when 
 quite smooth, cool, then add the 
 whites of new eggs. Whisk, and 
 take up the froth on sieves, and 
 serve it in glasses, to rise above 
 some of the cream. 
 
 CHOLERA. — A compound of 
 two greek words, chole, bile, and 
 rein, to flow. Its literal meaning 
 is, a discharge of bile. But the 
 word cholera designates that 
 dreadful Asiatic disease which is 
 so very fatal. In this disease, the 
 secretion of bile is suspended, and 
 the evacuations are entirely free 
 from it. Therefore there are two 
 species of Cholera — the j English — 
 and the Asiatic. 
 
 The English Cholera , or Bilious 
 Diarrhoea, attacks suddenly, with 
 nausea, purging and vomiting ; 
 sometimes painful colicky griping 
 in the bowels. The evacuations 
 are thin and watery, and at last 
 become very bilious, the colour 
 sometimes green, at other times 
 approximating to black, indicating 
 vitiated bile caused by unhealthy 
 secretions during its passage 
 through the alimentary canal. If 
 the disease is not restrained, the 
 vomiting, retching, and spasmodic 
 pain, increases, accompanied with 
 cramp in the legs, and muscles of 
 the abdomen. Coldness of the ex- 
 tremities, cold sweats, and fainting 
 sometimes occur. Sometimes this 
 disease ends in death, especially 
 with old and delicate subjects. But 
 in this country it is seldom fatal. 
 
 It is caused by intemperance, by 
 a vitiated atmosphere, by eating 
 unwholesome food, and unripe 
 fruits. In the treatment of it, it 
 is necessary to neutralize the acid, 
 vitiated or acrid bile, and produce 
 a determination to the surface. As 
 soon as the symptoms appear, give 
 
112 
 
 CHO 
 
 CHtt 
 
 tlie Neutralizing Mixture , (which 
 see). ^ If vomited, repeat the dose, 
 and it will soon produce a bene- 
 ficial effect, subduing the irritation, 
 nausea, vomiting, and passing 
 through the alimentary canal, 
 changing its contents to the most 
 healthy state. It is useful to bathe 
 the feet in hot water and salt, and 
 when the disease is violent, to 
 give a vapour bath ; and to check 
 the vomiting, salt in vinegar or 
 brandy. To allay the pain, foment 
 the belly and breast with the fol- 
 lowing; — Cayenne pepper, \ oz., 
 spirits of wine, \ a pmt, vinegar 
 a gill. Simmer a few minutes; 
 then add a tea-spoonful of tincture 
 of opium, and two table-spoonfuls 
 of turpentine. Apply flannnels 
 dipped in it warm to the stomach. 
 Hops and camomile flowers sim- 
 mered in vinegar, make an excel- 
 lent fomentation. The drink 
 should be toast and water. Milk 
 thickened with arrow-root, tapioca 
 sago, or slippery-elm, may be 
 taken as food. 
 
 In the ASIATIC CHOLERA, 
 there is a total suppression of bile, 
 and a profuse cold, clammy sweat 
 over the body ; the cramps become 
 fearful, the stomach and bowels 
 are emptied by vomit, &c. — and 
 exhaustion becomes apparent, gid- 
 diness, deafness, sinking of the 
 eyes and nostrils, blueness of the 
 skin, lips and nails ; weakness of 
 voice, &c., are often fatal symp- 
 toms. 
 
 To cure the same, as for English 
 Cholera, but more active. Give the 
 Neutralizing Mixture; and this 
 injection ; — Bogberry, 3 drachms ; 
 Scullcap, 1 drachm ; Slippery- 
 Elm, 1 drachm ; Boiling water, f 
 a pint. Infuse ten minutes ; then 
 add two tea-spoonfuls of tincture 
 of Myrrh, eight drops of Laudan- 
 um, and a tea-spoonful of Carbon- 
 ate of Soda. Foment as in 
 
 English Cholera, or with the 
 Rheumatic Liniment. Apply as 
 hot as possible. Apply also fric- 
 tion to the limbs ; or apply hot 
 bricks, wrapped in vinegar cloths, 
 to the feet, legs, and sides. Give 
 a tea-spoonful of the Anti- Cholera 
 Drops every half hour, which see 
 at the end of the book. 
 
 The following Anti- Cholera 
 Mixture is a sovereign remedy : — 
 Tormentil Root, 1 ounce ; Bay- 
 berry Bark, 1 ounce; Cayenne 
 Pepper, \ ounce; Carbonate of 
 Soda, \ ounce. Simmer forty 
 minutes in three pints of water 
 down to 1 quart. Strain, and add 
 Tinctnre of Myrrh, 2 ounces, and 
 1 drachm of Camphor, dissolved in 
 spirits of wine. In the first attack 
 of Cholera, give a wine-glassful ; 
 place the feet in hot salt and water, 
 or mustard and water, and repeat 
 the mixture every twenty minutes, 
 and apply mustard plaster, and 
 the hop poultice to the stomach. 
 Rub freely the cramped and drawn 
 parts of the body with boiled Cay- 
 enne Pepper and Vinegar ; and 
 the effects will in most cases appear 
 like magic. Such treatment has 
 cured thousands upon thousands. 
 
 CHOLERA IN INFANTS is 
 treated in the same wav as English 
 Cholera, but in a milder, and more 
 restricted manner. 
 
 CHRISTMAS PUDDING. — 
 Suet, 1£ lbs., minced small ; cur- 
 rants, l| lbs.; raisins, stoned, £ lb.; 
 sugar, 1 lb.; ten eggs, a grated 
 nutmeg; 2 ozs. of citron and lemon 
 peel ; 1 oz. of mixed spice, a tea- 
 spoonful of grated ginger, \ lb. of 
 bread crumbs, \ lb. of flour, 1 pint 
 .of milk, and a wine-glassful of 
 brandy. Beat first the eggs, add 
 half the milk, beat all together, 
 and gradually stir in all the milk, 
 then the suet, fruit, &c., and as 
 much milk to mix it very thick. 
 Boil in a cloth six or seven hours. 
 
coc 
 
 113 
 
 cm 
 
 Another. — Flour, suet, currants, 
 raisins, of each 1 lb.; nine eggs ; 
 
 2 ozs. of candied peel ; almonds 
 and spices, according to taste. 
 Boil in a cloth six or seven hours. 
 
 CIDER CUP. — Grate nutmeg 
 and ginger ; put it in a cup •with 
 a well-browned toast; on these 
 pour two glasses of sherry, or one 
 glass of pale brandy; then add 
 cider. A few fresh borage leaves 
 add to the refreshing appearance 
 of the cup. 
 
 CINNAMON. — This valuable 
 spice comes chiefly from. Ceylon. 
 It is a most useful aromatic 
 Its effects are stimulating, carmin- 
 ative, tonic, and warming ; but it 
 is used rather as an adjunct to 
 other remedies than as a remedy 
 itself. The oil is a most powerful 
 stimulant, and is used in cramps 
 of the stomach, and in syncope, or 
 in paralysis of the tongue. 
 
 CINNAMON CORDIAL. 
 
 Take 8 lbs. of cinnamon, broken ; 
 17 gals, of rectified spirit, and 2 j 
 gals, of water. Digest in the still ; 
 24 hours by a gentle heat ; draw : 
 16 gallons by a stronger heat. Hu. ' 
 
 CINNAMON CAKE.— Put 6 
 eggs, and 3 table-spoonfuls of rose- 
 water into a pan ; whisk well to- 
 gether ; add 1 lb. of fine sugar, a 
 large spoonful of ground cinnamon, 
 and flour to make it into paste; 
 roll, form, and bake on white pa- 
 per. 
 
 CINNAMON SOAP. — Good 
 tallow soap, 10 lbs ; palm-oil soap, 
 7 lbs ; essence of cinnamon, 3 ozs. ; 
 essence of sassafras, | oz. ; berga- 
 mot, £ oz. ; colour, 4 ozs. of yellow 
 ochre. 
 
 CINNAMON WATER.— Take 
 of cinnamon bark, one pound; 
 proof spirit and common water, of 
 each one gallon. Steep the cinna- 
 mon in the liquor for two days, 
 then distil off one gallon. 
 
 Or, Cinnamon, 2 ozs. in 3 qrts. 
 
 of brandy, with a quart of water, 
 the rind of two lemons, and 2 or 3 
 ozs. of liquorice root ; infuse five 
 days, distil, and add 2 lbs. of fine 
 sugar, and 3 pints of water. 
 
 CISTERNS, to measure. 
 
 Multiply the diameter of the bot- 
 tom in inches by the diameter of 
 the top ; then multiply that pro- 
 duct by the height in inches, and 
 that product by 7, 854 ; divide 
 the last obtained number by 231, 
 cut off four figures at the right 
 hand, and the quotient will be the 
 answer in gallons. 
 
 CITRIC ACID. — It is cool- 
 ing, allays inflammation, and is a 
 substitute for lemon juice; in fact, 
 it is the same. 
 
 CLARIFIED SUGAR.— Put 
 2 lbs. of finest sugar into a tinned 
 stewpan with a pint of cold spring 
 water to dissolve. Beat half the 
 white of an egg; put it to the 
 sugar, and stir; put on the fire, 
 and boil gently till no scum rises, 
 and it is perfectly clear ; strain 
 through a cloth, and closely bottle. 
 
 CLEAVERS. — The American 
 plant is the best. It is a good di- 
 uretic, perhaps one of the best for 
 curing all suppressions of urine, 
 and gravelly complaints, scurvy, 
 and spitting of blood. Infuse 2 
 ounces in a pint of cold water, and 
 drink a wine-glassful occasionally. 
 See Robinson’s Family Herbal. 
 
 CLOTH, to Raise the Nap on . — 
 When woollens are worn thread- 
 bare the part of the dress must be 
 soaked in cold water for half an 
 hour, then put on a board, and 
 the threadbare parts rubbed with a 
 half-worn hatter’s “card” filled 
 with flocks, or with a prickly this- 
 tle, until a sufficient nap be raised. 
 If faded, apply the Black Reviver , 
 which see. Then hang the coat to 
 dry, and with a brush lay the nap 
 the right way. 
 
 COCKIE LEEKIE.— A fa- 
 it 
 
114 
 
 COB 
 
 COB 
 
 vorite Scotch dish. Take a scrag 
 of mutton or knuckle of veal, and 
 8 quarts of liquor in which some 
 meat has been boiled. Get a fowl, 
 and a fine leek cut in pieces, with 
 salt and pepper. Boil an hour and 
 a half, then add five more leeks, 
 and boil 1 hour more. Beef liquor 
 is the best. 
 
 COCKLE KETCHUP. — Open 
 the cockles, scald them in their own 
 liquor; add a little water when the 
 liquor settles ; strain ; season with 
 pepper, mace, cloves, and other 
 spices ; if for brown sauce, add port, 
 anchovies, and garlick. 
 
 COCKROACHES, to destroy. 
 — Mix bread crumbs, sugar, and 
 corrosive sublimate, and place it 
 near their haunts. — Or mix sugar, 
 laudanum, and water together. — 
 They are very fond of beer, which 
 might be substituted for water. — 
 Some persons have found a mix- 
 ture of plaster of Paris, sugar, and 
 
 oatmeal, effectual. Powdered 
 
 phosphorous, oatmeal, and sugar, 
 form a sure remedy. 
 
 COCOA SAUCE. — Scrape a 
 portion of the kernel of a Cocoa 
 Nut, adding the juice of three lem- 
 mons, a tea-spoonful of the tincture 
 of cayenne pepper, a tea-spoonful 
 of shallot vinegar, and half a cup- 
 ful of water. Gently simmer for a 
 few-hours. 
 
 COB, to boil . — If boiled fresh, 
 it is watery ; but it is excellent 
 if salted, and hung for a day, 
 to give it firmness. "Wash and 
 clean the fish well, and rub salt 
 inside of it; tie it up, and put 
 it on the fire in cold water; throw 
 a handful of salt into the fish- 
 kettle. Boil a small fish 15 
 minutes ; a large one 30 minutes. 
 Serve it without the smallest speck 
 and scum ; drain. Garnish it 
 with lemon, horse-radish, the milt, 
 roe, and liver. Oyster or shrimp 
 sauce may be used. 
 
 Another way .— After cleaning 
 well, put into the boiling water a 
 handful of salt, a small cupful of 
 vinegar ; boil as above, as to time. 
 Take it up ; strip off the skin, put 
 before a brisk fire, dredge with 
 flower, and baste with butter; 
 when the froth begins to rise, 
 throw over it fine white bread 
 crumbs ; baste on to make it froth 
 well , when a fine brown, dish it 
 up, and garnish it with sliced le- 
 mon, horse-radish, oysters, &c. 
 
 COD’S HEAD AND SHOUL- 
 DERS, to boil . — Wash it well, 
 dry, and tie it up. Put in salt 
 and a glass of vinegar. Frequent- 
 ly skim it. Boil half an hour. 
 Half boil the milt and roe. Cut 
 thin slices, fry, adding gravy, and 
 a little port wine. For sauce, 
 oysters, eggs, or butter and parsley. 
 
 COD broiled . — Clean as before. 
 Cut into slices an inch thick ; rub 
 them with thick melted butter. 
 Sprinkle a little salt and pepper 
 over them. Place on the grid- 
 iron, and broil on both sides. Serve 
 with parsley sauce, or melted but- 
 ter and anchovy sauce. 
 
 COD’S HEAD, to balce . — Clean 
 well ; put in a dish nibbed 
 with butter. Put in sweet herbs, 
 an onion stuck with cloves, three 
 blades of mace, pepper, nutmeg, 
 lemon peel, horse radish, and 1 
 quart of water; dust and grate 
 flour and nutmeg over it, and put 
 bits of butter in various parts, and 
 place in the oven. When done, 
 place in the serving dish. Pour 
 all the liquor out of the dish 
 in which it was baked into a sauce- 
 pan, and boil three minutes ; strain, 
 and add a gill of red wine, two 
 spoonfuls of ketchup, a pint of 
 shrimps, half a pint of oysters, a 
 spoonful of mushroom pickle, and 
 4 ozs. of butter rolled in flour. 
 Garnish with toasted bread, pars- 
 ley, lemon, and horse-radish. 
 
COF 
 
 COL 
 
 116 
 
 COD, to fry . — Cut the cod in 
 slices about 1£ inch thick, and dry 
 and flour them well. Make a good 
 clear fire; rub the gridiron with 
 a piece of chalk, and place it high 
 from the fire. Turn often till they 
 are enough, and of a fine brown. 
 Be careful, or they will break. — 
 Or do them in a dish in the oven, 
 with a little butter, vinegar, or 
 lemon, and salt and pepper. Serve 
 with lobster or shrimp sauce, a.n. 
 
 COD, Egg Sauce for Salted . — 
 Boil the eggs bard ; half chop the 
 whites, put in the yolks, and chop 
 all together, but not very small ; 
 ut them into £ lb. of good melted 
 utter, and boil up ; then put it 
 on the fish. Rf. 
 
 COD LIVER OIL. — This is 
 very good in debility, in wasting 
 diseases, in the incipent stages of 
 consumption, in chest diseases, 
 rheumatism, gout, rigid limbs, &c. 
 It should be taken freely. Yet 
 some people are unable to retain 
 and digest this useful remedy. In 
 such cases, it should be taken in 
 milk, or orange wine, bitter ale, 
 cinnamon water, cold coffee, &c. 
 
 COFFEE. — It is a tonic and 
 stimulating beverage, of a whole- 
 some nature.— 2b make Coffee. 
 Use the best. For eight cups, use 
 nearly eight cups of water; put 
 in coffee as much as you like ; a 
 solution of isinglass ; boil a min- 
 ute, take off, and throw in a cup 
 of cold water to throw the grounds 
 to the bottom ; in five minutes it 
 will be very clear. 
 
 Or, beat one or two eggs, which 
 mix with ground coffee to form a 
 ball ; nearly fill the pot with cold 
 water, simmer gently for half hour, 
 having introduced the ball ; do not 
 boil , or you will destroy the aroma. 
 
 COFFEE ICE. — Pour some of 
 this coffee into a bowl, and suffi- 
 cient sugar-candy and cream, and 
 place it in an ice pail till quite fro- 
 
 zen. Serve in proper glasses. 
 This is a delightful refreshment in 
 hot weather. 
 
 COFFEE MILK.— Boil atable 
 spoonful of ground coffee in a pint 
 of milk 15 minutes, put in a little 
 isinglass; clear it; boil a minute; 
 throw in a little cold water to pre- 
 cipitate the grounds. Let it stand 
 on the rib ten minutes. 
 
 COHOSH, Black . — An Ameri- 
 can plant, astringent, diuretic, al- 
 terative, &c. It restrains diar- 
 rhoeas, and is much used by the 
 American Indians in rheumatism 
 and parturition. In incipient con- 
 sumption, it prevents febrile symp- 
 toms, the hectic flush, and reduces 
 pulsation. It promotes the mens- 
 trual flux ; it has rarely failed to 
 cure hooping-cough. It is most 
 valuable in rheumatism, using the 
 saturated tincture, from six to 
 forty drops, and first cleansing the 
 bowels. A strong decoction or 
 powder united with slippery elm 
 forms a valuable poultice for all 
 kinds of inflammation. The pow- 
 dered root made into a syrup is 
 effectual in coughs. The tincture 
 may be made by infusing one 
 ounce of the powdered root in half 
 a pint of spirits. 
 
 COLCHICUM, Oxymel of . — 
 This preparation has been found 
 beneficial in asthma and winter 
 cough. Dose from two teaspoon- 
 fuls to a dessert-spoonful, three 
 times a day in barley-water. It 
 effectually allays fever and irrita- 
 tion about the wind-pipe. 
 
 COLD.— Never neglect a cold. 
 It may be the forrunner of some 
 disease difficult to cure. Consump- 
 tion is often followed by a neglec- 
 ted cold. A cold is caused by the 
 loss of heat, and a decrease of ner- 
 vous energy, causing an obstruc- 
 tion of the perspiration. 
 
 To remove a cold restore the per- 
 spiration. Take a decoction of tho 
 
116 
 
 COL 
 
 COL 
 
 sudorific herbs, as catnep, penny- 
 royal, yarrow, or angelica. Take 
 the composition powder (which 
 see). Place the feet in warm 
 water before going to bed, and 
 put a bottle of water to the feet, 
 wrapped in cloth wet with vinegar 
 and water. Give a basin of hot 
 gruel, and let the patient oft drink 
 of the herb tea. Repeat this treat- 
 ment, if necessary. If the throat 
 is sore, wet some hops in hot vine- 
 gar, put in cloth, and wrap round 
 the neck. If the cough is trouble- 
 some, use some of the Cough 
 Remedies. See Cough. 
 
 Or, take linseed, a cupful; rasins, 
 4 ozs. ; liquorice in stick, two 
 pennyworth ; soft water, 2 quarts ; 
 simmer till reduced to 1 quart ; add 
 4 ozs. of sugar candy, a table-spoon- 
 ful of old rum, and one of good 
 vinegar, or lemon-juice. Add the 
 rum and vinegar as the decoction 
 is taken. Take a cupful two or 
 three times a day — the patient 
 should lie in bed a day or two. 
 
 COLD IN THE HEAD. — M. 
 Farn, a Belgian physician, says, a 
 cold may often be arrested by a 
 brisk friction of the back of the 
 head with some stimulant lotion, 
 as lavender water, sal volatile, &c. 
 And also a similar rubbing, two or 
 three times a-week will prevent 
 the “ catching ” of a cold by those 
 who are liable to do so from slight 
 causes. 
 
 COLD TO AVOID CATCH- 
 ING. — Accustom yourself to the 
 use of sponging with cold water 
 every morning on first getting out 
 of bed, followed with a good deal 
 of rubbing with a wet towel. It 
 has considerable effect in giving 
 tone to the skin, and maintaining 
 a proper action in it, and proves a 
 safeguard to the injurious influence 
 of cold and sudden change of tem- 
 perature. Sir Astley Cooper said, 
 4 ‘ The methods by which I have 
 
 preserved my own health are- 
 temperance, early rising, and 
 sponging the body every morning 
 with cold water, immediately after 
 getting out of bed ; a practice 
 which I have adopted for thirty 
 years without ever catching cold.’* 
 
 COLD, A, TO CURE.— The 
 following plan is very effectual in 
 curing most colds, but not all : — 
 Let a man eat next to nothing for 
 two days, provided he is not con- 
 fined to bed, for by taking no car- 
 bon into the system by food, and 
 by consuming the surplus which 
 caused his disease, by breath, he 
 soon carries oft’ his disease by re- 
 moving the cause. This will be 
 found more effectual if he adds co- 
 pious water draughts to the pro- 
 tracted fasting. By the time a 
 person has fasted one day and 
 night, he will experience a freedom 
 from disease, and a clearness of 
 mind, in a delightful contrast with 
 mental stupor, and physical pain 
 caused by colds. 
 
 Or take one handful of Yarrow, 
 half an ounce of Ginger root, 
 bruised, or a teaspoonful of Cay- 
 enne Pepper, and about three 
 pints of water. Boil to one pint. 
 Add a little sugar if you like. 
 Take a good dose at bed-time, and 
 your cold will be cured by the 
 next morning ; if not, repeat the 
 dose. 
 
 COLD BATHING.— It is use- 
 ful in some fevers, chronic rheuma- 
 tism, hysterics, hypochondriac, 
 and paralytic affections, rickets, 
 scrofulous complaints, debility, ob- 
 structed perspiration, langour and 
 weakness of circulation, &c. It 
 requires great prudence in using, 
 and should be of short duration. 
 In some cases it would be best to 
 commence with tepid bathing, and 
 proceed to the use of the cold bath, 
 which should be from 40° to 65* 
 Fahrenheit. Sea-water is prefer- 
 
COL 
 
 COL 
 
 117 
 
 able, from tlie stimulating effects 
 of the salt. 
 
 The most suitable time for bath- 
 ing is morning ; because in the 
 latter part of the day the body be- 
 comes too enfeebled to bear the 
 cold shock. A dose of cayenne, 
 ginger, or any of the pure stimu- 
 lants, taken before the cold bath, 
 will keep up the heat of the body, 
 and promote the reaction and de- 
 termination of blood to the surface, 
 which causes a refreshing glow. 
 
 Cold bathing is inadmissible in 
 inflammatory diseases, fluxes, dis- 
 eases of the breast, difficult breath- 
 ing, short and dry coughs, preg- 
 nancy, palsy, diseases of the skin, 
 &c. The Cold Bath is injurious 
 in all cases where immediate reac- 
 tion does not follow its use. If it 
 produces chills, depression, lang- 
 our, headache, and blueness of the 
 lips, it should not be used. After 
 leaving the bath, the body should 
 be rubbed with a flesh-brush, or 
 coarse towels. Cold bathing is 
 never beneficial unless followed by 
 a warm glow of the skin. 
 
 COLD CREAM. — Take the 
 juice of house-leek, a few drops of 
 camphorated spirit ; melt sper- 
 maceti, white wax, and olive oil ; 
 then beat in the spirit and juice. 
 Excellent for sore lips. Gu. 
 
 COLD PUNCH, or COOL 
 CUP. — Loaf sugar, 9 ozs. ; rub 
 each lump over a lemon to collect 
 the flavour of the lemon rind; 
 then squeeze the lemon juice over 
 it, and add half a pint of rum or 
 gin, and grated nutmeg. Infuse 
 twenty minutes, and add 3 pints 
 of cold spring water. Add a lump 
 of ice. 
 
 COLIC. — This is a spasmodic 
 affection of the bowels, especially 
 
 the colon. It begins with great 
 pain in the bowels, especially just 
 under the navel, nausea, retching, 
 mid vomiting. The pain is of a 
 
 sharp twisting character, very dis- 
 tressing. This affection is caused 
 by wind, disagreeing food, acrid 
 bile, obstinate costiveness, worms, 
 noxious metallic vapours, &c. 
 
 Flatulent Colic . Give a tea-cup- 
 ful of the Anti-Spasmodic Tine- 
 ture, in a cupful of pepper-mint 
 tea; or a teaspoonful of Turkey 
 rhubarb, and one of magnesia, 
 with a pinch of Cayenne pepper ; 
 this will often afford relief. Ap- 
 ply fomentations or friction to 
 the abdomen. If the bowels are 
 not operated upon, give castor oil, 
 from half an ounce; add also a 
 simple injection. 
 
 The Bilious Colic is more severe. 
 It is known from the former by a 
 bitter taste in the mouth, great 
 thirst, fever, vomiting of bilious 
 matter, headache, and great cos- 
 tiveness. The remedies must be 
 the same, but stronger and bris- 
 ker. The Neutralizing Mixture 
 must not be forgotten; give also 
 the Stimulating Injection. 
 
 COLIC, Bilious. — Drink warm 
 lemonade. I know nothing like it. 
 Or, give a spoonful of sweet oil 
 every hour. This cured one at 
 the point of death. — Wesley. 
 
 COLIC. — Drink strong Camo- 
 mile and Ginger Tea. — Or, from 
 30 to 40 drops of Oil of Aniseed. — 
 Or, apply outwardly a bag of hot 
 oats, or bran. — Or, steep the legs 
 in hot water. — Or, take as much 
 Daffy’s Elixir as will purge. Very 
 effectual. Wesley. 
 
 COLIC Ball for Horses.— Pow- 
 dered opium, half a drachm ; Cas- 
 tile soap and camphor, of each 2 
 drachms ; of cayenne pepper, 1 
 drachm ; ginger, 1 drachm. Make 
 into a ball with liquorice powder 
 and treacle. If the horse is con- 
 stipated as well, add to the ball 5 
 or (5 drops of croton oil. 
 
 COLLEGE PUDDING. — 
 Grate the crumb of a two-penny 
 
118 
 
 COL 
 
 COM 
 
 loaf ; shred suet, 8 ozs. ; and mix 
 with 8 ozs. of currants, one of ci- 
 tron mixed fine, one of orange, 
 sugar, 4 ozs. ; half a nutmeg, three 
 eggs beaten, yolk and white separ- 
 ately. Mix and make into the 
 shape and size of a goose-egg. 
 Put | lb. of butter into a frying- 
 pan ; and, when melted and quite 
 hot, stew gently in it over a stove ; 
 turn them two or three times till of 
 a fine light brown.. Mix a glass 
 of brandy with the batter. Serve 
 with pudding-sauce. 
 
 COLONEL PUDDING. -Pour 
 a pint and a half of boiling milk 
 and cream upon some of the choicest 
 biscuits grated ; they must be very 
 light ; add the yolks of four eggs 
 and the whites of two, some gra- 
 ted nutmeg, a spoonful of flour, 
 some fine sugar, a little brandy, 
 some candied lemon, and lemon 
 juice according to taste. Butter a 
 basin, boil 1 hour ; serve it with 
 melted butter, wine, and sugar. 
 
 COLOURINGS FOR JEL- 
 LIES, ICES, OR CAKES.— 
 For a beautiful red, boil fifteen 
 grains of cochineal in the finest 
 powder, with a dram and a half of 
 cream of tartar, in half a pint of 
 water, very slowly, half an hour. 
 Add in boiling a bit of alum the 
 size of a pea. Or use beet-root 
 sliced, and some liquor poured 
 over. 
 
 For white, use almonds finely 
 powdered, with a little drop of wa- 
 ter ; or use cream. 
 
 _ For yellow , yolks of eggs, or a 
 bit of saffron steeped in the liquor 
 and squeezed. 
 
 For green , pound spinach-leaves 
 or beet-leaves, express the juice, 
 and boil in a tea-cupful of water in 
 a saucepan, in order to take off 
 the rawness. 
 
 COLOURING MATTER.— 
 A chemist of Lyons states that the 
 colouring matter of any tree may 
 
 be known by the colour of its 
 fruit ; and advises the boiling of 
 the bark with lime, when a 
 precipitate will be formed of the 
 same colour as its fruit. Several 
 of the new vegetable dyes have 
 thus been discovered. 
 
 COLTSFOOT.— This plant is 
 well known. The leaves are the 
 basis of the British herb tobacco. 
 It has demulcent bitter qualities, 
 and is slightly tonic and stomachic. 
 The leaves smoked are useful in 
 asthma. Dr. Cullen found a 
 strong decoction of the leaves bene- 
 ficial in scrofula cases — and to 
 succeed where sea-water had fail- 
 ed. It should be persevered in. 
 Dr. PeTcival found it useful in hec- 
 tic diarrhoea. A decoction with 
 wormwood has done wonders in 
 gravel and stone. 
 
 COLTSFOOT SYRUP. -Colts- 
 foot, 5 ozs.; balm and hyssop, 1 oz. 
 each ; horehound, \ oz. Boil in 2 
 quarts of water down to 1 quart ; 
 strain, add 1 lb. or more of sugar ; 
 boil till as thick as honey. For 
 cough or shortness of breath, take 
 a teaspoonful occasionally. 
 
 COLTSFOOT LOZENGES.— 
 To a pint of water add one hand- 
 ful of coltsfoot leaves ; boil down 
 to a gill, strain it, when cold, and 
 add £ lb. of sugar. Boil to 
 a syrup. Strain again and put 
 to it as much common liquorice 
 as will give it consistency. 
 Then form it into any shape you 
 please. 
 
 COMFITS. — Take 1 lb. of raw 
 sugar, and make it into syrup 
 with water; then take 1 lb. of 
 coriander seeds, and dip them in 
 the syrup ; then put the seeds in- 
 to a sieve with a little flour, shake 
 them well in it, and place them 
 to dry. Keep steeping them in 
 the syrup, adding flour, and dry- 
 ing them till they are of the size 
 you want them to be. Cahaway 
 
COM 
 
 CON 
 
 119 
 
 Comfits are made the same way. 
 The colouring for comfits is rose 
 or Dutch pink. 
 
 COMMON PLASTER.— Yel- 
 low resin, \ lb. ; beeswax, 2 ozs. ; 
 cayenne pepper, 1 oz.; spirits of 
 wine, half a pint or more. Sim- 
 mer carefully till the spirits are al- 
 most evaporated. "When nearly 
 cold, add camphor, 1 oz. ; oil of 
 sassafras, 1£ drachm ; opium, 1 
 drachm. As a strengthening 
 plaster, it always gives relief. 
 
 COMPOSITION POWDER; 
 Thompson* s. See Robinson* 8 Fami- 
 ly'Berbal, page 341.— Take bay- 
 berry, 8 ounces ; ginger, 8 ounces ; 
 oplar bark, 4 ounces ; white oak 
 ark, 4 ounces; cayenne pepper, 
 
 ounces ; cloves, \ ounce. Pow- 
 der and mix intimately. Dissolve 
 a teaspoonful in a cup of boiling 
 water, sweetened. Valuable to 
 remove colds, influenza, fever, re- 
 lax, pain in the bowels, cold ex- 
 tremities. For promoting perspi- 
 ration, and morbifio matter, the 
 cause of disease, it is invaluable. 
 When taken, the patient should go 
 to bed, and apply the hot brick, &c. 
 
 COMPLEXION, to improve it. 
 — Be cheerful ; get as much fresh 
 air in-doors and out-doors, as pos- 
 sible. Keep in health; promote 
 a good digestion, and regular eva- 
 cuations ; avoid alcoholic drinks : 
 a milk and vegetable diet makes a 
 fair complexion; plain living, with- 
 out condiments and hot seasonings, 
 &c., makes the fairest face. It is 
 good to rise early in the morning, 
 drink a cup of milk, walk into the 
 fields, wash the face in sparkling 
 dew, gaze on creation, below, 
 above, and all around you, till 
 mental pleasure beams forth on 
 your face in radiant smiles. Check 
 the effects of grief, disappointments, 
 embarrassment, &c. 
 
 Dissolve flowers of sulphur in 
 milk, and strain. With the clear 
 
 milk, wash the face. — Or infuse 
 sifted bran in best vinegar ; add, 
 well beaten, the yolks of 3 or 4 
 eggs, and 1 grain of ambergris. 
 Distil. Bottle, and cork well.— 
 Or, Castile soap, 4 ozs.; Fuller’# 
 earth water, 1 quart. Dissolves 
 Add 5 oz. of spirits of wine, and S 
 drachm each of oil of lavender and 
 rosemary. Fuller’s earth water is 
 made by merely dissolving it in 
 water, stirring well, and then let 
 it settle. This earth alone is good 
 for the complexion. 
 
 CONSTIPATION, Costiveness. 
 —A sluggish state of the lower 
 bowel, causing the retention of the 
 fasces. It is a very common dis- 
 ease. It may be caused by food 
 hard to be digested, by ardent 
 spirits which have a very consti- 
 pating influence, and debilitate 
 the lower bowel ; frequent exces- 
 sive purges have the same effect. 
 Sedentary employments, the want 
 of exercise, and fresh air, and not 
 drinking water in sufficient quan- 
 tity, lead to costiveness. It is of- 
 ten attended with many distressing 
 symptoms, and is the cause of 
 various dangerous diseases; as 
 piles, fistula, indigestion, hernia, 
 colic, cholera. And it is also the 
 effect of many diseases. 
 
 Constipation is to be removed 
 by an attention to diet, by adopt- 
 ing a vegetable diet, and by eating 
 bread made of unsifted flour ; that 
 is, no bran, sharps, &c., taken 
 away. Also, by taking much ex- 
 ercise, and a more copious supply 
 of diluents, especially toast and 
 water. Make a regular habit of 
 evacuating once a day at a fixed 
 hour, and always make an effort 
 whether successful or not. Assist 
 the bowels by an injection of warm 
 water, about half a pint ; if very 
 obstinate, add to the water a little 
 castor oil. F or several nights take 
 one or two of the Dyspeptio Pill ; 
 
120 
 
 CON 
 
 CON 
 
 or one or two of the following 
 Powdered aloes, jalap, gamboge, 
 colocynth, extract of gentian, man- 
 drake, cayenne pepper, of each, £ 
 oz. ; castile soap, £ oz. ; oil of 
 peppermint, | drachm. Mix well, 
 and form into pills. It purges 
 without griping and weakening. 
 Dose : — two or three pills. Beach. 
 
 Sulphur is a good remedy, es- 
 pecially when there is a tendency 
 to piles. If there is a deficiency 
 of bile, take Blood-root (which 
 see,) with a little powdered dande- 
 lion root. The flesh brush, cold 
 sponging, and the shower-bath, 
 are excellent remedies 
 CONSTIPATION OR COS- 
 TIVENESS.— Professor Phoebus, 
 of Giessen, refers habitual costive- 
 ness to the following causes 
 1. The too spare use of articles 
 of diet which promote the action 
 of the bowels. Water is placed 
 first. It is taken by many in in- 
 sufficient quantity. In sedentary 
 occupations the sensation of thirst 
 is too seldom excited, and the 
 habitual frequency of such sensa- 
 tion may be diminished if the 
 satisfastion of the call be neglec- 
 ted. To this class of aliments be- 
 long fruits, salads, sour milk, ho- 
 ney, and fat. Many country 
 people, who sell all their produce, 
 eat little of these things, and the 
 poorer inhabitants of towns get 
 them in insufficient quantity. 
 Those persons who can procure 
 them, eat salads and fats in too 
 small quantities. 2. Too little 
 bodily exercise. 3. Want of ex- 
 ercise of the powers of the large 
 intestine. This is the most influ- 
 ential of all the causes. It is an 
 error to suppose that the power of 
 the will extends only over the 
 sphincter; for it prevails much 
 higher, only it requires more time 
 for its exertion. Several minutes, 
 or a quarter of an hour, may be re- 
 
 quired to initiate theevacuatory 
 movement. By exercising it, we 
 increase the disposition of the in- 
 testine to act, but this is rarely the 
 case in less than five minutes. 
 
 Numerous remedies have been 
 recommended for constipation ; 
 but the action of medicinal sub- 
 stances in so chronic an affection 
 may become prejudicial, especially 
 such as exert a chemical action, 
 as salts or drastics. If a stool is 
 desired, the patient must earnestly 
 practice the necessary gymnastic, 
 which consists in alternate move- 
 ments of the rectum as during 
 actual evacuation, and in rapidly 
 drawing in and then expanding 
 the abdominal muscles. Such 
 movements may be commenced in 
 the chamber and completed in the 
 closet, several minutes, a quarter 
 of an hour, or even more, being 
 required. If evacuation has com- 
 menced, but has not proved pro- 
 ductive enough, the movements 
 must be continued, the person re- 
 solving not to quit the closet until 
 the aim has been attained. The 
 movements are the same as those 
 normally employed ; but they are 
 more rapid, and continued for a 
 longer time. Kneading and rub- 
 bing the abdomen, may be useful, 
 but they are unnecessary; and 
 may be reserved for those not able 
 to follow the above directions, such 
 as children, &c. 
 
 An adult should compel a stool 
 every day. In from four to eight 
 weeks a complete mastery may be 
 acquired over the intestine, so that 
 a stool may be always secured once 
 in the twenty-four hours. This 
 powerful agency acts more efficient- 
 ly when conjoined with articles of 
 diet favourable to an open state of 
 the bowels. A large quantity of 
 water will be more easily drank if 
 at first carbonic acid gas be added. 
 An adult, during winter, should 
 
CON 
 
 CON 
 
 121 
 
 take from fifty to seventy ounces 
 daily (deducting from this the 
 equivalent of any artificial drinks 
 he may take), a larger quantity 
 still during great bodily exertion, 
 and from one-and-a-half to twice 
 the quantity in a summer. When 
 raw fruit gives rise to flatulence, 
 it may be taken cooked with spices, 
 and especially when dried and 
 cooked. With greater regularity 
 of stools, flatulence becomes less, 
 the food being retained for a less 
 time within the canal. Exercise 
 is of great service ; but it exerts 
 no sudden effect, and at first may 
 even induce constipation. 
 
 Trying the plan upon himself 
 when a student, the author has, 
 during his twenty-eight years of 
 practice, recommended it to an im- 
 mense number of persons, and in 
 the great majority of cases with 
 complete success. He has attained 
 the power of procuring a daily stool 
 at any convenient time between 
 four o’clock a.m. and mid-day, 
 the average time required being a 
 quarter of an hour. Only on one 
 occasion during thirty years has 
 he failed in his object. The plan 
 is not so suitable for the aged; 
 and is inapplicable to women du- 
 ring advanced pregnancy, or in 
 organic disease or prolapsus of the 
 uterus. When mom insufficient 
 perseverance the means does not 
 succeed, cold water clysters form 
 the best supplement ; and, excep- 
 tionally, salt and oil, with camo- 
 mile tea, etc., may be thrown up. 
 The author never gives purgatives 
 by the mouth in chronic constipa- 
 tion, believing it to be most impo- 
 litic to irritate the stomach and 
 small intestine, disturbing chylo- 
 cesis, and introducing into the 
 lood materials that are always 
 more or less injurious. 
 
 CONSUMPTION.— The word 
 is derived from the Latin verb 
 
 consumo, to consume or to waste 
 away. It is also called phthisis, 
 from the Greek verb phthio , to 
 waste away. Consumption is the 
 most frequent and most fatal of all 
 pulmonary diseases. It often be- 
 gins with a slight dry cough, so 
 slight and painless as not to at- 
 tract notice. By and by the cough 
 increases, and expectoration gra- 
 dually becomes copious, thick, 
 yellow, and tinged with blood. 
 Sometimes the appetite remains 
 tolerable, but the breathing is 
 more difficult, especially during 
 and after bodily exertion, and the 
 pulsation is become accelerated. 
 There is a gradual emaciation of 
 the body, debility, night sweats, 
 interrupted rest, the hectic flush, 
 or a bright scarlet spot on the 
 cheek, especially after eating, 
 tightness of the chest, and acute 
 pains under the breast-bone. ^ In 
 the last stage emaciation rapidly 
 increases, and the patient has al- 
 ternations of hope and fear as to 
 recovery. Hope, however, the 
 most prevails. 
 
 As to the treatment of consump- 
 tion, Dr. Beach says, “ If the 
 pathology of phthisis consists in a 
 diseased state of the blood , all for- 
 mer treatment is wrong, or very 
 inefficient. Wepresbribe for the 
 symptoms instead of the cause. If 
 the elements of this disease circu- 
 late in the blood, as in scrofula, 
 syphilis, and other complaints, 
 and are thrown by the efforts of 
 the system to the lungs, and these 
 develope tubercles then is it not ob- 
 vious that we must prescribe alter- 
 atives , or such medicines as will 
 eradicate its morbid condition ?” 
 It is evident from these rational 
 remarks, that the nature of this 
 disease, and that of others, depends 
 upon a morbid and diseased condi- 
 tion of the blood. Hence then 
 there must be an attempt to alter 
 
122 
 
 CON 
 
 CON 
 
 the quality of the blood . Remove 
 all the causes which have produ- 
 ced this disease, as obstructed per- 
 spiration, evacuations, and secre- 
 tions, a cold and damp residence, 
 insufficient warmth and clothing, 
 intemperance, venery, and self- 
 pollution ; the last habit is a most 
 prolific cause of consumption. 
 
 In the first stage of consump- 
 tion, special attention must be 
 given to the skin and bowels, by 
 adopting the vapour bath, stimu- 
 lating liniments, ( See Stimulating 
 Liniment ) and also injections, to 
 equalize the circulation, reduce all 
 feverish symptoms, and prevent 
 night sweats. A medicated vapour 
 bath is the best ; which see. Put 
 the patient to bed, and place to 
 the feet and sides hot bricks wrap- 
 ped in cloths dipped in vinegar, 
 and half wrung out, and give an 
 emetic; repeat this process once 
 or twice a week, and sponge morn- 
 ing and evening with the afore- 
 named Liniment, and occasionally 
 in the morning with a decoction of 
 poplar bark. Rub very dry with a 
 towel. This will prevent night 
 sweats. To improve the appetite, 
 if bad, give the tonic bitters , (see 
 Tonic Bitters). If the patient is 
 constipated, give an injection of 
 half a pint of warm water, or thin 
 gruel, with a little butter, or sweet 
 oil, or castor oil, adding one or two 
 teaspoonfuls of tincture of myrrh. 
 Sometimes a lax state of the bow- 
 els prevails ; in that case give 
 from^lO to 15 drops of laudanum ; 
 or mix finely pulverized charcoal, 
 2 parts, and magnesia, 1 part ; a 
 table-spoonful occasionally, orgive 
 the Neutralizing Mixture , (which 
 see.) Let the Cough Syrup be taken 
 two or three times a day, to pro- 
 mote expectoration, ease pain, &c. 
 Let the patient’s diet be light, 
 nourishing, and easy of digestion. 
 
 In consumption, the celebrated 
 
 Dr. Beach, of America, highly ex- 
 tols the use of Sanguinaria Cana- 
 densis , or Blood-root. It is a seda- 
 tive and alterative of great power ; 
 in reducing the pulsation it is 
 superior to digitalis, and it does 
 not debiliate at all. It promotes 
 the secretions of the liver, and 
 therefore promotes the appetite ; 
 it is a powerful tonic, and when it 
 is taken properly nothing tends 
 more to check morbific influence, 
 to promote the secretions, appetite, 
 and digestion, and to improve the 
 muscular power, and facial appear- 
 ance. In restraining spitting of 
 blood, and especially in females 
 where the menses are substituted 
 by the effusion of blood from the 
 lungs, no medicine is so efficacious 
 as blood-rooty (which see.) 
 
 As to the benefit to be derived 
 from cod liver oil, the matter is 
 dubious. It is feeding, but not 
 antiseptic. It may prevent, to 
 some extent, emaciation; but to 
 prevent the formation of tubercles, 
 and, consequently, decay, it is a 
 matter of doubt. Much benefit 
 may be derived from gentle emetics, 
 tonics, the Irritating Blustery 
 (which see); and for pain in the 
 side the Rheumatic Liquid. Also 
 constant fresh air in a genial at- 
 mosphere. The following syrup 
 is a fine expectorant and alterative ; 
 — Blood-root, 4 ozs.; bruise and 
 simmer in a quart of water, down 
 to a pint nearly ; add 1 lb of sugar ; 
 simmer again to form a syrup ; and 
 £ oz. of solution of iodide of iron ; 
 take a teaspoonful two or three 
 times a day. 
 
 Many have derived much bene- 
 fit from Tar-water, and some have 
 been completely cured by it. “ In 
 JDr. John William's Legacy to the 
 World,” this recipe is given, — 
 common tar, a table-spoonful ; 
 honey, three table-spoonfuls ; three 
 yelks of hen's eggs; wine, half a 
 
CON 
 
 CON 
 
 123 
 
 pint. Mix, and bottle for use. A 
 teaspoonful thrice a day. 
 
 Should the bowels be extremely 
 relaxed, take a grain of powdered 
 alum, and a grain of sulphate of 
 iron, as a powder. This has per- 
 formed wonders. Drink much 
 barley-water, taking occasionally 
 five or six drops of the oil of ani- 
 seeds to relieve the cough. Chlo- 
 rodyne also affords much relief to a 
 cough. 
 
 "With regard to climate for the 
 consumptive it is not only as uni- 
 form a climate as can be found 
 that is wanted, but the same means 
 of eradicating the disease as the 
 patient had in his own country, 
 but where he was prevented by 
 fitful weather from making use of 
 them. Occupation for his mind 
 and body is essential to recovery. 
 His object should be to remain as 
 much as possible in the open air ; 
 to enjoy moderate daily exercise 
 for several hours ; to partake of a 
 mixed and wholesome nourishing 
 diet; to be refreshed by undis- 
 turbed repose during the night; 
 to cleanse the body by daily ablu- 
 tions ; and to have his mind diver- 
 ted by new and cheerful scenery, 
 from home-longings, and from 
 dwelling too much upon the nature 
 of his malady. 
 
 Dr. Richardson, in his treatise 
 on pulmonary consumption, says, 
 “ I shall recommend no particular 
 place as a resort for consumptives. 
 It should be near the sea coast, and 
 sheltered from the northerly winds; 
 the soil should be dry ; the drink- 
 ing-water, pure ; the mean tem- 
 perature about 60% with a range of 
 not more than about 10* or 15° on 
 either side. It is not easy to fix 
 any degree of humidity ; but ex- 
 tremes of dryness or of moisture are 
 alike injurious. It is of import- 
 ance, in selecting a locality, that 
 the scenery should be enticing, so 
 
 that the patient may be the more 
 encouraged to spend his time out 
 of doors in walking, or riding exer- 
 cise ; and a town where the resi- 
 dences are isolated, and scattered 
 about, and where drainage and 
 cleanliness are attended to, is pre- 
 ferable to one where the houses 
 are densely packed, however small 
 the population. 
 
 A sea-voyage is sometimes re- 
 commended in incipient consump- 
 tion. This is often followed by a 
 total suspension, or removal of the 
 disease, in cases where it is judici- 
 ously recommended. Short voya- 
 ges are often more injurious than 
 beneficial. To a delicate person 
 going out to India, a voyage round 
 the Cape is of great benefit ; but 
 the most serviceable voyage is one 
 to Australia, New Zealand, and 
 back again. . . .the great advantage 
 is the enjoyment of a perpetual 
 summer, which may be effected by 
 leaving this country about the be- 
 ginning or middle of October, and 
 returning before the cold weather 
 sets in at the antipodes. 
 
 CONSUMPTION.— One in a 
 deep consumption was advised to 
 drink nothing but water, and eat 
 nothing but water gruel, without 
 salt or sugar. In three months 
 
 time he was quite well. Take 
 
 no food but new buttermilk, chur- 
 ned in a bottle, and white bread. 
 
 I have known this successful. — Or, 
 use as common drink, spring wa- 
 ter and new milk, each a quart, 
 
 and sugar candy 2 ozs. Or, 
 
 boil two handfuls of sorrel in a 
 pint of whey, strain it, and drink 
 a glass thrice a day. 
 
 Or, turn a pint of skimmed milk 
 with half a pint of small beer. 
 Boil in thiswheyabouttwenty ivy- 
 leaves, and two or three sprigs of 
 hyssop. Drink half over night, 
 the rest in the morning. Do this, 
 if needful, for two months daily. 
 
124 
 
 CON 
 
 COP 
 
 This has cured in a desperate case. 
 
 Tried. Or every morning, cut 
 
 a little turf of fresh earth, and lay- 
 ing down, breathe in the hole for a 
 
 quarter of an hour. Or, take in 
 
 for a quarter of an hour, morning 
 and evening, the steam of white 
 resin and bees’ wax boiling on a 
 hot fire shovel. This has cured 
 one who was in the third stage of a 
 consumption. — -Or, take morning 
 and evening atea-spoonful of white 
 resin powdered and mixed with 
 honey. This cured one in less than 
 
 a month, who was near death. 
 
 Or, drink thrice a-day two spoon- 
 fuls of juice of water-cresses. This 
 has cured a deep consumption. In 
 the last stage, suck a healthy wo- 
 man daily. This has cured my 
 father. Por diet, use milk and 
 apples, or water gruel made with 
 fine flour. Drink cider- whey, bar- 
 ley water, sharpened with lemon- 
 juice, or apple water. So long as 
 the tickling cough continues, chew 
 well, and swallow a mouthful or 
 two of a biscuit or crust of bread 
 twice a-day. If you cannot swal- 
 low it spit it out. This will al- 
 ways shorten the fit, and would 
 often prevent a consumption. John 
 lUesleU 
 
 CONSUMPTION, Useful drink 
 for. — Coltsfoot, two ounces ; hore- 
 hound, rue, of each one ounce ; 
 and blood-root, three drachms. 
 Boil in three quarts of water down 
 to two quarts. Strain, and to the 
 liquor, add of figs and sugar, of 
 each four ounces, and boil fifteen 
 minutes. Take a wine-glassful 
 three or four times a day. 
 
 CONVULSIONS, in Children. 
 — They originate in some derange- 
 ment or irritation of the bowels, 
 stomach, brain, or from teething. 
 Give an aperient, as magnesia and 
 rhubarb, and a warm bath at about 
 90°, and apply to the head linen 
 dipped in the water. The follow- 
 
 ing powder is useful : — Rhubarb 
 in powder, 8 grains ; super-sulph- 
 ate of potash, 12 grains. Mix. 
 Give also a little syrup of poppies. 
 If aperients cannot be taken, give 
 a mild injection ; as a little epsom 
 salts in barley gruel, with a little 
 butter ; or a weak solution of salt 
 and water, with a few drops of oil, 
 or butter. 
 
 Convulsions often arise from 
 over-feeding; this must be avoid- 
 ed. If indigestible food has been 
 taken, give an emetic, — the wine 
 of ipecacuanha ; or if the patient 
 cannot be sufficiently roused from 
 sleep, so as to take the emetic, 
 tickle the back part of the mouth 
 with a feather to produce the effect. 
 
 If the convulsions are obstinate, 
 apply friction along the spine, 
 when in the bath ; or out of it, 
 rub the spine with, an anodyne 
 composed of 10 drops of laudanum, 
 10 drops of oil, and 6 drops of 
 tincture of cayenne. Mustard 
 plasters may be applied a minute 
 or two to the legs and feet. If 
 convulsions are caused by teething, 
 the gums must be lanced a little. 
 
 COOL TANKARD. — Mild ale, 
 1 quart ; port, or sherry wine, 1 
 glassful ; the same of brandy ; one 
 of capilaire ; the juice of a lemon ; 
 a little of the peel pared thin, with 
 £ oz. of cream of tartar. Strain it. 
 
 COPPER, to detect in Fickle* 
 or Tea. — Into a beer glass put a 
 portion of the pickles or tea ; add 
 a little liquid ammonia, with near- 
 ly as much water ; stir well, and 
 if the liquid become blue, it indi- 
 cates the presence of copper. 
 
 COPPER OR BRASS PANS. 
 Always put away dry, or they will 
 generate verdigris, which is very 
 poisonous. — If tinged with dye, 
 clean with oil of vitriol and water, 
 and a little fine sand. Wipe quite 
 dry. 
 
 COPYING INK. -—Powdered 
 
COE 
 
 COR 
 
 125 
 
 galls, 2 lbs. ; sulphate of iron, 8 
 ozs. ; gum, 6 ozs. ; logwood, 6 ozs. ; 
 sugar, 4 ozs. ; vinegar, 2 quarts ; 
 •water, gallon. Stir often for a 
 fortnight. A few drops of oil of 
 cloves will prevent mould. 
 
 Another. — Add J oz. of gum 
 arabic, and 1 oz. of fine brown su- 
 gar, to every pint of good black 
 ink. 
 
 COPYING PAPER, Black— 
 Mix well and stiff, lamp black and 
 lard, or butter. Spread evenly 
 over fine printing paper with a 
 soft brush or flannel. Dry in a 
 warm room. It is used for trans- 
 ferring drawings, &c., or for mul- 
 tiplying copies. — Place a sheet of 
 white paper upon it ; place the 
 pattern upon it to be copied, and 
 trace with a style. 
 
 CORNS. — When small, they 
 may be removed by stimulants or 
 escharotics ; as nitrate of silver, 
 (lunar caustic,) by wetting the 
 corn, and touching it with a pencil 
 of the caustic every evening ; pre- 
 viously soften the skin by immer- 
 sing the feet in warm water. — Or 
 apply a blister the size of a sixpence. 
 — Or the following remedies : — 
 
 1. Apply fresh every morning, 
 the yeast of small beer spread on a 
 ra g._Or, after paring them close, 
 apply bruised ivy-leaves daily, and 
 in fifteen days they will drop out. 
 
 Or, apply chalk powdered and 
 
 mixed with water This aUo cures 
 warts. Some corns are cured by 
 
 a pitch plaster. All are greatly 
 
 eased by steeping the feet in hot 
 water wherein oatmeal is boiled. 
 This also helps dry and hot feet. 
 Wesley. , 
 
 2. Four ounces of white diachlyon 
 plaster, four ounces of shoe-ma- 
 ker’s wax, and fifty drops of mu- 
 riatic acid, or spirits of salt. . Boil 
 these ingredients for a few minutes 
 in an earthen pipkin, and when 
 cold, roll the mass out between the 
 
 hands, or upon a marble slab, 
 slightly moistened with olive oil. 
 
 3. Rub together in a mortar, 2 
 ozs. of powdered savine leaves ; £ 
 oz. of verdigris, and | oz. of red 
 precipitate. Mix, and put some of 
 it in a linen bag; apply to the 
 corn at bed-time. 
 
 4. Some people roast a clove 
 of garlic, and fasten it on with a 
 piece of cloth at the time of going 
 to bed. It softens the corns, and 
 removes the core in two or three 
 nights’ using. When the garlic 
 is taken off, wash the foot with 
 warm water ; in a little time the 
 indurated skin that forms the hor- 
 ney tunic of the corn will disap- 
 pear. 
 
 Avoid tight shoes, boots, and 
 stockings, to be devoid of corns. 
 
 5. Bathe the feet for twenty or 
 thirty minutes in strong soda wa- 
 ter and soft soap. After repeating 
 
 , a few times, the com may be easily 
 drawn out. — If the com be soft, 
 apply a rag dipped in turpentine. 
 — Corns should never be cut with- 
 out being softened in warm water 
 and soap. 
 
 6. Sir Astly Cooper gives the 
 following receipe as an infallible 
 cure; — Gum Ammonia, 2 ozs.; 
 yellow wax, 2 ozs. ; verdigris, 6 
 drachms. Melt them together, 
 and spread the composition on a 
 piece of soft leather, or linen ; cut 
 away as much of the com as you 
 can with a knife, before you apply 
 the plaster ; renew in a fortnight, 
 if the corn is not gone. 
 
 7. A hard corn should be soak- 
 ed night and morning in hot 
 water, and scraped. Tincture of 
 Iodine, laid on with a camel’s hair 
 brush twice a day will remove a 
 hard corn. For a soft com, the 
 solution of potass should be well 
 rubbed in. 
 
 8. Tincture of Iodine, 4 drachms; 
 Iodide of iron, 12 grains ; chloride 
 
126 
 
 COS 
 
 COtJ 
 
 of antimony, 4 drachms. Mix and I 
 apply, after paring the corn. 
 
 After bathing the feet and cut- 
 ting the corns, apply to them a 
 leaf of houseleek, or one of ground- 
 ivy, or of purslane, well steeped in 
 vinegar. Renew every evening 
 for a few days. 
 
 CORN SOLVENT, Sir H. 
 Davy's : — Potash, 2 parts ; Salt of 
 Sorrel, 1 part : Mix in fine pow- 
 der. Lay a small quantity on the 
 corn for four successive nights, 
 binding it on with rags. 
 
 CORPULENCY.— Mr. Alfred 
 "William Moore, sent the following 
 communication to the Medical 
 Times : — “Pat is a necessary in- 
 gredient of the body. Nature is 
 sometimes too liberal in its supply; 
 it then becomes burdensome, and 
 subjects the objects of its prodi- 
 gality to ridicule. The discovery of 
 a certain remedy may prove a 
 boon. The following systematic 
 plan of treatment, adopted by my- 
 self, who am constitutionally fat, 
 will clearly show that abstaining 
 from bread and fermented liquors 
 will remedy this inconvenience : — 
 "Weighing 15£ stones; I reduced 
 myself in three months to 12| 
 stones by strictly adhering to the 
 following plan of dieting myself : 
 Breakfast early, consisting of 2oz. 
 of biscuit, 1 egg, two cups of tea 
 or coffee ; then fasted till five ; my 
 dinner consisting of animal food, 
 &c., but no bread : likewise avoid- 
 ing bread at my tea or supper.” 
 
 Abstain as much as possible 
 from the use of butter, sugar, and 
 fat meat, and take plenty of exer- 
 cise every day. 
 
 COSMETICS. — It is said that 
 Pimpernal water is a great beauti- 
 fier of the countenance. — Or, melt 
 1 lb. of soft soap, and half a pint of 
 sweet oil, and add a tea-cupful of 
 very fine sand, and three or four 
 drops of camphorated spirit. 
 
 COSTIYENESS. — See Consti- 
 pation. 
 
 COSTIVENESS.— Rise early 
 every morning. Or boil in a pint 
 and a half of broth, half a handful 
 of mallow leaves, strain, and drink 
 it before you eat any thing else. 
 Do this frequently, if needful. Or, 
 take daily, two hours before dinner, 
 a small tea-cupful of stewed prunes. 
 Or, live upon bread made of wheat 
 flour with all the bran in it. Or, 
 boil an ounce and a half of tamar- 
 inds in three pints of water to a 
 quart. In this, strained, when 
 cold, infuse all night two drachms 
 of senna, and one drachm of red 
 rose leaves ; drink a cupful every 
 morning. — An infusion of senna, 
 with Epsom salts, with gentian 
 root, and camomile flowers, may 
 be taken every other day. 
 
 COUGHS,— The following are 
 the best recipes for Coughs. Some 
 of them are of rare excellence ; — 
 
 1. To allay a tickling Cough .— ■ 
 Six table-spoonfuls of treacle ; the 
 juice of half a lemon ; simmer over 
 the fire till well incorporated. 
 Take off, and add one table-spoon- 
 ful of paregoric, and about the 
 size of a horse-bean of refined ni- 
 tre. Take two tea-spoonfulB when 
 the cough troubles. 
 
 2. Take 4 ozs of sugar candy, 
 powdered, \ oz. of citric acid, or 
 lemon juice; mix by heat; add a 
 few drops of oil of aniseed. If the 
 cough is not a dry one, add 20 
 drops of laudanum, or a dessert 
 spoonful of paregoric. Take a 
 teaspoonful at a time, when the 
 cough is troublesome. 
 
 3. Two table-spoonfuls of Lin- 
 seed, four ounces of Liquorice 
 root, or Spanish Juice, four ounces 
 of Elecampane root, water three 
 quarts ; boil down to three pints. 
 Dose, a wine-glassful four or five 
 times a day. 
 
 4. Powder of tragacanth, one 
 
COtT 
 
 COtJ 
 
 127 
 
 drachm ; syrup of white poppies, 
 two drachms ] laudanum, forty 
 drops ; water, four ounces. Shake 
 the powder in the water till it is 
 dissolved, then add the others. 
 Dose : — A teaspoonful three times 
 a day. 
 
 5. Asthmatic Cough.’ —- Take 
 two good handfuls of Coltsfoot 
 leaves, one ounce of Garlic, and 
 two quarts of water. Boil down 
 to three pints. Strain, and to the 
 liquor add eight ounces of sugar, 
 boil gently for ten minutes. Take 
 half a cupful occasionally. 
 
 6. Consumptive Cough . — The 
 following is a most valuable recipe : 
 — Of Sanctuary, H-orehound, Bay- 
 berry Bark, two pennyworth of 
 each; and of Agrimony, Rasp- 
 berry Leaves, Clevers, and Ground 
 Ivy, one pennyworth ; Extract of 
 Liquorice, 4 ozs. ; and half a tea- 
 spoonful of Cayenne pepper. 
 Gently simmer in two gallons of 
 water for an hour. 
 
 7. The following has cured most 
 obstinate coughs : — Take a pint of 
 milk, warm it, and when it comes 
 to the boiling point, add as much 
 made mustard as will turn it to a 
 posset. Take away the curd, and 
 into half a pint of the posset put 
 one ounce of brown sugar candy, 
 to dissolve. Take the posset as 
 hot as you can at night, when in 
 bed, and renew it for three or four 
 times. This has given relief in 
 asthma. 
 
 8. A dry cough. — Disolve \ oz. 
 of g um arabic, \ oz. of Spanish 
 juice, and two table-spoonfuls of 
 treacle, in a little warm water ; 
 add 3 drachms of the syrups of 
 squills, and 2 drachms of syrup of 
 poppies. Cork and shake well. 
 Take a teaspoonful when the cough 
 is annoying ; drink linseed tea, 
 sweetened with sugar-candy. Gu. 
 
 9. Chew a little Peruvian Bark 
 constantly swallowing the spittle. 
 
 It seldom fails to cure a dry couarh. 
 — Wesley . ° 
 
 10. Two or three table-spoonfuls 
 of Linseed, a small bunch of hore- 
 hound ; boil to a jelly, and strain. 
 Add £ lb. of Sugar Candy, | lb. of 
 Honey, £ lb. of loaf Sugar. First 
 boil the horehound in a quart of 
 water ; then add the strained Lin- 
 seed and the other articles. Sim- 
 mer for two hours. "When cold, 
 add of Chlorodyne to the value of 
 Is. Bottle it and cork tight. A 
 small quantity of spirits of wine or 
 Brandy to keep it. When the 
 cough is troublesome, take a table- 
 spoonful. This Recipe is invaluable. 
 
 11. Balsam of Tolu, £ ounce; 
 gum storax, § drachm ; opium, 8 
 grains; best honey, 2 ounces; 
 spirits of wine, half a pint. Di- 
 gest for 6 days, and strain. If 
 the cough is fast, add * ounce 
 of Ipecacuanha in powder. 
 
 12. An old remedy is to dissolve 
 two ounces of mutton suet in a 
 quart of milk, and drink it warm. 
 This relieves a violent cough. 
 
 13. Beat well the yolk of an 
 egg, put it in a mortar, and add 
 half a drachm of powdered sper- 
 maceti, a little fine sugar, and a 
 table-spoonful of paregoric elixir. 
 Take a table-spoonful when the 
 cough is troublesome. 
 
 14. Dr. James recommends a 
 
 mixture of vinegar and treacle in 
 equal quantities ; a teaspoonful to 
 be taken when required — Or take 
 half a pint of vinegar, \ oz. Span- 
 ish juice, 1 oz. each, sugar candy, 
 and spirits of wine. A table- 
 spoonful at a time. Gu. 
 
 15. Take honey and treacle, of 
 each 4 ozs. ; best vinegar, 5 ozs. 
 Mix, and slowly simmer them in a 
 common pipkin for fifteen minutes. 
 When the mixture is cold, add a 
 dessert-spoonful of paregoric elixir. 
 Dose — a table-spoonful three or 
 four times a day. 
 
128 
 
 COti 
 
 cot? 
 
 This is very useful in the coughs 
 of children, as it has a very pleas- 
 ant taste. Dose, one or two tea- 
 spoonfuls. 
 
 16. Or, peel and slice a large 
 turnip, spread coarse sugar be- 
 tween the slices, and let it stand 
 in a dish till all the juice drains 
 down. Take a spoonful of this 
 when you cough. 
 
 17. Or, take a spoonful of syrup 
 of horehound morning and even- 
 ing. 
 
 18. Or, take from ten to twenty 
 drops of elixir of vitriol, in a glass 
 of water, twice or thrice a-day. 
 This is useful when the cough is 
 attended with costiveness, or a re- 
 laxation of the stomach and lungs. 
 
 19. For a tickling Cough, drink 
 water whitened with oatmeal four 
 times a-day. 
 
 Or, keep a piece of barley-sugar 
 or sugar-candy constantly in the 
 mouth. 
 
 COUGH DROPS.— Gum Gui- 
 acum, 2 drachms; Camphor, 2 
 scruples ; Castile, Soap, 1 scruple ; 
 Laudanum, 40 drops; Spirits of 
 Wine, 2 ounces; Balsam, of Peru, 
 24 drops. Mix. Dose— 10 or 15 
 drops three or four times a day. 
 
 COUGH DROPS. Linseed 
 
 half a cupful ; olive oil, half 
 a pint ; treacle or honey, half a 
 pint ; spirits of turpentine, balsam 
 of fir, \ oz. each ; extract of liquo- 
 ice, 5 oz. Mix and simmer. Take 
 from 10 to 20 drops two or three 
 times a day. 
 
 COUGH LOZENGES.— Best 
 Spanish Liquorice, one ounce ; 
 refined sugar, 2 ounces ; gum ara- 
 bic finely powdered, 2 drachms; 
 and extract of opium, 1 scruple. 
 Well beat, or pound the whole to- 
 gether; then with mucilage of gum 
 tragacanth, make into small lozen- 
 ges, to be dissolved in the mouth 
 when the cough is troublesome. 
 COUGH LOZENGES.— Lau- 
 
 danum, 1 ounce ; balsam of tolu, 
 one ounce and a half; liquor- 
 ice, three and a half ounces ; ipe- 
 cacuanha powder, two ounces ; oil 
 of aniseeds, half an ounce ; starch, 
 one pound ; sugar, three pounds ; 
 mucilage to mix. 
 
 COUGH, For.~‘ Lobelia, 2 oz. ; 
 Cayenne, £ oz. ; Vinegar 1 pint ; 
 Sugar, 2 ozs. : Boil the vinegar, 
 and pour it hot upon the herb, &c. 
 into a stone bottle ; cork close for 
 a few days. Dose for a cough, 
 half a tea-spoonful, or a piece of 
 loaf sugar moistened with it 
 Or take of Lobelia, 2 drachms ; 
 Blood root, 1 drachm ; Skunk Cab- 
 bage, 1 drachm ; Pleurisy root, 1 
 drachm. Make into pills with 
 treacle, honey, or Balsam of Peru. 
 Dose, one or two, twice a day. 
 
 COUGH PILL. — Extract of 
 Henbane, £ ounce ; Ipecacuanha, 
 ounce ; Extract of Balm of Gilead 
 uds, £ ounce ; Cayenne, 2 grams ; 
 Oil of Mint, 3 drops. Form into 
 pills. Take one or two when need- 
 ful. In bronchitis, catarrh, &c., 
 these pills are invaluable for 
 Cough. 
 
 COUGH PLASTER.— Castile 
 Soap, 1 ounce ; Lead Plaster, 2 
 drachms; Powdered Sal Ammo- 
 niac, £ drachm. Mix the soap and 
 lead plaster together, and when 
 the mass has cooled, add the sal 
 ammoniac, and 1 drachm of Cay- 
 enne pepper. 
 
 COUGH, PLASTER FOR.— 
 Bees wax, Burgundy-pitch, and 
 Rosin, of each an ounce, melt them 
 together, and stir in three quarters 
 of an ounce of common Turpentine, 
 and half an ounce of oil of mace. 
 Spread it on leather, grate some 
 nutmeg over, and apply quite 
 warm to the pit of the stomach. 
 
 COUGH SYRUP. — Hyssop 
 and Rue, of each 1 ounce ; Hore- 
 hound, 1 ounce ; Acid Tincture of 
 Lobelia, 3 ounces ; Essence of 
 
cou 
 
 CEA 
 
 129 
 
 Pennyroyal, 1 drachm; Essence 
 ot bpeannmt, 2 drachms.— Bod 
 the Hyssop, Hue, and Horehonnd 
 tid the strength is obtained; strain, 
 add sugar and treacle; boil to a 
 syrup, and when nearly cold, add 
 the tincture and essences. 
 
 COUGH SYRUP. Sage, 1 
 
 ounce, J ohnswort, 1 ounce, Iceland 
 Moss, 2 ounces ; White Poppy 
 heads, 2 ounces ; Pearl Barley, 2 
 table-spoonfuls; water, 2 quarts. 
 Boil to a quart and sweeten with 
 sugar candy, adding a little lemon 
 juice. If the cough is obstinate, 
 add \ ounce of Ipecacuanha. If 
 the patient is asthmatical, add 1 
 ounce of Sulphuric Ether. 
 
 COUGH SYRUP. — Tincture 
 of Lobelia, 1 oz.; Iceland Moss, 2 
 ozs. ; White Poppy Capsules, brui- 
 sed, 2 ozs. ; Pearl Barley, 2 table 
 spoonfuls ; water, 2 quarts ; treacle, 
 2 ozs. Boil down to three pints, 
 and strain. Dissolve in it from 4 
 to 8 ozs. of sugar-candy. It ef- 
 fectually allays a tickling cough. 
 A table-spoouful when the cough 
 is troublesome. It does not con- 
 stipate like laudanum and pare- 
 gorie. 
 
 Or, take Lobelia herb, Hore- 
 hound, Boneset, of each 1 oz. ; 
 Comfreyroot, Spikenard, St. Johns 
 wort, Poppy Capsules, of each, \ 
 oz. Infuse in three pints of boilng 
 water for three hours. Strain ana 
 add £ lb. of loaf sugar boiled to a 
 syrup. Add a wineglassful of best 
 rum. A table-spoonful is a dose. 
 This is a valuable receipt for cough, 
 hoarseness, &c. 
 
 COURT PLASTER. — Isin- 
 glass, £ oz. ; Friar’s balsam, 1 
 drachm. Melt the isinglass in 1 
 oz. of water, and boil the solution 
 till a great part of the water is 
 consumed ; add it gradually to the 
 b alsam, and mix well. Keep a 
 little longer on the fire, Mid brush 
 it evenly over silk. 
 
 Or, isinglass, 4 ozs. ; water, 3 
 ozs. Dissolve ; then add tincture 
 of benzoin, 1 oz. Heat. Apply 
 warm. 
 
 COWHAGE. — An effectual 
 remedy for round and other worms. 
 It is made into an electuary with 
 treacle ; a tea-spoonful to be taken 
 at a time ; and to be followed by a 
 brisk purge with rhubarb and 
 jalop, or salts and senna. 
 
 COW-HEEL BROTH. — Put 
 a cow-heel into a pan with three 
 quarts of water, and boil ; skim it 
 well, season with peppercorns, 
 thyme, parsley, and salt ; boil 
 gently for two hours ; skim well, 
 and serve the broth with the glu- 
 tinous part of the heel in it. It is 
 very strengthening. 
 
 COWSLIP WINE.— To two 
 gallons of water, put six pounds of 
 powdered sugar, boil 40 minutes, 
 take off the scum as it rises, pour 
 into a tub to cool, and add the 
 rinds of two lemons; when it is 
 cold, add four quarts of cowslip 
 flowers to the liquor, with the 
 juice of two lemons, let it stand in 
 the tub two days, stirring it every 
 two or three hours, then put in 
 the barrel and let it stand three 
 weeks or a month, then bottle it, 
 and put a lump of sugar into every 
 bottle. The addition of brandy 
 improves it much. 
 
 CRABS, to choose. — They must 
 feel heavy in the hand ; the very 
 large ones are seldom good ; those 
 of the middle size are the sweetest. 
 If light they are watery ; the joints 
 of the legs are stiff, and the body 
 has an agreeable smell. 
 
 CRABS, to butter. — Boil two 
 crabs ; when cold, take all the 
 meat out ; mince it small ; put it 
 into a pan, with a glass of sherry, 
 two spoonfuls of vinegar, and a 
 nutmeg grated ; boil till it is tho- 
 roughly hot* Take | lb. of butter, 
 melt with an anchovy ; mix with 
 x 
 
130 
 
 CRA 
 
 CRA 
 
 the same the yolks of two eggs ; 
 .mix all together after shaking the 
 pan round all quite hot. Serve. 
 
 CRAB, dressed cold . — Empty 
 the shells and mix the flesh with 
 butter, vinegar, salt, white and 
 cayenne pepper. Put the mixture 
 into the large shell, and serve. 
 
 It may be served hot by putting 
 it into a Dutch Oven before the 
 fire, adding a few crumbs of bread 
 and nutmeg. Brown it nicely. 
 
 CRAB, to stew . — Put the meat 
 into a stew-pan, with half a pint of 
 sherry, pepper, nutmeg, salt, a few 
 crumbs of bread, the yolk of an 
 egg well beaten, and a spoonful of 
 vinegar. Put on a slow fire, 
 shaking up. Serve on a plate. 
 
 CRACK NUTS.— Mix 8 ozs. of 
 flour, and 8 ozs. of sugar; melt 
 4 ozs. of butter in two spoonfuls of 
 rasin-wine : then, with four eggs 
 beaten and strained, make into a 
 paste ; add caraways ; roll out as 
 thin as paper, cut with the top of a 
 glass, wash with the white of an 
 egg, and dust sugar over. 
 
 CRACKNELS— Mix with a 
 quartof flour, half a nutmeg grated, 
 the yolks of four eggs beaten, with 
 four spoonfuls of rose-water into a 
 stiff paste, with cold water ; then 
 roll in a pound of butter, and make 
 them into a cracknel shape ; put 
 them into a kettle of boiling water, 
 and boil them till they swim, take 
 out, put into cold water; when 
 hardened, lay them out to dry, and 
 bake them on tin plates. 
 
 CRAMP. — Employ friction, 
 rubbing the part affected with the 
 hands. A draught of camphor- 
 jalap at night is strongly recom- 
 mended. Stretch the heel out as 
 far as possible, bending the toes 
 slightly upwards. Persons subject 
 to cramp should sleep on a mat- 
 tress, slightly declined at the foot, 
 and exercise caution in eating and 
 drin kin g, for cramp often arises 
 
 from a weak or imperfect digestion. 
 
 A towel dipped in hot water ap- 
 plied to the part, will afford imme- 
 diate relief. But rubbing with 
 the Stimulating Ointment is more 
 effectual. Persons subject to cramp 
 should keep the lower limbs warm; 
 occasionally bathe the feet in warm 
 water before bed-time. Keep the 
 bowels open. 
 
 CRAMP IN THE STOMACH. 
 —Apply friction over the stomach 
 immediately ; bathe the feet in hot 
 water ; give the Anti-Cholera 
 Mixture, described under Asiatic 
 Cholera; p. 112 Sometimes strong 
 
 S ermint tea is effectual ; if not, 
 / a hot brick wrapped in cloths 
 dipped in vinegar to the stomach. 
 Or take a tea-spoonful of sal-vol- 
 atile in warm water immediately. 
 
 CRAMP, PILLS FOR.— Cam- 
 phor, I dr. ; spirits of wine, 1 dr. ; 
 dissolve, and add opium, 10 grains ; 
 confection of roses to form a mass. 
 Mix, and divide into 24 pills. Take 
 one every night. 
 
 CRANBERRY JELLY. 
 
 Make a very strong isinglass-jelly. 
 When cold, mix it with a double 
 quantity of cranberryjuice, sweeten 
 it and boil up ; then strain it into 
 a shape. 
 
 The sugar must be good loaf, or 
 the jelly will not be clear. 
 
 CRANBERRY AND RICE 
 JELLY. — Boil and press the fruit, 
 strain the juice, and by degrees 
 mix into it as much ground rice 
 as will, when boiled, thicken to a 
 jelly ; boil it gently, stirring it, 
 and sweeten to your taste. Put it 
 in a mould, and serve to eat with 
 milk or cream. 
 
 CRANBERRY TART. -Wash 
 the cranberries well ; put them in- 
 to the dish with the juice of half a 
 lemon ; h lb. of moist sugar to each 
 quart of cranberries. Cover with 
 a good paste, and then bake it 45 
 minutes. Five minutes before it 
 
CRE 
 
 CRE 
 
 151 
 
 is done, take from the oven, and 
 ice it. It is best served cold. 
 
 CRAXESBILL. — It is a fine 
 plant. It strengthens the stomach 
 and bowels, restraining all exces- 
 sive evacuations, and preventing 
 internal mortification. In bowel 
 complaints, and fluxes, it is of great 
 use. A decoction of the root forms 
 a valuable gargle in quinsy, sore 
 mouth and throat. For bleeding 
 wounds it is a sovereign styptic. 
 The root bruised and saturated with 
 cold water should be applied to the 
 wound. Dose. Powdered root, 
 from twelve grains. Decoction, 
 Boil an ounce in a pint of water ; 
 a table-spoonful. 
 
 CRAYONS.— Take shellac, 6 
 arts; spirits, 4 parts ; turpentine, 
 
 parts; colour, 12 parts; pale 
 clay, 12 parts. Mix. 
 
 CREAM, Almond . — Beat 4 ozs. 
 of blanched sweet almonds, and a 
 few bitter, with a teaspoonful of 
 water, to prevent oiling. Put a 
 paste to a quart of cream, and the 
 juice of three lemons sweetened ; 
 beat it to a froth, which take off ; 
 then fill glasses with the liquor 
 and froth. Hu. 
 
 CREAM, an excellent . — Whip 
 np three quarters of a pint of rich 
 cream to a strong froth, with fine- 
 ly scraped lemon peel, a squeeze 
 of the juice, half a glass of sweet 
 wine, and sugar to taste ; lay it in 
 a form, and next day put it on a 
 dish, and ornament with light 
 puff-paste biscuits, the length of a 
 finger, and about two thick, over 
 which sugar may be strewed, or a 
 little glaze with isinglass. Or, 
 use macaroons, to line the edges 
 of the dish. 
 
 CREAM — Brandy Cream. — 
 Boil 12 blanched and 12 bitter 
 almonds, pounded, in a little milk. 
 When cold, add the yolks of live 
 eggs well beaten in a little cream ; 
 add sugar, and quarter of a pint of 
 
 brandy. Mix well, and pour to it 
 a quart of thin cream : gently 
 simmer on the fire till it thickens ; 
 do not let it boil. Pour into cups 
 or low glasses. A ratafia drop 
 may be added to each. 
 
 CREAM CAKES.— Beat the 
 whites of 9 eggs to a stiff froth 
 and keep it up ; grate the rinds of 
 two lemons to each white of egg. 
 Sprinkle in a spoonful of finesugar, 
 lay a wet sheet of paper on a tin, 
 and drop it on in little lumps, a 
 little distance from each other. 
 Sift sugar over them. When put 
 in the oven the froth will rise. As 
 soon as coloured, they are baked; 
 take out, and put two bottoms to- 
 gether ; put on a sieve, and dry in 
 a slow oven. 
 
 CREAM CHEESE.— Put five 
 quarts of the last milking of a cow, 
 called “strippings” into a pan 
 with two spoonfuls of rennet. 
 When the curd is come, strike it 
 down with the skimmer to break 
 it. Let it 6tand two hours ; spread 
 a cheese cloth on a sieve and drain 
 upon it; break the curd a little 
 with your hand ; put it into a vat 
 with a 2 lb. weight upon it. After 
 standing 12 hours bind a fillet 
 round. Turn every day till dry ; 
 cover with green leaves, and let 
 them gradually ripen on a pewter 
 plate. 
 
 CREAM COOKIES. -One tea- 
 cupful of cream turned ; \ lb. of 
 sugar ; one or two eggs, a tea- 
 spoonful of carbonate of soda dis- 
 solved ; sufficient flour to make 
 into dough. Add spices and seeds 
 if you like. 
 
 CREAM, Sack . — Boil a pint of 
 raw cream, the yolk of an egg well 
 beaten, two or three spoonfuls of 
 white wine, sugar, and lemon- 
 peel; stir it over a gentle fire, till 
 it be as thick as rich cream, and 
 afterwards till cold ; then serve it 
 in glasses, with dry toast. Hu* 
 
132 CRI cm 
 
 CREAM FOR THE HAIR. 
 — Lard, two parts ; oil of almonds, 
 one part. Melt and scent with 
 jessamine or bergamot. 
 
 CREAM, Italian . — Ono quart 
 of good cream, and a quart of new- 
 milk, the grated rind of two or 
 three lemons, and strain the juice; 
 take also eight ounces of fine su- 
 gar powdered, a little groundcinna- 
 mon, and three grains of salt. Boil 
 till the milk is reduced one-third ; 
 then take five or six eggs thickened 
 with a little fine flour, well beaten, 
 and gradually add to the milk, 
 stirring well ; strain through a 
 fine sieve into the dish for the ta- 
 ble ; place it in a hot bath on the 
 hob till the cream is set. Grate a 
 little nutmeg over the top, and 
 brown. 
 
 CREAM PUDDING.— Cream, 
 1 pint; the yolks of seven eggs, 
 seven table-spoonfuls of flour, 2 
 table-spoonfuls of sugar, salt, and 
 a small bit of soda. Rub the cream 
 with the eggs and flour ; add the 
 rest, the milk last, just before 
 baking, and pour the whole into 
 the pudding dish. Serve with 
 sauce of wine, sugar, butter fla- 
 voured as you like. 
 
 CREAM AND SNOW.— Make 
 a rich boiled custard, and put it in 
 the bottom of a dish ; take the 
 whites of eight eggs, beat with 
 rose water, and a spoonful of fine 
 sugar, till it be a strong froth; 
 put some milk and water into a 
 stew-pan ; when it boils, take the 
 froth off the eggs, and lay it on the 
 milk and' water; boil up once; 
 take off carefully, and lay it on the 
 custard. 
 
 CRIBBAGE is considered to be 
 the next most scientific game to 
 whist. It is played by four or 
 two partners, with a whole pack of 
 cards, and is termed five, six, or 
 eight-card cribbage, according to 
 the number dealt to each person ; 
 
 but five-card cribbage is the usual 
 game. 
 
 The parties cut for deal, and he 
 that cuts the lowest card, deals out 
 five cards to each player, one at a 
 time; each player then lays out 
 one card for crib, which always be- 
 longs to the dealer : one opponent 
 then cuts the cards, and the dealer 
 takes the uppermost card, and lays 
 it face upwards on the four cards 
 composing the crib. If it should 
 happen to be a knave it counts two 
 to the dealer ; the card thus turned 
 up is included in the counting, by 
 both parties, when counting their 
 hands ; the crib is counted by the 
 dealer alone. 
 
 For every two cards of one sort 
 that can be made, the person play- 
 ing the second, that is, making 
 the pair, counts two. 
 
 Should the third player play 
 another card the same as the two 
 former, it is called a Pair Royal, 
 and counts six. 
 
 And should the last player also 
 possess a similar card to the pre- 
 vious three, it is called a double 
 Pair Royal, and scores twelve. 
 
 Any four cards, of any suits, 
 reckon a double Pair Royal, either 
 in hand or in crib ; such as four 
 deuces, kings, sevens, nines, in 
 short four of any number or de- 
 scription. Same with pair royals 
 and pairs. 
 
 All sequences count of any suits, 
 according to the number. All 
 flushes count, that is, your hand 
 being composed of any four cards 
 of the same suit. 
 
 If you hold the knave of the suit 
 turned up, you score one for his 
 nob, as it is termed. Should you 
 hold four hearts, clubs, or any 
 other suit, in your hand, and the 
 turn-up card is of the same suit, 
 you count a flush of five. 
 
 Fair-hand Cribbage is more gen- 
 erally played than four-hand, from 
 
CRI 
 
 CRO 
 
 133 
 
 which it only varies in each of the 
 players putting out two cards for 
 the crib, retaining only three in 
 their hand. First, the two cut for 
 deal, which belongs to the person 
 cutting lowest, the non-dealer se- 
 curing three points as equivalent 
 to the crib ; the dealer must give 
 one card alternately to his oppo- 
 nent and himself, until each has 
 five. In laying out for the crib, 
 study your hand, for what might 
 be correct in one instance, would 
 be dangerous in the other. 
 
 When you hold a pair royal, or 
 three cards of one sort, put out the 
 other two for either crib ; unless ; 
 those two others be fives, or a two 1 
 and a three, or seven and eight, or 
 a ten and a five ; in which cases it 
 is better if it is your opponent’s 
 crib, to spoil your hand by keeping 
 these cards, and chance a card tur- 
 ning up to your advantage. 
 
 Laws of Cribbage. The dealer 
 may discover his own cards during 
 the deal if he pleases ; but if he 
 shows any of his opponent’s, that 
 opponent may call a fresh deal, and 
 also add two to his score. 
 
 Should too many cards be dealt 
 to either hand,,the non-dealer may 
 demand another deal, and also add 
 another two points to his score ; 
 but if not, the surplus cards must 
 be drawn ; and when any player, 
 after the game has commenced, 
 has more than his proper number 
 of cards in hand, then the adverse 
 party may add four to their score, 
 and demand a new deal. 
 
 If any player touch or interfere 
 with the cards, after dealing, until 
 cutting them, for the tum-up card, 
 his adversary shall score two points. 
 
 When either player scores more 
 than he is justly entitled to, the 
 adverse party cannot only put him 
 back as many holes as he has over- 
 marked, but he may score the same 
 extra number for himself. 
 
 If either party by mistake should 
 take out his front peg, he must 
 place it back, behind the other. 
 
 If either party touches even his 
 own peg, without occasion, his 
 opponent may score two points. 
 
 Either party putting down a 
 less number of points than are due 
 to him, incurs the loss of those 
 points. Each player, when he 
 has taken his hand and scored it, 
 has a right to place his own cards 
 on the pack. 
 
 CRICKETS, to destroy . — See 
 Cockroaches , for the same directions 
 
 are applicable to Crickets. Or 
 
 put a little chloride of lime and 
 powdered tobacco in their holes. 
 
 ——Or a little snuff. The 
 
 smoke of charcoal destroys both 
 them and cockroaches.— Loud vi- 
 brating sounds drive away crickets. 
 
 CRIMSON DYE FOR SILK. 
 — For each lb. of cloth, or stuff, 
 dissolve in boiling water 2| ozs. of 
 alum, and 1 \ ozs. of white tartar. 
 Boil two minutes ; put in the goods, 
 and boil 1| hour. Take out and 
 add fresh water; when it boils, 
 put in 1£ oz. of cochineal powder- 
 ed ; boil 1 hour. The shade may 
 be lighter by using less of the in- 
 gredients. 
 
 CRIMSON FLAME. — Take 
 alcohol, any quantity, and dissolve 
 a little of one of the salts of stron- 
 tia in it. 
 
 CROSS BUNS.— To lbs. of 
 
 flour add 1 lb. of powdered sugar, 
 and a little coriander seed, cassia, 
 and mace, powdered fine ; make a 
 paste with \ lb. of butter dissolved 
 in half a pint of hot milk ; work 
 in three table-spoonfuls of yeast 
 and a little salt ; set it before the 
 fire for an hour to rise ; make it 
 into buns ; and place before the 
 fire on a tin for half an hour ; last- 
 ly brush them over with warm 
 milk, and bake to a nice brown in 
 a slow oven. 
 
134 
 
 CRO 
 
 CRT? 
 
 CROUP. — This is a dangerous 
 disease. It is common to infancy, 
 and rarely occurs to adults. It is 
 an inflammation of the larynx, 
 treachea, and contiguous tissues. 
 It derives its name from the pecu- 
 liar sound of the voice and breath- 
 ing, being of a whistling or crowing 
 character, owing to a contraction 
 of the glottis. It generally com- 
 mences with a common cold and 
 catarrh, hoarseness, cough, and 
 increased difficulty of breathing, 
 and the crowing already spoken of. 
 It demands prompt treatment. 
 
 The great object is to diminish 
 the inflammation and irritation, 
 and to relax the spasmodic state 
 of the muscles in the parts diseased. 
 The vessels in those parts are over- 
 charged with blood, by an imper- 
 fect action of the exhalents. Place 
 the feet in warm water, and give 
 an emetic. After bathing, rub the 
 legs and feet well with flannel. 
 Then give a vapour bath, if the 
 
 ? atient can bear it. (See Emetic 
 \ otvder — - Expectorant Tincture .) 
 Repeat the process, if needful. 
 The perspiration will be greater 
 by applying to the feet and each 
 side hot bricks, and wrapped in 
 flannel saturated with vinegar 
 and a little water. At the same 
 time give an aperient to produce 
 a free action on the bowels. Apply 
 this tincture to the throat, viz : — 
 Half a tea-spoonful of cayenne 
 pepper, nearly a cupful of vinegar; 
 simmer ten minutes, and strain. 
 This tincture may be diluted with 
 warm water, according to the 
 strength of the patient. Rub it 
 well on the throat for five or ten 
 minutes; and next saturate a flan- 
 nel with it, and apply it to the 
 throat. This application tends to 
 relieve the internally congested 
 blood-vessels. Repeat the appli- 
 cation, as necessary. 
 
 Mustard plasters may be applied 
 
 to the feet, the upper part of the 
 chest, and between the shoulders 
 alternately. It has been recom- 
 mended to steep hops in hot vine- 
 gar, and the patient to inhalo the 
 vapour. Even a large sponge 
 dipped in as hot water as the hand 
 can bear, squeezed half dry, and 
 renewed before it is cool, is of great 
 advantage. Keep the atmosphere 
 of the room at a regular tempera- 
 ture. Aid the perspiration by 
 warm drinks, as balm tea, &c. 
 
 To prevent a return of this dis- 
 order, keep the child warm, avoid 
 wetfeet, cold, damp, easterly winds, 
 &c. Children whose constitutions 
 dispose them to croup, ought to 
 have their diet properly regulated, 
 and be kept from all crude, raw, 
 and trashy fruits. 
 
 CRUMPETS. — Beat well two 
 eggs, and put them into a quart 
 of warm milk and water, with a 
 table-spoonful of yeast ; beat in as 
 much fine flour to make them ra- 
 ther thicker than a common batter 
 pudding. Heat the bakestone 
 very hot, rub it with a little butter 
 on a cloth ; have a tin ring the 
 size and thickness of a crumpet, into 
 which pour the batter. Turn them 
 quickly with a thin broad knife. 
 
 CRUMPETS, Orange , — Cream 
 and new milk, of each 1 pint ; warm 
 and put to it a little rennet to 
 break it, then stir it gently ; drain 
 on a cloth six hours ; take the rind 
 of three oranges, boiled, as for 
 reserving, in three waters ; pound 
 ne, and mix with the curd and 8 
 eggs, in a mortar, some nutmeg, 
 the juice of a lemon, and sugar to 
 taste. Bake as above. Some per- 
 sons add slices of orange. 
 
 CRUMPETS, Royal. — Three 
 cups of raised dough; work 4 
 table-spoonfuls of melted butter in 
 the dough ; a cup of sugar and 3 
 eggs beaten ; put in buttered 
 tins ; bake 20 minutes. When 
 
CRU 
 
 cue 
 
 135 
 
 served too many should not lie 
 on each other, as it destroys the 
 crispness, and makes them soft. 
 
 CRUMPETS, Scotch.— Milk, 1 
 pint ; two or three eggs ; a little 
 butter ; four table-spoonfuls of 
 yeast, salt; as much oatmeal, or 
 unsifted flour, as will make a bat- 
 ter. Melt the butter in the milk 
 made hot ; and when the batter is 
 just warm, beat the eggs, and mix 
 them well in. Let it stand to rise. 
 Butter them, and serve hot. 
 
 CRUSHES. — Take 1 lb. of 
 flour, and \ lb. of butter, rubbed 
 in ; mix with cold water, and a 
 little yeast ; stamp it with a but- 
 ter print, and lay the paste on the 
 mould ; lay on tins, to bake a fine 
 brown. 
 
 CRUST, a short one . — Make 2 
 ozs. of pounded and sifted white 
 sugar dry ; mixit with 1 lb. of flour 
 well dried ; rub into it 3 or 4 ozs. 
 of butter, so fine as not to be seen 
 — into some cream put the yolks 
 of two eggs, beaten, and mix the 
 above into a smooth paste ; roll 
 it thin, and bake itin a slow oven. 
 
 CRUST FOR APPLE PIES, 
 &c. — Rub 6 ozs. of butter in 9 of 
 flour, mix it into a stiffish paste, 
 with as little water as possible, 
 beat it well, and roll it thin ; bake 
 it in a moderate oven. 
 
 CRUST foe RAISED MEAT 
 PIES, &c. — Boil water with a 
 little fine lard, and an equal quan- 
 tity of fresh dripping, or of butter. 
 While hot, mix this with as much 
 flour as you will want, making 
 the paste as stiff as you can to be 
 smooth, which is to be made by 
 good kneading and beating it 
 with the rolling pin. When 
 quite smooth, put a lump into a 
 cloth to soak till nearly cold. 
 
 Those who are not clever at rai- 
 sing crust, may roll the paste of 
 aproperthickness, andcutoutthe 
 top and bottom of the pie, then a 
 
 long piece of the sides. Cement 
 the bottom to the sides with egg, 
 bringing the f ormer rather further 
 out, and pinching both together; 
 put egg between the paste to make 
 it adhere to the sides. Fill your pie 
 and put on the cover, and pinch 
 it and the side-crust together. 
 The same way of uniting the paste 
 is to be observed if the sides are 
 pressed into a tin form, in which 
 the paste must be baked, after it 
 shall be filled and covered ; but 
 the tin should be buttered, and 
 carefully taken off when done 
 enough ; and as the form makes 
 the sides of too light a colour, the 
 paste should be put in the oven 
 again for 15 minutes. With a 
 feather, put egg over as at first. 
 
 CRUST, for Sweet Pastry .— 
 Work | lb. lightly of butter into 
 1 lb. of flour, breaking it small ; 
 add salt, 2 ozs. of finely powdered 
 sugar, and sufficient milk to make 
 it into a smooth paste. Bake 
 slowly, and keep it pale. 
 
 CRUST FOR TARTS.— Beat 
 an egg till quite thin, have ready 
 10 ozs. of butter, melted without 
 being oiled; when cold mix the 
 egg with it and stir it into 1 lb. of 
 flour well dried ; make the paste 
 very thin, line the patty pans 
 quickly ; as you put them in the 
 oven, brush them over with 
 water, and sift sugar over them. 
 
 CUCUMBERS, for immediate 
 use. — Slice, sprinkle with salt ; let 
 them stand several hours, drain, 
 and then put to them sliced 
 onions, vinegar to cover them, 
 with salt, pepper, &c. Cayenne 
 pepper and ground mustard 
 render them wholesome. 
 
 CUCUMBERS, to pickle in 
 slices . — Cut into slices; sprinkle 
 salt over them, and lay with them 
 sliced onions ; letthem stand twen- 
 ty-four hours; then drain them; 
 boil two quarts of vinegar, with 
 
136 
 
 CUR 
 
 CUR 
 
 cayenne pepper, large mace, gin- 
 ger, and a table-spoonful of ground 
 mustard. Mustard renders them 
 wholesome. Put the cucumbers 1 
 into a jar, and pour the vinegar 
 boiling hot upon them. Cover 
 well ; after standing two days, boil 
 the pickle again until they are 
 green. Cucumbers keep best un- 
 pared. 
 
 CULVER’S ROOT.— A valu- 
 able American plant. The root is 
 a good purgative, tonic, diaphor- 
 etic, antiseptic, &c. Its operation 
 is mild, without producing weak- 
 ness or prostration, and is most 
 effective in fevers, to remove black 
 and morbid matter from the bowels. 
 Good for indigestion, to purify the 
 blood, and acts powerfully on the 
 absorbent system, Valuable in 
 dropsy. Dose, one or too spoon- 
 fuls in a small cupful of water 
 sweetened. 
 
 CUMMIN PLASTER.— Take 
 cummin seeds, caraway seeds, bay- 
 berries, of each, 3 ozs. ; burgundy 
 pitch, 3 lbs. ; yellow-wax, 3 ozs. ; 
 melt the pitch and wax together, 
 and the other ingredients, pow- 
 dered ; make into rolls. To be 
 spread on leather. To be applied 
 to the lower part of the abdomen 
 for expelling flatulence, and colicky 
 pains. 
 
 CURDS AND WHEY may 
 be made by putting half a drachm 
 of citric acid into a pint of milk. 
 
 CURD CHEESECAKES. — 
 Half a pint of good curds ; beat 
 them with four eggs, some rich 
 cream, half a nutmeg, a spoonful 
 of ratafia, rose, or orange flower 
 water ; add 4 ozs. of sugar ; 8 ozs. 
 of currants, well washed and dried. 
 Bake in patty-pans, with a good 
 Crust under them. 
 
 CURD PUDDING.— Rub the 
 curd of two gallons of milk, well 
 drained through a sieve ; mix it 
 with six eggs, a little cream, two 
 
 spoonfuls of orange flour water, 
 half a nutmeg; flour and bread 
 crumbs, three spoonfuls each ; cur- 
 rants and raisins, half a pound 
 each. Boil one hour in a thick, 
 well floured cloth. 
 
 CURLING of the Hair. — Use 
 no oil ; curl it when wet, and al- 
 low it to dry in that state. Use a 
 weak solution of isinglass, which 
 secures a permanent form. A, N. 
 
 CURRANT BISCUITS.— Su- 
 gar, lb. ; flour, 2 lbs. ; butter, 
 1£ lb. ; currants, 1| lb. ; 1 tea- 
 spoonful each of cinnamon and 
 nutmeg ; five eggs. Beat the but- 
 ter and sugar together, whisk the 
 eggs, and add to the other ingredi- 
 ents, mix well. Roll out the dough 
 in sheets, cut into cakes, place them 
 on tins, strew white sugar on the 
 top, and bake in a moderate oven. 
 
 BLACK CURRANT Water 
 Ice. — Put a table-spoonful of black 
 currant jelly into a basin ; add the 
 juice of two lemons, a gill of black 
 currant syrup, and half a pint of 
 water ; strain, and freeze. 
 
 CURRANT CAKES.— Take 2 
 lbs. of flour, and 1 lb. of butter 
 nibbed into the flour ; mix it to a 
 paste with cold water, and two 
 tea-spoonfuls of yeast ; take 10 ozs. 
 of currants, 4 ozs. of sugar, a little 
 clove pepper, and a little cinnamon: 
 mix, and put a little into the in- 
 side of every cake ; roll your cakes 
 thin, and cut into different shapes 
 with a tin mould ; bake them in a 
 sharp oven. 
 
 CURRANT DROPS.— Put 1 
 lb. of pounded loaf sugar upon a 
 plate ; then the juice of black or 
 red currants ; make into a paste of 
 thickish consistency ; drop on fine 
 paper, and dry. 
 
 CURRANT JAM, black, red or 
 white. — Let the fruit be very ripe, 
 pick it clean from the stalks, bruise 
 it, and to every pound put three 
 quarters of a pound of loaf-sugar; 
 
CUR 
 
 CDS 
 
 137 
 
 stir it well, and boil half an hour. 
 
 CURRANT JELLY, red or 
 black . — Strip the fruit, and in a 
 stone jar stew them in a sauce-pan 
 of water, or on the fire ; strain off 
 the liquor, and to every pint weigh 
 1 lb. of loaf-sugar ; put the latter 
 in large lumps into it, in a stone 
 or China-vessel, till nearly dissol- 
 ved ; then put it into a preserving- 
 pan ; simmer and skim. When it 
 will jelly on a plate, put it in small 
 jars or glasses. 
 
 CURRANTS, to preserve for 
 Tarts . — Let the currants be ripe, 
 dry, and well picked. To every 1£ 
 lb. of currants, put 1 lb. of sugar 
 into a preserving pan with as much 
 
 juice 
 
 of currants as will dissolve 
 
 it ; when it boils skim it, and put 
 in the currants ; boil till clear ; 
 jar, and put brandy-paper over ; 
 tie down ; keep in a dry place. 
 
 CURRANT SHRUB.— To ev- 
 eiy quart of juice, add 1 lb. of fine 
 white sugar, and a quarter of a 
 pint of brandy. Bottle and cork. I 
 CURRANTS, Syrups of Black. 
 —Half a pint of strained juice of 
 black currants ; fine sugar, 12 ozs. 
 Dissolve the sugar in a pint of wa- 
 ter, and boil to make a syrup. It 
 is valuable for sore throats ; it 
 cleanses from phlegm, and abates 
 thirst and fever. 
 
 CURRANT WINE.— Gather 
 the currants when ripe, strip them, 
 and squeeze out the juice ; to one 
 gallon of the juice put two gallons 
 of cold water and two spoonfuls of 
 yeast; let it ferment two days, 
 strain through a hair sieve ; and 
 to every gallon of liquor add 3 lbs. 
 of loaf-sugar, stir it well together, 
 put it in a good cask ; to every 10 
 gallons of wine put one quart of 
 brandy; close well up and let.it 
 stand four months, then bottle it ; 
 a few raspberries will improve the 
 flavour. . _ 
 
 CURRY, Indian way of dress - 
 
 i«^.— Stew your meat in water 
 enough to cover it. Mix the curry 
 powder with milk, salt, and lemon 
 juice ; add this to the meat liquor ; 
 fry a few onions to a light brown, 
 and put them in justbefore dishing. 
 
 CURRY POWDER. — Take 
 3 ozs. of coriander; 1 oz. black 
 pepper ; mustard and ginger, of 
 each, \ oz. ; lesser cardamoms, 
 cayenne, and cummin seed, of each, 
 
 \ oz. Dry them well, and powder 
 fine ; mix, and keep in a well- 
 stopped bottle. Hu. 
 
 CURRY STEW. — Cow-heel is 
 the best material for a dish of 
 curry. Being mucilaginous, it 
 absorbs the nature of the curry, 
 and gives a better flavour to the 
 meat. If a rabbit or fowl, cut into 
 6mall bits, add butter, or rich 
 gravy to the meat, and onion in 
 thin slices; put into a stew-pan. 
 Stew over a gentle fire for twenty 
 | minutes. Mix a table-spoonful of 
 flour with one of salt, in water, 
 half a cupful of cream, if you like, 
 and three or four tea-spoonfuls of 
 curry powder, and the juice of a 
 lemon. Stir all well together, and 
 boil from ten to twenty minutes. 
 
 CURRY, to dress. — Cut up 
 fowls or rabbits; put £ lb. of but- 
 ter into a stew-pan, and when 
 melted put in the meat, with two 
 onions sliced ; brown well, and add 
 \ pint of gravy ; simmer 20 min- 
 utes ; mix in a basin a table-spoon- 
 ful of curry powder, one of flour, 
 and a little salt, mix it smooth 
 with water ; simmer all in the pan 
 20 minutes ; add lemon juice, and 
 a bit of butter. Hu. 
 
 CUSTARDS, Almond. — Take 
 of almonds, £ lb., blanch and beat 
 them very fine, put them into a 
 pint of cream, with two spoonfuls 
 of rose-water. Sweeten it to your 
 palate ; beat up the yolks of four 
 eggs, very fine, and put them in. 
 Stir all together one way over th<j 
 
138 
 
 cus 
 
 cus 
 
 fire, till it is thick, and then pour 
 it into cups. 
 
 CUSTARDS, Baked .— Boil a 
 pint of cream with some mace and 
 cinnamon : and when it is cold, 
 take four yolks and two whites of 
 eggs, a little rose and orange-flower 
 water, sack, nutmeg, and sugar to 
 our palate. Mix them well, and 
 ake it in cups. 
 
 Or, pour into a deep dish, with 
 or without lining or rim of paste ; 
 grate nutmeg and lemon peel over 
 the top, and bake it in a slow oven 
 about thirty minutes. 
 
 CUSTARDS, Beast . — Set a pint 
 of beast over the fire with a little 
 cinnamon, and three bay leaves, 
 and let it be boiling hot. Then 
 take it off, and have ready mixed a 
 spoonful of flower, and the same of 
 thick cream. Pour the hot beast 
 upon it by degrees, mix it well to- 
 gether, and sweeten it to your 
 taste. You may bake it either 
 with crust or in cups. 
 
 CUSTARD, Cheap and good . — 
 Boil three pints or new milk with 
 a little lemon peel, a little cinna- 
 mon, three bay leaves, and sweeten 
 it ; rub down a large spoonful of 
 rice flour into a cup of cold milk, 
 and mix it with two yolks of eggs 
 well beaten ; take a basin of boil- 
 ing milk and mix with the cold, 
 then pour that to the boiling, stir- 
 ring it one way till it begins to 
 thicken, and is just going to boil 
 up, then add a large spoonful of 
 peach water, and a little ratafia ; 
 marbles boiled in custard or any 
 thing likely to bum, will, by shak- 
 ing them in the saucepan, prevent 
 its catching. 
 
 CUSTARD FRITTERS. 
 
 Beat the yolks of 8 eggs with a 
 spoonful of flour, half a nutmeg, a 
 little salt, and a glass of brandy ; 
 add a pint of cream; sweeten; 
 bake in a dish ; when cold, cut in- 
 to quarters; dip them in batter 
 
 made of £ pint of cream, £ pint of 
 milk, 4 eggs, a little flour, and 
 ginger grated ; fry in good lard 
 or dripping, then strew over them 
 grated sugar. Hu. 
 
 CUSTARD, ORANGE.— Boil 
 the juice of 12 oranges with a little 
 of the rinds and sugar to your 
 taste. Strain it, and when cold 
 add a pint of cream and the yolks 
 of 12 eggs. Stir over a slow fire 
 until it thickens. 
 
 CUSTARD OSWEGO, Boiled. 
 — Two tablespoonfuls of Oswego 
 Prepared Corn to one quart of 
 milk ; mix the corn with a small 
 quantity of the milk, and flavour 
 it ; beat up two eggs. Heat the 
 remainder of the milk to near boil- 
 ing, — then add the mixed corn, 
 the eggs, four table-spoonfuls of 
 sugar, and a little butter and salt. 
 Boil it two minutes, stirring it 
 briskly. 
 
 CUSTARD PIE.— Boil a quart 
 of milk with the rind of a lemon. 
 Strain it, and then boil. Mix a 
 table-spoonful of flour smoothly 
 with two of milk, and stir it into 
 | the boiling milk. Boil a minute, 
 constantly stirring ; take off, and 
 when cool, add three beaten eggs ; 
 sweeten to your taste ; bake in a 
 quick oven. 
 
 CUSTARD PUDDIN G. -Half- 
 pint of cream ; pint of new milk, 
 boiled ; stir in a little finely sifted 
 flour; add three or four table- 
 spoonfuls of white sugar, quarter 
 of a nutmeg grated, a tea-spoonful 
 of lemon-peel finely cut ; the yolks 
 of two eggs. Beat well and mix. 
 Add brandy according to taste. 
 Then place some light puff paste 
 round the sides of a dish, pour in 
 the custard, and bake about half 
 an hour. 
 
 CUSTARD PUDDING, Boil - 
 ed . — Boil a stick of cinnamon and 
 lemon peel in a quart of thin cream, 
 with £ lb. of sugar; when cold, 
 
CUT 
 
 DAM 
 
 139 
 
 add the yolks of six eggs well bea- 
 ten, and mix ; set over a slow fire, 
 and stir one way, till it is thick ; 
 but do not let it boil ; let it cool ; 
 butter a cloth ; dredge it with 
 flour, tie up the custard ; boil three 
 quarters of an hour. When out, 
 turn it upside down on the dish ; 
 take the cloth off carefully. 
 
 CUSTARDS, ifrce.-Put a blade 
 of mace and quarter of nutmeg in- 
 to a quart of cream ; boil, strain, 
 and add to it some whole rice boil- 
 ed, and a little brandy. Sweeten 
 to your palate, stir it over the fire 
 till it thickens, and serve it up in 
 cups, or a dish. It may be used 
 either hot or cold. 
 
 CUSTARD, RICH. — Boil a 
 pint of milk with lemon peel and 
 cinnamon; mix a pint of cream 
 and the yolks of five eggs well 
 beaten. When the milk tastes of 
 the seasoning, sweeten it enough 
 for the whole; pour it into the 
 cream, stirring it well ; then give 
 the custard a simmer till of a pro- 
 per thickness. Don’t let it boil; 
 stir the whole fime one way ; 
 season as above. If to be extremely 
 rich, put no milk, but a quart of 
 cream to the eggs. 
 
 CUTS.— All that is required in 
 cases of incised wounds or cuts, is 
 to clear away the surrounding 
 blood, &c., and bring the lips of 
 the wound closely together, retain- 
 ing them in that position by slips 
 of adhesive plaster, and if the cut 
 he deep and extensive, supporting 
 it and the surrounding parts by 
 proper bandages. 
 
 In all large wounds, interstices 
 should be left between each slip of 
 plaster, to facilitate the escape of 
 secreted matter, or effused blood. 
 The first dressing should remain 
 for three or four days, and if much 
 pain or inflammation follows the 
 accident, gentle purgatives should 
 he taken. 
 
 The bleeding consequent upon 
 wounds maybe stopped by pressure 
 and rest. The application of cob- 
 web will arrest the flow of blood. 
 
 For light cuts with a knife, or 
 any sharp instrument, the Riga 
 balsam usually stops the bleeding 
 immediately. 
 
 CUTS. — After closing the 
 wound, bind on toasted cheese. — 
 Or pounded grass ; shake it off 
 after twelve hours. — Wesley . 
 
 DAFFY’S ELIXIR.— Take of 
 the best senna, guiacum, liquorice 
 sliced small, aniseeds, coriander 
 seeds, and elecampane root, of each 
 half an ounce ; raisins of the sun, 
 stoned, a quarter of a pound : let 
 them all be bruised and put into a 
 quart of brandy. Let it stand by 
 the fire for a few days, and then 
 strain it. Good for flatulence. 
 
 DAINTY BISCUITS. — A 
 cupful of flour, the whites of four 
 eggs, well beaten, 3 or 4 ozs. of 
 beef suet, chopped fine ; bitter al- 
 monds, blanched, and chopped, \ 
 oz. ; mix the yolks with six ounces 
 of fine sugar ; mix all with lemon 
 to flavour. Bake in small tins 
 quickly. 
 
 DAINTY BREAD. — Flour, 
 6 lbs. ; butter, 6 ozs. ; 5 or 6 eggs 
 well beaten; 1| pint of milk, and 
 sufficient yeast. Mix into a paste, 
 and form into rolls or cakes. When 
 risen, bake. When cool, dip in 
 milk, and dry in a Dutch oven be- 
 fore the fire. 
 
 DAMP WALLS. — Cover with 
 this mixture : — Boil 1 quart of 
 linseed oil, 3 ozs. of litharge, and 
 4 ozs. of resin, and put on four or 
 five coats.— —Or, line the wall 
 with sheet lead, the thickness of tea 
 lead, and fasten with copper nails. 
 
 DAMP WALLS. — Boil two 
 quarts of tar, with two ounces of 
 kitchen grease, for a quarter of an 
 hour, in an iron pot. Add some 
 
140 
 
 DAM 
 
 DAN 
 
 of this tar to a mixture of slaked 
 lime and powdered glass, passed 
 through a flour-sieve, two parts of 
 lime and one of glass, till the mix- 
 ture is like thin plaster. It must 
 he used immediately after being 
 mixed, and no more of it should 
 be mixed than will coat one square 
 foot of wall, as it quickly becomes 
 too hard for use. For a wall mere- 
 ly damp, a coating one eighth of an 
 inch thick is sufficient ; but if the 
 wall is wet, there must be a second 
 coat. Plaster made of lime, hair, 
 and plaster of Paris, may after- 
 wards be laid on as a cement. 
 
 DAMSON DUMPLINGS. — 
 Line a basin with suitable crust, 
 rolled thin, All with damsons, and 
 sugar, cover it with paste ; boil 
 in a cloth for an hour. Sauce ; — 
 melted butter, milk or cream. 
 
 DAMSON JELLY.— Proceed 
 as in Cherry Jelly , which see. 
 
 DAMSON PIE. — The same as 
 Cherry Pie, which see. 
 
 DAMSON PRESERVES. — 
 Cut the damsons into pieces, and 
 put them on the fire, with as much 
 water as will cover them. When 
 they are boiled, and the liquor 
 strong, strain, and add to every 
 pound of the damsons 1 lb. of re- 
 fined sugar. Put one third of it 
 into the liquor, put on the fire, and 
 when it simmers, put in the dam- 
 sons. Give one good boil, and 
 take off for half an hour covered 
 close. Set them on again, and 
 simmer over the fire after turning 
 them. Then put them in a basin, 
 strew all the sugar that was left 
 on them, and pour the hot liquor 
 over them. Cover ; let them 
 stand till the next day, and then 
 boil them up again till they are 
 enough. Then put them in pots ; 
 boil the liquor till it jellies, and 
 pour it upon them when almost 
 cold. Put paper over them, and 
 tie them up close, Far. 
 
 DAMSON PUDDING.— Four 
 or five table-spoonfuls of flour, 
 three eggs beaten, a pint of milk, 
 made into batter. Stone 1 J lbs. of 
 damsons, put them and 6 ozs. of 
 sugar into the batter, and boil in 
 a buttered basin for one hour and 
 a half. 
 
 DAMSON WINE. -Take seven 
 or eight pounds of fruit to a gallon 
 of water. Bruise the damsons, 
 and pour the water boiling upo n 
 them. Let it stand two or three 
 days. Draw off the liquor, and to 
 every gallon of liquor, add throe 
 pounds of sugar. Barrel, and stop 
 it close. It should be kept several 
 months before using it. 
 
 DANDELION. This very 
 
 valuable plaut is well known. It 
 is diuretic, tonic, and aperient, and 
 has a direct action in removing 
 obstructions of the liver, kidneys, 
 and other viscera. It is peculiarly 
 valuable in all liver complaints, 
 derangement of the digestive or- 
 gans, and in dropsical affections. 
 Had not this plant been so com- 
 mon and so cheap, it would be 
 prized like gold ! An infusion or 
 decoction may be made of the roots 
 and leaves. But the extract is the 
 best, thus prepared : — Take up the 
 roots in September, clean them ; 
 bruise in a mortar, and press out 
 the juice ; strain, and put it upon 
 a plate in a warm room to evapo- 
 rate, and render it thick and solid. 
 Dose ; from a scruple to a drachm 
 three times a day. 
 
 Dandelion has cured liver com- 
 plaints when all other means have 
 failed. “The more dandelion is 
 used, the more certain proof will it 
 afford ofitsutilitv.” Dr.J. Johnson . 
 
 DANDELION BEER.— Dan- 
 delion root, £ lb. to 1 gallon of wa- 
 ter; boil well, and when cooled 
 new milk warm, add 1 lb. sugar, 1 
 oz. ginger, a lemon, and 1 oz. cream 
 of tartar. Add a little yeast. It 
 
DEA 
 
 DEA 
 
 141 
 
 is very good for the liver and di- 
 gestion. 
 
 Young nettles, balm, or any 
 other herb may be treated the 
 6 ame way. 
 
 DANDELION COFFEE. — 
 Good colonial coffee, 3 parts ; hard 
 extract of dandelion, 1 part ; chic- 
 ory, 1 part. Reduce them to coarse 
 powder, and mix, and grind them 
 together. Good for digestion and 
 affections of the liver. 
 
 DEAFNESS. -Fox-glove leaves 
 well bruised ; mix the juice with 
 double the quantity of brandy. 
 Keep for use. Drop one drop in- 
 to the ear once a day, and place in 
 the ear constantly a piece of cotton 
 
 saturated with it. Or, clean 
 
 the ear well out with warm water, 
 dry it, and then soak cotton in 
 glycerine, and put it into the ear, 
 moving it backwards and forwards, 
 
 to lubricate it thoroughly Or, 
 
 syringe the ears well with warm 
 milk and oil ; then take opodeldoc, 
 and oil of almonds, of each, 5 oz., 
 and apply with cotton wool. 
 
 Or, till a clean stone bottle with 
 hot water ; lay the ear on the bot- 
 tle as hot as it can be borne, so 
 that the steam may ascend into it 
 every night when going to bed, 
 for five or ten minutes. 
 
 Or, take fine black wool, dip it 
 in Camphorated Oil , and put it in- 
 to the ear ; as it dries, dip it again ; 
 and keep it moistened in the ear 
 for two or three weeks. 
 
 Be electrified through the ear.— 
 — Or, put a little salt in the ear 
 
 mixed with sweet oil. Or, three 
 
 drops of onion juice at lying down, 
 keeping it in with wool. Or, 
 mix brandy and sweet oil; dip 
 black wool in this and put it into 
 the ear. When it grows dry, 
 wash it well in brandy ; dip it and 
 put it in again.— If attended with 
 headache, peel a clove of. garlic, 
 dip it in honey. Apply it with 
 
 black wool. Previously drop into 
 the ear a few drops of the juice. — 
 A mixture of ten drops of spirit of 
 turpentine with 1 oz. of almond 
 oil, using black wool, will tend to 
 the cure of deafness arising from 
 diseased ceruminous glands. — If 
 deafness arises from wax, syringe 
 the ear with warm water, applying 
 the night before a little glycerine. 
 
 DEAFNESS CURED BY 
 ETHER. — A poor French gover- 
 ness, Madlle Cleret, has succeeded 
 in partially curing several persons 
 afflicted with deafhess and loss of 
 speech. The French Academy 
 have awarded the Monthyon Prize 
 for the discovery, which has been 
 proved innocuous. The method 
 consists in introducing sulphuric 
 ether into the aural conduit, in 
 doses of two to eight drops a day 
 for twenty days, when the applica- 
 tion is suspended for a short time, 
 and again commenced. A gunner’s 
 mate, aged 51, had been attacked 
 six months before with acute rheu- 
 matism, which became chronic and 
 complicated, with deafness in the 
 left ear, and difficulty of hearing 
 in the right one. There was fre- 
 quent singing in both ears, and 
 the deafness increased or diminish- 
 ed with the rheumatic pains. At 
 the first, a few drops of ether 
 were instilled into both his ears, 
 when he immediately experienced 
 a feeling of expansion within, with 
 a slight pain, and from that mo- 
 ment he could distinguish sounds 
 less confusedly. On the following 
 morning he declared he could hear 
 with his right ear quite as well as 
 before his illness ; the installation 
 was therefore only repeated in the 
 left ear, and on the fourth day he 
 declared himself quite cured. An- 
 other case, similar to this, is report- 
 odby Dr. Berlemont, of Joncourt; 
 and Dr. Coursier, of Honnecourt, 
 announces that he has been treat- 
 
142 
 
 DEN 
 
 DIA 
 
 ing six patients, between five and 
 fifteen years of age, for some time 
 with ether, to their manifest ad- 
 vantage. 
 
 An eminent physician says, — 
 “ Take sassafras oil, five drops ; 
 sweet oil, \ oz. Mix, and drop in- 
 to the ear once or twice a day.” 
 He says that this seldom fails. — 
 — Or, saturate a little cotton wool 
 with tincture of Lobelia, and in- 
 sert twice a day. 
 
 DELIRIUM TREMENS. — 
 This is the disease of drunkards, 
 and those who take narcotics, as 
 opium, &c. It may be called “ the 
 brain fever of drunkards” The 
 person is tremulous, has nausea, 
 vomiting, and wakefulness, rest- 
 lessness; he raves, and imagines 
 snakes, demons, &c., are about 
 him. This disease doubtless arises 
 from extreme stimulus of the brain. 
 
 To cure . — First allay the par- 
 oxysm, calm and support the ner- 
 vous system, by giving brandy and 
 other spirits. The redness of the 
 face, and the pulsation of the ar- 
 teries, heart, &c., indicate deter- 
 mination of blood to the head. 
 Equalize the circulation by bath- 
 ing the feet and legs in warm ley- 
 water; then apply mustard plas- 
 ters to the feet and nape of the 
 neck. Give a purge; and now 
 and then a cupful of valerian scull- 
 cap, or strong hop tea, or from 10 
 to 20 drops of laudanum. Emetics 
 are very useful, and may be given 
 in the same kind of spirits the pa- 
 tient has been accustomed to take. 
 A strong decoction of wormwood 
 is successfully used in American 
 hospitals. 
 
 DEMULCENTS. — Medicines 
 moistening, softening, and abating 
 irritation in a part. 
 
 DENTIFRICE, Indian.— Pro- 
 cure six betel nuts from a drysalt- 
 ery, and place them in a charcoal 
 fire, until they become white hot. 
 
 When they are cold, place them in 
 a mortar, and reduce them to fine 
 
 owder. Deposit in boxes for use. 
 
 t may be scented wtth orange 
 flower water or extract of orris 
 root. This tooth powder is prized 
 for its antiseptic efficacy, dispelling 
 all impurities of the teeth and 
 gums, and preserving the enamel 
 from corrosion. 
 
 DENTRIFICE, Invaluable . — 
 Dissolve nearly a tea-spoonful of 
 finely powdered borax in half a 
 pint of tepid water; add to it 10 
 drops of tincture of myrrh.—— Or 
 prepared chalk, 1 oz. ; camphor, 1 
 drachm. Mix. Dissolve the cam- 
 phor in a little spirits of wine. 
 
 Or, Cuttlefish, 3 ozs. ; cream of 
 tarter, | oz. ; orris root, 4 oz. Pow- 
 der all fine. Mix, and add 10 drops 
 of tincture of myrrh. 
 
 DEPILATORY. — To remove 
 superfluous Hairs , satuarate the 
 part well with fine oil. In about 
 an hour, wipe it off ; then take 
 finely powdered quick lime, 1 oz. ; 
 powdered orpiment, 1 drachm ; 
 mix with white of egg ; and apply 
 with a small brush. 
 
 DETERGENTS. Deterge 
 
 means to cleanse. Detergents re- 
 move unwholesome matters adher- 
 ing to, and obstructing the vessels ; 
 usually applied to foul ulcers, &c., 
 as tincture of myrrh, honey, alum, 
 water, turpentine, &c. 
 
 DEVONSHIRE SOUP— Lean 
 beef, 2 lbs. ; six onions, six pota- 
 toes, one carrot, one turnip, half a 
 pint of split peas, one gallon of 
 water, a head of celery, and a 
 British herring, with salt and pep- 
 per. When boiled, pass through 
 a sieve; add spinach and celery 
 boiled, dried mint, and toasted 
 bread. 
 
 DIABETES. — An excessive 
 discharge of urine. 
 
 Sassafras, 2 oz. ; guiacum, 1 oz. ; 
 liquorice root, 3 ozs.; coriander 
 
DIA 
 
 143 
 
 DIA 
 
 seeds, bruised, 6 drachms ; infuse 
 in one gallon of cold lime water 
 for two days. Take a cupful three 
 
 or four times a day. Or, 4 ozs. 
 
 of alum whey may be taken three 
 times a day. Made thus — Boil 
 two quarts of milk over a slow fire, 
 with three drachms of alum till 
 turned into whey. 
 
 Or, take the Diuretic Drops — 
 Give the Bitter Vapour Bath occa- 
 sionally, and rub the body well 
 with the Stimulating Liniment. If 
 the bowels are constipated, give 
 the Cathartic Powder. 
 
 A DIABETES. — Drink wine, 
 boiled with ginger, as much and 
 as often as your strength will bear. 
 Let your drink be milk and water. 
 
 All milk meats are good. Or, 
 
 drink three or four times a-day 
 a quarter of a pint of alum posset, 
 putting three drachms of alum to 
 four pints of milk. It seldom fails 
 to cure in eight or ten days. — Dr. 
 
 Mead. Or, infuse half an ounce 
 
 of cantharides in a pint of elixir of 
 vitriol. Give from ten to thirty 
 drops in Bristol water twice or 
 thrice a-day. — Wesley. 
 
 DIAMOND CEMENT.— Take 
 isinglass, soak it in water until it 
 becomes soft, then dissolve it in 
 proof-spirit, and add a little resin 
 varnish. Used for joining china, 
 glass, &c., and, under the name of 
 “Armenian cement,” for joining 
 and fixing precious stones. 
 
 DIAPHORETICS. - Medicines 
 producing perspiration, or gentle 
 
 gwea t 
 
 DIAPHORETIC POWDER. 
 —Ipecacuanha powder, 2 grains; 
 purified opium, \ grain ; nitrate of 
 potass, or saltpetre, 10 grains. 
 Take at bed-time in a severe attack 
 of influenza, or bronchitis, in gruel. 
 
 lgg°Henbane is preferable to 
 opium. 
 
 DIAPHORETIC DECOC- 
 TION.— Simply 2 or 3 ounces of 
 
 Pleurisyroot, boiled in two or three 
 pints of water. A tea-cupful. A 
 good remedy for pleurisy, and in- 
 flammation of the luDgs. 
 
 DIARRHCEA. Prom the 
 
 Greek, dia , rheo, to flow through. 
 It is an undue relaxed state of the 
 bowels, as induced by improper 
 food, drunkenness, cold ; or it may 
 be a symptom of another disease, 
 as consumption, &c. 
 
 The Neutralizing Mixture will 
 be found efficacious in this com- 
 plaint. Or, take a tea-spoonful 
 
 of Composition Dowder, and one of 
 tincture of myrrh, and keep the 
 patient warm. The following are 
 good remedies : — 
 
 To one quart of blackberry juice 
 add one pound of white sugar, one 
 table-spoonful of cloves, one of all- 
 spice, one of cinnamon, and one of 
 nutmeg. Boil all together fifteen 
 minutes ; add a wineglassful of 
 whiskey, brandy, or rum. Bottle 
 while hot, cork tight and seal. 
 This is almost a specific in diar- 
 rhoea. Dose : — a wineglassful for 
 an adult — half for a child — will of- 
 ten cure diarrhoea. Take three or 
 four times a day if the case is severe. 
 
 Or, Confection of catechu, 2 drs. ; 
 cinnamon water, 4 ounces ; syrup 
 of white poppies, 1 ounce ; mix to- 
 gether. One or two table-spoon- 
 fuls to be taken twice or thrice a- 
 day as required; for children un- 
 der ten years of age, a dessertspoon- 
 ful to be used ; under two years, a 
 tea-spoonful, also two or three 
 times a-day, as above stated. 
 
 Draught for Diarrhoea. Take 
 tincture of opium, 30 drops ; pre- 
 pared chalk, 2 drachms ; powdered 
 gum, 4 drachms ; tincture of cate- 
 chu, 2 drachms ; rose-water, 2 
 ounces. Mix, and take a table- 
 spoonful three or four times a day. 
 
 Or fill a small basin with dry 
 flour, tightly cover it with a greas- 
 ed cloth; boil it three hours. 
 
144 
 
 DIP 
 
 DIP 
 
 Then let it cool. For use, grate a 
 dessert spoonful of it into pepper- 
 mint water ; more for an adult. 
 
 Or make a strong tea of blackberry 
 leaves, or raspberry leaves. I 
 have known the latter superior to 
 all physicians. Follow it with a 
 little port wine, grated nutmeg and 
 ginger. 
 
 Or, take of poplar bark, \ oz. ; 
 prickly ash berries, j oz. ; fleabane, 
 | oz.; slippery elm, 1 drachm; 
 pour on them a pint of boiling 
 water ; infuse two or three hours. 
 
 Tonics must be given after 
 
 the cessation of the relax. 
 
 DINING TABLES, to polish. 
 —Put a little cold-drawn linseed 
 oil in the middle of a table, and 
 then with a piece of linen rub it 
 well over the table ; repeatedly 
 change the linen till the table is 
 dry. The table, by repeating this 
 process, will assume a beautiful 
 polish. 
 
 DINNER PILLS.— Aloes and 
 Jalap, of each 2 ozs. ; Rhubarb, \ 
 oz. Make into three grain pills 
 with Syrups of Wormwood. Take 
 from one to four during the day. 
 
 DIPHTHERIA. — “I have had 
 the treatment of several cases, and 
 have uniformily been successful ; 
 the remedy is very simple. It is 
 the external application of water to 
 the throat, at degrees of tempera- 
 ture alternating from the highest 
 that the human skin will bear, 
 down to almost zero. I am pre- 
 pared to verify that by proof. A. 
 HENDERSON, M.R.C.S., Eng. 
 13, Upper Seymour St., Portman 
 Square, London, 1858. 
 
 M Roche mentions in V Union 
 Medicale that he had saved six pa- 
 tients in six cases of Diphtheria 
 by the following mode of treat- 
 ment. The false membranes were 
 first freely cauterized with lunar 
 caustic, and injections then made 
 every hour against the fauces with 
 
 a solution of common salt, the 
 strength of the solution being such 
 as not to create nausea. Chlorate 
 of Potash was also given internal- 
 ly ; and Tincture of Iodine as a 
 topical application, was used in 
 half the cases ; but M. Roche 
 considers that the irrigations with 
 the solution of common salt were 
 the chief agents in the case. 
 
 DIPHTHERIA, American 
 remedy for . — Make two small bags 
 to reach from ear to ear, and fill 
 them with wood ashes and salt ; 
 dip them in hot water, and wring 
 them out so that they will not 
 drip, and apply them to the throat ; 
 cover up the whole with a flannel 
 cloth, and change them as often 
 as they become cool, until the 
 throat becomes irritated, near blis- 
 tering. For children it is necessary 
 to put flannel cloths between the 
 ashes and the throat to prevent 
 blistering. When the ashes have 
 been on a sufficient time take a wet 
 flannel cloth and rub it with castile 
 soap until it is covered with a thick 
 lather ; dip it in hot water, and ap- 
 ply it to the throat, and change as 
 they cool ; at the same time use a 
 gargle made of one tea-spoonful of 
 cayenne pepper, one of salt, one of 
 molasses, m a tea-cupful of hot 
 water, and when cool, add one- 
 fourth as much cider, vinegar, and 
 gargle every 15 minutes, until the 
 patient requires sleep. A gargle 
 made of castile soap is good to be 
 used part of the time.” 
 
 A correspondent in Maine, in 
 sending the above remedy, says 
 there had been a number of deaths 
 from diphtheria until this remedy 
 was used, since then all had re- 
 covered. 
 
 DIPHTHERIA.— A gentleman 
 who has administered the follow- 
 ing remedy for diphtheria says 
 that it has always proved effectual : 
 Take a tobacco pipe, place a live 
 
DIS 
 
 DIU 
 
 145 
 
 coal in the bowl, drop a little tar 
 upon the coal, and let the patient 
 draw smoke into the mouth, and 
 discharge it through the nostrils. 
 The remedy is safe and simple. 
 DISCOUNT TABLE. 
 
 per cent 
 2£is 
 
 3 „ 
 
 5 ” 
 
 6 „ 
 
 7 i„ 
 
 10 „ 
 m „ 
 
 15 „ 
 
 17i „ 
 20 „ 
 m „ 
 
 25 
 30 
 35 
 
 d. 
 
 6 per £ 
 
 7i 
 
 0 
 
 o 2i 
 
 0 
 
 6 
 
 0 
 
 6 
 
 0 
 
 6 
 
 0 
 
 0 
 
 0 
 
 DISCUTIENT OINTMENT. 
 
 — Deadly Night shade, Bark of 
 Bitter-sweet root, Cicuta leaves, 
 Stramonium leaves, of each 3 ozs. ; 
 lard, 1£ lb. Bruise and simmer 
 the roots in spirits; then add the 
 lard, and simmer till the ingredi- 
 ents are crisp, and strain. A great 
 disperser of scrofulous and gland- 
 ulor swellings. 
 
 DISEASE, Indications of.— 
 Disease sometimes attacks sudden- 
 ly ; sometimes it comes on slowly. 
 Irritation and inflammation make 
 themselves understood at once. 
 Mental depression is often a sign 
 of failing health. Fevers have 
 four stages : — 
 
 1. The forming stage, charac- 
 terised by a feeling of weariness, 
 aching of the limbs, pain in the 
 back, loss of appetite and sleep, 
 and depression of spirits. 
 
 2. The cold stage. A chill over 
 the entire body is felt, with drow- 
 siness, prostration, and sometimes 
 by sickness. 
 
 3. The hot stage, when heat 
 follows the chilness, and the skin 
 
 becomes flushed and dry. Great 
 headache prevails, restlessness, in- 
 tense thirst, nausea, and light and 
 sound give pain. 
 
 4. The last stage, in favourable 
 cases, is marked by perspiration 
 and by some relief from pain. 
 
 The state of the tongue indicates 
 health or disease. Florid redness 
 is a sign of dyspepsia ; a livid or 
 purple tongue, shews obstruction 
 in the circulation, or lungs ; a 
 white tongue denotes a weak and 
 impoverished state of the blood; 
 a furred tongue is common to some 
 people even when in health, but 
 when there are bright red points 
 perceptible beneath the fur, fever 
 is present ; a tongue with red edges 
 and furred in the middle is a sign 
 of intemperance, or brain disorder. 
 
 DISINFECTANTS. The 
 
 most effectual and agreeable is 
 Coffee. Even the smell of musk 
 and castor, which cannot be over- 
 powered by any other substance, is 
 completely dispelled by the fumes 
 of coffee. Powder the beans well 
 in a mortar, and strew the powder 
 over a heated shovel or iron plate. 
 Carry it up and down the house 
 to neutralize all offensive smells. 
 
 Or, in a quart of water dissolve 
 three ounces of sugar of lead, and 
 then add three ounces of aquafortis. 
 Shake up well. It is efficacious, 
 in removing offensive smells from 
 chamber utensils. Sprinkle the 
 place or room infected, or hang 
 up cloths dipped in it. See Chlo- 
 ride of Lime. Or, saltpetre, 6 
 
 drachms, sulphuric acid, 1 oz. ; add 
 the acid very slowly. Stir oft, 
 that it may be diffused. — It pre- 
 vents infection in fevers. 
 
 DIURETICS. — Medicines in- 
 creasing the secretion of the urine. 
 
 DIURETIC DECOCTION.— 
 Queen of the Meadow, Wild Car- 
 rot Seed, Spearmiut, Milkweed, 
 Dwarf Elder, Juniper-berries, of 
 J 
 
146 
 
 DOM 
 
 t)RA 
 
 each, 2 ozs. Bruise, and boil a 
 short time in two quarts of water. 
 Very useful in gravel aud dropsy. 
 A cupful to be taken occasionally. 
 
 DIURETIC DROPS. — Tinc- 
 ture of Kino, \ oz. ; Balsam of Co- 
 paiba, Spi;“*ts of Turpentine, of 
 each 1 oz. ; Sweet Spirits of Nitre, 
 2 ozs. ; Queen of the Meadow, 1 
 oz. Mix, and add 1 scruple of 
 Camphor. Take nearly a tea- 
 spoonful in mucilage. Most val- 
 uable for scalding urine, inflamma- 
 tion of the kidneys, &c. 
 
 DIURETIC INFUSION. — 
 Parsley seeds, £ oz. ; Cleavers, f 
 oz. ; Burdock seeds, f oz. ; Cool- 
 wort, f oz. ; Spearmint, £ oz. ; J u- 
 niper berries, foz.; Linseed, \ oz. ; 
 Gum Arabic, £ ounce. Pour upon 
 these two quarts of boiling water ; 
 infuse two or three hours, covering 
 the vessel. Strain, and add half 
 a pint of best gin, 4 ounces of ho- 
 ney, and three table-spoonfuls of 
 Slippery Elm. This is a most 
 valuable diuretic; it is cooling, and 
 allays all urinary affections, gravel, 
 scalding of urine, and it causes an 
 easy and sufficient flow of the 
 same. 
 
 DIURETIC PILLS.— Calcin- 
 ed Magnesia, 1 drachm; Solidi- 
 fied Copaiba, 2 ozs. ; Extract of 
 Cubebs, 1 oz. ; Oil of Turpentine, 
 4 drops; Oil of Juniper, 6 drops; 
 form into 3 grain pills. Take one 
 or two a few times a-day. A sove* 
 reion remedy for diseases of the 
 kidneys, bladder, urethra, gravel, 
 whites, and venereal complaints. 
 
 DOMESTIC RULES.— Have 
 a place for every thing — and every 
 thing in its place, when wanted. — 
 Do every thing in its proper time. — 
 Keep every thing to its proper use. 
 —Keep your temper, and be for- 
 bearing, —Be economical, and not 
 
 extravagant. Avoid luxuries ; 
 
 lain living is best fir budily 
 ealth, and mental comfort. — 
 
 Avoid intemperance, as you would 
 the fiercest tiger. 
 
 DOUGH-NUTS. — Make into 
 dough, 1 lb. of flour, \ lb. of but- 
 ter ; £ lbs. of fine sugar ; a nutmeg 
 grated, a little cinnamon, a table- 
 spoonful of yeast, and milk suf- 
 ficient to mix. Let it rise an hour ; 
 form in squares, diamonds, twists, 
 and bake, or fry. 
 
 DOVER’S POWDER.— Ipec- 
 acuanha, in powder, 1 drachm; 
 powdered opium, one drachm ; 
 powdered saltpetre, 1 oz. All well 
 mixed. Dose, from 8 to 20 grains. 
 
 DRAUGHTS. — Each player 
 alternately moves one of his men 
 forward at a right angle to the next 
 white square ; and when a man is 
 moved to a square adjoining an 
 enemy, and the square behind that 
 man angularly is unoccupied or 
 becomes so, that man must be 
 captured by the adversary by 
 leaping over with his own man to 
 the vacant square, and the man 
 leaped over is removed from the 
 board. 
 
 When any man gets to the other 
 end of the board, he becomes a 
 king, and is crowned by placing 
 one of the captured men upon him , 
 he then can move and take either 
 forwards or backwards in an angu- 
 lar direction ; and when any player 
 neglects to capture the adversary 
 when he has the opportunity, he 
 then is said to stand the “ Huff.” 
 The following are the Laws of the 
 Game : — 
 
 1. The first move of each game 
 to be taken alternately. 
 
 2. Pointing over the board, or 
 otherwise interrupting the view is 
 not permitted. 
 
 3. Whoever touches a man must 
 play him somewhere ; and if a man 
 is removed into another square, he 
 must remain there. 
 
 4. In case of standing the 
 “huff,” it is optional with the 
 
DRO 
 
 DRO 
 
 147 
 
 adversary to take the man. or insist 
 upon him taking his omitted by 
 the “huff.” 
 
 5. If either party, when it is his 
 turn to move, hesitates for a longer 
 period than three minutes, the 
 other may call upon him to play ; 
 and if, after so calling upon him, 
 he delay longer than five minutes, 
 he loses the game. 
 
 6. During a game neither party 
 must leave the room without the 
 permission of the other ; and a 
 third person should decide the time 
 of absence. 
 
 6. When the draws are given to 
 an inferior player, the game must 
 be played in a more advanced state ; 
 and when the situations become so 
 equal that no advantage can be 
 gained, then he who gives the 
 draws shall either force the other 
 out of his strong position, or he 
 must be considered to have lost 
 the game. 
 
 DRINK, Strengthening. — 
 Put to a cupful of pearl barley, with 
 three pints of cold water, the rind 
 of a lemon, and a small piece of 
 cinnamon. Boil gently till the 
 barley is tender ; add 5 oz. of ex- 
 tract of sarsaparilla, and boil gent- 
 ly five minutes more. Strain, and 
 sweeten with honey, or sugar. 
 You may add ginger or cayenne, 
 if flatulent, or, phlegmatic. 
 
 drink for the sick.— 
 
 Take half an ounce of sugar-candy, 
 quarter of an ounce of cream of 
 tartar, and a few lemon and orange 
 chips ; pour upon them one quart 
 of boiling water. When cold pour 
 off. 
 
 DRIPPING, to clarify .— Put 
 water in a pan, boil, and pour your 
 dripping in ; cool, and the drip- 
 ping will swim at the top, while 
 all impurities will 6ink into the 
 water. Repeat the process, if it is 
 needful. 
 
 DROPSY.— From the Greek, 
 
 udor y water, and opsis, an appear- 
 ance. It denotes the effusion of 
 water, or rather serous fluid into 
 any cavity of the body, or into the 
 cellular tissue under the skin. 
 
 It is indicated by distension of 
 the belly, difficult breathing, dry 
 skin, immoderate thirst, a dry 
 cough, Swelling of the feet and 
 legs, deficient urine, and deficient 
 
 perspiration. Observe; Dropsy 
 
 is a symptom of disease, rather 
 than itself a disease, and generally 
 the original cause is a morbid 
 change in one or more of the prin- 
 cipal organs of the body, the heart, 
 liver, or kidneys. It is caused by 
 a loss of vitality in the capillary 
 exhalents of the blood vessels, 
 by which they are deprived of their 
 elasticity or contractility, conse- 
 quent upon the loss of the electric 
 fluid, or the nervous energy upon 
 which their contractility chiefly 
 depends ; and from a deficien- 
 cy of iron in the blood. 
 
 Give a vapour bath made of bit- 
 ter herbs. (See Vapour Bath) 
 Drink the Composition Powder tea, 
 sweetened. Give diuretics, and a 
 pill made of cayenne, colocynth 
 and rhubarb ; and also the Diu- 
 retic Infusion. Keep up the per- 
 spiration when deficient ; and fo- 
 ment the body daily with the 
 Stimulating Liniment. The com- 
 pound extract of jalap is very 
 effective in evacuating the water. 
 
 Or, mustard, £ oz.; juniper ber- 
 ries, milkweed root, horse radish 
 root; black alder bark, mandrake 
 root, bitter-sweet bark, of each, 1 
 oz. Bruise them, and infuse in 
 3 quarts of hot water, adding the 
 juice of a lemon. A wineglassful 
 two or three times a-day. 
 
 Or, take as much as lies upon a 
 sixpence of powdered laurel leaves, 
 every second or third day. It 
 
 works both ways. Or, make tea 
 
 of roots of dwarf elder. It works 
 
148 
 
 DYS 
 
 DYS 
 
 by urine. Every twelve or four- 
 teen minutes (that is, after every 
 discharge) drink a tea-cupful. I 
 have known a dropsy cured by this 
 
 in twelve hours’ time. Or, one 
 
 was cured by taking a drachm of 
 nitre, every morning, in a little 
 
 ale. Or, Tar-water drank twice 
 
 a-day has cured many ; so has an 
 infusion of juniper berries, roasted, 
 and made into a liquor like coffee. 
 
 Or, three spoonfuls of the juice 
 
 of leeks, or elder leaves. — Tried. 
 This cured the windy dropsy. 
 
 Or, half a pint oi decoction of 
 butcher’s broom, (intermixing pur- 
 ges twice or thrice a-week.) The 
 proper purge is ten grains of jalap 
 with six of powdered ginger. It 
 may be increased or lessened accor- 
 ding to the strength of the patient. 
 
 Or, of the decoction of the tops 
 of oak boughs. This cured an in- 
 veterate dropsy in fifteen days. 
 
 Or, take senna, cream of tartar, 
 jalap, half an ounce of each. Mix 
 them and take a drachm every 
 morning in broth. It usually cures 
 in twenty days. This is nearly 
 the same as Dr. Ward’s powder; 
 He says it seldom fails, either in 
 the watery or windy dropsy.— Rev. 
 John Wesley. 
 
 DYSENTERY, or Bloody 
 Flux. — From the Greek; dus, pain- 
 ful, and enter on, the bowels. It is 
 inflammation of the mucous mem- 
 brane of the large intestines, espe- 
 cially the colon. It is attended by 
 frequent bloody stools, straining, 
 nausea, long attempts at evacua- 
 tion, and often great pain. There 
 is loss of appetite, strength, and 
 great lowness of spirits. The 
 evacuations increase, and become 
 more foetid. It often ends in 
 death. It is caused by obstructed 
 perspiration, morbid humours, un- 
 wholesome diet, night air, damp 
 beds, wet clothes, intemperance, 
 and infection, in close habitations, 
 
 prisons, cells, &c. It is very preva- 
 lent in tropical climates. 
 
 1 To cure, give gentle emetics ; 
 and mild purgatives, if needful. 
 The Neutralizing Mixture (which 
 see) is of great efficacy — a table- 
 spoonful per hour. It will neu- 
 tralize the acidity of the stomach, 
 relieve the spasms, &c., and effect 
 a wondrous change. Should in- 
 flammation continue, give an in- 
 jection ; as, milk, half a pint ; 
 mucilage of slippery elm bark, half 
 a pint; treacle, quarter pint, olive 
 oil, half a wine glassful ; and a 
 tea spoonful of salt. This affords 
 great relief. Keep up a gentle 
 perspiration by the Sudorific Pow- 
 ders, or by the application of hot 
 bricks, as before stated. See also 
 Diaphoretic Powder. If there be 
 local pain, foment with a decoction 
 of vinegar, hops, tansy, horehound, 
 and catnep. Give warm diluents, 
 and mucilaginous drinks, and if 
 putresence appears, give yeast in a 
 decoction of logwood. The follow- 
 ing has been recommended : — 
 
 Prepared chalk, £ drachm ; com- 
 pound powder of gum dragon, 2£ 
 drachms, aromatic confection, I 
 drachm ; tincture of catechu, and 
 of kino, 2 drachms each ; lauda- 
 num, \ drachm ; aromatic spirit of 
 ammonia, 1£ drachm ; and cinna- 
 mon water 3 or 4 ozs. Dose two 
 table spoonfuls every three hours. 
 
 Or, simmer 1 oz. of blackberry 
 root bark, and two ounces of Rasp- 
 berry leaves in a quart of water for 
 40 minutes, strain and add 1£ ozs. 
 of tincture of myrrh, and a little 
 sugar. Take a wine glassful every 
 half hour. It seldom fails. 
 
 Butter just churned is said to be 
 a sure cure ; it must be unsalted, 
 and clarified over the fire. Two 
 table-spoonfuls several times a day. 
 
 The following is said to be an un- 
 failing remedy ; good vinegar, and 
 as much salt as it will dissolve. 
 
DUC 
 
 DYE 
 
 149 
 
 Give as many teaspoonfuls till it 
 becomes purgative. 
 
 The diet must be light and easy 
 of digestion, as sago, arrow-root, 
 mutton and beef-tea. 
 
 DRUNKENNESS, to cure a 
 Jit of. — Take an ounce of minde- 
 rus spirit in a cupful of water. 
 Repeat the dose every fifteen 
 minutes. 
 
 DUCKS, to choose. — A young 
 duck should have supple feet, 
 breast and belly hard and thick. 
 A tame duck has dusky yellow feet. 
 They should be picked dry, and 
 ducklings scalded. 
 
 DUCK boiled. — A duck boiled 
 and smothered in onions, is an ex- 
 cellent dish, and fit for a monarch. 
 Boil twenty-five minutes. The 
 onions should be twice boiled before 
 being made into a sauce. Serve 
 them as follows : — To the onion 
 sauce add chopped parsley, a cup- 
 ful of good gravy, a spoonful of 
 lemon juice, and a wine glassful 
 of port wine. Pour the whole 
 upon the ducks. 
 
 DUCK PIE.- — Make a stiff paste 
 crust ; clean well a couple of ducks ; 
 scald them ; cut off the feet, pinions, 
 neck, and head, all clean picked 
 and scalded, with the gizzard, liver 
 and hearts ; pick out all the fat of 
 the inside ; lay a crust all over the 
 dish ; season the ducks with pep- 
 per and salt, inside and out ; lay 
 them in the dish, and the giblets 
 at each end, seasoned ; cover the 
 meat with water ; lay on the crust, 
 and bake. 
 
 DUCKS, to roast. — Carefully 
 pick, and clean the inside. ' Boil 
 two or three onions in two waters ; 
 chop them very small. Mix the 
 onions with about half the quanti- 
 ty of sage leaves, bread crumbs 
 finely powdered, a spoonful of salt, 
 and a little cayenne pepper ; beat 
 up the yolk of an egg, and rub 
 the stuffing well together. With 
 
 a brisk fire roast about 35 minutes. 
 Serve with gravy sauce. 
 
 DUCK, to stew. — - Lard two 
 young ducks down each side the 
 breast; dust with flour; brown 
 before the fire; put into a stew- 
 pan with a quart of water, a pint 
 of port wine, a spoonful of walnut 
 ketchup, the same of browning, 
 one anchovy, a clove of garlick, 
 sweet herbs, and cayenne pepper. 
 Stew till they are tender, about 
 half an hour ; skim, and strain, 
 and pour over the duck. 
 
 DUCK, to stew with Half 
 roast the ducks. Then put them 
 into a stew-pan with a pint of good 
 gravy, a little mint, and six sage 
 leaves chopped small, salt, &c., 
 cover, and stew half an hour : boil 
 a pint of green peas, as for eating, 
 and put them in after you have 
 thickened the gravy. Dish up the 
 ducks, pour the gravy and peas 
 over them. 
 
 DUSTING POWDER FOR 
 CHILDREN. — • Mix prepared 
 chalk, rice, starch, and fullers 
 earth equally. First wash the 
 part in cold water. 
 
 DUTCH CAKE.— Take 5 lbs. 
 of flour ; 2 ozs. of carraway seeds ; 
 \ lb. of sugar ; better than a pint 
 of milk, and f lb. of butter ; make 
 a hole in the middle of the flour ; 
 put in a pint of good yeast ; pour 
 in the butter and milk ; make into 
 a paste ; rise, roll into thin cakes ; 
 bake 15 minutes. Hu. 
 
 DUTCH SAUCE. Slice an 
 
 onion, put into a stew-pan, with 
 a little scraped horseradish, 2 an- 
 chovies, some elder vinegar, and 
 some second stock ; boil for ten 
 minutes ; strain ; return it into the 
 stew-pan, and heat up two eggs, 
 put it to the sauce, and set it on 
 the fire till it comes to a boil. 
 
 DYEING. — Blue; first dip the 
 article in a solution of alum ; and 
 then in a solution of extract of In- 
 
150 
 
 DYS 
 
 EAU 
 
 digo. Wash out. If not bloomy 
 enough, pass it through a weak 
 
 solution of Archil. Buff; use 
 
 annotta, ground down, and boiled 
 in water, with potass added, to 
 give the requisite colour. Boil 
 and stir it well ten or twelve 
 
 minutes. Wash out. Brown; 
 
 Saffron, or Persian Berry liquor, 
 and soda, or bichromate of potass. 
 — Black ; logwood and copperas, 
 or shumac and copperas, or galls, 
 logwood, and copperas. — Green; 
 Persian Berry liquor, and extract 
 of Indigo ; or quercitron bark, ex- 
 tract of indigo, and alum. 
 
 Grey; by diluting down the 
 black dye.—— Lilac ; logwood, 
 first dipping the article in a weak 
 solution of alum; — or use archil. 
 Pink ; from safflower and al- 
 um ; or brazil wood, and querci- 
 tron bark, or Persian berry liquor. 
 Purple ; from archil, or log- 
 wood and roche alum. Scar- 
 
 let ; Cochineal and Persian berry 
 liquor. Or dye in a soap lather 
 with Annotta, boiling hot, for an 
 orange bottom. Wash the article; 
 then dye with Cochineal and a 
 
 little Nitrateof tin. Red; from 
 
 Brazil wood and madder. — Nan- 
 keen from annatto and pearl ash. 
 
 Orange; from Brazil wood 
 
 and quercitron bark, or young fus- 
 tic, or Persian berry liquor, and 
 
 alum. Lavender; Extract of 
 
 Indigo, alum, a little Plum liquor. 
 The shade may be altered by 
 
 decreasing the indigo. Blue 
 
 Black ; Steep in Nitrate of Iron 
 for about one hour ; then wash, 
 make a soap lather, and add log- 
 wood liquor; dip the article into 
 the liquor. 
 
 DYSPEPSIA. See Indigestion. 
 Pure water, 6 ozs. ; carbonate of 
 ammonia, 2 drachms; syrup ef 
 orange peel, 1 oz. Mix. 
 
 DYSPEPTIC PILL. — Colo- 
 cynth, Castile Soap, Gamboge, of 
 
 each 2 ozs. ; Socotrine Aloes, 4 
 ozs.; Oil of Cloves, 2 drachms; 
 Extract of Gentian, 4 ozs. Mix 
 and form into pills. Most valuable 
 for indigestion, and cleansing the 
 stomach, and giving it tone. 
 
 EAR-ACHE.— Place in the ear 
 cotton wool moistened with sweet 
 oil and laudanum. A flannel bag 
 of salt, or camomile flowers, made 
 very hot and applied to the ear at 
 bed-time, will often give relief.— 
 Or, wet a rag with laudanum, and 
 cover the ear with it. A bag of 
 hops, a roasted onion, and harts- 
 horn and oil, are household reme- 
 dies. If it arises from heat, fre- 
 quently apply wet cloths. — If from 
 cold, boil rue, or rosemary, and 
 steam the ear through a funnel. 
 
 EAR-ACHE. — Rub the ear 
 hard for a quarter of an hour.— 
 
 Tried. Or, be electrified.— 
 
 Or, put in a roasted fig, or onion, 
 
 as hot as may be. Or, blow the 
 
 smoke of tobacco strongly into it. 
 But if the ear-ache is caused by an 
 inflammation of the uvula, it is 
 cured in two or three hours by re- 
 ceiving into the mouth the steam 
 of bruised hemp-seed boiled in wa- 
 ter. — Wesley. 
 
 EAR-ACHE, from Worms . — 
 Drop in warm milk, which brings 
 them out. Or, juice of worm- 
 
 wood, which kills them. 
 
 EAR-ACHE, Indian Cure for . 
 —Take a piece of the lean of mut- 
 ton, the size of a large walnut, put 
 it into the fire and bum it for some 
 time till it is reduced almost to a 
 cinder ; then put it into a piece of 
 clean rag, and squeeze it until some 
 moisture is expressed, which must 
 be dropped into the ear as hot as 
 the patient can bear it. 
 
 EAU DE COLOGNE.— Alco- 
 hol, 1 gallon ; neroli, 50 drops ; 
 essence of cedrat, 50 drops ; essence 
 of orange, 50 drops ; essence of 
 
EGG 
 
 EGG 
 
 151 
 
 lemon, 50 drops ; essence of berga- 
 mot, 50 drops ; essence of rosemary, 
 50 drops ; lesser cardamons, 2 
 drachms. Distil, or macerate and 
 filter. 
 
 EAU DIVINE. — Spirit of wine, 
 1 quart; essence of lemons, and 
 essence of bergamot, each. £ dr. 
 Distil in a bath heat ; add 1 lb. of 
 sugar, dissolved in two quarts of 
 water, and 4 ozs. of orange flower 
 water. 
 
 EAU SUCRE. — Dissolve fine 
 loaf sugar in boiling water ; add a 
 little cinnamon, or ginger, &c. 
 
 EBONY, Imitation of . — Wash 
 the wood over several times with 
 a strong decoction of logwood, and 
 then with a solution of copperas. 
 When dry, polish with Furniture 
 Paste. 
 
 EELS, torfew.-Clean them well. 
 Cut in pieces two or three inches 
 long, and fry till quarter cooked. 
 Put thin slices of butter into the 
 stew-pan, then the fish, with salt, 
 pepper, a little shred lemon-peel, 
 mace, cloves, and nutmeg ; a gill 
 of sherry wine, with marjoram, 
 thyme, savory, and an onion partly 
 boiled, and chopped. Stew gently 
 till tender; take them out, and put 
 an anchovy into the sauce ; thicken 
 with the yolk of an egg, or butter 
 rolled in flour. Boil, and pour on 
 the eels. 
 
 EELS, to boil . — Remove the 
 gut, skin, blood, and heads; dry 
 them well; and boil in salt and 
 water. Serve with parsley sauce. 
 
 EELS, to broil. — Skin, gut, and 
 clean well; rub them with the 
 
 oik of an egg ; strew over them 
 
 read crumbs, chopped parsley, 
 sage, pepper, and salt ; baste them 
 well with butter in the dripping- 
 pan, roast or broil them on a grid- 
 iron, or in a dutch oven. 
 
 EEL PIE. — Skin and wash 
 clean, cut in pieces 1£ inch long, 
 season them with pepper, salt, and 
 
 sage rubbed small, mace, bread 
 crumbs and parsley. Place the 
 fish in a pie-dish ; (if you have 
 any veal stock it will improve 
 them.) Cover with a light paste, 
 and bake for an hour. Before send- 
 ing it to table, make an opening 
 at the top, and pour in a tea-cup- 
 ful of veal stock in which a glass 
 of sherry and the juice of a lemon 
 have been mixed. The pie may 
 be made plainer by omitting some 
 of the articles. 
 
 EEL SOUP. — A pound of eels 
 will make a pint of good soup. — 
 To every pound of eels, put a quart 
 of water, three blades of mace, 
 cayenne, an onion, and sweetherbs, 
 as lemon thyme, and winter savory, 
 and a little parsley ; boil till half 
 the liquor is wasted, skimming 
 well. When boiling, cover close. 
 Strain, toast some bread; cut it 
 small, and pour the soup over it 
 boiling. A piece of carrot may be 
 put in to brown it. — A rich soup. 
 
 EFFERVESCING BEVER- 
 AGES. — These may be made by 
 taking any fruit syrup, as apricot, 
 cherry, raspberry, &c., &c. About 
 half a pint, filtered ; add half an oz. 
 of tartaric acid, and a little brandy, 
 to keep it, bottle and cork well. To 
 half a tumbler of water, put two 
 tablespoonfuls of syrup, and nearly 
 half a teaspoonful of carbonate of 
 soda, stir well, and drink while 
 effervescing'. 
 
 EGGS. — In making bread, con- 
 fectionery, &c., the eggs should be 
 added, if possible, after all the 
 other articles are well mixed. By 
 this method, two eggs will enrich 
 the cake and make it as light as 
 three eggs used at the first. 
 
 EGGS, to have in winter.— To 
 cause hens to lay all winter, give 
 them flesh meat to supply the 
 place of insects which they eat in 
 summer. Let them have a suf- 
 ficiency of fresh water, and shelter- 
 
152 
 
 EGG 
 
 EGG 
 
 mg' places when the weather is in- 
 clement. Put a small portion of 
 lime or ground oyster shell, or 
 chalk into their food ; also give 
 them potatoes and bran, cabbage 
 leaves, &c. Thisplan will produce 
 a harvest of eggs in winter. 
 
 EGG FLIP. — Beat up four or 
 five new laid eggs, omitting two of 
 the whites ; add 3 ozs. of fine sugar, 
 and rub these well in the eggs : 
 pour in boiling water, half a pint 
 at a time, and when the pitcher is 
 nearly full throw in two glasses of 
 brandy, and one of Jamaica rum. 
 
 Or, 1 quart of ale, 1 of porter ; 
 mix, and place over the fire till it 
 creams only. Add half a pint of 
 gin, and two wine-glasses of good 
 rum, and five eggs well beaten; 
 add sugar to taste. Mix the ale, 
 &c., with the egg and spirit, pour- 
 ing backwards and forwards ; re- 
 turn it to the fire, but do not boil. 
 Use a little nutmeg or cinnamon. 
 
 EGGS, to fricassee . — Boil the 
 eggs rather hard ; cut in round 
 slices. Make a sauce of butter, 
 parsley, shalots, pepper, &c. Boil, 
 and when ready, add cream in 
 proportion to the eggs used, and a 
 little fiour to thicken the same; 
 pour all upon the eggs. A. 2V. 
 
 EGGS AND BACON.— Toast 
 some cutlets of fine streaked bacon 
 in a dutch oven ; they will be done 
 in about ten minutes; then put 
 the fat and some dripping into a 
 frying-pan, and when hot, break 
 the eggs into it; do not turn while 
 frying, but keep pouring fat over 
 them ; when the yolk looks white, 
 they are enough ; turn, and serve 
 with the bacon. 
 
 EGG PICKLE. — Boil from two 
 to three dozen fresh eggs quite 
 hard ; then set a sufficient quanti- 
 ty of good vinegar over the fire, 
 ginger, white pepper, mustard seed, 
 and a clove or two of garlic. Hav- 
 ing placed the eggs without shells 
 
 into broad mouthed jars, pour the 
 vinegar, &c., over them. When 
 cold, tie them down. The pickle 
 will be ready in a month. It forms 
 a pretty garnish when cut in slices, 
 and constitutes a piquant relish 
 with cold meat. 
 
 EGGS, to poach . — They must be 
 fresh. Put a little vinegar and 
 salt into the water, and break the 
 eggs into it when boiling ; boil 
 three minutes ; turn them with 
 a skimmer. When you take them 
 out, immerse them in warm water, 
 
 ! to free them from froth, &c. Eat 
 with pepper, salt, and butter. Or 
 serve on toast. They are nice 
 served on greens, as spinach, &c. 
 
 EGGS, to preserve .- Apply with 
 a brush a solution of gum arabic 
 to the shells, or immerse the eggs 
 therein, let them dry, and pack 
 them in dry charcoal dust. This 
 prevents their being affected by 
 any alterations of temperature. 
 
 EGG PUDDING. — It is made 
 chiefly of eggs. It is nice made 
 thus:— beat well seven eggs; mix 
 well with 2 ozs. of flour, pint and 
 a half of milk, a little salt ; flavour 
 with nutmeg, lemon juice, and 
 orange flour water. Boil 1£ hour 
 in a floured cloth. Serve with 
 wine-sauce sweetened. A. iV. 
 
 EGG SAUCE.— Boil ^wo eggs 
 hard, half chop the white®, put in 
 the yolks, chop them together, but 
 not very fine ; put them with £ lb. 
 of good melted butter. 
 
 EGGS IN SNOW— Take 1£ 
 pint of cream ; 3 ozs. of sugar, and 
 the. pulp of an onion. Take six 
 whites of eggs and whip them 
 well ; put in a little salt, 2 ozs. ot 
 sugar and some drops of orange 
 flower water ; whisk well. Take 
 a spoonful of the whites; poach 
 them in cream; turn them, that 
 they may be equally done; arrange 
 them when done, as if they were 
 poached eggs; dilute four yolks 
 
ELD 
 
 ELE 
 
 153 
 
 with a little cream which has 
 cooled ; thicken it over the fire, — 
 without boiling, 
 
 ELDER FLOWERS.— They 
 are alterative and cooling. The in- 
 fusion is recommended for erysipe- 
 las, fever, gout, &c. As an exter- 
 nal application, it is very useful in 
 inflammations and painful swell- 
 ings. 
 
 ELDER BUDS to pickle . — Put 
 the buds into a strong brine for nine 
 days, stirring well ; then boil them 
 in the water slowly, covered with 
 vine leaves, till they are quite 
 green; drain. Then pour over 
 them in jars hot vinegar in which 
 has been boiled mace, ginger, 
 cloves, cayenne, &c. 
 
 ELDER FLOWER OINT- 
 MENT. — Very cooling and heal- 
 ing. It is made by simmering the 
 fresh flowers in butter or good lard, 
 with one eighth the proportionate 
 quantity of spermaceti. 
 
 ELDER FXOWER WATER. 
 
 . — To a | oz. of elder flowers put 3 
 pints of boiling water ; infuse for 
 two hours, and strain. A good 
 wash for sunburn and freckles. — 
 But the distilled water is the best. 
 Steep a peck of the flowers in two 
 quarts of water all night ; put in 
 a cold still, and let the water come 
 cold off the still, and it will be very 
 clear. Cork well ; it will keep a 
 year. 
 
 ELDER FLOWER WINE.— 
 Spring water, 6 gallons ; sugar, 12 
 lbs. ; raisins, chopped, 6 lbs. ; boil 
 these one hour. When this liquor 
 is cold, put into it \ peck of elder 
 flowers, and the next day the juice 
 of three lemons, and four spoonfuls 
 of good yeast. Cover for two days. 
 Strain; to every gallon of wine, 
 put a half pint of brandy. Bung 
 for six months. A splendid wine, 
 equal to Frontignau. 
 
 ELDER RAISIN WINE.— 
 To every gallon of water, put 6 lbs. 
 
 of Malaga raisins, chopped small ; 
 pour the water upon them boiling 
 hot ; let it stand 9 days, stirring 
 well. Put the elderberries in a 
 moderate oven all night ; strain 
 them through a coarse cloth, and 
 to every gallon of liquor add 1 
 quart of juice ; mix well ; toast a 
 slice of bread, and spread yeast on 
 both sides ; put it in, and ferment 
 a day or two. Barrel it, bung 
 close, and let it stand from 6 to 12 
 months. Brandy may be added, 
 ad libitum. 
 
 ELDER WINE.— Put the ber- 
 ries into a jar, and put them all 
 night in a slow oven; then mix 
 one quart of the juice with three 
 quarts of water ; add 4 lbs. of su- 
 gar, a little ginger and cloves; 
 boil three quarters of an hour, and 
 when cool ferment it with yeast, 
 spread upon toast, and let it work 
 two days, then put it into the cask, 
 and bung lightly till the fermenta- 
 tion is over. 
 
 Another . — To every quart of 
 berries, put two quarts of water ; 
 boil half an hour; run the liquor, 
 and break the fruit through a hair 
 sieve; to every quart of juice, put 
 nearly 1 lb. of sugar. Boil 15 min- 
 utes with Jamacia pepper, cloves, 
 and ginger. Pour into a tub, and 
 ferment with toast and yeast. 
 After fermentation, put a quart of 
 brandy to eight gallons, and barrel 
 it ; bung well for a few months ; 
 then bottle off. 
 
 In America they flavour elder 
 wine with hops, which renders it a 
 more wholesome beverage — about 1 
 oz. of hops to every gallon of wine. 
 
 ELECAMPANE.— This plant 
 is tonic, astringent, diuretic, and 
 expectorant. It is good in colds, 
 coughs, pulmonary irritation, 
 consumption, and indegestion. It 
 may be given in powder, decoction, 
 or infusion. 
 
 ELECTUARY for COUGH. 
 
154 
 
 EMB 
 
 EME 
 
 — Take syrup of horchound, 
 ground-ivy, and white poppies, of 
 each one ounce, and spermaceti, 
 half a drachm. Mix and beat 
 these very fine, and take a little 
 spoonful when your cough is 
 troublesome, and at going to rest. 
 
 ELM BARK. — See Slippery 
 Elm. 
 
 EMBROCATION for Sprains 
 and Bruises. — -Vinegar, 1 pint; 
 distilled water, \ pint; rectified 
 spirits, 1 1 pint; camphor, 2 ozs. ; 
 Dissolve the camphor in the spirits 
 of wine, and put all together. 
 
 Another. — Carbonate ammonia, 
 2 ozs. ; vinegar, 2 pints ; proof 
 spirits, 3 pints. Mix the ammonia 
 and vinegar; when the efferves- 
 cence ceases, add the spirit. For 
 inflammation of the joints, of some 
 standing, mix with aniseed meal, 
 and use as a poultice twice a. day. 
 It is also valuable for sprains, 
 bruises, and other injuries. 
 
 Another for Lumbago, Gouty 
 pains, and Rheumatism.— Soap 
 Liniment, 2 ozs. ; spirit of cam- 
 phor, 1 oz. ; oil of thyme, 2 
 drachms ; tincture of opium, 1 
 drachm. Mix, and rub well over 
 the part affected. It is good for 
 toothache. 
 
 EMBROCATION, Valuable.— 
 Take half an ounce of camphor, 
 cut it into small pieces, and dis- 
 solve it in half a pint of spirits of 
 wine, in a closely corked bottle ; 
 when completely dissolved, add one 
 pint of ox-gall, (which can be had 
 of any butcher’s; and about forty 
 or fifty drops of laudanum ; shake 
 it well and bottle it for use. Ap- 
 ply lint dipped into it. 
 
 EMBROIDERY, Articles of 
 to clean. — Gold and silver fancy- 
 work may be cleaned with a little 
 spirit of wine, diluted with an 
 equal weight of water. Alkalies 
 and Acids destroy the beauty of 
 the articles instead of cleaning 
 them. 
 
 EMERGENCIES. - Recovery 
 of persons apparently drowned , or 
 dead. — 1. Lose no time. 2 Avoid 
 all rough usage. 3. Never hold 
 the body up by the feet. 4. Nor 
 roll the body on casks. 5. Nor 
 rub the body with salt and spirits. 
 6. Nor inject tobacco smoke, or 
 infusion of tobacco. 
 
 Restorative means, ip ap- 
 parently Drowned. — Send 
 quickly for medical assistance; 
 but do not delay the following 
 means : — 
 
 I. Convey the body carefully, 
 with the head and shoulders sup- 
 ported in a raised condition, to the 
 nearest house. 
 
 II. Strip the body and rub it 
 dry ; then wrap it in hot blankets, 
 and place it in a warm bed in a 
 warm chamber. 
 
 III. Wipe and clean the mouth 
 and nostrils. 
 
 IV. In order to restore the na- 
 tural warmth of the body ; 
 
 1. Move a heated covered warm- 
 ing pan over the back and spine. 
 2. Put bladders, or bottles of hot 
 water, or heated bricks, to the pit 
 of the stomach, the armpits, be- 
 tween the thighs, and to the soles 
 of the feet. 3. Foment the body 
 with hot flannels ; but, if possible,' 
 4. Immerse the body in a warm 
 bath as hot as the hand can bear 
 without pain. 5. Rub the body 
 briskly with the hand ; but do not 
 suspend the use of the other means 
 at the same time. 
 
 V. To restore breathing, intro- 
 duce the pipe of a common bellows, 
 into one nostril, carefully closing 
 the other and the mouth ; at the 
 same time drawing downwards, 
 and pushing gently backwards, the 
 upper part of the wind pipe, to al- 
 low the free admission of air ; blow 
 the bellows gently, in order to in- 
 flate the lungs, till the breast be a 
 little raised ; the mouth and nos- 
 
EME 
 
 EPI 
 
 155 
 
 trfls should then be set free, and a 
 moderate pressure made with the 
 hand upon the chest. Repeat this 
 process till life appears. 
 
 YI. Electricity to be employed 
 early by a medical assistant. 
 
 VII. Inject into the stomach, by 
 means of an elastic tube and 
 syringe, half apintofwarm brandy, 
 or wine and water. 
 
 VIII. Apply sal-volatile to the 
 nostrils. 
 
 If apparently dead from in- 
 tense cold. — Rub the body with 
 ice, snow, or cold water. — Restore 
 warmth by slow degrees ; and, after 
 some time, if necessary, employ the 
 means recommended for the appa- 
 rently drowned. It is highly 
 dangerous to apply heat too early. 
 
 Ip apparently dead from 
 hanging. — In addition to the 
 means recommended for the appa- 
 rently drowned, bleeding should 
 early be employed by a Medical 
 Assistant. 
 
 If apparently dead from 
 Noxous Vapours, Lightning, 
 <f-c. — 1. Remove the body into a 
 cool fresh air. 2. Dash cold water 
 on the neck, face, and breast fre- 
 quently. 3. If the body be cold, 
 apply warmth, as recommended for 
 the apparently drowned. 4. Use 
 the means for inflating the lungs 
 in Direction V. 5. Let Electricity 
 (particularly in accidents from 
 lightning) he early employed by a 
 Medical Assistant. 
 
 If apparently dead prom 
 Intoxication. — Lay the body on 
 abed, with the head raised: re- 
 move the neckcloth and loosen the 
 clothes. Obtain instantly medical 
 assistance ; in the mean time apply 
 cloths soaked in cold water to the 
 head, and bottles of hot water, or 
 hot bricks, to the calves of the legs 
 and to the feet. 
 
 General Observations.— On 
 restoration to life, a tcaspoonful of 
 
 warm water should be given ; and 
 then, if the power of swallowing be 
 returned, small quantities of weak 
 brandy and water, warm ; the pa- 
 tient should be kept in bed, and a 
 disposition to sleep encouraged, ex- 
 cept in cases of apoplexy and in- 
 toxication. Great care is requisite 
 to maintain the restored vital 
 actions, and to prevent undue 
 excitement. The treatment is to 
 be persevered in for three or four 
 hours. It is an erroneous opinion 
 that persons are irrecoverable be- 
 cause life does not soon make its 
 appearance. 
 
 EMETIC MIXTURE. — Ipe- 
 cacuanha wine, \ oz. ; water, 1 oz. ; 
 simple syrup, § oz. Mix. — For a 
 child, 20 drops, or more, every 
 quarter of an hour until vomiting 
 ensues. An adult may take from 
 half to one oz. 
 
 EMETIC POWDER.— Ipeca- 
 cuanha and Lobelia, of each 2 ozs. ; 
 Blood-root 1 oz. Powder, and mix 
 well. Take half a teaspoonful 
 every twenty minutes till it op- 
 
 EMMENAGOGUES. — Medi- 
 cines exciting the womb to secre- 
 tion of the menses. 
 
 ENGRAVINGS, to TRANS- 
 FER TO PAPER.— Place the 
 engravings a few seconds over the 
 vapour of iodine. Dip a slip of 
 white paper in a weak solution of 
 starch, and, when dry, in a weak 
 solution of oil of vitriol. When 
 again dry, lay a slip upon the en- 
 graving, and place both for a few 
 ! minutes under the press. The 
 engraving will thus be reproduced 
 in all its delicacy and finish. The 
 iodine has the property of fixing 
 the black parts of the ink upon the 
 engraving, and not on the white. 
 This important discovery is yet in 
 its infancy. 
 
 EPILEPSY, or Falling^ sick- 
 ness . — A sudden deprivation of 
 
156 
 
 EPI 
 
 ERR 
 
 sense, with violent convulsions of 
 the whole system. Previous to the 
 fit, there is a peculiar sensation 
 felt by the patient ; a scream or cry 
 is then uttered, and he falls heavily 
 to the ground. The eyes are fixed 
 and reverted, and the convulsive 
 agitations are violent; the teeth 
 gnash against each other, the 
 tongue projects, and is sadly bitten; 
 the patient froths at the mouth, and 
 is quite unconscious. “ The pe- 
 riod of recurrence of epileptic fits 
 is very variable. Death some- 
 times occurs in the first ; or, though 
 rarely, recovery taking place, the 
 disease never returns. Years may 
 intervene, or an irregular period 
 of months, weeks, or days, may 
 separate the attacks. ” Epilepsy is 
 more common in the night than in 
 the day. As it becomes more firm- 
 ly rooted in the system, the fits 
 recur more frequently. 
 
 Treatment .— Prevent the patient 
 from injuring himself during the 
 fit. A piece of wood, india rubber, 
 &c., should be placed between the 
 teeth to prevent injury to the 
 tongue. Remove all tight clothing 
 especially about the neck. Elevate 
 the head and shoulders. If the 
 fit does not depart, give one or two 
 tea-spoonfuls of the antispasmodic 
 tincture. When the fit subsides, 
 give a vapour bath, and an emetic 
 two or three times a week. After 
 the bath, rub the body over with 
 the Stimulating Liniment. Gentle 
 aperients should also be given now 
 and then. Sponge the body every 
 or every other morning with cold 
 salt and water. Let the diet be 
 very light and digestible. As it is 
 a disease of debility, tonics should 
 be employed ; as Peruvian Bark, 
 Snake Root, Lady’s Slipper, and 
 Peony, which may be obtained of 
 the Medical Botanists. Boil them 
 till strong; add sugar, and best 
 Madeira wine. Dr. Beach says, 
 
 that salt is very efficacious. “ As 
 soon as there are any premonitory 
 symptoms, give a tea-spoonful of 
 salt, in a little water; and, if 
 practicable, repeat it in twenty 
 minutes; it shortens the fit, and 
 may be taken twice or thrice a 
 day, The shower bath may also 
 be used. If the disease proceeds 
 from worms, use the remedies in 
 that case prescribed. A pill made 
 of equal parts of .Scullcap, Lobelia 
 seed, and Cayenne, and mucilage is 
 very useful in this disease. 
 
 EPPING SAUSAGES. — Six 
 pounds of good pork, free from skin 
 and gristle, cut it small, and beat 
 it fine in a mortar. Chop 6 lbs. of 
 beef suet very fine, powder a hand- 
 ful of sage leaves, which sprinkle 
 over the meat ; shred the rind of 
 a lemon very fine, and with sweet 
 herbs, scatter it on the meat, and 
 two nutmegs grated, a spoonful of 
 pepper, (less if cayenne) and salt. 
 Mix the suet and all together; 
 when used, roll it up with as much 
 egg as will make it smooth. 
 
 EPSOM SALTS, are distin- 
 guished from Oxalic Acid, which 
 is poison, thus : — Epsom Salts 
 have a bitter taste; Oxalic Acid 
 has a very acid, or sour taste. 
 
 ERRORS IN SPEECH. — 
 Never use a verb plural to a sin- 
 gular nominative ; as, Thomas 
 
 were there, .should be was 
 
 Never use a verb singular to a 
 plural nominative ; as, The things 
 has come— the cows was in the 
 field . . should be have and were. 
 
 I expect the books were sent., 
 say, I think ; expect refers to the 
 
 future Give me both of them, 
 
 apples, . . should be, both those ap- 
 ples Mr. Smith learned me 
 
 Grammar, . . taught I propose 
 
 to offer a few hints, . .purpose, or 
 intend., ...I never omit walking 
 out whenever the weather is fina, 
 ..leave out ever . .... I seldom or 
 
ERR 
 
 ERR 
 
 157 
 
 ever see her,, .seldom or never, or 
 
 seldom, if ever You have sown 
 
 the seam badly, . . sewed . .... I shall 
 
 8wnmons , . . summon This here 
 
 is my farm, . . leave eut here 
 
 Without you study, you will not 
 
 learn, . . Unless you study, &c 
 
 The observation of the sabbath is a 
 
 duty, . . observance Add one 
 
 more reason, . . one reason more . . . . 
 Be sharp , and get your work done, 
 
 ..quick "Who finds Tom in 
 
 money, . . leave out in I admire 
 
 such an one, . . a one An Euro- 
 peon, ..a An University, . . a. 
 
 .... A quantity of men, or horses, 
 
 ..a number of, &c Lots of 
 
 money, lots of friends, lots of learn- 
 ing, . . plenty of money, many 
 
 friends , much learning Galileo 
 
 discovered the telescope, . . invented. 
 .... I rose up, and put on my 
 
 clothes,, .leave out up It lays 
 
 on the floor, . . lies I intend to 
 
 stop at home , ..stay No man 
 
 has less enemies, . .fewer. 
 
 A couple of men, . . two men 
 
 Tom was in eminent danger,.. im- 
 minent The two first pages, . . 
 
 first two He came last of all, 
 
 ..leave out, of all I plunged 
 
 down into the water, . . leave out, 
 down He was exceeding indus- 
 trious, . . exceedingly I did it 
 
 conformable to your wishes, . . con- 
 formably Little grows there 
 
 beside a coarse kind of grass, . . ex- 
 cept He ascended up into hea- 
 ven, . . leave out, up It is not 
 
 as large as I expected, ..so A 
 
 young beautiful boy , . . beautiful 
 
 young boy The latter end of 
 
 the pious is peace,, .leave out, lat- 
 ter On either side of the river, 
 
 . .each. 
 
 I will think on thee, friend, . . of 
 .... Take hold on it ; I knew no- 
 thing on it ; He was made much 
 on in London , . .of... . .No need/or 
 that, ..of ..... Free of blame, . . 
 from He is resolved of going 
 
 to America ,.. on I had rather 
 
 not , . . would rather not We 
 
 prevailed over him to come, . . upon. 
 .... He ran again me, . . against. 
 ... .1 put it in my pocket, . . into. 
 .... He was accused for neglect- 
 ing his duty,, .of . . . , .1 am ruler 
 over my house, ..of ..,.. She reads 
 
 slow,, .slowly Atbest,..at the 
 
 best A few weeks back, . . ago. 
 
 ....Harvey invented the circula- 
 tion of the blood, . . discovered. 
 
 I am very dry to-day, . . thirsty. 
 .... No less than twenty persons, . . 
 
 fewer Opposite the town-hall, 
 
 . . to the Tell me the reason 
 
 why he is dejected, . .leave out, the 
 
 reason Edwin speaks bad 
 
 grammar . . speaks ungrammatical- 
 ly His character is undeniable, 
 
 . .unquestionable Before you 
 
 go you must first finish your work, 
 
 . .leave out , first That was his 
 
 principle reason, . .principal 
 
 The Board of ordinance,.. ord- 
 nance The horse is full of 
 
 metal... mettle A new pair of 
 
 boots, . .a pair of new boots Di- 
 
 rect the letter to me, at, &c., . .Ad- 
 dress. .... It militates against my 
 
 business, . . operates He lifted 
 
 up his arm to strike me,.. leave 
 
 out, up His case was heard 
 
 pro and con , . . on both sides. 
 
 Take t\yo spoonsful of, &c.,.. 
 
 spoonfuls Bring me them 
 
 books, , . those . . . . They are coming 
 
 to see Charles and J , . . me 
 
 These sort of entertainments, . . 
 
 this It is I who is to do it, . . 
 
 am The money was divided 
 
 between fifty, . . among He was 
 
 no sooner departed, than they ex- 
 pelled his officers, . . had . .... That 
 
 is him... he At some time, or 
 
 another,, .other You are mis- 
 taken, . .you mistake She has 
 
 such a bad temper, . . a temper so 
 bad . .... The fellow was hung last 
 week, . . hanged . .... This is my old- 
 est sister,, .eldest. 
 
168 
 
 EtlY 
 
 EVE 
 
 Leave out the superfluous 
 words printed in Italics. : — 
 
 She fell down upon her knees. . . 
 
 More than you think for Who 
 
 has got my inkstand What are 
 
 you doing of.,.. . Missing his way, 
 he returned hack You may en- 
 ter in Her conduct was ap- 
 
 proved of . .... I can not by no 
 
 means allow it The fellow 
 
 again repeated the assertion 
 
 Such conduct admits of no excuse. 
 ... .1 can do it equally as well as 
 
 he They combined together , 
 
 and covered it over Nobody 
 
 else As soon as ever I have 
 
 not had no dinner yet Please 
 
 give me both of those books. .... 
 Our cat caught a great big rat. . ♦ , 
 It is a wonderful phenomenon. . . . 
 Has Alfred returned back from his 
 journey ?. . . .It is four months ago 
 since I had a letter The ver- 
 dant green field It is very true. 
 
 ERUPTIONS on the FACE. 
 —After washing, the eruptions, 
 foment with camphor-spirit, two 
 or three times per day. 
 
 ERYSIPELAS-Dr. Baumann 
 employs Collodion in all cases, and 
 has found it, even in several cases 
 of Erysipelas of the face, and in 
 one case of phlegmonous Ery- 
 sipelas of the thigh, highly useful. 
 He first gives an emetic, and then 
 daily applies Collodion to the parts. 
 The recovery is rapid, and no ill 
 consequences have been observed. 
 
 Bathing the legs and feet in 
 warm water is very serviceable. 
 Some recommend the part to be 
 covered with meal, or flour, or 
 yeast. Some persons recommend 
 a poultice of cranberies powdered 
 fine, in a raw state. 
 
 A decoction of elder-leaves will 
 promote perspiration ; applying to 
 the part a cloth dipped in lime- 
 water. Or take gentle purgatives, 
 as senna, manna, cream of tartar, 
 with a little fennel seed, to prevent 
 
 griping. The vapour bath is very 
 beneficial. The Marshmallow oint- 
 ment is very serviceable ; also the 
 Elder ointment. Wash the parts 
 oft with the following liquid or 
 tincture: — Infuse 1 oz. of celandine 
 1 leaves in a pint of whiskey a few 
 hours. Apply it when there is 
 much itching. But the best ap- 
 plication is a poultice made of slip- 
 pery elm bark. Mix the bark with 
 milk, buttermilk, or cream. Should 
 there be ulceration, add brewer’s 
 yeast to the poultice. The diet 
 should be cool and nourishing. 
 
 Dr. Beach referring to a case, 
 says, “ The patient was so bad 
 that he had to sit in a chair five or 
 six months, day and night,” and 
 the most eminent allopathic doc* 
 ters could do him no good. “ 5 
 used the pulverized willow bark, 
 commonly called pussy willow ; it 
 was mixed with cream, under which 
 it grew better ; it sloughed in 
 several places nearly to the bone. 
 When the pain almost subsided, I 
 applied the slippery-elm bark and 
 milk, and then the Black Salve , 
 which effected a cure in a few 
 months,” 
 
 ESPRIT DE ROSE.— Otto of 
 roses, | oz. ; Spirits of wine, I 
 pint; mix, and bottle. Shako 
 frequently. Put the bottle in a 
 warm bath till it is warm. Tako 
 out and shake up till cold. If not 
 bright, filter rapidly through fine 
 linen. 
 
 ESSENCES, &c., To extract 
 from wood , barks, roots , herbs, $c. 
 — Take balm, mint, sage, or any 
 thing you please ; put into a bottle, 
 and pour upon them a spoonful of 
 ether ; keep in a cool place a few 
 hours, and then fill the bottle with 
 cold water ; the essential oil will 
 swim on the surface, which may 
 bo easily separated. 
 
 EYERTON TOFFEE. -Fine 
 sugar, I lb. ; butter, 2 oz. ; water* 
 
EXP 
 
 EYE 
 
 159 
 
 a wine-glassful, and a 6mall le- 
 mon. Boil the butter, sugar, 
 water, and half the rind of a 
 lemon together. Drop a little in- 
 to cold water ; if crisp, it is done. 
 When the boiling has ceased stir 
 in the juice of the lemon. Pour 
 it into a buttered dish about a 
 quarter of an inch thick. 
 
 Or to 1 lb. of fine sugar, add 2 
 ozs. of butter. When boiled to 
 the crackled degree, grain it, and 
 our into buttered tins. It may 
 e flavoured with ginger, pepper- 
 mint, cloves, &c., as you like, by 
 adding a drop or two of the re- 
 spective essential oil. 
 
 EVE’S PUDDING.— Take six 
 large juicy apples; pare, core, and 
 chop them fine; six ounces of 
 bread crumbs ; six ounces of cur- 
 rants ; six eggs, and three or four 
 ounces of sugar, and the rind of 
 half a lemon shred very fine. Mix 
 well, and boil in a mould or close- 
 ly-covered pan for three hours; 
 serve with sweet sauce. 
 
 EXCORIATIONS, chafing.— 
 Apply Fullers earth.— Wash with 
 a strong raspberry leaf tea.— Apply 
 a weak solution of brandy and salt. 
 —The celandine ointment is very 
 efficacious. 
 
 EXPECTORANTS. — Medi- 
 cines increasing the secretion from 
 the lungs. 
 
 EXPECTORANT SYRUP.— 
 St. John’swort, 1 oz. ; Sage, 1 oz. ; 
 Lobelia, 1 drachm. Form a syrup 
 by using sugar, or treacle. For a 
 child six months old, a small tea- 
 spoonful, and increase by age. 
 
 EXPECTORANT TINC- 
 TURE. — See Antispasmodic Tinc- 
 ture , page 20, which is the same. 
 
 Another. — Blood-root, lobelia 
 seed, ipecacuanha, of each, £ oz. ; 
 1 pint of spirits. Infuse for a 
 week. Take in water. Useful in 
 coughs, inflammation of the lungs, 
 pleurisy, asthma, hooping cuugh. 
 
 EXPLOSIVE COMPOUND. 
 — Nine parts of well-dried and 
 finely powdered chlorate of potash, 
 mixed with three parts of finely 
 powdered galls, will make a highly 
 explosive compound. Do not mix 
 it in a mortar, as it would explode, 
 but by means of a bone spatula, or 
 passing through a brass sieve. The 
 strength of common gunpowder 
 may be increased by working up 
 with the powdered meal about 12 
 per cent, of powdered galls, and re- 
 granulating it. 
 
 EXTRACTS, to make . — Take 
 of the plant, root, or leaves you 
 wish to make the extract from, any 
 quantity, add sufficient water, and 
 boil them gradually, then pour off 
 the water and add a second quan- 
 tity ; repeat the process until all the 
 virtue is extracted, then mix the 
 several decoctions, and evaporate at 
 as low a temperature as possible, 
 to the consistence of an extract. 
 Extracts are better made in a 
 water-bath, and in close vessels, and 
 for some very delicate articles, the 
 evaporation may be carried on at 
 a very low temperature, in a vacu- 
 um, by surrounding tbe vessel with 
 another containing sulphuric acid. 
 Manufacturing druggists usually 
 add to every seven pounds of ex- 
 tract, gum arabic, 4 ounces ; alco- 
 hol, 1 ounce; olive oil, 1 ounce. 
 This mixture gives the extract a 
 gloss, and keeps it soft. 
 
 EXTRA PUDDING. — Cut 
 light bread into thin slices. Form 
 into the shape of a pudding in a 
 dish. Then add a layer of any pre- 
 serve, then a slice of bread, and re- 
 peat till the dish is full. Beat four 
 or five eggs, and mix well with a 
 pint of milk ; then pour it over the 
 bread and preserve, having pre- 
 viously dusted the same with a 
 coating of rice flour. Boil twenty- 
 five minutes. 
 
 EYE, Blood Shot . — Apply linen 
 
160 
 
 EYE 
 
 EYE 
 
 rags dipped in cold water for two 
 or three hours. Or, apply boi- 
 
 led Hyssop as a poultice. Very 
 efficacious.— Wesley. 
 
 EYE-BRIGHT. — This plant 
 is useful in affections of the eyes, 
 as it improves the vision, especial- 
 ly in old age. See Robinson's 
 Herbal. 
 
 EYES, bruised. — Frequently 
 bathe in water with a little carbon- 
 ate of soda dissolved in. — Or apply 
 bread poultices pretty warm, 
 change often. — Or foment with a 
 decoction of stramonium leaves, 
 and then bind them on the eye. — 
 Or use slippery elm poultices. Gu. 
 
 EYE-SAL YE.— White or yel- 
 low wax, £ oz. ; red precipitate, 3 
 drachms ; prepared tutty, or pure 
 zinc powdered, 1 drachm ; lard, 4 
 ozs. Melt and mix. Add 1£ drs. 
 of camphor dissolved in oil. 
 
 EYES, Inflammation of . — Mix 
 bread crumbs with the white of 
 an egg, three drops of laudanum, 
 three drops of brandy, and a very 
 little salt. Apply in a bag of thin 
 soft linen or muslin. It is better 
 to apply it at night when lying 
 down. It always affords relief. — 
 Drink also eye-bright tea, and wash 
 the eyes with it. 
 
 EYE, Films . — Mix juice of Eye- 
 bright, and juice of Ground Ivy 
 with a little honey, and 2 or 3 
 grains of Bay Salt. Drop it in 
 morning and evening. 
 
 EYE, Hot Humours. — Apply 
 a few drops of double refined sugar 
 
 melted in brandy. Or, boil a 
 
 handful of bramble leaves with a 
 liitle alum in a quart of spring 
 water, to a pint. Drop this fre- 
 quently into the eye. This like- 
 wise speedily cures cancers or any 
 sores. 
 
 EYE, orEYELIDS inflamed . — 
 Apply as a poultice, boiled, roasted, 
 or rotten apples warm. — Or, worm- 
 wood tops with the yolk of an egg. 
 
 This will hardly fail. Or, beat 
 
 up the white of an egg with two 
 spoonfuls of white rose-water into 
 a white froth. Apply this on a 
 fine rag, changing it so that it 
 may not grow dry till the eye or 
 eye-lid is well.— Tried. 
 
 Or, dissolve an ounce of fine 
 gum arabic in 3 spoonfuls of spring 
 water ; put a drop into the inner 
 corner of the eye, from the point of 
 a hair pencil, four or five times a- 
 day. At the same time take as 
 much saltpetre as will lie upon a 
 sixpence, dissolved in a glass of 
 water, three or four times a-day ; 
 abstaining from all liquors till 
 cured. White bread poultices ap- 
 plied to the eyes in an inflamed 
 state often occasion blindness. 
 
 EYE-LID, Removing foreign 
 bodies from beneath the. — M. Re- 
 nard, in the case of small move- 
 able bodies which becomeentangled 
 beneath the upper eyelid, recom- 
 mends the following simple proce- 
 dure, which will often dispense 
 1 with all others. Take hold of the 
 upper eyelid near its angles with 
 tne index finger and thumb of 
 each hand, draw it gently forwards 
 and as low down as possible over 
 the lower eyelid, and retain it in 
 this position for about a minute, 
 taking care to prevent the tears 
 from flowing out. When, at the 
 end of this time, you allow the 
 eyelid to resume its place, a flood 
 of tears washes out the foreign bo- 
 dy, which- will be found adhering 
 to, or near to, the lower eyelid. 
 
 EYE POULTICE. — Stir two 
 drachms of powdered alum in the 
 powdered whites of two eggs till 
 a coagulum be formed. Place it 
 between a piece of soft linen rag, 
 and apply it. Very applicable for 
 inflamed eyes attended with a pur- 
 ulent discharge, and for chilblains. 
 
 EYES, good for the . — To give 
 brilliancy to the eyes, shut them 
 
EYE 
 
 FAC 
 
 161 
 
 early at night, and open them 
 early in the morning ; let the mind 
 be constantly intent on the acqui- 
 sition of benevolent feelings. This 
 will scarcely ever fail to impart to 
 the eyes an intelligent and amiable 
 expression. 
 
 EYE-SIGHT, to preserve . — 
 Never sit long in absolute gloom , 
 or exposed to a blaze of light . — 
 Avoid reading SMALL PRINT. 
 — Do not strain the eyes by look- 
 ing at minute objects. — Do not 
 read in the dusk, nor by candle- 
 light or gaslight, if the eyes be 
 disordered. — Do not permit the 
 eyes to gaze on glaring objects, as 
 the sun, or bright day-light, espe- 
 cially on opening the eyes in the 
 morning. — Do not let the curtains, 
 •walls, &c., be white; green is the 
 best for curtains, &c. — A void much 
 exposure to cold easterly winds ; 
 especially avoid intemperance, and 
 excessive venery, which are awful- 
 ly destructive to eye-sight. 
 
 EYE WATER.— Boil lightly a 
 spoonful of white copperas, and 3 
 spoonfuls of salt, in 3 pints of 
 spring water. When it is cold, 
 bottle it without straining. Put a 
 drop or two in the eye morning 
 and evening. 
 
 It takes away redness and sore- 
 ness ; it cures pearls, rheums, and 
 often blindness. If it makes the 
 eye smart, add more water to it. 
 
 Another. — Stamp and strain 
 ground ivy, celandine, and daisies, 
 an equal quantity ; add a little 
 rose-water and loaf-sugar. Drop 
 
 a drop or two at a time into the 
 eye ; it takes away all the inflam- 
 mation, smarting, itching, spots, 
 webs, &c. 
 
 Or take 2 table-spoonfuls each 
 of brandy, and rain water, and 
 about the size of a horse-bean of 
 camphor. Dissolve the last in 
 the first. Valuable. 
 
 EYE WATER. -Take of white 
 
 vitriol, ten grains ; rose, or elder 
 flower water, eight ounces. Mix. 
 
 EYE WATER.— Half a pint 
 of the best brandy, two pints of 
 spring water, and sugar of lead, 
 one ounce ; mix. This is a good eye- 
 water. Or, take six ounces of 
 
 Rectified Spirits of Wine, dissolve 
 in it one drachm of Camphor, then 
 add two small handfuls of dried 
 Elder Flowers ; infuse twenty-four 
 hours. Bathe the forehead, over 
 your eyes, and each temple, several 
 times a day ; meantime, dip a soft 
 rag in stale small beer, new milk 
 warm, and bathe each eye a few 
 times gently morning and evening. 
 If it is a watery humour, wet the 
 eyelids two or three times, hut be 
 sure to shut your eyes, or it will 
 make them smart and bum ex- 
 cessively. 
 
 It is also a good remedy for the 
 toothache, or swelled face, bruises, 
 &c., used as a rubefacient. 
 
 EYES, Weak .— May be relieved 
 by washing them in cold water ; 
 or dissolve four grains of sugar of 
 lead, and crude sal ammoniac, in 
 eight ounces of water, to which 
 add a few drops of laudanum. 
 With this mixture bathe the eyes 
 night and morning. Rose water 
 is also good for the eyes. 
 
 If lime gets into the eyes, a few 
 drops of vinegar and water will 
 dissolve and remove it. Almond 
 or olive oil will do away with any 
 hot fluid that may reach the eye. 
 Styes should be bathed with warm 
 water, and it is as well to take an 
 aperient. A little ointment of ci- 
 tron and spermaceti may be used 
 when the stye is broken. 
 
 FACE-ACHE &c.— The jaws, 
 teeth, and face, often swell, and be- 
 i come painful. It proceeds from 
 j co ld. — Poultice the parts with 
 I bread or bran poultice hot. For 
 I neuralgiac pains, take half a 
 L K 
 
162 
 
 FEA 
 
 FEE 
 
 drachm of sal-ammoniac in water 
 
 three times a day. Or steam 
 
 the parts over bitter herbs. If 
 the swelling be great apply a ley 
 
 poultice. Or bathe the parts 
 
 with the Rheumatic Liquid. For 
 jaw and tooth-ache, apply tincture 
 of cayenne on cotton lint between 
 the cheek and the teeth. 
 
 FACE BURNING. — It arises 
 from acidity of the stomach. Take 
 one or two tea-spoonfuls of mag- 
 nesia in milk. 
 
 FAINTING FITS. — Remove 
 the patient to the open air, and 
 lay him in a horizontal position, 
 with nothing tight left upon him. 
 Should the case be obstinate, im- 
 merse the feet and legs in warm 
 water, and apply spirits of harts- 
 horn to the nostrils ; and give a few 
 drops in a glass of water, or hot 
 brandy and water. Hu. 
 
 FAMILY WINE. Equal 
 
 parts of black, red, and white cur- 
 rants, cherries, and raspberries. 
 Bruise and mix with soft water, — 
 4 lbs. of fruit to 1 gal. of water. 
 Press, strain, and add 3 lbs. of 
 sugar to each gallon of liquid. 
 After standing two or three days, 
 skimming it, barrel it, and let it fer- 
 ment for a fortnight. Add bran- 
 dy, and bung. It gets rich with 
 age. 
 
 FEATHERS, to clean. — Feath- 
 ers may be cleansed from their 
 animal oil by steeping them in 
 lime water — I lb. of lime to a gal- 
 lon of water ; stir well, and then 
 pour the water from the lime. 
 
 To cle&nse feathers from dirt , 
 make a strong lather of white soap 
 and hot water. Put in the feathers 
 and rub them for five minutes. 
 Rinse in clean hot water. 
 
 FEATHERS TO CURL. — 
 Heat them slightly before the fire, 
 then stroke them with the back of 
 a knife, and they will curl. 
 FEATHERS TO BYE.— Steep 
 
 them a few hours in warm water. 
 
 Blue may be dyed by extract 
 
 of indigo and boiling water. Sim- 
 mer over the fire a few minutes. 
 
 Greeny Verdigris and Verdi- 
 
 ter, 1 .oz. each; and gum water; 
 dip the feathers. Or mix the in- 
 digo liquor with Persian berry 
 
 liquor. Lilac. Use cudbear 
 
 and hot water. Bed. Brazil 
 
 wood, a little vermilion and alum, 
 and vinegar ; boil 30 minutes ; and 
 
 then dip the feathers. Yellow 
 
 by turmeric. Scarlet , by cochi- 
 
 neal, cream of tartar, and muriate 
 of tin. 
 
 FEBRIFUGES. Medicines 
 
 abating heat and fever. 
 
 FEBRIFUGE. — Take house- 
 leek ; place in a coarse cloth, and 
 squeeze out the juice, and strain ; 
 to 1 lb. of which add 1 lb. of loaf 
 sugar; simmer a short time to 
 form a syrup. Give a table-spoon- 
 ful every two hours. In fevers 
 this acts like magic — in all kinds 
 of fever. 
 
 FELON, or WHITLOW.— A 
 very painful inflammation of the 
 fingers, thumb, or hand. A whit- 
 low resembles a felon, but it is not 
 so deeply seated. It is often found 
 at the root of the nail. Immerse 
 the diseased finger in strong ley 
 as long and as hot as can be borne 
 several times a day. Constantly 
 poultice it with a mixture of strong 
 ley and elm bark, or elm bark and 
 powdered linseed, and one poppy 
 head softened in the ley. Or steam 
 it well with the bitter herbs, which 
 may be used several times ; about 
 twenty minutes at a time. Con- 
 tinue till well, or when it begins to 
 suppurate ; then will appear a 
 white spot, which when fully ripe, 
 may be opened with a fine needle, 
 Should gangrenous matter appear, 
 apply a little Vegetable Caustic, 
 which see. Apply the Black Salve 
 to heal it. Keep the bowels open, 
 
FEU 
 
 fiu 
 
 163 
 
 and take now and then the Compo- 
 sition Powder. 
 
 FEMALE PILL. — Aloes and 
 Lobelia, 1 drachm each ; Black 
 Cohosh, Gum Myrrh, Tansy, 
 Unicorn Root, 1 oz. each; Cayenne, 
 | oz. Mix, and form into piils 
 with solution of gum. — These pills 
 remove female obstructions, and are 
 good for head aches, lowness of 
 spirits, nervousness, and sallow- 
 ness of the skin. 
 
 Or Aloes, Red Oxide of Iron, 
 White Turpentine, 1 oz. each. 
 Melt the turpentine, and strain; 
 mix well ; form into pills with 
 mucilage. Take two or three per 
 day. 
 
 FENNEL SAUCE.— Soak four 
 sliced onions, in two spoonfuls of 
 oil, a cup of gravy, two cloves of 
 garlick ; simmer an hour; skim off 
 the fat, and sieve; add chopped 
 parsley, fennel, pepper and salt ; 
 boil a moment. 
 
 FERMENTATION, to check. 
 — The least bit of sulphate of 
 Potass. It is applicable to liquors, 
 syrups, preserves, &c. 
 
 FERMENTATION, topromote. 
 — Put into the wort some powder- 
 ed ginger. Or fill a bottle with 
 
 boiling water, and sink it into the 
 worts. Or heat a small quan- 
 
 tity of the worts, and put it to the 
 
 rest, with a little yeast. Or 
 
 beat up the whites of two eggs 
 with some brandy, and put it into 
 the wort. Do not disturb the wort. 
 
 FERNS, to copy . — Dip them 
 well in common porter, and then 
 lay them flat between white sheets 
 of paper, with slight pressure, and 
 let them dry out. 
 
 FERTILITY, IMMENSE.— 
 A single plant may produce : — 
 
 No. of u -~ 1 " 
 
 flowers. 
 
 Groundsel. ]30 
 Chickweed. 600 
 Shepherd's 
 Purse. 150 
 
 Seeds to 
 a flower, total. 
 X 60 = 6,500 
 
 x 10 = 5,000 
 
 X 30 = 4,500 
 
 FEVER DRINKS.— The juice 
 of a lemon, cream of tartar, 1 tea- 
 spoonful ; water, 1 pint. Sweeten 
 with loaf sugar. When the patient 
 is thirsty, let him drink freely. 
 
 FIG PASTE, for Costiveuees . — 
 Chop small 1 lb. of figs, and mix 
 with them 2 ozs. of best senna, cut 
 small, and a cupful of treacle; 
 stew and stir it till it becomes 
 stiff and firm. Take a piece about 
 the size of a walnut. 
 
 FININGS FOR BEER. -Isin- 
 glass, 4 ozs. ; dissolve it in two 
 quarts of stale beer ; simmer it 
 till thick as a syrup, put into it a 
 handful of salt, and half a pint of 
 powdered oyster-shells ; mix them 
 with one gallon of strong beer or 
 ale, stir till it ferments ; cover it 
 up close. The quantity will bo 
 sufficient for a butt of beer. 
 
 FIRE IRONS, to prevent rust- 
 ing . — Apply sweet oil, and dust 
 them with unslaked lime powder- 
 ed. If rusted, oil them, and in 
 
 two or three hours, polish with 
 fine emery, lime, or powdered 
 pumice stone.- Tripoli and sul- 
 phur, equal parts, combined, will 
 remove rust. 
 
 FIRE TO LIGHT.— Clear the 
 grate, and place at the bottom a 
 few coals about the size of a wal- 
 nut, place the fuel (shavings and 
 wood split) upon them, then cin- 
 ders, and lastly coals. This meth- 
 od speedily produces a good fire. 
 
 FIRE KINDLERS. — Tar, 1 
 quart ; rosin, 3 lbs. ; melt them. 
 When not quite cool, add 1 gill of 
 spirits of turpentine, and mix as 
 much saw-dust, with a little char- 
 coal, as can be worked in ; spread 
 out while hot on a board ; divide 
 into pieces. They will instantly 
 ignite, and briskly bum long 
 enough to ignite coal, or wood. 
 
 FIRE, to revive . — Strew on a 
 dull fire powdered nitre, or salt- 
 petre. 
 
164 
 
 FIS 
 
 FIS 
 
 FIRE, to extinguish . — Dissolve 
 pearlash, soda, wood -ashes or com- 
 mon salt in the water, before it is 
 put into the engine, and direct the 
 jet on the burning wood work. 
 The proportion may be 20 pounds 
 to every 50 gallons ; the more, 
 
 however, the better. Or throw 
 
 sulphur on the fire. A solution 
 of 5 ozs. of ammonia in one gallon 
 of water, will extinguish a large 
 fire. 
 
 FIRE, to prevent , escape.— 
 "Washing linen, dresses, See., in a 
 solution of alum prevents them 
 
 taking fire. If in a house or 
 
 room on fire, crawl with your face 
 
 as near the ground as you can. 
 
 "Wet a blanket, and throw it upon 
 things on fire.— — Ordipablanket 
 in water and beat the flames, put- 
 ting a handkerchief over your 
 mouth and nose if there is much 
 
 smoke. If a lady’s clothes take 
 
 fire, roll on the floor, or wrap her 
 
 in a carpet tightly. Throw a 
 
 solution of pearl-ash upon the 
 flames. 
 
 FIRE-PROOF STUCCO.— 
 Take moist gravelly earth (previ- 
 ously washed), and make it into 
 stucco with the following compo- 
 sition : Pearlashes, 2 parts ; water, 
 5 parts ; common clay, 1 part. 
 Mix. This costs about one shilling 
 and sixpence per hundred square 
 feet. It has been tried on a large 
 scale and found to answer. 
 
 FISH, to choose . — Carp. They 
 have the same signs of freshness 
 
 as other fish. Con. Gills 
 
 should be very red, the neck thick, 
 
 flesh white, firm ; eyes fresh. 
 
 Eels. Except the middle of sum- 
 mer, they are always in season. 
 Those taken in ponds are not good 
 —a flowing river is the best for 
 
 them. Flounders. Should be 
 
 thick, firm, bright eyes. Gud- 
 
 geon sare best in running streams. 
 —Herrings. Gills red; eyes 
 
 bright; flesh firm. Mackerel. 
 
 Season, May, June, July; they 
 
 keep worse than any fish. 
 
 Mullets. The sea ones are the 
 
 best. Season, August. Perch. 
 
 River Perch are the best. 
 
 Pike. The best as Perch — rather 
 
 a dry fish. Salmon. Flesh 
 
 and gills, fine red, scales bright, 
 and the fish stiff and firm. Small 
 heads, and thick in the neck, are 
 
 the best. Skate. When good, 
 
 very white and thick. Smelts. 
 
 If good, a fine silvery hue, firm. 
 
 Soles. If good, thick ; belly, 
 
 cream colour. Tench. Gills 
 
 red, and hard to open, eyes bright, 
 
 body stiff. Turbot. If good, 
 
 thick; belly a yellowish white. 
 Whitings. Firm, smell fresh. 
 SHELL FISH.— Crabs. The 
 heaviest are best ; middling size, 
 sweetest ; joints of the legs, stiff. 
 
 Lobsters. The heaviest are 
 
 the best. If fresh, will have a 
 strong motion, when you press the 
 
 eyes. Oysters. ThePyefleet, 
 
 Colchester, and Milford, are the 
 best. The native Milton are fine, 
 being white and fat. When alive 
 and strong, the shell closes on the 
 
 knife. Prawns and Shrimps. 
 
 If fresh, they have a sweet flavour, 
 are firm, bright in colour. 
 
 FISH, to keep sound . — To pre- 
 vent meat, fish, &c., going bad, 
 put a few pieces of charcoal into 
 the sauce-pan wherein the fish or 
 flesh is to be boiled. 
 
 FISH, to render boiled firm . — 
 Add a little saltpetre to the salt in 
 the water in which the fish is to 
 be boiled ; a quarter of an ounce 
 to one gallon. 
 
 FISH PIE. — Pike, perch, and 
 carp may be made into savory pies 
 if cut into fillets, seasoned, and 
 baked in paste, sauce made of veal 
 broth, or cream put in before bak- 
 ing. 
 
 FISH SAUCE. — Indian Soy, 
 
FIS 
 
 FIS 
 
 165 
 
 1 gill ; Shalot Vinegar, a wine- 
 glassful ; mixed mushroom and 
 walnut ketchup, \ pint in equal 
 proportions, the juice of a lemon, 
 with its peel chopped fine, two an- 
 chovies boned, three tea-spoonfuls 
 of soluble cayenne pepper, two 
 table-spoonfuls of horse-radish 
 vinegar, and a tumbler of port 
 wine. Bottle, and for two or three 
 weeks shake frequently. 
 
 FISHING-ROD VARNISH. 
 — Equal parts of Canada balsam 
 and fine turpentine, warmed to- 
 gether for several hours, make an 
 
 excellent varnish. -Or, alcohol, 
 
 one pint; Venice turpentine, a 
 quarter of a pint ; gum sandarach, 
 4 ozs. ; gum mastic in tears, 1 oz. ; 
 resin, 2 ozs. ; heated by ether till 
 dissolved. 
 
 FISTULA. — This disease is 
 seated near the anus and rectum, 
 in the form of abscess, or ulcer, 
 emitting an offensive discharge. 
 It may be caused by derangement 
 of the liver, costiveness, or great 
 laxity, high living, intemperance, 
 bruises, piles, &c. It is first known 
 by a painful swelling near the rec- 
 tum, inflammation, a pressure up- 
 on the bladder, or urethra, supres- 
 sion of urine, great pain in passing 
 the foeces. 
 
 The treatment generally is by 
 the knife ; but we prefer the reform 
 practice of America ; for cures by 
 the knife are very rare indeed. 
 Dr. Beach says, “ Moderate ex- 
 cessive inflammation ; diminish 
 painful symptoms; promote sup- 
 uration ; if the swelling cannot 
 e discussed. Apply to the swell- 
 ing the Biscutient Ointment , which 
 see ; afterwards foment with bitter 
 heris, tansy, wormwood, hore- 
 hound, catnep, hops, a handful of 
 each — make a decoction. Put in- 
 to a vessel, and add half a pint of 
 soft soap. Put a board across the 
 vessel, or tub, and let the patient 
 
 sit over it for twenty minutes, 
 covered with a blanket, except the 
 head, to retain the steam. Repeat 
 several times a day.” Itoften re- 
 lieves the most painful cases. 
 
 Apply the Discutient Ointment 
 as often as possible ; also a poul- 
 tice made of linseed meal, and 
 powdered slippery elm bark, re- 
 newing it every day. If the pain 
 prevents sleep, take a little of the 
 Diaphoretic Powder at bed-time. 
 Promote perspiration by bathing 
 the feet daily, drinking balm and 
 hyssop tea. The bowels must be 
 kept open by emollient purgatives ; 
 but if internal medicines cause 
 pain, injections must be given ; of 
 warm water mixed with butter, or 
 castor oil. This treatment will 
 ripen theabscess; itis the best to let 
 it break spontaneously ; after which 
 the Black Salve will be found of 
 great service, introduced into the 
 ulcer by means of small tents of 
 lint. Inject also into the anus a 
 weak solution of carbonate of pot- 
 ash ; or castile soap and water. It 
 renders the dischargemore healthy. 
 Wash the fistula twice a day with 
 salt and water. After the painful 
 symptoms are gone, the patient 
 can scarcely tell whether he is im- 
 proving or not, though the fistula 
 may be daily decreasing. 
 
 FISTULA. — Use a sitz-bath as 
 often as you can bear it. 
 
 Wash muscle shells clean, bum 
 them to powder, sift them fine, 
 mix them with hog 1 s lard, spread 
 it on clean wash-leather, and apply 
 it. This cured one who was 
 thought to be at the point of death. 
 
 N.B. This also cures the piles. 
 FISTULA LACHRYMALIS. 
 This is a swelling, and inflamma- 
 tion in the inner comer of the eye, 
 caused by an obstruction of the 
 tear-duct. Steam over the vapour 
 of camomile and groundsel tea, 
 for thirty minutes twice a day. 
 
166 
 
 FLA 
 
 FLA 
 
 Snuff up the nostril near the affec- 
 ted eye, powdered lobelia herb, 
 mixed with a little blood-root. 
 Should the eye swell, use eye- 
 waters and the brown Ointment — 
 
 FITS. — If a person falls in a fit, 
 let him remain on the ground, pro- 
 vided his face be pale ; for should 
 it be fainting or temporary suspen- 
 sion of the heart’s action, you may 
 cause death by raising him upright, 
 or by bleeding ; but if the face be 
 red or dark coloured , raise him on 
 his seat, throw cold water on his 
 head immediately, and send for a 
 surgeon, and get a vein opened, or 
 fatal pressure on the brain may 
 ensue. 
 
 FIXED STARS. — Nitre, 12 
 parts ; sulphur, 6 parts ; meal 
 gunpowder, 12 parts ; antimony, 
 1 part. Mix. The bottom of the 
 rocket must be stuffed with clay ; 
 one diameter of rocket composition 
 must be then introduced, and the 
 remainder filled with the abbve 
 mixture; the case is then to be 
 tied up, and the paste-board 
 pierced with five holes for the es- 
 cape of the luminous rays. 
 
 FLANNEL. — Before it is made 
 up, flannel should be immersed in 
 hot water. 
 
 FLANNELS, to wash . — Do not 
 use boiling water, but as hot as the 
 hands can bear. Wash with good 
 brown soap and a little pearl-ash, 
 or soda, and blue. 
 
 FLANNEL, to wear . — Put it 
 on at once, winter and summer — 
 nothing better can be worn next 
 to the skin than a loose red flannel 
 shirt — “loose,” for it has room to 
 move on the skin, thus causing a 
 titillation, which draws the blood 
 to the surface and keeps it there, 
 and when that is the case no one 
 can take cold; “red,” for white 
 flannel creases up, mats together, 
 and becomes tight, stiff, heavy, ana 
 
 impervious. Cotton wool merely 
 absorbs the moisture from the sur- 
 face, while woollen flannel conveys 
 it from the skin and deposits it in 
 drops on the outside of the shirt, 
 from which the ordinary cotton 
 shirt absorbs it, and by its nearer 
 exposure to the air it is soon dried 
 without injury to the body. Hav- 
 ing these properties, red woollen 
 flannel is worn by sailors even in 
 the midsummer of the hottest 
 countries. Wear a thinner mate- 
 rial in summer. 
 
 FLANNEL, Beware how you 
 lay aside . — Never be in a hurry to 
 put off woollen garments. Flan- 
 nel protects against the sudden 
 changes of temperature. When 
 perspiration flows freely, the quick 
 evaporation carries with it much 
 heat from the body, and a chill may 
 be produced, and that may be fol- 
 lowed by derangement of some 
 function, as cold in the head, or 
 unnatural discharge from the 
 bowels. 
 
 Flannel is a slow conductor of 
 cold or heat, and evaporation pro- 
 ceeds from it more slowly than 
 from cotton or linen ; hence its 
 excellence for clothing. 
 
 Many persons wear flannel next 
 to the skin all the year round, and 
 find it a shield against prevalent 
 complaints in the summer. 
 
 Much depends of course upon 
 the constitution and employment 
 of the individual, but in all cases 
 flannel should not be laid aside till 
 the weather is settled permanently 
 warm, and the change should be 
 made in the morning, not in the 
 after-part of the day, when the en- 
 ergies are somewhat abated, and 
 the air is usually cooler. Many a 
 delicate person has sown the seeds 
 of consumption in undressing for 
 an evening party. 
 
 FLATULENCY.— See Cfcmt- 
 natives, and Colic. 
 
FLI 
 
 FLO 
 
 167 
 
 FLATULENCY, griping , dfa., 
 in Children. — It proceeds from in- 
 digestion. Give an emetic to pro- 
 duce a vomit. In two Lours after, 
 give a little rhubarb and mag- 
 nesia, and occasionly a little castor 
 oil, in aniseed water. Also a warm 
 bath now and then. 
 
 FLEAS AND LICE, on ani- 
 mals , to destroy. — Solution of cam- 
 phor — the camphor first dissolved 
 m spirits of wine. — The root of the 
 tail, and most of the back of dogs 
 may be rubbed with Scotch snuff. 
 Or apply oil of turpentine. 
 
 FLIES. — -Horses, cows, and 
 oxen may be relieved from the 
 annoyance of flies and the stings 
 of venomous insects, by rubbing 
 their legs and stomachs with train 
 oil, which drives those unwelcome 
 visitors away. 
 
 FLIES annoying Working Mor- 
 ses. — An infusion of walnut leaves, 
 applied occasionly between the ears, 
 and on other sensitive parts of the 
 horse, is successful. 
 
 FLIES, to destroy.— A teaspoon- 
 ful of laudanum, and two table- 
 spoonfuls of water, strongly sweet- 
 ened with sugar, placed in a sau- 
 cer. Or dissolve quassia chips 
 
 in boiling water, and sweeten. 
 
 Or a strong infusion of green tea, 
 
 well sweetened. Or ground 
 
 black pepper and sugar, diluted 
 in milk, and put on plates, &c. 
 
 FLIES, to keep off. — Dust meat 
 over with pepper, or powdered 
 ginger, or fasten to it a piece of pa- 
 per on which camphor has been 
 well rubbed, or a few drops of 
 creosote. 
 
 FLIP. — Put a quart of ale on 
 the fire; beat 3 or 4 eggs, with 
 4 ozs. of sugar, a tea-spoonful of 
 grated nutmeg or ginger, and a 
 gill of good old rum or brandy. 
 "When the ale is about to boil, put 
 it into one pitcher, and the eggs, 
 rum, &c. into another ; then pour 
 
 it from one vessel to the other till 
 it is as smooth as cream. 
 
 FLOUNDERS, to fry.— Rub 
 with salt inside and out ; let them 
 stand two hours to give them firm- 
 ness ; dip them into egg, cover with 
 crumbs and fry. 
 
 To boil. Open and clean ; boil 
 in salt and water; make either 
 gravy, shrimp, cockle, or mussel 
 sauce, and garnish with red cab- 
 bage. 
 
 FLOUR, to detect adulterated. 
 — Take a little in the hand, and 
 squeeze it for half a minute ; if 
 good, it can be put out of the hand 
 in a lump ; if adulterated, it will 
 fall apart as soon as it leaves the 
 hand. 
 
 FLOUR CAUDLE.— Into five 
 large spoonfuls of pure water rub 
 smooth a dessert-spoonful of fine 
 flour. Set over the fire five spoon- 
 fuls of new milk, sweetened ; the 
 moment it boils, pour into it the 
 flour and water ; and stir it over 
 a slow fire twenty minutes. It is 
 a nourishing and gently astringent 
 food— an excellent food for babies 
 with weak bowels. 
 
 FLOWERS, a hint to lovers of. 
 — A beautiful show of evergreens 
 may be had by a very simple plan. 
 If geranium branches, taken from 
 luxuriant and healthy trees just 
 before the winter sets in, be cut as 
 for slips and immersed in soap- 
 water, they will, after drooping 
 for a few days, shed their leaves, 
 put forth fresh ones, and continue 
 in vigour all winter. By placing 
 a number of bottles thus filled in 
 a flower-basket, with moss to con- 
 ceal them, a show of evergreens is 
 insured for the whole season. 
 They require no fresh water. 
 
 FLOWER BULBS AT ANY 
 SEASON IN THREE WEEKS. 
 — Fill a flower pot half full of 
 quick lime, fill up with good earth, 
 plant the bulb, and keep the earth 
 damp. 
 
1G8 
 
 FLU 
 
 FOO 
 
 FLOWERS, to extract essence 
 from. • — Take any flowers you 
 choose ; place a layer in a clean 
 earthen pot, and over them a layer 
 of fine salt. Repeat the process 
 until the pot is filled, cover closely, 
 and place in the cellar. Forty 
 days afterwards, strain the essence 
 from the whole through a crape by 
 pressure. Put the essence thus 
 expressed in a clear bottle, and ex* 
 pose for six weeks in the rays of 
 the sun and evening dew to purify. 
 One drop of this essence will com- 
 municate its ordour to a pint of 
 water. 
 
 FLOWERS, to preserve in wa- 
 ter . — Mix a little saltpetre or a 
 little carbonate of soda with water, 
 and it will preserve the flowers 
 for a fortnight. 
 
 FLOWERS, when faded to re - 
 vivo .— Put one-third of the stalk 
 in hot water till it is cold. Then 
 cut off the end of the stalk, and 
 put in cold water in which a little 
 saltpetre has been dissolved. It 
 acts like magic. 
 
 FLUMMERY.— Put 1 oz. each 
 of bitter and sweet almonds into a 
 basin; pour boiling water upon 
 them to remove the skins ; place 
 the kernels in cold water a little ; 
 then beat in a mortar with rose- 
 water ; afterwards put them into a 
 pint of calf-feets’ stock ; sweeten 
 with loaf sugar. When it boils, 
 strain; cool, and add a pint of 
 thick cream, and stir till it is thick 
 and cold ; wet the mould and pour 
 in the flummery. In five or six 
 hours turn out. Constant stir- 
 ring is essential to preserve the 
 figures of the moulds, and the 
 clearness of the flummery. 
 
 FLUMMERY, French.- Cream, 
 1 quart, isinglass, \ oz., beat it 
 fine, and stir it into the cream ; 
 boil gently over a slow fire 15 
 minutes, stirring all the time; 
 takeoff; sweeten to taste; add a 
 
 spoonful each of rose and orange- 
 flower water ; pour into a glass or 
 mould, and when cold, turn it out. 
 
 FLUX.— Castor oil, 4 ozs. ; 
 gum arabic, two table-spoonfuls ; 
 gum kino, 1 table-spoonful ; laud- 
 anum, 1 tea-spoonful ; water, 1 
 pint; mix, and take a table-spoon- 
 ful three or four times a-day. It 
 is unfailing in most cases. 
 
 FLY PAPERS.— Melt 4 ozs. 
 of resin with 2 ozs. of treacle, and 
 1 drachm of Venice turpentine. 
 Spread on sheets of paper. 
 
 FOMENTATION, Decoction 
 for . — Take tops of wormwood, and 
 oak bark, and camomile flowers 
 dried, each, two ounces. Boil in 
 two quarts of water. Pour off the 
 liquor, and then add French bran- 
 dy, or spirit of wine, as the case 
 may require. Hu. 
 
 FOMENTATION, Aromatic. 
 —Take of Jamaica pepper, half an 
 ounce; red wine, a pint. Boil 
 them a little, and then strain the 
 liquor. This is intended not only 
 as a topical application for exter- 
 nal complaints, but also for reliev- 
 ing internal parts. Pains of the 
 bowels which accompany dysen- 
 teries, and diarrhoeas, flatulent col-' 
 ics, uneasiness of the stomach, and 
 retching to vomit, are frequently 
 abated by fomenting the abdomen 
 and region of the stomach with a 
 warm liquor. 
 
 FOMENTATION, Soothing.-- 
 Take 3 ozs. each of Hops, Hore- 
 hound, Tansy, Wormwood, and 2 
 ozs. of Poppy Heads. Make a de- 
 coction by boiling in equal parts 
 of vinegar and water. — Excellent 
 for removing pain, caused by dis- 
 locations, contusions, sprains, and 
 other causes. It may also be use- 
 fully employed in inflammation of 
 the bowels, and all inflammations. 
 
 FOOT SPRAINS.— Slide the 
 fingers under the foot, and having 
 greased both thumbs, press them 
 
FOW 
 
 FOW 
 
 1G9 
 
 successively with increased force | 
 over the painful parts for about a 
 quarter of an hour. Repeat the 
 application several times, or until 
 the patient is able to walk. This 
 is a simple remedy for a very com- 
 mon casualty, and can be perfor- 
 med by the most inexperienced. 
 
 FORCEMEAT. — Take a pound 
 of fresh lean veal, and the same 
 weight of beef suet, and a bit of 
 bacon or ham ; shred all together ; 
 beat it in a mortar very fine ; then 
 season it with sweet herbs, pepper, 
 salt, cloves, mace, and nutmegs ; 
 add the yolks of two or three eggs 
 well beaten. A few oysters may 
 be added ; or marrow, if the force- 
 meat is intended to be rich. This 
 may be made into balls about the 
 size of a walnut. Hu, 
 
 Another, to force Fowls or 
 Meat .— Shred a little ham, some 
 cold veal, or fowl, or beef-suet ; a | 
 small quantity of onion, parsley, a 
 little lemon-peel, salt, nutmeg, or 
 pounded mace, and white pepper, 
 or Cayenne, and bread crumbs. 
 Found it in a mortar, and bind it 
 with one or two eggs beaten and 
 strained. 
 
 FOUL AIR IN WELLS.— To 
 remove the gas before a descent is 
 made into any well, a quantity of 
 burned but unslacked lime should 
 be thrown down. This, when it 
 comes in contact with whatever 
 water is below, sets free a great 
 amount of heat in the water and 
 lime, which rushes upward, carry- 
 ing all the deleterious gases with 
 it ; after which descent may be 
 made with safety. The lime also 
 absorbs the carbonic acid in the 
 well. 
 
 FOWLS, to Truss as in 
 page 170. Put in a pan of cold 
 water; cover; skim; boil slowly 
 twenty minutes ; take off, cover 
 close, and the heat of the water 
 will stew them enough in half an 
 
 hour ; it keeps the skin whole, 
 white, and plump. Pour over 
 them white sauce. 
 
 FOWLS, to dress cold . — Peel 
 off all the skin, and pull the flesh 
 off the bones in large pieces ; dredge 
 with flour ; fry it a nice brown in 
 butter ; toss it up in a rich gravy, 
 well seasoned; thicken it with a 
 piece of butter rolled in flour ; be- 
 fore serving ; squeeze in the juice 
 of a lemon. 
 
 FOWLS, to fatten . — Mix a lit- 
 tle unsifted flour, ground rice, 
 scalded' with milk; add a little 
 butter and coarse sugar, and a lit- 
 tle chopped meat. Make it thick, 
 and feed them several times a-day. 
 This soon fattens them. Give 
 them also now and then barley 
 meal and water mixed thin. 
 
 FOWL, to hash .— Cut up the 
 fowl as for eating ; put it into a 
 stew-pan with half a pint of gravy, 
 a tea-spoonful of lemon pickle, a 
 little mushroom ketchup, a slice 
 of lemon, and a chopped shalot or 
 two. Thicken with flour and but- 
 ter; before it is dished, add a 
 table-spoonful of thick cream; lay 
 sippets round the dish, and serve. 
 
 FOWL, Roasted . — When the 
 fowl is about half done, skewer 
 pieces of fat bacon to it. It serves 
 for larding, and saves time and 
 trouble for the same. The bacon 
 will serve to garnish the dish. 
 Make a gravy of the necks and 
 gizzards; strain, and put in a 
 spoonful of browning. Serve with 
 egg sauce. 
 
 FOWLS, to roast ala Servants. 
 —Prepare a fowl for roasting, and 
 make a forcemeat with the liver, 
 parsley, shalots, butter, pepper, 
 salt, and basil. Stuff the fowl 
 with this; roast it, wrapped in 
 slices of lard and paper. When 
 three parts done, take off the lard 
 and paper ; baste it all over with 
 the yolks of eggs beaten up with 
 
170 
 
 FOW 
 
 FRE 
 
 melted butter ; freely sprinkle 
 bread crumbs over it ; roast to a 
 fine yellow. Make a sauce with 
 butter, a chopped anchovy, a few 
 capers, flour, three spoonfuls of 
 broth, nutmeg, pepper, and salt ; 
 make like a white sauce. 
 
 FOWLS, to truss .— Pluck them; 
 cut off the neck close to the back ; 
 take out the crop, liver, and en- 
 trails ; cut off the vent, draw it 
 clean, and beat the breast-bone 
 flat. If for boiling , cut off the 
 nails of the feet, and tuck them 
 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, bring tbe 
 middle of tbe leg close to it, put 
 the skewer through the middle of 
 the leg, and through the body, 
 and do so on the other side. Take 
 the filth from the gizzard ; put it 
 and the liver in the pinion ; turn 
 the points on the back, and tie a 
 string over the tops of the legs to 
 keep them in their place. If to 
 be roasted , put a skewer in the 
 first joint of the pinion, bring the 
 middle of the leg close to it ; put 
 the skewer through the middle of 
 the leg, and through the body;— 
 put a skewer in the small of the 
 leg, and through the sidesman and 
 one through the skin of the feet. 
 Cut off the nails of the feet. 
 
 FOWL, the best for the Winter. 
 —Cochins are the only birds to 
 lay all the winter ; and by their 
 willingness to sit almost at any 
 time in the summer, you may get 
 pullets which will lay late in the 
 autumn. 
 
 FOWL SOUP.— Cut up two 
 fowls and some nice ham in small 
 pieces, with sliced onions and cel- 
 ery ; fry them in butter till brown ; 
 then boil them in water, thicken 
 with fresh cream, and season with 
 
 pepper, salt, and mace. Boil all 
 together; and before serving add 
 port wine. A. N. 
 
 FOXGLOVE INFUSION.— 
 Foxglove leaves, 1 dr. ; boiling 
 water, £ pint ; tincture of cinna- 
 mon, 1 fluid oz. Infuse the leaves 
 in the water for five hours, strain, 
 and add the tincture. A dessert 
 spoonful twice a day. Valuable 
 in water of the chest, and palpita- 
 tion of the heart. See Robinson! 8 
 Family Herbal. 
 
 FRAGRANT ODOUR, to dif- 
 fuse a .— A few drops of oil of san- 
 dal wood dropped on a hot shovel, 
 will diffuse a most agreeable bal- 
 samic perfume through the room. 
 
 FRECKLES.— Take 1 oz. of 
 lemon-juice, a quarter of a drachm 
 of powdered borax, and half a 
 drachm of sugar ; mix, let them 
 stand a few days in a glass bottle, 
 then rub it on the hands and face 
 occasionally.— Or, mix two-tea- 
 spoonfuls of muriatic acid with 2 
 ozs. of spirits of wine ; and 1£ pint 
 
 of distilled water. Or, 2 drs. of 
 
 muriatic acid in 1 pint of water, 
 and a teaspoonful of spirits of la- 
 vender. Apply with a camel hair 
 pencil, or linen. Or, Horse- 
 
 radish steeped in sour milk for 12 
 hours, and a drop or two of tinc- 
 ture of myrrh. Wash two or three 
 times per day. 
 
 FREEZING MIXTURES.- 
 If ice cannot be obtained, water 
 may be cooled to the freezing point 
 by the following mixtures Sal 
 Ammoniac, 5 parts; Nitre, 5 parts; 
 Glauber Salts, 8 parts ; Water, 16 
 parts. Or, Nitrate of Ammo- 
 
 nia, 1 part ; Carbonate of Soda, 1 
 
 part; Water, 1 part. Or mix 1 
 
 part of Muriate of Ammonia, or sal- 
 ammoniac powder, with 2 parts of 
 Nitrate of Potash, or Salt-petre 
 this forms one powder. The pow- 
 der to be mixed with it is formed 
 of Barilla, or the best Scotch Soda, 
 
FRE 
 
 FRI 
 
 171 
 
 powdered. This must be kept in 
 a cool place, well corked, as must 
 the first powder. For use put an 
 equal quantity of these two pow- 
 ders into the ice pail, and pour on 
 them as much cold spring water 
 as will dissolve them. 
 
 FRENCH BEANS. — See 
 Beans. 
 
 FRENCH BEANS for winter 
 use . — Put into boiling water for a 
 minute, then into cold, drain, and 
 dry them. Put at the bottom of a 
 large earthen vessel, a two inch 
 layer of salt, then a layer of beans, 
 and so proceed till it is filled, the 
 top layer always to be salt. Cover 
 well. When you take out, fill the 
 vacancy with salt. In cooking, 
 soak them all the previous night, 
 and add a little carbonate of soda. 
 
 FRENCH BEANS, Pickled. 
 See page 47. 
 
 FRENCH BREAD.— Mix the 
 yolks of three, and the whites of 
 two eggs with a quarter of a peck 
 of flour, a little salt, half a pint of 
 good yeast, as much milk, warm, 
 as will work it into a thin light 
 dough. Do not knead it, but stir 
 it about ; put into dishes or tins, to 
 rise ; then turn them out into a 
 quick oven ; rasp when done. 
 
 FRENCH BREAD.— See page 
 76. 
 
 FRENCH BROWN BREAD. 
 — Sour milk, 1 quart ; salt, 1 tea- 
 spoonful ; carbonate of soda, 1 
 teaspoonful ; and half a tea-cup of 
 treacle put into the milk. Thicken 
 with unsifted or ground-downflour, 
 and bake immediately. 
 
 FRENCH POLISH, and the 
 art of Staining and Graining . — 
 Take 2 ozs. of wood naptha, £ oz. 
 of best shellac, 1 drachm gum ben- 
 zoin ; crush the gums, mix them 
 with the naptha in a bottle ; shake 
 them frequently till dissolved ; it 
 is then ready for use. This is the 
 clear polish. Take a little cotton 
 
 wool, apply a little of the polish to 
 it, cover it tightly with a linen 
 rag, to which apply a drop of lin- 
 seed oil, to prevent it from sticking 
 to the wood; use your rubber gent- 
 ly, polishing from a centre in a 
 circular manner; finish with a 
 drop of spirits of wine on a clean 
 rubber, which will extract the oil. 
 Wood may be stained or grained 
 any colour or design, by mixing it 
 with the polish, or dipping the 
 rubber in the colour (finely pow- 
 dered), at the time you apply the 
 polish with the cotton. To pro- 
 duce a red : dip the cotton into 
 dragon’s blood (finely powdered), 
 immediately applying the polish ; 
 then cover with the linen, and 
 polish. For yellow: use the best 
 chrome yellow. For blue: ultra- 
 marine blue, or indigo. For black ; 
 ivory, or lamp-black, &c. Grain- 
 ing is produced by touching or 
 streaking the wood with the colour, 
 as above, in irregular lines or 
 marks, and in such shapes as the 
 fancy may suggest, then finish- 
 ing it with a coat of clear polish. 
 
 FRENCH ROLLS.— Rub 1 oz. 
 of butter into 1 lb. of flour, mix 
 one egg, well beaten, a little yeast, 
 not bitter, as much milk as will 
 make a dough of a middling stiff- 
 ness; beat it well, but do not 
 knead, let it rise; bake on tins 
 quick. 
 
 FRIAR’S BALSAM. — Gum 
 Benzoin, 3| ozs. ; strained Storax, 
 2| ozs. ; Balsam of Tolu, 10 drs. ; 
 aloes, 5 drs. ; rectified spirit, 2 
 pints; let it stand for 14 days, 
 shaking oft before using. A good 
 application for wounds and cuts ; 
 and such was very effectual in the 
 hands of the old friars. Internally , 
 it is stimulant, expectorant, and 
 antispasmodic, and is useful in 
 asthma, catarrh, consumption, and 
 languid circulation, ibose, £ a 
 drachm on loaf sugar. 
 
172 
 
 FRO 
 
 FRU 
 
 FRENCH POMADE.— Pom- 
 ade (any) 8 ozs. ; white wax, 1 oz. ; 
 spermaceti, £ oz. ; oil of almonds, 
 3 ozs. Mix. 
 
 FRENCH PUDDING.— Milk, 
 
 1 quart ; flour, a cupful, or more, 
 8 or 9 eggs. Beat the eggs, and 
 add them to the milk, with the 
 flour. Butter a dish, and bake. 
 Serve with sweet sauce. 
 
 FRITTERS. — Make them of 
 any of the batters directed for pan- 
 cakes, by dropping a small quanti- 
 ty into the pan; or make the 
 plainer sort, and put pared apples 
 sliced and cored into the batter, 
 and fry some of it with each slice. 
 Currants or sliced lemon as thin 
 as paper, and orange flower water 
 make an agreeable change. 
 
 FRITTERS, common . — Half a 
 pint of ale and two eggs, beat in 
 
 2 or more table-spoonfuls of flour, 
 with nutmeg and sugar to taste ; 
 let it rise four minutes ; then drop 
 them into a pan of boiling lard ; 
 fry a light brown ; serve with su- 
 gar grated upon them. 
 
 It may be varied by adding 
 cream, sweetmeat, marmalade, jam, 
 currants, &c. 
 
 FRITTERS Spanish . — Cut the 
 inside of a French roll into lengths 
 as thick as your finger, in what 
 shape you will. Soak in some 
 cream, nutmeg, sugar pounded, 
 cinnamon, and an egg. When 
 well soaked, fry to a nice brown ; 
 and serve with butter, wine, and 
 sugar sauce. 
 
 FROST BITES.— Keep from 
 the fire, and rub well with snow, 
 and then with cold water. 
 
 FROTH, to set on cream , cus- 
 tard, or trifle . — Sweeten £lb. of 
 the pulp of damsons, or any other 
 scalded fruit, put to it the whites 
 of four eggs beaten, and beat the 
 p.ulp with them until it will stand 
 as high as you choose ; and being 
 put on the cream, &p., with a 
 
 spoon, it will take any form ; it 
 should be rough, to imitate a rock. 
 
 FRUIT, to bottle. — Currants, 
 gooseberries, and other fruits may 
 be thus preserved : — After having 
 been well cleaned, put them into 
 wide-mouthed glass bottles, shak- 
 ing them so that each bottle may be 
 full. Place them, slightly corked, 
 in an oven nearly cold, for four or 
 five hours ; when the fruit con- 
 tracts or wrinkles, take out, cork 
 well down rapidly and cover with 
 leather and wax. Keep in a dry 
 place. 
 
 FRUIT, to candy. — After apri- 
 cots, peaches, plums, nectarines, 
 &c. have been preserved, take the 
 fruit from the syrup ; drain ; to 1 
 lb. of loaf-sugar put half a teacup- 
 ful of water ; when dissolved set it 
 over a moderate tire ; when boiling 
 hot put in the fruit ; stir it contin- 
 ually until the sugar is candied 
 about it ; then take it upon a sieve 
 and dry in a warm oven, or before 
 a fire; repeat this two or three 
 times if necessary. 
 
 FRUIT PIE for invalids and 
 children. — The rich crusts gener- 
 ally made are not tit for invalids 
 and children. Therefore divide 
 intotwo slices each, as many sponge 
 cakes as will be required for the 
 size of your dish ; put a layer of 
 these, with the brown side down- 
 wards, at the bottom of the pie- 
 dish, then fill with currants and 
 raspberries, plums, damsons, or 
 whatever fruit the season affords ; 
 sprinkle well with fine Lisbon su- 
 gar, and pour in water nearly to 
 the brim ; place a portion of the 
 cut cakes upon the fruit as an up- 
 per crust, and let the dish be put 
 in the oven for forty minutes. 
 
 FRUIT STAINS, to remove 
 from linen . — Rub each side of the 
 stained part with soap ; then steep 
 it in a strong solution of pearl-ash ; 
 soak well in hot water, or boil. 
 
FUB 
 
 FUN 
 
 1?3 
 
 Dry in the sun. Or, saturate 
 
 the cloth with a little water, and 
 hold the part over a lighted match, 
 at a little distance. The spots will 
 he removed by sulphureous gas. 
 
 FRUIT TART. — Spread puff 
 paste with a rolling pin; cut a 
 piece the size of the dish, and out 
 of the trimmings cut some strips ; 
 brush the edge of the dish with 
 egg-wash and stick the strips on 
 it: then put the fruit into the dish 
 with sugar and a little water ; roll 
 the paste on the rolling pin and 
 lay it over the fruit. Before you 
 put the paste on brush the strips 
 with egg-wash to make them stick. 
 When you have trimmed the dish 
 all round brush white of egg over 
 the tart and sift sugar over it : 
 then dip the paste brush into water 
 and shake it over the tart. Bake 
 it properly and serve up cold. 
 
 FRUMENTY.— To a quart of 
 ready boiled wheat put two quarts 
 of new milk, and a £ lb. of cur- 
 rants, or raisins, boil and stir till 
 done ; beat the yolks of 3 eggs, a 
 little nutmeg, with four spoonfuls 
 of milk ; add this to the wheat ; 
 stir over the fire a little; then 
 sweeten. 
 
 "FVShiL, cheap . — One bushel of 
 small coal or saw-dust, or both 
 mixed together, two bushels of 
 sand, one and a half bushels of 
 clay, made into balls, or brick3, 
 and allowed to set firmly, ^ill sup- 
 ply an excellent fuel, and effect a 
 great saving in coals. 
 
 FUEL to save . — Take 4 lbs. of 
 chalk in lumps, not above £ lb. 
 each. Make a clear fire of coal, and 
 place the lumps of chalk in the 
 grate, as coal is laid. The chalk 
 becomes red hot, so as to be scarce- 
 ly distinguishable from burning 
 cinders. A few ashes or small coal 
 thrown lightly on from time to time, 
 will keep up a clear bright fire all 
 day. The same chalk may be mod 
 
 three or four days, when it becomes 
 lime, and manure for gardens or 
 allotments, or for whitewashing. 
 Half-a-peck of coal used thus with 
 chalk, will give a capital fire for 
 fourteen hours. The saving in 
 coal is one-half. In grates the 
 chalk should be kept behind, and 
 coals in front ; because chalk will 
 not burn unless it has coal or heat 
 on all sides of it. 
 
 FULMINATING SILVER— 
 Put into a small-necked bottle, 
 resting on a little sand, one part of 
 fine silver filings and three parts 
 of nitro-muriatic-acid. When the 
 silver is dissolved, pour the solu- 
 tion into a glass, add five times the 
 quantity of water, then take spirit 
 of sal-ammoniac, and pour it into 
 the solution drop by drop, until 
 the silver is precipitated to the 
 bottom ; decant the clear liquor, 
 and wash it several times in warm 
 waters, dry and place it on paper, 
 to absorb the moisture. If a grain 
 of this powder is put into an iron 
 spoon, and exposed to the flame of 
 a candle, it will explode with a 
 loud report. The crackers are 
 made with this powder, a small 
 quantity being placed in a bit of 
 paper with a pea and a bit of sand 
 twisted up. 
 
 FUNERAL BISCUITS.— 
 Take twenty-four eggs, three 
 pounds of flour, and three pounds 
 of lump sugar grated, which will 
 make forty-eight finger biscuits for 
 a funeral. 
 
 FUNERAL BUNS. Take 
 
 two stones of flour, one pound of 
 butter, and one pound of sugar, 
 rubbed together, three pounds of 
 currants, ginger, seeds, cinnamon, 
 and a little rose-water, mixed up 
 with milk. The above will make 
 forty-eight cakes, at threepence 
 per cake, each weighing one pound 
 before they are baked. Make them 
 round, and bake them a fine brown. 
 They will take one pint of yeast. 
 
174 
 
 FUR 
 
 GAR 
 
 FURNITURE CREAM. — 
 Linseed oil, 1 pint ; spirits of wine, 
 2 ozs. ; vinegar, I oz. ; butter of 
 antimony, b oz. 
 
 FURNITURE POLISH. 
 
 The cheapest is a mixture of lin- 
 seed oil and turpentine, laid on in 
 a thin coat, rubbed off with a soft 
 clolh and polished. 
 
 Furniture in constant use is 
 greatly improved by washing with 
 vinegar and water, and afterwards 
 applying cold drawn linseed oil, 
 rubbing it very much. It should 
 be rubbed again in a day or two 
 afterwards. 
 
 Or, linseed oil, 1 pint; spirits 
 of wine, half a gill. Mix well. 
 Apply with a linen rag. Rub dry 
 with a soft cotton cloth. Rub last 
 and hard with a piece of old silk. 
 In time it will have a most beauti- 
 ful gloss. Or, 
 
 Linseed oil, bees wax scraped 
 into, and gradually dissolved in 
 turpentine, to the thickness of 
 cream. Apply as above, and rub 
 well. 
 
 Or, 1 pint of linseed oil, 1 oz. of 
 finely powdered rose pink, 1 oz. of 
 shell-lac ; beat well 1 oz. of alka- 
 net root, and add it to the other. 
 Keep the vessel in a warm place 
 for a week, stirring now and then. 
 This is excellent for darkening 
 new wood, and removing marks, 
 &c. Apply, and rub as before. 
 Chamois leather is the best to rub 
 with. 
 
 I URNITURE POLISH. — 
 Spirits of wine, 1 pint ; gum shel- 
 lac, and gum lac, of each | an oz. ; 
 gum sandarac, £ oz. Melt with 
 very gentle heat, frequently shak- 
 ing the bottle. Double or treble 
 a piece of cloth ; put a little polish 
 upon it ; cover that with a piece of 
 soft linen rag lightly touched with 
 cold-drawn linseed oil. Rub the 
 furniture or wood in a circular 
 direction. Afterwards, rub in the 
 
 same way spirits of wine, with a 
 little of the polish added to it; 
 and a very brilliant polish will be 
 produced. Some furniture requires 
 previous scraping with line glass 
 paper, on account of having been 
 polished with wax. 
 
 Or, linseed oil, I pint; treacle, 
 8 ozs. ; add a glass of gin ; stir 
 well; apply with a rag; rub till 
 dry, and it will produce a splendid 
 gloss. 
 
 FURS, to keep moths from.— 
 Sprinkle them, and the drawers in 
 which they are kept with spirits of 
 turpentine. 
 
 FURS, to improve.— V7 arm bran 
 in an oven. Rub it well into the 
 fur several times. Shake and brush 
 till free from dust. Rub light 
 furs with magnesia. 
 
 GAME PIE. — Divide tlie birds, 
 if large, into pieces or joints. They 
 may be pheasants, partridges, &c. 
 Add a little bacon or ham. Season 
 well. Cover with puff-paste, and 
 bake carefully. Pour into the pie 
 half a cupful of melted butter, the 
 juice of a lemon, and a glass of 
 sherry, when rather more than 
 half baked. 
 
 GAME SOUP. — Cut in pieces 
 a partridge, pheasant, or rabbit; 
 add slices of veal, ham, onions, 
 carrots, &c. Add a little water; 
 heat a little on a slow fire, as gra- 
 vy is done ; then add some good 
 broth ; boil the meat gently till it 
 is done. Strain, and stew in the 
 liquor what herbs you please. 
 
 GANGREEN, OR MORTIFI- 
 CATION. — See Logwood. 
 
 GARDENING, Directions for 
 each month in the year. 
 
 January. — Trench and manure ; 
 prepare hot-beds for asparagus, 
 cucumbers, mint, potatoes, and 
 the small salads. Sow the brown, 
 Dutch, and gTand admiral cab- 
 bages, curled parsley for trana- 
 
GAR 
 
 GAR 
 
 175 
 
 planting*: frame peas, horn car- 
 rots, mazagan beans, onions (to 
 be allowed to grow large); plant 
 out cabbage plants to succeed those 
 which have been planted out in 
 autumn. 
 
 February .- All the ground which 
 is destined for early crops must 
 now be prepared, and hot-beds be 
 multiplied for cucumbers and early 
 melons. Celery may be sown on 
 a moderate hot-bed ; also sow cab- 
 bages, horn carrots, lettuces, leeks, 
 parsnips, and in fact most of the 
 table vegetables. Those plants, 
 such as cabbages, chives, garlic, 
 shalots, underground onions, and 
 horseradish, which are fit, should 
 now be transplanted. 
 
 March . — In open borders sow 
 asparagus, cabbages, carrots, and 
 Hamburgh parsley, N eapolitan 
 kale, parsnips, onions, &c. ; plant 
 out such vegetables os have been 
 already sown. Before sowing, dig 
 carefully, and make the ground 
 level and fine. Main crops may 
 be sown in this month, such as 
 early long-pod beans, peas, celery, 
 turnips, and, indeed, most other 
 vegetables. Mustard, cress, let- 
 tuce, spinach, and radishes, may 
 be sown every week or fortnight, 
 for succession. Chives, shalots, 
 garlic, &c., may be planted ; also 
 rhubarb, potatoes, Jerusalem arti- 
 chokes. Cuttings, or slips of 
 sweet herbs may be planted. 
 
 April . — Planting the vegetables 
 which have been sown is now the 
 chief business. Make hot-beds 
 for cucumbers and melons ; force 
 kidney beans and Victoriarhubarb. 
 Plant out artichokes and potatoes ; 
 sow asparagus, beets, cabbages, 
 celery, garden and kidney beans, 
 Dutch turnips, lettuces, peas, 
 radishes, small salading. 
 
 May . — Sow carrots, lettuce, cap- 
 sicums, cauliflowers, spinach, 
 Knight’s marrow-fat peas, cam- 
 
 pions, &o. Transplant cabbages, 
 winter greens, lettuces, and celery. 
 Hoe and stake peas, water newly 
 planted crops, and propagate aro- 
 matic plants by slips and cuttings. 
 Protect from wind and rain choice 
 tulips, ranunculuses, and anemo- 
 nies. Propagate herbaceous plants 
 by dividing the roots ; wall- 
 flowers, sweet-williams, and rock- 
 ets, by slips ; and China roses, 
 heliotropiums, &c., by cuttings. 
 
 June . — Sow Cape brocoli, kid- 
 ney beans, peas, lettuces, Campi- 
 ons, spinach, small salading, &c. 
 The best peas for sowing now are 
 Knight’s marrow-fat peas; they 
 will bear till October. Hoe the 
 table vegetables, and pick out the 
 most curled plants of curled pars- 
 ley, cress, and chervil, for seed. 
 Watering the freshly-planted crops 
 must now be attended to in dry 
 weather in the evenings, or very 
 early in the mornings. Weeding 
 and thinning out are also of im- 
 portance, as well as hoeing, par- 
 ticularly with potatoes, cabbages, 
 and peas. 
 
 July . — Plant cabbages, savoys, 
 coleworts, brocoli, lettuce, celery, 
 &c. Train and regulate the sum- 
 mer shoots both of wall trees and 
 standards; prune vine and fig- 
 trees, and shade ripe currants 
 that are exposed to the full blaze 
 of the sun. Place nets on the 
 cherries to protect them from birds. 
 Take up garlic, onions, and shalots, 
 as their leaves begin to decay. 
 
 August . — Both cabbages, broc- 
 oli, endive, spinach, Welsh onions, 
 turnips, and radishes should now 
 be sown. The celery sown should 
 be planted, and that already plant- 
 ed, as well as cardoons, should be 
 earthed up. 
 
 September . — Sow vegetable seed 
 for a spring crop. Prick out cab- 
 bage plants, and gather ripe seeds. 
 Endive and lettuce may be planted 
 
176 
 
 GAR 
 
 Gar 
 
 out on beds sloping to tlie south- 
 west,, and fenced round to drain 
 off water. Hoe and clear the 
 ground about turnips. Cabbage 
 for collards in November, and 
 German greens may be planted 
 early in the month. 
 
 October . — Sow magazan beans, 
 and frame peas on a warm south- 
 ern border ; lay into the ground 
 purple and white brocoli, within a 
 few inches of their lower leaves, 
 letting their heads face the north ; 
 transplant cauliflowers and purple 
 brocoli under frames and hand- 
 glasses ; cabbages, garlic, lettuces, 
 and shalots, under frames. 
 
 November . — Force seakale, rhu- 
 barb, and asparagus ; take up 
 endive, brocoli, and cauliflower, 
 and lay them flat in dry ground ; 
 transplant suckers taken from the 
 roots of the pear and codling plum, 
 and prepare them for budding and 
 grafting different fruits upon. 
 
 December . — Celery should now 
 be earthed up, and in so careful a 
 manner as not to require the oper- 
 ation again; force asparagus, also 
 rhubarb, and seakale; lay in as 
 early as possible this month the 
 brocoli, purple, and white. 
 
 General Hints, Operating on 
 the soil . — Trenching should al- 
 ways follow draining, or the latter 
 will act but partially. Unless 
 the ground be stirred pretty deep- 
 ly, half the effect of draining will 
 be lost. Both must be done in 
 the autumn or early part of the 
 winter, and the ground will then 
 be in a good state, for cropping in 
 spring. Manuring may be done 
 in early winter when the ground 
 is somewhat frozen, as the material 
 can then be wheeled on with 
 greater ease, and the grounds and 
 paths will be less cut up. 
 
 Light. — W ant of light is often 
 the real cause of evils which are 
 ascribed to want of air, though 
 
 both combined may occasionally 
 be acting. Light may, however, 
 be prejudicial to plants in certain 
 stages, as after fresh planting or 
 potting, when it stimulates them 
 more than their crippled roots 
 will bear. Dull weather is, there- 
 fore, best both for potting and 
 planting, and a little shade after 
 either process may often be bene- 
 ficial. 
 
 GARGLE. — A gargle of yeast 
 and milk is good for a sore throat. 
 
 Also a decoction of Cohosh has 
 
 the same effect Sage and Hys- 
 
 sop, 1 oz. each. Infuse in 1 quart 
 of water. Cool, strain, and add 1 
 drachm of borax. Good for thrush, 
 quinsy, or sore throat. 
 
 GARGLE, Cooling. — Nitre, 2 
 drachms ; honey, 4 drachms ; rose 
 water, 6 ozs. Mix. 
 
 Gargle for Sore Throat. — De- 
 coction of bark, 7 ozs. ; tincture of 
 myrrh, 2 drachms ; purified nine, 
 3 drachms. Mix. This will dis- 
 perse tumefied gland, or common 
 sore throat. A little nitre alone 
 put into the mouth now and then, 
 and swallowing the saliva, often 
 prevents or cures throat affections. 
 
 Gargle for putrid Sore Throat 
 Decoction of bark, 6 ozs. ; diluted 
 vitriolic acid, 1 drachm ; honey of 
 roses, or yeast, 1 oz. Mix with 
 the same quantity of port wine. 
 Use oft. 
 
 Or, Cayenne pepper, 2 drachms ; 
 tincture of myrrh, 2 drachms ; 
 water, half a pint ; vinegar, 1 oz. 
 Mix. At first using, it may be 
 diluted. 
 
 GARLIC SAUCE. -Pound two 
 cloves of garlic with fresh butter 
 the size of a nutmeg, rub it through 
 a double hair-sieve, and stir into it 
 half a pint of beef gravy, or melt- 
 ed butter, or it may be made with 
 garlic vinegar. 
 
 GARLIC VINEGAR. — Peel 
 and chup 2 ozs. of garlic ; pour up- 
 
GHE 
 
 GIN 
 
 177 
 
 on it the best vinegar ; cover the 
 jar, and shake it frequently ; infuse 
 ten days, then strain off the liquor. 
 
 GEESE, to choose. — The largest 
 are esteemed the best ; also the 
 white and the grey ; the dark col- 
 oured are not so good. A young 
 goose has a yellow bill ; if the bill 
 be red, it is a sign of age : if fresh, 
 the feet will be pliable, but, when 
 stale, stiff and dry. 
 
 GENTIAN. — The root is a 
 most valuable bitter tonic, proper 
 for all cases of debility, and indi- 
 gestion. It strengthens the sto- 
 mach, promotes digestion, and pre- 
 vents acidification of the food. 
 
 GENTIAN, Compound Infu- 
 sion of. — The root, cut in pieces, \ 
 oz. ; dried Seville orange peel 
 bruised, 1 drachm ; coriander seeds, 
 bruised, half a drachm ; spirits of 
 wine, 4 ozs. ; water, 1 pint ; infuse 
 first in the alcohol three hours; 
 then add the water, and macerate 
 12 hours without heat. The dose 
 is 2 or 3 drachms three times a day. 
 
 GENTIAN, Tincture of. — Gen- 
 tian, 1£ oz. ; orange peel, 4 drs. ; 
 cardamoms, 2 drachms ; spirits of 
 wine, 1 pint. Macerate for 1 5 days. 
 Dose, one teaspoonful. 
 
 GHERKINS, to pickle.— Put 
 them into strong salt and water, 
 and stir twice a day ; take out and ! 
 place in a jar with vine leaves, and 
 pour boiling vinegar over them. 
 When cold heat the vinegar again, 
 cover the gherkins with fresh vine 
 leaves, and pour it upon them ; re- 
 peat till of a good colour. Then 
 add to it as much vinegar as is 
 necessary, suppose two quarts, £ 
 oz. of mace, 6 cloves, £ oz. ginger, 
 I oz. of black pepper, and a table- 
 spoonful of salt. Boil five minutes, 
 and pour upon the pickle. 
 
 Another Receipt.— Put them in- 
 to a jar, and cover them with boil- 
 ed vinegar ; add a little salt ; place 
 them near the fire ; boil the vine- 
 
 gar every day for five or six days ; 
 cover to keep in the steam ; then 
 take fresh vinegar, with black, 
 white, or cayenne pepper, and gin- 
 ger ; put in the gherkins ; simmer 
 slowly till they look green. When 
 cool, cover, ana keep in a dry place. 
 
 GIBLET PIE. — Clean the gib- 
 lets well ; stew with a little water, 
 onion, pepper, salt, sweet herbs 
 till nearly done. Cool, and add 
 beef, veal or mutton steaks. Put 
 the liquor of the stew to the gib- 
 lets. Cover with paste, and when 
 the pie is baked, pour into it a 
 large tea-cupful of cream. 
 
 GILDING, for Books , $c . — - 
 Screw a quantity of pages strongly 
 into a press. After being cut and 
 scraped as smooth as possible, 
 size them with isinglass glue mix- 
 ed up with spirits of wine, and then 
 apply the gold leaves, let them dry, 
 then burnish with a blood-stone. 
 
 GILDING, to preserve from 
 fly-dirt . — Cover over with gauze 
 : or tissue paper, till the fiies are 
 
 j gone. Or boil a few leeks in a 
 
 1 int of water; with a very soft 
 rush wash over the glasses and 
 frames with the liquid — fiies do 
 not like it, and will not alight. 
 
 GILDING, to renew .— Give the 
 wood a coating of size made of the 
 white of an egg, well beaten, and 
 diluted with water, or isinglass 
 dissolved in a weak spirit. Apply 
 the size, and when half dry, apply 
 the gold, and when completely dry y 
 polish with an agate. 
 
 GINGER, to candy . — Put 1 lb. 
 of loaf sugar finely powdered into 
 a pan with as much water as will 
 dissolve it, and 1 oz. of race gin- 
 ger powdered ; stir over a slow fire 
 till the sugar begins to boil : then 
 stir in 1 lb. more sugar, and stir 
 till it becomes thick, and falls in 
 a mass from the spoon : takeoff, and 
 dry it in cakes upon earthen dish- 
 es; put in a warm place, and 
 L 
 
m 
 
 GIN 
 
 GIN 
 
 they will be white, hard and brittle. 
 Colour with a little saffron. 
 
 GINGER, Syrup of. — Macerate 
 1£ oz. of beaten ginger in a quart 
 of boiling water, closely covered 
 for twenty-four hours ; then strain 
 the infusion, make it into a syrup 
 by adding at least two parts of 
 fine loaf sugar, dissolved and boil- 
 ed up in a hot water bath. 
 
 GINGER, Tincture of. — Gin- 
 ger, I oz. ; proof spirits, 1 pint. 
 Digest in a gentle heat seven days, 
 and strain. A good stimulant, 
 and expellant of wind ; used as a 
 corrective to purgative draughts. 
 
 GINGER BEER, Cheap. — Su- 
 gar, 1 lb. ; boiling water, 1 gallon ; 
 ginger, f oz., and a lemon sliced 
 thin. Stir till all is mixed. Cool, 
 and add a table-spoonful of yeast. 
 Let it stand 20 hours, then strain, 
 bottle, and tie down the corks. 
 Will be prime in a few days*. 
 
 Another Receipt.— To every gal- 
 lon of spring water, "add 1 oz. of 
 sliced white ginger, and 1 lb. of 
 white sugar, or l£ lb., if you like. 
 Boil nearly an hour. Then add £ 
 oz.of lemon juice to every gallon ; 
 strain, cool, and add yeast, 1 table- 
 spoonful or rather more to a gallon. 
 In 48 hours, add a little isinglass, 
 and the white of one or two eggs. 
 Put into the cask, and let it stand 
 24 hours longer. Bottle and cork 
 well. 
 
 Another Receipt.— Ginger3ozs. ; 
 sugar, 4 lbs. ; cream of tartar, £ 
 oz. ; essence of lemon, £ oz. ; the 
 juice and peel of two lemons; bran- 
 dy, spint ; yeast, quarter of a pint ; 
 water, 4 gallons. Bruise the su- 
 gar and ginger ; boil 25 minutes ; 
 pour it boiling upon the lemon, 
 tartar, essence, &c. Stir well ; 
 nearly cool, and add the yeast ; let 
 it work three days, skimming well ; 
 then strain into a cask ; add the 
 brandy ; bung down close ; and 
 in a fortnight, draw off, and bottle. 
 
 Receipt for six gallons. — Bruised 
 ginger, 8 ozs. ; cream of tartar, 6 
 ozs. ; loaf sugar, 6 lbs. ; water, 6 
 gallons ; three unpeeled lemons 
 sliced. As soon as the water boils 
 pour it on the ingredients, and stir 
 well. Add a small portion of yeast. 
 Some prefer the addition of 1 lb. 
 of honey. After fermentation, 
 strain, and bottle. Or strain, and 
 bottle, without previously adding 
 yeast. 
 
 GINGER BEER, Common . — 
 Brown Sugar or Treacle, l£lb., 
 Water, 1| gallon, 1 oz. of Ginger, 
 ground, and a lemon, if preferred. 
 Boil, and then add yeast. 
 
 Ginger Beer instantly made.— 
 Sugar, 1£ lb. ; bruised ginger, 1£ 
 oz. ; water, 1 quart. Boil down 
 to a syrup. When cool, strain, 
 and add the juice of a lemon, or £ 
 oz. of citric acid, and a little 
 brandy. Keep this always by 
 you in a bottle. It is to be used 
 along with Carbonate of Soda and 
 Tartaric Acid. First dissolve in 
 water a quarter of a tea-spoonful 
 of Tartaric Acid, into which put 
 Ginger Syrup according to taste ; 
 then dissolve half a tea-spoonful 
 of carbonate of 6oda in water; 
 unite the two mixtures, and you 
 will have a grateful beverage. 
 
 Another , quickly made. — Dis- 
 solve 4 ozs. of candied ginger in 2£ 
 gallons of boiling water, add 2 lbs. 
 of sugar ; add £ oz. of citric acid, 
 powdered when nearly cold, and 
 two table-spoonfuls of veast. 
 
 GINGER BEER POWDERS 
 For the white paper ; — Loaf sugar, 
 powdered, 2 drachms; ginger pow- 
 dered, 6 or 7 grains ; carbonate of 
 soda, 26 grains. Mix well.— 
 For blue paper ; — Citric Acid, 30 
 grains, or tartaric acid, 28 grains 
 (which you please). Dissolve each 
 powder in nearly half a tumbler of 
 water, and mix together. 
 
 GINGER BISCUITS.-Grated 
 
GIN 
 
 pinker, £ oz. ; sugar, 12 ozs. ; 
 flour, 6 ozs. ; beat the yolks 7 eggs; 
 till thick, then the whites stiff; 
 stir the flour into the whole. Bake 
 in a slow oven. A N 
 
 GINGERBREAD BUTTONS, 
 Snap. — Treacle 3 lbs.; sugar, 1 
 lb. ; ginger, 1£ oz. ; seeds, &c. ; 
 butter, £ lb. rubbed in 2 lbs. of 
 flour ; mix and drop them on tins. 
 
 Ginger Bread Buttons , Best . — 
 Treacle, 7 lbs., warmed ; sugar, 
 oatmeal, 2 lbs. each ; butter, 2 
 lbs. rubbed in 7 lbs. of flour ; can- 
 died lemon peel, 1 oz. cut very 
 thin ; carraway, cinnamon, orclove, 
 according to taste ; mix stiff, and 
 bake in small balls on a tin in a 
 slow oven. 
 
 GIN GERBRE AD, jim.~ Flour, 
 2 lbs. ; sugar, 8 ozs. ; orange peel, 
 or candied lemon, cut very thin, 
 8 ozs. ; ground ginger, 1 oz. ; car- 
 raway seeds, § ozs. ; cloves, mace, 
 allspice, according to taste; mix 
 with these, 1£ lb. of treacle, and £ 
 lb. melted butter, and 2 drachms 
 of carbonate of soda. Mix well, 
 and let it stand 2 or 3 hours. Use 
 flour in rolling out. Cut into 
 shapes. 
 
 GINGERBREAD NUTS. — 
 Treacle, 3 lbs. ; sugar, 1 lb. ; but- 
 ter, 1 lb. rubbed into 4 lbs. of flour; 
 essence of lemon, 2 tea-spoonfuls ; 
 ginger, seeds, &c„ according to j 
 taste. Mix ; drop on buttered I 
 tins : bake in a slow oven. I 
 
 These may be varied by the ad- 
 dition of candied lemon, brandy, 
 and a couple of eggs well beaten. 
 
 GINGERBREAD, Superior. 
 —Flour, 2 lbs. ; carbonate of mag- 
 nesia, \ oz. ; mix, and add treacle, j 
 1 lb. ; powdered sugar, £ lb. ; mel- j 
 ted butter, 2 ozs. ; tartaric acid in . 
 solution, 2 drachms. Make a stiff | 
 paste ; add grated nutmeg and 
 cinnamon, of each 2 drachms; 
 grated nutmeg, 1£ oz. Mix well. j 
 Let it stand 1 hour, and then bake | 
 •lowly. I 
 
 GIN 179 
 
 Another Receipt. — Flour, 3 lbs. ; 
 sugar, 1 lb. ; butter, l lb. ; treacle, 
 1£ lb. ; ginger, £ oz. ; cloves, ± oz. 
 and the peel of a good sized lemon; 
 form into cakes and bake. 
 
 GINGERBREAD, Victoria.— 
 Flour, 3^ lbs. ; fine sugar, 2| lbs. ; 
 honey, 1£ lb. ; £ lb. each of sweet 
 almonds blanched, and chopped 
 small, and candied lemon or orange 
 peel ; the rinds of two lemons ; 
 cinnamon, 1 oz. ; nutmeg, £ oz. ; 
 powdered cloves, mace, and car- 
 damoms, according to taste, and 3 
 tablespoonfuls of water. Melt the 
 sugar, and honey in the water over 
 the fire. Mix well the other ar- 
 ticles in the flour, and pour in the 
 syrup from the fire. Mix well. 
 Do not bake till the day after. Mix 
 the white of an egg and sugar, and 
 brush it over the gingerbread. 
 
 A good sort without butter.— 
 Treacle, 2 lbs. 4 ozs. of orange, 
 lemon, citron, and candied ginger, 
 all thinly sliced ; 1 oz. each cori- 
 ander seeds, carraways, and bruised 
 ginger ; as much flour as will make 
 a soft paste ; bake in a quick oven 
 on tin plates. 
 
 GINGERBREAD, White. — 
 Flour, 6 lbs. ; white sugar, 3 lbs. ; 
 rub 1 lb. of butter into the flour, 
 and \ oz. carraway seeds; mix 
 well with milk. Make it light the 
 same as Bath Cakes , page 46. 
 
 GINGER CAKES. -Beat 3 eggs 
 in \ pint of cream ; stir in a sauce- 
 pan till warm; add butter, 1 lb. ; 
 loaf sugar, £ lb. ; ginger, 2| ozs. 
 Stir these ingredients over the fire 
 to melt and mix; make into a 
 good paste with 2 lbs. of flour ; roll 
 out, cut into forms half an inch 
 thick. Lay on papers, and bake 
 in a hot oven. 
 
 GINGER DROPS. — Beat 2 
 ozs. of soft candied orange in a 
 mortar with a little sugar to a 
 paste ; mix with 1 oz of powdered 
 white ginger, with 1 lb. of loaf su- 
 
180 
 
 GLA 
 
 GLO 
 
 gar. "Wet the sugar with a little 
 water, and boil all together to a 
 candy, and drop on paper. 
 
 GINGER POP. — This is made 
 by adding strong ale to the Ginger 
 Beer ingredients, and fermenting. 
 
 GINGER WINE.— Fine loaf 
 sugar, 12 lbs. ; powdered ginger, 
 6 ozs. ; water, 6 gallons. Boil for 
 an hour. Whisk the whites of 6 
 eggs, to mix with the liquors. 
 When cold, put into a barrel, and 
 6 lemons cut into slices, and a cup- 
 ful of yeast ; ferment 3 days, then 
 bung. In eight days, bottle it. 
 It is improved by adding a pint of 
 brandy. 
 
 GLASS, to cut, &c. — Glass may 
 be easily filed, sawed, cut, drilled, 
 or turned, by keeping the edge of 
 the tool constantly wet with spirits 
 of turpentine. 
 
 GLASS, to draw on. — Grind 
 lamp black with gum water, and 
 common salt; draw the design 
 with a pen or hair pencil. 
 
 GLASS, to frost. — This may be 
 done by sugar of lead, Glauber’s 
 Salts, Epsom Salts. Dissolve # in 
 hot water, and apply with a brush. 
 
 GLASS, to join. — Melt a little 
 isinglass in spirits of wine, and 
 add a little water. Gently warm 
 the mixture over the fire. When 
 thoroughly melted, it forms a 
 transparent glue, which will unite 
 broken glass firmly, and so that 
 the joining will not be seen. 
 
 Lime mixed with the white of 
 an egg forms a very strong cement 
 for joining glass, porcelain, &c. 
 
 GLASS, to paint gold colour.— 
 Silver, I oz. ; antimony £ oz. ; 
 mix in a crucible ; then pound the 
 mass to powder, and grind it on a 
 copper plate, adding yellow-ochre, 
 or brick dust calcined again, 15 ozs., 
 and grind them well together with 
 water. 
 
 GLASS, to paint red. — Take 
 jet) 4 ozs. ; litharge of silver, 2 ozs.; 
 
 red chalk, 1 oz. Powder fine, and 
 mix. 
 
 GLASS, to remove crust from.— 
 Wash with sulphuric or muriatio 
 acid diluted with water, and mixed 
 with coarse sand. 
 
 GLASSES, to clean. — Wash 
 with warm water and soap, then 
 rinse in clean cold water; wipe 
 the wet off with a cloth, and finish 
 with a dry one. Sifted Fullers 
 Earth is excellent for cleaning 
 glasses. It restores the lustre of 
 glass. 
 
 GLASS STOPPLES, to loosen. 
 —Drop a little hot oil round the 
 stopple, close to the top of the 
 neck of the bottle, and place before 
 the fire so as not to crack. In 
 about half an hour apply more oil, 
 and then gently try to work it 
 about, occasionally gently beating 
 it against the sort part of your 
 hand, or gently strike it with a 
 very light wooden instrument. 
 
 If this does not succeed, apply 
 more oil, and a cloth dipped in hot 
 water wrapped round the neck 
 only. 
 
 Gloves to clean. — Wash in soap 
 and water ; then stretch them on 
 wooden hands, or pull them out in 
 their proper shape. Dry. If want- 
 ed yellow, rub with yellow ochre ; if 
 white, with pipe clay ; or mix the 
 two. 
 
 GLOVES, to cleanse. — Lay the 
 gloves upon a clean board, pass 
 over them with a brush a mixture 
 of fullers earth and powdered alum ; 
 sweep off, and rub well with dry 
 bran and whiting ; and dust them 
 well. But if they are greasy and 
 soiled, take out the grease with 
 crumbs of toasted bread, and burnt 
 bone powdered, then take a clean 
 woollen cloth, and rub them over 
 with the first-named powder. 
 
 GLOVES, Perfume for. — Ex- 
 tract of ambergris, 4 drops, spirits 
 of wine, 1 oz. Rub the inside 
 with cotton saturated with it. 
 
GOO 
 
 GOO 
 
 181 
 
 GLUE, Liquid. — Glue, water, 
 vinegar, each 2 parts. Dissolve 
 in a water bath ; then add alcohol, 
 
 1 part. An excellent cement. 
 
 GLUE, Liquid. — Shellac, 2 
 
 parts ; borax, 1 part. Boil till 
 the shellac is dissolved. 
 
 Shellac dissolved in naptha will 
 unite glass, china, wood, iron, &c. 
 
 GLUE, MOUTH. — Dissolve 4 
 ounces of tine Russian glue, or 
 gelatine, in water, adding two 
 ounces of sugar. Boil till it is of 
 a consistence to become solid when 
 cool. Then mould it to any size 
 you like. It may be wet with the 
 tongue, and applied to paper, silk, 
 
 GLUE, Portable for Draughts- 
 men , &c. — Glue, 5 parts ; sugar, 
 
 2 parts ; water, 8 parts. Melt in 
 a water-bath and cast it in moulds. 
 For use, dissolve in warm water. 
 
 GLUE, to resist water. — Boil l 
 lb. of glue in two quarts of skim- 
 med milk. 
 
 GLUE, Waterproof. — 1. Glue, 
 2 parts ; skimmed milk, 8 parts. 
 Melt, and evaporate in a water 
 bath to the consistence of strong 
 glue. 
 
 2. Glue, 12 parts; water suffi- 
 cient to dissolve it. Then add 
 yellow resin, 3 parts, and when 
 melted, add turpentine, 4 parts. 
 Mix thoroughly together. This 
 should be dune in a water-bath. 
 
 GOLD LIQUID. — Honey and 
 gold leaf in equal parts. Grind 
 intimately together upon a slab; 
 agitate with thirty times its weight 
 of hot water ; settle, and pour off ; 
 repeat the agitation. Dry the 
 gold. Mix up with gum water for 
 use. 
 
 GOOSE, fa la mode).— Skin 
 and bone the goose ; boil and peel 
 a dried tongue, also a fowl ; season 
 with pepper, salt, and mace, and 
 thenroll it round the tongue ; sea- 
 son the goose in the same way, 
 
 and lay the fowl and tongue on 
 the goose, with slices of ham be- 
 tween them. Beef marrow rolled 
 between the fowl and the goose, 
 will greatly enrich it. Put it all 
 together in a pan. with two quarts 
 of beef gravy, the bones of the 
 goose and fowl, sweet herbs, and 
 onion ; cover close, and stew an 
 hour slowly ; take up the goose ; 
 skim off the fat, strain, and put in 
 a glassful of good port wine, two 
 table-spoonfuls of ketchup, a veal 
 sweet bread cut small, some mush- 
 rooms, a piece of butter rolled in 
 flour, pepper, and salt; stew the 
 goose half an hour longer; take 
 up and pour the ragout over it. 
 Garnish with lemon. 
 
 GOOSE PIE. -Bone two young 
 green geese, of a good size, but 
 first take away every plug, and 
 singe them nicely. Wash them 
 clean ; and season them high with 
 salt, pepper, mace, and allspice. 
 Put one inside the other; and 
 press them as close as you can, 
 drawing the legs inwards. Put a 
 good deal of butter over them, and 
 bake them either with or without 
 crust : if the latter, a cover to the 
 dish must fit close to keep in the 
 steam. It will keep long. 
 
 GOOSE, to roast . — After it is 
 picked, the plugs of the feathers 
 pulled out, and the hairs carefully 
 singed, let it be well washed and 
 dried, and a seasoning put in of 
 onion, sage, and pepper and salt. 
 Fasten it tight at the neck and 
 rump, and then roast. Put it first 
 at a distance from the fire, and by 
 degrees draw it nearer. A slip of 
 paper should be skewered on the 
 breast-bone. Baste it very well. 
 When the breast is rising, take 
 off the paper ; and be careful to 
 serve it before the breast falls, or 
 it will be spoiled by coming flatted 
 to table. Let a good gravy be 
 sent in the disli.— Gravy and apple 
 
182 
 
 GOO 
 
 GOO 
 
 sauce: goose-berry sauce for a 
 green goose. 
 
 GOOSE SAUCE. — For Roast- 
 ed Goose y Ducky or Fork.. — Mix a 
 tea-spoonful of made mustard, a 
 salt-spoonful of salt, and a few 
 grains of cayenne pepper, in a large 
 wine-glassful of claret, or good 
 port wine ; pour it into the goose 
 just before serving up. Hu. 
 
 GOOSEBERRIES, toBottle . — 
 Gooseberries picked green from the 
 trees into bottles, corked tightly, 
 and buried in the earth, the corks 
 downwards, are as good at Christ- 
 mas as if freshly picked from the 
 trees. The old Red Rough and 
 the Warrington (both red) are 
 best for preserving ; the white or 
 green are best for bottling. 
 
 GOOSEBERRIES, to preserve. 
 —The old English boiling berry, 
 and the rough reds are the best. 
 Take 8 lbs of fruit, and 6 lbs. of 
 loaf sugar. Boil 40 or 50 minutes, 
 skimming well. Some prink each 
 berry with a needle. Jar the same 
 as other fruits. 
 
 GOOSEBERRY CREAM. — 
 Boil them in milk till soft ; beat 
 them, and strain the pulp through 
 a coarse sieve. Sweeten cream 
 with sugar to your taste j mix 
 with the pulp ; when cold, place 
 in glasses for use. 
 
 GOOSEBERRY FOOL.— Put 
 the fruit into a stone jar, and some 
 good sugar ; set the jar in a sauce- 
 pan of water over the tire. When 
 it is done enough to pulp, press it 
 through a colander ; have ready a 
 sufficient quantity of new milk, 
 and a tea-cupful of raw cream, 
 boiled together, or two or three 
 eggs, instead of the latter, and left 
 to be cold ; then sweeten it pretty 
 well with fine sugar, and mix the 
 pulp by degrees with it. — A table- 
 spoonful of orange-flower water, a 
 seasoning of cloves, cinnamon, or 
 nutmeg, greatly improve it. 
 
 GOOSEBERRY JAM.— Put 
 12 lbs. of the ripe red hairy goose- 
 berries gathered dry, into a pre- 
 serving pan with a pint of currant 
 juice; boil quick, beat them with 
 the spoon ; when they begin to 
 break, put to them of sugar 6 lbs. 
 and simmer slowly to a jam ; it 
 requires long boiling or it will not 
 keep. It is not expensive, but it 
 is excellent for tarts or puffs. 
 Bo not burn the bottom. 
 
 Another. — Gather your goose- 
 berries, (the clear white or green 
 sort when ripe ; top and tail, and 
 weigh them; a pound to three 
 quarters of a pound of fine sugar, 
 and half a pint of water ; boil and 
 skim the sugar and water ; then 
 put in the fruit, and boil gently 
 till clear ; then break and put in- 
 to small pots. 
 
 GOOSEBERRY JELLY. — 
 Make as currant jelly ; or it may 
 be made of green gooseberries, the 
 same as apple jelly. 
 
 GOOSEBERRY PIE. — Pick 
 and wash the gooseberries ; dry 
 them well ; let the dish be three 
 parts full of the gooseberries ; fill 
 up with sugar ; cover with a nice 
 puff paste. Put in a small cup in- 
 verted, to prevent the syrup esca- 
 ping. Some line the dish with 
 puff paste ; but a cover is gener- 
 ally sufficient. Bake in a moder- 
 ate oven 40 minutes. A. N. 
 
 GOOSEBERRY PUDDING, 
 to bake.— Scald the gooseberries 
 till they are soft ; drain ; when 
 cold, squeeze the juice through, 
 a sieve with a wooden spoon ; add 
 i lb. of sugar, \ lb. of butter, 4 ozs. 
 of Naples biscuits ; beat well six 
 eggs ; mix all together, beat 15 
 minutes ; pour into an earthen 
 dish with or without, paste. 
 
 GOOSEBERRY PUDDING. 
 —Chop fine £ lb. of beef suet; 
 roll it well into about 1 lb. of flour ; 
 then mix with cold water till it be- 
 
GOU 
 
 GOU 
 
 183 
 
 comes a nice paste ; add a little salt. 
 Line a buttered basin with the 
 paste, and let it be three parts full 
 of gooseberries ; fill up with fine 
 sugar, and cover with paste. Bake 
 1£ hour. Sauce, melted butter, 
 sweetened, or with fresh cream. 
 
 A. N. 
 
 GOOSEBERRY OR APPLE 
 TRIFLE. -Scald as many of either 
 of these fruits, as, when pulped 
 through a sieve, will make a thick 
 layer at the bottom of your dish ; 
 if of apples, mix the rind of half a 
 lemon grated fine ; add to both as 
 much sugar as will be pleasant. 
 
 Mix half a pint each of milk and 
 cream, and the yolk of one egg; 
 give it a scald over the fire, and 
 stir it all the time; do not let it 
 boil ; add a little sugar, and cool. 
 Lay it over the apples with a 
 spoon ; and then put on a whip 
 made the day before, as for other 
 Trifles. 
 
 GOOSEBERRY VINEGAR. 
 — Bright yellow English Goose- 
 berries, ripe, 1 quart ; stamp them 
 small; water, 3 quarts: stir well 
 together, and let them stand 48 
 hours; strain, and add 1£ lb. of 
 sugar. Let it remain in the cask 
 for 9 or 10 months. 
 
 GOOSEBERRY AND CUR- 
 RANT WINE. — Six gallons of 
 cold soft water; four gallons of 
 gooseberries ; four gallons of cur- 
 rants ; ferment ; mix raw sugar, 
 13 lbs. ; honey, 2 lbs. ; citric acid, 
 1 oz. Brandy, 6 pints. This will 
 make 12 gallons. 
 
 Another.— Water, 5£ gallons; 
 gooseberries and currants, 4 gals. ; 
 ferment; sugar, 13 lbs. ; tartar, in 
 fine powder, 1 oz. ; ginger, do. 3 
 ozs. ; sweet marjoram, half a hand- 
 ful. Brandy, 1 quart, or more. 
 Will make nine gallons. 
 
 GOUT. — Supposed to be a dis- 
 ease of the blood. It is generally 
 produced by luxurious living, beer 
 
 and wine drinking, and the want 
 of exercise; also by too free a use 
 of animal food, and intoxicating 
 drinks. These cause deficient se- 
 cretionary action, deficient perspi- 
 ration and urine, so as to corrupt 
 the blood with uric acid and other 
 matter, which should have been 
 ejected from the body, but which 
 are thrown upon some debilitated 
 part of the body, causing inflam- 
 mation and great pain. Gouty 
 inflammation does not terminate 
 in suppuration or gangrene, but 
 by an effusion of chalky liquid de- 
 posited at the joints, causing a 
 stiffness of them ; the deposit is 
 called chalk-stones. 
 
 A fit of the gout attacks sud- 
 denly, without warning, generally 
 in the night ; often with a severe 
 pain in the ball of the great toe, 
 the heel, or perhaps the whole 
 foot. The inflammation may also 
 attack the knee, hand, wrist, elbow, 
 &c M or change from one joint to 
 another. It is attended with a 
 quick pulse, fever, hot skin, con- 
 fined state of the bowels, urine 
 high colour, with dense deposits. 
 Hard malt liquor tends to produce 
 uric acid, even in spite of regular 
 exertions and labour. 
 
 Treatment . — First restore the 
 deficient secretions, and cleanse the 
 stomach and bowels. If there be 
 much fever, nausea, &c., give an 
 emetic, say 15 grains of ipecacu- 
 anha powder. Give purgatives ; 
 as small doses of rhubarb, about 
 10 grains, and bicarbonate of po- 
 tash, 15 grains. The following 
 are very useful internal remedies: 
 Infusion of gentian, 3 ozs. ; tinc- 
 ture of columba, 2£ drachms; 
 liquor potassa, 25 drops. Mix; 
 and take in four doses, two per 
 day. Or, 
 
 Dissolve 1 oz. of gum guiacum 
 in apint of the best French Brandy; 
 infuse a day, then add half a pint 
 
184 
 
 GRA 
 
 GRA 
 
 of water. Two table-spoonfuls to 
 be taken every morning fasting, 
 followed by a cup of tea. Or, 
 
 Rhubarb, saltpetre, milk of sul- 
 phur, mustard, of each, £ an oz. ; 
 powdered coriander seed, powdered 
 gumguiacum, ofeach^anoz. Mix; 
 take a tea-spoonful every other 
 night in a wine-glassful of weak 
 peppermint water. 
 
 Meadow-saffron, or colchicum, 
 is said to exert a wonderful influ- 
 ence over gouty affections : — Cal- 
 cined magnesia, 16 grains; vinegar 
 or wine of meadow-saffron, 1 
 drachm ; mix with 3 table-spoon- 
 fuls of peppermint water for a 
 draught. Of the wine alone, 
 (colchicum) take 30 or 40 drops 
 for several days. 
 
 Pain arising from inflammation 
 may be relieved by saturating a 
 piece of lint in spirits of wine and 
 camphor, applied to the part and 
 
 covered with oiled silk. Or 
 
 steam the part several times a-day 
 over the vapour of bitter herbs, 
 after which rub with the tincture 
 of cayenne ; in severe pain, add a 
 little opium. Occasionally apply 
 a poultice of bran and vinegar. 
 
 if gout of the stomach arises 
 from indigestible food, take an 
 emetic. On recovery, sponge the 
 body every morning with cold 
 salt and water, drying well and 
 using the flesh brush freely. T ake 
 also exercise in the open air freely. 
 The food must be plain — be spar- 
 ing of malt liquors — promote the 
 evacuations — be sparing of animal 
 food, avoiding it at supper — use un- 
 sifted flour, and vegetables, cooling 
 fruits — milk preparations — tea and 
 coffee should not be taken strong. 
 
 GRAPES, to prevent dropping 
 off . — Make a circular incision in 
 the wood, cutting a ring of bark, 
 about the breadth of the twelfth 
 of an inch. The wood acquires I 
 greater size about the incision, I 
 
 and the operation accelerates the 
 maturity, and also of the fruit. 
 
 GRAPES, to pickle . — Lay 
 grapes not too ripe, in a stone jar ; 
 then a layer of vine leayes, alter- 
 nately till the jar is full. Then 
 take 2 quarts of water, common 
 salt, £ lb. and bay salt, § lb. ; boil 
 30 minutes ; skim ; take off to 
 settle ; pour the liquor, milk warm, 
 upon the grapes, and lay plenty of 
 vine leaves upon the top; cover 
 close; stand two days ; then drain, 
 and dry the grapes. Put in flat 
 bottomed stone jars with vine 
 leaves in layers, and plenty on the 
 top. Boil a quart of hard water, 
 and 1 lb. of white sugar 15 min- 
 utes ; skim well, and add 3 blades 
 of mace, a nutmeg, and two quarts 
 of the best vinegar; when cold, 
 pour upon the grapes. Tie up 
 with bladders. 
 
 GRAPES, to preserve . — Into 
 an air-tight cask put a layer of 
 bran dried in an oven ; upon this 
 place a layer of grapes, well dried, 
 and not quite ripe, and so on alter- 
 nately till the barrel is filled ; end 
 with bran, and close air-tight; 
 they will keep 9 or 10 months. 
 To restore them to their original 
 freshness, cut the end of each 
 bunch stalk, and put into wine, 
 like flowers. Or, 
 
 Bunches of grapes may be pre- 
 served through winter by inserting 
 the end of the stem in a potato. 
 The bunches should be laid on 
 dry straw, and turned occasionally. 
 
 ■ Or they may be kept in layers 
 
 of Cotton, as the Americans do. 
 
 GRAPES, to preserve in bran - 
 dy . — Take close bunches of grapes, 
 not too ripe; put them into a jar 
 with 4 ozs. of sugar candy, and 
 fill the jar with brandy. Tie close 
 with bladder. Morello cherries are 
 done the same way. 
 
 GRAPE JAM. — Stew grapes 
 to a soft pulp, and strain. To 1 
 
GRA 
 
 GEA 
 
 185 
 
 lb. of pulp add 1 lb. of sugar. 
 Boil 25 minutes slowly, stirring 
 well. 
 
 GRAPE JELLY.— Mix equal 
 quantities of the juice of ripe 
 grapes, aud dissolved isinglass ; 
 add sugar as you like. Add two 
 glasses of Madeira, strain and put 
 into moulds. 
 
 GRAPE WINE. — Bruise a 
 gallon of white grapes into a gal- 
 lon of water, to stand a week with- 
 out stirring; pour off the liquor fine. 
 To each gallon, add 3 lbs. of lump 
 sugar ; after it ceases hissing, 
 stop it close, and in six months it 
 will be fit to bottle. Less water 
 used , and better the wine. 
 
 GRATES, bright to clean . — 
 Use rotten stone and sweet oil. 
 
 GRAVEL. — A collection of 
 sand or small particles of stone in 
 the kidneys, ureters, or bladder. 
 The urine oft gives the deposit of 
 a brick-dust appearance, uric acid. 
 The symptoms are shivering, pain 
 in the loins, generally felt more 
 severely on one side, and passing 
 downwards — towards the bladder, 
 a frequent desire to make water, 
 which is passed in small quanti- 
 ties, sometimes with blood, or for 
 a time not passed at all, irritation 
 about the neck of the bladder. As 
 the irritating matter passes from 
 the kidneys into the ureter, it pro- 
 duces pain so great as to cause 
 faintings and convulsive fits. The 
 transit of this matter may be made 
 in a few hours, or it may last 
 for several days. The follow- 
 
 ing are good remedies : — 
 
 Dissolve 3 drachms of prepared 
 natron or carbonate of soda, in a 
 quart of cold soft water, and take 
 half during the day. Continue as 
 the case may require. The great- 
 est martyrs have been relieved by 
 this simple remedy. Or, 
 
 Take one ounce of the spirits of 
 sweet nitre, two drachms of liquid 
 
 laudanum, and half an ounce of the 
 oil of juniper. Take a tea-spoon- 
 ful in a cup of linseed tea sweet- 
 ened with honey. This has per- 
 formed wonders. Or, 
 
 Take dandelion and marsh- 
 mallow roots, of each two ounces, 
 agrimony, a small handful, to 
 three quarts of water ; boil to two 
 quarts. Dose — a wine-glassful 
 
 every three or four hours. 
 
 A gentle aperient may at times 
 be given, and warm injections are 
 very soothing. Take also the Di- 
 uretic Infusion. Flannels dipped 
 in hot Tincture of Cayenne, and 
 wrung out, or the Stimulating 
 Liniment may be applied to the 
 pained part. Hops simmered in 
 vinegar, to which add 20 or 30 
 drops of laudanum. Drink at the 
 same time a strong infusion of 
 spearmint, and bathe the feet in 
 warm water. The vapour bath 
 now and then is very useful. 
 
 Dr. Beach advises the following : 
 — Acetate of potash, 2 drachms; 
 honey, £ oz. ; spirits of turpen- 
 tine, £ drachm ; carbonate of soda, 
 £ a drachm ; mint water or tea, 8 
 ozs. Mix. Dose, two table- 
 spoonfuls three times a day. 
 
 Eat largely of spinach. Or, 
 
 drink largely of warm water sweet- 
 ened with honey. Or, of pelli- 
 
 tory of the wall tea so sweetened. 
 
 . Qr, infuse an ounce of wild 
 parsley-seeds in a pint of white 
 wine for twelve days. Drink a 
 glass of it, fasting, three months. 
 To prevent its return, breakfast 
 for three months on agrimony tea. 
 It entirely cured me twenty years 
 ago, nor have I had a symptom of 
 it since. — Wesley. 
 
 Red onion juice, and horse-mint 
 tea, as much as the patient can 
 take morning and night, is a fine 
 remedy, and will dissolve stone. 
 
 GRAVY. — If richness be want- 
 ed in any gravy, a lump of butter. 
 
186 
 
 GRA 
 
 GRA 
 
 mixed with flour, and boiled in the 
 soup, will enrich and give greater 
 consistency. 
 
 Long boiling is necessary to give 
 the full flavour of the ingredients. 
 A clear jelly of cow heels is very 
 useful to keep in the house ; it is 
 a great improvement to gravies 
 and soups. 
 
 GRAVY. — Most joints will af- 
 ford sufficient trimmings, cuttings, 
 &c., to make half a pint of plain 
 gravy, which may be enriched, if 
 necessary, with various seasonings, 
 cow heel, lemon, sweet herbs, ham, 
 mutton, or veal. An eminent 
 cook observes, “ Good browning 
 may be made for roast meat and 
 poultry, by saving the brown bits 
 of roasted or boiled meat; cut them 
 small, cover them with boiling wa- 
 ter till next day in a basin, then 
 boil three minutes; strain; keep 
 for use. 
 
 Gravy for boiled Meat — May be 
 made with parings and trimmings, 
 or pour from a quarter to half a 
 pint of the liquor in which the meat 
 was boiled into the dish with it, 
 and pierce the inferior part of the 
 joint with a sharp skewer. 
 
 Gravy for Brown Sauces . — Take 
 some neck of beef ; cut it into thin 
 slices ; flour it well, and put it in- 
 to a saucepan with a slice of fat 
 bacon, a sliced onion, powdered 
 sweet marjoram, pepper and salt; 
 stir a little on a slow fire ; when 
 brown, put some water to it ; stir, 
 and boil half an hour, strain, and 
 take the fat off, adding a little 
 lemon juice. 
 
 Beef Gravy , See page 55. 
 
 Gravy Soup . — Take the bones 
 of a rump of beef, and a piece of 
 the neck ; wash them well ; and 
 then boil all the goodness from 
 them. Add some beef marrow; 
 strain off; put a piece of butter 
 into a stew-pan, brown it, add 
 a glass el good port wine ; put in 
 
 two carrots, pepper, salt, a little 
 sugar, and boiling water as needed. 
 Stew gently for 3 or 4 hours. 
 
 It may be varied by adding 
 onions, sweet herbs, cloves, mace, 
 or allspice, cayenne pepper, port 
 wine, mushroom ketchup, &c. 
 
 Gravy for a fowl. — Take the 
 neck, liver, and gizzard ; boil them 
 in half a pint of water, with toast- 
 ed bread, pepper, salt, thyme ; boil 
 till reduced to half ; add a glass of 
 port wine ; boil ; strain ; bruise 
 the liver well, and thicken with 
 butter rolled in flour. Instead of 
 the gizzard, you may use beef, or 
 ham. 
 
 GRAVY SAUCE for Ragouts, 
 Game , Poultry , $c. — Take a slice 
 of fat ham, or bacon, or 1 oz. of 
 butter, and an onion, upon it lay 
 1 lb. of juicy beef; cover; set on 
 a slow fire ; turn the meat about, 
 and slightly brown; add 1£ pint 
 of boiling water ; boil ; skim ; put 
 in brown toasted bread, a sprig of 
 savory, or lemon thyme, parsley, 
 lemon peel, allspice, black pepper, 
 stew two hours ; strain. To thick- 
 en it, add butter and flour melted 
 and mixed on the fire, add a little 
 of the gravy, stir, and add the re- 
 mainder gradually ; simmer gent- 
 ly 15 minutes; skim off the fat, 
 and pass through a sieve. 
 
 Gravy for a Turkey. — Lean beef 
 1 lb. ; hash and flour it; melt 1£ 
 oz. of butter in a stew-pan, and 
 put in the beef ; fry brown ; add 
 3 pints of boiling water, sweet 
 herbs, 3 blades of mace, 3 cloves, 
 a few pepper corns, a small carrot, 
 a brown crust of bread ; boil down 
 to a pint. Add salt. 
 
 Gravy may be made without 
 meat , by using butter , a glass each 
 of small beer, and water, chopped 
 onion, pepper, salt, grated lemon 
 peel, two cloves, ft spoonful of 
 mushroom ketchup, or walnut li- 
 quor ; put on the fire ; stir in some 
 
GRE 
 
 GRE 
 
 187 
 
 flour till the frotli sinks, and it 
 will be brown. Give all a boil up. 
 
 GRAYLINGS, to fry.— Scale, 
 gut, and well wash ; then dry 
 them, and lay them separately on 
 a board before the fire, after dust- 
 ing some flour over them. Fry 
 them of a fine colour with fresh 
 dripping; Serve with crimp pars- 
 ley, and plain butter. 
 
 Perch and Tench may be done 
 the same way. 
 
 GREASE AND OIL, to remove. 
 —Make a strong lye of pearl-ashes 
 and soft, water ; add as much un- 
 slaked lime as it will take up ; 
 stir it together ; let it settle ; bot- 
 tle it and stop close : have water 
 ready to lower it as used, and 
 scour the part with it. If the 
 liquor should lie long on the boards 
 it will extract the colour of them ; 
 Use care and expedition. Hu. 
 
 GREASE, to clean from Floors. 
 — Spread over the stain a thick 
 coat of soft soap, then pass a heat- 
 ed flat-iron a few times across it, 
 after which wash immediately 
 first with fullers’ earth water, and 
 then clean water. 
 
 GREASE SPOTS, to remove. 
 — The application of spirits of tur- 
 pentine, and a little essence of 
 lemon; wash with soap and water. 
 Some wash with alum water, or 
 white soap, potass, and ox-gall, or 
 with sour butter-milk mixed with 
 
 strong ascetic acid. Or apply a 
 
 solution of magnesia. 
 
 GREASE SPOTS, to remove 
 from books . — Moisten the spot 
 with a camel-hair pencil dipped in 
 spirits of turpentine ; when dry, 
 moisten with spirits of wine. 
 
 GREASE, to remove from cloth. 
 — Suit soap, and fullers earth, of 
 each £ lb. ; beat 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 rin- 
 sed, or rubbed off clean. 
 
 GREEN BRONZE DIP.— 
 Wine vinegar, 2 qts. ; verditer 
 green, 2 oz . ; sal-ammoniac. 1 oz. ; 
 salt, 2 oz. ; alum, £ oz. ; French 
 berries, 8 oz. ; boil the ingredients 
 together. 
 
 GREEN COLOUR, for con- 
 fectioners perfectly harmless . — 
 Infuse £oz. of saffron for 24 hours, 
 in distilled water ; then \ oz. of 
 carmine indigo, and ii.fuse in the 
 same way. Mix, and a beautiful 
 green colour is obtained. It may 
 be preserved a long time by evap- 
 orating to dryness, or by making 
 it into a syrup. 
 
 GREEN FIRE.— Take of flow- 
 ers of sulphur thirteen parts, of 
 nitrate of baryta, seventy-seven, of 
 oxymuriate of potassa, five, of rae- 
 ! tallic arsenic, two, of charcoal, 
 three. The nitrate of baryta 
 should be well dried and powder- 
 ed ; it should then be mixed with 
 the other ingredients, all finely 
 pulverised, and the whole tritura- 
 ted until perfectly blended together. 
 A little calamine may be occasion- 
 ally added, in order to make the 
 compound slower of combustion, 
 and it is above all things requisite 
 that the rubbing together of the 
 materials should be continued un- 
 til they are mixed. 
 
 GREEN GAGES, to preserve. 
 — Choose the largest, when they 
 begin to soften ; split them with- 
 out paring; strewuponthempartof 
 the sugar. Blanch the kernels with 
 a sharp knife. Next day, pour the 
 syrup from the fruit, and boil it 
 with the other sugar six or eight 
 minutes gently ; skim and add 
 the plums and kernels. Simmer 
 till clear, taking off' the scum ; put 
 the fruit singly into small pots, 
 and pour the syrup and kernels to 
 it. To candy it, do not add the 
 syrup, bqt observe the directions 
 
188 
 
 GRO 
 
 GUM 
 
 given for candying fruit; some 
 may be done each way. 
 
 GREEN GAGE JAM.— Peel 
 and take out the stones. To 1 lb. 
 of pulp put f lb. of loaf sugar ; boil 
 half&nhour; add lemon juice. A.N. 
 
 GREEN GAGE TART.— Se- 
 lect fruit not quite ripe, but sound ; 
 fill a pie-dish ; beat up £ lb. of 
 powdered sugar, in as much water 
 as will dissolve it ; pour over the 
 fruit, cover with puff paste, and 
 bake in a moderate oven. Lay on 
 a coating of yolk of egg with a 
 brush over the crust; put the 
 tart back in the oven for a few 
 minutes; sprinkle powdered sugar 
 over the top before serving. 
 
 GREEN GOOSEBERRY 
 JELLY. — Place the berries in hot 
 water on a slow fire till they rise 
 to the surface; take off; cool 
 with a little water, add also a lit- 
 tle vinegar and salt to green them. 
 In two hours drain, and put them 
 into cold water a minute ; drain, 
 and mix with an equal weight of 
 sugar ; boil slowly 20 minutes ; 
 sieve, and put into glasses. 
 
 GREEN OINTMENT.— One 
 ounce each chickweed, tansy, 
 wormwood, horehound, hops, and 
 a pinch of salt, finely powdered. 
 Bruise, put into a kettle, cover over 
 with lard and some spirits of wine. 
 Infuse a week or two, and then 
 simmer a little over the fire. Add 
 from 8 to 12 ozs. of Venice turpen- 
 tine. — This salve is very healing, 
 applied to wounds, sores, and ul- 
 cers. It is useful in contusions, 
 sprains, swellings, &c. 
 
 GRETNA BUNS.— Flour, 1 
 lb. ; yeast, 1 gill ; butter, £ lb. ; 
 which rub into the flour ; add the 
 yeast, and flour sufficient to form 
 the dough ; rise, and make into 
 cakes ; bake them on greased tins 
 in a quick oven. 
 
 GROUND IYY. See Robin- 
 son's Herbal ,— It is a purifier of 
 
 the blood, beneficial to the lungs 
 and kidneys. It is stimulant and 
 tonic. Taken in decoction and in- 
 fusion. Made into an ointment, 
 it cures inflammation of the eyes. 
 
 GROUND RICE MILK. 
 
 Boil a spoonful of ground rice, 
 rubbed down smooth, with better 
 than a pint of milk, a bit of cinna- 
 mon, lemon peel, and nutmeg. 
 Sweeten. 
 
 GROUND RICE PUDDING. 
 — Boil rather more than a table- 
 spoonful of ground rice in a pint of 
 new milk with lemon-peel and cin- 
 namon. When cold, add sugar, 
 nutmeg, and two eggs well beaten. 
 Bake with a crust round the dish. 
 
 Some incorporate currants or 
 
 raisins. 
 
 GROUNDSEL.— United with 
 chickweed, and slippery elm, it 
 makes an excellent poultice for in- 
 flammations and all painful swell- 
 ings. 
 
 GROUSE PIE. — May be made 
 as most fowl pies, seasoning with 
 cayenne, salt, cloves, stock, brown 
 gravy, and a glass of port wine. 
 
 GROUSE, to roast . — Roast 
 them like fowls; twist the head 
 under the wing. Roast carefully 
 half an hour. Serve with a rich 
 gravy with bread sauce, or on but- 
 tered toast, the underside saturated 
 with gravy. 
 
 GRUEL. — -Mix intimately a 
 table-spoonful of oatmeal or patent 
 groats in three or four of cold wa- 
 ter ; add a pint of boiling water, 
 and boil 8 or 10 minutes. 
 
 GUM ARABIC STARCH.— 
 Make a solution of the finest Gum 
 Arabic with hot water. Strain. 
 Put a little into theordinary starch; 
 mix well. It will give to muslin, 
 lawn, &c., a much improved ap- 
 pearance. 
 
 GUMS, Tincture for the . — In- 
 fuse 1 oz. of Peruvian bark, gross- 
 ly powdered, in £ a pint of brandy 
 
H 
 
 HAI 
 
 189 
 
 for two or three weeks. Gargle 
 the mouth every morning and 
 night with a teaspoonful of this 
 tincture diluted with an equal 
 quantity of rose-water. The ad- 
 dition of a little tincture of myrrh 
 will render it more effectual as a 
 tonic for the gums. 
 
 H. — This Letter is often aspira- 
 ted when it should not be, and not 
 aspirated when it should be. 
 Aspirated . Not to be aspirated. 
 
 Art, skill. 
 
 Heart 
 Hand 
 Hall 
 Halter 
 Hale 
 Ham 
 Hat 
 Hare 
 Hell 
 Hedge 
 Her 
 Hill 
 Hear 
 Hard 
 Cow herd 
 
 And, a conjunc. 
 All, every one. 
 Alter, to change , 
 Ale 
 
 Am, (to be). 
 
 At, prep. 
 
 Are, (to be). 
 
 Ell, a measure. 
 Edge. 
 
 Err, to do wrong. 
 Ill, unwell . 
 
 Ere, Ear. 
 
 Ardor. 
 
 Coward. 
 
 Words in which the h is not as- 
 
 piratedy or is 
 Spelt 
 
 J. I 
 § 
 
 f 
 
 Heir 
 
 air 
 
 Herb 
 
 erb 
 
 Historian 
 
 istorian 
 
 Historical 
 
 istorical 
 
 Honest 
 
 onnest 
 
 Honour 
 
 onnur 
 
 Hour 
 
 our 
 
 Humble 
 
 umbl. 
 
 Common words in which the h ts 
 often wrongly dropped, ggy" P ro- 
 nounce THE h STRONGLY : — 
 Horse, house, happy, heaven, head, 
 home, holy, hurt, heat, habit, hos- 
 pital, hostler, humour, &c. 
 
 Words which are often wrong- 
 ly aspirated: — Angel, amiable, 
 am, anecdote, animal, appetite, 
 earth, enemy, elegant, eloquent, 
 elephant, ever, image, imitate, 
 infant, opulent, odd, oracle, ora- 
 
 tory ugly. — Never pronounce these 
 with h , as hangel , hamiable, $c. 
 
 HADDOCKS, or Whitings , to 
 broil. — Gut and wash them; dry 
 them; rub a little vinegar over 
 them, to keep the skin on; dust 
 well with flour ; rub the gridiron 
 with butter; let the gridiron be 
 very hot ; turn the fish two or 
 three times. When served, lay 
 pickles round them, melted butter, 
 or cockle sauce. Rf- 
 
 Another way.—- Having cleaned 
 them, put them in a Dutch oven 
 before a quick fire; when the skins 
 rise, take them off; rub egg over 
 them, and strew them with a few 
 breadcrumbs, dredge with flour; 
 when you have turned them, rub 
 butter over them; turn till they 
 are done enough ; lay round them 
 cockles, muscles, or red cabbage. 
 Use shrimp sauce, or melted butter, 
 as you please. Rf. 
 
 HADDOCK, to boil.— The same 
 as for Cod. — Haddocks cured and 
 dried, &c., you may buy cheaper 
 than you can do them. 
 
 HAIR-BRUSHES AND 
 COMBS, to clean. — Dissolve pot- 
 ash in boiling water, and rub the 
 brush with soap; dip the brush 
 into the solution, and draw it 
 through the comb frequently, 
 taking care to keep the wood dry ! 
 Lastly, rinse the hair in cold water, 
 and dry. 
 
 HAIR, to dye.— Hair may be 
 changed from a red, gray, or other 
 colour, to a brown or deep black, 
 by a solution of silver. The silver 
 is dissolved in aquafortis, and 
 then largely diluted with water — 
 rain-water is the best. An emi- 
 nent physician says that the hair 
 will assume a darker hue by hav- 
 ing it cut close, and passing a 
 leaden comb through it every 
 morning and evening. 
 
 HAIR OILS. — Olive oil, 2 ozs.; 
 oil of lavender 1 drachm ; otto oi 
 
196 
 
 HAL 
 
 HAM 
 
 roses, \ drachm ; apply morning 
 
 and evening. Or, Palma Chris- 
 
 ti oil, 2 ozs. ; oil of lavender, oil 
 of rosemary, oil of nutmeg, 1 
 
 drachm each. Or, olive oil, 1 
 
 oz. ; oil of origanum, 1 drachm ; 
 
 oil of rosemary, 2 drachms. Or, 
 
 oil of sweet almonds, 2 ozs. ; 
 spermaceti, £ oz. ; melt over the 
 fire. Cool, and add a few drops 
 of oil of bergamot. 
 
 HAIR WASHES.— A weak 
 infusion of tea, with a small quan- 
 tity of rum, is a good application. 
 Apply with a sponge — If the per- 
 son can bear it, wash the head in 
 cold water, morning and night, 
 and then brush the head until of 
 a warm glow ; then apply twice a 
 day this mixture ; — tincture of 
 cantharides, j oz. ; eau de Cologne, 
 \ oz. ; rose water or distilled wa- 
 ter, 2 ozs. Or, wash the hair 
 
 with Windsor soap suds twice a 
 week, rub well in, wash with clean 
 soft water, and then apply a little 
 rum, brandy, or weak camphor 
 
 water. Or, to 1 oz. of borax, add 
 
 £ oz. of camphor ; dissolve in a 
 little spirits of wine ; then mix 
 with a quart of boiling water ; 
 cool, and it will be ready for use. 
 It cleanses and strengthens the 
 
 hair effectually. Or, boil in 
 
 water, 3 ozs. of sassafras wood, and 
 
 f oz. of pearl-ash. Or, honey, 
 
 4 lbs.’; tendrils of vines, 1£ lb.; 
 rosemary, 1 lb. Put into a still, 
 
 and distil slowly. Or, take 
 
 rosemary, maiden-hair, southern- 
 wood, myrtle berries, and hazle 
 bark, 2 ozs. each ; burn them to 
 ashes, and with the ashes make 
 a ley, and wash the hair with it. 
 It cleanses and strengthens the 
 hair. 
 
 HALIBUT, to fry. — Cut into 
 thin slices; rib it with a knife; 
 fry it almost brown with butter ; 
 take it up ; drain it from the but- 
 ter ; clean the pan, and put it in 
 
 again with port wine, sliced gin- 
 ger, nutmeg, anchovy, salt, and 
 saffron beaten ; fry a little more ; 
 add a little butter; shake well 
 together with a minced lemon. 
 
 HAMS, to choose. — Stick a 
 skewer or sharp knife under the 
 bone ; if it comes out with a plea- 
 sant smell, the ham is good ; but 
 if the knife be daubed, and has a 
 bad scent, do not buy it. Hams 
 short in the hock are best. Choose 
 not long-legged pigs. 
 
 HAMS, to cure. — If the weather 
 be cool, hang it up two days before 
 it is salted. Beat it with a rolling- 
 pin. Take plenty of common salt, 
 | lb. of course sugar, and 4 ozs. of 
 saltpetre; mix; warm; rub the 
 ham with it well, and lay the rest 
 of the salt upon it ; in two days 
 turn it ; rub it well with brine ; 
 baste it several times a-day for a 
 month, for a large ham ; drain, 
 wash off the salt with cold water ; 
 dry with a cloth ; rub black pep- 
 per over the inside and in at the 
 knuckle ; hang in a warm room to 
 dry. 
 
 Another way. — Hang two days 
 as before ; if large, use 1 lb. of 
 bay salt ; 4 ozs. saltpetre ; 1 lb. 
 coarse sugar, and a handful of 
 common salt, all finely powdered. 
 Rub in the mixture thoroughly. 
 Lay the rind downwards, and 
 cover the fleshy parts with the 
 mixture. Baste it often for four 
 weeks, turning every day ; pro- 
 ceed as before. 
 
 To give a high flavour. — Hang 
 as before. Sprinkle it with sfilt ; 
 let it drain ; make a pickle of 1 
 quart of strong beer, \ lb. of trea- 
 cle, 1 oz. of coriander seeds, 2 ozs. 
 juniper berries ; pepper, allspice, 
 saltpetre, 1 oz. each; sal prunella, 
 J oz.; a handful of salt, and a 
 head of shalot, sliced ; boil all to- 
 gether five minutes, and pour over 
 the ham. Rub and turn every 
 
HAM 
 
 HAM 
 
 19 1 
 
 day for a fortnight. This is for a 
 ham weighing 10 lbs. 
 
 HAMS, to keep. — The most 
 effectual way is to tie them closely 
 in cotton or canvass bags. Hang 
 in a dry, cool, and well ventilated 
 room when bagged. 
 
 HAM AND EGGS 'FRIED. — 
 Cut thin slices, place in the pan, 
 and fry carefully. Do not burn. 
 *VVhen done, break the eggs into 
 the fat ; pepper slightly ; keep 
 them whole; do not turn them. 
 
 Ham Rashers may be served 
 with spinach, and poached eggs. 
 
 HAMS, to coo&.-Scrape it clean. 
 Do not put into cold nor boiling 
 water. Let the water become 
 warm ; then put the ham in. 
 Simmer or boil lightly for five or 
 six hours ; take out, and shave 
 the rind off. Rub granulated su- 
 gar into the whole surface of the 
 ham, so long as it can be made to 
 receive it. Place the ham in a 
 baking-dish with a bottle of cham- 
 pagne or prime cider. Baste occa- 
 sionally with the juice, and let it 
 bake an hour in a gentle heat. A 
 slice from a nicely cured ham thus 
 cooked is enough to animate the 
 ribs of death . — American Receipt. 
 
 Or, having taken off the rind, 
 strew bread crumbs or raspings 
 over it, so as to cover it ; set it be- 
 fore the fire, or in the oven till the 
 bread is crisp and brown. Gar- 
 nish with carrots, parsley, &c. 
 The water should simmer all the 
 time, and never boil fast. 
 
 HAM EXTRACT. -Cut away 
 from a hara all the skin and fat ; 
 then take the meat from the bone 
 and put it into a large saucepan, 
 having plenty of water ; add two 
 large carrots, and three onions 
 sliced, a handful of sweet basil and 
 parsley, three cloves, and a table- 
 gpoonml of mushroom powder ; 
 stew over the fire for an hour, 
 then take out the bone, and put in 
 
 the meat. Set the saucepan, well 
 covered, on a slow fire, for two 
 hours : stir the ingredients well, 
 taste the flavour, and judge of the 
 thickness. Stew till the liquor, 
 when cold, is a very stiff jelly. It 
 must be put through a sieve, to 
 clear it from the vegetables and 
 meat. A table-spoonful of this 
 extract is sufficient to flavour a 
 tureenful of winter pea or carrot 
 soup, and a tea-spoonful in melted 
 butter makes an admirable sauce 
 for a roast fowl. To keep it some 
 time, add salt. 
 
 HAM AND CHICKEN PAT- 
 TIES. — Mince finely 1| lb. of 
 cold boiled or roasted chicken, and 
 1 lb. of lean ham. Put some good 
 gravy to the minced meat, (see 
 Gravy) with a little cayenne, or 
 white pepper, grated lemon peel, 
 and a squeeze of lemon. Stir till 
 hot. Fill the moulds lined with 
 paste, cover with crust, and bake. 
 Ham and Veal Patties may be 
 made the same way. Some mix a 
 little cream with it. 
 
 HAM PIE. — Slice cold boiled 
 ham half inch thick ; make a 
 good crust ; cover the dish, and 
 put a layer of ham ; clean a young 
 iowl; put pepper and salt in the 
 belly, and rub a little outside ; lay 
 the fowl on the ham ; boil eggs, 
 put in the yolks, cover all with 
 ham ; put on pepper, and cover 
 with crust. Rake, and when 
 done, fill with rich beef gravy. 
 
 HAM POTTED. — Take 2 lbs. 
 of cold lean ham ; 1 lb. of cold 
 roast veal. Cut, and pound very 
 fine, adding 12 ozs. of butter, 
 ground mace, nutmeg, and a little 
 cayenne pepper. Pot, and cover 
 with butter. — Chicken may be 
 potted with ham in the same way. 
 
 HAM SAUCE. — When a ham 
 is almost done with, pick the re* 
 maining meat from the bone ; beat 
 the meat and bone to a mash with 
 
192 
 
 HAft 
 
 HAR 
 
 the rolling-pin, put it into a sauce- 
 pan with three spoonfuls of gravy, 
 set it over a slow fire, and stir it 
 all the time ; when it has been on 
 some time, put to it a small bun- 
 dle of sweet herbs, some pepper, 
 and half a pint of veal gravy, and 
 stew over a gentle fire ; when it has 
 the flavour of the herbs, strain. A 
 little of this is an improvement to 
 all gravies. 
 
 HAM TOAST, -Ham, £ lb., 
 minced fine ; the yolks of two eggs ; 
 cream, two table-spoonfuls ; sea- 
 son with salt, and a very little 
 cayenne. Boil all together. Pour 
 it upon toast; cover with fine 
 bread, and brown it nicely. 
 
 HANDS, to whiten . — Take a 
 wineglassful of eau de Cologne, 
 half a cupful of lemon-juice, scrape 
 two cakes of Windsor soap to a 
 powder; mix well, then add a 
 tea-spoonful of sulphuric acid. 
 Mould it, and let it harden. 
 
 HARE, broiled . — The flavour of 
 broiled hare is very fine. The 
 legs and shoulders must be sea- 
 soned first, rubbed with cold but- 
 ter, and served very hot. 
 
 HARE, to jug . — Cut it up; 
 season with pepper, salt, allspice, 
 pounded mace, and nutmeg. Put 
 it into a jar with an onion, a clove 
 or two, a bunch of sweet herbs, a 
 piece of coarse beef, or good beef 
 steak, and the bones of the hare at 
 the top. Tie the jar down with 
 bladder or strong paper. Put in- 
 to a saucepan up to the neck. 
 Keep the water boiling four hours. 
 The jar will also do well in an 
 oven in two or three hours. 
 When it is to be served, boil the 
 gravy up with a piece of butter 
 and flour. Add a little stock 
 gravy, and a glass or two of port 
 wine. Pour it over the hare. 
 A little bacon is an improvement. 
 
 HARE, to pot . — Season and 
 bake with butter ; when cold beat 
 
 the meat in a mortar with some 
 nice cold ham, a little parsley, 
 thyme, &c. If not high enough, 
 add salt, mace, pepper, a little but- 
 ter melted in a spoonful of gravy 
 that came from the hare. Pot, 
 and cover with butter. 
 
 HARE, roasted . — After skin- 
 ning, wash well. Stuff with bread 
 crumbs, the liver half boiled, an 
 anchovy, or bacon, parsley, grated 
 lemon-peel, nutmeg, salt, cayenne, 
 the yolks of three eggs, and a lit- 
 tle lemon-thyme. Fasten all tight. 
 Boil half an hour. Take out and 
 roast it for one hour or more. 
 Baste it with milk till half done, 
 then with butter. Do not place 
 too near the fire. Serve with rich 
 gravy, melted butter, and currant 
 jelly sauce. The gravy may be 
 improved by ketchup, port wine, 
 and a little flour. 
 
 HARE SOUP.— Cut the hare 
 into pieces, and 1^ lb. of good beef; 
 put into a jar with 3 blades of 
 mace, two large onions, three an- 
 chovies, a little bacon or ham, a 
 bunch of sweet herbs, cayenne, 
 and a pint of port wine. Stew in 
 the oven three hours ; strain into 
 a stew-pan; put in \ lb. of French 
 barley, or the crumbs of two penny 
 rolls, ready boiled ; scald the liver, 
 rub it through a sieve into the 
 soup; place on the fire till near 
 boiling. Put toasted bread in the 
 tureen, and pour the soup upon it. 
 
 HARE, Stewed . — Cut to pieces ; 
 put into a stew-pan, with mace, 
 pepper, an onion stuck with cloves, 
 an anchovy, 1 lb. of beef, £ lb. of 
 bacon, sweet herbs, salt, nutmeg ; 
 cover with water; stew till the 
 hare is tender; strain the sauce 
 into a clean pan, and put in the 
 hare again with the sauce; take 
 butter the size of a walnut, rolled 
 in flour, a table-spoonful of ket- 
 chup, and two of red wine. Stew 
 till it is thick and smooth. 
 
HAS 
 
 HEA 
 
 193 
 
 HARNESS, to clean . — Free it 
 from all dirt, sweat, and grease. 
 Then use Bristol-brick, or rotten 
 stone, and pulverized charcoal, 
 and a little Galipoli oil. Apply it 
 with a soft brush, wipe off, and 
 polish off with charcoal dust. 
 
 The Brass Ornaments may be 
 cleaned with half ounce of oxalic 
 tin, half pint of water, and half 
 pint of naptha. Then polish off 
 with sal-ammoniac powdered, be- 
 fore a hot fire, and then with fine 
 whiting. 
 
 When the harness is faded, it 
 may be restored by a mixture of 
 logwood and bichromate of potass, 
 or aleppo galls, powdered, with a 
 little alum. 
 
 HARNESS POLISH.— Take 
 2 ozs. of mutton suet, 6 ozs. of 
 bees’ wax, 6 ozs. of powdered su- 
 gar-candy, 2 ozs. of soft soap, and 
 1 oz. of indigo or lamp black. 
 Dissolve the soap in a quarter of 
 a pint of water; then add the 
 other ingredients ; melt and mix 
 together ; add a gill of turpentine. 
 Lay it on the harness with a sponge, 
 and polish off with a brush. 
 
 HARROGATE WATER, Ar- 
 tificial . — Dissolve half drachm of 
 liver of sulphur, and 1 oz. of tar- 
 tarised kali in 1 quart of pure soft 
 water. It is as good as the real 
 Harrogate water. Take a wine- 
 glassful now and then. Useful 
 in chronic rheumatism, skin dis- 
 eases, and piles. 
 
 HARTSHORN JELLY. — 
 Simmer 8 ozs. of hartshorn shav- 
 ings with two quarts of water to 
 one ; strain, and boil it with the 
 rinds of four oranges and two lem- 
 ons pared thin ; when cool, add 
 the juice of both, \ lb. of sugar, 
 and the whites of six eggs beaten 
 to a froth; let the jelly have three 
 or four boils without stirring, and 
 strain it through a jelly-bag. 
 HASTY PUDDING. Rub 
 
 down a table-spoonful of flour in a 
 little cold milk, then stir it into a 
 pint of boiling milk; sweeten with 
 sugar, and serve hot. 
 
 Another is made by stirring flour 
 into boiling water, into which a 
 little salt ha3 been put. It is 
 served with treacle, or sugar, or 
 sugar and butter. It is good for 
 a lax state of the bowels, without 
 
 HASTY PUDDING, bated.— 
 Into a pint of cold milk stir \ lb. 
 of flour, and boil up ; let it stand 
 till cold ; then add two eggs beaten ; 
 mix well with sugar to sweeten, 
 and spices; put into cups and bake. 
 
 HATS. — When silk hats are 
 wetted by die rain, shake it off, 
 and wipe round frequently with a 
 silk handkerchief, and when dry 
 with a soft brush. 
 
 HAY, to ascertain the weight of. 
 — Measure the length and breadth 
 of the stack ; then take its height 
 from the ground to the eaves, and 
 add to this last one third of the 
 height from the eaves to the top. 
 Multiply the length by the breadth, 
 and the product by the height, all 
 expressed in feet ; divide the 
 amount by 27, to find the cubic 
 yards, which multiply by the 
 number of stones supposed to be 
 in a cubic yard (viz : in a stack of 
 new hay, six stones ; if the stack 
 has stood a considerable time, 
 eight stones ; and if old hay, nine 
 stones), and you have the weight 
 in stones. For example, suppose 
 a stack to be 60 feet in length, 30 
 in breadth, 12 in height, from the 
 ground to the eaves, and 9 (the 
 third of which is 3) from the eaves 
 to the top ; then 60 multiplied by 
 30 and by 15, is equal to 27,000; 
 27,000, divided by 27, is equal to 
 1,000 ; and 1,000, multiplied by 9, 
 is equal to 9,000 stones of old hay. 
 
 HEADACHE.— Take a small 
 handful of Centaury, and as much 
 H 
 
194 
 
 HEA 
 
 HEA 
 
 Feverfew, and one ounce of Camo- 
 mile Flowers, to two quarts of 
 water ; boil to one quart ; then 
 add while hot half an ounce of 
 rhubarb, and stir well. Dose — a 
 wineglassful three times a day. — 
 Wear the hair short, often wash 
 the head in cold water, rub the 
 hair dry, and keep the head un- 
 covered as much as possible. 
 Sometimes head-ache proceeds 
 from a torpid liver ; in that, case, 
 take extract of colocynth and blue 
 pill, of each f a drachm, and 4 
 drops of the oU of cloves. Make 
 into 12 pills. Dose, two to four. 
 —Bathing the crown of the head 
 every morning in cold water has 
 been found of singularuse. Should 
 the pain be extreme, apply must- 
 ard plasters between the shoulders, 
 and on the soles of the feet. 
 
 HEADACHE.— Rub the head 
 for a quarter of an hour. — Tried. 
 —Or, be electrified. — Tried.— 
 Or, apply to each temple the thin 
 yellow rind of a lemon newly 
 
 pared off. Or, pour upon the 
 
 palm of the hand a little brandy 
 and some zest* of lemon, and hold 
 it to the forehead ; or a little aether. 
 —Or, snuff up the nose cam- 
 phorated spirits of lavender.— Or 
 a little of horse radish. 
 
 Take of white- wine vinegar and 
 water, each three spoonfuls, with 
 half a spoonful of Hungary water. 
 Apply this twice a-day to the eye- 
 lids and temples. — Wesley. 
 
 HEADACHE, Chronic . 
 
 Keep your feet in warm water a 
 quarter of an hour before you go 
 to bed, for two or three weeks. — 
 Tried. Or, wear tender hem- 
 
 lock leaves under the feet, chang- 
 ing them daily.— — Or, order a 
 tea-kettle of cold water to be pour- 
 ed on your head every morning, in 
 a slender stream. Or, take a 
 
 * Zest is the juice of the peel 
 squeezed out. 
 
 large tea-cupful of carduus tea 
 without sugar, fasting, for six or 
 seven mornings. — Wesley. 
 
 HEADACHE, from heal . — 
 Apply to the forehead cloths dip- 
 ped in cold water. 
 
 HEALTH, Preservation of . — 
 Adopt the plan of rising early, and 
 never sit up late at night. 
 
 Wash the whole body every 
 morning with cold water, by means 
 of a large sponge, and rub it dry 
 with a rough towel, or scrub the 
 whole body for ten or fifteen min- 
 utes with flesh brushes. 
 
 Those who use cold water regu- 
 larly, either with a sponge or as a 
 bath, are able to bear exposure to 
 the weath er much better than with- 
 out its aid. 
 
 Drink water generally, and avoid 
 taking spirits, wines, and all fer- 
 mented liquors. 
 
 Sleep in a room which has free 
 access to the open air, and is well 
 ventilated. 
 
 Keep the head cool by washing 
 it with cold water when necessary, 
 and abate feverish and inflamma- 
 tory symptoms when they arise, 
 by preserving stillness. 
 
 Symptoms of plethora and indi- 
 gestion may be corrected by eating 
 and drinking less per day for a 
 short time. 
 
 Never eat a hearty supper, espe- 
 cially of animal food. Never in- 
 dulge in luxuries ; guard against 
 intemperance ; and never sit in a 
 draught, or in wet clothes, nor lie 
 in a damp bed. 
 
 Exercise regularly taken tends 
 to preserve the health. Walk one 
 or two miles a day, regardless of 
 weather, unless very bad indeed. 
 Even a lady with stout walking 
 boots, a large thick cloak, and an 
 umbrella, may defy bad weather. 
 
 In taking exercise in very severe 
 weather, keep your mouth close 
 and walk rapidly ; the air can only 
 
HEA 
 
 HEA 
 
 195 
 
 reach the lungs by a circuit of the 
 nose and head, and becomes warm 
 before reaching the lungs, thus 
 causing no derangement. Brisk 
 walking throws the blood to the 
 surface of the body, thus keeping 
 up a vigorous circulation, making 
 a cold impossible if you do not get 
 into a cold bed too quickly after 
 reaching home. Neglect of these 
 recautions brings sickness and 
 eath to multitudes every year. 
 
 The amount of exercise necessary 
 for health is variable, depending 
 upon natural constitution, educa- 
 tion, sex, and age. For men from 
 twenty to fifty, eight or ten miles 
 a day of walking exercise may be 
 taken as the average ; and for 
 women of the same age, about half 
 this quantity will suffice. Less 
 than this will go a great way, but 
 for keeping up high health, the 
 above amount, omitted only on 
 thoroughly wet days, may be con- 
 sidered necessary. 
 
 By all means avoid a morbid 
 desponding feeling, for scarcely any 
 thing is more injurious to health. 
 
 Mental as well as bodily exercise 
 is essential to the general health 
 and happiness ; therefore, labour 
 and study should succeed each 
 other. 
 
 The plainest food is the best, 
 taken in quantities so small as not 
 to oppress the stomach. A man 
 should never know that he has a 
 stomach except when he is hungry. 
 
 To increase muscular power, food 
 should be taken which does not 
 produce fat ; for fat is frequently a 
 sign of disease. A race-horse is 
 brought to his prime condition by 
 a system of training. So with 
 man, if he wishes to see the full 
 developement of all his muscular 
 power, he must restrict himself in 
 diet, and exhaust his fat by having 
 a good sweating every day, but not 
 to take cold. 
 
 Lying too long in bed is injuri- 
 ous to health. The want of ex- 
 pansion of the chest through exer- 
 cise, will aggravate or create con- 
 sumptive tendencies, which all 
 more or less have; and the con- 
 stant heat of the back or one side, 
 occasioned by cushioning, disturbs 
 healthy action. 
 
 When food rises in the stomach, 
 the stomach is speaking to us, and 
 we ought to listen to it, or health 
 will suffer. In due time head- 
 aches will be the result ; the liver 
 is oppressed, and cannot fulfil its 
 functions. There has been more 
 introduced into the body than can 
 be conveniently disposed of. Every 
 part receives some of the obtrusive 
 matter ; it is forced into the ab- 
 sorbents ; the blood is unwillingly 
 compelled to take a part of it ; the 
 brain feels the effect of the poison- 
 ous infusion ; the circulation is im- 
 peded ; the heart feels it, aud la- 
 bours hard to do its allotted work. 
 By persisting in the habit, life will 
 be shortened. 
 
 Too little food has its symptoms 
 as well as too much. The body 
 will flag for want of stimulus ; it 
 will lose warmth and energy ; and 
 if it be found that more food res- 
 tores both, and brings comfort, then 
 more food is wanted. Every one 
 should endeavour to discover his 
 own maximum and minimum al- 
 lowance, and adhere to it. 
 
 Those who think most, require 
 the most sleep. The time “ saved*' 
 from necessary sleep is destruction 
 to mind, body, and estate. Give 
 yourself, children, and servants, 
 the fullest amount of sleep by com- 
 pelling them to go to bed at some 
 early hour, and to rise in the morn- 
 ing the moment they awake of 
 themselves, and within a fortnight 
 nature will unloose the bonds of 
 sleep the moment enough repose 
 has been secured. 
 
196 
 
 HEA 
 
 HER 
 
 Rise and retire at a fixed hour ; 
 take a gentle walk before break- 
 fast ; and take your meals at tbe 
 same hours daily. 
 
 The less quantity of fermented 
 liquors you drink the better. 
 
 Nothing conduces more to health 
 and long life than abstinence and 
 plain food, with due labour. 
 
 Where water does not disagree, 
 value the privilege, and continue 
 it. 
 
 Late hours and anxious pursuits 
 exhaust the nervous system; there- 
 fore avoid them as much as pos- 
 sible. 
 
 In order that digestion may take 
 place, the food should be well chew- 
 ed. The stomach will not deal 
 with it in lumps. It must be tho- 
 roughly masticated and well mixed 
 with the saliva which flows into 
 the mouth during mastication. 
 
 Do without medicine if possible ; 
 but in case of real indisposition, 
 immediately consult a competent 
 medical man. 
 
 HEARTBURN. — Drink a pint 
 
 of very cold water. — Tried. Or, 
 
 drink slowly decoction of camomile 
 
 flowers. Or, eat four or five 
 
 oysters. — Wesley. 
 
 HEARTBURN. — "If acidity 
 of the stomach occasions the heart- 
 burn, absorbents are the proper 
 medicines. Take 1 oz. of powder- 
 ed chalk, | oz. of fine sugar, and 
 | oz. of gum arabic may be mixed 
 in a quart of water, and a tea-cup- 
 ful of it taken when necessary. 
 But the best absorbent is magnesia 
 alba. It acts also as a purgative. 
 This powder is not disagreeable; 
 it may be taken in a cup of tea, or 
 a glass of mint water.” Buchan. 
 
 If it arises from wind, take a tea- 
 spoonful of spirits of lavender, or 
 the Neutralizing Mixture. 
 
 HEARTBURN LOZENGES. 
 —Powdered lump sugar, 100 parts ; 
 prepared chalk, 15 parts ; subcar- 
 
 bonate of soda, 5 parts ; mucilage 
 to mix. 
 
 HEARTBURN, Bills for.— 
 Carbonate of ammonia, extract of 
 gentian, of each half a drachm ; 
 mix, and divide into twelve pills ; 
 take two twice or thrice a day. 
 
 HEARTBURN POWDER.— 
 Quassia, powdered rhubarb, of each 
 £ scruple ; and calcined magnesia, 
 1 scruple. Mix, and make into 12 
 powders. Take 3 per day. 
 
 Spanish liquorice has been found 
 a very good palliative in heartburn. 
 Neutralize the acid which produces 
 heartburn; take of carbonate of 
 soda, half a teaspoonful ; half a 
 teaspoonful of peppermint plant 
 powdered, in a table-spoonful of 
 brandy, and a little cold water; 
 take it for a dose. 
 
 HEAT, to moderate . — To mod- 
 erate the intensity of heat during 
 the summer, where slated or tiled 
 roofs are in close proximity with 
 bed-rooms ; let the roof, (i. e. the 
 slates) be whitewashed ; and the 
 temperature in the room under- 
 neath, which before was almost 
 insupportable, will be not only 
 tolerable, but very agreeable. The 
 materials to use are whiting, size, 
 or thin glue, and a little linseed 
 oil. This mixture has a good 
 body, and wtll not be very soon 
 washed off by rain. 
 
 HEMLOCK LINIMENT. — 
 Oil of Hemlock, \ oz. ; Camphor, 
 in gum, £ oz. ; opium, £ oz. ; 
 spirits of wine, 1 pint. Mix. It 
 is a first-rate rubefacient in inflam- 
 matory rheumatism, gout, quinsy, 
 inflamed breast, white swellings, 
 
 &c. 
 
 HERBS. — They make the best 
 medicines, and the completesfc 
 cures. For their Medical Proper- 
 ties, see Bobinson’s Herbal, 
 
 HERBS . — For dyspepsia , or 
 indigestion. Camomile, agri- 
 
 mony, betony, thistle, (blessed,) 
 
HER 
 
 HIC 
 
 197 
 
 carraway seeds, sweet flag, fennel, 
 garlic, horehound, hyssop, laven- 
 der, masterwort (the root), mint, 
 mustard seed, pennyroyal, horse 
 radish, rue, wormwood. 
 
 Decoctions of the above are made 
 by pouring boiling water on them. 
 A little should be taken in the 
 morning fasting. 
 
 For purging the bowels. — Class 
 1. The powerful are the following : 
 common dock, hellebore, (white), 
 in doses not exceeding four grains ; 
 black hellebore, from two to five 
 grains ; marshmallow leaf decoc- 
 tion, and mountain flax. 
 
 Class 2. more moderate ; buck- 
 thorn berry, broom, and dandelion. 
 
 For worms. — Bear’s-foot, cow- 
 hage, camomile, garlic, fern root, 
 savin, and wormwood. 
 
 Astringents , which serve to cor- 
 rect excessive discharges. Log- 
 wood, red roses, sage, and tormen- 
 til root. 
 
 Carminatives , or those herbs 
 which allay pain, or dispel wind 
 from the stomach ; aniseed, cara- 
 way seed, peppermint, spearmint, 
 ginger, and dill root. 
 
 Demulcents ; those herbs which 
 soften, or which lesson acrimony, 
 or the effects of stimulus on the 
 solids ; as, colt’s-foot, liver-wort, 
 mallows, liquorice root, comfrey, 
 &c. 
 
 Diaphoretics , or those whieh 
 promote perspiration ; burdock, 
 centaury, bay tree, betony, balm, 
 germander, lovage, and rue. 
 
 Tonics , or those which give 
 strength and vigour to the body ; 
 bistort, balm, bog-bean, camomile, 
 centaury (lesser), logwood, gen- 
 tian, southernwood, tansy, tor- 
 mentil, valerian, and wormwood. 
 
 To heal ulcers t — Adder’s tongue, 
 agrimony, archangel, arse-smart, 
 cuckoo pint, blue bottle, burdock, 
 bryony, soapwort, celandine, cen- 
 taury, chickweed, cinquefoil, com- 
 
 frey root, mugwort, cudweed, dog 
 grass, water dock, figwort, flax- 
 weed, foxglove, glass wort, ground 
 ivy, ground pine, tormentil, tansy, 
 bugle, scurvy grass, and night- 
 shade. 
 
 Either made into ointments with 
 hog’s-lard, or washes made of them, 
 and daily applied to the parts. 
 
 To purify the blood. — Agrimony, 
 borage, burdock (sea,) chickweed, 
 chervil, fennel, fir tree, fumitory, 
 garden cresses, wild water cresses, 
 ground pine, hops, maiden hair, 
 sorrel, and tansy. 
 
 Made into decoctions with hot 
 water, and taken every morning. 
 
 HERRINGS, fresh, to broil , or 
 roast. — Scale, gut, and wash ; cut 
 off the heads ; steep them in salt 
 and vinegar ten minutes ; dust 
 them with flour, and broil them 
 over or before the fire, or in the 
 oven. Serve with melted butter 
 and parsley. 
 
 Herrings are nice jarred , and 
 done in the oven, with pepper, 
 cloves, salt, a little vinegar, a few 
 bay leaves, and a little butter. 
 
 HERRINGS, fresh , to fry . — 
 Slice small onions, and lay in the 
 pan with the herrings ; add a lit- 
 tle butter, and fry them. Perhaps 
 it is better to fry the onions separ- 
 ately with a little parsley, and 
 butter, or drip. 
 
 HERRINGS, to pot.— Clean, 
 cut off the heads, and lay them 
 close in an earthen pot. Strew a 
 little salt between every layer; 
 put in cloves, mace, whole pepper, 
 cayenne, and nutmeg ; fill up the 
 jar with vinegar, water, and a 
 quarter of a pint of sherry, cover, 
 tie down ; bake in an oven, and 
 when cold pot it for use. — A few 
 anchovies and bay leaves inter- 
 mixed will improve the flavour 
 much. 
 
 HICCUP. — One drop of chemi- 
 cal oil of carraway on a small 
 
198 
 
 HOA 
 
 HON 
 
 lump of sugar, which must be 
 kept in the mouth till dissolved, 
 
 and then gently swallowed. If 
 
 you press firmly on the end of the 
 collar-bone next the throat, the 
 
 hiccuping will be stopped. Or 
 
 hold your breath as long as you 
 can. If it should prove obstinate, 
 and become spasmodic, a teaspoon- 
 ful of ether, 8 drops of laudanum, 
 in a glass of cold water, is the 
 best remedy. — It is often removed 
 by startling a person. 
 
 HICCUP. — Swallow a mouth- 
 ful of water, stopping the mouth 
 
 and ears. — Tried. Or, take any 
 
 thing that makes you sneeze.— 
 Or, three drops of oil of cinnamon 
 on a lump of sugar. — Wesley. 
 
 HIPS, Conserve of . — Cut off the 
 stalks of ripe Hips ; take out all 
 the seeds ; throw hot water upon 
 them, and let them stand till soft 
 enough to be sieved; mix the 
 pulp with the same weight of su- 
 gar, without boiling. Good for 
 consumptive coughs, hoarseness. 
 Where the cough is very trouble- 
 some, with mental depression, add 
 a few drops of laudanum, and of 
 tincture of valerian. 
 
 HOARSENESS. Rub the 
 
 soles of the feet, before the fire, 
 with garlic and lard well beaten 
 together, over night. The hoarse- 
 ness will be gone next morning.— 
 
 Or, take a pint of cold water, 
 lying down. 
 
 Or, swallow slowly the juice of 
 radishes. 
 
 Or, dry nettle roots in on oven ; 
 then powder them finely, and mix 
 with an equal quantity of treacle. 
 Take a teaspoonful twice a-day. 
 
 Or, boil a large handful of wheat 
 bran in a quart of water, strain, 
 and sweeten it with honey. Brink 
 frequently. — Wesley . 
 
 HOARSENESS. — Frequently 
 gargle with a decoction of sage. : 
 —Or, a solution of alum.— — Or, I 
 
 a solution of gum kino. — —Or chew 
 
 catechu. Or take two or three 
 
 times a day a teaspoonful of sweet 
 spirits of nitre in a wine-glassful 
 
 of weak ginger and water. Or 
 
 take occasionally a tablespoonful 
 of the decoction of horse-radish. 
 — Or dip a piece of flannel in 
 brandy, or in brandy and salt ; and 
 apply to the chest ; cover with a 
 dry flannel ; wear it all night.— 
 Boiled onions are sometimes useful 
 
 in colds, hoarseness, &c. Or, 
 
 take spermaceti and sugar candy, 
 equal parts, and make them into a 
 fine powder. A piece of ancho- 
 
 vy has been known to restore the 
 proper tone of the voice. 
 
 HOARSENESS OF SING- 
 ERS. — A celebrated singer states, 
 that the greatest benefit is deriv- 
 able from taking, during five or six 
 days, twice a-day, five or six drops 
 of nitric acid in a glass of sugared 
 water. If from use the acid loses 
 its efficacy, the dose may be in- 
 creased to ten or twelve drops. 
 
 HONEY balsam of — To 1 lb. 
 of honey add a teacupful of vine- 
 gar; boil and skim; when cold 
 stir in 1 oz. of elixir of paregoric, 
 and bottle. This is first-rate for a 
 cough: dose, one table-spoonful 
 three times a day. 
 
 HONEY OF ROSES.— Dried 
 red rose buds, 4 ozs. ; clarified 
 honey, 5 lbs.; distilled boiling 
 water, 3 pints ; macerate the rose 
 leaves in the water for 6 hours ; 
 then mix the honey with the 
 strained liquor, and boil to a syrup. 
 Good for sore mouths, &c. 
 
 HONEY OF VIOLETS.— 
 Violet flowers, the bottoms chip- 
 ped off, 2 lbs. ; infuse in 2 quarts 
 of water ; boil up, and add 2 lbs. 
 of honey ; boil to a syrup ; press 
 the liquid part through a linen 
 cloth. 
 
 HONEY WATER. — Powder 
 2 ozs. of volatile salts ; dissolve it 
 
HOP 
 
 HOR 
 
 199 
 
 in a pint of water for use. It is a 
 ood cosmetic. Add a little laven- 
 er water. 
 
 HOOPING COTJGH.— Use the 
 
 cold bath daily. Or, rub the 
 
 feet thoroughly with hog’s lard, 
 before the fire, at going to bed, 
 and keep the child warm there- 
 in. Or, rub the back at lying 
 
 down with old rum. It seldom 
 
 falls. Or, give a spoonful of 
 
 the juice of pennyroyal, mixed with 
 brown sugar-candy, twice a-day. 
 
 HOOPING COUGH. -Dissolve 
 a scruple of salt of tartar in a 
 quarter of a pint of water ; add 8 
 drops of laudanum, sweeten it 
 with sugar. Give to an infant a 
 teaspoonful four times a day ; two 
 years old, two spoonfuls ; for four 
 
 years, a table-spoonful. Or, 
 
 take flower of Benjamin, and 
 strained opium, of each 2 drachms, 
 camphire, 2 scruples, essential oil 
 of aniseeds, half a drachm, recti- 
 fied spirit of wine, one quart, 4ozs. 
 of powdered liquorice, and 4 ozs. 
 of honey: digest and strain.— 
 Or, take of musk julep, 6 ozs. ; par- 
 egoric elixir, £ oz., volatile tincture 
 of valerian, 1 drachm ; mix, and 
 take two spoonfuls three or four 
 times everyday. Or, take ipe- 
 
 cacuanha, 14 grains ; warm water 
 £ a pint. Infuse. Take a tea- 
 spoonful now and then. 
 
 HOOPING COUGH, Embro- 
 cation for. — Olive oil eight ounces, 
 oil of amber, four ounces, oil of 
 cloves, sufficient to scent it strong- 
 ly ; croton oil, 3 drops ; mix, rub 
 
 on the chest. Or, oil of amber, 
 
 and spirits of hartshorn, equal 
 parts. Mix. Apply to the soles 
 of the feet, and to the palms of 
 the hands, morning, noon, and 
 night. 
 
 HOPS. — The extract of tinc- 
 ture of hops may he used instead 
 of opium in most cases \ it is 
 
 not narcotic, but very anodyne. 
 In consumption it gives ease 
 without any deleterious effects. 
 Its valuable medicinal properties 
 are but little known. In jaundice, 
 indigestion, melancholy, nervous 
 depression, &c., it has been of 
 singular use. A strong infusion 
 oi* decoction, is a cure for indiges- 
 tion, attended with nervous irrita- 
 tion, weakness of the stomach and 
 bowels ; and for typhoid fevers, and 
 twitching of the tendons. It is of 
 vast service in the after pains of 
 child-birth. It may be taken in 
 tincture, decoction, infusion, or 
 pills made of the extract. 
 
 HOPS, Infusion of. — Hops, 2 
 ozs. ; boiling water, I quart. In- 
 fuse a day. Dose ; a wineglassful. 
 — The Tincture is made by macer- 
 ating 1 oz. of the hops in quarter 
 of a pint of proof spirits ; dose, 
 | a drachm to 1 drachm. The 
 Extract is made by boiling the 
 strength of it obtained by infusion 
 or decoction, to a thin syrup, and 
 then evaporating till it becomes 
 thick. Cover close. Dose, in 
 pills, from four to ten grains. 
 
 Hops heated, in a flannel bag, 
 are a good remedy for the tooth- 
 ache, and neuralgic pains. A bag 
 of hops warmed, and put under 
 the head, allays nervous excite- 
 ment, and procures sleep. Dr. 
 Beech says, he has “ given it 
 with success in inflammation of 
 the bowels.” A strong decoction, 
 half a pint at a time, is drunk by 
 the Spaniards for venereal. 
 
 HOREHOUND.— The plant is 
 very stimulant, diaphoretic, pec- 
 toral, and tonic. It is good for 
 coughs, asthma, and female weak- 
 ness. Very beneficial in con- 
 sumption— See FulmonaryBaham t 
 or Syrup. 
 
 HOREHOUND, to candy.— 
 Boil some horehound till the juice 
 is extracted. Boil some sugar till 
 
200 
 
 HOR 
 
 HOR 
 
 feathery; (See Sugar); add the 
 juice to the sugar, and boil till it is 
 again the same height, stir till it 
 is thick; pour into a paper case 
 dusted with fine sugar, and cut 
 into squares. 
 
 HOREHOUND CAKES. 
 
 Boil 3 lbs. of raw sugar in one 
 pint of water, till candied ; then 
 rub a little dried horehound into 
 the pan while boiling. Pour it on 
 buttered paper. 
 
 HOREHOUND SYRUP. — 
 Dried horehound, 2 ozs. ; honey, 
 £ lb. ; boiling water, \ pint ; 
 spirits, £ pint ; honey, 4 oz. ; 
 laudanum, 20 drops; essence of 
 lemon, 1 teaspoonful. Infuse the 
 horehound in the spirits and 
 water for 2 days; then add the 
 other ingredients. 
 
 HORSE RECIPES. — The 
 following Recipes are very useful : 
 —Horse Ointment. — Resin 4 ozs. ; 
 bees’ wax, 3 ozs. ; hog’s lard \ lb. ; 
 common turpentine, 6 ozs ; dissolve 
 in a pipkin with a gentle heat; 
 then add 2 ozs. of fine verdigris, 
 stir well together, and strain the 
 whole through a coarse cloth : cool 
 for use. This is a good ointment 
 for a wound, or bruise in flesh or 
 hoof, broken knees, galled backs, 
 bites, cracked heels, mallenders, or, 
 when a horse is gelded, to heal and 
 keep off the flies. 
 
 Furgefor a horse. — Aloes, 1 oz ; 
 rhubarb, 2 drs. ; oil of mint, 4 drops, 
 made into a ball with honey. 
 
 Cordial for a horse.— If the horse 
 is weak through travel, give him 
 a pint of warm ale, with 1 oz. of 
 diapenteinit. Diapente will com- 
 fort his bowels, drive out cold and 
 wind, and may cause him to carry 
 his food the longer. — Diapente is 
 composed of gentian root, bay ber- 
 ries, bay leaves, birthwort, mint, 
 and myrrh. 
 
 Sore bach. — If the saddle bruises 
 his back and. makes it swell, a 
 
 greasy dishcloth laid on hot, and a 
 cloth over it, bound on fifteen min- 
 utes, (with a surcingle), and re- 
 peated once or twice, will sinkitflat. 
 If it is slight, wash it with a little 
 salt and water only. Alter the 
 saddle, that it may not press upon 
 the tender part, for a second bruise 
 will be worse than the first. 
 
 Splint . — The splint is a fixed, 
 callous, bony excrescence, growing 
 upon the flat of the inside or out- 
 side, of the shark bone; a little 
 under, and not far from the knee, 
 and may be seen and felt. — Cure. 
 To take it off, first cut the hair close, 
 then gently beat it with a round 
 rule until it appears hot to the 
 touch, then rub hard soap all a- 
 round the edge of the splint, to 
 prevent the blister affecting any 
 other part, and apply on the splint 
 the following blister ointment : 
 mercurial ointment, 1 oz. ; Span- 
 ish flies, 2 drs., mixed well to- 
 gether ; a little of this may be ap- 
 plied once a week until the splint 
 is removed. 
 
 Spavin . — The Spavin is of the 
 same nature, and appears, in like 
 manner, on the instep bone behind, 
 not far below the hough. — Cure. 
 The same blister as recommended 
 for splints : if it fails, firing and 
 turning the horse to grass for three 
 months, is the best method. 
 
 HORSES, to water . — Water is 
 as necessary to a horse as food, and 
 horses are found to thrive better 
 by having water ad libitum than by 
 being stinted. The best way is to 
 have the manger divided, so that 
 com may be in one. half and the 
 water in the other :4by this plan 
 the horse takes the^water as he 
 wants it, and not when it is offered 
 to him. The plan of having the 
 water in the manger has been tried 
 by a great number of the London 
 merchants, and found to answer 
 admirably. 
 
HOT 
 
 HUN 
 
 201 
 
 HORSERADISH SAUCE.— 
 Grate very small a stick of horse- 
 radish ; then with two tablespoon- 
 fills of it, mix a little salt, Mid four 
 tablespoonfuls of cream ; stir brisk- 
 ly, and add gradually a wineglass- 
 ful of vinegar, and a little sherry 
 wine. Excellent with cold roast 
 beef. 
 
 Another . — Grate horseradish in- 
 to a basin, then add three table- 
 spoonfuls of cream, a teaspoonful 
 of mustard, and a little salt. Mix 
 well with half a cupful of vinegar, 
 to which has been put a little melt- 
 ed butter, a little gravy, and some 
 mushroom, or walnut ketchup. 
 Season with clove, black, or cay- 
 enne pepper. A . N. 
 
 HORSERADISH VINEGAR 
 — To 3 ozs. of scraped horseradish, 
 put a quart of best vinegar, 1 oz. 
 of minced shalot, and 1 dr. of 
 cayenne. Let it stand a week. 
 
 HOSIER BISCUIT. — One 
 pint of new milk. Stir in a tea- 
 spoonful of salt, and flour, until 
 it becomes a stiff batter ; add two 
 table-spoonfuls of yeast; let it 
 rise in a warm place as much as it 
 will. Then stir in a teaspoonful 
 of bicarbonate of potass dissolved 
 in hot water ; beat up three eggs ; 
 stir them, and flour with the bat- 
 ter till it becomes thick dough; 
 let it rise ; knead again ; cut to 
 biscuit shape; bake in a quick 
 oven. 
 
 HOTCH-POTCH.— Stew peas, 
 lettuce, and onions in a little wa- 
 ter with a beef or ham bone. While 
 these are doing, fry mutton or 
 lamb steaks brown; forty min- 
 utes before dinner put the steaks 
 into a stew-pan, and the vegeta- 
 bles over them ; stew, and serve 
 
 in a tureen. A knuckle of veal 
 
 and scrag of mutton, 6tewed with 
 vegetables, as above, will make a 
 nice hotch-potch. 
 
 HOTCH POTCH, of different 
 
 kinds . — Take a brisket of beef, or 
 mutton steaks or pigeons, rabbits 
 cut in quarters, or veal, or poultry; 
 boil long over a slow fire in a lit- 
 tle liquid, with onions, carrots, 
 parsnips, turnips, celery, parsley, 
 shalots, spices, a laurel leaf, thyme, 
 sausages, and thin broth or water. 
 When done, drain. 
 
 Fowl may be done in the same 
 way, pickled pork, a little ham, 
 &c. Figeons also with bacon, 
 broth, a little butter, nutmeg, 
 ginger, a little lemon, &c. 
 
 HOT WATER PIPES, to stop 
 leakage in . — Iron borings and fi- 
 lings, mix them with vinegar and 
 a little sulphuric acid; let the 
 mixture stand till it becomes a 
 paste ; with this fill up the cracks, 
 where the leakage is ; and if the 
 pipe has been previously dried, 
 and is kept dry till the paste hard- 
 ens, it will effectually stop the 
 leakage, and will last a long time. 
 
 HOUSELEEK.— It is used as 
 a cooling application to sores, ul- 
 cers, &c. The juice mixed with 
 cream is good for inflammation of 
 the eyes, and erysipelas. Taken 
 inwardly it is good for fevers,* cool- 
 ing them down wonderfully. First 
 give a purgative to cleanse the sto- 
 mach and bowels ; then bruise the 
 houseleek ; adding to the juice its 
 weight in fine sugar to form a syr- 
 up. A tablespoonful every two 
 hours. Frink balm or catnep tea. 
 This receipt is worth gold. See 
 Robinson's Family Herbal. 
 
 HUNTER’S PUDDING. -Mix 
 ; 1 lb. each of suet, flour, currants, 
 rasins stoned, and cut ; the rind 
 of half a lemon shred fine; 6 Ja- 
 maica peppers finely powdered, 4 
 eggs, a glass of brandy, salt, and 
 a little milk to make it of a proper 
 consistence ; boil it in floured 
 cloth 8 or 9 hours. Serve with 
 white sauce. This pudding will 
 keep 6 months, if tied up in the 
 same cloth. 
 
202 
 
 HYD 
 
 HYD 
 
 HYDROGEN GAS, to make.— 
 Procure granulated zinc, put it in- 
 to a bottle, and pour over it 1 pint 
 oil of vitriol (sulphuric acid) to 5 
 or 6 pints of water ; to collect the 
 gas you must have a pipe inserted 
 through the cork leading to a 
 rneumatic trough or bladder. 
 
 HYDROPHOBIA. See Bite 
 of a Mad Bog. 
 
 HYDROPHOBIA. — Immedi- 
 ately wash the bitten part with 
 clear water ; then take good to- 
 bacco, (leaf tobacco, if possible; 
 if not, strong manufactured cut 
 tobacco) and make a suitable poul- 
 tice for the place, changing it 
 three or four times a day for a 
 week. This effectually absorbs 
 
 every thing poisonous Astrong 
 
 decoction of the roots of the white 
 ash will cure the bite of a mad 
 dog.— At Ulina, inFriula, aman 
 suffering under the agonising tor- 
 tures of hydrophobia, was cured 
 by draughts of vinegar given him 
 by mistake. A physician at Padua 
 hearing of it, tried the same reme- 
 dy upon a patient at the hospital, 
 giving 1 lb. of vinegar in the 
 morning, another at noon, and a 
 third at sunset, and the man was 
 speedily and perfectly cured. 
 
 CURE for HYDROPHOBIA 
 —Dr. Buisson, of Lyons, claims to 
 have discovered a remedy. In at- 
 tending a female patient in the 
 last stage of canine rabies, the 
 doctor imprudently wipedhis hands 
 with a handkerchief impregnated 
 with her saliva. He had a slight 
 abrasion on the index finger of the 
 left hand, and confident in his 
 own curative system, the doctor 
 merely washed the part with wa- 
 ter. However, he was fully aware 
 of the imprudence he had commit- 
 ted, and gives the following ac- 
 count of the matter afterwards: — 
 “ Believing that the malady would 
 not declare itself until the 40th 
 
 day, and h&vingnumerous patients 
 to visit, I put off from day to day 
 the application of my remedy — 
 that is to say, vapour baths. The 
 ninth day, being in my cabinet, 
 I felt all at once a pain in the 
 throat, and a still greater one in 
 the eyes. My body seemed so light 
 that I felt as if I could jump to a 
 prodigious height, or that, if I 
 threw myself out of a window I 
 could sustain myself in the air. 
 My hair wa3 so sensitive that I ap- 
 peared able to count each separ- 
 ately without looking at it. Saliva 
 kept continually forming in the 
 mouth. Any movement of the 
 air indicted great pain on me, and 
 I was obliged to avoid the sight of 
 brilliant objects ; I had a contin- 
 ual desire to run and bite, not hu- 
 man beings, but animals, and all 
 that was near me. I drank with 
 difficulty, and the sight of water 
 distressed me more than the pain 
 in the throat. I believe that, by 
 shutting the eyes, any one suffer- 
 ing under hydrophobia can always 
 drink. The fits came on every 
 five minutes, and 1 then felt the 
 pain start from the index finger 
 and run up the nerves to the 
 shoulder. In this state, thinking 
 that my course was preservative 
 and not curative, I took a vapour 
 bath, not with the intention of 
 cure, but of suffocating myself. 
 When the bath was at a heat of 52 
 Centigrade (93 3 5 Fahrenheit), 
 all the symptoms disappeared, as 
 if by magic, and I have never felt 
 any thing more of them. I have 
 attended more than 80 persons 
 bitten by mad animals, and I have 
 not lost a single case.” When a 
 person has been bitten by a mad 
 dog he must for seven successive 
 days take a vapour bath a la 
 Russe, as it is called, of 57 to 63 
 degs. This is the preventive 
 remedy. When the disease is de- 
 
HYP 
 
 HYS 
 
 203 
 
 clared, it only requires one vapour 
 bath, rapidly increased to 37 Cen- 
 tigrade, then slowly to 63 ; the 
 patient must confine himself to his 
 chamber until the cure is com- 
 plete. Dr. Buisson mentions 
 other curious facts. An American 
 had been bitten by a rattlesnake, 
 about eight leagues from home ; 
 wishing to die in the bosom of his 
 family, he ran the greater part of 
 the way home, and going to bed 
 perspired profusely, and the wound 
 healed as any simple cut. The 
 bite of the tarantula is cured by 
 the exercise of dancing, the free 
 perspiration dissipating the virus. 
 If a young child be vaccinated and 
 then be made to take a vapour 
 bath, the vaccine does not take. 
 Galignani. 
 
 When first bitten, or when the 
 symptoms are manifest, give a 
 dessert-spoonful of the anti-spas- 
 modic tincture, and a mild injec- 
 tion. Then proceed to the vapour 
 bath, as hot as the patient can 
 bear it. After the bath, give an 
 emetic. The wound should be 
 cupped, and caustic potash applied 
 afterwards. Apply a yeast poultice, 
 and keep up the discharge. Add 
 a little powdered charcoal to the 
 poultice. Repeat the vapour bath 
 and the injection every ten or 
 twelve hours. The diet should 
 be light and unstimulating ; the 
 drink sudorific, or promoting per- 
 spiration. Drink oft a decoction of 
 skullcap, and at night take sulphur 
 and cream of tartar. 
 
 HYPOCHONDRIA or Melan - 
 cJiolly. — A disordered state of 
 mind caused by the debility of the 
 nervous system. It is manifested 
 by lowness of spirits, inactivity, 
 shunning and dreading effort, fore- 
 boding of evil, fears without cause ; 
 —physically by flatulency, eruc- 
 tations, costiveness, pale urine, 
 palpitations, spasmodic pains in 
 various parts of the body, &c. 
 
 Treatment. — First ascertain the 
 causes of the disease, and try to 
 remove them. As to medicine, 
 give an emetic; if the disease is 
 obstinate, repeat it ; give also ano- 
 dyne aperients and injections. 
 For an hypochondriac, the Dyspep- 
 tic Till is very efficacious, taken 
 at night. Also the Nervous Fill. 
 Treat the patient kindly and en- 
 couragingly. Harshness will ag- 
 gravate the disease. The great 
 thing is to arouse the nervous 
 energy from its lethargy ; and this 
 must be effected as above, and also 
 by giving tonics, light and diges- 
 tible food, open air exercise, sea 
 air, change of scenes, travelling 
 and lawful amusements. An aged 
 minister once said that “weak 
 nerves are the devil’s fiddle 
 strings, and he always plays well 
 on them.” 
 
 Should this disease arise from 
 affections of the liver, he must be 
 treated for that disease also. The 
 following is a good pill for melan- 
 choly ; — Lobelia Seed, I drachm ; 
 Extract of Dandelion, 3 drs. ; 
 Bloodroot, 1 dr. ; Senna, powder- 
 ed, 2 drs. ; Cayenne, 1 dr. ; vale- 
 rian powdered, 2 drs. ; butternut 
 powdered, 3 drs. Form into pills 
 with syrup and oil of mint. Two 
 or three, three times a-day. 
 
 These ingredients may he 
 obtained at the Medical Botanists. 
 
 HYSSOP. — It is very useful in 
 colds, coughs, catarrhs, influenza, 
 and affections of the lungs ; as a 
 gargle for sore mouth. See Mob- 
 xnson's Herbal. 
 
 HYSTERICS. — This disease 
 mostly affects young, nervous, 
 single women. It manifests itself 
 by fits, often preceded by nervous 
 lowness, difficult breathing, sick- 
 ness at the stomach, palpitations, 
 and a pain at the left side, a rumb- 
 ling noise in the bowels, the sensa- 
 tion of a ball ascending to the 
 
204 
 
 HYS 
 
 ICE 
 
 throat, with the feeling of suffoca- 
 tion, convulsions, laughing and 
 crying without any apparent cause. 
 Almost every part of the nervous 
 system is liable to this affection. 
 The disease seldom proves fatal. 
 It is caused by menstrual irregu- 
 larities, indolence, irregular living, 
 costiveness, indigestion, worms, 
 obstructed perspiration, &c. 
 
 An hysteric Jit may be easily 
 distinguished from fainting ; for, 
 in fainting the pulse and respira- 
 tion are entirely stopped ; in hys- 
 terics, they are both perceptible. 
 
 Treatment. First loosen the 
 dress, and dash cold water in the 
 face. It is of the greatest im- 
 portance to put the feet and legs in 
 warm water as soon as possible. 
 Give an emetic. The Expectorant 
 Tinctv/re must be given to remove 
 the rising in the throat, the sense 
 of suffocation, collected phlegm, &c. 
 If the patient cannot swallow, 
 pour it into the mouth, and it will 
 relax the jaws, &e., and cause the 
 patient to swallow ; it will send the 
 blood to the surface and extremities, 
 affect the brain and nervous system 
 so as to end the attack even by a 
 single dose. 
 
 The vapour bath should be given 
 
 as soon as possible. Or, put 
 
 the patient to bed, and apply 
 hot bricks or bottles of hot water 
 to the feet and sides ; the bottles 
 to be folded in cloths wet with 
 vinegar and water. Should these 
 means fail give the Anodyne Pow- 
 ders; (see Appendix.) Give also 
 gentle aperients ; and above all, do 
 not neglect to give the Nervous 
 Pill which is wonderfully efficaci- 
 ous. The aperients may be assist- 
 ed by injections of gruel, £ oz. of 
 the tincture of assafoetida, or a 
 table-spoonful of spirits of turpen- 
 tine; sweeten with treacle. Tonics, 
 as quinine, should be freely given. 
 If the disease arises from obstruct- 
 
 ed menses, worms, &c., the case 
 must be treated as directed under 
 those complaints. 
 
 ICE, to procure. — (S & Freezing 
 Mixture .) — Nearly fill a gallon 
 stone bottle with hot spring water 
 (leaving room for about a pint), 
 and put in 2 ozs. of refined nitre ; 
 the bottle must be stopped very 
 close, and let down into a deep 
 well. After three or four hours it 
 will be completely frozen ; but the 
 bottle must be broken to procure 
 the ice. If the bottle is moved up 
 and down, so as to be sometimes 
 in and sometimes out of the water, 
 the consequent evaporation will 
 hasten the process. 
 
 ICE CREAM. — Put into a 
 bucket 1 lb. of ice broken very 
 small; throw two handfuls of salt, 
 among it, and have it in the cool- 
 est place you can find. Put the 
 cream into an ice-pot, and cover 
 it ; immerse it in the ice, and 
 draw the ice round the pot, so as 
 to touch every part. In a few 
 minutes put a spatula or spoon in, 
 and stir the parts that ice round 
 the edges to the centre. Stirring 
 quickly increases the cold. There 
 should be holes in the bucket to 
 let out the ice as it thaws. 
 
 The cream for icing is thus 
 made : — New milk, 1 quart ; yolks 
 of 6 eggs; fine sugar, 4 ozs. Mix. 
 Strain. Heat gently, and then 
 cool. 
 
 ICEING,/or Cahes . — Beat the 
 whites of two eggs to a solid froth, 
 add 8 ozs. of finely powdered white 
 sugar ; mix in the juice of a quarter 
 of a lemon. Place the cakes be- 
 fore the fire ; pour over them the 
 icing, and smooth over the sides 
 and tops with a knife. Set them 
 to dry at the mouth of a cool oven. 
 
 ICEING, /or Tarts . — Beat the 
 oik of an egg, and some melted 
 utter well together; wash the 
 
IMP 
 
 205 
 
 IND 
 
 tarts with a feather, and sift sugar 
 over them as you put them in the 
 oven. 
 
 Ice Waters. — Huh some fine 
 sugar upon lemon or orange, to 
 give the colour and flavour, then 
 squeeze the juice of either on its 
 respective peel; add water and 
 sugar to make a fine sherbet, and 
 strain it before it be put into the 
 ice-pot. If orange, the greater 
 proportion should be of the China 
 juice, and only a little of Seville, 
 and a small bit of the peel grated 
 by the sugar. 
 
 Currant or Raspberry Water 
 Ice . — The juice of these, or any 
 other sort of fruit, being gained by 
 squeezing, sweetened and mixed 
 with water, will be ready foriceing. 
 
 Ice Creams . — Mix the juice of 
 the fruits with as much sugar as 
 will be wanted, before you add 
 cream, which should be of a mid- 
 dling richness. 
 
 ICELAND MOSS.— It derives 
 its name from the country in which 
 it is found. As an article of food 
 for invalids, it is very light, and 
 nutritious. It has tonic, and de- 
 mulcent properties, and it forms a 
 very suitable diet for the consump- 
 tive. It allays the tickling cough, 
 relieves the breathing, and im- 
 proves the digestion. The decoc- 
 tion is the most medicinal. It is 
 bitter ; but that may be obviated 
 by previous washings. 
 
 ICELAND MOSS JELLY.— 
 Moss, | oz. to 1 oz. ; water, 1 qrt. 
 Simmer down to \ pint. Add fine 
 sugar, and a little lemon juice. It 
 may be improved with \ ounce of 
 isinglass. The moss should first 
 be steeped in cold water an hoUr or 
 two. 
 
 IMPERIAL. — Cream of tartar, 
 2 ozs. ; citric acid, 1 oz. ; orange 
 or lemon peel, 3 ozs. ; fine sugar, 
 6 or 8 ozs. ; boiling water, 2 qrts. 
 Mix ; cover the vessel to cool. 
 
 Very suitable for hot weather. It 
 might be bottled by adding a little 
 yeast. 
 
 IMPERIAL CREAM.— Boil a 
 quart of cream with the thin rind 
 of a lemon; stir till nearly cold; 
 have ready in a dish to serve in, 
 the juice of three lemons strained 
 with as much sugar as will sweet- 
 em the cream ; pour it into the 
 dish from a large tea-pot, holding 
 it high, and moving it about to 
 mix with the juice. It should be 
 made from 6 to 12 hours before it 
 is served. 
 
 INDELIBLE INK . — German 
 Receipt . — Dissolve 20 grains of 
 sugar in 30 grains of water, and 
 the addition to the solution of a 
 few drops of concentrated sulphu- 
 ric acid ; the mixture is then heat- 
 ed, when the sugar is carbonized 
 by the action of the acid. It is 
 said that the writing is not only of 
 a solid black colour, but that the 
 acid resists the action of chemical 
 agents. 
 
 INDELIBLE INK. — Add a 
 little nitrate of silver to ordinary 
 writing ink. 
 
 INDIA PICKLE.— Strong vin- 
 egar, 3£ quarts ; salt, § lb. ; shal- 
 lots, £ lb. ; ginger, 2 ozs. ; white 
 pepper, 1 oz. ; mustard seeds, 2 
 ozs. ; cayenne pepper, half a ta- 
 ble spoonful. Boil all together; 
 put into a jar ; add 2 ozs. of ground 
 mustard. You may put in kidney 
 beans, cauliflower, &c., as you like. 
 
 INDIAN PUDDING.— Indian 
 meal, a cupful, a little salt, butter, 
 1 oz. ; treacle, 3 ozs. ; 2 teaspoon- 
 fuls of ginger, or cinnamon. Put 
 into a quart of boiling milk. Mix 
 a cup of cold water with it ; bake 
 in a buttered dish 50 minutes. 
 
 INDIGESTION.— It may be 
 the effect or symptom of some dis- 
 ease, as nervous debility of the 
 stomach, affections of the liver, in- 
 flammation of the stomach, costive- 
 
206 
 
 IND 
 
 INF 
 
 ness, obstructed perspiration, want 
 of exercise, especially in the open 
 air, deficiency or vitiation of the 
 gastric juice, gluttony, alcoholic 
 drinks, depressing passions; in- 
 tense study, onanism, or self- 
 abuse, &c. Tea, coffee, and to- 
 bacco are most fruitful causes of 
 this disease. 
 
 Treatment. — Abandon, if possi- 
 ble, the causes which produce the 
 effect. Give occasionally an emetic. 
 If necessary, gentle aperients. In- 
 jections are often of great use. 
 These methods may be repeated 
 about once a week, till the disease 
 abates. Emetics serve to remove 
 morbid matter, impart new tone to 
 the stomach, and give healthy ac- 
 tion to the secretions. Dr. Beach 
 recommends lobelia combined with 
 mandrake , as the best emetic. 
 The bowels are best regulated by 
 always eating brown bread ; for 
 the bran gives a more natural 
 stimulus to the liver and alimentary 
 canal than any medicine which 
 can be given. 
 
 The use of the Dyspeptic Pill 
 tends very much to improve the 
 tone of the stomach. Theifosfor- 
 ative Wine Bitters cannot be too 
 much recommended. If indiges- 
 tion arises from affections of the 
 liver, treat for the same ; especially 
 take the Liver Pill with the afore- 
 said medicines. If, from a disor- 
 dered stomach, there is acidity, &c., 
 take the Neutralizing Mixture. 
 
 In fine, be choice in your diet ; 
 and eat the unsifted flour, by some 
 called ground down, or brown 
 bread — a better name would be — 
 ground altogether. It is the grand 
 panacea for indigestion. The 
 dyspeptic must avoid or take little 
 of fat meat, butter, cheese, pastry, 
 strong coffee, green tea, and ardent 
 spirits, which harden the food in 
 course of digestion, and cause the 
 feculent matter difficult and pain- 
 
 ful to be evacuated. Eat sparing- 
 ly, take open air exercise as much 
 as possible; use cold sponging. 
 
 INDIGESTION Prescrip- 
 
 tions. — Dr. Babington’s. — Infu- 
 sion of Columba, 6 ozs. ; carbonate 
 of potass, 1 dr. ; compound tinc- 
 ture of gentian, 3 drs. Mix. 
 Three table-spoonfuls to be taken 
 
 every day, at noon. Or, take 
 
 Gentian and Columbaroots (brui- 
 sed) and camomile flowers, of each 
 1 oz., to three quarts of water; 
 boil to three pints. Dose — two or 
 
 three tea-cupfuls a day. Or, 
 
 take one ounce each of hops and 
 carraway seeds ; 24 cloves ; £ oz. 
 of senna, and 24 black peppers. 
 Boil the whole in 3 pints of water 
 till it is reduced to 2 pints. A 
 wine-glassful of the infusion to be 
 taken twice a day, at eleven and 
 three o’clock. 
 
 Pain in the Stomach from bad 
 digestion. — Take fasting, or in the 
 fit, half a pint of camomile tea. 
 
 Do this five or six mornings. 
 
 Or, drink the juice of half a large 
 lemon, or sweet orange, immedi- 
 ately after dinner every day. — Dr. 
 
 Mead. Or, from ten to twenty 
 
 drops of elixir of vitriol in sage 
 
 tea, twice or thrice a-day. Or, 
 
 in the fit a glass of vinegar. 
 
 Or, take two or three tea-spoonfuls 
 of stomachic tincture, in a glass of 
 water, thrice a-day. 
 
 K5T The tincture is made thus 
 Gentian root, sliced, 1 ounce ; orange 
 peel, dried, half an ounce ; cochi- 
 neal, fifteen grains ; proof brandy, 
 one pint ; in three or four days it is 
 fit for use.— This is useful in all dis- 
 orders that arise from a relaxed 
 stomach. — Wesley. 
 
 INFANTS, Management of. — 
 A child, when bora, should be 
 laid, for the first month, upon a 
 thin mattress, which the nurse 
 may sometimes keep on her knee, 
 that the child may always lie, and 
 only sit up as the nurse slants the 
 
INF 
 
 mattress. Keep it as dry as pos- 
 sible. At the end of a month, the 
 nurse may set it up, and dance it 
 by degrees. 
 
 The clothing should be light, 
 and not much longer than itself, 
 that the legs may be readily reach- 
 ed and rubbed, for rubbing takes 
 off scurf, and causes the blood to 
 circulate. Rubbing the ankle- 
 bones and inside of the knees will 
 strengthen those parts, and make 
 the child stretch its knees, and 
 keep them flat. 
 
 Do not keep a child too long in 
 the arms, lest the legs should be 
 cramped, and the toes turned in- 
 wards. The oftener the posture is i 
 changed the better. 
 
 During the first fortnight the 
 child should sleep on a bed, except 
 when taken up to supply its wants, 
 which will give it early habits of 
 cleanliness. It is injurious to be 
 laid always asleep on a person’s 
 knee. 
 
 By slow degrees the infant should 
 be accustomed to exercise, within 
 doors, and in the open air. It 
 should be carried about, and gently 
 dandled in the nurse’s arms. Ex- 
 ercising a child in the open air, in 
 fine weather, is of the greatest ser- 
 vice. 
 
 Endeavour to harden the body, 
 but without violent means. A 
 child is constitutionally weak and 
 irritable ; hence we should try to 
 strengthen the child, and diminish 
 this irritability, in order to procure 
 it the greatest blessing, — a firm 
 body, which may resist all influ- 
 ence of air and weather. The cold 
 bath may be used too much, and 
 bodily exercise may be too violent. 
 
 Infants should by imperceptible 
 degrees be inured to the cool, and 
 then to the cold bath. If they 
 have been accustomed to an effem- 
 inate treatment, and should be 
 suddenly subjected to an opposite 
 
 INF 207 
 
 extreme, such a change would be 
 attended with danger. 
 
 The child’s skin is to be kept 
 perfectly clean, by washing its 
 limbs morning and evening ; begin 
 with warm water, till, by degrees, 
 it will bear, and like, to be washed 
 with cold water. After carefully 
 drying the whole body, head, and 
 limbs, another dry soft cloth, a 
 little warmed, should be used gent- 
 ly, to take all the damp from the 
 wrinkled and fat parts of the body. 
 Apply gentle friction to the body, 
 but do not press upon the stomach 
 and bowels. If the skin is chafed, 
 
 : hair powder, or violet powder, is to 
 be used, or a thin mixture of ful- 
 lers earth. For the head, a small 
 soft brush is safer than a comb. It 
 should have clean linen, &o. every 
 day. 
 
 Some females in dressing an in- 
 fant are very rough, and must 
 harass and fatigue it much. The 
 most tender deliberation should be 
 observed. Never let the clothes be 
 tight. Never use pins, for they 
 are dangerous. The strings must 
 be tied so slack that one might get 
 two fingers between. Many in- 
 stances of idiotism, fits, and de- 
 formity, are owing to tight ban- 
 dages. 
 
 Never expose an infant to open 
 doors or windows, especially in 
 winter. The extreme of a summer 
 day should also be avoided. Ex- 
 cessive heat or cold will injure an 
 infant. Infants should not be kept 
 too near the fire. 
 
 The wisest course in treating in- 
 fants, is to follow the simple dic- 
 tates of nature ; yet some people 
 are so devoid of consideration as to 
 give them wine, spirits, spices, su- 
 gar, and other things too strong 
 for their tender stomachs. The 
 first milk a baby can draw from its 
 mother’s breast is medicine and 
 nourishment for it, and if she is 
 
208 
 
 INF 
 
 INF 
 
 too ill to give it, it is better to let 
 it wait a few hours, than to give 
 it any kind of food. But if it is 
 very craving, mix milk with soft 
 boiled water, and give it half a tea- 
 spoonful at a time, only warm, for 
 its mouth cannot bear much heat. 
 Let it swallow one little portion 
 before another is offered, and raise 
 its head that it may pass the gullet 
 easily. Do not overload the sto- 
 mach, which may greatly disorder 
 the infant, and become the foun- 
 dation of gluttony. 
 
 If a mother cannot suckle the 
 child, get a healthy cheerful wo- 
 man, with young milk, who is 
 fond of infants. After the first 
 six months, broths, and simple 
 food, may do as well as living 
 wholly upon milk. 
 
 If milk cannot be had, a tea- 
 spoonful of the yolk of a fresh egg, 
 well beaten ana mixed with two 
 table-spoonfuls of soft boiled water 
 will do instead. Three inches 
 square of lean veal, and one inch 
 thick, will make soup for a baby 
 for two or three days. Boil only 
 half at once, in a pint of soft water, 
 down to two-thirds. Strain. When 
 cold, take off the scum. Warm a 
 little as wanted. A thin gruel al- 
 so may be made from rice flour. 
 
 In the latter part of the first year, 
 pure water may occasionally be 
 given. Those parents who accus- 
 tom their children to drink water 
 only, bestow on them a benefit, 
 the value of which will be sensi- 
 bly felt through life. Habits of 
 intemperance, the curse of after 
 life, are often laid in infancy. 
 
 Rising early in the morning is 
 good for all children, provided 
 they awake of themselves, which 
 they generally do; they ought 
 not to be waked out of their sleep. 
 Children, till they are two or three 
 years old must never be allowed to 
 walk long enough to be weary. 
 
 In laying a child to sleep, place 
 it upon the right side oftener than 
 on the left, but twice in the twenty- 
 four hours it should be changed to 
 the left side. Laying it on its 
 back when it awakes, is enough of 
 that posture, in which alone it 
 can move its legs and arms with 
 freedom. Place the cradle so 
 that the light may come equally 
 on both eyes, to prevent squinting. 
 
 Infants cannot sleep too long. 
 Sleep promotes a more calm and 
 uniform circulation of the blood, 
 and facilitates assimilation of the 
 nutriment received. Mothers and 
 nurses should try to accustom in- 
 fants, from the rime of their birth, 
 to sleep in the night, preferably to 
 the day. 
 
 To awaken children from sleep 
 with a noise, or in an impetuous 
 manner, is unwise and hurtful ; 
 also to carry them from a dark 
 room immediately into a glaring 
 light, for the sudden impression of 
 light debilitates the organs of 
 vision, and lays the foundation of 
 weak eyes from infancy. 
 
 Infants are sometimes very rest- 
 less at night, caused by either 
 cramming them with too much 
 food, by tight night clothes, or by 
 being overheated with blankets, 
 &c. 
 
 Never give an infant wine, spirits, 
 or any drug, to make it sleep. 
 Milk, water, or both mixed, whey 
 or thin gruel ; these are the fittest 
 for infants. The more simple and 
 light their diet and drink, the more 
 they will thrive. 
 
 A bed-room or nursery, ought 
 to be spacious and lofty, dry, airy, 
 and not inhabited through the day. 
 Feather beds should be banished 
 from nurseries, as they are an un- 
 natural and debilitating contriv- 
 ance. The windows should never 
 be opened at night, but left open 
 the whole day, in fine clear weather* 
 
INK 
 
 INK 
 
 209 
 
 Nurses ought never to conceal any 
 accident befalling a child. Ail 
 violent impressions on the senses 
 and bodies of children should be 
 avoided. It is injurious to toss 
 them about rapidly and violently 
 in their arms. Loud crying, or 
 shouting in their ears, presenting 
 glittering objects to their view, 
 and sudden and too great a degree 
 of light ; such practices are very 
 injurious. 
 
 INFECTION, to prevent.— 
 Sprinkle a room, &c. with a solu- 
 tion of chloride of lime ; or sprinkle 
 dissolved camphor in spirits of 
 wine upon your handkerchief; it 
 may be diluted with acetic acid. 
 
 Or, smoke this mixture: — To- 
 bacco, 4 ozs. ; cascarillabark, \ oz. ; 
 unburnt coffee, ground, 1 oz. ; mix, 
 and smoke occasionally. 
 
 INFECTION, to prevent.— See 
 Disinfectants. 
 
 INFLAMMATION of the Bow- 
 els. See Intestines , Diarrhoea, 
 Bowels. 
 
 INFLUENZA. — See Catarrh. 
 
 INK.— This will keep for very 
 many years. Boil 4 ozs. of log- 
 wood chips in a gallon of water 
 for 15 minutes, and pour it boiling 
 hot upon 12 ozs. of galls coarsely 
 powdered. Stir during four or five 
 days. Pour off the liquor clear, 
 and add to it 4 ozs. each of copper- 
 as and gum arabic. To prevent 
 moulding, add bruised cloves, or 
 oil of cloves. 
 
 Another. — “Water, 1 quart ; best 
 Aleppo galls in coarse powder, 4 
 ozs., and 1 oz. each of rasped log- 
 wood, green vitriol or copperas, 
 and gum arabic. Stir or shake 
 four or five times a day, for 12 
 or 14 days, whenitwillbefitforuse. 
 Vinegar instead of water makes a 
 deeper coloured ink, but it is not 
 fit for steel pens. 
 
 Another Receipt for a Gallon . — 
 Aleppo galls, 1 lb., slightly brui- 
 
 sed; rain-water, 1 gallon, nearly 
 boiling. Let them stand mixed 
 together for 14 days. Then add 
 4 ozs. of green copperas ; 4 ozs. of 
 logwood chips ; 1 oz. each of alum 
 and sugar-candy, and 4 ozs. of gum 
 arabic. Cover over, and agitate 
 for 14 days in a warm place. Strain, 
 and bottle, pouring a little brandy 
 on the top of the ink in each bottle. 
 
 INK, invisible. — See Sympa- 
 thetic Ink. 
 
 INK, Permment. — Best galls, 
 and logwood, each 6 ozs. ; copper- 
 as, 3 ozs.; gum arabic, 1| oz. ; 
 pomegranate bark, 1 oz. (sold by 
 druggists) ; rain water, cold, 3 
 pints ; cloves, 2 or 3 ozs. Stir for 
 several times a day for 2 or 3 weeks. 
 
 INK, to erase. — Press a little 
 emery paper over the finger, and 
 rub out the ink-spot, or writing, 
 or wrong figure. This method is 
 better than that of the erasing 
 knife. 
 
 INK, to prevent moulding.— 
 Put a few cloves into each bottle. 
 Or add to the ink before boil- 
 ing, spirits of wine and oil of cloves. 
 
 INK, to take out of marble . — 
 Unslaked lime, and strong soap 
 ley ; make it thick, and lay it on 
 with a painter’s brush; let it re- 
 main on a week, wash it off, and 
 apply again, and wash it off with 
 soft soap and water. 
 
 INK POWDER. — Copperas, 
 four ounces ; nutgalls, powdered, 
 six ounces; common salt, three 
 quarters of an ounce ; powdered 
 g um arabic, one ounce and a half. 
 Mix and keep dry. A small 
 quantity of this powder, stirred up 
 with a table-spoonful or two of hot 
 water, will make good ink, ready 
 for use in a few minutes, and will 
 keep good for years in any climate. 
 
 INK SPOTS, to remove. — Ap- 
 ply a solution of Balts of lemon, or 
 
 wet with strong acetic acid. 
 
 Or, apply a solution of muriate of 
 
210 
 
 IPE 
 
 INT 
 
 tin. Or, muriatic acid. On the 
 
 ink disappearing, rub it over im- 
 mediately with a rag wetted with 
 cold water, to prevent a white 
 mark. 
 
 INSECTS on plants to destroy. 
 —Tie up sulphur in a muslin bag, 
 and dust the leaves of young 
 shoots and plants. A dredging- 
 box may be used. Sulphur in- 
 creases verdure. A weak solution 
 of alum sprinkled upon plants is 
 
 not relished by insects. Or, a 
 
 thin mixture of soft soap and oil of 
 turpentine painted on the stems of 
 trees.— Painting the walls behind 
 rose trees, fruit trees, &c., prevents 
 the visits of spiders, earwigs, 
 caterpillars, &c. The best paint 
 for this purpose is gas tar. 
 
 INTERMITTENT FEVER. 
 See Ague. 
 
 INTESTINES, Inflammation 
 of. — See Bowel Compfaint; page 
 73. The mucous membrane is 
 generally the seat of this disease. 
 The stomach and intestines are 
 lined with a membrane which se- 
 cretes a liquid termed “mucous.” 
 This disease is often caused by ex- 
 posure to cold and wet, especially 
 while in a state of perspiration ; the 
 suppression of customary evacua- 
 tions, indigestible food, mercury, 
 frequent drastic purges, feculent 
 accumulation in the intestines, 
 strangulated rupture, and over- 
 feeding, giving nature more than 
 it is able to do ; drunkenness is an 
 awful thing for the bowels, gradu- 
 ally, by its extreme terrible friction, 
 lessening the secretion of the mu- 
 cous. "When that ceases, farewell 
 to life. 
 
 It manifests itself by acute pains 
 in the bowels, painB shooting around 
 the navel, which increase by pres- 
 sure. There is great constipation, 
 and vomiting of bilious matter, 
 fever, debility, mental depression. 
 It is a dangerous disease, and re- 
 
 quires prompt attention. The ob- 
 ject is to remove the inflammation. 
 "Let all exciting food and drinks be 
 abandoned. Avoid severe purga- 
 tives. Give a table-spoonful, or 
 rather more of castor-oil every two 
 hours until it acts on the bowels. 
 Bathe the feet and legs in warm 
 water. If the oil takes no effect, 
 give the following injection; — 
 Lobelia herb, \ dr. ; slippery elm, 
 \ dr. ; valerian root, 1 dr. ; boiling 
 water, half a pint. Infuse ten 
 minutes, strain, and give warm. 
 If the pain is severe, make a decoc- 
 tion of bitter herbs, with a trifle of 
 cayenne and opium, and flannels 
 dipped in it, and applied to the ab- 
 domen. To allay vomiting, take 
 infusion of spearmint, half a pint ; 
 bicarbonate of potash, half a tea- 
 spoonful. Give a tablespoonful 
 every hour. As soon as the bow- 
 els are relieved, give a vapour bath, 
 and then the Diaphoretic Powder. 
 Should the extremities become cold, 
 repeat the vapour bath. 
 
 IODINE LOTION.— Tincture 
 of Iodine, £ fluid oz. ; iodide of 
 iron, 12 grains; chloride of anti- 
 mony, £ oz. Mix for a wash. It 
 is a remedy for corns. Apply with 
 a small brush. 
 
 Or Iodine, 1| grains ; spirits of 
 wine, 3 teaspoonfuls. Dissolve, 
 and add a pint of water. A most 
 excellent wash for scrofulous sores. 
 
 IPECACUANHA.— It is eme- 
 tic, stimulant, tonic, and sudorific. 
 It is useful in bleeding from the 
 lungs, and indigestion, if taken in 
 small doses, so as not to produce 
 nausea ; also in fluxes, diarrhoea, 
 hooping cough, and in some fevers. 
 From 25 to 30 grains form a good 
 emetic, without causing debility. 
 In doses of 2 or 3 grains, it forms 
 a tonic, giving tone to the stomach, 
 and promoting digestion. It is 
 valuable in bilious and liver com- 
 plaints.— See Robinson’s Herbal* 
 
IRR 
 
 itA 
 
 211 
 
 IRISH STEW. — Cut off the 
 
 fat of part of a loin of mutton, and 
 cut it into chops. Pare, wash, and 
 slice very thin some potatoes, two 
 onions, and two small carrots; sea- 
 son with pepper, and salt. Cover 
 with water in a stew-pan, and stew 
 gently till the meat is tender, and 
 the potatoes are dissolved in the 
 gravy. It may be made of beef- 
 steaks, or mutton and beef mixed. 
 
 IRON-MOULD, to remove . — 
 Rub the iron-mould part with a 
 little oxalic acid, or salts of lemon, 
 dissolved in warm water. After 
 remaining ten minutes, rinse well 
 in warm and then in cold water. - 
 Or apply a mixture of milk and salt. 
 
 IRON AND STEEL, to pre- 
 vent from rusting.— YoXo\\ varnish, 
 one part, and rectified spirits of 
 turpentine, three parts, intimately 
 mixed, and applied with a sponge. 
 
 Camphor, lard, and black lead, 
 
 mixed, applied, and after two days 
 wiped off will preserve from rust. 
 
 Or smear over the iron, or 
 
 metal, hardware, &c. with melted 
 mutton-suet, and dust with pow- 
 
 dered unslaked lime. 
 
 Brown paper is a good preserva- 
 tive from rust. Hence all Shef- 
 field and Birmingham Hardware, 
 Cutlery, &c., are wrapped in 
 Brown Paper. 
 
 IRRITABLE.— Physically de- 
 notes a habit of body prone to tonic 
 inflammation, but without strength 
 to form it perfectly, or to bear the 
 remedies proper to subdue it. — Ir- 
 ritation signifies an imperfect in- 
 flammation. Many infantile dis- 
 eases partake more of irritation than 
 inflammation. A state of irrita- 
 bility is present in most diseases, 
 and is very trying both to the pa- 
 tients and their attendants, and one 
 for which every allowance and con- 
 sideration ought to be made. 
 
 IRRITATING LINIMENT. 
 Tincture of Cayenne, J oz. ; spirits 
 
 of turpentine, 1 oz. ; croton oil £ 
 oz. ; olive oil, 1| oz. It produces 
 eruptions, and removes the se- 
 verest pains. 
 
 IRRITATING PLASTER.— 
 Burgundy-pitch and beeswax, £ lb. 
 each; thick tar, £ lb. ; Venice tur- 
 pentine, £ oz. Melt well and mix 
 on a slow fire. When cold, mix 
 with them powdered blood-root, 
 poke-root, and a little cayenne. 
 Spread on linen or soft leather. 
 This plaster is counter-irritant, 
 causes eruptions, and is a good cu- 
 rative for old sores and ulcers. It 
 is highly recommended. 
 
 ISINGLASS JELLY.— Boil 1 
 oz. of isinglass in a quart of water, 
 with £ oz. of Jamaica pepper-corns, 
 or cloves, and a crust of bread, 
 till reduced to a pint. Add sugar . 
 It keeps well, and may be taken in 
 wine and water, milk, tea, soup, &c. 
 
 ISINGLASS PLASTER. — 
 Dissolve isinglass in a little hot 
 water, and brush it over silk or 
 fine linen, to form a glaze upon it. 
 Dry, and when wanted cut strips, 
 and moisten them. I . is an elegant 
 plaster for abrasions of the skin. 
 
 ISSUE OINTMENT. — Mix 
 half an ounce of Spanish flies, 
 finely powdered, in six ounces of 
 yellow basilicon ointment. This 
 ointment is chiefly intended for 
 dressing blisters, in order to keep 
 them open during pleasure. 
 
 ITALIAN PUDDING.— Lay 
 puff paste at the bottom and round 
 the edge of the dish ; over which 
 pour a pint of cream, French rolls 
 enough to thicken it, ten eggs 
 beaten fine, a nutmeg grated, 12 
 pippins sliced, orange peel, sugar, 
 and half a pint of red wine. Half 
 an hour will bake it. 
 
 ITALIAN SAUCE, £rown.— 
 Chop a few mushrooms and sha- 
 lots ; put them into a stewpan, 
 with some stock, and a glass of 
 sherry ; boil up ; add clove, nut* 
 
212 
 
 ITC 
 
 JAL 
 
 meg, a little lemon, and the juice 
 of parsley, thyme; add a little 
 sugar. 
 
 ITALIAN SAUCE, White.— 
 Put some chopped mushrooms, 
 and shalots into a stew-pan with 
 a slice of ham minced very small, 
 and put in a little stock ; simmer 15 
 minutes ; add bechemel, (which 
 see). Boil a minute; if it loses 
 its colour, add a spoonful of cream ; 
 strain ; season with salt, a few 
 drops of garlic vinegar, a squeeze 
 of lemon, and a bit of sugar. 
 
 ITCH. — It is a skin disease, in- 
 fectious. Sometimes it is caused 
 by poor living, unwholesome food, 
 bad air, unventilated and dirty 
 houses, dirty beds and clothes. 
 The itch begins with small erup- 
 tions on the joints of the fingers, 
 on the wrists, thighs, &c. They 
 cause a most intolerable itching, 
 the scratching of which only 
 spreads the disease. 
 
 Remedies : — Sweet oil, 1 lb. ; 
 suet, 1 lb. Melt and macerate; 
 then add powdered nitre, 3 ozs. ; 
 powdered alum, 3 ozs. ; powdered 
 sulphate of zinc, 3 ozs. ; oil of ani- 
 seed, oil of spike, and oil of origa- 
 num, to perfume. Or, mix 2 
 
 ozs. of lard with 1 oz. of sulphur- 
 vivum, and a few drops of essence 
 of lemons. Before going to bed 
 rub this well into the affected parts. 
 In the morning wash with soap 
 and warm water ; change the lin- 
 en and clothes. Repeat the appli- 
 cation, if necessary. Take at the 
 same time four of sulphur and 
 cream of tartar, in milk, beer, or 
 treacle. 
 
 .Frequently take a "Warm 
 Bath. The greatest cures have 
 been effected by it. 
 
 Wash the parts affected with 
 strong rum. — Tried. Or, an- 
 
 oint them with black soap, but 
 
 wash it off soon. Or, steep a 
 
 shirt half an hour in a quart of 
 
 water mixed with half an ounce of 
 powdered brimstone. Dry it slow- 
 ly, and wear it five or six days. 
 Sometimes it needs repeating. — 
 
 Tried. Or, mix powder of white 
 
 hellebore with cream for three 
 days. Anoint the joints for three 
 mornings and evenings. It sel- 
 dom fails. Or, beat together 
 
 the juice of two or three lemons, 
 with the same quantity of oil of 
 roses — Anoint the parts affected. 
 Itcures in two or three times using. 
 
 The following is said soon to 
 effect a cure : — Sulphur-vivura, 
 Venice turpentine, 1 oz. each; 
 lard, | oz. Melt the lard and tur- 
 pentine ; add the sulphur. Apply 
 several times a day. 
 
 Or, wash the body well in warm 
 water, and rub it with the follow- 
 ing preparation : — Lime, 2 ozs. ; 
 sulphur-vivum, 2 ozs. Mix in 1 
 quart of water. Pour off, and use 
 it when clear. 
 
 A decoction of white hellebore, 
 with a little lavender water, has 
 been recommended. 
 
 IVORY, to polish. — Ivory is 
 polished with putty and water, by 
 means of a rubber made of hat, 
 which in a short time produces a 
 fine gloss. 
 
 IVORY and BONE, to stain . 
 — Black ; — Rub over with diluted 
 oil of vitriol ; wash, and then 
 steep in nitrate of silver and good 
 
 ink. Blue] steep in a strong 
 
 solution of extract of indigo and a 
 
 little potash. Green ; dissolve 
 
 copper in nitric acid, and steep the 
 ivory in it. — Steep in oxalic tin, 
 and then in a strong decoction of 
 Brazil wood, or lac dye, and alum. 
 
 Purple; nitric acid, 2 parts ; 
 
 sal ammoniac, 1 part ; mix, and 
 steep the ivory in it. 
 
 JALAP.— It is the resin of a 
 Mexican plant. It is one of our 
 common and most valuable purga- 
 
JAU 
 
 JAU 
 
 213 
 
 tives ; it acts upon the whole ali- 
 mentary canal, chiefly on the small 
 intestines, increasing; the peristal- 
 tic action, the secretions, and ex- 
 halations ; and it is useful in bili- 
 ous and dropsical complaints; in 
 low spirits, melancholy, worms, &c. 
 It is given in doses of ten to thirty 
 grains. For worms it is combined 
 with calomel ; and for dropsy, with 
 cream of tartar. Mixed with su- 
 gar in small doses, it is a safe purge 
 for children. 
 
 JAPAN INK.— Aleppo galls, 
 
 \ lb ; logwood chips, and copper- 
 as, of each 4 ozs. ; gum arabic, 3 
 ozs. ; sugar, 1 oz. ; blue vitriol, 
 and sugar-candy, of each £ oz. 
 Boil the galls and logwood in 6 
 quarts of water till reduced one 
 half ; strain ; add the other in- 
 gredients. Stir, until dissolved. 
 Clear, and bottle. If it does not 
 shine enough, add more gum ; all 
 so a few cloves to prevent mould. 
 
 JAP ANNER’ S COPAL VAR- 
 NISH. — Copal, picked, 5 pounds; 
 linseed oil, 20 ounces. Melt and 
 digest until dissolved, then with- 
 draw it from the fire and add oil of 
 turpentine, 6 pounds. Well mix. 1 
 
 JAPANNER’S GOLD SIZE. 
 —Gum ammoniac, 1 pound ; boil- 
 ed oil, 8 ounces; spirits of turpen- 
 tine, 12 ounces. Melt the gum, 
 then add the oil, and lastly the 
 spirits of turpentine. 
 
 JARGONEL PEARS, to pre- 
 serve. — Pare the fruit very thin, 
 simmer them in a thin syrup. In 
 two days make the syrup richer ; 
 simmer again, and repeat till they 
 are clear ; drain, and dry in the sun, 
 or in a cool oven a very little time. 
 They may be kept in a syrup, and 
 dried as wanted. 
 
 JAUNDICE. — From the French 
 word, jaune, yellow . This disease 
 is known by the yellow colour of 
 the eyes, skin, and urine. The 
 stools are either white or grey, 
 
 caused by the absence of bile ; and 
 there is often pain in the right side, 
 arising from the state of the liver ; 
 also, mental depression, constipa- 
 tion, headache, drowsiness, nausea, 
 vomiting. Jaundice is caused by 
 obstructed secretion, or by a reab- 
 sorption of the bile. Hence it ap- 
 pears that the yellowness of the 
 skin is produced by bile taken up 
 into the circulation, the effect of 
 those causes. When large gall- 
 stones get into the gall-ducts, they 
 cause jaundice, and very severe 
 pain. When they pass away, a 
 cure soon takes place. Should the 
 colour of the skin become very 
 dark-coloured, it is an indication 
 of some incurable organic disease 
 of the liver. 
 
 Treatment . — Those means must 
 be used which will promote the se- 
 cretions, and the regular flow of 
 bile. Give an aperient composed 
 of senna, camomile flowers, ginger, 
 and powdered jalap, of each 1 oz. 
 Mix. Take half a teaspoonful in 
 a little warm tea. After it has op- 
 erated, give the common Emetic> 
 page 155. Keep the bowels always 
 gently open ; and give the Liver 
 Fill . 
 
 Dr. Beech says, ‘ In obstinate 
 cases, the barberry root, cut up, 
 and infused in cider, may be taken, 
 and the purgative repeated, and 
 the emetic also, if necessary. Com- 
 mon soot (he must mean wood- 
 soot, peculiar to America) scraped 
 from the chimney, enclosed in lin- 
 en, and boiled in water, makes a 
 liquid which will be found very 
 efficacious ; it may be taken alter- 
 nately with the other medicines.” 
 
 If the pain on the right side is 
 severe, use fomentations of the de- 
 coction of hops. Use the vapour 
 bath, and take some of the Sudor- 
 ific Powder ; for such means tend 
 to relax the biliary duct, that the 
 gall-stones may pass away. Let 
 
214 
 
 JEL 
 
 JUM 
 
 the diet be light and nourishing. 
 The following decoction is useful : 
 —Burdock root, one ounce, Agri- 
 mony, one ounce, water, two qrts. ; 
 boil down to three pints. Dose, a 
 wine-glassful two or three times a 
 day. 
 
 Dr. A. Hunter recommends eggs. 
 He states that the yolk of an egg 
 is the most salutary of all animal 
 substances. In jaundice no food 
 is equal to it. “ When the gall is 
 too weak, or by accidental means, 
 does not flow sufficiently into the 
 duodenum, our food which consists 
 of watery and oily parts, cannot 
 unite so as to become chyle. The 
 yolk of an egg unites the water 
 and oil into a uniform substance, 
 thereby supplying the deficiency 
 of natural bile.” 
 
 Or, take a small pill of Castile 
 soap every morning for eight or 
 
 ten days. — Tried. Or, beat the 
 
 white of an egg thin ; take it morn- 
 ing and evening in a glass of water. 
 -—Or, half a pint of strong decoc- 
 tion of nettles, or of burdock leaves 
 
 morning and evening. Or, boil 
 
 three ounces of burdock root, in 
 two quarts of water to three pints. 
 Drink a tea-cupful of this every 
 morning. — Wesley. 
 
 The plant Bitter-sweet has been 
 very useful in this disease. See 
 Robinson's Herbal , for that plant, 
 and also for Jaundice. 
 
 JELLY, Stock .- Put a sufficient 
 number of calves’ feet into a stew- 
 pan, with 3 pints of water to 
 each foot ; boil gently for 4 or 5 
 hours ; then take out the meat 
 part, and put it into cold water. 
 When cola, trim it for any use it 
 is designed for ; throw the trim- 
 mings back into the stock, and let 
 it boil to a proper strength. Four 
 feet to produce two quarts of stock. 
 
 JELLY FOR THE SICK.— 
 Mix 1 oz. each of rice, pearl bar- 
 ley, sago, and hartshorn shavings, 
 
 in three pints of water ; boil till 
 reduced to one, and strain. When 
 required for use, dissolve in milk, 
 wine or broth. 
 
 JELLY of GOOSEBERRIES. 
 — Bruise gooseberries, and strain 
 out the pulp. To every pint of 
 juice put f lb. of sugar ; boil up 
 well together, so that if a little is 
 laid upon a plate, it will not stick, 
 but come clean off. Strain off, and 
 keep to put into tarts with pears, 
 apples, &c., to make them taste 
 like gooseberries. Other fruits 
 may be done in a similar way. 
 
 JELLY, Savoury Meat, — Chop 
 a knuckle of veal and a scrag of 
 mutton, so that one bone may be 
 placed on the other. Scrape and 
 slice 3 carrots and 2 turnips, cut 
 small a stick of celery, butter the 
 bottom of a small jar or well-tin- 
 ned saucepan. Place the meat 
 and vegetables in alternate layers, 
 closely together. Sprinkle with a 
 little salt, cover the jar, and place 
 it in a slow oven for half an hour ; 
 pour in as much hot water as will 
 cover the contents. Place in the 
 oven hotter than before, for five 
 hours. Strain the liquor from the 
 meat and vegetables ; when cold, 
 remove the fat from the surface, 
 and the sediment. The jelly will 
 then be ready for use. 
 
 JONQUILLE PERFUME.— 
 Oil of sassafras, 1 part ; oil of 
 orange, 1 part ; oil of carraway, 2 
 parts; oil of lavender, 3 parts; 
 essence of lemon, 8 parts ; essence 
 of bergamot, 8 parts. Mix. 
 
 JUMBALLS. — Flour, 1 lb. ; 
 sugar, 1 lb. ; make into a light 
 paste with whites of eggs beaten 
 fine ; add \ pint of cream ; £ lb. of 
 butter, melted ; and 1 lb. of blanch- 
 ed almonds, well beaten ; knead 
 all together, with a little rose-wa- 
 ter ; cut into any form ; bake in a 
 slow oven. A little butter may be 
 melted with a spoonful of white 
 
KID 
 
 KID 
 
 215 
 
 wine, and throw fine sugar all over j 
 the dish. 
 
 JUNIPER BERRIES.— Very 
 diuretic, and pleasant, as it is (or 
 should be) a principal ingredient 
 in Hollands or Geneva Gin. The 
 oil is the best for dropsical and 
 urinary diseases. The dose is from 
 10 to 15 drops three times a day. 
 
 KERNELS, to blanch. — Sim- 
 ply put them into boiling water a 
 minute or two ; rub them between 
 a clean cloth, and the brown skins 
 will soon peel off. Almonds and 
 other kernels may thus be blanched. 
 
 KETCHUP. See Mushroom 
 Ketchup , Walnut Ketchup , §c. 
 
 KETCHUP, to keep twenty 
 years. — Take a gallon of strong 
 stale beer, 1 lb. of anchovies, wash- 
 ed from the pickle ; 1 lb. of sha- 
 lots ; £ oz. of mace ; £ oz. of 
 cloves ; £ oz. of whole pepper ; \ 
 oz, of ginger; 2 quarts of large 
 mushroom flaps, rubbed to pieces ; 
 cover all close, and simmer till it 
 is half wasted ; strain; cool; then 
 bottle. A spoonful of this ketchup 
 is sufficient for a pint of melted 
 butter. 
 
 KETTLE S, incrustation or fur- 
 ring to prevent. — Keep in the ves- 
 sel a clean marble, a cockle, or 
 oyster shell ; these will attract 
 the particles of sand. 
 
 KID GLOVES, to clean. — Rub 
 with very slightly damped bread 
 crumbs. If not effectual, scrape 
 upon them dry fullers earth, or 
 French chalk, when on the hands, 
 and rub them quickly together in 
 all directions. Do this several 
 
 times. Or put gloves of a light 
 
 colour on the hands, and wash the 
 hands in a basin of spirits of harts- 
 horn : — Some gloves may be wash- 
 ed in a strong lather made of white 
 soap and warm water, or mils ; or 
 wash with rice pulp. — Or sponge 
 them well with turpentine. Alum 
 
 powder and fullers earth well mix- 
 ed may be usefully used. 
 
 KIDNEY BEANS. — String 
 them ; cut down the middle, and 
 across ; boil in salt and water till 
 tender, and serve with melted but- 
 ter. 
 
 Another way.— Cut in small dice 
 two onions; put them in a stew- 
 pan with a little butter; when 
 they begin to brown put in a little 
 good gravy; flour them; give 
 them and the flour a fine brown 
 colour: if gravy is not used, putin 
 a spoonful of soup, season with 
 salt and pepper; reduce this sauce; 
 put in the beans already cooked ; 
 simmer till enough; dish, and 
 serve. French. 
 
 Another way. — Cut two onionB 
 in half rings, and put them into a 
 frying-pan with butter; when they 
 begin to brown, put in the beans 
 which have been cooked ; fry with 
 the onions ; put in hashed parsley, 
 scallions, salt and pepper ; give a 
 turn or two more, and dish : boil a 
 little vinegar in the pan, and pour 
 it over them. French. 
 
 KIDNEY BEANS in Salad.— 
 Take haricots already cooked, put 
 them in a salad-dish ; garnish them 
 with strips of anchovy, onions, 
 roasted in the ashes, beet root, or 
 any thing properly hashed ; season 
 with salt, pepper, oil, and vinegar, 
 and serve. 
 
 KIDNEY, (beef) Broiled .— 
 Cut the kidney lengthways. Sea- 
 son with nutmeg, pepper, and salt. 
 Pass a wire skewer through them 
 to prevent them curling. Have a 
 brisk clear fire, and place on the 
 gridiron for about ten minutes, 
 turning them often. When dish- 
 ed, rub them over with butter, and 
 serve with parsley fried crisp, and 
 a little sherry, butter, salt, and 
 pepper. 
 
 Kidneys may be minced by a sim- 
 ilar seasoning, and be done in the 
 
216 
 
 KID 
 
 KIN 
 
 oven, or in a dutch oven before the 
 fire. 
 
 KIDNEY, (beef) Fried. 
 
 Chop the kidney with a little veal 
 and ham, and butter or lard. Sea- 
 son as you like with white pepper, 
 cayenne, and salt. To make them 
 into balls add rice flour and yolk 
 of egg. Fry in lard or butter. 
 Dish ; pour the gravy upon them, 
 and serve with toasted bread, a.n. 
 
 KIDNEY PUDDING. If 
 
 kidney, split and soak it, and sea- 
 son that or the meat. Make a 
 paste of suet, flour, and milk ; roll 
 it, and line a basin with some ; put 
 the kidney or steaks in, cover with 
 paste, and pinch round the edge. 
 Cover with a cloth and boil a con- 
 siderable time. 
 
 KIDNEY, VEAL, to fry.— 
 Chop veal kidney, and some of the 
 fat ; also a little leek or onion, pep- 
 per, and salt ; roll it up with an 
 egg into balls, and fry them. 
 
 Calf’s heart, stuff and roast as a 
 beast’s heart, or sliced, make it in- 
 to a pudding, as directed for steak 
 or kidney pudding. Run . 
 
 KIDNEYS, inflammation of . — 
 It is indicated by chilliness and 
 fever, with severe piercing pains, 
 sometimes dull, with a sense of 
 weight over the kidney inflamed. 
 The urine is very high coloured, 
 and is partially or wholly suppres- 
 sed, and sometimes it is bloody. 
 Sometimes faintness, nausea, vom- 
 iting, hiccup, and relax are present. 
 
 It may be caused by calculus, 
 external blows, falls, hard riding, 
 &c. Persons of intemperate habits 
 are very liable to diseases of the 
 kidneys. Gin drinkers, on account 
 of the admixture of turpentine 
 with that spirit, often pay dear 
 for their tippling. 
 
 Treatment . — In severe cases the 
 atient should lie in bed. The 
 owels should be cleared by gentle 
 aperients and injections. If there 
 
 is coldness of the surface and ex* 
 tremeties, bathe the feet in warm 
 water. Drink decoctions of the 
 diuretic plants ; as, horsemint, 
 marsh-mallow, broom tops, pars- 
 ley, pennyroyal, &c. Take also 
 the diuretic drops. Diluents may 
 also be drunk ; the best is common 
 barley-water. Make a strong in- 
 fusion of parsley, two parts; of 
 pennyroyal, 1 part, and half a cup- 
 ful of best Hollands gin, and \ oz. 
 of sweet nitre, all mixed ; take at 
 three times ; it often acts effectu- 
 ally. Externally, apply cayenne 
 pepper simmered in vinegar, and 
 add 30 drops of laudanum. The 
 Rheumatic Liniment will be of 
 great service. To prevent vomit- 
 ing, drink peppermint tea, with a 
 little bicarbonate of potass. 
 
 KING’S CAKE. — The finest 
 flour, 5 lbs. ; salt, 1| teaspoonful; 
 cinnamon, £ oz. ; nutmeg, \ oz. ; 
 mace, 1 drachm; all finely pow- 
 dered. Add 14 ozs. of sugar, and 
 gradually work well into the mass 
 1 \ lb. of fresh butter. Then add 
 6 eggs, a quart of cream, half a 
 pint of good yeast, a £ pint of sher- 
 ry wine, and two table-spoonfuls of 
 orange water. All must be mixed 
 and kneaded well together. After 
 it has stood a little, knead in 2 lbs. 
 of clean-picked raisins stoned and 
 chopped, and 2 or 3 lbs. of currants. 
 Bake for three hours in a gentle 
 oven; when baked, rub the surface 
 with white of an egg and rose-wa- 
 ter, and sift over it finely powder- 
 ed sugar. 
 
 KING’S EVIL.— See Scrofula. 
 
 KINO. — It is the concrete juice 
 of an Indian tree. It is a power- 
 ful astringent similar to catechu. 
 It is applied externally to ulcers, 
 and is used as a gargle for relaxed 
 uvula, sore throat, &c. It is good 
 for relax, whites, and internal 
 bleedings. The dose of the gum 
 is from 10 grains to half a drachm ; 
 
KNI 
 
 LAC 
 
 217 
 
 of the tincture from one to two 
 drachms. 
 
 KISSES. — Boil the same as 
 barley sugar, and flavour with 
 lemon juice and a few drops of es- 
 sence of lemon ; after which let it 
 boil a little. Drop it on a slab, 
 nearly the size of a shilling. When 
 cold, put them into sifted white 
 sugar in a dish ; shake them, and 
 fold them singly in papers, with 
 mottoes, if you like. 
 
 Another . — Beat the whites of 
 five eggs till they stand alone. 
 Mix gradually with this 1£ lb. of 
 the finest sifted white sugar, and 
 15 drops of essence of lemon ; beat 
 the whole well. Lay a sheet of 
 stiff writing paper at the bottom of 
 a baking tin; drop upon it at 
 equal distances, a small teaspoon- 
 ful of stiff raspberry, currant, ap- 
 ricot, or pine apple jelly, and then 
 cover the same over with the white 
 of egg and sugar. Do it so evenly 
 that the kisses may be quite smooth 
 and compact. Place in a cool 
 oven, and when coloured, take out, 
 and place the flat parts of each to- 
 gether. Put lightly on a sieve, 
 and dry in a cool oven. 
 
 KITCHEN PEPPER. — Mix 
 in the finest powder one ounce of 
 ginger ; of cinnamon, cayenne pep- 
 per, black pepper, nutmeg, and 
 Jamaica pepper, half an ounce 
 each ; ten cloves, and six ounces of 
 salt. Keep it in a bottle ; it is an 
 agreeable addition to any brown 
 sauces or soups. 
 
 KITCHENER’S RELISH.— 
 Cayenne pepper, ginger, black pep- 
 per, and salt, of each 1 oz. ; ground 
 allspice, 1£ oz. ; horseradish and 
 shalots, 1 oz. each, well minced ; 
 walnut pickle, and mushroom 
 ketchup, 1 pint each. Add ground 
 mace and cloves, \ oz. each. In- 
 fuse for 15 days. 
 
 KNIFE BOARD.— Cover a 
 smooth board with thick buT lea- 
 
 ther on both sides. For one side 
 melt sufficient mutton suet ; apply 
 it hot to the leather, and sprinkle 
 it with tine emery and bath brick, 
 smoothing it down with a knife. 
 Use the other side for polishing off, 
 using three parts of powdered char- 
 coal, and one part of Bath brick, or 
 rotten-stone. Gu. 
 
 To clean steel forks, fill a small 
 oyster barrel with fine gravel, 
 brick-dust, or sand, mixed with a 
 little hay or moss : make it damp, 
 ress it well down, and always 
 eep it damp. By r unn ing the 
 prongs of the forks a few times 
 into this, they will be cleaned and 
 polished. To polish between the 
 prongs have a small stick shaped 
 like a knife, covered with leather, 
 and use emery powder. Emery 
 powder might be mixed with the 
 sand in the barrel to render it 
 more efficient in knife cleaning. 
 
 KNIVES, HANDLES OF, to 
 fasten . — Melt resin, add brick-dust 
 aud mix well together. This is a 
 very good cement for this and other 
 
 purposes. Shellac, and prepared 
 
 chalk, intimately mixed, answer 
 well. Heat the part to be inserted, 
 and fill the aperture with the mix- 
 ture. Press it in. 
 
 KRINGLES. — Beat well the 
 yolks of eight, and whites of two 
 eggs, and mix with 5 ozs. of but- 
 ter warmed ; with this knead 1 lb. 
 of flour, and 5 ozs. of sugar to a 
 paste. Roll into thick biscuits, 
 prick and bake them on tin plates. 
 
 LACE, White , to wash . — Wash 
 it the same way as Chintz. See 
 Chintz. 
 
 LACQUER for BRASS. — 
 Seed-lac, 6 ozs. ; amber, or copal, 
 well ground, 2 ozs. ; dragon’s 
 blood, 40 grains ; extract of red 
 sandalwood, 30 grains; 8afiron,36 
 grains ; pounded glass, 4 ozs. ; 
 pure alcohol, 40 ozs. Expose the 
 
218 
 
 LAM 
 
 LAM 
 
 article to a gentle heat, and dip 
 it into the varnish two or three 
 times. This varnish is durable, 
 beautiful in colour, and may be 
 cleaned with water and a bit of 
 dry rag. 
 
 LACQUER, Pale, for Tin-plate, 
 — Best alcohol, 8 ozs. ; turmeric, 4 
 drs. ; hay saffron, 2 scs. ; dragon’s 
 blood, 4 scs. ; red sanders, 1 sc. ; 
 shell lac, 1 oz. ; gum sandarach, 
 2 drs. ; gum mastic, 2 drs. ; Can* 
 ada balsam, 2 drs. ; when dis- 
 solved add spirits of turpentine, 
 80 drops. 
 
 LACQUERED ARTICLES.— 
 Ormolu , candelabra , mosaic gold, 
 gilt, jewelry , §c. to clean. — Wash 
 or brush them with soap and hot 
 water. Dry and rub with wash 
 leather. Acids must not be used. 
 
 Or, take rotton stone, 1 oz., fine* 
 ly powdered ; oil, a teaspoonful ; 
 oxalic acid, 2 drachms; water 
 sufficient to make into a paste. 
 
 LACQUER, for philosophical 
 instruments. — Alcohol, 80 oz. ; 
 gutta percha, 3 ozs. ; gum sanda- 
 rach, 8 ozs. ; gum elemi, 8 ozs. ; 
 dragon’s blood, 4 ozs. ; seed lac, 
 4 ozs. ; terra merita, 3 ozs. ; saf- 
 ron, 8 grs. ; pulverized glass, 12 
 ozs. 
 
 LAMB, to choose. — If the hind 
 quarter and the knuckle be flexi- 
 ble, it is stale. If the neck-vein 
 of a four quarter be of an azure 
 colour, it is fresh ; but if greenish 
 or yellowish, the meat is nearly 
 tainted. If the eyes are sunk, 
 the head is not fresh. 
 
 LAMB, Breast of, and Cucum- 
 bers . — Cut off the chine-bone 
 from the breast, and set it on to 
 stew with a pint of gravy. When 
 the bones will draw out, put it 
 on the gridiron to grill ; and then 
 lay it in a dish on cucumbers 
 nicely stewed. 
 
 LAMB CHOPS, en casserolle. 
 — Cut a loin of lamb into chops ; 
 
 do them with yoke of egg on each 
 side and stew them with bread 
 crumbs, cloves, pepper, salt, mace, 
 mixed ; fry them of a light brown, 
 and put them round in a dish 
 very close; leave a hole in the 
 middle to put the sauce in, made 
 of sweet herbs and parsley shred 
 fine, and stewed in good thick 
 gravy. Garnish with parsley. 
 
 LAMB,/ortf quarter of, to roast. 
 — Roast it either whole, or in sep- 
 arate parts. It should be roasted 
 before a brisk fire, or done in the 
 oven. While roasting baste well 
 with butter. If left to be cold, 
 chopped parsley should be sprink- 
 led over it. The neck and breast 
 together are called a scoven. 
 
 LAMB, fore quarter of, to ra- 
 gout . — Take off the knuckle bone, 
 and cut off all the skin. Lard 
 well with bacon, and fry it to a 
 nice brown ; put it into a stew- 
 pan, and j ust cover it with gravy, 
 sweet herbs, pepper, salt, ground 
 mace, and a little whole pepper ; 
 cover and stew half an hour ; 
 strain off the gravy, and have 
 ready half a pint of fried oysters ; 
 pour off the fat, and put them in- 
 to the gravy with two spoonfuls 
 of port wine, a few mushrooms, 
 and a little butter rolled in flour. 
 Boil all together with the juice 
 of half a lemon. Pour the sauce 
 over the lamb. 
 
 LAMB’S FRY. —Should be 
 scalded a moment ; then soaked 
 one hour in vinegar, pepper, and 
 salt, with parsley and shalots; 
 then dip them in a thick batter, 
 and fry to a good colour ; serve 
 with fried parsley. 
 
 To ragout , put them into a light 
 braise, with small onions, thin 
 slices of lard, sweet herbs, half a 
 bay leaf, thyme, a glass of sherry, 
 sufficient broth, pepper, and salt. 
 Serve with any sauce, with fried 
 bread round the dish. 
 
LAM 
 
 LAM 
 
 219 
 
 To fricassee , Take the marTow 
 out of the small bladders, and pre- 
 pare a cream thus — a little flour, 
 an egg, a chestnut pounded, rasped 
 lemon, sugar and cream ; make 
 small paste cases ; place the fry 
 in them, and put them a moment 
 into the oven. Boil the cream a 
 moment before filling the bladders 
 with it, and baste them over with 
 eggs and cream. 
 
 LAMB’S HEAD and HINGE. 
 — This part is best from a house- 
 lamb ; but any, if soaked in cold 
 water, will be white. Boil the head 
 separately till very tender. Have 
 ready the liver and lights, three 
 parts boiled and cut small ; stew 
 them in a little of the water in 
 which they were boiled, season and 
 thicken with flour and butter, and 
 serve the mince round the head. 
 
 LAMB, LEG OF.— Should be 
 boiled in a cloth to look as white 
 as possible. The loin fried in steaks 
 and served round, garnished with 
 dried or fried parsley ; spinach to 
 eat with it ; or dressed separately, 
 or roasted. 
 
 LAMB, LEG of, to boil. — Steep 
 it half an hour in cold soft water, 
 a cupful of vinegar, and a hand- 
 ful of salt having been mixed with 
 the water ; flour a thin white 
 cloth, and wrap the leg in it, and 
 boil it ; add a bundle of sweet 
 herbs. It will require boiling 1| 
 hour. Serve with spinach, or 
 French beans. Garnish with pars- 
 ley, and thin slices of lemon. 
 
 LAMB, Leg of, to force. — Slit 
 the leg on the wrong side, and 
 take out as much meat as possible, 
 without cutting or cracking the 
 outward skin. Pound this meat 
 well with an equal weight of fresh 
 suet; add 12 large oysters, and 
 two anchovies boned, with salt, 
 black pepper, mace, and nutmeg, 
 and a little thyme and parsley, 
 finely shred ; beat all well together, 
 
 and mix it up with the yolks of 
 three eggs. Having filled the 
 skin tight with this stuffing, sew 
 it up very close. Fry the remain- 
 der of the stuffing to garnish the 
 loin of lamb, which is to be fricasseed 
 as chickens are done. Tie the 
 stuffed leg with packthread to the 
 spit, and roast. In the fricassee of 
 lamb, add a little oyster liquor, and 
 fried oyster. 
 
 LAMB, a nice dish of . — Take 
 the best end of a neck of lamb, cut 
 it into steaks, and chop each bone 
 so short as to make the steaks al- 
 most round. Egg and strew with 
 crumbs, herbs and seasoning ; fry 
 them of the finest brown: mash 
 some potatoes with a little butter 
 and cream, and put them into the 
 middle of the dish raised high. 
 Then place the edge of one steak 
 on another with the small bone up- 
 ward, all round the potatoes, 
 
 LAMB PASTY. — Bone the 
 lamb, cut it into square pieces ; 
 season with salt, pepper, cloves, 
 mace, nutmeg, and minced thyme ; 
 lay in some beef suet, and the lamb 
 upon it, making a high border a- 
 about it; then turn over the paste 
 close, and bake it. When it is 
 enough, put in some claret, sugar, 
 vinegar, and the yolks of eggs, 
 beaten together. To have the 
 sauce only savoury, and not sweet, 
 let it be gravy only, or the baking 
 of bones in claret. 
 
 LAMB PIE. — Make a good puff 
 paste ; cut the meat into pieces ; it 
 is best from the loin, neck, or 
 breast; some prefer the leg; light- 
 ly season with pepper, salt, mace, 
 cloves, and nutmeg finely ground ; 
 place in the crust, with a few 
 sweetbreads seasoned like the meat, 
 (and, if you like, some oysters and 
 forcemeat balls, hard yolks of eggs, 
 and the tops of asparagus, first 
 boiled green). Butter all over the 
 pie, put on the lid, and place in a 
 
220 
 
 LAM 
 
 LAM 
 
 quick oven one hour and a half. 
 Take a pint of gravy, and the oys- 
 ter liquor, a gill of port wine, a 
 little grated nutmeg, with the yolks 
 of two or three eggs well beaten ; 
 stir one way all the time. When 
 it boils pour it into the pie. 
 
 LAMB SAUCE. — Mix a little 
 butter with shred parsley, shalots, 
 and crumbs of bread, grated fine. 
 Put the whole into a 6tew-pan 
 with a cupful of good stock, and 
 one of sherry ; season with pepper, 
 salt, &c. and squeeze a lemon in- 
 
 LAMB, SHOULDER OF— 
 Bone a shoulder of lamb, and fill 
 it up with forcemeat; braise it 
 two hours over a slow stove. Take 
 it up, glaze it ; or it may be glazed 
 only, and not braised. Serve with 
 sorrel-sauce under the lamb. 
 
 LAMB STEAKS— Fry them 
 of a beautiful brown ; when served, 
 throw over them a good quantity 
 of crumbs of bread fried, and crimp- 
 ed parsley. 
 
 Mutton or lamb steaks, seasoned 
 and broiled in buttered capers, 
 either with crumbs and herbs, or 
 without, are a genteel dish, and 
 eat well. 
 
 LAMB STEAKS, to dress 
 white . — Stew them in milk and 
 w r ater till very tender, with a bit 
 of lemon-peel, a little salt, pepper, 
 and mace. Have ready some veal 
 gravy ; put the steaks into it ; 
 mix some mushroom-powder, a 
 cup of cream, and a bit of flour ; 
 shake the steaks in this liquor, 
 stir, and get hot. Just before 
 taking it up, put in a few white 
 mushrooms. 
 
 LAMB STEAKS, to dress 
 brown . — Season with pepper, salt, 
 nutmeg, grated lemon-peel, and 
 chopped parsley ; but dip them 
 first into egg : fry them quick. 
 Thicken some good gravy with a 
 t>it of flour and butter; and add to 
 
 it a spoonful of port wine, and 
 some oysters ; boil it up, and then 
 put in the steaks warm : let them 
 heat up, and serve. You may add 
 palates, balls, or eggs, if you like. 
 
 LAMB- STONE S, fricasseed. — 
 Skin and wash, then dry and flour 
 them; fry brown in hog’s lard. 
 Lay them on a sieve before the 
 fire till you make the sauce: thick- 
 en half a pint of veal gravy with a 
 little flour and butter, adding a 
 slice of lemon, a large spoonful of 
 mushroom ketchup, a tea-spoonful 
 of lemon pickle, a grate of nutmeg, 
 and the yolk of an egg beaten in 
 two large spoonfuls of thick cream. 
 Put this over the fire, and stir till 
 it is hot, and looks white; but 
 don’t let it boil, or it will curdle. 
 Then put in the fry, and shake it 
 about near the fire for a minute or 
 two. Serve in a hot dish and cover, 
 LAMB-STONES, and Sweet 
 breads . — Blanch some lambstones, 
 parboil, and slice. Flour two or 
 three sweetbreads ; if very thick, 
 cut them in two. Fry all together 
 with a few oysters, of a fine brown. 
 Pour the butter off ; and add a 
 pint of good gravy, some aspara- 
 gus-tops, a little nutmeg, pepper, 
 and salt, two shalots shred fine, 
 and a glass of white wine. Sim- 
 mer ten minutes ; then put a little 
 of the gravy to the yolks of three 
 eggs well beaten, and by degrees 
 mix the whole. Turn the gravy 
 back into the pan, and stir it till 
 of a fine thickness without boiling. 
 Garnish with lemon. 
 
 LAMB’S SWEETBREADS — 
 Blanch them, and put a short time 
 into cold water. Put them into a 
 stew-pan with a cupful of broth, 
 pepper, salt, a bunch of small 
 onions, and a blade of mace; stir 
 in it a bit of butter and flour, and 
 stew half an hour. Have ready 
 two or three eggs well beaten in 
 cream, and a little minced parsley 
 
and nutmeg. Put in some boiled 
 asparagus-tops. Do not boil after 
 the cream is in ; but make it hot, 
 and stir all the while. Take great 
 care it does not curdle. Young 
 French beans or peas may be add- 
 ed, first boiled of a beautiful colour. 
 
 LAMB'S HEAD and PLUCK. 
 — Wash clean ; take the black part 
 from the eyes, and the gall from 
 the liver. Put into warm water, 
 boil the heart, liver, &c. ; serve. 
 
 LAMPREYS, to stew . — Clean 
 thetish, remove the cartilage which 
 runs down the back, and season 
 with a little clove, mace, nutmeg, 
 pepper, and allspice ; put it into a 
 stew-pot with strong beef-gravy, 
 port, and an equal quantity of 
 Madeira, or sherry. Cover close : 
 stew till tender, take out the lam- 
 prey and keep hot, while you boil 
 up the liquor with three anchovies 
 chopped, and some flour and but- 
 ter ; strain the gravy, and add 
 lemon juice, and mustard. Serve 
 with sippets of bread and horse 
 radish. 
 
 Eels done in the same way, are 
 much like the lamprey. When 
 there is spawn it must be fried and 
 put round. 
 
 LANDLORD AND TENANT. 
 — A yearly tenant must give notice 
 to quit his premises half a year be- 
 fore the time of the expiration of 
 the current year of his tenancy. 
 If by agreement, a quarter's notice 
 is to be sufficient, such notice must 
 always expire with the tenancy if 
 that is yearly. — If a landlord neg- 
 lects to repair the premises, accor- 
 ding to his covenant, the tenant 
 may maintain an action against 
 him; but such neglect does not 
 absolve the tenant from pay- 
 ment of the rent. — A landlord can 
 legally dispose of goods taken under 
 a distress for rent, by appraisement, 
 without putting them up by auc- 
 tion. — A landlord may take pos- 
 
 session of the goods of his tenant’s 
 lodger which have been distrain- 
 ed under distress for rent ; or he 
 may maintain an action for pound 
 breach. — ■ A landlord can be com- 
 pelled, according to the Small 
 Tenement Act, to pay the poor 
 rates, if the rent is under £10 per 
 annum. — If a landlord agrees to 
 make repairs, and neglects to do so, 
 the tenant may do it, and deduct 
 the amount from the rent. But 
 the tenant must give previous no- 
 tice of these repairs to the landlord ; 
 the notice to be signed by himself 
 and a witness. — If the landlord has 
 to pay the rates, an agreement 
 properly witnessed and signed, 
 should be drawn up to that effect. 
 — The payment of the rent of a 
 house, or building of any kind is 
 absolute, if the landlord demands 
 it; even though the house fall 
 down, be blown, or burnt down, 
 the tenant is bound to pay the rent ; 
 and the tenancy can only cease by 
 giving the proper Notice to Quit, 
 just as if the house continued in a 
 perfect state. When the rent is 
 paid, the landlord is bound to give 
 the tenant a receipt ; — thus, 
 Received of Mr. John Thomas the 
 sum of (here insert the amount) for 
 half year's rent due on the First 
 day of May last, for the Souse , No, 
 
 Street. £ — (Stamp) Robert 
 
 Southey. 
 
 Landlord's Notice to Tenant to 
 Quit ; — Sir, I hereby give you No- 
 tice to quit the house (or workshop, 
 warehouse, as the case may be) 
 and appurtenances, which you, as 
 tenant, now hold of me, situate 
 
 No. — , Street, on or before 
 
 next. 
 
 (Signed) T. C. landlord. 
 To Mr. W. S. 
 
 Notice to Quit of Tenant to 
 Landlord : — Sir, I hereby give you 
 
 notice, that on or before the 
 
 day of next, I shall quit and 
 
222 
 
 LAN 
 
 LAN 
 
 deliver up possession of the house 
 and premises (or workshop, or 
 warehouse, as the case may be) I 
 
 now hold of you, situate at 
 
 in the parish of in the county 
 
 of . 
 
 Dated the day of , 186 
 
 Witness, Job Clark. P. R. 
 To Mr. C. S. 
 
 If the rent is payable quar- 
 terly, or half yearly, six month’s 
 notice to quit must be given ; the 
 notice to expire on the same day of 
 the year when you took the house, 
 warehouse, &c. Suppose you took 
 a house the first day of May ; then 
 ou must give notice a day or two 
 efore the first of November, for 
 then the six months’ notice will ex- 
 pire on the same day of the year 
 on which you took it, viz. on the 
 first day of May. 
 
 Leases for less than three years 
 are often made by word of mouth. 
 But in all cases it is best to have 
 a written agreement; for some- 
 times the words of a mutual agree- 
 ment may be forgotten, or be mis- 
 construed on account of imperfect 
 remembrance. 
 
 All Leases for terms above three 
 years must be by deed of agree- 
 ment, upon stamped paper, and 
 properly signed and witnessed. It 
 is best to have this deed made by 
 a solicitor. The tenant should 
 specially inquire if the landholder 
 is the freeholder, or if he is merely 
 a tenant by lease , and is about only 
 to sub-let it. If so, he should in- 
 quire if the rent has been regularly 
 paid, and also the rates and taxes, 
 either by himself, if he has it on 
 lease, or by the previous lessee. 
 
 In cases where a landlord leases 
 or lets a furnished house, it is some- 
 times customary to receive from 
 the tenant, and his surety, a bond 
 for the due performance of the cove- 
 nant or agreement, stipulations, 
 and for the payment of rent: — for, 
 
 being a furnished house, he cannot 
 enforce the payment of the rent 
 by distraint. 
 
 When a house is let from year 
 to year, and then sublet, the in- 
 coming sub-tenant must inquire 
 if the rent to the chief landlord, 
 the queen’s taxes, and the local 
 rates, have been duly paid, for he 
 will be answerable for any arrears. 
 
 If a lessee holds possession after 
 the expiration of his term, he is, 
 until he has paid rent subsequent- 
 ly due, merely a tenant by suffer- 
 ance, and may be dispossessed at 
 any moment ; but as soon as he 
 has paid, and the landlord has re- 
 ceived any such rent, he consti- 
 tutes himself a tenant from year to 
 year, and can legally give, and 
 must legally receive, a proper no- 
 tice to quit. 
 
 In respect to Lodgers, any goods 
 taken upon the premises by the 
 Lodger will be liable for rent, tax- 
 es, and rates ; and he should there- 
 fore be very careful to inquire 
 whether all due up to the time of 
 his taking have been duly paid. 
 The Landlord has power to distrain 
 upon the goods of his Lodger, and 
 has also a perfect right to break 
 open any of his Lodger’s doors to 
 seize and execute distress upon his 
 goods — he cannot without such 
 regular distraint detain the prop- 
 erty of his Lodger. The keeper of 
 an inn, hotel, or public-house has 
 a legal right to, and may detain 
 the goods of a Lodger till the rent 
 is paid. 
 
 If the lodgings be taken month- 
 ly, a month’s notice is required on 
 either side; if three months, or 
 six months, then a three or six 
 month’s notice will be required. 
 
 A Lodging-house keeper cannot 
 forcibly eject, or by a policeman, a 
 lodger who is determined to remain 
 after the expiration of his term, or 
 the expiration of the time properly 
 
LAN 
 
 LAV 
 
 223 
 
 specified in a notice to quit. But, 
 during his Lodger’s temporary ab- 
 sence, he may fasten up the doors 
 of the rooms he occupied, to pre- 
 vent his occupation of them ; but 
 the Landlord is bound, on the re- 
 turn of the tenant, to deliver any 
 property he has left there. But if 
 a Lodger leave his rooms without 
 paying all demands upon him the 
 Landlord may sell any property 
 the Lodger may have left behind 
 him, after giving the owner suffi- 
 cient notice of his intention to do 
 so. A fortnight’s notice is suffi- 
 cient. 
 
 All chattels and personal effects 
 found on the demised premises 
 may be distrained, whether they 
 belong to the tenant or a stranger. 
 
 Fixtures cannot be distrained, 
 though the tenant may have fixed 
 them ; yet the landlord may claim 
 those which are incorporated with 
 the building. 
 
 Cloth sent to a tailor’ s to be made 
 into clothes, or old clothes sent to 
 be repaired, warps and weft sent to 
 be woven, dresses to make or alter, 
 a horse sent to be shod, books to 
 bind, paper to print, com to grind, 
 watches to be repaired, shoes to 
 mend, &c., &c. ; these are not to 
 be distrained. 
 
 No distress can be made till the 
 day after that on which the rent 
 falls due ; it cannot be made be- 
 tween sunset and sunrise ; nor 
 after the rent has been tended. 
 Goods removed to avoid distraint, 
 may be followed and seized within 
 thirty days, wherever they may be 
 found, unless really bought by 
 some person ignorant of the fraud. 
 Goods fraudulently secreted, the 
 landlord may with a peace officer, 
 break open any house, warehouse, 
 &c., where they are secreted, and. 
 distrain the said property. 
 
 A landlord cannot legally dis- 
 train for more rent than is due to 
 
 him ; but if the amount of the 
 first distraint does not cover the 
 amount of rent due, he can dis- 
 train again. Or should the dis- 
 traint be postponed by mutual 
 agreement, the landlord can still 
 distrain. 
 
 The outer door of the house, ex- 
 cept where goods have been frau- 
 dulently removed, cannot be broken 
 open. But if the outer door has 
 been passed, the inner doors may 
 be forced. Should the landlord, 
 or his agent, or both, after they 
 have legally entered the premises, 
 and having begun to distrain, be 
 forcibly ejected, they may break 
 upon the outer door, and re-enter 
 to distrain. Should they be vio- 
 lently treated, or threatened with 
 violence, they may legally call 
 in the aid of a policeman. 
 
 An inventory of the goods dis- 
 trained must be taken ; the amount 
 of rent for which they are distrain- 
 ed, the day on which they were dis- 
 trained, and the costs. A copy of 
 this inventory must be served up- 
 on the tenant, or must be left at 
 the house, shop, warehouse ; or be 
 posted up on some prominent place 
 on the premises. The goods may 
 then be removed to any convenient 
 place for sale, which may take 
 place five days after. 
 
 LAVENDER.— A well-known 
 plant. It is a pleasant and effica- 
 cious cordial, and very useful in 
 languor, weakness of the nerves, 
 lowness of spirits, faintings, &c. 
 
 It should be propagated by slips 
 in March : plant them in a shady 
 situation till they have taken root, 
 after which they may be exposed 
 to the sun, and when strong ©ay 
 be transplanted. 
 
 LAVENDER WATER.— Put 
 in a bottle half a pint of spirit of 
 wine, and two drachms of oil of 
 lavender. Mix with it rose water, 
 five ounces, orange flower water, 
 
224 
 
 LEA 
 
 LEM 
 
 two ounces ; also two drachma of 
 essence of musk, and six ounces of 
 distilled water. 
 
 LAVENDER, Compound Spirit 
 of. — Spirit of lavender, 1| lb. ; 
 spirit of rosemary, 11b.; cinnamon, 
 | oz. ; nutmeg, \ oz. ; red sanders, 
 2 drachma ; digest for 10 days, and 
 then strain off. It is taken from 
 40 to 80 drops upon loaf sugar, in 
 cases of lowness of spirits, &c. 
 
 LAX in the bowels , with pain. 
 — Laudanum, 24 drops ; spirituous 
 cinnamon water, half a gill ; if it 
 cannot be got, use French Brandy. 
 Take a table-spoonful at a time. — 
 See Bowel Complaint . 
 
 LAXATIVE POWDER for 
 Horses. — Crocus of antimony, fine- 
 ly levigated, nitre, cream of tartar, 
 and flower of sulphur, of each 4 ozs. 
 Powder and mix well together. 
 A table-spoonful of this mixture 
 may be given every night and 
 morning a few times, in a mash of 
 scalded bran, or a feed of corn 
 moistened with water. This pow- 
 der is good for horses kept on dry 
 meat; and for stallions in the 
 spring, as they keep the body cool 
 and open, and cause them to cast 
 their coat, and make his skin as 
 bright as silk. 
 
 LEATHER, to clean. — Unco- 
 loured leather may be cleaned by 
 applying a solution of oxalic acid 
 with a sponge. Dissolve in warm 
 water. 
 
 LEATHER-BOTTOMED 
 CHAIRS, to restore the blackness 
 of. — Take two yolks of eggs, and 
 the white of one. Beat well, and 
 shake in a bottle to make them thick 
 like oil. Dissolve in a table-spoon- 
 ful of spirits of wine, lump-sugar 
 the size of a walnut. .Thicken it 
 with ivory-black, mix with the egg 
 for use. Lay on with a brush ; 
 after a few minutes polish with a 
 soft clean brush, till dry and shi- 
 ning. Let it stand a day to harden. 
 
 Shoes also may be done in the 
 same way. 
 
 LEATHER, to join. — Gutta 
 percha, \ lb. ; india rubber, 2 ozs. ; 
 pitch 1 oz. ; shellac, £ oz. ; boiled 
 oil, 1 oz. Melt together, and use 
 hot. 
 
 LEATHER, to make water- 
 proof. — Dissolve gutta percha, and 
 india rubber in wood naptha. Rub 
 over the soles and upper leather.— 
 Or, melt boiled linseed oil, a pint ; 
 mutton suet, 1 lb. ; bees wax, § lb. ; 
 resin, | lb. Melt all together, and 
 apply. 
 
 LEEK AND PILCHARD PIE. 
 —Clean and skin the white part of 
 some large leeks; scald in milk 
 and water, and put them in layers 
 into a dish, and between the lay- 
 ers, two or three salted pilchards 
 which have been soaked for some 
 hours the day before. Cover the 
 whole with a good plain crust. 
 When the pie is taken out of the 
 oven, lift up the side crust with a 
 knife, and empty out all the liquor ; 
 then pour in half a pint of scalded 
 cream. 
 
 LEGS, Sore and Sunning 
 Wash them in brandy, and apply 
 elder leaves, changing twice a-day. 
 This will dry up all the sores, 
 though the legs were like a honey- 
 comb. — Tried. 
 
 Or, poultice them with rotten 
 apples. — Tried. But take also a 
 purge or two every week. 
 
 LEMON BISCUITS. — Beat 
 the yolks of 10 eggs, and the whites 
 of 5, with 4 spoonfuls of orange 
 flower water, till they froth up, 
 then put in 1 lb. of sifted loaf su- 
 gar ; beat it one way for 40 min- 
 utes ; add | lb. of flour with the 
 raspings of two lemons, and the 
 pulp of a small one; butter the 
 tin, and bake in a quick oven care- 
 fully. Dust with sugar before 
 placing in the oven. 
 
 LEMON BLANCMANGE,— 
 
LEM 
 
 LEM 
 
 225 
 
 Isinglass, 1 part ; water, 16 parts ; 
 lemon-juice, 2 parts; Lisbon wine, 
 8 parts. Sugar to sweeten, and a 
 little grated lemon-peel to flavour. 
 Clarify with an egg. 
 
 LEMON BRANDY. — Put 2 
 quarts of brandy to 3 quarts of wa- 
 ter ; take 2 lbs. of fine sugar, and 
 3 pints of milk. Pare 12 lemons 
 thin ; steep the peel in the brandy 
 12 hours, and squeeze the lemons 
 upon the sugar ; then put the wa- 
 ter to it, and mix all the ingredi- 
 ents together. Pour the milk in 
 boiling. Let it stand 24 hours, 
 then strain, and bottle. 
 
 LEMON DRINK.— Water, 4 
 quarts; the juice of 10 lemons, 
 loaf sugar, 2 lbs. ; get the oil from 
 -the rinds by rubbing them with 
 the sugar; mix; steep the rinds a 
 day : then strain. A. N. 
 
 LEMON CAKE. — Put 3 spoon- 
 fuls of rose or orange-flower water 
 to the whites of 10 eggs 3 ozs. of 
 butter, a cupful of milk, and 1 lb. 
 of white sifted sugar ; beat them 
 an hour with a whisk, and grate in 
 the rind of a lemon. When well 
 mixed, add the juice of half a lem- 
 on, and the yolks of ten eggs beat- 
 en smooth ; stir in 1 lb. of flour ; 
 butter a pan, and bake it in a mod- 
 erate oven for one hour. — Orange 
 cakes may be made in the same 
 ■way. ggf* Add a small bit of car- 
 bonate of soda to the milk, to pre- 
 vent acidity. 
 
 LEMON CHEESECAKES.— 
 Boil the peel of two large lemons ; 
 pound well, with £ lb. of loaf su- 
 gar, the yolks of six eggs, \ lb. of 
 fresh butter, and some curd beaten 
 fine. Mix all together ; lay a puff 
 paste on the patty-pans ; fill half 
 full, and bake. 
 
 Orange cheesecakes are 
 done the same way ; but the peel 
 must be boiled in two or three 
 waters to neutralize its bitter taste. 
 
 LEMON, Conserve of. — -Grate 
 
 the rind of a lemon into a saucer ; 
 squeeze the juice of the fruit over 
 and mix it well together with a 
 spoon ; then boil some sugar very 
 high, mix it in, and when of a due 
 consistency, pour into moulds. 
 
 LEMON CREAM. — Take a 
 pint of thick cream, and put to it 
 the yolks of three eggs well beaten, 
 4 ozs. of fine sugar, and the thin 
 rind of a lemon grated ; boil ; stir 
 it till almost cold; put the juice of 
 a lemon in a dish, or bowl, and 
 pour the cream upon it, stirring it 
 till quite cold. It is excellent when 
 iced. 
 
 LEMON CREAM, Yellow .— 
 Pare thin 4 lemons into a large 
 cupful of water, and squeeze the 
 juice on 7 ozs. of finely pounded 
 sugar ; beat the yolks of 9 eggs 
 well ; add the peels and juice beat- 
 en together for some time; then 
 strain it into a block-tin sauce-pan ; 
 set it over a gentle fire, and stir it 
 one way till thick, and scalding 
 hot; but not boiling, or it wifi 
 curdle. Pour it into jelly-glasses. 
 A few lumps of sugar should be 
 rubbed hard on the lemons before 
 they are pared, or after, as the peel 
 will be so thin as not to take all 
 the essence, and the sugar will at- 
 tract it, and give a better colour 
 and flavour. 
 
 LEMON CREAM, White .— Is 
 made the same as the above ; only 
 put the whites of the eggs in lieu 
 of the yolks, whisking it well to 
 froth. 
 
 LEMON CUSTARD.— Sherry 
 wine, a pint; refined sugar, 1 lb. ; 
 the juice of two lemons, the rind 
 of one pared thin, and the rind of 
 the other boiled soft, and rubbed 
 through a sieve; boil well. Take 
 out the peel, and a little of the li- 
 uor ; cool ; pour the rest into the 
 ish you design it for ; beat four 
 yolks and two whites of eggs ; mix 
 them with the cool liquor ; strain 
 o 
 
226 
 
 LEM 
 
 LEM 
 
 them into the dish ; stir well toge- 
 ther ; set on a slow fire to bake as 
 a custard ; when it is enough, 
 grate the rind of a lemon over the 
 top ; brown it over with a sala- 
 mander. 
 
 Another. — Beat up the yolks of 
 8 eggs till quite white; put to them 
 a pint of boiling water, the rinds 
 of two lemons grated, and the juice 
 sweetened to taste ; stir on the fire 
 till thick enough ; then add a glass 
 of rich wine, and half a glass of 
 brandy. Give the whole, one scald, 
 and put it into cups to be eaten 
 cold. 
 
 LEMON DROPS.— Sifted loaf 
 sugar, | lb. ; squeeze 3 or 4 lemons 
 over it ; mix it well with a spoon, 
 till it makes a thickish paste ; then 
 drop it upon writing paper about 
 the size of a sixpence; place in a 
 slightly warm oven to dry, and 
 then remove from the paper. 
 
 LEMON DUMPLINGS. 
 
 Two table-spoonfuls of flour ; bread 
 crumbs, | lb. ; beef suet, 6 ozs. ; 
 the grated rind of a large lemon ; 
 sugar, pounded, 4 ozs. ; 4 eggs 
 well beaten, and strained, and the 
 juice of three lemons strained. 
 Make into dumplings, and boil in 
 a cloth one hour. 
 
 LEMON HONEY-COMB. — 
 Sweeten the juice of a lemon to 
 your taste, and put it in the dish 
 that you serve it in. Mix the 
 white of an egg that is beaten 
 with a pint of rich cream, and a 
 little sugar ; whisk it, and as the 
 froth rises put it on the lemon 
 juice. Do it the day before it is 
 to be used. 
 
 LEMON JELLY.— Clarify 2 
 ozs. of isinglass in 3 gills of water, 
 add | lb. of loaf sugar, and the 
 rinds of 2| lemons cut very thin, 
 squeeze the juice of five lemons ; 
 strain through muslin, then stir 
 into cool sugar and isinglass, take 
 out ‘ho peel, boil five minutes, 
 
 and when cool pour into moulds, 
 and place in ice. In peeling lemons 
 care should be taken not to cut be- 
 low the colour. 
 
 LEMONS, to preserve in jelly. 
 Cut a hole in the stalk part, the 
 size of a shilling, and scrape out 
 the pulp. Tie each separately in 
 muslin, and lay in spring water 
 two days, changing twice a day ; 
 then boil them tender on a slow 
 fire. Keep them covered to the 
 last. To every pound of fruit 
 weigh two of double refined sugar, 
 and one pint of water; boil the 
 two latter together with the juice 
 of the lemon to a syrup, clarify, 
 skim well, and cool ; then boil the 
 fruit in the syrup half an hour ; if 
 not clear, do this daily till they 
 are done. 
 
 Pare and core some green pip- 
 pins, and boil in water till it tastes 
 strong of them ; don’t break them; 
 strain the water through a jelly- 
 bag till clear ; then to every pint 
 put a pound of double-refined su- 
 gar, the peel and juice of a lemon, 
 and boil to a strong syrup. Drain 
 off the syrup from the fruit, and 
 turning each with the hole upwards 
 in a jar, pour the apple jelly over 
 it. The bits cut out must go 
 through the same process with the 
 fruit. Cover with brandy paper. 
 
 LEMON JUICE, to purify 
 Add 1 oz. of powdered charcoal to 
 a quart of lemon juice ; after stand- 
 ing 12 hours, filterthe juice through 
 fine muslin. It will keep good 
 several years in a cellar, well cork- 
 ed in bottles, and the mucilage 
 will fall to the bottom. 
 
 LEMON KALI.— Dry the fol- 
 lowing well ; finest sugar, | lb. ; 
 citric acid, or tartaric acid, 4 ozs. ; 
 carbonate of soda, 6 ozs. ; essence 
 of lemon, 30 drops. Keep in a 
 dry tightly corked bottle. A des- 
 sert-spoonful in a tumbler of water 
 will make a pleasant beverage. 
 
LEM 
 
 227 
 
 Lem 
 
 LEMON MARMALADE. — 
 Rasp the lemons, cut out the pulp, 
 then boil the rinds very tender, 
 and beat fine in a marble mortar. 
 Boil three pounds of loaf sugar in 
 a pint of water, skim it, and add 
 a pound of the rind ; boil fast till 
 the syrup is very thick, but stir it 
 carefully : then put a pint of the 
 pulp and juice, the seeds having 
 been removed, and a pint of apple 
 liquor ; boil all gently until well 
 jellied, which it will be in about 
 half an hour. Put it into small 
 pots. 
 
 Orange Marmalade may be done 
 in the same way. 
 
 LEMON MINCE PIES. — 
 Squeeze a large lemon, boil the 
 outside till tender enough to beat 
 to a mash, add to it three large 
 apples chopped, and 4 ozs. of suet ; 
 currants, \ lb. ; sugar, 4 ozs. ; put 
 the juice of the lemon and candied 
 fruit, as for other pies. Make a 
 short crust, and fill the patty pans 
 as usual. 
 
 LEMON-PEEL CREAM. — 
 Boil a pint of cream ; when half 
 cold, put in the yolks of 4 eggs ; 
 stir till cold ; put on the fire with 
 4 ozs. of loaf sugar, a tea-spoonful 
 of grated lemon-peel ; stir till hot; 
 take off the fire ; when it is cold, 
 put it into sweetmeat glasses. Lay 
 paste-knots or lemon-peel, cut like 
 long straws, over the tops of the 
 glasses. 
 
 LEMON SYRUP.—Put 1| lb. 
 of loaf sugar to each pint of juice ; 
 add some of the peel ; boil 10 min- 
 utes ; then strain and cork it. It 
 makes a fine beverage diluted, and 
 is useful to flavour pies and pud- 
 dings. American . 
 
 LEMON SYRUP, Common . — 
 Citric acid, 2 ozs. ; loaf sugar to 
 syrup it ; rub the sugar on 4 lem- 
 ons to extract the oil. Add a 
 wine-glassful of brandy to keep it, 
 and also a little cinnamon. Water, 
 
 sufficient for the purpose. A. N. 
 
 LEMON PICKLE. They 
 
 should be small, with a thick rind ; 
 rub them with flannel ; slit them 
 half down in four quarters, but 
 not through to the pulp : fill the 
 slits with salt hard pressed in, set 
 them upright in a pan three days 
 until the salt melts ; turn them 
 thrice a day in their own liquid, 
 until tender ; make enough pickle 
 to cover them, of vinegar, the brine 
 of the lemons, Jamaica pepper, 
 and ginger; boil, and skim; when 
 cold, put it to the lemons with 2 
 ozs. of mustard-seed, and three 
 cloves of garlic to six lemons. Jar 
 it, and cover closely. 
 
 LEMON PUDDING. — Beat 
 the yolks of four eggs ; add 4 ozs. of 
 white sugar, the rind of a lemon 
 being rubbed with some lumps of 
 it to take the essence ; then peel, 
 and beat it in a mortar with 4 or 
 5 ozs. of butter warmed. Put a 
 crust into a shallow dish, nick the 
 edges, and put the above into it. 
 When served, turn the pudding 
 out of the dish. 
 
 Another. — Cut off the rind of 
 three lemons ; boil tender ; pound 
 them ; and boil 1 lb. of nice bis- 
 cuits in a quart of milk and cream ; 
 mix the lemon rind with them. 
 Beat 12 yolks and 6 whites of eggs : 
 melt ^ lb. of fresh butter, and put 
 in \ lb. of sugar, and a little orange 
 flower water. Mix all together; 
 put it over the fire ; stir till thick, 
 and then squeeze in the juice of 
 half a lemon. Put puff paste 
 round the dish, and pour in the 
 pudding. Cut candied sweetmeats, 
 and strew them over. Bake about 
 45 minutes. 
 
 Another. — Blanch and beat 8 
 ozs. of Jordan almonds with orange 
 flower water ; add £ lb. of butter, 
 the yolks of 8 or 10 eggs, the juice 
 of a large lemon, and half the rind 
 grated ; work them in a mortar till 
 
228 
 
 LEM 
 
 LEM 
 
 white ; put puff paste in the dish ; 
 pour in the pudding, and bake 
 naif an hour. 
 
 t LEMON PUFFS.— Beat and 
 sift 1 lb. of refined sugar; put it 
 into a bowl, with the juice of two 
 lemons, and mix them together ; 
 beat the white of an egg to a high 
 froth ; put it into the bowl ; put 
 in 3 eggs with two rinds of lemon 
 grated ; mix it well up, and throw 
 sugar on the buttered papers ; 
 drop on the puffs in small drops, 
 and bake them in a moderately 
 heated oven. 
 
 LEMON TARTS. — Pare the 
 rinds of four lemons, and boil ten- 
 der in two waters, and beat fine. 
 Add to it 4 ozs. of blanched al- 
 monds, cut thin, 4 ozs. of lump 
 sugar, the juice of the lemons, and 
 a little grated peel. Simmer to a 
 syrup. When cold, turn into a 
 shallow tin tart dish, lined with a 
 rich thin puff paste, and lay bars 
 of the same over, and bake care- 
 fully. 
 
 LEMON WATER— Put two 
 slices of lemon, thinly pared, into 
 a tea-pot, a little bit of the peel, and 
 sugar, or a table-spoonful of cap- 
 illaire ; pour in a pint of boiling 
 water, and stop it close two hours. 
 
 LEMON WHEY— Pour into 
 boiling milk as much lemon juice 
 as will make a small quantity quite 
 clear ; dilute with hot water to an 
 agreeable sharp acid, and sweeten 
 as you like. Ru. 
 
 LEMON WINE. -Take 6 large 
 lemons ; pare off the rind thin ; 
 squeeze out the juice ; steep the 
 rind in the juice ; and put to it a 
 quart of brandy; let it stand close- 
 ly covered three days ; then squeeze 
 6 lemons more, and mix 2 quarts 
 of spring water, and as much su- 
 gar as will sweeten the whole ; 
 boil the water, lemons, and sugar 
 together ; when cold, add a quart 
 of sherry, the other lemons, and 
 
 some brandy ; mix them together ; 
 and run it through a flannel bag ; 
 let it stand two or three months. 
 Bottle, cork well, and keep in a 
 cool place. 
 
 LEMONADE. — Hot water, 2 
 quarts ; 2 lemons, sliced ; \ lb. of 
 sugar ; £ oz. of gum arabic. Strain 
 through a flannel bag, and bottle 
 off. 
 
 LEMONADE, to be made the 
 day before wanted , -Pare 24 lemons 
 thin, put 8 of the rinds into 3 
 quarts of hot water, and cover for 
 four hours. Rub some fine sugar 
 on the lemons to attract the essence, 
 and put it into a bowl, into which 
 squeeze the juice of the lemons. 
 To it add 1| lb. of fine sugar, then 
 put the water to the above. Some 
 persons add boiling milk, 2 or 3 
 quarts, and strain ; but this is op- 
 tional. 
 
 LEMONADE, concentrated . — 
 Take 2 lbs. of loaf sugar, break it 
 up, and pour on it a pint of cold 
 water ; let it heat gradually, until 
 it boils and is converted into syrup ; 
 add, while hot, 1 drachm of essence 
 of lemon, and \ ounce of citrio 
 acid ; a tablespoonful of this, add- 
 ed to a tumbler of water, makes a 
 very pleasant drink. 
 
 LEMONADE, Delicious Milk. 
 —Pour a pint of boiling- water on 
 six or eight ounces of loaf sugar, 
 add a quarter of a pint of lemon 
 juice, and half the quantity of good 
 sherry wine, and a table-spoonful 
 of brandy to keep it. Then add 
 three quarters of a pint of cold 
 milk, and strain the whole, to 
 make it nice and clear. 
 
 This is an American receipt, and 
 is much valued in that country. 
 
 LEMONADE, like jelly . — Pare 
 two Seville oranges and six lemons 
 thin, and steep them four hours in 
 a quart of hot water. Boil 1£ lb. 
 of loaf sugar in three pints of wa- 
 ter, and skim it. Add the two 
 
LEN 
 
 LIN 
 
 229 
 
 liquors to the juice of six China 
 oranges, and twelve lemons ; stir 
 the whole well, and run it through 
 a jelly-bag till clear. Then add a 
 little orange-water, if you like the 
 flavour, and, if wanted, more su- 
 gar. It will keep well if corked. 
 
 l&^Any of the above may be 
 made effervescing- by taking 
 nearly half a tumbler of water, and 
 dissolvtng in it 20 grains of car- 
 bonate of soda, and mixing with it 
 the same quantity of lemonade. 
 
 LEMONADE POWDERS.— 
 Citric acid 1 oz. ; carbonate of 
 soda, 1| oz. ; 4 ozs. of powdered 
 sugar. This fine dry lemonade will 
 keep well. Powdered ginger, nut- 
 meg, or cinnamon may be added, 
 ad libitum. Put as much as you 
 like into cold >frater. Gu. 
 
 LEMONADE, superior . — Pare 
 as many lemons as you are likely 
 to want ; on the peels pour hot 
 water, but more juice will be neces- 
 sary than you need use the peels 
 for. While infusing, boil sugar 
 and water to a good syrup with 
 the white of an egg whipt up ; 
 when it boils, pour a little cold 
 water into it ; set it on again, and 
 when it boils up take off, and set- 
 tle. Skim, and pour it clear from 
 the sediment to the infusion, and 
 the lemon juice, stir and taste it, 
 and add as much more water as 
 will make a very rich lemonade. 
 Wet a jelly-bag, and squeeze it 
 dry, then strain the liquor, which 
 will be uncommonly fine. 
 
 LENITIVE ELECTUARY.- 
 Senna, finely powdered, 8 ozs. ; 
 powdered coriander seed, 4 ozs. ; 
 tamarinds and prunes, of each, 1 
 lb. ; figs, 1 lb. ; mix the pulps 
 and powders together, and with 
 simple syrup, make into an electu- 
 ary. A teaspoonful to be taken 
 two or three times a day. It is an 
 agreeable laxative for children, fe- 
 males, and delicate persons. — If a 
 
 little sulphur be added, it will be a 
 sovereign remedy for PILES. 
 
 LENT POTATOES.— Beat 4 
 ozs. of almonds, and 3 ozs. of the 
 bitter ; blanch, and add a little 
 orange flower water ; butter, 8 ozs.; 
 4 eggs well beaten and strained ; 
 half a glass of raisin wine, and su- 
 gar to taste ; beat all till very 
 smooth, and grate in 3 nice bis- 
 cuits, (Savoy). Make into balls 
 with a little flour, the size of a 
 chestnut ; throw them into a stew- 
 pan of lard, and boil them in it to 
 a yellow brown; drain; serve with 
 sweet sauce. 
 
 LIGHTNING STROKE. — 
 Dash cold water over the head and 
 face, apply friction to the spine 
 with strong l inim ent, and mustard 
 poultices to the feet. 
 
 LIME LINIMENT.— Linseed 
 or common olive oil and lime-water, 
 equal parts, to be well shaken be- 
 fore using, is good for scrofulous 
 or other sores, and still more for 
 burns and scalds. 
 
 LIME WATER.— Put unslak- 
 ed lime into a tub ; cover it with 
 pure water ; stir often for one day ; 
 then strain off the water, and keep 
 for use. It is an anti-acid tonic, kills 
 worms, and frees the bowels from 
 slimy and morbific matter. It pro- 
 motes digestion ; it is valuable in 
 looseness, scrofula, diabetes, and 
 whites. Mixed with a decoction 
 of Peruvian bark, it wonderfully 
 strengthens the debilitated, and 
 those threatened with atrophy. 
 
 LINEAL MEASURE. 
 
 12 Inches make . . . . 1 Foot. 
 
 3 Feet, or 36 inches . I Yard. 
 
 2 Yards, or six feet . 1 Fathom 
 
 5$ Yds., or 16$ ft., 1 Rod, Pole, 
 or Perch. 
 
 LINEN, to preserve. — Secure it 
 from damp when you put it by ; 
 and also from insects by putting 
 amongst it bags of lavender, roses, 
 thyme, cedar shavings, &c. 
 
230 
 
 LIN 
 
 LIQ 
 
 LINIMENT, for Burns . — Take 
 equal parts of Florence oil, or fresh, 
 drawn linseed oil and lime water ; 
 shake them well together in a wide 
 bottle, so as to form a liniment. 
 This is found to be an exceedingly 
 proper application for recent scalds 
 or burns. It may either be spread 
 upon a cloth, or the parts affected 
 may be anointed with it twice or 
 thrice a day. 
 
 LINIMENT, for diseases of the 
 throat and tonsils . — Castile soap, 
 oil of sassafras, camphor, spirits 
 of hartshorn, of each, 1 oz. Add 
 cayenne pepper, 2 drachms ; lau- 
 danum, | oz. ; spirits of wine, § oz, 
 LINIMENT VOLATILE.*— 
 Spirit of hartshorn, 1 oz. ; olive 
 oil, 1 1 oz. ; cayenne pepper, 2 drs. ; 
 laudanum, 2 drachms; a table- 
 spoonful of salt, and two of brandy. 
 Shake well in a bottle. Rub the 
 affected part with it, apply after- 
 wards a rag saturated with it. It 
 removes pains and swellings. It 
 is a magic remedy. 
 
 LINIMENT, White .— This is 
 made in the same manner as the 
 white ointment, two-thirds of the 
 wax being left out. This liniment 
 may be applied in excoriation, 
 where, on account of the largeness 
 of the surface, the ointments with 
 lead or calomel might be improper. 
 
 LINSEED, infusion of — Take 
 of linseed, two spoonfuls : liquor- 
 ice root sliced, half an ounce ; boil- 
 ing water, three pints. Infuse by 
 the fire for some hours, and then 
 strain off the liquor. 
 
 If an ounce of the leaves of 
 coltsfoot be added to the ingredi- 
 ents, it will then be the Pectoral 
 Infusion. Both are emollient mu- 
 cilaginous liquors, and may be I 
 taken with advantage as ordinary 
 drink, in difficulty of making wa- I 
 ter, and in coughs and other com- 
 plaints of the breast. I 
 
 LINSEED TEA.— Linseed, 1 I 
 
 tablespoonful ; liquorice root, \ oz.; 
 coltsfoot leaves, 1 oz. ; boiling wa- 
 ter, 3 pints. Infuse 3 hours, and 
 strain. Add sugar, and a little 
 lemon juice. Good for coughs, 
 urinary disease, &c. 
 
 LIP SALVE, Bed.— Olive oil, 
 4 ozs. ; Alkanet root, 1 oz. Ma- 
 cerate with heat until the oil is 
 well coloured ; then add Sperma- 
 ceti, |oz. ; white wax, 2 ozs. ; pre- 
 pared suet, 3 ozs., and a littlesugar. 
 When nearly cold, stir in orange 
 flower water, £ oz. ; oil of laven- 
 der, £ drachm ; otto of roses, 2 or 
 3 drops. 
 
 LIP SALVE, White. — Boil a 
 little veal suet in salt and water ; 
 skim off the fat ; mix it with 1 oz. 
 of white wax, and | oz. of sperma- 
 ceti; add 3 ozs. of olive oil; melt, 
 and when cool, add a few drops of 
 bergamot, or otto of roses. The 
 colour of lips may be deepened by 
 dissolving in the mouth a cayenne 
 lozenge occasionally. 
 
 LIPS, chapped. — See page 103. 
 LIQUID BLACKING. -Weak 
 vinegar, 1 quart ; ivory black and 
 treacle, each 6 ozs. ; vitriolic acid, 
 and spermaceti, (or olive oil) each 
 1£ oz. Mix the acid and oil first, 
 then add the other ingredients. If 
 it does not dry quick enough on 
 the leather, add a little more vit- 
 riol gradually till it dries quick 
 enough. If you add too much the 
 mixture will give a brown colour. 
 — This is a celebrated blacking. 
 
 LIQUID JAPAN BLACK- 
 ING. — Ivory black, 3 ozs. ; coarse 
 sugar, 2 ozs. ; sulphuric acid, 1 
 oz. ; muriatic acid, 1 oz. ; sweet 
 oil, and lemon acid, of each a table- 
 spoonful, and a pint of vinegar. 
 
 I First mix the ivory black and 
 sweet oil ; then the lemon and su- 
 gar with a little vinegar; then add 
 the acids, and mix well together. 
 
 LIQUID BLUE. — Dissolve ex- 
 tract of indigo in warm water. 
 
LIV 
 
 LIV 
 
 231 
 
 LIQUID CHERRIES. — Cher- 
 ries, 1 lb., to f lb. of fine sugar. 
 The cherries must be fine and ripe ; 
 cut the tails about half ; put them | 
 into the sugar, and simmer five 
 minutes ; stand till next day ; then 
 add 5 lb. of sugar to each pound 
 of cherries, prepared as the first, 
 and a little syrups or jelly, or red 
 currants, or rasps. Simmer to- 
 gether till the syrup is glutinous. 
 
 LIQUID GLUE.— Best glue, 
 
 1 lb. ; dry white lead, 4 ozs. ; 
 soft water, 1 quart ; alcohol, 4 oz. 
 Stir together when dissolved, and 
 bottle while hot. 
 
 LIQUORICE PIPES. — Dis- 
 solve gum arabic in water with 
 Spanish liquorice, and with the ad- 
 dition of sugar make into a paste. 
 Drop, and dry them in a slow oven. 
 
 LIVER COMPLAINT.-Take 
 4 lb 9 . of Dandelion Roots, bruise 
 and press out the juice; run it 
 through a muslin bag, and bottle 
 it. Of this take two table spoon- 
 fuls three or four times a day. 
 
 Drink occasionally the following 
 decoction : — Take the bruised roots 
 above mentioned, a small handful 
 of Agrimony, and two ounces of 
 Burdock Root, to three quarts of 
 water — boil to two quarts. Of this 
 take four half-pints a day. 
 
 LIVER, Inflammation of . — 
 This disease generally begins with 
 a sense of weight, or pain in the 
 right side, about the false ribs. 
 The pain often extends to the top 
 of the right shoulder. The sto- 
 mach and bowels are disordered ; 
 the appetite is impaired ; the pa- 
 tient has sickness, often vomits 
 bilious matter; there is a dry 
 cough, oppressive breathing, a dif- 
 ficulty of lying on the right side ; 
 costiveness, emaciation, debility, 
 hard and frequent pulse, and a sal- 
 low complexion. 
 
 The office of the liver is to se- 
 crete the bile, the origin of which 
 
 is this: — the dark venous blood, 
 passing through the liver on its 
 way back to the heart, is there di- 
 vested of its noxious matter, con- 
 sisting largely of carbon, and so 
 made fit for re-entering into the 
 arterial circulation. A portion of 
 the matter so separated from the 
 blood is the bile , which is dis- 
 charged into the duodenum, and 
 there mixes with the digested food, 
 and performs the important office 
 of fitting it for absorption into the 
 system. The bile thus mixed with 
 the elements of nutrition is also 
 absorbed, and it is probable that 
 it is adapted and designed to sup- 
 port the processes of respiratory 
 combustion. It is the bile that 
 gives the colour to the fceces, which 
 indicate a healthy flow of the bile 
 when they are of the colour of rhu- 
 barb. When, owing to some func- 
 tional derangement, the bile mixes 
 with the blood in its circulation, 
 it is indicated by yellowness of 
 complexion, in jaundice, and by the 
 symptoms previously described. 
 
 The healthy flow of bile is inter- 
 rupted frequently by high living, 
 obstructed perspiration, the drink- 
 ing of wines, malt liquors, and es- 
 pecially ardent spirits, and dram 
 drinking. 
 
 Dr. Graham judiciously observes; 
 — “ the term liver complaint is now 
 far too indiscriminately used. It 
 is properly applied to designate 
 disease in the texture of the liver ; 
 but the majority of the maladies 
 called by that name are in reality 
 severe disorders of the digestive 
 canal, that is, chronic affection of 
 the stomach and intestines.” 
 
 The symptoms which indicate 
 affections of the liver, are increas- 
 ing debility and emaciation, the 
 pain and uneasiness at the right 
 side extending to the shoulder, 
 loss of appetite, full and hard pulse, 
 &c. But in digestive disease, the 
 
232 
 
 LIV 
 
 LOB 
 
 loss of flesh is not so great, the 
 breathing is not so laborious, and 
 the pain is more in the region of 
 the stomach. 
 
 Treatment . — The first thing to 
 do is to lessen the undue determi- 
 nation of blood to the part by equal- 
 izing its circulation, and restoring 
 the proper secretions. This will 
 be effected by moderating the diet, 
 living low, avoiding all stimulants, 
 condiments, &c. Give the Vapour 
 Bath, and the Sudorific Powders, 
 to promote copious perspiration. 
 Take gentle aperients ; as, senna, 
 manna, cream of tartar, and fennel 
 seed. The bowels should be moved 
 at least once a day. All violent 
 purgatives are to be avoided ; they 
 must be gentle. In weak consti- 
 tutions, a decoction of tamarinds, 
 sweetened with manna, often ans- 
 wers the purpose ; but if not suf- 
 ficiently strong add a little senna. 
 Mild laxative injections occasion- 
 ally are of great service. 
 
 If there should be vomiting, mix 
 supercarbonate of potash, 1 drachm, 
 with half a pint of peppermint wa- 
 ter ; and take a table-spoonful 
 whenever the vomiting returns. 
 If the pain is severe, foment the 
 side with a hot decoction of bitter 
 herbs, as hops, &c. ; or the Ano- 
 dyne Fomentation; or apply the 
 Stimulating Liniment. A poultice 
 made of bran, or oatmeal, with a 
 little mustard and cayenne pepper, 
 and mixed with vinegar, and form- 
 ed into a plaster or poultice, will 
 be found to be invaluable.— A mus- 
 tard plaster is also applicable, and 
 answers better than a blister plas- 
 ter, though it may be applied if 
 the pain be obstinate; give also 
 ten grains of the Diaphoretic Pow- 
 ders, for they allay pain, and pro- 
 mote sleep. If the sickness and 
 irritation of the stomach continue, 
 give an emetic, and repeat every, 
 day, if necessary. 
 
 Medicines which promote the 
 secretion of urine have a very good 
 effect here. (See Diuretic Drops, 
 &c.) Or, take £ dr. of purified 
 nitre; or a teaspoonful of sweet 
 spirits of nitre in gruel or balm tea 
 three or four times a day. Con- 
 tinue this treatment till the symp- 
 toms are subdued. 
 
 Chronic disease of the liver arises 
 chiefly from the induration and 
 torpidity of the liver; therefore 
 the object must be to correct the 
 disordered state of the stomach and 
 bowels, and to give tone and ac- 
 tivity to the liver. This may be 
 effected by the Vapour Bath, Em- 
 etics, and sponging the body with 
 the Stimulating Liniment ; by the 
 use of the Liver Pill, or Dyspep- 
 tic Pill, &c., which see. Apply to 
 the painful part the Irritating 
 Plaster. 
 
 LIVER PILL. — —One ounce 
 each of powdered blood-root, pow- 
 dered mandrake, and extract of 
 dandelion, to which add 2 drachms 
 of powdered senna. Add a few 
 drops of oil of spearmint, or pep- 
 permint, and form into pills. Take 
 two or three night and morning. 
 This pill is a sovereign remedy for 
 inflammation of the liver, and for 
 jaundice. 
 
 LIXIVIUM, of Tearl-ashes . — 
 Steep £ oz. of pearl-ashes in clear 
 water 24 hours. Then strain off 
 the water. This infusion is very 
 useful in many colours, especially 
 Brazil wood, which it will render 
 beautiful in lustre. 
 
 LOBELIA . — An American 
 plant, containing most valuable 
 medical properties. It was first 
 used with great advantage, as an 
 emetic, by the American Indians, 
 and was brought into notoriety by 
 Dr. Samuel Thompson. It is 
 emetic and stimulating, and Dr. 
 Beech says, “from its action on 
 the great sympathetic nerve, its 
 
LOB 
 
 LOB 
 
 233 
 
 effect is felt throughout the whole 
 system. It exerts a peculiar action 
 upon the trachea and bronchial 
 vessels, expelling all collected mu- 
 cus.” It must therefore be very 
 valuable in asthma, croup, hooping 
 cough, and consumption. The 
 greatest benefit from it has been 
 found in dyspepsia, coughs, 
 asthma, liver complaints, &c. It 
 has relieved asthmatic subjects 
 when on the point of suffocation by 
 accumulated phlegm, cough, &c. 
 Also in pneumonia of infants. 
 
 It is also a valuable sudorific ; it 
 relaxes the constricted pores of the 
 skin, and premotes free perspira- 
 tion. The leaves, seeds, and seed- 
 vessels may be given in powder, 
 and tincture. Dose of the powder, 
 from a drachm, or a small tea- 
 spoonful; of the tincture, a tea- 
 spoonful. 
 
 LOBELIA POULTICE. 
 
 Linseed meal, \ oz. ; slippery elm, 
 1 oz. ; powdered lobelia, 1£ oz. ; 
 ginger, 1 oz. ; whiskey sufficient to 
 make it. Good for all inflamed 
 parts, as the side in pleurisy, liver 
 complaints, rheumatism, lumbago. 
 
 LOBELIA TINCTURE. 
 
 Put 1 oz. of the powdered plant to 
 1 quart of whiskey. Infuse 7 days. 
 Dose, a teaspoonful when the 
 cough is troublesome. 
 
 LOBELIA, Acid Tincture of . — 
 Lobelia herb, 1 oz. ; Cayenne, 2 
 drs. ; Vinegar, half a pint. Boil 
 the vinegar, and put aU into a bot- 
 tle, cork well for 7 or 8 days. Dose 
 for a cough, half a teaspoonful in 
 any pleasant vehicle. Repeat 
 when the cough is troublesome. 
 It will require a larger dose for 
 asthma or croup. 
 
 LOBELIA WATER.— Lobelia 
 leaves and capsules, or powder 1 
 oz. ; boiling water \ pint ; brandy 
 5 pint. Infuse a week. — Good for 
 sore and inflamed eyes, erysipelas, 
 ringworm, &c. 
 
 LOBSTERS, buttered . — Pick 
 the meat out, cut it, and warm 
 with a little weak brown gravy, 
 nutmeg, salt, pepper, and butter, 
 with a little flour. If done white, 
 a little white gravy and cream. 
 
 LOBSTER, Curry of . — Take 
 them from the shells, ana lay into 
 a pan, with a small piece of mace, 
 three or four spoonfuls of veal 
 gravy, and four of cream; rub 
 smooth one or two teaspoonfuls of 
 curry-powder, a teaspoonful of 
 flour, and an ounce of butter: 
 simmer an hour ; squeeze half a 
 lemon in, and add salt. 
 
 LOBSTER, to pot . — Half boil 
 them, pick out the meat, cut it into 
 small bits, and season with mace, 
 white pepper, nutmeg, and salt; 
 press close into a pot, and cover 
 with butter, bake half an hour; 
 put the spawn in. When cold, 
 take the lobster out, and put it into 
 the pots with a little of the butter. 
 Beat other butter in a mortar with 
 some of the spawn ; then mix that 
 coloured butter with as much as 
 will be sufficient to cover the pots, 
 and strain it. Cayenne may be 
 added, if approved. — Or, take out 
 the meat as whole as you can ; 
 split the tail and remove the gut ; 
 if the inside be not watery, add 
 that. Season with mace, nutmeg, 
 white pepper, salt, aud a clove or 
 two in the finest powder. Lay a 
 little fine butter at the bottom of a 
 pan, and the lobster smooth over 
 it, with bay-leaves between ; cover 
 it with butter, and bake gently. 
 When done, pour the whole on the 
 bottom ef a sieve ; and with a fork 
 lay the pieces into potting-pots, 
 some of each sort, with the season- 
 ing about it. When cold, pour 
 clarified butter over, but not hot. 
 It will be good next day ; or if 
 highly seasoned, and thick covered 
 with butter, will keep some time. 
 
 Potted lobster may be used cold, 
 
234 
 
 LOB 
 
 LOG 
 
 or as a fricassee, with a cream- 
 sauce; it then looks very nicely, 
 and eats excellently, especially if 
 there is spawn. 
 
 LOBSTER, to roast . — When 
 you have half boiled the lobster, 
 take it out of the water, and while 
 hot, rub it with butter, and lay it 
 before the fire. Baste it with 
 butter till it has a fine froth. 
 
 LOBSTER SAUCE.— Cut a 
 lobster into pieces, the size of a 
 dice ; pound the spawn, a little 
 butter, and four anchovies in a 
 mortar, and rub them through a 
 hair sieve ; put the cut lobster into 
 a stewpan with half a pint of gravy, 
 and a bit of butter rolled in flour ; 
 set over a slow fire, and stir till it 
 boils ; if not thick enough, add a 
 little flour and water, and boil 
 again ; put the spawn in and sim- 
 mer it ; if the spawn boils, it may 
 spoil the colour of the sauce. Add 
 a little lemon pickle. 
 
 LOCKED JAW, Tetanus.— 
 A disease in which the muscles of 
 the body are in a state of rigidity, 
 with occasional spasms, and excru- 
 ciating pain. The cause of this 
 disease is injury done to the ex- 
 tremities of the nerves, punctured 
 or lacerated wounds of the hands 
 or feet, surgical operations, or the 
 use of narcotic poisons. 
 
 The muscles of the lower jaw 
 become hard and contracted, the 
 mouth is closed, and the patient 
 cannot open it ; hence the name 
 locked jaw. The rigidity extends 
 to the tongue and throat, causing 
 great difficulty in swallowing. 
 Sometimes nearly the whole body is 
 affected with the spasms. There 
 is constriction of the breast, severe 
 spasmodic pain in the stomach, 
 shooting to the spine ; the face is 
 hideously distorted, and the breath- 
 ing very laborious. It is a danger- 
 ous disease, and requires prompt 
 skilful attention. 
 
 Treatment . — When the disease 
 is caused by wounds, they should 
 be cleaned, and the inflammation 
 subdued as soon as possible. If 
 possible foment or steam over with 
 bitter herbs, and steep in hot soap 
 water several times a day. Then 
 apply a poultice of slippery elm 
 mixed with ley or milk, and put 
 on warm. Promote perspiration 
 by means of the vapour bath, or 
 place hot bricks wrapped in vine- 
 gar cloths to the feet and sides. 
 Repeat if needful. Pour into the 
 mouth a teaspoonful of the Anti- 
 spasmodic Tincture every ten mi- 
 nutes until the muscles of thejaws 
 relax to enable the patient to swal- 
 low. Give a tea made of balm 
 and catnep. These means have 
 often been effectual. Add more 
 cayenne to the Antispasmodic 
 Tincture if the rigidity does not 
 give way. An aperient or injec- 
 tion will also be necessary. The 
 latter may embrace a strong decoc- 
 tion of lobelia, milk, treacle, sweet 
 oil, and a little Antispasmodic 
 Tincture. 
 
 LOGWOOD, an antiseptic . — 
 Dr. Desmartis, in a paper to the 
 Academy of Sciences, announces 
 that Campeachy Logwood (Hcema- 
 toxylum Campeachianum) posses- 
 ses the same valuable quality, and 
 in a much higher degree, than 
 coal, tar and plaster, or creasote, 
 which have hitherto been esteemed 
 as the best antiseptics. The fact 
 was discovered by accident. Dr. 
 Desmartis had several cancerous 
 patients under his care, all present- 
 ing large ulcerous sores, emitting 
 a most nauseous smell. An as- 
 tringent being considered expedi- 
 ent, a pomatum composed of equal 
 parts of extract of logwood and 
 hog’s lard, was applied to those 
 sores, whereupon, to the Doctor’s 
 surprise, the fcetor disappeared 
 completely, and the emission of 
 
LOO 
 
 LOO 
 
 235 
 
 ? us was considerably attenuated. 
 
 'o complete the evidence, he sus- 
 pended the use of the pomatum for 
 a few hours only, when the offen- 
 sive emanations immediately re- 
 commenced, and the purulent se- 
 cretion became again abundant. 
 Logwood causes gangrene to dis- 
 appear as if by enchantment, 
 especially that of hospitals. He 
 has also found it efficacious in pre- 
 venting or stopping erysipelas, 
 which often occurs after amputa- 
 tion, or the infliction of other 
 wounds, and is a source of con- 
 stant anxiety to the surgeon. It 
 entirely removes the putridity of 
 ulcerous cancers, emitting charac- 
 teristic effluvia, and in short, of 
 the most foetid sores. This sub- 
 stance also possesses the advantage 
 of being capable of mixture with 
 hoemostatic medicines, (designed 
 to arrest spitting of blood, &c.,) 
 such as ergotine, perchloride of 
 iron, persulphate of iron, &c. ; it 
 may also be used as a powder and 
 a lotion. The extract of logwood, 
 which is much used in dyeing, 
 and is very cheap, is only soluble 
 in warm water. — See Robinson's 
 Serial. 
 
 LOO. Amongst all round 
 
 games Loo deservedly occupies the 
 most prominent position ; and be- 
 ing the most interesting, is gener- 
 ally played. It is a game so gen- 
 erally known as to require little 
 comment ; and so easily learnt, 
 that a thorough knowledge of the 
 game may be obtained in half an 
 hour’s play. 
 
 There are two kinds of Loo, 
 “limited Loo,” in which the per- 
 son looed has to pay a certain 
 amount as previously agreed to, 
 and “unlimited Loo,” in which 
 the party looed pays whatever 
 amount may be on the table at the 
 time he was looed. 
 
 The method of playing, however, 
 
 is precisely the same in both games, 
 and is as follows : — 
 
 The whole pack of cards are used, 
 as at whist, and rank in the same 
 order; the deal is cut for, and 
 when decided, the dealer pays a 
 stake previously agreed upon : he 
 then gives three cards (one at a 
 time,) to each person playing ; he 
 also deals a spare hand called 
 “miss,” which the elder hand has 
 the option of taking if his own 
 cards do not suit him ; each per- 
 son looks at his cards in rotation, 
 beginning with the elder hand and 
 finishing with the dealer; and 
 each in his turn may take miss (so 
 long as she remains untaken), if 
 his own cards do not please him. 
 
 It is optional whether yon stand 
 your own hand or not ; but if you 
 take “ miss,” you are compelled to 
 stand : if there is only one player 
 standing before him, the dealer is 
 compelled to stand. 
 
 Laws of the Game. — 1. If you 
 hold your trumps or more in your 
 hand, lead one ; if only two play- 
 ers, lead the highest. 
 
 2. If you hold ace of trumps, you 
 must lead it, but if not leader, you 
 are not compelled to play it unless 
 you can head the trick otherwise. 
 
 3. If you cannot follow suit, you 
 must play a trump if you have one. 
 
 4. After taking a trick you must 
 play a trump. 
 
 5. The cards after dealing must 
 be taken up in rotation by the play- 
 ers, and no one to look at his cards 
 until the one before him has de- 
 clared whether he stands or not. 
 
 6. The dealer must not look at 
 his cards until he has asked each 
 player if he stands ; and if there 
 is but one player, he is forced to 
 stand. 
 
 7. No one must play a card out 
 of his regular turn, under penalty 
 of being looed. 
 
 8. If the dealer makes a misdeal 
 
236 
 
 LOT 
 
 LUM 
 
 he is looed, and the next player 
 must take the deal. 
 
 9. Any one looking at “miss” 
 is looed. 
 
 10. Any one making a revoke is 
 looed ; and even if he wins a trick, 
 cannot claim it, but the cards must 
 be taken up, and the hand played 
 over again in the proper manner. 
 
 There is a kind of Loo played 
 called five-card Loo, but it differs 
 only from the three-card Loo in 
 two or three points ; namely, that 
 the knave of trumps is the best 
 card, and when held must be led 
 as the ace ; and secondly, that the 
 dealer has the privilege of taking 
 the turn-up card into his own 
 hand, and discarding one from it. 
 
 LOOKING-GLASSES, to Sil- 
 ver . — Take a sheet of tinfoil, and 
 spread it upon a table ; then rub 
 mercury upon it with a hare’s foot 
 till the two metals incorporate. 
 Lay the plate of glass upon it, and 
 load it with weights, which will 
 have the effect of pressing out the 
 excess of mercury that was applied 
 to the tin-foil. In a few hours the 
 tin-foil will adhere to the glass 
 and convert it into a mirror. 
 About two ounces of mercury are 
 sufficient for covering three square 
 feet of glass. 
 
 LOOKING-GLASSES, to 
 Clean . — Sweep away the dirt with 
 a soft brush, or silk handkerchief. 
 Then sponge with a little spirit of 
 wine, or gin and water, to remove 
 all dust. Then dust with the 
 finest whiting, or powder-blue. 
 Then rub it quickly off with a 
 cloth, and polish lightly with a 
 silk handkerchief. The gilt frame 
 may be cleaned with a little cotton 
 wool. 
 
 LOTION VALUABLE. 
 — Camphor, 6 drachms, cut into 
 small pieces, and dissolve in half a 
 pint of spirits of wine in a closely 
 corked bottle; when fully dissolved, 
 
 add half a pint of oxgall, and sixty 
 drops of laudanum. Shake it well, 
 ana bottle for use. — This has been 
 a patent medicine, and is very effi- 
 cacious in the cure of fresh wounds, 
 cuts, bruises, swellings, sores, and 
 inflamed and pained parts. 
 
 LOZENGES.— Boil 3 lbs. of 
 raw sugar in one pint of water, for 
 an hour, over a slow fire; when 
 boiled enough, it will snap like 
 glass, by ^trying it in cold water ; 
 then pour it on your stone. When 
 cold, make it into rolls, and cut it 
 with scissors into small lumps, 
 make them round and stamp them 
 with a figure. 
 
 tgsg 3 Drop a little oil of pepper- 
 mint into the sugar when boiled 
 and poured upon the stone ; it will 
 give it a strong taste and smell of 
 peppermint. 
 
 LOZENGES /or Foetid Breath, 
 — Gum kino, | oz. ; catechu, 1 oz. : 
 white sugar, 3 ozs. ; orris powder, 
 f oz. Make them into a paste with 
 mucilage, and add a drop of neroli. 
 
 LUMBAGO. — It is a species of 
 chronic rheumatism, which affects 
 the muscles of the lower part of 
 the back, causing great pain and 
 stiffness. The patient can scarce- 
 ly stir without having tho most 
 piercing pain. It may be confined 
 to one side, or affect the loins gen- 
 erally. Its attacks are generally 
 sudden, immediately after or in 
 stooping, or rising from bed. Lum- 
 bago is connected with derange- 
 ment of the stomach, of the bowels, 
 and of the kidneys. 
 
 Treatment . — Take gentle 
 aperients of Senna and Epsom 
 Salts, with a little ginger. Drink 
 freely of balm tea and other dilu- 
 ents. Great and sometimes imme- 
 diate relief has been obtained by 
 the Compound Colocynth Pill, 
 combined with the Blue Pill. Ex- 
 ternal applications are useful. Dip 
 a flannel in hot water and apply to 
 
LUN 
 
 LUN 
 
 237 
 
 tile affected part frequently. Or 
 dip a flannel in hot water, and 
 sprinkle with spirits of turpentine, 
 and apply to the part as long- as 
 it can be endured. Or apply the 
 Stimulating Liniment. The tinc- 
 ture of aconite is an excellent ru- 
 befacient ; also the soap and opium 
 liniment, with a few drops of 
 spirits of turpentine. The dia- 
 phoretic powders are very useful. 
 If the urine be deficient and high 
 coloured, give 10 or 12 grains of 
 carbonate of potassa with a tea- 
 spoonful of sweet nitre in a wine- 
 glassful of water twice a day. 
 
 Lumbago and Sciatica, rem- 
 edy for. — Rectified oil of turpen- 
 tine, 25 drops ; vitriolic ether, 1 
 scruple ; mucilage of gum arabic, 
 3 drs. ; syrup of poppies, 1 dr. ; 
 rose-water, 1| oz. ; make into a 
 draught ; take at bed-time. 
 
 LUNCHEON CAKE . — Flour, 
 2 lb. ; sugar, | lb. ; currants, \ lb. ; 
 butter, ^ lb. beaten very fine; a 
 few caraway seeds; nutmeg grated; 
 milk, half a pint ; half a teaspoon- 
 ful of carbonate of soda ; three or 
 four eggs. Stir all together, beat 
 them ten minutes, and bake in a 
 tin. 
 
 LUNGS, Inflammation of. — 
 Sometimes this disease affects one 
 lobe of the lungs, and sometimes 
 both. Males are more subject to 
 it than females. Frequent colds, 
 wet feet, intemperance, over exer- 
 tion, and natural debility of the 
 lungs induces this complaint. 
 
 It generally begins with cold 
 shiverings, followed by hot fever, 
 dull pains in the chest or side, 
 cough, and very laborious breath- 
 ing, the pulse is full and quick, the 
 bowels are often constipated, the 
 urine deficient, the skin dry and 
 burning, the expectoration scanty, 
 but is gradually increasing, and 
 sometimes it contains blood. It is 
 a very dangerous disease; as it 
 
 may proceed with such violence as 
 | to cause an effusion of blood or 
 lymph into the texture ofihe lungs, 
 as to cause suffocation. 
 
 ! Treatment . — Avoid bleeding by 
 
 the lancet. Dr. Beach says, “ All 
 the blood in the body must pass 
 through the lungs, after reaching 
 the heart, before it can be again 
 circulated ; but in this disease, they 
 are unable to perform this double 
 duty from the great amount which 
 has been distributed to them. As 
 these organs have become unduly 
 loaded ; impeding respiration, &c., 
 the obvious indication is — instead 
 of abstracting, or rather attempt- 
 ing it — to return it to its original 
 channels, and thus remove the bur- 
 den under which they labour. 
 Bleeding will not affect this ; but, 
 on the contrary, it will so weaken 
 or paralyze the heart, which is la- 
 bouring to accomplish this object, 
 that prostration, and often death, 
 are the consequences.” 
 
 Give sudorific medicines to pro- 
 duce free and copious perspiration ; 
 and for this purpose give a vapour 
 bath , using an infusion of bitter 
 herbs, as hops, camomile flowers, 
 pennyroyal, tansy, catnep; add 
 vinegar ; cover, and infuse two or 
 three hours. It should be repeat- 
 ed. If the patient cannot bear the 
 fatigue of the bath, placehot bricks, 
 or bottles, to the sides and feet. 
 Give also Sudorific Powders, which 
 see, until the breathing is relieved, 
 and free perspiration induced. As 
 soon as the patient is relieved, the 
 bowels must be regulated by giving 
 a gentle purge, and also an emetic ; 
 repeat, if necessary ; continue the 
 sudorific powders ; as these means 
 are calculated to unload the chest, 
 and return the blood to its former 
 state. Injections, where the foeces 
 are hard, and the bowels lethargic, 
 are of great importance, and should 
 be given occasionally. If the cough 
 
238 
 
 Mac 
 
 MAC 
 
 is troublesome, give some of the 
 Cough Remedies , or the Expecto- 
 rant Syrup , or Cough Pills. The 
 inhalation of the steam of bitter 
 herbs while infusing in boiling wa- 
 ter serves to decrease the tightness 
 of the lungs, and to promote ex- 
 pectoration. This should be re- 
 peated several times a day. 
 
 Should there be much irritation, 
 or spasmodic affection, use the 
 Pulmonary Syrup. Bathe the feet 
 occasionally in warm water. Mu- 
 cilaginous drinks should be taken, 
 as linseed, with a little lemon juice. 
 An infusion of horehound, boneset, 
 catnep, with slippery elm, sweet- 
 ened with the finest sugar, or sugar- 
 candy, is a very proper drink. 
 Great attention must be paid to 
 diet ; it should be simple and easy 
 of digestion ; as arrow-root, sago, 
 beef-tea, without or with little salt. 
 When the inflammation is subdued, 
 and the tongue is clean, give ton- 
 ics, or the Composition Powder. 
 
 MACARONI, dressed sweet . — 
 Boil 2 ozs. in a pint of milk, with 
 a bit of lemon peel, and a good bit 
 of cinnamon, till the pipes are 
 swelled to their utmost size with- 
 out breaking. Lay them on a 
 custard-dish, and pour a custard 
 over them hot. Serve cold. 
 
 MACARONI, as usually served. 
 — Boil it in milk, or a weak veal 
 broth, flavoured with salt. When 
 tender, put it into a dish without 
 the liquor, with bits of butter and 
 grated cheese, and over the top 
 grate more, and a little more but- 
 ter. Put the dish into a Dutch 
 oven a quarter of an hour, and do 
 not let the top become hard. 
 
 Another way. — Wash it well, 
 and simmer in half milk, and half 
 broth of veal or mutton, till it is 
 tender. To a spoonful of this 
 liquor, put the yolk of an egg 
 beaten in a spoonful of cream ; just j 
 
 make it hot to thicken, but not 
 boil : put it over the macaroni, 
 and then grate fine old cheese all 
 over, and bits of butter. Brown. 
 
 Another; Wash the macaroni, 
 then simmer it in a little broth, 
 with a little pounded mace and 
 salt. When quite tender, take it 
 out of the liquor, lay it in a dish, 
 grate a good deal of cheese over, 
 then cover that with bread grated 
 fine. Warm some butter without 
 oiling, and pour it from a boat 
 through a little earthen colander 
 over the crumbs ; put the dish in 
 a Dutch oven, to roast the cheese, 
 and brown the bread of a fine col- 
 our. The bread should be in sep- 
 arated crumbs and look light. 
 
 MACARONI DROPS.-Pound 
 some sweet almonds very fine, and 
 a few bitter ones with them ; add 
 pounded sugar, and a few drops of 
 orange flower-water, while pound- 
 ing, to prevent oiliness; when 
 ■ done, mix with them their weight 
 | of sugar, and some whites of eggs, 
 beaten four to each lb. of almonds 
 and sugar ; work well together ; 
 drop it upon white paper in small 
 nuts, and bake in a gentle oven a 
 short time. 
 
 MACARONI PUDDING. — 
 Simmer 2 ozs. of the pipe sort in 
 a pint of milk, and a bit of lemon 
 and cinnamon, till tender ; put it 
 into a dish, with milk, two or three 
 eggs, only one white, sugar, nut- 
 meg, a spoonful of peach-water, 
 and half a glass of raisin-wine. 
 Bake with a paste round the edges. 
 
 A layer of orange marmalade, 
 or raspberry jam, in a macaroni 
 pudding, for change, is a great 
 improvement ; in which case omit 
 the almond-water, or ratafia, with 
 which you would otherwise flavour 
 it. 
 
 MACARONI SOUP.— Boil 1 
 lb. of the best macaroni in a quart 
 of good stock till tender; take out 
 
MAC 
 
 MAC 
 
 239 
 
 half, and put it into another stew- 
 pot. To the remainder add more 
 6tock, and boil it till you can pulp 
 all the macaroni through a fine 
 sieve. To these two liquors put a 
 pint or more of cream boiling hot, 
 the macaroni that was first taken 
 out, and half a pound of grated 
 Parmesan cheese ; make hot, but 
 do not boil. Serve it with the 
 crust of a French roll cut into bits 
 the size of a shilling, or with nice 
 crisp biscuits. 
 
 MACAROONS, to make. — 
 Blanch 4 ozs. of almonds, and 
 pound withfour spoonfuls of orange 
 flower-water; whisk the whites 
 of four eggs to a froth, then mix 
 it, and 1 lb. of sugar, sifted with 
 the almonds to a paste ; and lay- 
 ing a sheet of wafer-paper on a 
 tin, put it on in different little 
 cakes, the shape of macaroons. 
 
 MACAROON PIE, raised . — 
 Raise, ornament, and bake a crust ; 
 have ready some hot macaroons, 
 stewed, and a white fricassee of 
 chickens, in separate stew-pans, 
 and put them alternately on the 
 fire ; strew grated Parmesan cheese 
 over it ; put a slip of paper round 
 the edge of the pie to prevent its 
 burning. Brown the cheese, and 
 serve it. 
 
 MACASSAR OIL, to make . — 
 Take 3 quarts of olive oil, half a 
 pint of spirits of wine, 3 ozs. of 
 cinnamon powder, 2 ozs. of berga- 
 mot ; put it into a large pipkin, 
 and give it a good heat ; take off 
 the fire, and add £ oz. of alkanet- 
 root, and keep it closely covered for 
 several hours. Filter through 
 blotting paper. 
 
 MACKEREL, to boil . — Rub 
 them with vinegar ; when the wa- 
 ter boils, put them in with a little 
 salt, and boil gently 15 minutes. 
 Serve with fennel and parsley chop- 
 ped, boiled, and put into melted 
 putter, and gooseberry sauce. 
 
 MACKEREL, to broil whole . — 
 Wash them clean, cut off’ their 
 heads, and pull out their roes at 
 the neck end. Boil them in a 
 little water; bruise them with a 
 spoon, beat up the yolk of an egg, 
 a little nutmeg, a little lemon-peel 
 cut fine, some thyme, some pars- 
 ley boiled and chopped fine, a little 
 salt and pepper, and a few crumbs 
 of bread. Mix well together, fill 
 the dish with them. Flour well, 
 and broil. Serve with butter, 
 ketchup, and walnut pickle. Far. 
 
 MACKEREL, to collar . — Gut 
 and slit the mackerel down the 
 belly ; cut off the head ; take out 
 the bones ; lay it on its back ; sea- 
 son with mace, nutmeg, pepper, 
 salt, and a handful of parsley 
 shred fine; strew it over them; 
 roll tight, and tie them separately 
 in cloths ; boil twenty minutes in 
 vinegar, salt, and water ; take out ; 
 put them into a pot ; pour the li- 
 quor upon them ; or the cloth will 
 stick to the fish ; when cold take 
 the cloth off; add a little more vin- 
 egar to the pickle ; keep them for 
 use. When sent to the table, gar- 
 nish with fennel and parsley, and 
 put some of the liquor under them. 
 
 MACKEREL, topickle. — Take 
 six large mackerels, and cut them 
 into round pieces. Take 1 oz. of 
 beaten pepper, three nutmegs, a 
 little mace, and a handful of salt ; 
 mix the salt and beaten spice to- 
 gether. Make two or three holes 
 in each piece, and thrust the sea- 
 soning in to the holes in each piece, 
 rub the pieces all over with the sea- 
 soning; fry them brown in oil or 
 butter, and let them cool ; put 
 them into vinegar, and cover them 
 with oil. They are fine eating. 
 
 MACKEREL, to pot. — Clean, 
 season, and bake them in a pan 
 with spice, bay leaves, and some 
 butter. When cold, take out the 
 bones; in pots lay them very close, 
 
240 MAG 
 
 and cover them with clarified but- 
 ter. They may be potted like 
 
 lobsters. See Lobster, potted . 
 
 MACKEREL, soused. — Put 
 together heads and tails in an 
 earthen dish or pan. Season with 
 chopped onions, black pepper, a 
 pinch of allspice, and salt ; add 
 vinegar and water equally to cover 
 the fish. Bake in the oven. — Her- 
 rings, sprats, or any other cheap 
 fish, are done in the same manner. 
 
 MAGENTA DYE.— This splen- 
 did colouring matter may bebought 
 of the chemists. It is first-rate for 
 dyeing silk, ribbons, &c. Direc- 
 tions for use are given on each 
 bottle. 
 
 MAGGOTS IN SHEEP, to 
 destroy. — Water, 1 quart ; spirit of 
 turpentine, a table-spoonful ; sub- 
 limate of mercury, as much as will 
 lie upon a shilling ; cork in a bot- 
 tle, with a quill through the cork, 
 so that the mixture may come a 
 little at a time. Shake before 
 using. Pour a little of the mix- 
 ture upon the spot where the mag- 
 gots are, and they will creep upon 
 the top of the wool, and fall off 
 dead. Apply afterwards a little 
 train oil to the place. 
 
 MAGNUM BONUM PLUMS, 
 to preserve. — Put the largest in a 
 panful of water over a slow fire ; 
 keep putting them down with a 
 spoon, till the skins will come off 
 with a penknife ; put them in a fine 
 thin syrup, and give them a gentle 
 boil ; take off, and turn them often 
 in the syrup, or the outside will 
 turn brown. When cold, set them 
 over the fire again ; boil six min- 
 utes ; then take off, and turn them 
 often in the syrup till nearly cold. 
 Take out and place on a fiat china 
 dish; strain the syrup through 
 muslin; add the weight of the 
 plums in fine sugar ; boil, and skim 
 well ; then put in the plums ; boil 
 till they look clear ; put them into 
 
 MAN 
 
 jars or glasses; cover well with 
 the syrup, or they will lose their 
 colour ; put brandy papers and a 
 bladder over them. 
 
 MAHOGANY COLOUR, to 
 stain. — 1. Take 2 ozs. of dragon’s 
 blood, break it into pieces, and put 
 it into a quart of spirits of wine ; 
 to stand in a warm place ; shake 
 often ; when dissolved, it is ready 
 for use. 
 
 2. Linseed oil, 2 pounds ; alka- 
 net, 3 ounces. Heat them together 
 and macerate for six hours, then 
 add resin, 2 ounces ; bees’ wax, 2 
 ounces. Boiled oil may be advan- 
 tageously used instead of linseed 
 oil. 
 
 3. Brazil-wood (ground) ; water 
 sufficient ; add a little alum and 
 potash. Boil. 
 
 4. Logwood, 1 part; water, 8 
 parts. Make a decoction and apply 
 it to the wood ; when dry, give it 
 two or three coats of the following 
 varnish: Dragon’s blood, 1 part; 
 spirits of wine, 20 parts. Mix. 
 
 MAHOGANY FURNITURE, 
 to clean. — Three pennyworth of 
 alkanet root, a pint of linseed oil; 
 two pennyworth of rose-pink ; to 
 stand in a vessel all night. Rub 
 some of this mixture over the table 
 or chairs, and let it stay an hour ; 
 then rub it well off with a linen 
 cloth, and it will leave a beautiful 
 gloss. 
 
 MAHOGANY, to take stains 
 out of. — Mix 6 ozs. of spirits of 
 salts, and \ oz. salt of lemons to- 
 gether. Drop a little on the stains, 
 and rub it with a cork till the 
 stains disappear. Then wash off 
 immediately with cold water. 
 
 MANDRAKE. — This plant is 
 not so abundant in England as in 
 America. It is a valuable plant, 
 but requires skill and care in its 
 application as a remedy. It is 
 purgative, deobstruent, antibilious, 
 anthelmintic, hydragogue, &c. It 
 
MAR 
 
 MAR 
 
 241 
 
 is a sure purge, superior in some 
 diseases to jalap. It is very useful 
 in scrofula, in bilious, dyspeptic, 
 and venereal affections. — See Rob- 
 inson's Herbal. 
 
 MARBLE, to clean . — Soap lees 
 mixed with quick lime, pretty 
 thick, and applied for a day, then 
 washed off with soap and water. 
 
 Or muriatic acid diluted with 
 
 water, taking care that it be not 
 
 too strong. Or soft soap, 1 lb. ; 
 
 whiting, powdered, 1 lb. ; soda, 1 
 oz. ; boil together for 20 minutes ; 
 apply for 24 hours, wash off with 
 clean water, and polish with a 
 
 ? iece of felt, or coarse flannel. — 
 ron stains on marble are removed 
 by a mixture of lemon juice and 
 sulphuric acid; apply for a few 
 minutes, and then rub with a soft 
 cloth. 
 
 MARBLE, Imitation of .— Make 
 a solution of alum, and of half as 
 much of the best glue as alum. 
 Mix with one part whiting, or ra- 
 ther less, and three parts of well- 
 baked plaster of Paris. It may 
 be coloured by first staining the 
 water. It sets very hard. 
 
 MARBLE, to polish . — Mix a 
 quantity of the strongest soap-lees 
 with quick-lime, to the consistence 
 of milk, and lay it on the stone, 
 &c., for twenty-four hours, clean 
 it afterwards with soap and water, 
 and it will appear as new. 
 
 MARIGOLDS. — Their virtues 
 have been lost sight of. The juice, 
 or a strong decoction, with (or 
 without) a very small portion of 
 spirits of wine, is a rare application 
 for healing lacerations, bruises, 
 cuts, both pain and bleeding being 
 immediately arrested. By its use 
 in severe wounds Erysipelas is 
 prevented. It seldom leaves a cic- 
 atrix, or mark, behind it. It has 
 a tendency to contract the mouths 
 of the small arteries, when directly 
 cut across, and where they have 
 
 been slit longitudinally. The tinc- 
 ture may be purchased of the Ho- 
 moeopathic Chemists ; and largely 
 diluted with water, it is a first-rate 
 remedy. 
 
 MARIGOLDS, to cultivate . — 
 Pull up all those plants, whose 
 flowers are less double, as soon as 
 they appear, that they may not 
 impregnate the others with their 
 farina. Save the seeds from the 
 largest and most double flowers. 
 Sow the seeds in April in places 
 where the plants are to remain. 
 
 MARIGOLD CHEESE. 
 
 Pound marigold petals in a mortar, 
 and strain out the juice ; put it 
 into the milk when you put in the 
 rennet, and stir them together; 
 the milk being set, and the curd 
 come, break it as gently and as 
 equally as possible; put it into 
 the cheese vat, and press it with a 
 gentle weight. Manage the same 
 as other cheeses. 
 
 MARINE GLUE.— Dissolve \ 
 lb. of india rubber in 3 gallons of 
 coal naphtha. The india rubber 
 should be first steeped in hot wa- 
 ter, then cut into shreds with a 
 pair of scissors, then dried, and 
 put into the naphtha ; stir till it is 
 dissolved, and is as thick as cream. 
 Then take one part of it and add it 
 to two parts by weight of shellac. 
 Melt in an iron vessel. Stir well. 
 It has great tenacity. 
 
 MARJORAM, to cultivate . — 
 The common sweet maijoram, so 
 so much used in the culinary art, 
 is cultivated by seeds, which are 
 sown on a warm border at the end 
 of March. When the plants are an 
 inch high, transplant them into 
 beds of rich earth ; water them 
 daily, till they have taken new 
 root. 
 
 The plant is aromatic, and 
 warming in cold diseases of the 
 head and stomach. The decoction 
 is good for diseases of the chest, 
 
 P 
 
242 
 
 MAR 
 
 MAR 
 
 asthma, bronchitis, and it removes 
 obstructions of the liver and 
 spleen. See Robinson's Herbal. 
 
 Sweet Marjoram is used for 
 culinary purposes. It yields an 
 essential oil, which has been ap- 
 plied to cancer with great benefit ; 
 and it obviates the foetor attendant 
 upon that cruel disease. 
 
 MARKETING READY 
 RECKONER. 
 
 No. 
 
 2d. 
 
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 Market Reckoner , Continued. 
 
 No. 
 
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 | 61d. 
 
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 7Jd. 
 
 
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 No. 
 
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 lid. 
 
 
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 MARKING INK.— Dissolve 2 
 drachms of lunar caustic in clean 
 rain water ; add 1 drachm of gum 
 arabic, and 1| oz. of common soda, 
 or ammonia. Take the sediment, 
 and grind it with a little citric acid, 
 clear rain water, gum arabic, and 
 a little black ink. It is better to 
 damp the linen a little before 
 writing upon it. Qif. 
 
MAR 
 
 MAR 
 
 243 
 
 MARMALADE CREAM. 
 
 Take two table-spoonfuls of orange 
 marmalade ; add to it a quart of 
 cream ; a little, at first, for mincing 
 tlie marmalade, a wine-glassful of 
 brandy ; 8 ozs. of ground loaf 
 sugar, and the juice of a lemon ; 
 whisk it for half an hour ; and 
 drain. Serve in custard glasses. 
 
 MARMALADE, Currant. 
 
 Take white, or red currants ; press 
 out the juice; add lemon, orange, 
 or raspberry juice, and fine sugar, 
 sufficient to sweeten and candy. 
 Boil, and skim, till it becomes a 
 transparent mass. Marmalade may 
 be thus made of any other kind of 
 fruit, and candied. It is a very 
 delicious marmalade. A. N. 
 
 MARMALADE, Orange .- Rasp 
 the oranges, cut out the pulp, then 
 boil the rinds very tender, and beat 
 fine in a marble mortar. Boil 
 three pounds of loaf-sugar in a 
 pint of water, skim it, and add a 
 pound of the rind ; boil fast till the 
 syrup is very thick, but stir it 
 carefully ; then put in a pint of 
 the pulp and juice, the seeds hav- 
 ing been removed, and a pint of 
 apple liquor ; boil all gently until 
 well jellied, which it will be in 
 about half an hour. Put it into 
 small pots. 
 
 Lemon Marmalade will do in the 
 same way ; it is a very good and 
 elegant sweetmeat. 
 
 MARMALADE, Quince.— Pare 
 and quarter quinces, weigh an 
 equal quantity of sugar ; to 4 lbs. 
 of the latter put a quart of water, 
 boil and skim, and have ready for 
 4 lbs. of quinces, when tender, by 
 the following mode : lay them into 
 a stone jar, with a tea-cup of wa- 
 ter at the bottom, and pack them 
 with a little sugar strewed be- 
 tween ; cover the jar close, and set 
 it on a stove or cool oven, and let 
 them soften till the colour becomes 
 red; then pour the fruit-syrup 
 
 and a quart of quince-juice into a 
 preserving pan ; boil all together 
 till the marmalade be completed, 
 breaking the lumps of fruit with 
 the preserving-ladle. 
 
 This fruit is so hard, that if it 
 be not done as above, it requires a 
 great deal of time. Stewing quin- 
 ces in a jar, and squeezing them 
 through a cheese-cloth, is the best 
 method of obtaining the juice to 
 add as above : and dip the cloth in 
 boiling water first and wring it., 
 
 MARMALADE, Scotch , — Take 
 8 lbs. of Seville oranges, pare off 
 the skins very thin so that there 
 shall be little white ; then cut the 
 parings into strips, put them into 
 a pan with water to cover them, 
 and boil for an hour ; then strain 
 them through a - sieve. Next 
 quarter the oranges, and scrape 
 out the pulps and juice into a dish ; 
 the white skins, films and seeds 
 must be thrown away ; place the 
 whole in a pan with 8 lbs of sugar; 
 let the whole boil half an honr, 
 skim, and pot for use. 
 
 It is not necessary that they 
 should all be Seville oranges, as a 
 few if mixed with the common 
 sorts are sufficient to give the ne- 
 cessary flavour. 
 
 MARMALADE, Transparent- 
 ly beautiful. — Take 3 lbs. of bitter 
 oranges ; pare them as you would 
 potatoes; cut the skin into fine 
 shreds, and put them into a mus- 
 lin bag ; quarter all the oranges ; 
 press out the juice. Boil the pulp 
 and shreds in three quarts of water 
 2£ hours, down to three pints; 
 strain through a hair sieve. Then 
 put six pounds of sugcr to the li- 
 quid, the juice, and the shreds, 
 the outside of two lemons grated, 
 and the insides squeezed in; add 
 one-pennyworth of isinglass. Sim- 
 mer all together slowly for 15 or 
 20 minutes. 
 
 The sweet oranges make 
 
244 
 
 MAR 
 
 MAT 
 
 good marmalade, if the seeds are 
 pulverised, and well mixed with 
 the rest. 
 
 MARROW PUDDING. -Pour 
 a pint of cream boiling hot on the 
 crumbs of a penny loaf, or French 
 roll ; cut 1 lb. of beef marrow very 
 thin; beat 4 eggs well; add a 
 glass of brandy, with sugar and 
 nutmeg to taste, and mix all well 
 together. It may be either boiled 
 or baked, 40 or 50 minutes ; cut 2 
 ozs. of citron very thin, and stick 
 them all over it when you dish 
 it up. 
 
 Another way . — Blanch \ lb. of 
 almonds ; put them in cold water 
 all night ; next day beat them in 
 a mortar very fine, with orange or 
 rose water. Take the crumbs of a 
 penny loaf, and pour on the whole 
 a pint of boiling cream ; while it 
 is cooling, beat the yolks of four 
 eggs, and two whites, 15 minutes ; 
 a little sugar and grated nutmeg 
 to your palate. Shred the marrow 
 of the bones, and mix all well to- 
 gether, with a little candied orange 
 cut small. Bake, &c. 
 
 MARSHMALLOW. — Decoc- 
 tions of this plant are very useful 
 where the natural mucus has been 
 abraided from the coats of the in- 
 testines ; in catarrhs from a thin 
 rheum. It is emollient and demul- 
 cent. It is good in diseases of the 
 urinary organs, when the urine is 
 hot ana deficient ; and it is of great 
 value in dysentery, bronchitis, &c. 
 Two or three ozs. of the fresh 
 roots may be boiled in 2 quarts of 
 water, down to 1 quart ; strain ; 
 add 1 oz. of gum arabic. It will 
 be more palatable by adding liquor- 
 ice-root, or raisins and sugar to 
 sweeten it. 
 
 As an external application, it is 
 invaluable ; it subdues inflamma- 
 tion, and prevents gangrene, or 
 mortification ; it disperses inflam- 
 matory tumours and swellings. 
 
 It is applied by poultices, prepared 
 by cutting the fresh root into very 
 small pieces, bruising them fine, 
 and boiling the pulp in sweet milk, 
 adding slippery elm to give it pro- 
 per consistence. 
 
 ©gf'The common roadside mal- 
 low is often used for the marsh- 
 mallow, which grows in marshes 
 near the sea. The former has not 
 half the virtues. — See Robinson's 
 Herbal on this most valuable plant, 
 MARSHMALLOW LOZEN- 
 GES. — Pound cleaned marshmal- 
 low roots to a pulp ; boil 1| lb. of 
 loaf sugar in 6 or 8 ozs. of rose-wa- 
 ter to a solid consistence ; add 4 
 ozs. of the marshmallow pulp; 
 whisk the whole well ; place it over 
 a gentle heat, to dry up the mois- 
 ture, stirring all the time; and 
 when a good paste has formed, 
 empty it on buttered paper ; roll 
 out, and cut into forms. 
 
 They are excellent for coughs, 
 asthma, and even consumptions, 
 especially if a little orris root, 
 liquorice, or white poppy seeds 
 powdered be added, with a little 
 gum arabic, or gum tragacanth. 
 
 MATRIMONY, the game of— 
 Matrimony may be played by any 
 number of persons, from five to 
 fourteen. This game is composed 
 of five chances, usually marked on 
 a board or sheet of paper, in the 
 following manner : — 
 
 Ace of diamonds turned up. 
 
 g H 
 
 a> ^ 
 
 I § 
 O s 
 s 
 
 Intrigue 
 
 Queen and Knave. 
 
 W 
 
 fs 
 
 C § 
 g *5 
 
 Pairs, the highest. 
 
 It must be understood that when 
 the acc of diamonds is turned up, 
 
MEA 
 
 MEA 
 
 245 
 
 it takes the whole pool ; but when 
 held in hand, it ranks only as any 
 other ace ; and when it is neither 
 turned up nor held in hand, then 
 the king, or the next superior card 
 in order, wins the call. 
 
 The game is generally played 
 with counters, and the dealer may 
 stake what he likes on each or any 
 chance ; the other players deposit- 
 ing each the same quantity, except 
 one ; that is, when the dealer stakes 
 twelve, the rest lay down eleven, 
 and so on. 
 
 After this, two cards are dealt 
 to each ; then one card is turned 
 up to each, and if any happen to 
 have the ace of diamonds, he sweeps 
 all; if not turned up, all show 
 their hands. Any holding matri- 
 mony, intrigue, &c., takes the 
 counters on that point ; and when 
 two or three happen to have simi- 
 lar combinations, the eldest hand 
 has the preference; and should 
 any chance not be gained, it stands 
 over to the following deal. 
 
 MATCHLESS CAKE. As 
 
 you whisk right well 5 eggs, very 
 gradually add 8 ozs. of sifted loaf 
 sugar; 8 ozs. of flour, dry and 
 sifted ; 6 ozs. of butter, just melt- 
 ed ; the rinds of two small lemons, 
 a little cinnamon, and candied 
 lemon, or citron. Immediately 
 before you mould the cake or cakes, 
 incorporate \ oz. of carbonate of 
 soda ; bake one hour in a moder- 
 ate oven. Be sure to keep light 
 by constant whisking. 
 
 MEAD, to make . — To 7 gallons 
 of water, put 15 lbs. of honey; 
 boil and skim it well ; take rose- 
 mary, thyme, bay-leaves, and 
 sweet-briar, one handful all to- 
 gether ; boil one hour ; put into 
 a tub with a little ground malt ; 
 stir till it is lukewarm ; strain, 
 and put it into the tub again ; cut 
 a toast, and spread it over with 
 yeaBt, and put it into the tub; 
 
 and when the liquor is covered 
 with yeast, put it up in a barrel ; 
 take of cloves, mace, and nutmegs, 
 1| oz. of ginger sliced, 1 oz. ; 
 bruise the spice ; tie it in a cloth, 
 hang it in the vessel, stopping it 
 up close for use. 
 
 Mead is very pleasant if cow- 
 slips and lemon are added to the 
 above — using water, &c. in pro- 
 portion. 
 
 MEAD 'WINE.— Soft water, 9 
 gallons, white currants, 3 quarts ; 
 ferment ; mix honey, 15 lbs. ; 
 white tartar, powdered, 1| oz. ; 
 add balm and sweet brier, each 
 half a handful ; white brandy, | 
 a gallon. This will make 9 or 10 
 gallons. 
 
 MEASLES, An eruptive dis- 
 ease . — It is indicated by chilliness, 
 shivering, pain in the head, fever, 
 sneezing, discharges from the nose, 
 sickness, and sometimes vomiting, 
 hoarseness, cough, heaviness of 
 the eyes ; the eyelids frequently 
 swell so as to cause blindness, the 
 patient complains of his throat, 
 and a looseness often precedes the 
 eruption. The third or fourth day 
 an eruption, like flea-bites, appears 
 in the face, neck, and breast, and 
 soon after in the body and limbs ; 
 the eruption does not suppurate. 
 But the spots soon run into one 
 another, and form red streaks, 
 giving to the skin an inflammatory 
 appearance, and produce a precep- 
 tible swelling on the face. The 
 eruption may be distinguished from 
 the small-pox by their scarcely 
 rising above the skin. The fever, 
 cough, and difficulty of breathing, 
 instead of being removed by the 
 eruption, as in the small pox, are 
 rather increased ; but the vomit- 
 ing generally ceases. 
 
 About the sixth or seventh day, 
 and sometimes earlier, the eruption 
 begins to fade, and gradually dis- 
 appears, accompanied with a sepa- 
 
246 
 
 MEA 
 
 MEA 
 
 ration of the Bkin in the form of 
 scales. But the other symptoms 
 sometimes remain for a considera- 
 ble time, and require care, warmth, 
 and appropriate medicine. 
 
 In the malignant measles, the 
 eruption appears more early, and 
 all the symptoms, just described, 
 in an aggravated form. The mouth 
 and throat assume appearances. 
 The mouth and throat appear as 
 if they were ulcerated, and the fe- 
 ver is of a typhus kind, and symp- 
 toms of putrescency appear ; also 
 petichiae, or purple, livid spots, a 
 pain in the head and eyes, difficult 
 respiration, no expectoration with 
 the cough, an inflammatory affec- 
 tion of the lungs, feeble, but rapid 
 pulse, delirium, and oft a violent 
 looseness ; these are very unfa- 
 vourable symptoms. Such as die 
 of the measles, generally expire 
 about the ninth or tenth day from 
 the first attack. — The most favour- 
 able symptoms are a moderate 
 looseness, a moist skin, and a 
 plentiful discharge of urine. 
 
 This disease is very infectious, 
 often prevails epidemically, how- 
 ever; and the constitution that 
 has been once under its influence 
 is seldom, or never liable to a 
 second attack, especially if the first 
 attack was a mild one. 
 
 Treatment . — At the commence- 
 ment of the disease, no animal 
 food must be taken, the patient 
 must be confined to a low spare 
 diet, as gruel, sago, &c., and for 
 common drink, barley-water, acid- 
 ulated with lemon-juce. The bed- 
 room should be kept moderately 
 cool, regulating the temperature 
 thereof by the feelings, guarding 
 against any sudden change, and es- 
 pecially exposure to cold draughts. 
 
 "When the attack is of a mild 
 character, little medicine is wanted. 
 Perhaps the less we interfere with 
 the efforts of nature the better. It 
 
 would be extreme folly to deplete 
 the system by active treatment. 
 In mild cases nature, ^little assist- 
 ed, generally effects a cure. But 
 when the symptoms are of a ster- 
 ner character, active means must 
 be used. Place the feet in warm 
 water, in which dissolve a little of 
 carbonate of soda, two or three 
 times a day. Give a mild emetic, 
 (as the Emetic Mixture , page 155) 
 Give also the Aperient for Chil- 
 dren, page 20, Should the fever 
 be very high, give the following 
 Febrifuge Mixture ; — Subcarbon- 
 ate of potash, 2 drachms ; purified 
 nitre, 30 grains ; camphor mix- 
 ture, 6 ozs. ; mix in a strong in- 
 fusion of saffron. This mixture is 
 designed to determine the eruption 
 to the surface. Or, the follow- 
 
 ing infusion will be very effective, 
 and it should be given as soon as 
 possible after theemetic ; — Saffron, 
 two parts ; Virginia snake-root, 1 
 part ; infuse rapidly, or make a 
 tea ; sweeten and give warm, as 
 much as the stomach will bear. 
 If the eruption is slow in appear- 
 ing, or only partially appears, or 
 recedes, give the Sudorific Drops, 
 warm milk sweetened, or strong 
 balm tea with a little saffron infu- 
 sed. A bottle of hot water or a 
 hot brick wrapped in a cloth, sat- 
 urated with vinegar and water, or 
 a vapour bath made of the decoc- 
 tion of bitter herbs, will be found 
 most efficient. When the eruption 
 is prominent, little more medicine 
 is required. A little of the Com- 
 position Powder may be given oc- 
 casionally. Sponge the body from 
 the first, now and then, with warm 
 ley water and a little carbonate of 
 soda. Wash the eyes with verv 
 weak brandy and water ; or with 
 slippery elm bark and a solution 
 of borax. 
 
 If the cough is severe, attended 
 with impeded breathing, apply a 
 
MEA 
 
 MEA 
 
 247 
 
 mustard plaster to the cliest, and 
 repeat, if necessary ; and give the 
 Expectorant Syrup or Tincture, 
 page 159 ; or inhale the steam of 
 warm water, in which 30 or 40 
 drops of laudanum have been in- 
 troduced. If the head is affected, 
 continue to bathe the feet in warm 
 water. Should there be much 
 restlessness and pain, give the 
 Diaphoretic Powder, or Decoction, 
 page 143. From the first attack 
 of the measles, keep the bowels 
 regular. A voluntary looseness 
 indicates a favourable crisis ; and, 
 if moderate, it should not be check- 
 ed. When it is very severe, it 
 should be checked by some mild 
 astringent ; as, an infusion of rasp- 
 berry leaves ; or an infusion of 
 raspberry leaves and a few drops 
 of laudanum. Should the system 
 be much debilitated, with a tend- 
 ency to putrescency, the strength 
 should be supported with cordials, 
 beef tea, calf’s feet jelly, and an 
 infusion of Peruvian Bark in port 
 wine. Give also an infusion of 
 malt with two table-spoonfuls of 
 yeast to a quart of the former, in 
 order to neutralize the putrescence 
 indicated by purple spots, &c. 
 
 Patients recovering from the 
 measles should not expose them- 
 selves too soon to the cold air. 
 The food ought for some time to 
 be light, and the drink diluting. 
 Cooling lenitive medicines are es- 
 sentially necessary after this dis- 
 ease, to carry off the remaining 
 disposition to inflammatory affec- 
 tion of the lungs. Through every 
 stage of the disease, the state of 
 the lungs must be carefully re- 
 garded, for it is from the effect 
 on them that the danger of the 
 measles in most cases depend. It 
 is necessary also to give tonic bit- 
 ters for the recovery of the former 
 strength, to breathe a pure air, 
 and if the lungs will bear it, and 
 
 the weather suitable, to take gentle 
 open air exercise. 
 
 MEAT, Observation on . — In all 
 kinds of provisions, the best of the 
 kind goes the farthest ; it cuts out 
 with most advantage, and affords 
 most nourishment. Round ofbeef, 
 fillet of veal, and leg of mutton, 
 are joints of higher price; but as 
 they have more solid meat, they 
 deserve the preference. But those 
 joints which are inferior may be 
 dressed as palatably. 
 
 In loins of meat, the long pipe 
 that runs by the bone should be 
 taken out, as it is apt to taint ; as 
 also the kernels of beef. Do not 
 purchase joints bruised by the 
 blows of the drovers. 
 
 Save shank bones of mutton to 
 enrich gravies or soups. 
 
 When sirloins of beef, or loins of 
 veal or mutton, come in, part of the 
 suet may be cut off for puddings, 
 or to clarify. 
 
 Dripping will baste any thing as 
 well as butter ; except fowls and 
 game ; and for kitchen pies, no- 
 thing else should be used. 
 
 The fat of a neck or loin of mut- 
 ton makes a far lighter pudding 
 than suet. 
 
 Frosted meat and vegetables 
 should be soaked in cold water two 
 or three hours before using. 
 
 If the weather permit, meat eats 
 much better for hanging two or 
 three days before it is salted. 
 
 Roast-beef bones, or shank bones 
 of ham, make fine peas-soup ; and 
 should be boiled with the peas the 
 day before eaten, that the fat may 
 be taken off. 
 
 MEAT, To keep in hot weather, 
 $c . — Place the meat on a wooden 
 support, or suspend it in a close 
 vessel, on the bottom of which some 
 strong acetic vinegar is poured. 
 Meat may be kept sweet a long time 
 by thus impregnating the atmos- 
 phere with acetic acid. 
 
248 
 
 MEA 
 
 MEA 
 
 A joint of meat may be preserv- 
 ed for several days, even in sum- 
 mer, by wrapping it in a clean lin- 
 en cloth, previously moistened with 
 good vinegar ; hanging it up, and 
 changing the cloth, or wringing it 
 out afresh in vinegar, once or twice 
 a day, if the weather be very warm. 
 
 The best meat for keeping is 
 mutton, and the best joint is a leg ; 
 which, with care, if the weather be 
 only moderately hot, in summer, 
 will keep about a week ; in winter, 
 if the weather be open, from 2 to 4 
 weeks. A shoulder is the next 
 best joint. The scrag end of a 
 neck keeps the worst, and in warm 
 weather it will not keep above two 
 days; if very warm, it becomes bad 
 the second day. 
 
 In beef, the ribs keep the best, 
 even five or six days in summer, 
 and in winter ten. The middle of 
 the loin is the next best, and the 
 rump the next. The round will 
 not keep long unless salted. The 
 brisket is the worst, and will not 
 keep longer than two days in sum- 
 mer, and six days in winter. 
 
 Lamb does not keep long, and it 
 is best to eat it soon or even the 
 same day it is killed. The first 
 part that turns bad of a leg of veal, 
 is where the udder is skewered 
 back. The skewer should be taken 
 out, and both that and the part 
 under it wiped every day, it will 
 then keep good three or four days 
 in hot weather. 
 
 Meat dipped into chloride of lime 
 in a liquid state for a second will 
 keep many days without taint ; for 
 no flies will touch it if so done. 
 Wash the meat before cooking it. 
 
 MEAT CAKE. — According to 
 the size, take of beef-steaks, oflegof 
 mutton, of fillet of veal, ham and 
 beef suet ; chop all together very 
 fine, and season with salt, fine spi- 
 ces, chopped parsley, greenshalots, 
 a clove of garlick, 8 yolks of eggs, 
 
 half a glass of brandy, and 2 lbs. 
 of fresh bacon, or less, cut in dice. 
 Mix all well together. Take a 
 stewpan, the size you intend to 
 make the cake, and garnish it all 
 over with thick sizes of lard ; put 
 in the minced meat, cover close, 
 and put in the oven for four hours. 
 When cold, take out of the stew- 
 pan and scrape the lard with a 
 knife to make it white and even. 
 
 MEAT PIE, of any kind . — First 
 fry the meat brown over a quick 
 fire in a little drip or butter. Sea- 
 son with pepper and salt. Then 
 put into a pie-dish with chopped 
 onions, or shalots, if you like, some 
 slices of half-cooked potatoes, a 
 little gravy, or stock, and enough 
 water to cause the liquid to cover 
 the meat. Cover the dish with 
 crust, made with 2 lbs. of flour, 6 
 ozs. of butter, or lard, or dripping, 
 and water enough to knead it into 
 a stiff paste. Bake 1| hour. 
 
 Learned chemists appear 
 to have forgotten the important 
 fact that, if a meat pie is made 
 I without a hole in the crust to let 
 I out certain emanations from the 
 meat, colic, vomiting, and other 
 symptoms of slight poisoning will 
 occur. I have known of two in- 
 stances of large parties being af- 
 fected in this manner from eating 
 meat pies that had no hole in them. 
 — Correspondent of the Lancet. 
 
 MEAT and POTATOE PUD- 
 DING. — Boil some mealy potatoes 
 till ready to crumble to pieces; 
 drain; mash them very smooth. 
 Make them into a thickish batter 
 with an egg or two, and milk, pla- 
 cing a layer of steaks or chops well- 
 seasoned with salt and pepper, at 
 the bottom of a baking dish ; cover 
 with a layer of batter, and so al- 
 ternately, till the dish is full, end- 
 ing with batter at the top. Butter 
 the dish to prevent sticking or burn- 
 ing. Bake of a fine brown colour. 
 
MEN 
 
 MEN 
 
 249 
 
 MEDICINE, disagreeable , to 
 take. — Get your medicine into the 
 mouth, do not swallow, nor open 
 your mouth ; then have a glass of 
 water ready to take immediately 
 after you take the medicine into the 
 mouth. The moment it is swal- 
 lowed nip the nose. This plan 
 neutralizes the taste of the most 
 nauseous medicine. 
 
 Chloroform mixed with medi- 
 cine, even the most bitter, neutral- 
 izes the taste. 
 
 MEDICINAL TEA. Rose- 
 
 mary leaves, dried, 2 ozs. ; sage, 4 
 ozs. ; rose leaves, 4 ozs. ; peach 
 leaves, 3 ozs. ; hyssop, 4 ozs. ; 
 balm, 6 ozs. ; male speedwell, 4 
 ozs. ; agrimony, 6 ozs. A wine- 
 glass of these mixed herbs is suffi- 
 cient to make 3 pints of infusion, 
 which is made in the same manner 
 as ordinary tea. All the above 
 herbs may be used, or a selection 
 made, but do not leave out balm 
 and agrimony. If these herbs 
 were imported from a distant re- 
 gion, they would fetch a high price, 
 and be held in high estimation. 
 Such tea will strengthen the sto- 
 mach, and invigorate, instead of 
 debilitating the nervous system. — 
 See Robinson's Herbal on Tea, 
 page 267. 
 
 MELANCHOLY. — See Hypo- 
 chondria. 
 
 MELTED BUTTER, tomake. 
 — Cut 2 ozs. of butter into small 
 bits, to melt more readily ; put in- 
 to the stewpan with a dessert- 
 spoonful of flour, and two table- 
 spoonfuls of milk. When tho- 
 roughly mixed, add two table- 
 spoonfuls of water; hold it over 
 the fire, and skake it round every 
 minute, all the time the same way, 
 till it just begins to simmer; then 
 let it stand quietly, and boil up. 
 It should be as thick as good cream. 
 
 MENSES, obstructed. — Be elec- 
 trified. — tried.— Or, take half a 
 
 pint of strong decoction of penny- 
 royal every night at going to bed. 
 
 Or, boil five large heads of 
 
 hemp in a pint of water to half. 
 Strain it and drink it at going to 
 bed, two or three nights. It sel- 
 dom fails. — Tried. — Wesley. 
 
 MENSTRUATION. — Men- 
 struation is a natural secretion, of 
 a red colour, from the womb, so 
 named from its occurring once in a 
 month. This periodical discharge 
 appears to be for the pupose of 
 keeping up sanguification, or the 
 making of blood in the body, and 
 a determination thereof to the 
 womb, for the purpose of gestation. 
 In consequence of its not appear- 
 ing at a proper period of life, of 
 irregularity after it has taken place, 
 and of its being excessive, as well 
 as at the period of its cessation, 
 many derangements in the system 
 occur. 
 
 The interruption of the mens- 
 trual secretion may be considered 
 of two kinds ; — the one when it 
 does not begin to flow at that period 
 of life in which it usually appears, 
 which is termed Chlorosis , or Green 
 Sickness- -and the other when, after 
 it has repeatedly taken place for 
 some time, it does, from other 
 causes than conception, cease to 
 return at the usual periods. 
 
 Chlorosis , or Green Sickness .— 
 Menstruation begins from thefour- 
 teenth to the sixteenth year. But 
 the circumstance of afemalehaving 
 passed the age of sixteen, does not 
 always demand medical aid. The 
 date of puberty varies very widely, 
 and one female may menstruate 
 at 12, and another at 20 years of 
 age, without the health being im- 
 paired. 
 
 As to its causes , it may arise 
 from imperfect formation of the 
 organs concerned in the function, 
 from the want of due force in the 
 action of the arteries of the womb, 
 
250 
 
 MEN 
 
 MEN 
 
 or some preternatural resistance in 
 their extremities; from too full 
 habit of body, from impoverish- 
 ment of the blood, and from great 
 physical debility. 
 
 This retention produces many 
 distressing symptoms ; as, head- 
 ache, flushings in the face, pain 
 in the back and stomach, costive- 
 ness, furred tongue, failure of 
 appetite, longing to eat chalk, 
 lime, &e. The face loses its vivid 
 colour, and becomes of a yellowish 
 hue ; sometimes there is bleeding 
 from the nose and stomach ; the 
 skin becomes pale and flaccid ; and 
 the feet, and sometimes part of 
 the body, is affected with dropsical 
 swelling. The breathing is hur- 
 ried by any quick or laborious 
 motion of the body, which some- 
 times occasions palpitation and 
 fainting. A head-ache often oc- 
 curs, but more certainly pains in 
 the back, loins, and haunches. 
 
 Treatments- The strength of the 
 system should be restored by exer- 
 cise. Iron should be combined 
 with some laxative medicine. If 
 there is much pain, take the Dia- 
 phoretic Powder, page 143. Also 
 infusions of pennyroyal, or of tansy, 
 or blood-root, motherwort, &c. 
 Bathe the feet occasionally in 
 warm water, and rub well with a 
 coarse flannel. If there is consti- 
 pation, take aperient medicines ; 
 page 20 and 21. Powdered mad- 
 der root has been recommended, 
 say half a drachm to be taken three 
 or four times a day in treacle or 
 honey, drinking freely of penny- 
 royal tea. Repeat, and increase 
 the dose, if necessary. Or it may 
 he administered thus: — Take ex- 
 tract of madder, 2 drachms, muri- 
 ated tincture of steel, 40 drops, 
 hitter tincture, 2 drachms, mint- 
 water, 8 ozs. Mix. Three table- 
 spoonfuls to be taken three times 
 a day. 
 
 Or, give a vapour bath of a de- 
 coction of bitter herbs. Or in 
 
 bed apply the hot brick covered 
 with a cloth dipped in vinegar and 
 water. Give bitter tonics. Steam- 
 ing in a sitz-bath of bitter herbs 
 till perspiration is produced, is 
 very useful; also fomenting the 
 abdomen, and applying herbs as a 
 warm poultice. If the stomach is 
 deranged, give an emetic, and a 
 dose of mandrake, and aperients as 
 before stated. When the men- 
 strual flux begins, it should be 
 promoted by the use of the hip or 
 sitz-bath. Take the Dyspeptic 
 Filly and the Restorative Ritters. 
 
 Keep the feet always warm and 
 dry; avoid a cold damp atmos- 
 phere ; and when the weather per- 
 mits, take plenty of open-air exer- 
 cise. Let the diet be light and 
 nourishing. Do not use any pro- 
 motive medicines in retention of 
 the menses until there is an effort 
 or struggle of nature to effect it, 
 which may be known by the peri- 
 odical pains, pressing down upon 
 the hips. 
 
 Fainful Menstruation. — The 
 pains are severe — in some cases 
 extremely severe. The remedial 
 measures are nearly the same as 
 the preceding. On account of 
 the pain, stillness, quiet of mind, 
 and soothing remedies are render- 
 ed indispensable. Adopt the reme- 
 dies prescribed for the retention of 
 the menses ; and take now and 
 then from 10 to 20 drops of lauda- 
 num in a little Hollands gin dilu- 
 ted with pennyroyal tea. Let the 
 patient lie in bed. Apply hot fo- 
 mentations to the lower part of the 
 back ; and if the pain is excessive, 
 flannels dipped in not water, wrung 
 out, and sprinkled with spirits of 
 turpentine. Sponge the body well 
 with tepid salt and water every 
 morning, and apply friction with a 
 flesh brush, or coarse towel. Reg- 
 
MEN 
 
 MEN 
 
 251 
 
 ulate the bowels, if costive, by one 
 of the aperients, page 20, 21. Hops 
 boiled in vinegar, and applied to 
 the abdomen, often give relief; so 
 does the tincture of black cohosh, 
 about half a teaspoonful three 
 times a day in a little sweetened 
 water. 
 
 Profuse Menstruation . — The 
 flow of the menses is considered 
 immoderate when it recurs more 
 frequently, when it continues long- 
 er, or when, during the ordinary 
 continuance, it is more abundant 
 than is usual with the same person 
 at other times. It is not, however, 
 every inequality that is to be con- 
 sidered a disease, but only those 
 deviations, that are excessive in 
 degree, which are permanent, and 
 induce a manifest state of debility. 
 
 When a large flow of the menses 
 has been preceded by head-ache, 
 giddiness, or difficulty of breathing, 
 and has been ushered in by a cold 
 shivering , with much pain in the 
 back and loins, frequent pulse, 
 heat, and thirst, it may then be 
 considered preternaturally large; 
 and the face becomes pale, the 
 pulse weak, an unusual debility is 
 felt on exercise, the breathing hur- 
 ried by much motion, and the 
 back is pained in an erect posture ; 
 the extremities are frequently cold, 
 and in the evening the feet swell. 
 General nervousness, with affec- 
 tions of the stomach, frequent 
 faintings, and a weakness of mind, 
 liable to strong emotion from slight 
 causes, when suddenly presented, 
 are also attendant symptoms. 
 
 It is produced by a preternatural 
 determination of blood-tothewomb, 
 or a plethoric state of the body, 
 from high living, strong liquors, 
 over-exertion, (particularly danc- 
 ing,) violent passions of the mind, 
 application of cold to the feet, fre- 
 quent abortions or child-bearing, 
 and whatever will induce great 
 
 laxity, as living much in warm 
 chambers, and especially drinking 
 much of warm enervating liquors, 
 such as tea and coffee. 
 
 Treatment. — Remove immedi- 
 ately all exciting causes of this 
 disease. The flux must not be 
 stopped, but moderated ; avoid an 
 erect posture, and external heat, as 
 warm chambers, and soft beds ; by 
 using a light, cool, and unexciting 
 diet ; by obviating costiveness, as 
 before directed ; or use castor oil 
 and lenitive electuary ; the exter- 
 nal and internal use of astringents, 
 to constringe the vessels of the 
 womb, as the application of cloths 
 sprinkled with vinegar and water 
 over the region of the womb ; and 
 three table-spoonfuls of the fol- 
 lowing mixture every three or four 
 hours : — Red rose-leaves, £ oz. ; 
 infuse in a pint of boiling water, 
 till cold ; then strain ; add elixir 
 of vitriol, 60 drops, tincture of rha- 
 tany root, 1 oz. A gentle emetic 
 may be of great service. See page 
 155. The Diaphoretic Powder al- 
 so, is of great service in this case. 
 An injection of cold water into the 
 rectum may check an immoderate 
 flow. 
 
 Obstructed Menstruation. — It is 
 often caused by exposure to cold 
 during the menstrual discharge, to 
 wet feet, cold bathing, great men- 
 tal fear and anxiety, &c., just be- 
 fore the periodical tim e of discharge. 
 The obstruction injures the health, 
 if it continues two or three periods. 
 
 Give the Composition Powder, 
 page 119, or the Diaphoretic Pow- 
 der, page 143., when the patient 
 is in bed, and place bricks covered 
 with vinegar and water cloths to 
 the feet and sides, or give the Va- 
 pour Bath. Take also Peruvian 
 bark infused in port wine. In short, 
 use the same means as prescribed 
 under Chlorosis. Take also the 
 Female Pill , page 163. 
 
252 
 
 MEN 
 
 MEN 
 
 METAL, to dean all sorts .-- — 
 Mix \ pint of neat’s foot oil with 
 half a gill of spirits of turpentine ; 
 scrape a little rotten stone ; wet a 
 woollen rag with the mixture ; dip 
 it into the rotten stone, and rub the 
 metal well ; wipe it off with a soft 
 cloth ; polish with dry leather, and 
 use more of the rotten stone. As 
 it respects steel, if it be very rusty, 
 use a little pumice powder, or 
 emery powder on a separate wool- 
 len rag at the first. 
 
 METAL TEA-POTS, to dean. 
 
 Put into them a solution of 
 
 common soda, boiling hot; let it 
 stand 12 hours near the fire, and 
 then rub the inside with a small 
 brush; and, if needful, put in a 
 second solution. 
 
 MENTAL CALCULATIONS. 
 
 RULE I. 
 
 Find the Amount of the number of 
 yards, lbs. <&c. at one penny, and 
 multiply it by the price : when there 
 is a farthing with any given number 
 of pence, (as, 2Jd. 6£d. lOfd.) add 1 to 
 what it amounts to at one penny. 
 When there is a half-penny with any 
 given pence, add half of the amount 
 of what it comes to at one penny ; 
 and when 3 farthings occur, add three 
 quarters of what it amounts to at one 
 penny. 
 
 40 lbs. at lid. 40 at ld.=3s. 4d.x 
 lld.=£l 16s. 8d. Am. 
 
 72 Gals, at 7d. per gaL 72 at ld.=6s. 
 x7=£2 2s. Ans. 
 
 A Pipe at lOd. per gal. 126 gals.= 
 10s. 6d.xl0=£5 6s. Ans. 
 
 45 Weeks at 6d. per day. 315 days= 
 £1 6s. 3d. x 6=£7 17s. 6d. Ans. 
 
 When 1, L or f occur in the quan- 
 tity, reckon them with the yards, &c. 
 at the rate of Id. per yard, i. e. for a 
 quarter of a yard reckon Jd. ; for a 
 half a yard add id., &o. 
 
 32i yards at 3d. a yard. 32i=2s. 8i<L 
 x3s=8s. lid. Ans. 
 
 90J ozs. at 5d. per. oz. 90|=7s. 6|cL 
 x5=£l 17s. 0|d. Ans. 
 
 CO lbs. at 8Jd. per lb. 60 at ld.=5s. 
 x8J=£21s. 3d. Ans. 
 
 Ill yds. at 3fd. Ill at ld.=9s. 3d. x 
 3Jd.=£l 14s. 8£d. Am. 
 
 1200 J yds. at 6id. I200jd.=£5 0s. 
 Oid. x6|=£32 10s. 3|d. Ans. 
 
 RULE IL 
 
 To ascertain the price of any num- 
 ber of yards, lbs., gallons, &c., at any 
 given shillings per lb., <ftc. 
 
 Ascertain the amount at one shil- 
 ling, and multiply it by the price. 
 
 If 3 pence occur in the price, add 
 one quarter of what it amounts to at 
 a shilling ; if 4 pence, add one third ; 
 if 6 pence, add half ; if 9 pence, add 
 three quarters. 
 
 If the pence in the price be not an 
 aliquot part of a shilling, find for the 
 shillings by this rule, and for the 
 pence by the rule for pence, which 
 amounts add together. 
 
 80 Gals, at 15s. per gal. 80 at Is. *£4 
 Xl5s.=£60. Am. 
 
 With regard to fractional parts of 
 a yard, lb., &c.. when the price is 
 shillings per yard, reckon the quart- 
 ers as 3 pence, the half as 6 pence, 
 and the three-quarters as 9 pence. 
 
 501 yards at 6s. per yd. 501 at Is-— 
 £2 10s. 3d. x6=£l5 Is. 6d. Ans. 
 
 901 stones at 7s. per st. 90|=£4 10s. 
 9d. x7=£31 16s. 3d. Am. 
 
 100 Gallons at 6s. 6d. per gaL 100= 
 £5 X 6£=£32 10s. Am. 
 
 150 lbs. at 10s. 9d. per lb. 150=*£7 
 30s. x lOf =£80 12 6d. Am. 
 
 60 Gallons at 8s. 4d. per gal. 60=£3 
 x 8J=£25. Am. 
 
 83T Many figures might be saved 
 by multiplying the shillings of the 
 price by the number of £ that the 
 quantity amounts to at Is., which 
 will produce the answer in £. 
 
MEN 
 
 MEN 
 
 253 
 
 150 Tons at 30s. 150=£7 10s.x30= 
 
 £225. 4ns. 
 
 To calculate cwts. qrs. lbs.— Set 
 down the cwts., to the right put the 
 lbs. contained in the qrs. and lbs., to 
 which add 12 lbs. for each cwt, which 
 will give the total number of lbs . If 
 the price per lb. be pence, consider 
 them as pence ; if shillings, consider 
 them as shillings. 
 
 5 cwts. 2 qrs. 20 lbs. at 6d. per lb. 
 Thus : — 5 cwts. ; place after the 5 the 
 number of the lbs. (2 qrs. and 20 lbs.) 
 =576 lbs., to which add 5 12 lbs.= 
 60 lbs. +576 lbs. =636 lbs. taken as 
 pence=£2 13s. x6d.=£15 18s. Ans. 
 
 15 cwts. 3 qrs. 18 lbs. at 10*d. per 
 lb. Number oflbs. I7821bs. as pence, 
 =£7 8s. 6dx.l0*d.=£77 19s. 3d. Ans. 
 
 In calculating acres, roods, and 
 perches, reckon the acres as pounds, 
 multiply the roods by 5, the product 
 consider as shillings, and the perch- 
 es by l*d. (which is the price of a 
 perch at £1 per acre) which will give 
 the amount of the whole at £1 per 
 acre, which multiply by the number 
 of pounds per acre. 
 
 80 acres, 2 roods, 8 perches, at £3 
 10s. per acre. 
 
 £. B. d. 
 
 80 2 8 
 5 1J 
 
 80 11 Ox 8|=£281 18s. 6d. Ans. 
 
 Troy Weight.— T he grs. are to be 
 considered as half-pence, the dwts. as 
 shillings, and ozs. as pounds. 
 
 12 ozs. 8 dwts. 4 grs. at 6s. 8d. per oz. 
 6 s. 8d=$£ £12 8 2 
 
 £4 2 8} Ans. 
 To find the value of an ounce, the 
 price per lb. being given. 
 
 Take the shillings as farthings, and 
 multiply by 3 for Avoirdupois ; for 
 Troy, multiply by 4. Thus 1 oz. 
 Avoirdupois at 4s. per lb. 4x3=12 
 farthings=3d. Ans, 
 
 The price of a pound of Avoirdupois 
 being known, to find the price of a 
 stone of 14 pounds. 
 
 For every penny in the price of a 
 pound, take one shilling and twopence 
 
 for the stone ; thus a stone at 3d. per 
 lb. cost 3s. 6d., at 8d. 9s. 4d. For a 
 farthing in the price of a lb. reckon 
 3*d. in the stone ; for a half-penny, 
 7d ; and, for three farthings, 10}d. ; 
 as a stone at 9*d. per lb. comes to 10s. 
 6d. and 3£d. or 10s. 9*d. at 4*d., 4s. 
 8d. and 7d. or 5s. 3d. and at 6|d., 
 7s. 10* 
 
 The price of a pound being given, 
 to find that of a hundred- weight or 
 112 lbs. 
 
 For every farthing in the price of 
 a pound, take twice the number of 
 shillings, and four times the number 
 of pence. Example : 1 cwt. at 2}d. 
 per lb. 2*d.=10 farthings. 10 times 
 2=20, the shillings, 10 times 4=40, 
 the pence, and these added, make 
 £1 3s. 4d. 
 
 To find the value of a lb., the price 
 per cwt. being given.— Multiply the 
 shillings in the price by 3, and divide 
 by 7 for the price of a pound in 
 farthings. — 
 
 Thus, 1 lb. at 14s. per cwt. 14x3 
 -5-7=6 farthings=l*d. Ans. 
 
 From the price of a Cwt., to find 
 that of a Ton. 
 
 For every shilling reckon a pound, 
 for threepence, a crown, and for every 
 half-penny over, tenpence. As, at 
 £3 9s. 8d. a cwt., how much a ton ? 
 Ans. £69 and 10s, and 3s. 4d. or £69 
 13s. 4d. 
 
 By reversing the process, the price 
 of a cwt. may be found from that of a 
 ton, thus, a ton at £34 16s. 8d. how 
 much a cwt? Ans. 34 shillings, 3 
 threepences, and 2 half-pence, or 
 £1 14s. 10d. 
 
 When the price of one is known, to 
 find that of 100. 
 
 For every farthing in the price of 
 one, take twice as many shillings, and 
 once as many pence. 
 
 Thus, 100 articles at 2J each, 2 J=6 
 farthings, 9 times 2=18s. and 9d. give 
 18s. 9d. Ans. 
 
 100 lbs. at 5Jd. per lb. 5*d.=21 
 farthings, 21 times 2=42 shillings, or 
 £2 2s. and 21d.=ls. 9d. then, £2 2s. 
 and Is. 9d.=£2 3s. 9d. the price of a 
 hundred at the given rate. 
 
254 
 
 MEN 
 
 MILE 
 
 To find what any number of pence 
 per day, will amount to in a year. 
 
 Add together as many pounds, half 
 as many pounds, and as many five- 
 pences as there are pence per day, and 
 their sum will be the answer. Ex- 
 amples. What does a boy who earns 
 3d. a day gain in a year! Ans. £3 
 and £1 10s. and lSd. or £4 Us. 3d. 
 What will 8d. a day amount to in a 
 year? £8 and £4 and 3s. 4d. or £12 
 3s. 4d. Or, take 365 days as pence= 
 £1 10s. 5d. which multiply by the 
 number of pence per day. 
 
 To And the amount of any number 
 of pence per day, (Sunday excepted) 
 for a year. 
 
 For every "penny a day, take so 
 many Guineas, Crowns, and Pence ; 
 thus, at 9d. a day. =£9 9s. and 9 
 crowns=£2 5s. and 9d, The sum= 
 £11 14s. 9d. 
 
 To find the price of a Gross, the 
 price of one article being given. — 
 Take the pence in the price of one 
 article as shillings, and the number 
 of pence in these shillings will be the 
 price of a gross in shillings. 
 
 Thus, 1 Gross at 6d. each. 6d. as 6s. 
 reckoned as pence=72, which con- 
 sider as 72s. Ans. 
 
 INTEREST. 
 
 At 6 per cent, multiply the princi- 
 pal by the months ; reckon the pro- 
 duct in Pounds sterling as pence. — 
 Or, the Interest of £1 per month at 
 6 per cent, and so proportionately for 
 any part of apound. Find the Interest 
 for one month, and multiply it by the 
 number of months. 
 
 Tlius, Interest of £40 for 8 months 
 at 5 per cent. 
 
 £40x3 months=£120 as pence=10s. 
 
 Ans. 
 
 Or, £40 for 1 month=3s. 4d. X 3 
 months=10s. Ans. 
 
 INTEREST AT 5 PER CENT. 
 
 FOR YEARS. 
 
 The Interest of£l per month isld., 
 so the Interest of £1 for a year will 
 be Is. 
 
 Rule. — M ultiply the principal by 
 the years ; reckon the product in 
 pounds as shillings. Thus, £50 for 3 
 Years at 5 per cent. £50x3=1503. 
 =£7 10s. Ans. 
 
 The Interest of 5250 7s. 6d. for 10 
 years and 4 months. 
 
 £12 10s. 4$. for one year x 101=129 7s. 
 21d. Arts.— 7s. 6d. being the § of a £ 
 the | of a shilling=4£d is allowed. 
 
 Another Rule.— T ake the years 
 as shillings, the months as pence, 
 then take such part of the principal 
 as those shillings and pence are of a 
 £.— Thus, 
 
 Interest of £900 12s. 6d. for 5 years. 
 
 5 years as 5s. is £ of a £.— Then 
 
 £900 12s. 6d.-r4=£225 3s. lid. Ans. 
 
 MILE of (he various nations . — 
 English Yards. 
 
 Arabian »• . • -2148 
 
 Bohemian •• .. 10137 
 
 Brabant . . • • « • 6082 
 
 Chinese illis •• •• 628 
 
 Danish mile .. •• 8244 
 
 English .. .. . • 1760 
 
 Do. Geographical . • 2025 
 
 Flemish . . . . , • 6869 
 
 French league .. . . 4860 
 
 French Marine . . . • 6075 
 
 French legal league •• 4263 
 
 German (Geo.) .. .. 8100 
 
 Do. mile, long •• 10126 
 
 Do. Do. short », 6859 
 
 Hamburgh . . . . 8244 
 
 Hanover .. *• *. 11559 
 
 Hesse •• •• 10547 
 
 Dutch 6395 
 
 Hungarian .• . . 9113 
 
 Irish , , . . • . 3038 
 
 Italian 2025 
 
 Lithuanian .. , * 9784 
 
 Oldenburg . , • . 10820 
 
 Poland, short • . • . 6093 
 
 Do. long . • •• 8108 
 
 Portugal leguos . . • . 6765 
 
 Prussian mile . 8461 
 
 Roman (ancient) «. 1600 
 
 Roman (modem) •• 2035 
 
 Russian verst .» •• 1167 
 
 Saxon •• •• .. 9905 
 
MIL 
 
 MtL 
 
 255 
 
 Scotch •• •• « , 1984 
 
 Silesian .. ,, 7083 
 
 Spanish legal leguas • , 4630 
 
 Do. Do. common .. 7416 
 
 Swedish .. . , 11704 
 
 Swiss .. •• 9166 
 
 Turkey (berries) ,, 1821 
 
 Westphalian mile .. 12155 
 
 MICE. See Rats ; the same 
 directions are applicable to Mice. 
 MILDEW, to remove. — Soap 
 
 the linen previously wetted, and 
 apply salt and lemon juice to both 
 sides ; or apply finely powdered 
 pipe clay, or fullers earth, or finely 
 powdered chalk. Expose it for 
 several hours to the atmosphere. 
 
 MILDEW, to remove. — Mix 
 soft soap with powdered starch, 
 half as much salt, and the juice of 
 a lemon, and lay on with a brush. 
 Let it lay on the grass day and 
 
 night till the stain is gone. Or, 
 
 take 2 ozs. of chloride oflimc, pour 
 on it a quart of boiling water, then 
 add three quarts of cold water; 
 steep the linen 10 or 12 hours, 
 when every spot will be extracted. 
 
 Mix oxalic acid, citric acid, and 
 milk together ; rub into the linen ; 
 repeat as it dries ; wash, and bleach 
 on the grass. 
 
 MILK, Chalk to detect in. — Di- 
 lute the milk with water ; the chalk 
 if there be any, will settle to the 
 bottom in an hour or two ; put to 
 the sediment an acid, vinegar, &c., 
 and if effervescence takes place, it 
 is chalk. 
 
 MILK OF ROSES, a Cos - 
 tneiic , common. — Mix 4 ozs. of the 
 oil of almonds with half a gallon 
 of rose-water, and add 40 drops of 
 the oil of tartar. 
 
 Or, take 1 lb. of Jordan almonds, 
 2 quarts of rose-water, 1 pint of 
 spirits of wine, 4 oz. of oil of lav- 
 ender, 1 oz. of white Windsor 
 soap, and 2 ozs. of cream of roses. 
 Blanch the almonds in boiling wa- 
 ter; dry well, and pound into a 
 
 paste. Pound in the soap, and 
 mix it well with the almond paste ; 
 then add the cream of roses ; mix, 
 and add the rose-water and spirits. 
 Strain, and add the oil of lavender 
 gradually, and stir well. Bottle. 
 
 The French Method. — Mix 4 ozs. 
 of oil of almonds, £ oz. oil. of lav- 
 ender, 2 quarts of spirits of wine, 
 and 10 ozs. of rose-water ; blanch 
 3 lbs. of Jordan almonds; pound 
 them with £ lb. of Spanish oil 
 soap, \ oz. of spermaceti, and half 
 oz. of white wax. Put all into a 
 large jar, with 2 ozs. of pearlash 
 dissolved in 1 oz. of warm water. 
 Shake well, and bottle. 
 
 MILK PORRIDGE.— Make a 
 fine gruel of split grits, long boiled, 
 or of Yorkshire oatmeal ; strain, if 
 you like ; add either cold milk, or 
 warm it with milk, as may be a- 
 greeable. Serve with toast. — See 
 Forridge . 
 
 MILK PUNCH.— Take one 
 quart of water, 3 pints of new milk, 
 and | lb. of sugar, or more ; boil 
 slowly 10 minutes ; take from the 
 fire, and stir in quickly two or three 
 well beaten eggs, mixed with a pint 
 of cold milk. Add 4 or 5 table- 
 spoonfuls of lemon juice, and a 
 quart of brandy. Run it through 
 a flannel hag. Stir it to a froth, 
 and serve in warm glasses. 
 
 MILK SOUP. — With cinna- 
 mon boil a quart of milk, two bay 
 leaves, and moist sugar. Put sip- 
 pits in a dish ; pour the milk over 
 them ; simmer over the fire till 
 the bread is soft ; beat up the 
 yolks of two eggs with a little milk ; 
 Mix all together, and serve. 
 
 MILK, to preserve. — Milk often 
 turns by an acid developed in the 
 liquid. To prevent it, add to the 
 milk a small portion of bi-carbon- 
 ate of soda. This is not at all inju- 
 rious to health ; but rather aids di- 
 gestion. Many of the great 
 dairies on the continent adopt this 
 method. 
 
256 
 
 MIN 
 
 MIN 
 
 Or, scald the new milk very 
 gently without boiling. Cream al- 
 ready skimmed may be kept 24 
 hours, if scalded without sugar ; 
 and by adding to it as much pow- 
 dered lump sugar as will make it 
 pretty sweet ; it will be good two 
 days, if kept in a cool place. 
 
 Or place a piece of newly-ham- 
 mered iron, or three twelve-penny 
 nails, in each bowl, then pour the 
 milk upon them. 
 
 MINCED COLLOPS. — Chop 
 beef, and mince it very small, to 
 which add salt and pepper. Put 
 into small jars, and pour on the 
 top some clarified butter. When 
 intended for use, put the clarified 
 butter into a frying-pan, and slice 
 some onions into the pan; fry 
 them ; add a little water to it, and 
 then put in the mince-meat. Stew 
 it well, and in a few minutes it 
 will be fit to serve. 
 
 MINCE MEAT. — Good lean 
 beef, 1 lb. ; boil it 50 minutes ; 
 then chop it very fine ; then take 
 apples, currants, raisins, and suet, 
 1 lb. each ; candied lemon, candied 
 citron, 2 ozs. of each ; and 4 ozs. 
 of almonds. Chop each extremely 
 Jine ; mix and add 1 lb. of sugar, 
 and a wine-glassful and a half of 
 brandy. 
 
 Spices and lemon juice may be 
 added, if you like. Let it stand 
 some hours covered before using. 
 — This meat may be put into tart- 
 let pans or dishes. 
 
 MINCE PIES.— Boil a neat’s 
 tongue two hours ; skin it, and 
 chop it extremely small ; chop al- 
 so very fine 3 lbs. of beef suet, 3 
 lbs. of best baking apples, 4 lbs. of 
 clean currants, picked and well 
 dried before the fire ; 1 lb. of good 
 raisins, stoned, and chopped very 
 small, and lib. of powdered su- 
 gar; mix all together with £ 
 oz. each of mace and nutmeg 
 grated; cloves and cinnamon, of 
 
 each, J oz., and 1 pint of brandy ; 
 make a rich puff paste. As you 
 fill the pie, put in a little candied 
 citron and orange, cut small. 
 
 MINCE PIES.— Clean 7 lbs. 
 of currants, and 3 1 lbs. of beef 
 suet, chopped fine ; 34 lbs. of the 
 lean of a sirloin of beef, minced 
 raw; 3| lbs of apples chopped fine; 
 4 lb. each of citron, lemon-peel, 
 and orange peel, cut very small ; 
 2 lbs. of fine sugar ; 1 oz. of spice, 
 cloves, mace, nutmegs, and cinna- 
 mon, pounded together, and sifted, 
 the rind of 4 lemons, and 4 Seville 
 oranges ; rub all together till well 
 mixed ; mix a bottle of brandy, 
 one of sherry, and the Juice of the 
 grated lemons and oranges to- 
 gether in a basin ; pour half over, 
 and press it down tight ; then add 
 the other half, at the top, to sook 
 in by degrees ; cover it close. It 
 will keep 4 or 5 weeks. Whenu^ed, 
 sheet the dish, or tins with puff 
 paste, and cover with the same. 
 They will bake in ten or twelve 
 minutes. 
 
 MINCE PIES.— Roll out puff 
 paste to the thickness of a penny 
 piece ; lightly butter your tartlet 
 tins ; cut out from the paste round 
 pieces, each the size of the tartlet- 
 tins; with these pieces line the 
 tins; put in each mince-meat; 
 wet them round, put on the lids, 
 making a small hole in the centre ; 
 close well at the edges ; egg over 
 lightly, and bake from 15 to 25 
 minutes. 
 
 Mince Meaty for the above. -Beef 
 without skin and strings, 2 lbs. ; 
 best suet, chopped fine, free from 
 skin, 4 lbs. ; add 6 lbs. of clean 
 dry currants; 3 lbs.chopped apples; 
 the peel and juice of 2 lemons, half 
 a pint of sherry, a nutmeg, \ oz. of 
 cloves; ditto, mace; ditto, pimento, 
 in finest powder ; press into a deep 
 pan or dish, and keep covered in a 
 cool dry place. 
 
MIR 
 
 MOO 
 
 257 
 
 When the pies and tarts are 
 made, put in citron, orange, and 
 lemon peel. 
 
 MINCE PIES, made of egg*.— 
 Boil six eggs hard, shred them 
 small ; shred double the quantity of 
 suet; thenputcurrants washedand 
 picked, 1 lb., or more, if the eggs 
 are large ; the peel of one lemon 
 shred very fine, and the juice, six 
 spoonfuls of sweet wine, mace, nut- 
 meg, sugar, a very little salt ; 
 orange, lemon, and citron candied. 
 Make a light paste for them. 
 
 MINCE PIES, without meat. 
 — Chop fine 3 lbs. each of suet, 
 and apples, when pared and cored ; 
 wash and dry 3 lbs. of currants ; 
 stone and chop 1 lb. of raisins ; 
 beat and sift 1£ lb. of loaf sugar; 
 12 ozs. of candied orange peel, and 
 6 ozs. of citron. Mix all well to- 
 gether with £ oz. of nutmeg, half 
 the quantity of cinnamon, 6 or 8 
 cloves, and half a pint of French 
 brandy ; cover close, and keep for 
 use. 
 
 MINT, to cultivate. — This is 
 done by parting the roots in spring ; 
 or by planting cuttings in a moist 
 soil during the summer months, 
 and watering them several times a 
 day till they have taken root. Plant 
 the cuttiDgs five inches apart. 
 
 MINT SAUCE.— Wash fresh 
 gathered mint ; pick the leaves 
 from the stalks ; mince them very 
 fine, and put them into a sauce- 
 boat with a tea-spoonful of sugar, 
 and four table-spoonfuls of vine- 
 gar. It may also be made with 
 dried mint, or with mint vinegar. 
 
 MINT VINEGAR.— Dry and 
 pound 2 oz. of mint seed ; pour up- 
 on it a quart of the best vinegar. 
 Infuse 10 days, shaking well. 
 
 MIRANGUES. — Whisk the 
 whites of 9 eggs to a thick froth ; 
 add the rind of 6 lemons grated 
 fine, and a table-spoonful of sifted 
 sugar ; then lay a wet sheet of 
 
 paper on a tin, and with a spoon, 
 drop the mixture in lumps separ- 
 ately upon it ; sift sugar over, 
 and bake in a moderate oven, of a 
 nice colour; then put raspberry, 
 apricot, or any kind of jam between 
 two bottoms ; put them together, 
 and lay them in a warm place to 
 dry. 
 
 MOCK BRAWN.— Boil a pair, 
 of neat’s feet very tender ; take the 
 meat off, and have ready the belly- 
 piece of pork salted with salt and 
 saltpetre for a week. Boil this al- 
 most enough ; take out the bones, 
 and roll the feet and the pork to- 
 gether. Then roll it very tight 
 with a strong cloth and coarse tape. 
 Boil it till very tender, then hang 
 it up in the cloth till cold ; after 
 which keep it in a sousing-liquor, 
 thus made; — Boil a quarter of a 
 peck of wheat bran, a sprig of bay, 
 and a sprig of rosemary, in two 
 gallons of water, with four ounces 
 of salt in it, for half an hour. 
 Strain it and let it get cold. 
 
 MOCK TURTLE. — Take a 
 calf’s head with the skin on, cut it 
 in half, and clean well ; half boil 
 it, take all the meat off in bits, break 
 the bones of the head, and boil them 
 in some veal and beef broth. Fry 
 some shalot in butter, and dredge 
 in flour to thicken the gravy ; stir 
 this into the browning, and give it 
 one or two boils; skim it carefully, 
 and then put in the head ; put in 
 also a pint of Madeira wine, and 
 simmer till the meat is tender. 
 About ten minutes before you serve, 
 put in some basil, tarragon, chives, 
 parsley, cayenne, pepper and salt 
 to your taste ; also two spoonfuls 
 of mushroom-ketchup and one of 
 soy. Squeeze the juice of a lemon 
 into the tureen, and pour the soup 
 upon it. Forcemeat balls, ana 
 small eggs. 
 
 MOOR GAME, to pot. — Pick, 
 singe, and wash the birds; dry, 
 
 a 
 
258 
 
 MOT 
 
 MOTJ 
 
 and season, inside and out, pretty 
 high, with mace, nutmeg, allspice, 
 and salt. Pack them in as small 
 a pot as will hold them, cover them 
 with butter, and bake in a slow 
 oven. When cold, take off the but- 
 ter, dry them from the gravy, and 
 put one bird into each pot, which 
 should just fit. Add as much more 
 butter as will cover them, but take 
 care that it does not oil. The best 
 way to melt it is by warming it in 
 a basin set in a bowl of hot water. 
 
 MORELLA CHERRIES, to 
 preserve . — Take full ripe cherries ; 
 take off the stalks and prick them 
 with a pin ; to every 2 lbs. of cher- 
 ries, put 1 J lb. of loaf sugar; beat 
 part of the sugar, and strew it over 
 them ; let them stand all night ; 
 dissolve the rest of the sugar in 
 half a pint of the juice of currants ; 
 set it over a slow fire, and put in 
 the sugared cherries, and give them 
 a gentle scald ; let stand all night 
 again ; and then give them another 
 scald ; then take them carefully 
 out, and boil the syrup till it is 
 thick ; pour it upon the cherries ; 
 if it be too thin, boil again. 
 
 MORELLA WINE. -Free from 
 the stalks 60 lbs of Morelia cher- 
 ries, and bruise them, so that the 
 stones shall be broken. Press out 
 the juice, and mix with 6 gallons 
 of sherry wine, 5 lbs. of fine sugar, 
 and 4 gallons of warm water. 
 Powder 1 oz. each of nutmeg, cin- 
 namon, and mace, hang them sep- 
 arately in small bags in the casks 
 containing the mixture. Bung, 
 and in a few weeks it will be a de- 
 liciously flavoured wine. Add 1 
 quart of French brandy. 
 
 MOTHS, to preserve clothes 
 from . — Put a few cuttings of 
 Russia leather in your trunk or 
 wardrobe ; or sprinkle a few pep- 
 per-corns, pimento-corns, or cloves 
 
 m the same places. Or, a piece 
 
 of camphor in a linen bag.— Or, 
 
 sheets smeared with turpentine, 
 and well dried. 
 
 Cedar wood and tobacco leaves 
 are very noxious to moths. It is 
 effectual to wrap clothes in cotton 
 or old linen saturated with a solu- 
 tion of camphor, and dried. Or, 
 
 mix together 12 drops of the oil of 
 cloves, and 12 of the oil of carra- 
 way, 6 drops of the oil of lavender, 
 a glass of whisky, and a piece of 
 camphor. Sprinkle with it. 
 
 MOUNTAIN WINE. — Free 
 Malaga raisins from stalks ; chop 
 them small, and put 5 lbs. to every 
 gallon of cold spring water; in- 
 fuse a fortnight, or more, stirring 
 it occasionally ; press out the 
 liquor, and barrel it ; previously 
 fume the vessel with brimstone. 
 Bo not bung till the hissing is 
 over. Put half a pint of French 
 brandy to every gallon of wine. 
 
 MOUSE TRAP, a never fail - 
 ing one . — Take a piece of deal, or 
 any kind of wood, about 6 inches 
 broad, and 9 or 10 inches long, 
 and put into the sides, about the 
 middle, 2 pins, or thick pieces of 
 round wire ; then take two sticks 
 about two feet long, and lay them 
 on the table, or dresser, &c., with 
 a notch cut at the end of each 
 stick, so that about one half of the 
 board may lie on the table, or 
 place to which the mice resort; 
 let the end projecting from the 
 table be baited with cheese, &c., 
 and when the mice run off the 
 table to the bait, it will tip them 
 into a vessel three fourths full of 
 water, which must be placed direct- 
 ly under the projection, and they 
 will be drowned. 
 
 MOUTH WASH. — Take £ oz. 
 each of dried mint, thyme, and 
 lemon thyme ; cloves, bruised ; 
 half a nutmeg grated; pour on 
 these ingredients £ oz. of tincture 
 of myrrh, and \ oz. of spirits of 
 wine, a cupful of water, and 12 
 
MUIi 
 
 MUM 
 
 259 
 
 drops of oil of peppermint. Keep 
 in a bottle; shake up before using. 
 Use as a gargle; it will purify 
 the mouth from bad odours and 
 tastes. 
 
 MUFFINS. — Take 14 lbs. of 
 flour, 2 ozs. of salt, 4 quarts of wa- 
 ter, hnd b a pint of yeast ; beat 
 them 20 minutes, and let them 
 rise to the top of what you mix 
 them in ; beat them down a second 
 time, turn them out on a bed of 
 flour, and with a knife and spoon 
 make them up ; when the iron is 
 hot, sifta little flour upon it, which 
 if hot, will turn brown ; lay the 
 muflins on ; when blistered on the 
 top turn them ; and when brown 
 on the other side, they will be 
 baked enough. Some persons, 
 when they are half done dip them 
 in warm milk, and bake to a pale 
 brown. The addition of eggs is 
 an improvement ; and so is milk, 
 i. e. 1 quart milk, and 1 quart of 
 water, instead of the two quarts of 
 water. 
 
 MUFFIN PUDDING.— Boil 
 a few coriander seeds, a bit of lem- 
 on peel and sugar, in 1^ pint of 
 milk ; braize the milk over four 
 muffins ; when cold, crush them 
 with a wooden spoon ; add nearly 
 a cupful of brandy ; | lb. of any 
 dried fruit, some grated nutmeg, 
 2 ozs. of Jordan almonds, blanched 
 and pounded fine, and six eggs 
 well beaten; mix well together, 
 and boil in a basin, or bake in a 
 dish with paste round it. It may 
 be made plainer ; or good, by sub- 
 stituting currants for sweet-meats. 
 
 MULLED ALE.— Boil a quart 
 of good ale with some nutmeg, 
 beat up six eggs and mix them 
 with a little cold ale, then pour the 
 hot ale to it, and return it several 
 times to prevent it curdling ; warm, 
 and stir it sufficiently thick, add a 
 piece of butter or a glass of brandy, 
 and serve it with dry toast. 
 
 MULLED WINE.— Boil some 
 spice in a little water till the flavour 
 is gained, then add an equal quan- 
 tity of port, some sugar and nut- 
 meg; boil together, and serve with 
 toast. 
 
 Another way . — Boil a bit of cin- 
 namon and some grated nutmeg a 
 few minutes, in a large cupful of 
 water ; then pour to it a pint of 
 port wine, and add sugar to your 
 taste; beat it up, and it will be 
 ready. Or it may be made of good 
 British wine. 
 
 MULLET, red . — It is called the 
 Sea-Woodcock. Clean, but leave 
 the inside, fold in oiled paper, and 
 gently bake in a small dish. Make 
 a sauce of the liquor that comes 
 from the fish, with a piece of but- 
 ter, a little flour, a little essence of 
 anchovy, and a glass of sherry. 
 Give it a boil and serve in a boat, 
 and the fish in the paper cases. 
 
 MUMPS. — This is a disease of 
 the salivary glands which are situ- 
 ated on each side of the lower jaw. 
 It generally comes on with cold 
 shiverings, sickness, and vomiting, 
 pain in the head, succeeded by 
 swelling of one or both sides of the 
 neck, and sometimes becomes very 
 painful, and so large as to impede 
 the breathing, and the swallowing. 
 It generally increases tillthefourth 
 day, and then declines. 
 
 In this complaint, little medicine 
 is required. Give an aperient. 
 See page 20, 21. Bathe the feet 
 frequently in warm water. At 
 night give the Diaphoretic Pow- 
 der or Decoction, page 143. Bathe 
 the swelling with warm water and 
 tincture of myrrh, and thirty drops 
 of laudanum ; or apply flannels 
 dipped in the mixture. Cover the 
 swelling with flannel. In extreme 
 cases, give the Vapour Bath and 
 the Composition Powder, page 1 19. 
 Should the swelling break, apply 
 a slippery elm poultice, made with 
 
260 
 
 MUS 
 
 MUS 
 
 milk and water ; (See Slippery 
 Elm ;) then apply the Black Salve I 
 for healing, page 65, or the Green 
 Ointment, page 188. 
 
 MUSSELS, to detect poisonous. 
 —Put a silver spoon into the ves- 
 sel with the mussels, and let it con- 
 tinue therein while they are over 
 the fire ; when removed take out 
 the spoon, and if it is of a bright 
 colour, there is no poison ; but if 
 it is tinged of a black or dark hue, 
 they are unfit for use. 
 
 MUSSEL SOUP. — Boil the 
 mussels till they are open; take 
 them off ; put thorn into another 
 stewpan ; then with butter rolled 
 in flour, some parsley, and sweet 
 herbs, with some good gravy, let 
 them simmer till reduced to one 
 half; add a liaison, and serve it up 
 hot. Before boiling, take out the 
 moss, crabs, &c. 
 
 MUSSELS, to staw.—Washand 
 pick out moss, and boil as before; 
 putthem intoasaucepan; toaquart 
 of mussels, add half a pint of the 
 liquor strained, two bladesof mace, 
 a piece of butter rolled in flour ; 
 let them stew ; toast bread brown, 
 and lay it round the dish; pour in 
 the mussels, and send to table hot. 
 
 MUSHROOMS.— Every cook 
 should be perfectly acquainted 
 with the different sorts of things 
 called by this name by ignorant 
 people, as the death of many per- 
 sons has been occasioned by care- 
 lessly eating the poisonous kinds. 
 
 The eatable mushrooms first ap- 
 pear very small, and of a round 
 form, on a little stalk. They grow 
 very fast, and the upper part and 
 stalk are white. As the size in- 
 creases, the under part gradually 
 opens, and shows a fringy fur of a 
 very fine salmon-colour, which 
 continues more or less till the 
 mushroom has gained some size, 
 and then turns to a dark brown. 
 These marks should be attended 
 
 to, and likewise whether the skin 
 can be easily parted from the edges 
 and the middle. Those that have 
 white or yellow fur should be care- 
 fullyavoided, though many of them 
 have the same smell (but not so 
 strong) as the right sort. 
 
 MUSHROOMS, to pickle. — 
 Buttons must be rubbed with a 
 bit of flannel and salt ; and from 
 the larger, take out the red inside, 
 for when they are black they will 
 not do, being too old. Throw a 
 little salt over, and put them into 
 a stew-pan with some mace and 
 pepper ; as the liquor comes out, 
 shake them well, and keep them 
 over a gentle fire till all of it be 
 dried into them again ; then put 
 as much vinegar into the pan as 
 will cover them, give it one warm, 
 and turn all into a glass or stone 
 jar. They will keep two years, 
 and are delicious. 
 
 MUSHROOMS, to stew . — The 
 large buttons are best, and the 
 small flaps while the fur is still 
 red. Rub the large buttons with 
 salt and a bit of flannel, cut out 
 the fur, and take off the skin from 
 the others. Sprinkle them with 
 salt, and put into a stew-pan with 
 some pepper corns ; simmer slow- 
 ly till done, then put a small bit of 
 butter and flour, and two spoon- 
 fuls of cream ; give them one boil, 
 and serve with sippets of bread. 
 
 MUSHROOMS, to dry .— Wipe 
 them clean, and of the large take 
 out the brown, and peel off the 
 skin. Lay them on paper to dry 
 in a cool oven, -and keep them in 
 paper bags in a dry place. When 
 used, simmer them in the gravy, 
 and they will swell to near their 
 former size. To simmer them in 
 their own liquor till it dry up into 
 them, shaking the pan, then dry- 
 ing on tin plates, is a good way, 
 with spice or not, as above, before 
 made into powder. 
 
MUS 
 
 MUS 
 
 261 
 
 Tiedown with bladder, and keep 
 It in a dry place or in paper. 
 
 MUSHROOMS, to fricassee . — 
 Peel and scrape the inside of the 
 mushrooms ; put them into salt 
 and water ; if buttons, rub them 
 with flannel ; take them out, and 
 boil them with fresh salt and wa- 
 ter ; when they are tender, put in 
 a little shred parsley, an onion 
 stuck with cloves, (or both separ- 
 ately, and chopped) ; toss them up 
 with a good lump of butter rolled 
 in a little flour. You may put in 
 three spoonfuls of thick cream, and 
 a little nutmeg cut in pieces ; but 
 mind to take out the nutmeg and 
 onion before serving. 
 
 MUSHROOM KETCHUP.— 
 Take the largest broad mushrooms, 
 break them into an earthen pan, 
 strew salt over, and strew them 
 now and then for three days. Then 
 let them stand for twelve, till there 
 is a thick scum over ; strain, and 
 boil the liquor with Jamaica and 
 black pepper, mace, ginger, a clove 
 or two, and some mustard seed. 
 When cold, bottlo it, and tie a 
 bladder over the cork ; in three 
 months boil it again with some 
 fresh spice, and it will then keep a 
 twelvemonth. 
 
 Mushroom Ketchup , another 
 way . — Take a stewpan full of the 
 large-flap mushrooms, that are not 
 worm-eaten, and the skins and 
 fringe of those you have pickled ; 
 throw a handful of salt among 
 them, and set them by a slow fire ; 
 they will produce a great deal of 
 liquor, which you must strain, and 
 put to it four ounces of shalots, 
 two cloves of garlic, a good deal of 
 pepper, ginger, mace, cloves, and a 
 few bay-leaves, boil and skim very 
 well. When cold, cork close. In 
 two months boil it up again with 
 a little fresh spice and a stick of 
 horse-radish, and it will then keep 
 for a year ; which mushroom ket- 
 
 chup rarely does, if not boiled a 
 second time. 
 
 MUSHROOM POWDER.— 
 Take the thickest largest buttons ; 
 peel them, cut off the rotten end, 
 but do not wash them; spread 
 them separately on pewter dishes, 
 and put in a slow oven to dry ; let 
 the liquor dry into the mushrooms, 
 for it makes the powder stronger ; 
 continue in the oven till they can 
 be powdered ; then beat fhem up 
 in a mortar, and sift them through 
 a fine sieve, with a little cayenne 
 pepper and pounded mace ; bottle, 
 and keep in a dry place. 
 
 MUSK JULAP.-Rub \ drachm 
 of musk well together with \ oz. 
 of sugar; gradually add simple 
 cinnamon and peppermint water, 
 each 2 ozs., and two drachms ox 
 volatile aromatic spirit. 
 
 In the low state of nervous fe- 
 vers, hiccupping, convulsions, and 
 other spasmodic affections, two 
 table-spoonfuls of this julap may 
 be taken every two or three hours. 
 
 MUSLINS, to keep a good coU 
 our . — Never wash muslins, or any 
 kind of cotton goods with linen; 
 for the latter discharges a kind of 
 gum, and colouring matter, every 
 time it is washed which discolours 
 the muslin and cotton — wash them 
 by themselves. 
 
 MUSLINS, Uninflammable.— 
 Mix with starch about the same 
 weight of carbonate of lime, com- 
 monly called Spanish white or 
 Spanish chalk. It does not deteri- 
 orate the appearance or injure the 
 material of the muslin. 
 
 MUSTARD. — This plant is 
 both culinary and medicinal. As 
 a condiment it is generally used 
 and esteemed. As a cataplasm or 
 poultice, it is made thus; — pow- 
 dered mustard seed, 4 ozs. ; vine- 
 gar, as much as is sufficient to mix 
 it for a plaster ; it is stronger by 
 adding horse radish, scraped, 2 ozs. 
 
262 
 
 MUS 
 
 MUT 
 
 It is employed as a stimulant ; it 
 often inflames the part, and raises 
 blisters, but not so perfectly as 
 cantharides. Sometimes they are 
 applied to the soles of the feet, in 
 the low state of acute diseases, for 
 raising the pulse, and relieving 
 the head. 
 
 The white mustard acts not only 
 on the bowels, but also on the skin. 
 It wonderfully strengthens the 
 whole line of the alimentary canal, 
 improves the appetite, the diges- 
 tion, and promotes sleep, and the 
 health generally. 
 
 When the seed is used to remove 
 constipation, take it an hour before 
 breakfast fasting. A small table- 
 spoonful is sufficient. 
 
 MUSTARD, to make . — Mix the 
 best Durham flour of mustard by 
 degrees with boiling water to a 
 proper thickness, rubbing it per- 
 fectly smooth; add a little salt, 
 and a little tincture of cayenne, 
 and keep it in a small jar close 
 covered, and put only as much in- 
 to the glass as will be used soon, 
 
 which should be wiped daily round 
 the edges. 
 
 MUSTARD WHEY. —Milk 
 and water, of each, 1 pint ; bruised 
 mustard seed, 1 \ oz. ; boil together 
 till the curd be separated ; strain. 
 This is a good way of giving mus- 
 tard. It warms and invigorates 
 the stomach, and promotes the 
 secretions; it is very useful in 
 nervous disorders, chronic rheu- 
 matism, palsy, dropsy, &c. A 
 tea-cupful several times a day. 
 
 MUSTY CASKS, to sweeten. 
 —Throw in burning coals, and 
 then cold water. Public brewers 
 wash their casks with lime and 
 water, mixed nearly to the consist- 
 ence of paint ; remain till dry, and 
 then wash well with water. 
 
 MUSTY FLOUR.— It may be 
 restored by mixing with 15 lbs. of 
 flour, 1 oz. of magnesia. Leaven 
 and bake in the usual way. The 
 loaves will rise well, be spongy 
 and light, and whiter than bread 
 made in the usual way, and have 
 an excellent taste. 
 
 MUTTON, to choose .— Choose 
 ft by the fineness of its grain, good 
 colour, and firm white fat. It is 
 not the better for being young ; if 
 of a good bi eed and well fed, it is 
 better for age ; but this only holds 
 with wether-mutton : the flesh of 
 
 the ewe is paler, and the texture 
 finer. Ram mutton is very strong- 
 flavoured ; the flesh is of a deep 
 red. and the fat is spongy. 
 
 MUTTON, to grill a breast of, 
 — Score a breast of mutton in dia- 
 monds, and rub it over with the 
 
MUT 
 
 MUT 
 
 263 
 
 yolk of an. egg ; then strew it over 
 with a few bread crumbs, and shred 
 parsley ; put it into a Dutch oven 
 to broil ; taste it with fresh but- 
 ter ; pour in the dish good caper 
 sauce, and serve. 
 
 MUTTON, Breast of.— Cut off 
 the surperfluous fat, and roast and 
 6erve the meat with stewed cucum- 
 bers ; or to eat cold, covered with 
 chopped parsley. Or half boil and 
 then grill it before the fire; in 
 which case cover it with crumbs 
 and herbs, and serve with caper 
 sauce, or if boned, take off a good 
 deal of the fat, and cover it with 
 bread, herbs, and seasoning ; then 
 roll and boil ; and serve with 
 chopped walnuts, or with capers and 
 butter. 
 
 MUTTON, to collar a breast of. 
 — Take out the bones and gristle ; 
 then take some grated bread, a few 
 cloves, some mace, pepper, salt, 
 and a little lemon-peel, chopped 
 fine; lay the meat flat; rub it 
 over with egg, and spread the 
 seasoning over it; add two or 
 three anchovies, washed and boned, 
 then roll the meat as hard as pos- 
 sible; bind it with coarse tape, 
 and boil it in a cloth. Or it may 
 be skewered, and the tape omitted, 
 and either roasted or baked. 
 
 MUTTON, to dress a leg of to 
 eat like venison. — Take a large fat 
 leg of mutton, cut out like a haunch 
 of venison, as soon as it is killed ; 
 whilst warm, take out the bloody 
 vein; stick it in several places 
 in the under side with a sharp 
 pointed knife ; pour over it a bot- 
 tle of port wine ; turn it in the 
 wine four or five times a day for 
 five days ; dry it well with a clean 
 cloth ; hang it up in the air with 
 the thick end uppermost for five 
 days ; dry it night and morning 
 to keep it from being damp or mus- 
 ty. When it is to be roasted cover 
 with paper and paste, as you do 
 
 venison. Serve with venison 
 sauce. It will take four hours, 
 roasting. 
 
 MUTTON, to dress a haunch of. 
 — Keep it as long as it can be pre- 
 served sweet ; wash it with warm 
 milk and water, or vinegar, if 
 necessary ; wash it well, lest the 
 outside should have a bad flavour 
 from keeping. Put a paste of 
 coarse flour on strong paper, and 
 fold the haunch in ; set it at a 
 great distance from the fire, and 
 allow proportional time for the 
 paste; don’t take it off till about 
 thirty-five or forty minutes before 
 serving, and then baste it continu- 
 ally. Bring the haunch nearer to 
 the fire before you take off the 
 paste, and froth it up as you would 
 venison. 
 
 A gravy must be made of 1| lb. 
 of loin of old mutton, simmered in 
 a pint of water to half, and no 
 seasoning but salt ; brown it with 
 a little burnt sugar, and send it 
 up in the dish but there should be 
 a good deal of gravy in the meat ; 
 for though long at the fire, the dis- 
 tance and covering will prevent its 
 roasting out. Serve with currant- 
 jelly sauce. 
 
 MUTTON, Leg of boiled.— 
 Soak well for an hour or two in 
 salt and water ; do not use much 
 salt. Wipe well, and boil in a 
 floured cloth. Boil from two hours 
 to two hours and a half. Serve 
 with caper sauce, potatoes, 'mashed 
 turnips, greens, oyster sauce, &c. 
 
 To preserve the gravy in 
 the leg, do not put it in the water 
 till it boils; for the sudden con- 
 tact with water causes a slight 
 film over the surface, which pre- 
 vents the escape of the gravy, 
 which is abundant when carved. 
 
 MUTTON, Leg of to force.— 
 Raise the skin, and take out the 
 lean part of the mutton ; chop it 
 very fine with one anchovy; shred 
 
264 
 
 MUT 
 
 MXJT 
 
 a bundle of sweet herbs ; grate a 
 penny loaf, half a lemon, nutmeg, 
 pepper and salt to your taste ; make 
 them into a force-meat, with three 
 eggs, and a large glass of port 
 wine; fill up the skin with the 
 forcemeat ; but leave the bone and 
 shank in their places, and it will 
 appear like a whole leg ; lay it in 
 an earthen dish, with a pint of port 
 wine under it, and put it in the 
 oven ; it will take two hours and a 
 half ; when it comes out, take off 
 all the fat ; strain the gravy over 
 the mutton; surround it with hard 
 yolks of eggs, and pickled mush- 
 rooms. Garnish with pickles. 
 
 MUTTON, Kebobbed .—' Take all 
 the fat out of a loin of mutton, on 
 the outside also if too fat, and re- 
 move the skin. J oint it at every 
 one ; mix a small nutmeg grated 
 with a little salt and pepper, crumbs 
 and herbs ; dip the steaks into the 
 yolks of three eggs, and sprinkle 
 the above mixture all over them. 
 Then place the steaks together as 
 they were before they were cut 
 asunder, tie them and fasten them 
 on a small spit. Roast them at a 
 quick fire ; set a dish under, and 
 baste them with a good piece of 
 butter, and the gravy of the meat ; 
 but throw some more of the above 
 seasoning over. When enough, 
 take up, and lay it in a dish ; have 
 half a pint of good gravy ready be- 
 sides that in the dish ; and put in- 
 to it two spoonfuls of ketchup, and 
 rub down a tea-spoonful of flour 
 with it ; give this a boil, and pour 
 it over the mutton, but first skim 
 off the fat well. Mind to keep the 
 meat hot till the gravy is quite 
 ready. 
 
 MUTTON, Loin of. — Roasted ; 
 if cut lengthways as a saddle, some 
 think it cuts better. Or for steaks, 
 pies, or broth. 
 
 MUTTON, a la Francois. — 
 Take away the fat from loin cut- 
 
 lets; dredge them a little with 
 pepper on both sides, and plenti- 
 fully with flour ; heat in a sauce- 
 pan three table-spoonfuls of water ; 
 put the cutlets in one flat layer at 
 the bottom when the water begins 
 to boil ; throw in a little salt when 
 they begin to stew, and a bit of 
 butter. Let them simmer as gent- 
 ly as possible, the pan raised above 
 the fire, for 1| hour. Turn the 
 cutlets when half done ; and put 
 to them a little gravy, if they do 
 not yield sufficient themselves. — 
 It is a fine relish, very nutritious, 
 and very suitable for invalids. 
 
 MUTTON, Fillet of braised . — 
 Take off the chump end of the loin, 
 butter some paper, and put over it, 
 and then a paste as for venison, 
 roast it two hours. Do not let it bo 
 the least brown. Have ready 
 some French beans boiled and 
 drained on a sieve ; and while the 
 mutton is being glazed, give them 
 one heat up in gravy, and lay them 
 on the dish with the meat over 
 them. 
 
 MUTTON, Humps and kidney 
 to dress . — Stew six rumps in some 
 good mutton gravy half an hour ; 
 take up, and let them stand to 
 cool. Clear the gravy from the 
 fat ; and put into it 4 ozs. of boil- 
 ed rice, an onion stuck with cloves, 
 till the rice is thick. Wash the 
 rumps with yolks of eggs well 
 beaten ; and strew over them 
 crumbs of bread, a little pepper 
 and salt, chopped parsley, and 
 thyme, and grated lemon-peel, 
 fry in butter to a fine brown. 
 While the rump is stewing, lard 
 the kidneys with bacon, and put 
 them to roast in a Dutch oven. 
 When the rumps are fried, the 
 grease must be drained before they 
 are put on the dish, and the pan 
 being cleared likewise from the fat, 
 warm the rice in it. Lay the lat- 
 ter on the dish; the rumps put 
 
MUT 
 
 MTJT 
 
 2G5 
 
 round on the rice, the narrow ends 
 towards the middle, and the kid- 
 neys between. Garnish with hard 
 eggs cut in half, the white being 
 left on ; or with different coloured 
 pickles. 
 
 MUTTON SAUSAGES. -Take 
 a pound of the rawest part of a 
 leg of mutton that has been either 
 roasted or boiled ; chop the same 
 very small, and season it with pep- 
 per, salt, mace, and nutmeg ; add 
 to it six ounces of beef suet, some 
 sweet herbs, two anchovies, and a 
 pint of oysters, all chopped very 
 small ; a quarter of a pound of 
 grated bread, and some of the an- 
 chovy liquor, and the yolks and 
 whites of two eggs well beaten. 
 Put it all, when well mixed, into 
 a little pot ; and use it by rolling 
 it into balls, or sausage-shape, and 
 frying. If approved, a little sha- 
 lot may be added, or garlic, which 
 is a great improvement. 
 
 MUTTON, Saddle of to roast. 
 — Let it be well kept first. Raise 
 the skin, and then skewer it on 
 again ; take it off a quarter of an 
 hour before serving it, sprinkle it 
 with some salt, baste it, and dredge 
 it well with flour. The rump 
 should be split, and skewered back 
 on each side. The joint may be 
 large or small according to the 
 company ; it is the most elegant 
 if the latter. Being broad it re- 
 quires a high and strong fire. 
 
 MUTTON, Shoulder of. \ to boil 
 with Oysters . — Hang it some days, 
 then salt it well for two days ; bone 
 it, and sprinkle it with pepper and 
 a hit of mace pounded : lay some 
 oysters over it, and roll the meat 
 up tight and tie it. Stew it in a 
 small quantity of water, with an 
 onion and a few pepper-corns, till 
 quite tender. 
 
 Have ready a little good gravy 
 and some oysters stewed in it ; 
 thicken this with flour and butter, 
 
 and pour over the mutton when 
 the tape is taken off. The stew- 
 pan should be kept closely covered. 
 
 MUTTON, to roll a Loin of . — 
 Hang the mutton till tender : bone 
 it ; and lay a seasoning of pepper, 
 allspice, mace, nutmeg, and a few 
 cloves, all in fine powder, over it. 
 Next day prepare a stuffing as for 
 hare; beat the meat and cover it 
 with the stuffing ; roll it up tight, 
 and tie it. Half bake it in a slow 
 oven ; let it grow cold ; take off 
 the fat, and put the gravy into a 
 stew-pan ; flour the meat, and put 
 it in likewise ; stew it till almost 
 ready; and add a glass of port 
 wine, some ketchup, and anchovy, 
 and a little lemon-pickle, half an 
 hour before serving; serve it in 
 the gravy, and with jelly-sauce. 
 A few fresh mushrooms are a great 
 improvement; hut if to eat like 
 hare do not use these, nor the lem- 
 on pickle. 
 
 MUTTON, Basque of. — Take 
 the caul of a leg of veal ; lay it in 
 a copper dish, the size of a small 
 punch bowl ; take the lean of a 
 leg of mutton that has been kept a 
 week ; chop it very small ; take 
 half its weight in beef marrow, 
 the crumbs of a penny loaf, the 
 yolks of four eggs, two anchovies, 
 half a pint of port wine, the rind 
 of half a lemon grated; mix it 
 like sausage meat, and lay it in 
 your caul in the inside of your 
 dish ; close up the caul, and bake 
 in a quick oven ; when you take 
 out, turn the dish upside down, 
 and turn the whole out ; pour over 
 it brown gravy, and send it up 
 with venison sauce. 
 
 MUTTON, French steaJcs of a 
 neck of. — Cut off most of the fat of 
 a prime neck of mutton ; cut the 
 steaks two inches thick ; make a 
 large hole through the middle of 
 the fleshy part of every steak with 
 a knife, and stuff it with pepper, 
 
266 
 
 MUT 
 
 MUT 
 
 salt, and nutmeg mixed up with 
 the yolk of an egg. "When stuffed, 
 wrap them in writing paper, and 
 put them in a Dutch oven; set 
 them before the fire to broil ; they 
 will take nearly an hour ; put a 
 little brown gravy in the dish, and 
 6erve them in the papers. 
 
 MUTTON, HotchPotch .— Stew 
 peas, lettuce, and onions, in a very 
 little water, with a beef or ham 
 bone. While these are doing, fry 
 some mutton or lamb steaks sea- 
 soned, of a nice brown: three 
 quarters of an hour before dinner 
 put the steaks into a stew-pan, and 
 the vegetables over them ; stew 
 them, and serve all together in a 
 tureen. 
 
 Another , — Knuckle of veal, and 
 scrag of mutton, stewed with vege- 
 tables as above ; to both add a bit 
 of butter rolled in flour. 
 
 MUTTON, to hash .— Cut thin 
 slices ef dressed mutton, fat and 
 lean ; flour them ; have ready a 
 little onion boiled in two or three 
 spoonfuls of water; add to it a 
 little gravy and the meat seasoned, 
 and make it hot, but not to boil. 
 Serve in a covered dish. Instead 
 of onion, a clove, a spoonful of cur- 
 rant-jelly, and half a glass of port 
 wine, will give an agreeable fla- 
 vour of venison, if the meat be fine. 
 
 Pickled cucumber, or walnut, 
 cut small, warm in it for change. 
 
 MUTTON, to karrico aneckof. 
 —Cut the best end of a neck of 
 mutton into chops, in single ribs ; 
 flour them, and fry them a light 
 brown; put them into a large 
 sauce-pan, with two quarts of wa- 
 ter, a large carrot cut in slices, cut 
 at the edge like wheels. When 
 they have stewed 15 minutes, put 
 in two turnips, out in square slices, 
 the white part of a head of celery, 
 a few heads of asparagus, two cab- 
 bage lettuces fried, and cayenne to 
 your taste; boil all together till 
 
 they are tender. The gravy is 
 not to be thickened. Put into a 
 tureen or soup-dish. 
 
 MUTTON, to hash . — Cut the 
 meat into small thin pieces ; boil 
 the bones with an onion, a few 
 sweet herbs, a blade of mace a lit- 
 tle whole pepper, salt, and a piece 
 of crust toasted very crisp ; boil 
 till there is just enough for sauce ; 
 strain it and put into a saucepan 
 with a piece of butter rolled in 
 flour ; then put in the meat ; and 
 when it is hot, it is done enough ; 
 season with pepper and salt ; have 
 ready some thin bread toasted 
 brown, and cut three-comerways ; 
 lay tbem in the dish, and pour 
 overthehash; garnish with pickles 
 and horse radish. 
 
 MUTTON BROTH. — Take 
 the scrag end of a neck of mutton ; 
 chop it into small pieces ; put it 
 into a saucepan, and fill it with 
 water; set it over the fire, and 
 when the scum begins to rise, take 
 it clean off, and put in a blade or 
 two of mace, a little French barley, 
 or a crust of white bread, to thick- 
 en it. When the mutton is boiled, 
 so that it will shake to pieces, 
 strain the broth through a hair 
 sieve ; skim off the fat, and serve 
 with ary toast. 
 
 MUTTON CHOPS.— Rub the 
 chops with pepper, salt, nutmeg, 
 and a little parsley ; roll each chop 
 in white paper well buttered on 
 the inside, and rolled at each end 
 close; have some hog’s lard, or 
 beef drip, boiling in a stewpan; 
 put in the chops, fry them of a fine 
 brown ; lay them in a dish, and 
 garnish with fried parsley ; throw 
 some all over and serve them hot. 
 
 MUTTON COLLOPS.— Take 
 a loin of mutton that has been 
 well hung ; and cut from the part 
 next the leg, some collops very 
 thin. Take out the sinew. Sea- 
 son the collops with salt, pepper, 
 
MUT 
 
 NEA 
 
 267 
 
 and mace ; and strew over them 
 shred parsley, thyme, and two or 
 three shalots : fry them in butter 
 till half done ; add half a pint of 
 gravy, a little juice of lemon, and 
 a piece of butter rubbed in flour ; 
 and simmer the whole very gently 
 five minutes. They should be 
 served instantly, or they will be 
 hard. ! 
 
 MUTTON HAM. Choose a 
 
 fine-grained leg of weather-mutton 1 
 of 12 or 14 lbs. weight; cut it ham- ; 
 shape, and hang two days. Then j 
 put into a stew-pan, £ lb. of bay- I 
 salt, the same of common salt, 2 I 
 ozs. of saltpetre, and \ lb. of coarse i 
 sugar, all in powder ; mix and make 1 
 it hot; rub well into the ham. 
 Turn it in the liquor every day ; at 
 the end of four days put 2 ozs. more 
 of common salt; in twelve days 
 take it out, dry it, and hang it up 
 in wood-smoke a week. To be 
 used the same way as ordinary ham. 
 
 MUTTON PUDDING.— Sea- 
 son with salt, pepper, and a bit of 
 onion ; lay one layer of steaks at 
 the bottom of the dish ; and pour 
 a batter of potatoes boiled and 
 pressed through a colander, and 
 mixed with milk and an egg, over 
 them ; then putting the rest of 
 the steaks, and batter, bake it. 
 
 Batter with flour, instead of po- 
 tatoes, eats well, but requires more 
 egg, and is not so good. 
 
 MUTTON STEAKS, to broil. 
 — Should be cut from the loin or 
 neck that has been hung; if a 
 neck the bones should not be long. 
 They should be broiled on a clear 
 fire, seasoned when half done, and 
 often turned ; take them up into 
 a very hot dish, rub a bit of butter 
 on each, and serve hot the moment 
 they are done. 
 
 MUTTON STEAKS, Main- 
 tenon. — Half-fry, and stew while 
 hot, with herbs, crumbs, and sea- 
 soning ; put them in paper imme- 
 
 diately, and finish on the gridiron. 
 Be careful the paper does not catch ; 
 rub a bit of butter on it first to 
 prevent that. 
 
 NAILS, growing into the flesh. 
 —Cut a notch in the middle of the 
 nail every time the nail is pared. 
 The disposition to close the notch 
 draws the nail up from the sides. 
 
 NAILS, to whiten .— Wash them 
 with turpentine, then with soap 
 and water, next with a solution of 
 oxalic acid, and lastly, wash the 
 hands well in warm water. 
 
 NANKEEN DYE.-Boil equal 
 parts of anatto and common po- 
 tash till dissolved. 
 
 NARCOTICS. Medicines 
 
 abating pain, causing sleep, and 
 calming irritation. 
 
 NASTURTIUMS, to pickle.— 
 Get them when very young. Steep 
 in salt and water ; take them out, 
 and put them into boiling salt and 
 water, and boil a minute. Then 
 pour upon them in the jar the best 
 vinegar with what spices are most 
 agreeable. Cover close. They will 
 be ready in a week. 
 
 NEAT’S TONGUE, to boil— 
 u Neat ” is an old Saxon word, 
 meaning animala of the ox kind. 
 Soak it during the previous night. 
 Dress it ; put it into cold water. 
 It will take 4 or 6 hours. A tongue 
 out of the pickle need not he soak- 
 ed, hut it will require nearly the 
 same time. An hour before it is 
 dished up, take it out, and blanch 
 it ; boil again till tender. 
 
 NEAT’S TONGUE, to fricas- 
 see . — Boil the tongue till tender ; 
 then peel and cut into slices ; put 
 them into a frying-pan with but- 
 ter, and fry them brown. Pour 
 the butter from the pan, and put 
 in some good gravy, with sweet 
 herbs, onion, garlic, pepper, salt, 
 mace, and a wine-glassful of pert 
 wine. Simmer half an hour ; take 
 
268 
 
 NEC 
 
 NER 
 
 out the tongue ; strain the gravy, 
 and put all again into the pan with 
 the yolks of two eggs well beaten, 
 a little grated nutmeg, and some 
 butter rolled in flour; shake the 
 whole well together, simmer five 
 minutes, and put the tongue into 
 the dish ; pour over it the sauce, 
 and serve hot. 
 
 NEATS’ TONGUE, to fry.— 
 Boil till tender ; cut it into slices, 
 and season with nutmeg, cinnamon 
 and sugar ; beat up the yolk of an 
 egg with a little lemon-juice, and 
 rub it over the slices ; make some 
 butter boiling hot in the frying-pan, 
 and put in the slices. When done, 
 serve with melted butter, sugar, 
 and sherry wine, made into a sauce. 
 
 NECK OF MUTTON, to taste 
 like venison. — Perforate the neck 
 all over with little holes, and pour 
 a bottle of port wine over it, and 
 let it lie in the wine two or three 
 days ; turn it often ; then hang it 
 three days in the open air, but not 
 in the sun ; often wipe down with 
 a cloth, to prevent it becoming 
 musty. When being roasted, baste 
 it with the wine it was steeped in ; 
 put white paper, threefold, to 
 keep in the fat ; roast it thorough- 
 ly, and then take off the skin, and 
 froth it nicely, and serve. 
 
 NECK OF PORK, rolled to 
 roast. — Bone it ; put a forcemeat 
 of chopped sage, a very few crumbs 
 of bread, 6alt, pepper, and two or 
 three berries of allspice over the 
 inside ; then roll the meat as tight- 
 ly as you can, and roast it slowly. 
 
 NECTAR.— Chopped raisins, 3 
 lbs. ; raspberry jelly, 1 lb. ; loaf 
 sugar, 5 lbs. ; two grated nutmegs, 
 boiling water, 3 gallons. When 
 cold, add oil of nutmeg, oil of car- 
 raway, and oil of cloves, of each, 
 10 drops ; add 3 lemons sliced. 
 Infuse 4 days. Strain, and add 1 
 quart of brandy or rum. Bottle. 
 NECTARINES, topreserve . — 
 
 Peel, and cut them in two ; sim- 
 mer them in boiling water till they 
 float ; drain ; boil in clarified su- 
 gar till they cease simmering ; let 
 them stay in till next day ; drain 
 them out, and boil the sugar to the 
 second degree, (see sugar ) ; add 
 the fruit to it to boil a moment, 
 and repeat the next day. Let the 
 sugar and fruit incorporate two 
 days before potting, and keep the 
 pan in a warm place : the propor- 
 tion of fruit and sugar is in equal 
 quantities. 
 
 NERVES.— These are contrac- 
 tile bundles of white cords, whose 
 ends are connected to the brain, and 
 spinal marrow, and thence extend- 
 ing over the whole body, to receive 
 impressions from external objects. 
 They are in the eyes, at the root 
 of the teeth, about the ears, in fact 
 every where in the body, from the 
 crown of the head to the sole of 
 the foot. Two pairs of nerves pro- 
 ceed out of each side of the spine, 
 ' and thence ramifying to every part 
 of the body. They are so abund- 
 ant, that we cannot touch any part 
 of the skin with the point of a 
 needle without coming in contact 
 with a nerve, and a blood vessel. 
 The great sympathetic nerve is the 
 most important of all. It commu- 
 nicates with all the spinal nerves, 
 and several of those of the brain. 
 
 NERVE POWDER.— Take I 
 oz. each of scullcap, and valerian ; 
 catnep, 1 oz. ; cayenne, 1 drachm ; 
 coriander seeds, | oz. Pulverize, 
 aud mix. Take a teaspoonful in a 
 cupful of boiling water, leaving 
 room for milk and sugar. Repeat 
 according to the symptoms. This 
 powder tranquillizes the most irri- 
 table nerves without debilitating 
 and deadening their sensibility. It 
 greatly strengthens the nerves. 
 
 NERVOUSNESS. — Sulphate 
 of quinine, 1 drachm ; dissolve it 
 in 6 ounces of camphorated julap; 
 
NER 
 
 NET 
 
 269 
 
 add of the volatile tincture of va- 
 lerian, 3 drachms ; tincture of Col- 
 umba, \ ounce Mix. When the 
 nerves are irritable, attended with 
 indigestion, flatulence, and occa- 
 sional headache, this is often ser- 
 viceable. Three table-spoonfuls 
 to be taken three times a day. 
 
 NERVOUS DISORDERS ; 
 Rev. John Wesley's Directions . — 
 When the nerves perform the office 
 too languidly a good air is the first 
 requisite. The patient should rise 
 early, and, as soon as the dew is off 
 the ground, walk ; let his breakfast 
 be mother of thyme tea, gathered 
 in June, using half as much as we 
 do of common tea. Or, the com- 
 mon garden thyme, if the former 
 cannot be procured. When the 
 nerves are too sensible, let the per- 
 son breathe a proper air. Let him 
 eat fresh veal, chickens, or mutton. 
 Vegetables should be eaten spa- 
 ringly ; the most simple is the 
 French bean, and the best root is 
 the turnip. Wine should be avoid- 
 ed ; and all sauces. Sometimes he 
 may breakfast upon a quarter of an 
 ounce of valerian root infused in 
 hot water, to which he may add 
 both cream and sugar. Tea is not 
 proper. When the person finds 
 an uncommon oppression, let him 
 take a large spoonful of tincture of 
 valerian root. 
 
 This tincture should be made 
 thus : — Cut in pieces six ounces of 
 wild valerian root, gathered in 
 June, and fresh dried. Bruise it 
 in a mortar, that the pieces may 
 be split, but it should not be beat 
 into powder : put this into a quart 
 of strong sherry wine; cork the 
 bottle and let it stand three weeks, 
 shaking it every day ; then press it 
 out, and filter through paper. 
 
 But there is no remedy for ner- 
 vous disorders of every kind, com- 
 parable to the proper and constant 
 use of the eleotrical machine, 
 
 NERVOUS DROPS— Mix 8 
 drops of spirits of hartshorn with 
 4 drops of the oil of lavender, and 
 take in a wine-glassful of water. 
 
 NERVOUS MIXTURE. 
 
 Liquid carbonate of ammonia, \ 
 drachm ; compound tincture of 
 cardamom, \ oz. ; oil of lavender, 
 8 drops ; mint water, 3 ozs. ; mix. 
 and take in two or three doses. It 
 is invaluable. 
 
 NERVOUS PILL— Assafceti- 
 da, extract of hops, carbonate of 
 ammonia, of each 1 oz. ; extract of 
 valerian, 20 grains. Dissolve the 
 first two ingredients over the fire, 
 then take off, and add the others ; 
 mix well, and with a few drops of 
 the oil of lavender, and a little 
 powdered liquorice, form into pills. 
 Dose, one or two once or twice a 
 day. — Valuable in all nervous and 
 hysterical disorders. 
 
 NERVOUS TINCTURE. — 
 Compound tincture of bark, 2 ozs. ; 
 ammoniated tincture of valerian, 
 1| ozs. ; compound tincture of 
 aloes, \ oz. Mix. Good for gen- 
 eral weakness, low spirits, and ner- 
 vous irritability. Two teaspoon- 
 fuls twice a day. 
 
 NETTLE. — The nettles make 
 a good rubefacient for limbs cold, 
 benumbed, and torpid. Paralytic 
 parts being beaten and stung with 
 this herb, have regained their vig- 
 our, and limbs which have lost 
 their use by rheumatism. The 
 juice is astringent, and is good in 
 gravelly complaints, internal hae- 
 morrhage, and spitting of blood. 
 
 A decoction is excellent in scur- 
 vy. The decoction is valuable in 
 cases of bloody urine. The seeds 
 and flowers of the nettle are as 
 good a tonic as Peruvian bark in 
 fevers and ague. About a drachm 
 given in wine. A decoction of the 
 root is most valuable in diarrhoea 
 and dysentery, or laxity of the 
 bowels and bloody flux. It should 
 
270 
 
 NEU 
 
 NTO 
 
 be sweetened. Cancers, it has 
 been said, have yielded to the juice 
 of nettles, as much as four ounces 
 having been taken in a day. — See 
 Robinson's Herbal. 
 
 NETTLE BEER. — Take a 
 peck or more of nettle tops, and 4 
 lbs. of inalt, and boil in two gal- 
 lons of water, with 2 ozs of hops ; 
 4 ozs. of sarsaparilla, lb. of su- 
 gar, and | oz. of ginger ; strain, 
 and when nearly cold, add a little 
 yeast. Bottle while in a state of 
 fermentation. Most valuable — a 
 pleasant beverage — and a wonder- 
 ful purifier of the blood. 
 
 NETTLE RASH. — So called 
 from its resemblance to that pro- 
 duced by the stinging of nettles. 
 The skin is raised, and whitish on 
 the top ; it is attended with itch- 
 ing and tingling. It is a very 
 mild disease, and seldom requires 
 much medicine. The following 
 remedies have been recommended : 
 
 An equal proportion of oil, vine- 
 gar, and spirit of wine, applied to 
 the skin, will afford temporary re- 
 lief for the itching. Take, at the 
 same time, 6 grains of magnesia 
 in a glass of lime water three times 
 
 a day. Or rub the part well 
 
 with parsley. 
 
 But it is best to give the Vapour 
 Bath of bitter decoction, and apply 
 to the part the Stimulating Lini- 
 ment, and an aperient, page 20, 21. 
 - Or apply tincture of lobelia 
 and tincture of myrrh, mixed, to 
 the skin. Sponge the body every 
 morning in salt and water. "Weak 
 camphorated spirit is a good rube- 
 facient in this disease. An emetic 
 sometimes eff ectually dislodges the 
 disease. 
 
 NEURALGIA, or TIC DOL- 
 OUREUX. — Put half a drachm 
 of sal-ammonia in an ounce of 
 camphor water. Take a teaspoon- 
 ful at a dose, and repeat the dose 
 several times at intervals of five 
 
 minutes, if the pain be not relieved 
 at once. This medicine has gen- 
 erally cured. 
 
 Or, take extract of valerian, 2 
 ozs. ; henbane, U oz. ; aconite, \ 
 oz. Mix well, and with oil of lav- 
 ender, form into pills. Take one 
 or two every four hours. It acts 
 like a charm on neuralgia, and all 
 
 nervous disorders. Or, apply 
 
 bruised horse radish to the part af- 
 fected. Chloroform has recently 
 been applied to parts affected with 
 1 neuralgia. Indeed it is made a 
 patent medicine for “Tic.” A piece 
 of lint should be soaked in it, and 
 applied ; cover it with flannel. 
 
 NEUTRALIZING MIX- 
 TURE. — Powdered rhubarb, 3 
 scruples; saleratus, or crude bi- 
 carbonate of potash, 3 scruples; 
 powdered peppermint plant, 3 
 scruples ; boiling water, £ pint ; 
 decoction of aniseeds, \ pint. Mix. 
 Strain, sweeten with sugar, and add 
 three table-spoonfuls of brandy. 
 Take one or two table-spoonfuls 
 1 as oft as the symptoms require it. 
 For children a less dose. 
 
 Very valuable in cholera, bowel 
 complaints of children, laxity of 
 the bowels, flux, &c. An infallible 
 remedy. 
 
 NIBBLE CAKES.— Make a 
 good puff paste; roll thick; cut 
 into lozenges about the size of the 
 palm of the hand ; brush it over 
 with beaten yolks of eggs and strew 
 macaroni drops powder over them, 
 with a little powder of orange 
 flowers, and lemon peel chopped 
 very fine ; stick bits of scalded 
 sweet almonds in the paste pointed 
 upwards ; cover them with paper 
 in the oven, to keep them of a 
 palish colour. 
 
 NIGHTMARE. — The com*' 
 plaint always happens during dis- 
 turbed sleep. It comes on with a 
 sense of great weight on the chest, 
 and a dreaming of something very 
 
NIG 
 
 NIT 
 
 271 
 
 frightful and horrible, bad persona, 
 spectres of various shapes, wild 
 beasts, infuriated animals in pur- 
 suit, and which the patient cannot 
 escape, though apparently he makes 
 or tries to make the greatest efforts 
 to escape ; he attempts to cry out, 
 but generally in vain. The sen- 
 sation is very distressing and pain- 
 ful. Sometimes the uneasiness 
 continues after he awakes, so as to 
 revent his turning or moving in 
 ed for some time. 
 
 Studious, and nervous people, 
 are most subject to it; it is also 
 caused by heavy suppers. The 
 disease is probably produced by 
 indigestion, and by compression of 
 the lungs, and the consequent ob- 
 struction to the free return of blood 
 from the brain. The disease is 
 dangerous, and, doubtless, many 
 have died under the attack ; and 
 their death has been attributed 
 to apoplexy. 
 
 The remedy is to avoid all exci- 
 ting causes, as too much abstruse 
 thinking, late and heavy suppers, 
 food difficult of digestion, cold 
 feet, costiveness, and flatulence. 
 To prevent the nightmare, mix to- 
 gether 10 grains of carbonate of 
 soda; 3 drachms of compound 
 tincture of cardamoms ; 1 drachm 
 of simple syrup, and 1 oz. of pep- 
 permint water. Repeat for several 
 nights in succession; afterwards 
 take a few drops of the Aperient 
 Mixture , page 20, or the Aperient 
 Tonic Mixture, page 21. Also a 
 little cayenne in scullcap tea will 
 prevent an attack. Those who are 
 habitually subject to nightmare 
 should not sleep in a room alone, 
 but have some person near them, 
 to be awakened by their moans, 
 groans, &c. 
 
 Dr. Beach says, “ It is not im- 
 probable that some of those per- 
 sons who have been found dead in 
 their beds were destroyed by it/’ 
 
 NIGHTSHADE, Deadly .— See 
 Robinson’s Herbal. 
 
 NIGHTSHADE, Woody .— See 
 Robinson's Herbal. 
 
 NITRATE OF SODA.— Far- 
 mers find from one to two hundred 
 weight per acre a good dressing 
 for their land ; and therefore this 
 quantity may be regarded, for the 
 present, as a safe proportion for 
 ordinary crops. When used on a 
 smaller scale, we are much in want 
 of information as to its proper pro- 
 portion if mixed with water. The 
 following, however, seem to be as- 
 certained facts: — Six ounces in 
 four gallons of water suit lettuce 
 and celery ; one pound in .twelve 
 gallons is a safe quantity for dah- 
 lias. Strawberries are much im- 
 proved by it in the proportion of 
 one ounce to a gallon. In other 
 cases, onions are reported to be 
 much improved by water holding 
 the nitrate of soda in solution in 
 the proportion of one pound to eight 
 gallons. Its effects are extreme- 
 ly active on coniferous plants, ap- 
 plied in a top-dressing at the rate 
 of one hundred pounds per acre. 
 
 About its action, under favour- 
 able circumstances, there can be 
 no doubt. Fir-trees have been 
 changed from yellow to deep green 
 in about a fortnight from the time 
 of the application. We have seen 
 similar effects upon common shrubs 
 in a worn-out gravelly soil ; and 
 the rapidity with which the crops 
 to which it has been applied ac- 
 quired a deep green healthy colour 
 is generally spoken of. Sometimes, 
 however, it is stated to produce no 
 effect. This may have been owing 
 to the land on which it has been 
 used already abounding in alkaline 
 matter, so that any further addition 
 has been useless ; or it may have 
 arisen from the nitrate having 
 been used in a bad season of the 
 year .—Gardener'* Chronicle* 
 
272 
 
 NOil 
 
 OAT 
 
 NITRE, Sweet Spirit of Nitre. 
 — This is employed as a diuretic, 
 antispasmodic, diaphoretic, and re- 
 frigerant in inflammatory affec- 
 tions. It is a good and useful 
 diuretic in dropsies, especially in 
 some of the mild forms of the com- 
 plaint, as in dropsy following scar- 
 latina. It is given with squills, 
 acetate or nitrate of potash, freely 
 diluted with barley water. As a 
 carminative and antispasmodic it 
 is combined with the same quan- 
 tity of spirit of lavender, and is 
 useful in relieving flatulency and 
 sickness. As a diaphoretic or 
 sweating draught, in febrile com- 
 plaints, it should be given with 
 twenty or thirty drops of antimo- 
 nial wine, and a tea-spoonful of 
 liquid acetate of ammonia. The 
 usual dose of spirits of nitre is 
 from half a tea-spoonful to two or 
 three tea-spoonfuls diluted with 
 water. 
 
 NITRE DROPS. — Nitre, 3 
 ounces; sugar, 1 pound; water 
 to mix. Add a few drops of essence 
 of lemon, or oil of cassia. 
 
 NITRE LOZENGES.— 1. Ni- 
 trate 'of potash (pure), 4 parts; 
 white sugar, 26 parts. Powder 
 fine, and mix with mucilage. For 
 sore throat, &c. 
 
 2. Nitre, 4 ounces; sugar, 16 
 ounces ; and essence of lemon, 2 
 ounces. Mix with mucilage. 
 
 NOISE IN THE EARS.— 
 Drop in juice of onions. 
 
 NORFOLK DUMPLINGS.— 
 Milk, half a pint, 2 eggs, salt ; 
 make them into a thick batter 
 with flour; roll into balls, and 
 drop them into a pan of boiling 
 water ; from 15 to 30 minutes will 
 boil them. Eat while hot with a 
 little sugar, butter or treacle. 
 
 NORFOLK PUDDING 
 PUFFS. — Mix three eggs, three 
 table-spoonfuls of flour, half a pint 
 of cream, and two table-spoonfuls 
 
 of orange-flower or rose-water; 
 sweeten to taste; put the batter 
 in large deep custard cups, half 
 full ; set them in the oven ; when 
 the puff rises to the top of the cups, 
 they are done. 
 
 NOSE, Bleeding at the. — See 
 Bleeding at the Nose, page 67. 
 
 NOTTINGHAM PUDDING. 
 — Peel six good apples; take out 
 the cores with the point of a small 
 •knife, leaving the apples whole ; 
 fill up the place of the core with 
 sugar ; place them in a pie dish, 
 and pour over them a nice light 
 batter, prepared as for batter pud- 
 ding. Bake an hour. 
 
 NUTMEG, Essence of. — Dis- 
 solve I oz. of the essential oil of 
 nutmeg in \ pint of spirit of wine. 
 Bottle and cork well. It is very 
 valuable tocooks and confectioners. 
 
 NUTRITIOUS DIATETIC. 
 — Pulverize equal quantities of 
 sago and best cocoa ; mix, and 
 stir a table-spoonful in a pint of 
 milk, to which add a pint of boil- 
 ing water. Boil forafew minutes, 
 frequently 6tirring. Add sugar 
 according to taste. It is very suit- 
 able for invalids and children. 
 
 OAK, to stain a mahogany col- 
 our . — Boil together Brazil wood 
 and Roman alum ; and before 
 using it, add a little potash. A 
 suitable varnish for wood, thus 
 tinged, may be made by dissolving 
 amber in oil of turpentine, mixed 
 with a small portion of linseed oil. 
 
 OAK WAINSCOT, to give a 
 fine gloss to.— If the wainscot be 
 greasy, wash with warm beer; 
 then boil two quarts of strong 
 beer, bees’ wax about the size of a 
 walnut, and a table-spoonful of 
 sugar. Apply it all over with a 
 large brush, and when dry, rub 
 till bright. 
 
 OATMEAL MILK. -Mix a 
 pint of milk and water (two-thirds 
 
OCT 
 
 OCT 
 
 273 
 
 milk, and one-third water) gradu- 
 ally with a table-spoonful or two of 
 oatmeal. Place in a saucepan up- 
 on a clear fire, and when it begins 
 to rise and boil, take it off, and 
 pour it from one basin into another 
 to incorporate it well with the 
 milk ; return it to the pan ; put 
 on the fire, and when it is about to 
 boil, take off, and let it stand a lit- 
 tle to settle ; when settled, pour it 
 off into a basin, add a little salt, 
 and let it cool. This is an excel- 
 lent milk, very congenial to weak 
 constitution, affording a good, firm 
 nourishment, and is easy of diges- 
 tion. 
 
 OATMEAL PORRIDGE. — 
 Take nearly a quart of water, two 
 small teaspoonfuls of salt, and 
 when the water boils, scatter in 
 very slowly oatmeal, and boil well, 
 stirring all the time. Pour into 
 basins. This is a very wholesome 
 food — a food upon which the stal- 
 wart sons of Lancashire and York- 
 shire, of the north of England, and 
 of Scotland, lived. They were 
 men and women in those days of 
 oatmeal porridge; they were all 
 tall, stout, handsome, lively, and 
 captivating. This food is to be eat- 
 en chiefly with milk— take one 
 fourth of a spoonful, dip it into the 
 milk, causing the spoon to be full of 
 both — or it may be eaten with but- 
 ter, or sugar, or treacle. 
 
 OCTOBER BEER, to brew 
 the good old English way . — The 
 malt should be old and good, and 
 rather coarsely ground. Take 5 
 quarters of malt, for 3 hogsheads 
 of beer, and 18 lbs of hops ; more 
 if the malt be pale dried. Use 
 soft water. The first liquor is to 
 he boiled, adding a handful of hops 
 to it; then before you strike it 
 over to the malt, cool in as much 
 liquor as will cause it not to scald 
 the malt. With the next liquor 
 do the same, and so to the end— 
 
 but do not scald. When the malt 
 is let-out of the mash-tub into the 
 under tub, put to it a handful or 
 two of hops ; it will preserve it 
 from blinking or foxing. In boil- 
 ing, let the first wort boil high 
 and quick; for the quicker the 
 first wort is boiled, the better it is ; 
 the second boil more than the first ; 
 and the third or last more than 
 the second. 
 
 In cooling, let into the tun lei- 
 surely, and leave behind as much 
 sediment as possible, that the fer- 
 mentation may be mild, and not 
 fierce ; for there are in all ferment- 
 ed liquors salt and sulphur, and 
 we must keep those two bodies in 
 due proportion, that the salt may 
 not exalt itself above the sulphur 
 —much depends upon this. 
 
 At first put but little yeast ; let 
 it work by degrees quietly ; if it 
 works too slowly, whip in the 
 yeast several times till it is well 
 fermented. When you cleanse do 
 it by a tap from your tun, placed 
 six inches from the bottom, that 
 most of the sediment may remain, 
 which may be thrown on the malt 
 to mend the small beer. 
 
 When the beer is tunned, fill 
 your vessel ; let it work at the 
 bung-hole, and have a reserve in a 
 small cask to fill it up. Do not 
 put any of the beer which will be 
 under the yeast, after it has work- 
 ed over into the vessels ; put it in 
 another cask, for it will not be so 
 good as the other in the cask. 
 When the fermentation ceases, 
 stop it close, and let it stand till 
 the spring ; for brewing ought to 
 be done in October, that it may 
 settle and digest all winter. 
 
 In the spring, unstop the vent 
 hole, and see whether the beer 
 ferments or not ; for when warm 
 weather comes it will have another 
 fermentation; when it is over, 
 stop well again; let it stand till 
 R 
 
274 
 
 OIL 
 
 OIN 
 
 September, and then peg it ; and 
 if you find it fine, and the hop well 
 rotted, and of a pleasant taste for 
 drinking, draw out a gallon of it: 
 put to it 2 ozs. of isinglass, cut 
 very small, to melt, stirring it 
 often, and whisking till the isin- 
 glass is melted. Strain and put 
 into the vessel, stirring well to- 
 gether; bung slightly, for this 
 will cause a small fermentation ; 
 when that is over, stop it close, 
 leaving only the vent hole a little 
 stopped. Let it stand, and in 
 about 10 days, it will be transpar- 
 ently fine. It will be a splendid 
 ale for bottling, which may be 
 done when the cask is half or two 
 thirds drawn. 
 
 ODOURS, Unpleasant , to re- 
 move. — Burnt coffee is the best 
 disinfectant, and it is very agree- 
 able. — For water-closets, night 
 chairs, &c. chloride of lime, and 
 even common lime, should be used. 
 —Or one ounce of sugar of lead, 
 one ounce of aquafortis, in nearly 
 one quart of water. This is effect- 
 ual to cleanse utensils from bad 
 odours.— Or charcoal powder, cam- 
 phor dissolved; the articles well 
 rinced with the composition. 
 
 OIL, to make the hair curl .— 
 Olive oil, 1 lb. ; oil of origanum, 
 1 drachm ; and oil of rosemary, 1| 
 drachm. Mix. 
 
 OIL, to extract from boards . — 
 Make a strong ley of pearl ashes 
 and soft water, and add as much 
 unslaked lime as will take it up ; 
 bottle closely. Scour the part with 
 it, using water ; do it quickly. 
 
 Fullers earth, soap, and soda, 
 mixed, form a good application, 
 using with it sand and water. 
 
 OIL PAINTINGS, to clean.— 
 Wash the picture with flannel and 
 a weak solution of soap, or with 
 warm beer and a little soda. When 
 dry, apply a solution of gum 
 tragacanth, or brown varnish. 
 
 OIL PAINTINGS, to clean.— 
 If smoked, or very dirty, take 
 stale urine, in which a little com- 
 mon salt is dissolved ; rub them 
 over with a woollen cloth dipped 
 in the mixture till they are clean ; 
 then with a sponge wash them 
 over with clean water; dry, and 
 rub over with a clean cloth. 
 
 OIL PAINTINGS, Varnish 
 for. — Use white of egg, and sugar- 
 candy dissolved, a tea-spoonful of 
 brandy, all most intimately mixed, 
 first the egg alone. Varnish the 
 pictures with it. It is better than 
 most varnishes, as it can be wash- 
 ed off when the picture wants 
 cleaning again. 
 
 OILED PAPER.— Brush 
 sheets of paper over with “ boiled 
 oil,” in which dissolve a little 
 shellac carefully over a slow fire, 
 and suspend them on a line until 
 dry. Waterproof. Employed to 
 tie over pots and jars, and to wrap 
 up paste blacking, &c. 
 
 OIL, of Brown Paper. — Dip a 
 piece of thick brown paper into the 
 best salad oil. Set the paper on 
 ! fire upon a plate and the oil that 
 drops from it is a good remedy for 
 bums. 
 
 OIL STAINS, to remove. — Ap- 
 ply benzoin, or magnesia to both 
 ! sides of the silk, satin, or stuff; 
 i apply it moistened for two or three 
 hours, and then brush off. Re- 
 peat if needful. Oil stains may be 
 removed from silks, dresses, leath- 
 er, paper, &c., by applying pipe- 
 day, powdered and mixed with 
 water to the thickness of cream ; 
 leave it on for four hours. This 
 will not injure the best colours. 
 
 OINTMENT FOR BURNS. 
 — Slippery elm, elder bark, scraped, 
 
 J 'arrow tops and leaves, plantain 
 eaves, stramonium leaves, of each 
 1 oz. Lard and bees' wax, sufficient 
 to make into ointment. It is ft 
 good ointment for tho Piles also. 
 
OLD 
 
 OLI 
 
 275 
 
 OINTMENT, for Eruptions . — | 
 Simmer ox-marrow over the tire, ' 
 add a little salt, and a tea-spoonful 
 of brandy. Strain. When cold, 
 rub the part affected. 
 
 OINTMENT OF LEAD. 
 
 Take of olive oil half a pint; 
 white wax, two ounces ; sugar of 
 lead three drachms. Let the sugar 
 of lead, reduced into a fine powder, 
 be rubbed with some part of the 
 oil, and added to the other ingre- 
 dients, previously melted together, 
 stirring them till quite cold. This 
 cooling astringent ointment may 
 be used in all cases where the in- 
 tention is to dry and skin over the 
 part, in scalding, &c. 
 
 OLD AGE, lo live to . — “I am 
 now. an old man. I have seen 
 near a century. Do you want to 
 know how to grow old slowly 
 and happily ? I will tell you. 
 Always eat slowly — masticate 
 well. Got as much out-door ex- 
 ercise as you can. Pure air! it 
 has lengthened my life. But avoid 
 exposure lo harsh winds, and wet 
 weather. Go to your occupation 
 smiling. Keep a good and kind 
 nature, and a soft temper every 
 where. By being good to others, 
 
 ou get a good name ; and the 
 
 appy influence upon the mind of 
 a good name, extends itself to the 
 body. Cultivate a good memory, 
 and to do this you must be com- 
 municative ; repeat what you have 
 read; talk about it. Dr. John- 
 son’s great memory was owing to 
 his communicativeness. If you 
 desire to be old, and comfortable 
 with it, do not swallow a RASP ; 
 i. e. ardent spirits, which rasp the 
 constitution to death. Avoid as 
 much as possible venery — that 
 your vitality may hold out 
 Dr. Muerin. 
 
 OLDBURY PUDDING.-Beat 
 well four eggs ; flour and butter a 
 pint basin ; pour in the eggs, and 
 
 fill up with new milk previously 
 boiled, with two laurel leaves, and 
 when cold beat them together; 
 put a white paper over the basin ; 
 cover with a cloth, and boil twenty 
 minutes. Serve with wineand but- 
 ter sauce. — A little rice flour, or 
 arrow-root incorporated with the 
 milk will make it more nutritious ; 
 add the squeeze of a lemon. 
 
 OLIO OF MEAT. — Take ham, 
 and any cold meat on hand, with 
 a little lard ; add broth, three or 
 four onions, carrots, celery, and a 
 green cabbage, first scalded in boil- 
 ing water ; boil on a slow lire till 
 the meat is done, garnish the bot- 
 tom of the dish with toasted bread, 
 and soak it with some of the broth ; 
 put upon it the ham and meat ; 
 add broth to keep it of a thick sub- 
 stance. — Cold fowl, or goose, add- 
 ed, is a great improvement. 
 
 OLIO OF RABBITS. Cut 
 
 two rabbits into large pieces ; lard 
 them through with large pieces of 
 bacon, seasoned with salt, pepper, 
 and spices ; put them into a stew- 
 pan with a good slice of ham, but- 
 ter, sweet herbs, two cloves, a bay 
 leaf, a little green basil, and half 
 a clove of garlick ; simmer a little * 
 put into a larger stewpan upon 
 slices of fillet of veal ; cover with 
 thin slices of lard ; soak about 
 half an hour over a slow fire, and 
 add a glass of sherry ; put the 
 rabbits into the tureen ; add some 
 good gravy to the liquid ; give 
 them a boiling together ; skim 
 and sift the sauce; add a leuion 
 squeeze, and serve it upon the 
 meat. 
 
 OLIVE BRONZE DIP. — 
 Nitric acid, 1 oz. ; muriatic acid, 
 2 oz. ; add titanium or palladium ; 
 when the metal is dissolved add 2 
 gallons of pure soft water to each 
 pint of the solution. 
 
 OLIVE PIE.— Cut a fillet of 
 veal in thin slices ; rub them over 
 
276 
 
 OMB 
 
 ONI 
 
 with yolks of eggs; strew over 
 them a few bread crumbs, shred 
 lemon peel, with grated nutmeg, 
 pepper and salt ; roll very tight ; 
 place in a pewter dish ; pour over 
 them half a pint of good gravy 
 made of bones ; put £ lb. of butter 
 over it, make a light paste, and 
 lay it round the dish ; roll the lid 
 half an inch thick, and lay it on. 
 
 OMELETTE. — Make a batter 
 of eggs and milk, and a very little 
 flour; put to it chopped parsley, 
 green onions, or chives, the latter 
 is best, or a very small quantity of 
 shalot, a little pepper, salt, and a 
 scrape or two of nutmeg. Take 
 some butter boiled in a small fry- 
 ing-pan, and pour the above bat- 
 ter into it ; when one side is of a fine 
 yellow brown, turn it and do the 
 other. Double it when served. 
 Some scraped lean ham, or grated 
 tongue, put in at the first, is a 
 very pleasant addition. Four 
 eggs will make a pretty sized 
 omelet ; but many cooks will use 
 eight or ten. A small proportion 
 of flour should be used. 
 
 If the taste be approved, a little 
 tarragon gives a fine flavour. A 
 good deal of parsley should be used. 
 
 Omelet, though usually served 
 in the course, would be much bet- 
 ter if it was sent up after, that it 
 might be eaten as hot as possible. 
 
 OMELETTE of Asparagus . — 
 Take six eggs ; beat them up with 
 cream ; boil some of the finest as- 
 paragus ; when boiled, cut off all 
 the green in small pieces, and mix 
 them with the eggs, pepper, and 
 salt ; heat the pan ; put in a slice 
 of butter, and serve hot— on but- 
 tered toasts. 
 
 OMELETTE, Sweet . — Mix ten 
 eggs with a gill of cream, £ lb. of 
 butter, and syrup of nutmeg, or 
 grated; sweeten with loaf sugar; 
 put the whole into a frying-pan, 
 as for a savory omelette ; fry, and 
 
 serve hot, with sifted sugaruponit. 
 
 ONIONS. — If you want a good 
 crop, dig the ground deep, and 
 manure it highly with the drop- 
 pings of the hen-house. Roll the 
 surface of the ground smooth, and 
 scratch it with a fine rake before 
 marking off’ the rows. 
 
 ONIONS. — A dry, cold, airy 
 loft is best for store onions ; do 
 not let them lie more than two or 
 three bulbs thick, and often look 
 them over, and pull out bad ones. 
 Do not remove any of the outer 
 rind but what comes off in the 
 handl ing. They keep well in ropes 
 and hungup; the easiest way to 
 make which is to tie them on to a 
 hay or straw-band, which is better 
 than a stake. This plan is useful 
 where shelf room is scarce ; but 
 the points to observe are a cool, 
 airy situation, warmth and moist- 
 ure being more inimical to their 
 keeping than frost. 
 
 ONIONS, to keep. Let the 
 
 onions be dry ; heat a poker red 
 hot, and with it singe the roots, to 
 prevent all premature growth, 
 rlang them in a dry cold room. 
 
 ONIONS, to pickle . — Take 2 
 quarts of the small white round 
 onions. Scald them in very strong 
 salt and water. Just let them boil. 
 Strain; peel; place in jars; cover 
 them with the best white wine 
 vinegar. In two days pour all 
 the vinegar off, and boil it half an 
 hour with a teaspoonful of cayenne 
 pepper, 1 oz. of ginger, 16 cloves, 
 £ oz. ground mustard, 2 ozs. of 
 mustard seed. When cold, pour 
 upon the onions. — Some persons 
 prefer the vinegar boiling hot. 
 
 ONIONS, to ragout . — Peel a 
 pint of young onions ; then cut 
 four large ones very small ; molt 
 some butter in a stewpan ; throw 
 in the onions, and fry them till 
 brown; dust in flour, and shake 
 round till thick; add salt, pepper, 
 
ONI 
 
 OPH 
 
 277 
 
 good gravy, and mustard; stir all 
 together, and when pretty thick, 
 pour into a dish, and garnish with 
 toasted bread cut fine. 
 
 ONIONS, to roast . — Should he 
 done with all the skins on. They 
 eat well alone, with only salt and 
 cold butter; or with roast potatoes 
 or with beet-roots. 
 
 ONION SAUCE. — Peel the 
 onions, and boil them tender; 
 squeeze the water from them, then 
 chop them, and add to them butter 
 that has been melted, rich and 
 smooth, as will be hereafter direct- 
 ed, but with a little good milk in- 
 stead of water; boil it up once, 
 and serve it for boiled rabbits, par- 
 tridges, scrag, or knuckle of veal, 
 or roast mutton. A turnip boiled 
 with the onions makes them milder. 
 
 ONION SOUP, Brown . — Skin 
 and cut round ways six large 
 Spanish onions; fry them in but- 
 ter till tender, and nicely brown ; 
 take out and drain ; boil an hour 
 in five quarts of water, stirring 
 well ; add pepper and salt ; rub 
 the crumbs of a penny loaf through 
 a colander, and stir it well into the 
 soup ; boil two hours. Ten min- 
 utes before it is served, beat the 
 yolks of two eggs with two spoon- 
 fuls of vinegar, and a little of the 
 soup, pour in gradually, and stir 
 well. Add cIovps, if agreeable. 
 
 ONION SOUP, Whits . — Take 
 30 large onions; boil in five quarts 
 of water, with a knuckle of veal, a 
 blade or two of mace, and pepper ; 
 when the onions are quite soft, 
 take up, and rub them through a 
 hair sieve, and work £ lb. of but- 
 ter with flour in them ; when the 
 meat is boiled so as to leave the 
 bone, strain the liquor to the on- 
 ions; boil gently for half an hour; 
 serve with a cupful of cream and a 
 little salt ; stir it well when you 
 put. in the flour and butter. 
 
 ONION STEW,— Choose five 
 
 or six white onions, skin them, and 
 first parboil them in water from 30 
 minutes; then chop them very 
 fine, and boil out in milk, add but- 
 ter, and gravy, or, if you like, a 
 little cream. Do not boil too 
 quickly. Season with salt, mace, 
 and pepper. Thicken with a little 
 rice flour. This kind of stew is 
 very wholesome, and with the ad- 
 dition of a little chopped tender 
 ham, not over fat, and some lean 
 veal, it becomes a stew of first rate 
 relish. A. N. 
 
 ONIONS, to stew . — Peel six 
 large onions, fry gently to a fine 
 brown, but do not blacken them ; 
 then put them into a small stew- 
 pan with a little weak gravy, pep- 
 per and salt ; cover and stew two 
 hours gently. They should be 
 lightly floured first. 
 
 ONION S, offensive breath caused 
 by eating . — Chew parsley, or orris 
 root, or cloves, to neutralize the 
 smell.' Or take 4 drops of con- 
 centrated solution of chloride of 
 soda in a wine-glassful of water. 
 Use fresh butter. 
 
 OPHTHALMIA, orinjlnmma - 
 tion of the eye. — See Eye. It may 
 be caused by cold, sharp winds, 
 intemperance, venery, dust or par- 
 ticles of matter in tfie eyes, over- 
 taxing the eye, the result of mea- 
 sles, small pox, scrofula, syphilis. 
 
 Particles of iron have been re- 
 moved from the eye by a magnet. 
 Particles of sand, &c. have been re- 
 moved by introducing the mucil- 
 age of slippery elm into the eye, 
 the person lying. on his back, and 
 another injecting it into the cor- 
 ner or part affected, and the pa- 
 tient moving the eye in an oppo- 
 site direction; the mucilage will 
 •A'ash out the particles; this is very 
 safe, as the slippery elm has a very 
 healing power. A hog’s bristle 
 bent semicircular, is useful to re- 
 move particles from the eye. 
 
278 
 
 oro 
 
 ORA 
 
 If the inflamatory pains are se- 
 vere, foment the eye with a decoc- 
 tion of Stramonium leaves, sim- 
 mered in spirits. — Or use a little 
 weak mixture of laudanum and wa- 
 ter. — A very cooling wash is made 
 by powdering a drachm of borax, 
 and dissolving it in a pint of boil- 
 ing water. — Poultices are very good 
 for inflammatory affections of the 
 eyes ; but the very best of all is 
 slippery elm. It should be 
 mixed with milk and water, and 
 applied direct to the eye, without 
 any cloth between. During the 
 inflammation, aperients should be 
 given, and the Diaphoretic Powder 
 used. See pages 159, 160, 161, for 
 remedies for diseased eye. 
 
 OPIATE for the TEETH.— 
 Honey, 1 pound ; laudanum, 8 
 ounces ; oil of almonds, 1 ounce ; 
 essence of bergamot, 2 drachms; 
 tincture of pelitory, 4 ounces. Mix 
 well and strain. Apply with a 
 piece of cotton or lint. 
 
 OPIATE, Injection. — Milk of 
 assafcetida, 8 ozs, ; tincture of 
 opium, 1 drachm. This is useful 
 in disorders of the anus attended 
 with insufferable pain. 
 
 OPIUM, or LAUDANUM, an- 
 tidote to its poisonous influence . — 
 Immediately take the juice of lem- 
 ons ; or the strongest vinegar. 
 Or sulphate of zinc, in 30 grain 
 doses, every fifteen minutes, with 
 plenty of warm water, is the most 
 effectual. Opium produces great 
 drowsiness and stupor, which must 
 be overcome by all means ; a tea- 
 spoonful of sal volatile in strong 
 Coffee is the best stimulant ; repeat 
 every half hour; do not let the 
 patient sleep for 12 hours, forifhe 
 do, be may wake no more. 
 
 OPODELDOC. — Dissolve 1 oz. 
 of camphor in a pint of spirit of 
 wine ; then dissolve 4 ozs. of hard 
 white Spanish soap, scraped thin 
 in 4 ozs. of oil of rosemary. It 
 
 may be improved by adding 2 ozs. 
 of ammonia, tincture of aconite, or 
 opium, l oz., and a little oil. It is 
 a good application for sprains, 
 lumbago, pained limbs, weakness of 
 joints, &c. Mixed with tincture 
 of cantharides, or tincture of cay- 
 enne, it becomes more effectively 
 stimulant. 
 
 ORANGE. — The orange-tree is 
 a beautiful ever-green, a nat’ve of 
 Asia, and cultivated in the West 
 Indies, Europe, China, &c. The 
 flowers are very fragrant, and 
 have long been used as a perfume. 
 Tho juice of orange is a grateful 
 acid liquor, consisting of citric acid, 
 syrup, extractive, and mucilage. 
 It is of great use in febrile or in- 
 flammatory diseases, for allaying 
 heat, quenching thirst, and pro- 
 moting the salutary secretions. It 
 is valuable in scurvy. 
 
 ORANGE BRANDY.— Pare 8 
 oranges very thin, and steep the 
 peels in a quart of brandy 48 hours 
 in a close pitcher ; then take wa- 
 ter, 3 pints; loaf sugar, £ lb.; 
 boil until reduced to half the 
 quantity; let it cool, and then 
 mix with brandy ; let it stand 14 
 days, and then bottle it. 
 
 ORANGE CAKES.— Take 
 Seville oranges with good rinds 
 quarter them, and boil in two or 
 three waters, till tender, and the 
 bitterness gone; dry them; take 
 all the seeds and skins out of the 
 pulp with a knife ; shred the peels 
 very fine , put them to the pulp ; 
 weigh them, and put rather more 
 than their weight of fine sugar in- 
 to a tossing-pan, with just suffi- 
 cient water to dissolve it; boil it 
 till it candies ; then put in gradu- 
 ally the orange-peels and pulp; 
 mix well ; boil very gently, till it 
 looks clear and thick ; then put 
 into fiat-bottomed glasses; set 
 them in a slow oven; when they 
 are candied on the top, turn them 
 
ORA 
 
 ORA 
 
 279 
 
 out upon glasses ; cut into shapes. 
 
 ORANGE CHEESECAKES. 
 —See page 104. 
 
 ORANGE CHEESECAKES, 
 Crust for . — Dry a pound of the 
 best flour, mix with it three ounces 
 of refined sugar ; then work half 
 a pound of butter with your hand 
 till it comes to froth; put the flour 
 into it by degrees, and work into 
 it, well beaten and strained, the 
 yolks of three and whites of two 
 eggs. If it is too soft, put some 
 flour and sugar to make it fit to 
 roll. Line your patty-pans, and 
 fill. A little above 15 minutes 
 will bake them. Against they 
 come out have ready some refined 
 sugar beat up with the white of 
 an egg, as thick as you can ; ice 
 them all over, set them in the 
 oven to harden, and serve cold. 
 Use fresh butter. 
 
 ORANGE CHIPS.— Cut or- 
 anges in halves, squeeze the juice 
 through a sieve ; soak the peel in 
 water ; next day boil in the same 
 till tender, drain them, and slice 
 the peels, put them to the juice, 
 weigh as much sugar, and put all 
 together into a broad earthen dish, 
 and put over the fire at a moderate 
 distance, often stirring till the 
 chips candy ; then set them in a 
 cool room to dry. They will not 
 be so under three weeks. 
 
 ORANGE COLOUR, in silk , 
 cotton , $•<?., to clean . — If silk, clean 
 the garment with a solution of 
 soap ; in the second liquor pearl- 
 ash must be used to stay the colour. 
 For silks the water must be hand- 
 heat. If required to be more scar- 
 let or red, the pearlash must be 
 omitted, and a little used in the 
 rinsing water. Remember that 
 acids heighten the red colour, and 
 alkalies sadden, or make it more 
 buff. 
 
 ORANGE CREAM. -Take the 
 juice of 4 Seville oranges, and the 
 
 rind of one pared fine ; put them 
 into a tossingpan with a pint of 
 water and 8 ozs. of sugar; beat 
 the whites of 5 eggs ; set it over 
 the fire ; stir it one way till it is 
 thick and white ; strain through 
 a sieve ; stir it till it is cold, then 
 beat well the yolks of 5 eggs, put 
 it in the tossingpan with cream ; 
 stir over a slow fire till it is ready 
 te boil ; put it into a basin to cool, 
 and stir it till it is cold, then put it 
 into jelly glasses : serve with 
 whips and jellies. Rof* 
 
 ORANGE CRUMPETS. 
 
 Cream, one pint ; new milk, one 
 pint ; warm it, and put in it a lit- 
 tle rennet or citric acid ; when 
 broken, stir it gently ; lay it on a 
 cloth to drain all night, and then 
 take the rinds of 3 oranges, boiled, 
 as for preserving, in three differ- 
 ent waters ; pound them very 
 fine, and mix them with the curd, 
 and eight eggs in a mortar, a little 
 nutmeg, the juice of a lemon or 
 orange, and sugar to your taste ; 
 bake them in buttered tin pans. 
 When baked, put a little wine and 
 sugar over them. 
 
 ORANGE CUSTARDS.— Boil 
 the rind of half a Seville orange 
 very tender ; beat it very fine in 
 a mortar; add a spoonful of the 
 best brandy, the juice of a Seville 
 orange, 4 ozs. of loaf sugar, and 
 the yolks of four eggs; beat all 
 together ten minutes ; then pour 
 in gradually a pint cf boiling 
 cream; keep beating them till 
 they are cold ; put them into cus- 
 tard cups, and set them in an earth- 
 en dish of hot water; let them 
 stand till they are set ; take out, 
 and stick preserved oranges on the 
 top, and serve them hot or cold. 
 
 ORANGE FLOUR PASTE, 
 for the hands. — Blanch 5 or 6 lbs. 
 of bitter almonds by boiling in wa- 
 ter ; and then pound them very 
 fine with 2 lbs. of orange flour. If 
 
280 
 
 ORA 
 
 ORA 
 
 the paste be too oily, add bean 
 flour, finely sifted ; but let no wa- 
 ter enter the composition. 
 
 ORANGE FLOWER CAKES 
 —Put four ounces of the leaves of 
 the flowers into cold water for an 
 hour ; drain and put between nap- 
 kins, and roll with a rolling-pin 
 till they are bruised ; then have 
 ready boiled one pound of sugar to 
 add to it in a thick syrup, give 
 them a simmer, until the syrup 
 adheres to the sides of the pan, 
 drop in little cakes on a plate, and 
 drv as before directed. 
 
 ‘ORANGE FLOWER CAN- 
 DY. — Boil in a pint of water half 
 the white of an egg, and pour it 
 on 2\ lbs. of fine loaf sugaf. When 
 dissolved, place it over a clear fire ; 
 boil a few miuutes ; take off and 
 let it stand a few minutes until the 
 scum is cleared off ; then boil the 
 sugar till it is very thick; then 
 gradually drop in ozs. of orange 
 
 petals. Stir the candy till it rises 
 into one white mass in the pan, 
 but mind it does not bum ; then 
 pour it upon papers or into a dish. 
 The syrup should be three parts 
 boiled when they are added. They 
 must be gathered on the day they 
 are wanted for use, as they are 
 soon discoloured by keeping. 
 
 ORANGE FOOL.— Mix the 
 juice of six Seville oranges with 
 six eggs well beaten, a pint of 
 cream, a \ lb. of sugar, a little 
 cinnamon and nutmeg ; mix, and 
 keep stirring over a slow fire, till 
 it is thick ; put in a small bit of 
 butter ; stir till it is cold, and dish 
 it up. 
 
 ORANGE GINGERBREAD. 
 —Sift lbs of fine flour, and add 
 to it § lb. of treacle ; 6 ozs. of can- 
 died orange peel, cut small ; f lb. 
 of sugar; 1 oz. of ground ginger, 
 and 1 oz. of allspice ; melt | lb. of 
 butter; mix the whole well to- 
 gether; let it stand 12 hours; roll 
 
 it out with very little flour half an 
 inch thick ; cut into pieces three 
 inches long and two wide; mark 
 them in the form of chequers with 
 the back of a knife ; bake a quarter 
 of an inch apart ; egg over with 
 milk and egg ; bake in a cool oven 
 15 minutes ; when done wash over 
 again slightly ; divide the pieces 
 with a knife, as in baking they 
 will run together. 
 
 ORANGE JELLY. — It may 
 be made the same as Lemon Jelly, 
 which see. Grate the rind of two 
 Seville and of two China oranges, 
 and two lemons ; squeeze the juice 
 of three of each, and strain, and 
 add to the juice a quarter of a 
 pound of lump sugar, a quarter of 
 a pint of water, and boil till it al- 
 most candies. Have ready a quart 
 of isinglass jelly made with two 
 ounces ; put to it the syrup, and 
 boil it once up; strain off the jelly, 
 and let it stand to settle as above, 
 before it is put into the mould. 
 
 ORANGE JUICE, Buttered. 
 — Mix the juice of seven Seville 
 oranges with four spoonfuls of 
 rose-water, and add the whole to 
 the yolks of eight, and whites of 
 four eggs, well beaten ; then strain 
 the liquor to half a pound of sugar 
 pounded, stir it over a gentle fire, 
 and when it begins to thicken, put in 
 about the size of a small walnut of 
 butter, keep it over the fire a few 
 minutes longer ; then pour it into 
 a flat dish, and serve it to eat cold. 
 
 ORANGE MARMALADE.— 
 See Marmalade. 
 
 ORANGE PUDDING.-Grate 
 the rind of a Seville orange, put 
 to it six ounces of fresh butter, six 
 or eight ounces of lump sugar 
 pounded: beat them all in a mor- 
 tar, and add as you do it the whole 
 of eight eggs well beaten and 
 strained ; 6crape a raw apple, and 
 mix with the rest; put a paste at 
 the bottom and sides of the dish, 
 
ORA 
 
 ORA 
 
 281 
 
 and over the orange mixture put 
 cross bars of paste. Half an hour 
 ■will bake it. 
 
 Another. — Mix of orange paste 
 two full spoonfuls, with six eggs, 
 four of sugar, four ounces of but- 
 ter warm, and put into a shallow 
 dish with a paste lining. Bake 
 twenty minutes. 
 
 Another. — Rather more than 
 two table-spconfuls of orange paste 
 mixed with six eggs, four ounces 
 of sugar, and four ounces of butter 
 melted, will make a good sized 
 pudding, with a paste at the bot- 
 tom of the dish. Bake twenty 
 minutes. 
 
 Another. — Boil the rind of a 
 Seville orange very 6oft ; beat it 
 in a marble mortar with the juice ; 
 put to it two good crisp biscuits, 
 Naples, or any other you like, 
 grated very fine, \ lb. of butter, £ 
 lb. of sugar, and the yolks of six 
 eggs; mix well; lay a good paste 
 round the edge of the dish; bake 
 30 minutes in a gentle oven. 
 
 ORANGE PUFFS. — Pare off 
 the rind from Seville oranges; 
 then rub them with salt ; let them 
 lie 24 hours in water ; boil them 
 in 4 changes of water ; let the first 
 water be salt; drain, and beat 
 them to a pulp ; bruise in the 
 pieces of all that you have pared ; 
 sweeten well with loaf sugar, and 
 boil it till thick ; cool, and put in- 
 to the paste. — Lemon puffs may be 
 made in the same way. 
 
 ORANGE RELISH. — Cut 
 oranges into quarters, removing 
 the rind with a fruit knife, and 
 adding equal quantities ofbrandy, 
 madeira,or sherry, strewing a liber- 
 al allowance of finely powdered 
 sugar over the dish. 
 
 ORANGE TART. — Squeeze, 
 pulp, and boil two Seville oranges 
 tender ; weigh them ; add double 
 of sugar ; beat both together to a 
 paste, and then add the juice and 
 
 pulp of the fruit, and the size of a 
 walnut of fresh butter, and beat 
 all together. Choose a very shal- 
 low dish, line it with a light puff 
 crust, and lay the paste of orange 
 in it. You may ice it. 
 
 Another . — Line a tart-pan with 
 puff- paste ; put into it orange 
 marmalade that is made with apple 
 jelly. Lay small shreds of paste 
 on crosswise. Bake in a moderate 
 oven. 
 
 ORANGE TONIC. — Orange 
 peel, 1 oz. ; camomile flowers, 
 oz., and a little ginger. Put in a 
 pint of boiling water. Add half a 
 wine-glassful of brandy. Take a 
 wine-glassful at a time. 
 
 ORANGE WINE.— To 10 gal- 
 lons of water add 24 lbs. of loaf 
 sugar; beat the whites of six eggs 
 well, and mix when the water is 
 cold ; boil an hour ; skim well ; 
 then take 4 dozens of the roughest 
 and largest Seville oranges ; pare 
 very thin; put them into a tub, 
 and pour the liquor on boiling hot ; 
 and when cold enough, add three 
 or four spoonfuls of good yeast, 
 with the juice of the oranges, and 
 £ oz. of cochineal, beaten fine, and 
 boiled in a pint of wine ; stir all 
 together. Ferment four days; 
 put into the casks, and in six 
 weeks bottle for use. 
 
 Another. To five gallons of 
 
 spring- water, put fifteen pounds of 
 loaf sugar, and the whites of three 
 eggs, well beaten ; let it boil for a 
 quarter of an hour, and as the 
 scum rises, take it off ; when cold, 
 add the juice of sixty Seville oran- 
 ges and five lemons ; pare 10 or- 
 anges and 5 lemons as thin as pos- 
 sible; put them on thread, and 
 suspend them in the barrel for two 
 months ; then take them out, and 
 put in a pound of loaf sugar, and 
 bung it up. 
 
 ORANGES, topreserve y carved. 
 — Take the best Seville oranges; 
 
282 
 
 ORG 
 
 OXC 
 
 cut the rinds with a penknife in 
 various forms ; draw out part of 
 the peel as you cut them, and put 
 them into salt and water, to stand 
 three days to take out the bitter; 
 then boil them in a large saucepan 
 of fresh water, with salt in it, but 
 do not cover them, or their colour 
 will be injured ; take out, and boil 
 them ten minutes in a thin syrup, 
 for five days successively ; put in- 
 to a deep jar, to stand two months, 
 and then make a thick syrup, and 
 just give them a boil in it; let 
 them stand till the next day ; then 
 jar them, and cover with brandy 
 papers ; tie them down with a 
 bladder. 
 
 Whole oranges may be preserved 
 in tbe same way ; but do not boil 
 so long, and keep in a very thin 
 syrup at first, or it will cause them 
 to shrink and wither. Always 
 put salt in the water for either 
 oranges preserved, ororange chips. 
 
 ORANGES, to preserve in jelly. 
 —The same as lemons preserved 
 in jelly, page 226. 
 
 ORANGEADE. — Squeeze the 
 juice ; pour boiling water on a lit- 
 tle of the peel, and cover close. 
 Boil sugar and water to a thick 
 syrup, and skim it. When all is 
 cold, mix the juice, the infusion 
 and the syrup, with as much more 
 water as will make a rich sherbet ; 
 Strain through a jelly-bag. Or, 
 squeeze the juice, and strain it, 
 and add water and capillaire. 
 
 ORANGEADE, Effervescing 
 Make it the same as the Ginger 
 Beer Powders , page 178, putting 
 orange juice into tartaric mixture, 
 instead of ginger. 
 
 ORGEAT. — Boil a quart of 
 new milk with a stick of cinnamon, 
 sweeten to your taste, and let it 
 grow cold ; then pour it by degrees 
 to three ounces of almonds, and 
 twenty bitter, that have been 
 blanched and beaten, to a paste, 
 
 with a little water to prevent oil- 
 ing ; boil all together, and 6tir 
 till cold, then add half a glass of 
 brandy. 
 
 Another way- Blanch and pound 
 three quarters of a pound of al- 
 monds, and thirty bitter, with a 
 spoonful of water. Stir in by de- 
 grees two pints of water, and three 
 of milk, and strain the whole 
 through a cloth. Dissolve half a 
 pound of loaf sugar in a pint of 
 water, and skim it well ; mix it 
 with the other, as likewise two 
 spoonfuls of orange flower water, 
 and a tea-cupful of the best brandy. 
 
 ORGEAT, for the Sick. — Beat 
 2 ozs. of almonds with a tea-spoon- 
 ful of orange-flower water, and & 
 bitter almond or two ; then pour 
 a quart of milk and water to the 
 paste. Sweeten with sugar or 
 capillaire. This is a fine drink for 
 those who have a tender chest; 
 and in the gout it is highly useful, 
 and, with the addition of half an 
 ounce of gum arabic, has been 
 found to allay the pain. Half a 
 glass of brandy may be added if 
 thought too cooling in the latter 
 complaints, and the glass of orgeat 
 may be put into a basin of warm 
 water. 
 
 OSWEGO PREPARED 
 CORN. — It makes an excellent 
 diet, especially for invalids and 
 children. Simply boiled in milk 
 and sweetened, it is excellent. 
 
 For Children the above makes 
 the most nutritious of all food, and 
 is invaluable. 
 
 For Invalids it is better than 
 the best Arrow Root, and it is pre- 
 pared in the same way. 
 
 For Gravy Jelly , boil in water, 
 mix with a little strong meat 
 gravy, and cool in a form. 
 
 For thickening Soups and Gra- 
 vies it is unequaled. 
 
 OX-CHEEK, to marinate.— 
 Bono the cheek ; stew it with red 
 
oxc 
 
 OXF 
 
 283 
 
 wine, and white wine vinegar, 
 seasoned with salt, pepper, and 
 sliced nutmeg; stew till tender; 
 then take them up, and put to the 
 liquor in which you stewed them, 
 a quart of sherry, and sage, par- 
 sley, marjoram, thyme, a bunch of 
 rosemary, bay leaves, whole pep- 
 er, nutmegs, and sliced ginger; 
 oil all these together; put the 
 cheek into the vessel, and pour the 
 liquor upon it ; lay on them some 
 slices of lemon, and keep for use. 
 
 OX-CHEEK, to pot . — When 
 you stew an ox-cheek, take some 
 of the fleshy part, and season it 
 well with salt and pepper, and beat 
 it very tine in a mortar with a lit- 
 tle clear fat skimmed off the gravy ; 
 put it close into the pots, and pour 
 over it clarified butter. 
 
 OX-CHEEK STEW. — Soak 
 and cleanse a fine cheek the day 
 before ; put it into a stew-pot that 
 will cover close, with three quarts 
 of water : simmer it after it has 
 boiled, and been skimmed. In two 
 hours put plenty of carrots, leeks, 
 two turnips, a bunch of sweet 
 herbs, some whole pepper and 4 ozs. 
 of allspice. Skim often; when 
 the meat is tender, take it out; 
 cool, take off the fat, and serve the 
 soup separate or with the meat. 
 It should be of a fine brown, which 
 may be done by burnt sugar ; or 
 by frying some onions brown with 
 flour and simmering them with it. 
 This improves the flavour of all 
 soups and gravies of the brown 
 kind. 
 
 If vegetables are not approved in 
 the soup, they may be taken out, 
 and a small roll be toasted or bread 
 fried and added. Celery is a great 
 addition, and should always be 
 served. Where it i3 not to be got, 
 the seed of it gives quite as good a 
 flavour, boiled in and strained off. 
 
 Another way . — Soak halfahead 
 three hours, and clean it with 
 
 plenty of water. Take the meat 
 off the bones, and put it into a pan 
 with a large onion, a bunch of 
 sweet herbs, some bruised allspice, 
 pepper, and salt. 
 
 Lay the bones on the top ; pour 
 on two or three quarts of water and 
 cover the pan close with brown 
 paper, or a dish that will tit close. 
 Let it stand eight or ten hours in a 
 slow oven ; or simmer it by the 
 side of the fire, or on a hot hearth. 
 When done tender, put the meat 
 into a clean pan, and let it get 
 cold. Take the cake of fat off, and 
 warm the head in pieces in the 
 soup. Put what vegetables you 
 choose. 
 
 OXFORD CAKES.— Flour, 6 
 lbs. ; salt, about a table-spoonful ; 
 cinnamon, 4 oz. ; nutmeg, £ oz. ; 
 cloves, 1 drachm ; the same of 
 mace, all finely beaten and sifted 
 with the salt ; add f lb. of sugar ; 
 gradually work into the flour 1 lb. 
 or more of fresh butter ; it will 
 take a long time to work it up. 
 Then add a quart of cream, a pint 
 of ale yeast, a gill of mountain 
 wine, and 3 grains of ambergris, 
 dissolved in the yolks of 8 and 
 whites of 4 eggs, and a gill of rose- 
 water ; mix the whole with the 
 flour, and knead them well to- 
 gether. Keep the paste near the 
 fire some time ; then add 1 lb. of 
 stoned minced raisins, and 3 lbs. 
 of clean dry currants ; bake the 
 cake in a gentle oven. Frost on 
 the top with rose-water and the 
 whole of an egg beaten together ; 
 sift over plenty of fine loaf sugar, 
 and put into a slow oven to dry. 
 
 OXFORD DUMPLINGS. . 
 
 Take 2 ozs. of grated bread ; cur- 
 rants and shred suet, 4 ozs. each ; 
 two large spoonfuls of flour; a good 
 quantity of grated lemon-peel, a 
 bit of sugar, and a little powdered 
 pimento. Mix with two eggs and 
 a little milk into five dumplings, 
 
284 
 
 OXG 
 
 OYS 
 
 and fry of a fine yellow brown. 
 Serve with sweet sauce. 
 
 OXFORD PUDDING.— Have 
 4 oks. of bread crumbs grated, and 
 take 4 ozs. of currants, the same of 
 suet chopped very fine, a large 
 spoonful of sugar, and a little nut- 
 meg: mix all together. Take the 
 yolks of four eggs, and make your 
 puddings into balls, and fry them 
 a light brown in butter. Serve 
 with sherry or rum sauce. 
 
 OXFORD PUNCH.— Rub the 
 rinds of four fresh lemons with 
 loaf sugar till you have extracted 
 a porton of the juice. Cut the 
 peel finely off three lemons more, 
 and two Seville oranges. Use the 
 juice of ten lemons and six Seville 
 oranges. Add eight glasses of 
 calf’s-foot jelly; put all into a 
 large jug and stir well together. 
 Put in three quarts of water boiling 
 hot, and set the jug upon the 
 hob for half an hour. Strain 
 the liquor into a large bowl; 
 pour in a bottle of capillaire, half 
 a pint of sherry, a pint of cognac 
 brandy, a pint and a half of old 
 Jamaica ruin, and a quart of orange 
 shrub ; stir well as you pour in 
 the spirit. Add sugar to your 
 taste. 
 
 OXFORD SAUSAGES.— 
 Take 1 lb. of young pork, fat and 
 lean, without gristle ; lean veal, 1 
 lb. ; chop all together with 1 lb. of 
 beef suet. Add £ lb. of grated 
 bread, half the peel of a lemon shred 
 fine ; a nutmeg grated ; a few sage 
 leaves chopped fine ; a teaspoonful 
 of pepper, and two of salt ; some 
 savory, thyme, and marjoram. 
 Roll them out the size of common 
 sausages, and fry them in fresh 
 butter, or broil them over the fire, 
 and send them to the table hot. 
 
 OX GALL, prepared . — Fresh 
 gall, 1 pint ; alum, 1 ounce. Boil 
 until the latter is dissolved, then add 
 fresh gall, 1 quart ; salt, 1 ounce. 
 
 Boil in like manner, keep both so- 
 lutions in separate bottles for two 
 or three months ; pour off the 
 clear, aud mix them together ; al- 
 low them to settle, and decant the 
 pure gall for use. 
 
 OXTAIL SOUP.— Joint the 
 tails, and let them soak for some 
 time in warm water. Put into a 
 gallon stew-pan 8 cloves, 2 or 3 
 onions ; allspice and black pepper, 
 of each £ a drachm ; cayenne pep- 
 per, 1 drachm ; cover with cold 
 water; skim as long as any scum 
 rises ; cover the pan very close, 
 and simmer till the meat becomes 
 tender, and will easily leave the 
 bones. A table-spoonful of mush- 
 room ketchup and a glass of wine 
 will be a great improvement. 
 
 OYSTERS au citron . — Instead 
 of vinegar and black pepper, squeeze 
 fresh lemon juice over the fish, and 
 use soluble cayenne. 
 
 OYSTERS, Broiled.— To broil 
 oysters, roll them in flour or oat- 
 meal, and as each oyster is taken 
 from the gridiron, put a bit of but- 
 ter on it. Keep hot and covered 
 until served. Oysters ought to be 
 eaten where they are broiled. 
 
 OYSTERS, to escallop . — Wash 
 them in their own liquor ; then 
 strain the liquor, aud put it to 
 them again ; put some of them in- 
 to escallop shells ; strew bread 
 crumbs over them, with a little 
 pepper, and a bit of butter; then 
 more oysters, bread crumbs, and a 
 bit more butter at the top ; put 
 them in a dutch-oven till they are 
 brown. 
 
 OYSTERS, to feed . — Put them 
 into water and wash them with a 
 birch-besom till quite clean ; then 
 lay them bottom downwards into a 
 pan, sprinkle with flour or oatmeal 
 and salt, and cover with water. 
 Do the same every day, and they 
 will fatten. The water should be 
 pretty salt. 
 
OYS 
 
 285 
 
 OYS 
 
 OYSTERS, to fry *-— Make a 
 batter of flour, milk, and eggs, sea- 
 son it a very little, dip the oysters 
 into it, and fry them a fine yellow 
 brown. A little nutmeg should be 
 put into the seasoning, and a few 
 crumbs of bread into the flour. 
 
 OYSTERS, to fry . — Take 2 
 dozen large oysters ; beat the yolks 
 of two eggs ; add to it a little nut- 
 meg, a blade of mace pounded, a 
 spoonful of flour, and a little salt ; 
 dip in the oysters, and fry them 
 in lard a light brown ; if agree- 
 able, a little shred parsley may be 
 added. They are a proper gar- 
 nish for cod’s-head, calf’s head, or 
 most made dishes. 
 
 OYSTER KETCHUP.-Beard 
 the oysters ; boil them up in their 
 liquor ; strain, and pound them in 
 a mortar ; boil the beards in spring 
 water, and strain it to the first 
 oyster liquor; boil the pounded 
 oysters in the mixed liquors, with 
 beaten mace and pepper. Some 
 add a very little mushroom ket- 
 chup, vinegar, or lemon-juice ; but 
 the less the natural flavour is over- 
 powered the better ; only spice is 
 necessary for its preservation. 
 This oyster ketchup will keep per- 
 fectly good longer than oysters are 
 ever out of season in England. 
 
 OYSTER LOAVES. — Open 
 them, and save the liquor ; wash 
 them in it ; then strain it through 
 a sieve, and put a little of it into a 
 tosser with a bit of good butter and 
 flour, white pepper, a scrape of 
 nutmeg, and a little cream. Stew 
 them, and cut in dice ; put them 
 into rolls sold for the purpose. 
 
 OYSTER PATTIES.— Put a 
 fine puff paste into small patty- 
 ans, and cover with paste, with a 
 it of bread in each ; and against 
 they are baked have ready the fol- 
 lowing to fill with, taking out the 
 bread. Take off the beards of the 
 oysters, cut the other parts in small 
 
 bits, put them in a small tosser, 
 with a grate of nutmeg, the least 
 white pepper, and salt, a morsel of 
 leraon-peel, cut so small that you 
 can scarcely see it, a little cream, 
 and a little of the oyster liquor. 
 Simmer for a few minutes before 
 you fill. 
 
 Observe to put a bit of crust in- 
 to all patties, to keep them hollow 
 while baking. 
 
 OYSTERS, to pickle . — Wash 
 four dozen of the largest oysters 
 you can get in their own liquor, 
 wipe them dry, strain the liquor 
 off, adding to it, a dessert-spoonful 
 of pepper, two blades of inace, a 
 table-spoonful of salt, if the liquor 
 be not very salt, three of white 
 wine, and four of vinegar. — Sim- 
 mer the oysters a few minutes in 
 the liquor, then put them in small 
 jars and boil the pickle up, skim 
 it, and when cold, pour over the 
 oysters : cover close. 
 
 Another way . — Open the num- 
 ber you intend to pickle, put them 
 into a saucepan with their own 
 liquor for ten minutes, simmer 
 them very gently ; then put them 
 into a jar, one by one, that none 
 of the grit may stick to them, and 
 cover them when cold with the 
 pickle thus made. Boil the liquor 
 with a bit of mace, lemon-peel, and 
 black peppers, and to every hun- 
 dred put two spoonfuls of the best 
 undistilled vinegar. 
 
 They should be kept in small 
 jars, and tied close with bladder, 
 for the air will spoil them. 
 
 OYSTER SAUCE.— Save the 
 liquor in opening the oysters ; and 
 boil it with the beards, a bit of 
 mace, and lemon-peel. Throw 
 the oysters into cold water, and 
 drain it off. Strain the liquor, and 
 put it into a saucepan with them, 
 and as much butter, mixed with 
 milk, as will make sauce enough ; 
 but first rub a little flour with It. 
 
286 
 
 OYS 
 
 PAI 
 
 Put on the fire, and stir all the 
 time; and when the butter has 
 boiled once or twice, take them off, 
 and keep the saucepan near the 
 fire, but not on it ; for if done too 
 much, the oysters will be hard. 
 Squeeze a little lemon-juice, and 
 serve. 
 
 A little cream is a great improve- 
 ment. Observe, the oysters will 
 thin the sauce, so put butter ac- 
 cordingly. 
 
 OYSTER SOUP.— Take two 
 quarts of fish stock, beat the yolks 
 of ten hard eggs, and the hard 
 part of two quarts of oysters, in a 
 mortar, and add this to the stock. 
 Simmer it all for half an hour : 
 then strain it off, and put it and 
 the oysters (cleared of the beards, 
 and nicely washed) into the soup. 
 Simmer five minutes ; have ready 
 the yolks of six raw eggs well 
 beaten, and add them to the soup. 
 Stir it all well one way on the side 
 of the fire till it is thick andsmooth, 
 but do not let it boil. Serve all 
 together. 
 
 Another ,— Take 1 lb. of Skate, 
 four flounders, or flukes, and 2 lbs. 
 of eels ; cut them in pieces ; season 
 them with mace, pepper, salt, an 
 onion stuck with cloves, a head of 
 celery, some parsley and sweet 
 herbs ; cover with water ; simmer 
 1£ hour, and strain; beat the 
 oiks of ten hard eggs, with the 
 ard part of a pint of oysters, in a 
 mortar; simmer all together for 
 half an hour ; have ready the 
 yolks of six eggs well beaten, and 
 add them to the soup ; stir on the 
 fire till it is thick and smooth, hut 
 do not let it boil. 
 
 OYSTERS, to stew. — Open 
 and separate the liquor from them, 
 then wash them from the grit ; 
 strain the liquor, and put with the 
 oysters a bit of mace and lemon 
 eel, and a few white peppers, 
 immer them very gently, ana add 
 
 some cream, and a little flour and 
 butter. Serve with sippets. 
 
 PAIN IN THE BACK-Steep 
 root of water-fern in water, till 
 the water beeonies thick and clam- 
 my ; then rub the parts therewith 
 morning and evening. 
 
 Or, apply a plaster, and take, 
 daily, balsam of capivi. 
 
 Or, apply garlic and hog’s lard 
 to the feet.— Wesley. 
 
 PAINS IN THE HEAD AND 
 FACE. — Take half a pint of rose- 
 water, two tea-spuonfuls of white 
 vinegar, and form a lotion. Apply 
 it to the affected part three times 
 a clay. It requit es fresh linen and 
 lotion each application; this will, 
 in two or three days, gradually 
 take the pain away. 
 
 PAINS IN THE JOINTS.— 
 Make a poultice of the young 
 leaves of Rag- wort, and put on as 
 hot as can be borne. 
 
 PAIN IN THE SIDE. At 
 
 bed-time apply a fresh cabbage- 
 leaf, warmed by the fire, and bind 
 it tightly round the body for 
 twelve hours, or more. The first 
 application generally gives relief; 
 if not, apply a second leaf. 
 
 PAINTING.— The best time 
 for painting the windows and doors 
 of houses is autumn, or winter, if 
 the weather be fine. Though 
 longer in drying, it becomes harder, 
 and therefore more durable. 
 
 PAINT. — To get rid of the 
 smell of oil paint, plunge a hand- 
 ful of hay into a pale full of water, 
 and let it stand in the room newly 
 painted. 
 
 PAINT, Cheap. — Tar mixed 
 with yellow-ochre, makes a very 
 good paint for out-door purposes, 
 as rails, iron fencing, &c. 
 
 PAINT, to clean .— Brush off 
 the dust, and wash with strong 
 soap and water, or soda and water, 
 as the case may require, using a 
 
PAt PAL 23? 
 
 sponge or flannel. Fullers earth 
 is also a good cleanser. 
 
 PAINT, to remove from doth . — 
 Apply spirit of turpentine with a 
 sponge. 
 
 Grease on cloth may he removed 
 by frequent layers of blotting pa- 
 per placed over the grease spot, 
 and pressing with a flat iron. 
 
 PAINT, to remove spots of . — 
 Apply spirits of turpentine to the 
 spot, and after a while rub the 
 cloth as if washing, and the paint 
 will crumble off ; if not, apply the 
 turpentine again. 
 
 PAINT, to take away the smell 
 of. — Water neutralizes the smell 
 of paint. Vessels of water placed 
 in a newly painted room, will re- 
 move the smell, especially if im- 
 pregnated with a little sulphuric 
 
 acid. Or straw and hay well 
 
 saturated with water. Or chlo- 
 
 ride of lime and water. 
 
 PAINT, for Garden Stands . — 
 It may be composed of mineral 
 green, and turpentine varnish, 
 using a larger quantity of the var- 
 nish for the second coat, if needful. 
 The colour may be regulated by 
 the addition of white lead, or Prus- 
 sian blue, ad libitum. 
 
 PAINTER’S COLIC; see Colic 
 —This is a dangerous disease ; it 
 is attended with severe and violent 
 pain, and paralytic symptoms, and 
 sometimes with nausea, vomiting 
 of acid bile, severe pains, ; spas- 
 modic pains about the region of the 
 navel, violently shooting to each 
 side ; it is often attended by vio- 
 lent spasms of the bowels with ob- 
 stinate costiveness. If the disease 
 is not arrested, it may terminate 
 in gangrene, paralysis of the limbs, 
 &c. It is caused by the absorp- 
 tion of lead into the system chiefly 
 by respiration ; hence painters, 
 plumbers, potters, miners, and 
 white lead workers are most sub- 
 ject to it. 
 
 Treatment. — To some extent 
 the system is impregnated with 
 lead ; the great object therefore 
 must be to cause nature to expel 
 the same. The nausea and the 
 vomiting must be arrested by the 
 Neutralizing Mixture ; give a 
 table-spoonful every half hour, or 
 as often as vomiting takes place; 
 when it ceases, give the Aperient 
 Electuary , or the Aperient Tonic 
 Mixture , page 20, 21, now and 
 then. When the first symptoms 
 appear, give an injection as fol- 
 lows: — Warm water, one pint, two 
 teaspoonfuls of salt ; antispasmo- 
 die tincture, two table-spoonfuls, 
 and a table-spoonful of slippery 
 elm. 
 
 Apply to the stomach and region 
 of the navel hot fomentations of a 
 strong decoction of hops and pop- 
 py heads, a little antispasmodifl 
 tincture, and 20 or 30 drops of 
 laudanum to a pint, Give the va- 
 pour bath daily ; and afterwards 
 apply friction, and rub the body 
 all over with the Stimulating Lini- 
 ment. An emetic now and then 
 will be of great use. The injec- 
 tions must be repeated until evac- 
 uations are obtained. Drink at 
 the same time a decoction of the 
 sudorific herbs, as balm, catnep, 
 yarrow, peppermint, camomile, &c. 
 
 If the disease abates, discon- 
 tinue gradually the use of the above 
 remedies ; do not cease all at once, 
 for the disease is a very insidious 
 one, and may return. The appli- 
 cation of dry hot salt, folded up in 
 a bag, is a most valuable remedy. 
 Keep it heating in the oven, and 
 have two bags ; change as the one 
 cools. — To remove paralysis in any 
 part, apply frequently the Stimu- 
 lating Liniment. The diet must 
 be low and sparing. 
 
 PALERMO WINE.— Take to 
 every quart of water 1 lb. of Mal- 
 aga raisins ; rub, an-* cut the rai- 
 
288 PAL PAL 
 
 sins small, and put them to the 
 water, to stand ten days, stirring 
 now and then ; boil the water an 
 hour before it is put to the raisins, 
 and let it cool ; in ten days strain 
 the liquor, adding a little yeast 
 with a sprig of dried wormwood. 
 Stop close, and in two or three 
 months bottle it, adding brandy, 
 as much as you please. 
 
 PALPITATION of the 
 HEART. — This is a very strong 
 pulsation of the heart, sometimes 
 only occasional, but often contin- 
 ual. It arises from morbid irrita- 
 bility of the heart; it is often 
 purely nervous, caused, in some 
 cases, by the disordered state of the 
 stomach and bowels, by alcholic 
 drinks, by excessive venery, by 
 extreme grief, and disappointments 
 preying upon the spirits, all tend- 
 ing to weaken the nervous system. 
 It is sometimes a symptom of other 
 diseases, as indigestion, hysteria. 
 The beating is frequently so violent 
 as to be heard at a considerable 
 distance, and sometimes the effects 
 of the increased action of the heart 
 may be seen on the outside of the 
 clothes. The pulse at the same 
 time is very irregular, and often 
 intermittent. Palpitation of the 
 heart is not to be neglected, as 
 it may lead to serious consequences. 
 
 The treatment of this disease is 
 much similar to that for indiges- 
 tion. The treatment must depend 
 on the state of the body ; for pal- 
 pitation may be the effect of in- 
 creased vitality, or fulness, or of 
 debility and relaxation, &c. If the 
 system be in a plethoric state, (ful- 
 ness) aperients and a spare diet 
 must be enjoined. Avoid all stim- 
 ulants. In case of general debil- 
 ity, 20 drops of aether, with a tea- 
 spoonful of tincture of castor, in a 
 wine-glassful of the infusion of 
 valerian, two or three times a day. 
 "When it arises from disease of the 
 
 heart , or of the large vessels, then 
 avoid plethora, much bodily exer- 
 tion, full meals, and excesses of 
 every kind. The following mix- 
 ture is valuable : — 
 
 Tincture of henbane, 2 ozs. ; 
 tiucture of foxglove, 3 drachms; 
 sweet spirit of nitre, £ oz. ; mix. 
 A teaspoonful and a half to be ta- 
 ken two or three times a day in a 
 glass of water. 
 
 If the action of the heart is very 
 violent, apply a mustard plaster to 
 the left side, or strong hop and 
 poppy head fomentations. Two 
 grains of hemlock powder may 
 also be taken every seven or eight 
 hours. After the cessation of pal- 
 pitation, take tonics, sponge the 
 breast with tepid or cold water, 
 and gentle exercise in the open air. 
 
 PALPITATION of the 
 HEART cured by Soda-water, 
 — A lady, about forty years of age, 
 had suffered twelve years from per- 
 iodical attacks of palpitation of the 
 heart, so violent as to shake the 
 bed on which the patient lay. 
 During one attack, feeling thirsty, 
 she expressed a desire for some 
 soda-water. No sooner had she 
 swallowed the first draught than 
 her palpitation left her, and recur- 
 red no more until the period of the 
 next attack. As soon as it com- 
 menced, she sent for her medical 
 attendant, and told him what had 
 occurred a month previously, and 
 requested to be allowed to try the 
 same remedy a second time. He 
 consented, but, wishing to ascer- 
 tain. which of the ingredients of 
 the soda-water had relieved the 
 complaint, he gave her a dose of 
 citric acid by itself. This had no 
 effect. He then gave her a dose of 
 carbonate of soda, which also fail- 
 ed. He then mixed the powders, 
 and gave her some ordinary soda- 
 water, placing his hand at the 
 same time upon her heart. The 
 
PAL 
 
 PAL 
 
 280 
 
 moment she swallowed the first 
 mouthful, the palpitation ceased, 
 and recurred no more for that time. 
 From that period, whenever the 
 palpitation came on, she could al- 
 ways stop it by this simple reme- 
 dy. It appears, from the experi- 
 ments made by medical men, that 
 the carbonic acid was the active 
 element in relieving the complaint, 
 because, until the gas was liberated 
 by the mixture of citric acid and 
 the carbonate of soda, no benefit 
 accrued. — Journal of Health. 
 
 PALPITATION OF THE 
 HEART. — To 10 drops of the 
 tincture of foxglove, add 10 drms. 
 of camphor mixture, 1 drachm of 
 tincture of columba, and 15 drops 
 of sulphuric ether. Mix, and take 
 a teaspoonful two or three times a 
 day. 
 
 PALPITATION OF THE 
 HEART. — Drink a pint of cold 
 
 water. Or, apply outwardly a 
 
 rag dipt in vinegar. Or, be elec- 
 
 trified.-^— Or, take a decoction of 
 mother-wort every night. Wesley. 
 
 PALSY, ob PARALYSIS.— 
 It is a disease of debility, or dim- 
 inished sensibility of the nerves, 
 sometimes of the whole body. It 
 is indicated by a suspension of mo- 
 tion, frequently of one side, rarely 
 the lower extremeties from the 
 loins; and itis sometimes confined 
 to a muscle or nerve, as of the 
 bladder and anus, allowing the 
 urine and fceces to pass off invol- 
 untarily; sometimes the muscles 
 of the tongue, causing stammering 
 and loss of speech ; sometimes of 
 the optic nerves, producing Gutta 
 Serena, or imperfect vision; and 
 sometimes the nerve of the ear, 
 causing deafness. 
 
 Itis generally preceded by numb- 
 ness, coldness, paleness, &c. In 
 bad cases, where one half of the 
 body is paralysed, the speech is 
 much impeded, or totally lost, and 
 
 convulsions often take place on the 
 sound side. The muscles of the 
 affected side of the face being re- 
 laxed, give those of the opposite 
 side an appearance of being drawn 
 up or contracted. 
 
 It may be caused by an apoplec- 
 tic attack, any thing obstructing 
 the flow of nervous influence from 
 the brain into the organs of mo- 
 tion; hence, tumours, over dis- 
 tension and effusion, distortions of 
 the spine, and thickening of the 
 ligaments connecting the vertebrae, 
 often give rise to it. The long- 
 continued use of sedatives will 
 likewise produce palsy, such as 
 constant handling of white lead ; 
 poisonous fumes of metals or min- 
 erals ; translation of morbid mat- 
 ter to the head; suppression of 
 accustomed evacuations ; pressure 
 on the nerves by laxatives ; frac- 
 tures, wounds, or other external 
 injuries, &c. 
 
 Treatment. — In sudden attacks, 
 the same treatment as in apoplexy. 
 To remove spasmodic symptoms, 
 give the Antispasmodie Tincture , 
 page 20, every hour. Betwixt 
 give the Stimulating Drops , fol- 
 lowed by herb tea. Steam the 
 parts well with a bitter decoction 
 of herbs ; as tansy, hops, worm- 
 wood, camomile, catnep, penny- 
 royal, and betony, or any other 
 bitter herbs. Pour boiling vine- 
 gar and water upon them ; cover 
 up, aud let it infuse some time. 
 Then rub the part with a stimulant, 
 made of salt and cayenne, infused 
 in hot vinegar.— —Or, made of 
 cayenne, whisky, and salt. Twice 
 a day rub the spine of the back 
 with the Stimulating Ointment; 
 or apply mustard plasters ; or sting 
 the place with nettles. Electricity 
 and dry frictions are very good. 
 Once or twice a week give the va- 
 i pour bath ; and two hours after 
 rub the whole body with the Stim* 
 e 
 
290 
 
 PAN 
 
 PAN 
 
 ulating Liniment. Dr. Beach re- 
 commends the following injection: 
 — cayenne pepper, 1 teaspoonful ; 
 lobelia, 2 teaspoonfuls; boiling 
 water, 1 pint. Let it infuse; stir 
 well, in order to get the strength 
 out as soon as possible ; sweeten 
 with treacle; add half a pint of 
 milk, and a gill of sweet oil. Give 
 it warm ; as much as the patient 
 can bear ; this will excite action 
 in the bowels, and promote evacu- 
 ations. Salt and water will make 
 a very good injection. 
 
 If constipation should prevail, 
 coarse, or brown bread, should be 
 eaten, or aperients should be taken, 
 page 20, 21, or a dose of castor oil ; 
 followed by the continual use of 
 the Restorative Bitters, introdu- 
 cing the peroxide of iron, say | oz. 
 to a pint of the bitters. Also take 
 a Nervous Pill ; and occasionally 
 the Alterative Syrup. See Ad- 
 denda. Let the diet be simple, 
 light, and spare. Take abundant 
 exercise in the open air, when the 
 weather permits. 
 
 PALSY, Infusion for. — Take 
 horse radish, mustard seed bruised, 
 of each, 4 ozs. ; outer rind of orange 
 peel, 1 oz. ; infuse in two quarts 
 of boiling water in a close vessel 
 for 24 hours. In paralytic affec- 
 tions, a tea-cupful of this warm 
 stimulant may be taken three or 
 four times a day. 
 
 PANADA, or bread , ar biscuit 
 jelly. — Set a little water on the 
 fire ; when it boils, take off, and 
 add a glass of sherry, sugar, a lit- 
 tle grated nutmeg and lemon-peel. 
 At the same time grate some 
 crumbs of bread. Put the crumbs 
 in, and let it boil fast ; when of a 
 proper thickness to drink, take it off. 
 
 PANADA. Another Method. 
 —Put to the water a bit of lemon- 
 peel; mix the crumbs in, and 
 when nearly boiled enough, add 
 some lemon or orange syrup. Ob- 
 
 serve to boil all the ingredients ; 
 for if they be added afterward, the 
 panada will break, and not jelly. 
 
 PANADA, Chicken. — Page 108. 
 
 PANCAKES, General Direc- 
 tions for making. — Clean the pan 
 well before you fry the pancakos; 
 put a little lard into it, and when 
 hot wipe it out with a clean cloth , 
 then put in more lard or butter, 
 and fry the pancakes of a nice light 
 brown, and drain them thoroughly 
 from the fat. They should be 
 eaten hot, and sugar strewed upon 
 them. 
 
 i PANCAKES to make.-A quart 
 of milk ; beat in 6 or 8 eggs, leav- 
 ing half the whites out ; mix, till 
 the batter is of a fine thickness. 
 
 ; The flour must be first mixed with 
 | a little milk ; add the rest by de- 
 I grees, also two spoonfuls of beaten 
 ginger, a glass of brandy, and a 
 little salt ; stir all together ; pour 
 into the pan, (as above directed) a 
 ladleful of batter, sufficient to 
 make a pancake, moving the pan 
 round, that the batter may be all 
 over the pan ; shake the pan, and 
 when one side is enough, toss it 
 over quickly. When both sides 
 are done, put it upon a dish before 
 the fire to keep hot. Sprinkle 
 over it a little sugar. 
 
 PAN CAKE S, American. — Mix 
 a pint of cream, five spoonfuls of 
 fine flour, seven yolks and four 
 whites of eggs, and a very little 
 salt ; fry them very thin in fresh 
 butter, and between each strew su- 
 gar and cinnamon. 
 
 PANCAKES, Common. — Make 
 a light batter of eggs, flour and 
 milk. Fry in a small pan, in hot 
 dripping or lard. Salt, nutmeg, 
 or ginger, may be added. Sugar 
 and lemon should be served to eat 
 with them. If eggs are scarce, 
 make the batter of flour, and small 
 beer, ginger, &c., or clean snow, 
 with flour, and a little milk, 
 
PAN 
 
 PAR 
 
 291 
 
 PANCAKES, Cream.-W\x two 
 eggs, well beaten, witb a pint of 
 cream, 3 ozs. of sifted sugar, 6 ozs. 
 of flour, a teaspoonful mixed of 
 cinnamon, nutmeg, and mace. Fry 
 the pancakes thin with a piece of 
 butter. 
 
 PANCAKES, fine. — Cream, 
 half a pint; sherry, half a pint; 
 the yolks of 18 eggs beaten fine, 
 and a little salt ; sugar, | lb. ; a 
 little ground cinnamon, mace, and 
 nutmeg ; put in as much flour as 
 will spread thin over the pan, and 
 fry them in fresh butter. This 
 sort of pancake will not be crisp, 
 but very good. 
 
 V ANQA&BS, fried without but- 
 ter . — Beat six fresh eggs very 
 well; mix, when strained, with 
 a pint of cream, 4 ozs. of sugar, a 
 glass of wine, half a nutmeg grated, 
 and as much flour as will make it 
 almost as thick as ordinary pan- 
 cake batter, but not quite. Heat 
 the frying-pan tolerably hot, wipe 
 it with a clean cloth ; pour in the 
 batter to make thin pancakes. 
 
 PANCAKES, Irish.-Be&teight 
 yolks and four whites of eggs, 
 strain them into a pint of cream, 
 put a grated nutmeg, and sugar to 
 your teste; set 3 ozs. of fresh but- 
 ter on the fire ; stir it, and as it 
 warms pour it to the cream, which 
 should be warm when the eggs are 
 put to it : then mix smooth almost 
 half a pint of flour. Fry the pan- 
 cakes very thin ; the first with a 
 bit of butter, but not the others. 
 
 PANCAKES, pinky &c.— Boil 
 some beet-root till tender, and 
 beat it fine in a mortar ; add the 
 yolks of four eggs, two spoonfuls 
 of flour, and three of cream ; 
 sweeten, grate in half a nutmeg, 
 and add a glassful of brandy ; mix 
 all well together, and fry the pan- 
 cakes in butter; garnish them 
 with green sweetmeats or sprigs of 
 myrtle. 
 
 PANCAKES, Rice .— Boil i lb. 
 of rice to a jelly in a little water ; 
 when cold, mix it with a pint of 
 cream, eight eggs, a bit of salt and 
 nutmeg grated ; stir in 8 ozs. of 
 butter just warmed, and add as 
 much flour as will make the batter 
 thick enough. Fry in as little 
 lard or dripping as possible. 
 
 PAPER, to render fireproof 
 and waterproof .— Professor Mus- 
 champ, of 'Wurtemberg, advises 
 the following : — 
 
 Take 26 ozs. of alum, and 4 ozs. 
 of white soap, and dissolve them 
 in a quart of water ; into another 
 vessel dissolve 2 ozs. of gum ara- 
 bic, and 1 oz. of glue in the same 
 quantity of water as the former, 
 and add the two solutions together, 
 which is now to be kept warm, 
 and the paper intended to be made 
 waterproof dipped into it, passed 
 between rollers and dried ; or with- 
 out the use of rollers, the paper 
 may be suspended until it is per- 
 fectly dripped, and then dried. 
 The alum, soap, glue, and gum 
 form a kind of artificial leather, 
 which protects the surface of the 
 paper from the action of water, 
 ana also renders it somewhat fire- 
 proof. A second immersion makes 
 it still better. 
 
 PAPER-HANGINGS to clean. 
 Rub them gently down with a 
 crust of bread, or with stiff dough ; 
 the flock papers should not be treat- 
 ed this way, but brushed with a 
 
 soft clothes brush. Or, rub the 
 
 paper well with a flannel cloth 
 dipped in oatmeal. 
 
 PARAFINE, Explosive. — Mr. 
 W. Herapath, of Bristol, makes 
 the public acquainted with an easy 
 method of proving whether para- 
 fine oil is dangerous or not. Let 
 two or three drops be allowed to 
 fall upon a plate or saucer, and 
 apply to them a lighted match ; if 
 the flame spreads over the surface 
 
of the drops the oil should on no 
 account be used, as it will under 
 many circumstances prove explo- 
 sive. The genuine paratine or pe- 
 troleum will not burn except upon a 
 wick. 
 
 PARCHMENT GLUE. 
 
 Steep 1 lb. of parchment cuttings 
 in a gallon of water in which has 
 been dissolved 1 oz. of borax, and 
 a little gum Arabic. Then strain 
 the liquid well. Boil to the thick- 
 ness required. 
 
 PARCHMENT, to prepare for 
 painting. — Take l| yard of list- 
 ing, and roll it up very tight in a 
 circular form; then take some 
 finely powdered white pumice 
 stone; put the listing in it, and 
 rub it over the parchment. This 
 simple plan answers the best of 
 any. If you wish it to take water 
 colours, without sinking, choose 
 that which is not spongy or soft, 
 and use alum water with the col- 
 ours, when you mix them for use. 
 
 PAREGORIC ELIXIR.-Take 
 flowers of benzoin, half an ounce ; 
 opium, two drachms. Infuse in 
 one pound of the volatile aromatic 
 spirit, four or five days, frequently 
 shaking the bottle ; afterwards 
 strain the elixir. It eases pain, 
 allays tickling coughs, relieves 
 difficult breathing, and is useful 
 in many disorders of children, par- 
 ticularly the hooping cough. The 
 dose to an adult is from fifty to 
 sixty drops. 
 
 PARMESAN AND CAULI- 
 FLOWER. — Boil a cauliflower, 
 drain it on a sieve, and cut the 
 stalks so that the flower will stand 
 upright about two inches above 
 the dish. Put it into a stew-pan, 
 with a little white sauce, let it 
 stew till done enough, which will 
 be but a few minutes ; then dish 
 it with the sauce round and put 
 Parmesan grated over it, Brown 
 it with a salamander. 
 
 PARKIN, Superb. — Oatmeal, 
 3 lbs. ; flour, 1 lb. ; butter, 1 lb. ; 
 treacle, 4 lbs. ; ginger, 1 oz. ; su- 
 gar, 1 lb. ; 2 teaspoonfuls of car- 
 bonate of soda in a gill of beer. — 
 The butter to be rubbed into the 
 flour. All the ingredients to be 
 mixed the previous evening, and 
 baked in a moderate oven the fol- 
 lowing morning. Bo not forget to 
 add a wineglass, or two , of the best 
 rum. This parkin is a luxury. 
 
 PARSNIPS, tofricassee. — Boil 
 in milk till they are soft, then cut 
 them lengthways into bits two or 
 three inches long, and simmer in 
 a white sauce, made of two spoon- 
 fuls of broth, a bit of mace, half a 
 cupful of cream, a bit of butter, 
 and some flour, pepper and salt. 
 
 PARSNIPS, to mash. — Boil 
 them tender, scrape, then mash 
 them in a stew-pan with a little 
 cream, a good piece of butter, and 
 pepper and salt. 
 
 PARSNIPS, to stew. — Boil 
 them tender ; scrape, and cut into 
 slices ; put them into a saucepan 
 with cream enough : for sauce, a 
 piece of butter rolled in flour, and 
 a little salt; shake the saucepan 
 often; when the cream boils, pour 
 them into the dish. 
 
 PARTRIDGES, to choose. — In 
 autumn they are in season. If 
 young, the bill is of a dark colour, 
 and the legs yellowish ; if fresh the 
 vent will be firm ; but this part 
 will look greenish if stale ; if old 
 the bills are white, and the legs 
 blue. 
 
PAR 
 
 PAR 
 
 293 
 
 PARTRIDGE, to boil . — Boil 
 quick in a good quantity of water 
 about fifteen minutes. For sauce, 
 take a quafter pint of cream, and 
 a small piece of fresh butter; 
 pour it over the birds. 
 
 PARTRIDGE, to carve . — The 
 partridge is here presented as just 
 taken from the spit ; but before it 
 is served up, the Rkewers must be 
 withdrawn. It is cut up in the 
 same manner as a fowl. The wings 
 must be taken off in the lines a , b, 
 and the merrythought, in the line 
 c, d. The prime parts of a part- 
 ridge are the wings, breast and 
 merrythought, but the bird being 
 small, the two latter are not often 
 divided. The wing is considered 
 the best, and the tip of it reckoned 
 the most delicate morsel of all. 
 
 PARTRIDGE, to dress a la 
 braise . — Truss the legs into the 
 bodies of two brace of partridges ; 
 lard, and season with beaten mace, 
 pepper, and salt ; lay slices of ba- 
 con, beef, and veal, a small carrot, 
 and onion, cut small, sweet herbs, 
 and some whole pepper; put in 
 the partridges with the breasts 
 downwards ; lay thin slices of beef 
 and veal over them, and some 
 parsley shred fine ; cover, and 
 stew 8 or 10 minutes over a slow 
 fire ; shake the pan, and pour into 
 it a pint of boiling water ; cover 
 close, and let it stew half an hour 
 over a quicker fire ; turn out the 
 birds; keep hot; pour into the 
 pan a pint of thin gravy ; boil till 
 reduced to half a pint ; strain, and 
 skim off the fat. Cut a veal sweet- 
 bread small, small mushrooms, 
 cockscombs, and fowls’ livers, 
 stewed half an hour in a pint of 
 gravy; some artichoke buttons, 
 and asparagus tops, blanched in 
 warm water ; then add the other 
 gravy to this, and put in the part- 
 ridges to heat; when hot, pour 
 gome sauce over them, and serve. 
 
 PARTRIDGE, to hash . — Cut 
 up the partridge as for eating; 
 slice an onion into rings; roll a 
 little butter in flour; put them 
 into the tossing pan, and shake it 
 over the fire till it boils; put in 
 the partridge with a little port 
 wine and vinegar ; and when it is 
 thoroughly hot, lay it on the dish 
 with sippets round it ; strain the 
 sauce over the partridge, and lay 
 on the onion in rings. 
 
 PARTRIDGE, to pot . — Clean 
 them nicely ; and season with 
 mace, allspice, white pepper, and 
 salt, in fine powder. Rub every 
 part well; then lay the breast 
 downwards in a pan, and pack the 
 birds as close as you possibly can. 
 Put a good deal of butter on them ; 
 then cover the pan. with a coarse 
 flour paste and a paper over, tie it 
 close, and bake. When cold, put 
 the birds into pots, and cover with 
 butter. 
 
 PARTRIDGE, toroast .— Roast 
 them like a turkey, and when a 
 little under roasted, dredge them 
 with flour, and baste them with 
 butter ; let them go to table with 
 a fine froth ; put gravy sauce in the 
 dish, and bread sauce on the table* 
 
 PARTRIDGE, to slew . — Truss 
 as for roasting; stuff the craws, 
 and lard them down each side, 
 of the breast ; roll a lump of but- 
 ter in pepper, salt, and beaten 
 mace, and put them inside; sew 
 up the vents ; dredge them well, 
 and fry a light brown; put them 
 into a stewpan with a quart of 
 good gravy, a spoonful of sherry 
 wine, the same of mushroom ket- 
 chups teaspoonful of lemon pickle, 
 and a little mushroom powder, one 
 anchovy, half a lemon, a sprig of 
 sweet marjoram; cover the pan 
 close, and stew half an hour ; take 
 out, and thicken the gravy ; boil 
 it a little, and pour it over the 
 partridges, and lay round them 
 
294 
 
 PAR 
 
 PAS 
 
 artichoke buttons, boiled, and cut 
 in quarters, and the yolks of four 
 hard eggs, if agreeable. 
 
 PARTRIDGE PIE.-Pickand 
 singe four partridges ; cut off the 
 legs at the knee ; season with pep- 
 per, salt, chopped parsley, thyme, 
 and mushrooms. Lay a veal steak 
 and a slice of ham, at the bottom 
 of the dish: put the partridges in, 
 and half a pint of good broth. 
 Put puff paste on the edge of the 
 dish, and cover with the same; 
 brush it over with egg, and bake 
 an hour. 
 
 PARTRIDGE SOUP.— Take 
 two partridges ; skin them ; and 
 cut them into pieces, with three 
 or four slices of ham, a stick of 
 celery, and three large onions cut 
 into slices. Fry them all in but- 
 ter till brown, but take care not to 
 burn them. Then put them into 
 a stew-pan, with five pints of boil- 
 ing water, a few pepper-corns, a 
 shank or two of mutton, and a lit- 
 tle salt. Stew it gently two hours; 
 then strain it through a sieve, and 
 put it again into a stew-pan, with 
 some stewed celery andfried bread; 
 when it is near boiling, skim it, 
 pour it into a tureen, and serve it 
 up hot. 
 
 PARSLEY, tocrisp. — Washit; 
 put it into a Dutch oven, at a mo- 
 derate distance from the fire, and 
 keep turning it till crisp ; lay 
 small pieces of butter upon it, but 
 not to make it greasy. 
 
 PARSLEY, md other herbs to 
 dry . — Pick them clean from all 
 decayed leaves. Put in a sieve ; 
 cover with blotting paper, and ex- 
 pose to the sun ; or in a very slow 
 oven, and turn them often; the 
 quicker they are dried the better. 
 Aromatic herbs, if not dried quick- 
 ly, will lose much of their flavour. 
 They may be dried also in a Dutch 
 oven. Rub them, and pass through 
 a sieve. Parsley thus prepared is 
 
 very pleasant and useful ; it breaks 
 into parts as small as are obtained 
 by chopping. When parsley and 
 butterare wanted, itis only required 
 to put a small quantity into the 
 saucepan with the butter. 
 
 All dried herbs should be kept 
 from the air in paper bags. 
 
 PARSLEY, to pickle . — Take a 
 good quantity of curled parsley ; 
 put it into very strong salt and 
 water ; let it stand a week ; put 
 it into another strong salt and wa- 
 ter, and let it stand another week ; 
 drain well ; put it in spring water, 
 and change it every day for three 
 d.ays ; and scald it in hard water 
 till it becomes green; take out, 
 and drain dry; boil a quart of 
 distilled vinegar a few minutes, 
 with mace, sliced nutmeg, and two 
 or three shalots. When it is cold, 
 pour it on the parsley, with three 
 slices of horse radish. Keep for 
 use. 
 
 PARSLEY PIE.— Lay a fowl 
 or a few bones of the scrag of veal, 
 seasoned, into a dish ; scald a col- 
 ander-full of picked parsley in 
 milk ; season ; and add to it the 
 fowl or meat, with a tea-cupful of 
 any sort of good broth, or weak 
 gravy. When it is baked, pour in- 
 to it a quarter of a pint of cream 
 scalded, with the size of a walnut 
 of butter, and a little flour. Shake 
 it round to mix with the gravy 
 already in. 
 
 Lettuces, white mustard leaves, 
 or spinach, may be added to the 
 parsley, and scalded before put in. 
 
 PARSLEY SAUCE.— Pound 
 a handful of parsley, and put it in- 
 to a stewpan in good culhs, suffi- 
 cient for the quantity of sauce 
 wanted ; simmer it fifteen minutes, 
 and sift it in a sieve ; add some 
 butter rolled in flour; make a 
 liaison ; and, lastly, add a lemon 
 squeeze. 
 
 PASTE. — It is made by beat- 
 
PAS 
 
 PAS 
 
 295 
 
 Ing, say, half a cupful of flour in 
 water, to the consistence of pud- 
 ding batter ; add half a teaspoon- 
 ful of powdered alum ; put it on 
 the fire, and stir till it boils. 
 
 A little powdered corrosive sub- 
 limate will cause it to keep long, 
 and a few drops of any of the es- 
 sential oils will prevent mouldi- 
 ness. The addition of a little 
 sugar, or powdered resin, makes 
 it more adhesive. 
 
 PASTE and PIES, General 
 Directions. — The most important 
 thing in all kinds of pastry is the 
 proper heat of the oven. Raised 
 pies should have a quick oven, 
 and well closed up, or the pie will 
 fall in at the sides ; it should not 
 have any water put in till the mi- 
 nute it goes to the oven ; it makes 
 the crust sad, and may cause the 
 pie to run. Light paste requires a 
 moderate oven, but not too slow ; 
 it will make it sad, and a quick 
 oven will soon burn it, and not 
 give it time to rise. Tarts that 
 are iced require a slow oven, or 
 the icing will brown, and the paste 
 not be nearly baked. This sort of 
 tarts ought to be made of sugar 
 paste, and rolled very thin. 
 
 PASTE foe BIRDS. — 1 lb. of 
 unsifted flour ; 2 ozs. of butter ; 4 
 ozs. of sugar; three hard-boiled 
 eggs, cut up very small. Put 
 them into a sancepan, over a slow 
 fire, and stir till it becomes crum- 
 bly. Do not let it be burned. 
 When this is ready, put a pint of 
 cracked hempseed to the mixture, 
 and mix well together. When 
 it is baking, add a pennyworth 
 of saffron, and mix it with the 
 rest. If kept in a dry place, it 
 will keep for months. 
 
 Another. — Mix well together 3 
 lbs. of powdered or ground split- 
 peas, 1£ lb. of fine crumbs of bread, 
 and coarse sugar ; the yolks of six 
 eggs, and 6 ozs. of unsalted but- 
 
 ter. Put one-third of the mix- 
 ture at a time, in a frying-pan, over 
 a gentle fire, and stir it until it is 
 just browned. When the other 
 two parts are thus done, and all 
 are cold, add to the whole mass, 6 
 ozs. of maw seed, with 6 ozs. of 
 good bruised hemp seed, separated 
 from the husks. Mix all together. 
 It is an excellent food for all sing- 
 ing birds. 
 
 PASTE, to keep a year. — Dis- 
 solve in cold water, 2 ozs. of glue, 
 and 1 oz. of alum. Mix intimate- 
 ly with flour, and then boil. When 
 nearly cool, stir in two teaspoon- 
 fuls of oil of cloves, or lavender. 
 Make it into a pint of paste. Keep 
 in a well covered vessel. 
 
 PASTE, for Custards. — Put 
 | lb. of butter in a pan of water ; 
 take 2 lbs. of flour, with as much 
 water as will make it into a good 
 paste ; work it well ; and when 
 cooled a little, raise the custard; 
 put a paper round the inside of 
 them, and when they are half 
 baked, fill them. When you make 
 any land of dripping paste, boil it 
 four or five times in plenty of wa- 
 ter to take off the strength ; when 
 you make a cold crust with suet, 
 shred it fine ; pour part of it into 
 the flour; then make it into a 
 paste, and roll it out as before. 
 
 PASTE, for meaty or savoury 
 pies. — Sift 2 lbs of fine flour to 1| 
 lb. of good salt butter, which break 
 into small pieces; rub gently to- 
 gether the flour and butter, and 
 mix up with yolks of three eggs 
 well beat up, adding nearly a pint 
 of spring water; roll the paste 
 out and double it in folds three 
 times, and it is ready. 
 
 PASTE, for Tarts. — Take 1 lb. 
 of tine flour ; beat the white of an 
 egg to a strong froth ; mix with 
 it as much water as will make it 
 into a stiff paste ; roll it out very 
 thin ; lay 3 ozs. of butter in thin 
 
296 
 
 PAS 
 
 PAT 
 
 pieces ; dredge it with a little flour 
 left for that purpose ; roll it up 1 
 tight; then roll it out again; do 
 bo again until all the \ lb. of but- 
 ter and flour is done; cut into 
 square pieces, and make the tarts ; 
 it requires a quicker oven than 
 crisp paste. 
 
 PASTE, rich puff . — Puffs may 
 be made of any sort of fruit, but it 
 should beprepared first with sugar. 
 
 Weigh an equal quantity of but- 
 ter with as much fine flour as you 
 judge necessary ; mix a little of 
 the former with the latter, and wet 
 it with as little water as will make 
 into a stiff paste. Roll it out, and 
 put all the butter over it in slices, 
 turn in the ends and roll it thin ; 
 do this twice, and touch it no more 
 than can be avoided. The butter 
 may be added at twice ; and to 
 those who are not accustomed to 
 make paste it may be better to 
 do so. 
 
 A quicker oven than for short 
 crust. 
 
 PASTE, less rich . — Weigh a 
 pound of flour, and a quarter of a 
 pound of butter, rub them together, 
 and mix into a paste with a little 
 water, and an egg well beaten — of 
 the former as little as will suffice, 
 or the paste will be tough. Roll, 
 and fold it three or four times. 
 
 Rub extremely fine in one pound 
 of dried flour six ounces of butter, 
 and a spoonful of white sugar; 
 work up the whole into a stiff 
 paste with as little hot water as 
 possible. 
 
 PASTE, without . butter for 
 family pies . — Cut some slices of 
 beef suet very thin; put some 
 flour on the table; lay the suet 
 upon it ; roll it with a rolling-pin 
 till it is quite soft; rub it very 
 fine into some flour, and mix it 
 with cold water. It is much bet- 
 ter done this way than chopped, 
 and makes a very good crust for 
 
 any pie that is to be eaten hot, or 
 for fruit puddings. 
 
 PASTILES, for perfuming 
 sick rooms . — Powder and mix gum 
 benzoin, 8 ozs. ; gum storax, 4 ozs. ; 
 frankincense, 8 ozs. ; fine charcoal, 
 1 lb. Add tincture of benzoin, 3 
 ozs. ; essence of ambergris, 1 oz. ; 
 essence of musk, £ oz. ; 1 oz. of 
 almond oil, and 2 ozs. of clear 
 syrup ; mix into a stiff paste, and 
 form into pastiles of a conical form 
 dry in the heat of the sun. 
 
 PATTIES, to make . - — Raise 
 them of an oval form, and bake 
 them as for custards; cut some 
 long narrow bits of paste, and bake 
 them on a dusting box, but not too 
 round as they are for handles ; fill 
 the patties, when quite hot, with 
 the meat ; set the handles across 
 the patties; they will look like 
 baskets ; if the walls of the patties 
 have been nicely pinched when 
 they were raised, five will be a 
 dish. 
 
 PATTIES, to make tint- —Slice 
 turkey, lamb, with the iat, chicken, 
 loin of veal, or sirloin of beef, pars- 
 ley, thyme, and lemon-peel shred ; 
 pound it very fine; season with 
 pepper, and salt ; make a fine puff 
 paste; roll it into thin square 
 sheets ; put the forcemeat in the 
 middle ; cover close all around, and 
 set the paste even ; just before they 
 go into the oven, wash them over 
 with the yolk of an egg ; bake 20 
 minutes in a quick oven; have 
 ready white gravy, seasoned with 
 pepper, salt, and shalot, and thick- 
 ened with cream or butter. When 
 baked, make a hole in the top of 
 each, and pour in some gravy, but 
 not so as to run out. 
 
 PATTIES, common.— Take the 
 kidney part of a very fat loin of 
 veal ; chop the kidney, veal, and 
 fat, very small, all together ; sea- 
 son with mace, pepper, and salt, 
 to your taste ; raise little patties 
 
PEA 
 
 PEA 
 
 297 
 
 the size of a tea- cup ; fill them with 
 the meat ; put thin lids on them ; 
 bake very crisp. 
 
 PATTIES, fried. — Cut | lb. of 
 leg of veal very small, with six 
 oysters ; put the liquor of the oys- 
 ters to the crumb of a penny loaf ; 
 mix with a little salt ; put into a 
 tossing pan with \ lb. of butter ; 
 keep stirring for a few minutes 
 over the fire; make a good puff 
 paste, roll it out, and cut it into 
 little bits the size of a crown piece, 
 various shapes ; put a little of the 
 meat upon them, and a lid to cover ; 
 turn up the edges, to keep in the 
 gravy; fry them in a panful of 
 hog’s lard. 
 
 PATTIES, like mince pies.— 
 Chop the kidney and fat of cold 
 veal, apple, orange, and lemon-peel 
 candied, and fresh currants, a little 
 wine, two or three cloves, a little 
 brandy, and a bit of sugar. Bake 
 as before. 
 
 PATTIES, Savoury.-Take lib. 
 of the cold loin of veal, or cold 
 fowl, either boiled or roasted, and 
 £ lb. of beef suet ; chop them as 
 small as possible with a little pars- 
 ley; season well with nutmeg, 
 pepper, and salt; put them in a 
 tossing-pan, with half a pint of 
 veal gravy; thicken the gravy 
 with a little flour and butter, and 
 two spoonfuls of cream, and shake 
 them over the fire for two minutes ; 
 fill your patties. 
 
 PATTIES, Sweet.— Take the 
 meat of a boiled calf’s foot, two 
 large apples, and 1 oz. of candied 
 orange ; chop them very small ; 
 grate half a nutmeg; mix them 
 with the yolk of an egg, a spoon- 
 ful of French brandy, and \ lb. of 
 currants ; make a good puff paste, 
 and roll it in different shapes and 
 fill ; they may be baked or fried. 
 
 PEACH. -Dr. King, of America, 
 says, “ The dried peach, boiled or 
 stewed with sugar, is aperient, and 
 
 very wholesome for persons con- 
 stipated, especially invalids. The 
 kernels are bitter, but form a most 
 valuable remedy. They are a 
 great tonic for the stomach and 
 bowels, and strengthen the diges- 
 tive organs. Made into a decoc- 
 tion, they give strength to persons 
 recovering from the dysentery. It 
 may be sweetened to render it pal- 
 atable. The leaves and bark are 
 tonic, purgative, and diuretic, and 
 are very useful in leucorrhcea, or 
 whites, debility, and irritation of 
 the stomach and lungs.” 
 
 The flowers and kernels, say 1 
 oz. each, boiled, and sweetened, is 
 a remedy for children teething, 
 and for worms. 
 
 PEACH BLOSSOMS, Syrup 
 of. — Infuse peach blossoms in hot 
 water, sufficient to cover them ; 
 let them stand in a hot water-bath 
 for 24 hours covered close ; then 
 strain and put in fresh flowers; 
 infuse as before; again strain; 
 and a third time add fresh peach 
 blossoms to the liquor; then to 
 every lb. of the infusion, add 2 lbs. 
 of double refined sugar, and setting 
 it in a hot water-bath, make a 
 syrup. 
 
 PEACH COLOUR RIBBON, 
 to restore when turning red. — Salt 
 of potash dissolved in water; place 
 the ribbon on a clean table, and 
 apply the mixture with a sponge. 
 
 PEACH LEATHER. This 
 
 preparation is much relished by 
 invalids, and is thus made ; — 
 Squeeze out the pulp of very ripe 
 peaches, add a Little sugar; give 
 one boil, and spread it half an inch 
 thick on a plate, and let it dry till 
 quite dry and tough. Roll it in 
 layers, with clean paper between. 
 
 PEACH MARMALADE.-The 
 same as Apricot Marmalade. See 
 page 26. 
 
 PEACH WINE.— Take 9 gal- 
 lons of cold soft water ; refined su- 
 
298 
 
 PEA 
 
 PEA 
 
 gar, 13 lbs. ; honey, 3 lbs. ; white 
 tartar, in fine powder, 2 ozs. ; 30 or 
 40 peaches ; then ferment without 
 the peaches, and add a gallon of 
 brandy. Put into the vat ; and the 
 day after, (before the peaches are 
 ut in) take the stones from them ; 
 reak them and the kernels ; then 
 put them and the pulp into the 
 vat, and proceed with the general 
 process. 
 
 PEACH and APRICOT 
 WINE. — Pare and stone peaches 
 and nectarines; slice thin, and 
 pour upon them If gallons of wa- 
 ter, and a quart of sherry ; sim- 
 mer the whole gently till the fruit 
 becomes soft ; pour the liquid in- 
 to another vessel containing more 
 peaches sliced, to stand 12 hours. 
 Strain out the whole of the liquid, 
 and put into a cask to ferment. 
 Add If lb. of sugar to each gallon. 
 Boil 1 oz. of cloves in a quart of 
 sherry wine ; add to the whole. 
 To give it a peculiar flavour boil f 
 oz. of mace, and f oz. of nutmegs 
 in a quart of sherry, and pour it 
 into the wine when fermenting ; 
 it should be poured in hot. 
 
 PEACHES in Brandy. See 
 Apricot , page 26. 
 
 PEACHES, to dry. The same 
 as Apricots , page 26. 
 
 PEACH JELLY. The same 
 as Apricot Jelly , page 26. 
 
 PEACHES, to preserve. The 
 same as Apricots , page 25. 
 
 PEARL POWDER.— Dissolve 
 bismuth in nitro muriatic acid, 
 and gradually add cold distilled 
 water, and upon it a beautiful white 
 powder will be precipitated. 
 
 PEARL WATER, for the face. 
 — Put f lb. of the best Windsor 
 soap, scraped very fine, into a gal- 
 lon of boiling water. Stir it well 
 for some time, and let it cool. 
 Add a pint of rectified spirit of 
 wine, and f oz. of oil of rosemary. 
 Stir well. The Italians call this 
 
 compound Tincture of Pearls. It 
 is a good cosmetic, and will remove 
 freckles 
 
 PEARS, Baked . — These need 
 not be of a fine sort ; but some 
 taste better than others, and often 
 those that are least fit to eat raw. 
 Wipe, but do not pare, and lay 
 them on tin plates, and bake them 
 in a slow oven. When enough to 
 bear it, flatten them with a silver 
 spoon. When done through, put 
 them on a dish. They should be 
 baked three or four times gently. 
 
 PEARS, Jargonelle , to preserve. 
 — Pare them very thin, and sim- 
 mer in thin syrup ; let them lie a 
 day or two. Make the syrup richer, 
 and simmer again; and repeat 
 this till they are clear ; then drain, 
 and dry them in the sun or a cool 
 oven a very little time. They may 
 be kept in syrup and dried as 
 wanted, which makes them more 
 moist and rich. 
 
 PEAR JELLY. — The large 
 stew pears, previously stewed in 
 the oven with a little water make 
 good jelly. Or take jargonelle, or 
 French pears, and boil them to a 
 pulp; then boil gently over the 
 fire with as much sugar as there 
 is pulp for about twenty minutes, 
 till it is moderately thick. Put in 
 jars, and cover close. Gu. 
 
 PEARS, Stewed. — Pare and 
 halve, or quarter, large pears, ac- 
 cording to their size ; throw them 
 into water, as the skin is taken off 
 before they are divided, to prevent 
 their turning black. Pack them 
 round a stew-pan, and sprinkle as 
 much sugar over as will make 
 them sweet, and add lemon peel, a 
 clove or two, and some allspice 
 cracked ; cover them with water. 
 Cover them close, and stew three 
 or four hours ; when tender, take 
 them out, and pour the liquor over 
 them. The stone pears may be 
 done in the oven with sugar only. 
 
PEA 
 
 PEA 
 
 299 
 
 PEAS > green, to preserve . -Shell, 
 and put them into a kettle of water 
 when it boils ; give them two or 
 three warms only, and pour them 
 in a colander. Drain, and turn 
 them out on a cloth, and then on 
 another to dry perfectly. When 
 dry, bottle them in wide-mouthed 
 bottles ; leaving only room to pour 
 clarified mutton suet upon them 
 an inch thick, and for the cork. 
 Kosin it down ; and keep in the 
 cellar, or in the earth, as directed 
 for gooseberries. When they are 
 to be used, boil them till tender, 
 with a bit of butter, a spoonful of 
 sugar, and a bit of mint. 
 
 PEAS, to boil . — Peas should 
 not be shelled long before they 
 are wanted, nor boiled in much 
 water ; when the water boils, put 
 them in, with a little salt (some 
 add a little loaf sugar, but if they 
 are sweet of themselves, it is super- 
 fluous); when the peas begin to 
 dent in the middle, they are boiled 
 enough. Strain, and put a piece 
 of butter in the dish, and stir. A 
 little mint should be boiled with 
 the peas. 
 
 PEAS MUSH. — Put a quart 
 of green peas, dried mint, and salt, 
 into a quart of water ; boil till the 
 eas are tender ; add pepper, a 
 it of butter rolled in flour ; stir 
 it altogether, and let it boil a few 
 minutes; add two quarts of milk ; 
 boil 15 minutes longer; take out 
 the mint, and serve. 
 
 PEAS PUDDING. — Put a 
 quart" of split peas into a clean 
 cloth; allow room for them to 
 swell ; boil slowly till they are 
 tender ; if the peas are good, they 
 will be ready in 2| hours. Rub 
 them through a sieve into a deep 
 dish, adding an egg or two, 1 oz. 
 of butter, pepper, and salt; beat 
 them well together for 10 minutes ; 
 flour a cloth, put the pudding in, 
 tie it tight, and boil an hour longer. 
 
 PEAS SOUP.— -Soak a quart 
 of split peas the night before, and 
 boil them with a little carbonate 
 of soda in sufficient water to allow 
 them to break. Add three or four 
 quarts of beef broth, and stew for 
 one hour; then pass the whole 
 through a sieve, and heat again. 
 Season with salt and pepper. One 
 or two small heads of celery, sliced 
 and stewed in it, will be a great 
 improvement. 
 
 Peas Soup may be made as above 
 with the addition of a little bacon 
 and veal. 
 
 PEAS SOUP, a la craw^.-Boil 
 with a little salt 5 lbs. of nice lean 
 beef in 6 quarts of water. When 
 it boils, skim, and add two carrots, 
 three whole onions, thyme, two 
 heads of celery, and three quarts 
 of old green peas ; boil till the 
 meat is quite tender ; strain, and 
 rub the pulp through a hair sieve. 
 Split the blanched part of three 
 Cos lettuces into four quarters, 
 and cut them an inch long, with a 
 little mint. Then put \ lb. of 
 butter into a stewpan that will 
 hold the soup. Put the lettuce 
 and mint into the butter, with a 
 leek sliced thin, and a pint of green 
 peas ; stew them fifteen minutes, 
 and shake often ; then put in a 
 little of the soup, and stew them 
 fifteen minutes longer ; then put 
 in the soup, and as much thick 
 cream as will make it white. Stir 
 till it boils. Put toasted bread or 
 French roll at the bottom of the 
 dish, and pour the soup over it. 
 
 PEAS SOUP, with meat.' 
 Take a small knuckle of veal, or 4 
 lbs of coarse lean beef ; chop into 
 pieces ; put on the fire in 6 quarts 
 of water. Add 1 lb. of lean bacon 
 steeped in vinegar an hour, mace, 
 cloves, cayenne, a little white pep- 
 per, sweet herbs, and parsley, and 
 a crust of bread, toasted crisp; 
 cover closely, and boil gently over 
 
300 
 
 PEN 
 
 PEP 
 
 a slow fire, till it is half done. 
 Strain, and put to it a pint of green 
 peas, lettuce, and celery, all cut 
 small; cover closely, and stew 
 very gently over a slow fire for 
 two hours. In the mean time 
 boil a pint of peas in a pint of 
 water very tender; strain well 
 through a coarse sieve, and pour 
 all the pulp into the soup; boil 
 together, and add salt. 
 
 PEAS SOUP, White .— To 6 
 quarts of water put a knuckle of 
 veal, a large fowl, 1 lb. of lean 
 bacon, and £ lb. of rice, two ancho- 
 vies, a few pepper-corns, onions, 
 sweet herbs, and 3 heads of celery 
 sliced. Stew all together till the 
 soup is as strong as you like it ; 
 then strain through a hair sieve 
 into a earthen pot ; let it stand all 
 night ; take offthe scum, and pour 
 it off clear ; add £ lb. of J ordan al- 
 monds, beaten fine; boil a little, and 
 then strain. Put in a pint of cream 
 and the yolk of an egg. 
 
 PENCIL DRAWINGS, to fix. 
 Dissolve white resin in spirits of 
 wine ; lay the pencil drawing on 
 its face upon a sheet of clean pa- 
 per, and brush the back of the 
 drawing with the solution. This 
 penetrates through the paper, and 
 as the spirit evaporates, the resin 
 is deposited as a varnish on the 
 drawing. It does not cockle the 
 paper, which watery solutions will 
 do ; and as the brush only passes 
 over the back of the drawing, none 
 of the pencil marks are in any de- 
 gree removed. 
 
 Pencil , or Chalk Drawings , to 
 fix . — Immerse the drawing in a 
 weak solution of isinglass ; allow- 
 ing no part of the drawing to re- 
 main without the isinglass passing 
 over it, or it will look spotty. 
 Drain it, by holding the drawing 
 up by one end over a plate. 
 
 PENNYROYAL.— This plant 
 is perennial, it flowers in August 
 
 and September. It is warm, pun- 
 gent, aromatic, stimulating, and 
 diaphoretic; like spearmint, but 
 not so agreeable. It contains a 
 volatile oil which is obtained by 
 distillation. The infusion is warm- 
 ing to the stomach, and allays 
 sickness. It relieves spasms, hys- 
 terics, flatulency, and colic, and 
 promotes expectoration in dry con- 
 sumptive coughs. It promotes 
 perspiration, and is most valuable 
 in obstruction of the menses. 
 
 PENNYROYAL WATER.— 
 Pennyroyal leaves, dry, 1£ lb. ; 
 water, from 1£ to 2 gallons. Draw 
 off by distillation, one gallon. It 
 is a specific remedy for female ob- 
 structions. It is good for gout, 
 rubbing the parts with it till they 
 are red ; ana if salt be added, it is 
 good for the side in liver com- 
 plaints. It is very warming to 
 the stomach, produces perspiration, 
 and therefore is good for coughs, 
 asthma, &c. An infusion of the 
 herb in hot water is nearly as good. 
 
 PEPPER POSSET; once so 
 highly esteemed for the cure of 
 colds, &c. Put a dozen pepper- 
 corns, or a dozen allspice, into a 
 pint of milk, and let it simmer 
 slowly ; when it boils, pour in a 
 gill of sherry, and let all boil till 
 the curd becomes hard ; strain off 
 the whey, and drink it hot. 
 
 PEPPER POT. — Into 3 quarts 
 of water, put what vegetables you 
 like; cut them very small, and 
 stew them with 2 lbs. of neck of 
 mutton, and 1 lb. of picked pork, 
 till tender. Half an hour before 
 serving, clear a lobster, or crab, 
 from the shell, and put it in. Sea- 
 son with salt and cayenne. Small 
 suet dumplings may be boiled in 
 the same liquid. 
 
 Instead of mutton, a fowl may 
 be used. Pepper-pot may be made 
 of various things. It is a proper 
 mixture of fish, flesh, fowl, vege- 
 
PEP 
 
 PER 
 
 36l 
 
 tables, and pulse. Boil a small 
 quantity of rice with the whole. 
 
 PEPPER WATER, Spirits 
 otis Jamaica , — Take of Jamaica 
 pepper water, half a pound ; proof 
 spirit, three gallons ; water, two 
 gallons. Distil off three gal- 
 lons. This is an agreeable cordial, 
 and may supply the use of the 
 Aromatic Water. 
 
 PEPPERMINT, Candied.- Boil 
 3 lbs of raw sugar in a pint of wa- 
 ter, till the sugar begins to candy 
 round the side, then take your pan 
 off the fire, ana drop 16 drops of 
 the oil of peppermint therein ; pour 
 it out into little round hoops made 
 of tin ; or butter a large piece of 
 paper, and lay it on the stone with 
 a square frame on paper ; and 
 pour the sugar on the paper, and 
 it will become all over beautifully 
 spotted, and then with a knife, cut 
 it into what size or shape you 
 please. 
 
 PEPPERMINT DROPS.— 
 Sift finely powdered loaf sugar into 
 lemon juice, sufficient to make it 
 of a proper consistence; gently 
 dry it over the fire a few minutes ; 
 take off, and add about 20 drops of 
 oil of peppermint for every pound 
 of sugar. Drop them from the 
 point of a knife upon buttered 
 paper. 
 
 Another . — Mix 1 lb. of sifted 
 loaf sugar with the whites of 3 
 eggs ; and 10 or 15 drops of the 
 oU of peppermint, beat, and mix 
 well. Drop as before directed. 
 
 PEPPERMINT, Mentha Pi- 
 
 erita . — This plant is perennial. 
 
 t flowers in August ana Septem- 
 ber. The leaves have a strong 
 and agreeable smell, and a pun- 
 gent aromatic taste. It is stimu- 
 lant, diaphoretic, antispasmodic, 
 and anti-emetic. Its stimulating 
 property is very volatile, produc- 
 ing in the mouth a peculiar sen- 
 sation of coldness. It is very use- 
 
 ful in spasms, flatulency, colic, 
 cramps of the stomach. The oil 
 may be taken two or three drops 
 in a cupful of water, or cold tea. 
 
 PEPPERMINT LOZENGES 
 —Dissolve \ oz. of isinglass, and 
 1 oz. of gum arabic, in a quart of 
 boiling water, and let it stand till 
 cold. Grate 7 lbs. of loaf sugar, 
 and sift it through a fine sieve ; 
 then add 50 drops of the oil of pep- 
 permint. Mix all together pretty 
 stiff. Lay part of the sugar on a 
 fine marble stone, roll it thin, and 
 cut it with a tin mould of the size 
 of the lozenges. 
 
 PEPPERMINT WATER.— 
 Cut full grown peppermint into 
 short lengths ; fill your still with 
 it, and put it half full of water. 
 When it nearly boils, and the still 
 begins to drop, if your fire be too 
 hot, decrease the heat, to keep it 
 from boiling over, or the water 
 will be muddy. The slower the 
 still drops, the water will be the 
 clearer and stronger, but do not 
 spend it too far; the next day 
 bottle it ; let it be uncorked a few 
 days to take off the fire of the still. 
 
 PERCH, to boil . — Put them in- 
 to cold water, boil them carefully 
 and serve with melted butter and 
 soy. Perch is a most delicate fish. 
 They may be either fried or stew- 
 ed, but in stewing they do not 
 preserve so good a flavour. 
 
 PERCH, to fry . — Scale gut, 
 and well wash; then dry them, 
 and lay them separately on a board 
 before the fire, after dusting some 
 flour over them. Fry them of a 
 fine colour with fresh dripping; 
 Serve with crimp parsley, and 
 plain butter. 
 
 PERCH, to /ry.— Clean and 
 scale them, and slit the sides in 
 several places; marinate them 
 about an hour in the juice of a 
 lemon, with pepper, salt, sprigs of 
 parsley, a clove of garlic, and a 
 
302 
 
 PER 
 
 PHE 
 
 bay leaf; then drain, and roll 
 them in flour, to fry of a good 
 brown colour; serve with fried 
 parsley. 
 
 PERFUME, against moths . — 
 One oz. each of cinnamon, cloves, 
 nutmegs, carraway seeds, mace, 
 camphor, and two ounces of orris 
 root. — Place in little bags. 
 
 PERFUME for GLOVES 
 
 and HANDKERCHIEFS. 
 
 Ambergris, 1 drachm; civet, 1 
 drachm; oil of lavender, 3 drachms ; 
 oil of bergamot, 3 drachms ; cam- 
 phor, £ oz. ; spirit of wine, \ pint. 
 Cork and shake well for 10 days ; 
 Alter, and bottle. 
 
 PERFUME, to prevent infec- 
 tion. — Take gum benjamin, storax, 
 and galbanum, £ oz. each ; pow- 
 der them with oil of myrrh, and 
 burn them on a hot plate or shovel. 
 
 PERFUMED POWDER, for 
 boxes and drawers. — Mix 1 oz. 
 each of the following orris pow- 
 der, coriander, cloves, cinnamon, 
 rose leaves, lavender flowers, musk, 
 £ oz.; camphor, 1 oz. Put into 
 small bags for use. 
 
 PERMANENT INK, for 
 marking linen. — Take half an 
 ounce of vermilion, and a drachm 
 of salt of steel ; let them be levi- 
 gated with linseed oil to the thick- 
 ness or limpidity required for the 
 occasion. This has not only a 
 very good appearance, but will be 
 found to resist the effects of acids, 
 as well as all alkaline leys. It 
 may be made of other colours by 
 substituting the proper articles in- 
 stead of vermilion. 
 
 PERRY. — It is made from 
 pears in the same way as cider is 
 made. The best pears for this 
 purpose are such as are adapted 
 for eating, and the redder they are 
 the better. The pears must be 
 quite dry. 
 
 PERSIAN MEAT CAKES. 
 —Take the fat and sinews from 
 
 the meat of a leg of mutton ; beat 
 in a marble mortar with pepper, 
 salt, and the juice of onions, and 
 sweet herbs. Make them all into 
 flat cakes, and keep them pressed 
 between two dishes for 12 hours, ; 
 then fry them with butter, and 
 serve them with the same. 
 
 PERSPIRATION, to restrain. 
 — Spring water, 2 ozs. ; diluted 
 sulphuric acid, 40 drops; com- 
 pound spirits of lavender, 2 
 drachms; take a table-spoonful 
 twice a day. 
 
 PERUVIAN BARK. See 
 
 Robinson's Herbal on this valuable 
 plant. 
 
 PEWTER, to clean. — Scour it 
 with fine Calais sand in a solution 
 of potass, or soda, with a little oil 
 of tartar. Dry and polish with 
 whiting. 
 
 PHEASANT, to choose .— 1 The 
 cock bird is accounted best, except 
 when the hen is with egg. ■ If 
 young he has short, blunt, or 
 round spurs ; but if old they are 
 long ana sharp. 
 
 PHEASANT, to roast. — Roast 
 them as turkey ; and serve with a 
 fine gravy (into which put a very 
 small bit of garlic), and bread- 
 sauce. When cold, they may be 
 made into excellent patties, but 
 their flavour should not be over- 
 powered by lemon. 
 
PIC 
 
 PIC 
 
 303 
 
 PHEASANT, to stew .— Put it 
 into the stewpan, with as much 
 veal stock as will cover it ; stew it 
 till there is liquor enough left for 
 sauce ; skim, and add artichoke 
 bottoms parboiled, beaten mace, a 
 glass of wine, pepper and salt; 
 thicken with a piece of butter 
 rolled in flour, and a little lemon- 
 juice; take up the pheasant; pour 
 the sauce over it; put forcemeat 
 balls into the dish, and serve it. 
 
 PICKLE, Ficallillo , or Indian 
 Fickles . — Lay 1 lb. of white gin- 
 ger in water a night, then scrape, ; 
 slice, and lay it in salt till the other I 
 ingredients are ready. Peel, slice, 
 and salt 1 lb. of garlic three days, , 
 then put in the sun to dry. Salt 
 and dry long pepper in the same 
 way. 
 
 Prepare various sorts of vege- 
 tables thus : Quarter small white 
 cabbages, salt three days, squeeze 
 and set in the sun to dry. 
 
 Cauliflowers cut in their branch- 
 es ; take off the green from the 
 radishes ; cut celery in three-inch 
 length ; ditto young French beans 
 whole, and the shoots of elder, 
 which will look like bamboo. Ap- 
 ples and cucumbers, the least seedy 
 sort ; cut them in slices or quart- 
 ers. All must be salted, drained, 
 and dried in the sun, except the 
 latter; over which pour boiling 
 vinegar, and in 12 hours drain 
 them, but use no salt. 
 
 Put the spice, garlic, £ lb. of 
 mustard-seed, and vinegar enough 
 for the quantity to pickle, into a 
 stone jar, and 1 oz. of turmeric. 
 ■When the vegetables are ready, 
 put some of them into a two-quart 
 stone jar, and pour over them one 
 quart of boiling vinegar. Next 
 day take out those vegetables; 
 and when drained, put them into 
 a large stock jar, and boiling the 
 vinegar, pour it over more of the 
 vegetables ; let them lie a night, 
 
 and do as above. Thus proceed 
 till you have cleansed each set 
 from dust ; then to every gallon of 
 vinegar put 2 ozs. of flour of mus- 
 tard, mixing, by degrees, with a 
 little of it boiling hot. The whole 
 of the vinegar should be previ- 
 ously scalded, but left to be cold be- 
 fore it is put to the spice. Stop 
 the jar tight. 
 
 This pickle will not be ready for 
 a year ; but you may make a small 
 jar for eating in a fortnight, only 
 by giving the cauliflower one scald 
 in water, after salting and drying 
 as above, but without the prepara- 
 tive vinegar ; then pour the vine- 
 gar, that has the spice and garlick 
 boiling hot over. If at any time 
 it be found that the vegetables 
 have not swelled properly, boiling 
 the pickle, and pouring it over them 
 hot, will plump them. 
 
 PIC-NIC BISCUITS. — Into 
 1 lb. of flour, work very small 2 ozs. 
 of butter, mix well with half a 
 salt-spoonful of the finest carbon- 
 ate of soda, 2 ozs. of sugar, mix 
 these thoroughly with the flour, 
 and make up the paste with a few 
 spoonfuls of milk, not more than 
 quarter of a pint. Knead it very 
 smooth, and roll it quarter of an 
 inch thick, cut in rounds, 1£ inch 
 diameter, roll it thin, prick them 
 well, lay on tins sprinkled with 
 flour, bake in a slow oven till they 
 are crisp. When they are cold, 
 put them into dry canisters. Cream 
 instead of milk will greatly enrich 
 them. Carraway seeds or ginger 
 can be added at pleasure. The 
 quantity of soda should be so small 
 as not to taste them in the slight- 
 est; milk which is slighly sour, 
 may be used with it. 
 
 PICTURE FRAMES, to gild , . 
 —The size may be made of white 
 of egg diluted with water, or parch- 
 ment boiled to a strong size ; but 
 the cheapest is the Japanner’a gold 
 
304 
 
 PIG 
 
 PIG 
 
 size. Size the frame, and lay on 
 the gold. When perfectly dry, 
 burnish with an agate. Isinglass 
 makes a good varnish. 
 
 PICTURE VARNISH.— Mas- 
 tic varnish. 
 
 PIES, Oswego . — Line a deep 
 plate with crust, and bake it in a 
 quick oven ; when done, fill with 
 the Custard, (See Custard, boiled, 
 made of Oswego, &c.,) strew the 
 top with powdered sugar, dust it 
 with the com, and set it again in 
 the oven to bake. 
 
 PIGS, Management of , ’ when 
 Feeding . — It is stated in Wade’s 
 British History, that a gentleman 
 in Norfolk put up six pigs, of 
 nearly equal weight, to feed at the 
 same time, and treated them the 
 same as to food and litter for seven 
 weeks. Three of them were left 
 to shift for themselves as to clean- 
 liness ; the other three were kept 
 as clean as possible, by a man em- 
 ployed for the purpose, with a 
 curry-comb and brush. The last 
 consumed in the seven weeks few- 
 er peas by five bushels than the 
 other three, yet weighed more 
 when killed by two stones and four 
 pounds upon the average. 
 
 PIG, to bake a . — Lay the pig in 
 a well-buttered dish; flour it all 
 over ; rub some butter on it, and 
 send it to the oven ; when done, 
 take it out, rub it over with a but- 
 tered cloth, and put it into the oven 
 again till it is dry ; lay it in the 
 dish, and cut up. Take the fat 
 from the dish it was baked in, and 
 some gravy will remain at the 
 bottom ; put this to a little veal 
 gravy, with butter rolled in flour, 
 and boil it up with the sage that 
 comes out of the body. Serve 
 with apple or currant sauce. 
 
 PIG, to barbacue . — Dress a pig 
 of ten weeks old, as if for roasting; 
 make a forcemeat of two anchovies, 
 Bis sage leaves, and the liver of the 
 
 pig, all chopped very small; put 
 them into a mortar, with the 
 crumbs of half a penny loaf, 4 ozs. 
 of butter, half a teaspoonful of 
 cayenne, and half a pint of red 
 wine ; beat all to a paste ; put it 
 into the pig’s belly, and sew it up; 
 place the pig before a brisk fire ; 
 singe it well ; put port wine in the 
 dripping pan freely, and baste it 
 well at the time of roasting. When 
 nearly done, take the sauce and 
 bread, and add an anchovy chop- 
 ped small, sweet herbs, half a 
 lemon ; then draw the pig. Gar- 
 nish with slices of lemon. It will 
 take four hours to roast. 
 
 PIG’S CHEEK, to prepare 
 for boiling. — Cut off the snout, and 
 clean the head ; divide it, and take 
 out the eyes and the brains ; 
 sprinkle the head with salt, and 
 let it drain 24 hours. Salt it with 
 common salt and saltpetre; let it 
 lie 9 days if to be dressed without 
 stewing with peas, but less if to 
 be dressed with peas ; and it must 
 be washed first, and then simmer 
 till all is tender. 
 
 PIG’S FEET and EARS.— 
 Clean carefully, and soak some 
 hours, and boil them tender ; then 
 take them out ; boil some vinegar 
 and a little salt with some of the 
 water, and when cold put it over 
 them. When they are to be 
 dressed, dry them, cut the feet in 
 two, and slice the ears ; fry, and 
 serve with butter, mustard, and 
 vinegar. They may be either 
 done in batter, or only floured. 
 
 PIG’S FEET and EARS, to 
 ragout. — Boil them ; split the 
 feet down the middle, and cut the 
 ears in narrow slices ; dip them in 
 butter, and fry brown ; take beef 
 gravy, a teaspoonful of lemon 
 pickle, a table-spoonful of mush- 
 room ketchup, one of browning, 
 and a little salt; thicken with 
 butter rolled in flour ; put in the 
 
PIG 
 
 PIG 
 
 305 
 
 feet and ears, and give a gentle 
 boil. Serve, laying the feet in 
 the middle of the dish, and the 
 ears round them. Garnish with 
 curled parsley. 
 
 PIG’S FEET JELLY. — Clean 
 the feet and ears well, and soak 
 them a few hours ; then boil them 
 in a very small quantity of water 
 till every bone can be taken out ; 
 throw in half a handful of chopped 
 sage, the same of parsley, and a 
 seasoning of chopped pepper, salt, 
 and mace, in fine powder; simmer 
 till the herbs are scalded, then pour 
 all into a melon-form. • Ru. 
 
 PIG’S HEAD, to collar. 
 
 Scour the head and ears ; take off 
 the hair and snout ; take out the 
 eyes and brain ; lay it into water 
 one night ; then drain, salt it well 
 with salt and saltpetre, and let it 
 lie five days. Boil it enough to 
 take out the bones ; then lay it on 
 a dresser, turning the thick end of 
 one side of the head towards the 
 thin end of the other, to make the 
 roll of equal size ; sprinkle it with 
 salt and white pepper, and roll it 
 with the ears ; put the pig’s feet 
 round the outside when boned, or 
 the thin parts of two cow heels. 
 Put it in a cloth, bind with a broad 
 tape, and boil it till quite tender ; 
 then put a good weight upon it and 
 take off the covering when cold. 
 
 If you want it more like brawn, 
 salt it longer, and use more salt- 
 petre, and add some pieces of lean 
 pork ; then cover with cow-heel, 
 to look like the horn. 
 
 PIG’S JAW, to boil—li the 
 jaw has been dried, soak it a few 
 hours in cold water ; if pickled, 
 wash it ; make three holes in the 
 thick part of the jaw, and all along 
 the two sides ; ml the holes with 
 herbs ; put into a clean cloth in 
 cold water, heat slowly, and boil 
 gently. With the herbs put salt, 
 pepper, and a few bread crumbs. 
 
 PIG, to roast a Suc/elmg Rig.— 
 Get it when just killed ; this is of 
 great advantage. Let it be scald- 
 ed. Put some sago, crumbs of 
 bread, salt, and pepper, into the 
 belly, and sew it up. Observe to 
 skewer the legs back, or the under 
 part will not be crisp. Lay it to 
 a brisk fire till dry ; then rub the 
 pig with butter in every part. 
 Dredge flour over it, and do not 
 touch it again till ready to serve ; 
 scrape off the flour with a blunt 
 knife, rub it well with a buttered 
 cloth, and take off the head while 
 at the fire ; then take it up, cut it 
 down the back and belly, lay it 
 into the dish, and chop quickly 
 the sage and bread very fine, and 
 mix plenty of fine melted butter 
 and a little flour. Put the sauce 
 into the dish after the pig has been 
 split down the back, and garnish- 
 ed with the ears and the two 
 jaws. Many servea sucking pig 
 whole. Pour the gravy into the 
 sauce ; and garnish with lemon or 
 bread sauce and currants in a basin. 
 
 PIGEONS, Aoa'ft-Wash clean; 
 chop some parsley small ; mix it 
 with crumbs of bread, pepper, salt, 
 and a bit of butter; stuff the 
 pigeons, and boil 15 minutes in 
 some mutton broth or gravy. Boil 
 some rice soft in milk ; when 
 it begins to thicken, beat the yolks 
 of two or three eggs, with two or 
 three spoonfuls of cream, and a 
 little nutmeg; mix well with a bit 
 of butter rolled in flour. 
 
 PIGEONS, to broil. — After 
 cleaning, split the backs, pepper 
 and salt them, and broil them very 
 nicely; pour over them either 
 stewed or pickled mushrooms in 
 melted butter, and serve as hot as 
 possible. 
 
 PIGEONS, in disguise. — Sea- 
 son them with pepper and salt; 
 maks a nice puff paste ; roll each 
 pigeon in a piece of it ; close them 
 
 T 
 
306 
 
 no 
 
 PIG 
 
 well; tietheminclothsseparately, 
 and mind the paste does not break ; 
 boil them in much water 1£ hour. 
 When they are untied, be careful 
 they do not break ; put them into 
 a dish, and pour a little good gravy 
 over them. 
 
 PIGEONS, in Jelly . — Take 
 some of the liquor in which a 
 knuckle of veal has been boiled ; 
 or boil a calf’s foot ; put the broth 
 into a pan with a blade of mace, 
 sweet herbs, pepper, lemon peel, 
 a slice of lean bacon, and the 
 pigeons. Bake them, and let them 
 stand to be cold. Season to taste 
 before baking. When done, take 
 them out of the liquor, cover them 
 close to preserve the colour ; clear 
 the jelly by boiling it with the 
 whites of two eggs. Strain through 
 a cloth dipped in boiling water. 
 The fat must be perfectly removed 
 before it be cleared. Put the 
 jelly over and round them rough. 
 
 PIGEONS, to jug. — Draw the 
 pigeons ; save the livers. Put 
 them in boiling water, and put 
 them on the fire two minutes; 
 take out, mince them small, bruise, 
 and mix with a little pepper, salt, 
 grated nutmeg, and lemon peel, 
 shred very fine, chopped parsley, 
 and yolks of two eggs, hard ; bruise 
 them, and put as much suet and 
 bread as liver, pounded fine ; work 
 these together with raw eggs, and 
 then roll it in fresh butter. Put a 
 piece into the crops and bellies; 
 sew up the necks and vents ; dip 
 the pigeons in water, and season 
 with pepper, and salt, as for a pie ; 
 then put them in a jug with a 
 piece of celery : stop them close ; 
 ut the jug into cold water, and 
 oil three hours. Then take out 
 of the jug, and lay them in a dish ; 
 take out the celery, and put in a 
 piece of butter rolled in flour ; 
 shake about till thick, and pour on 
 the pigeons. , 
 
 PIGEONS, a la crapandine . — 
 Take three pigeons, truss the legs 
 within, cut the flesh off the breast 
 by sliding in the knife at the side 
 of the leg, and running it up to 
 the joint of the wing; turn the 
 breast over, and flatten the body 
 with the handle of a knife ; take 
 a stewpan large enough to contain 
 them in the flattened state ; melt 
 a bit of butter in it ; add salt and 
 large pepper ; put in the pigeons 
 with their breasts down ; turn 
 them, and when three-fourths 
 done, drain them and put them on 
 the grill over a slow fire; give 
 them a fine colour, and serve them 
 under sauce aupauvre homme. 
 
 PIGEONS, ala daube . — Put a 
 layer of bacon in a saucepan, one 
 of veal, one of coarse beef, and 
 then another of veal, about a pound 
 of beef, and a pound of veal cut 
 very thin; a piece of carrot, a 
 bundle of sweet herbs, an onion, 
 some pepper, a blade or two of 
 mace, and a few cloves. Cover it 
 close, and brown it over a slow 
 fire. Put in a quart of boiling wa- 
 ter, and when stewed till the gravy 
 is rich, strain, and skim off the fat. 
 Beat a pound of veal, and one of 
 beef suet, in a mortar ; an equal 
 quantity of crumbs of bread, pep- 
 per, salt, nutmeg, beaten mace, 
 lemon-peel, parsley cut small, and 
 thyme. Mix them with the yolks 
 of two eggs, fill the pigeons, and 
 flatten the breasts ; flour, and fry 
 them in fresh butter, a little brown. 
 Pour off the fat, and put the gravy 
 over the pigeons. Stew them, 
 cover close, till done. Dish them, 
 and pour in the sauce. On each 
 pigeon lay a bay leaf, and on the 
 leaf a slice of bacon. Garnish 
 with notched lemon, and serve hot. 
 
 PIGEONS, to pot.— Let them 
 be quite fresh, clean them care- 
 fully, and season them with salt 
 and pepper : lay them close in a 
 
PlG 
 
 $ 0 1 
 
 PIG 
 
 small deep pan; for the smaller 
 the surface, and the closer they 
 are packed, the less butter will be 
 wanted. Cover them with butter, 
 then with very thick paper, tied 
 down, and bake them. When 
 cold, put them dry into pots that 
 will hold two or three in each; 
 and pour butter over them, using 
 that which was baked as part. 
 Observe that the butter should be 
 pretty thick over them, if they are 
 to be kept. If pigeons were boned, 
 and then put in an oval form into 
 the pot, they would lie closer, and 
 require less butter. They may be 
 stuffed with a fine forcemeat made 
 with veal, bacon, &c., and then 
 they will eat excellently. If a high 
 flavour is approved of, add mace, 
 allspice, and a little cayenne, be* 
 fore baking. 
 
 PIGEON, to pickle . — Bone 
 them ; turn the inside out, and 
 
 lard it. Season with a little all- 
 spice, and salt, in fine powder ; 
 turn them again, and tie the neck 
 and rump with thread. Put them 
 into boiling water ; let them boil 
 a minute or two to plump ; take 
 them out, and dry them well ; 
 then put them boiling hot into the 
 pickle, which must be made of 
 equal quantities of white wine and 
 white wine vinegar, with white 
 pepper and allspice, sliced ginger 
 and nutmeg, and two or three bay 
 leaves. When it boils up, put the 
 pigeons in. If they are small a 
 quarter of an honr will do them ; 
 but they will take twenty minutes 
 if large. Then take them out, 
 wipe them, and let them cool. 
 When the pickle is cold, take the 
 fat off from it, and put them in 
 again. Keep them in a stone jar, 
 tied down with a bladder to keep 
 out the air. 
 
 BAGS. 
 
 PIGEONS, to roast . — Take a 
 little pepper and salt, a piece of 
 butter, and parsley cut small; 
 mix, and put the mixture into the 
 bellies of the pigeons, tying the 
 necks tight ; take another string ; 
 fasten one end of it to their legs 
 and rumps, and the other to a 
 hanging spit, basting them with 
 butter ; when done, lay them in a 
 dish, and they will swim with 
 gravy. 
 
 PIGEON PIE.— Rub the 
 pigeons with pepper and salt, in- 
 side and out ; in the former put a 
 
 BREAST. 
 
 bit of butter, and if approved, some 
 parsley chopped with the livers, 
 and a little of the same seasoning. 
 Lay a beef steak at the bottom of 
 the dish, and the birds on it; be- 
 tween every two a hard egg. Put 
 a cup of water in the dish ; and if 
 you have any ham in the house, 
 lay a bit on each pigeon ; it is a 
 great improvement to the flavour 
 of the pie. 
 
 When ham is cut for gravy or 
 pies, take the under part rather 
 than the prime. Season the giz- 
 zards and the two joints of the 
 
 PIGEON. 
 
308 
 
 PIR 
 
 PIS. 
 
 wings, and put them in the centre 
 of the pie ; and over them a hole 
 made in the crust, three feet nicely 
 cleaned, to show what pie it is. 
 
 PIGEONS, to stew . — Take care 
 that they are quite fresh, and care- 
 fully cropped, drawn, and washed ; 
 then soak them half an hour. In 
 the mean time cut a hard white 
 cabbage in slices (as if for pickling) 
 into water ; drain it, and then boil 
 it in milk and water; drain it 
 again, and lay some of it at the 
 bottom of a stewpan. Put the 
 pigeons upon it, but first season 
 them well with pepper and salt, 
 and cover them with the remain- 
 der of the cabbage. Add a little 
 broth, and 6tcw gently till the 
 pigeons are tender ; put among 
 them two or three spoonfuls of 
 cream, and a piece of butter and 
 flour for thickening. After a boil 
 or two, serve the birds in the mid- 
 dle, and the cabbage placed round 
 them. 
 
 Another way . — Stew the birds 
 in a good brown gravy, either stuff- 
 ed or not ; and seasoned high with 
 spice and mushrooms fresh, and a 
 little ketchup. 
 
 PIKE, to bake . — Scale it, and 
 open as near the throat as you 
 can, then stuff it with the follow- 
 ing ; grated bread, herbs, ancho- 
 vies, oysters, suet, salt, pepper, 
 mace, naif a pint of cream, four 
 yolks of eggs; mix all over the 
 fire till it thickens, then put it in- 
 to the fish, and sew it up; butter 
 should be put over it in little bits ; 
 bake it. Serve sauce of gravy, 
 butter, and anchovy. 
 
 If in serving the pike, the back 
 and belly are slit up, and each 
 slice gently drawn downwards, 
 there will be fewer bones given. 
 
 PIKE, to fricassee. — Clean ; 
 cut into large pieces, and put them 
 into a stewpan, with mushrooms, 
 butter, 12 small onions, half boiled, 
 
 a little parsley, green shalots, two 
 cloves, thyme, and a bay leaf; 
 soak all together some time ; add 
 a pint of sherry, some broth, salt, 
 and whole pepper; boil briskly; 
 reduce the same; take out the 
 fagot, and make a liaison with 
 cream, eggs, and a little nutmeg ; 
 adding a lemon squeeze, if the 
 wine does not make it tart enough. 
 
 PIKE, to roast a . — Gut a large 
 pike, and lard it with eel and ba- 
 con ; then take thyme, savory, salt, 
 mace, nutmeg, some crumbs of 
 bread, beef suet, and parsley, all 
 shred very fine, mix them with 
 raw eggs, and put in the belly of 
 the pike, sew up the belly, dissolve 
 three anchovies in butter, to baste 
 it with; put two laths on each 
 side the pike, and tie it to the spit; 
 melt butter thick, for sauce. Gar- 
 nish with lemon. 
 
 PIKELETS, or CRUMPETS 
 —See Crumpets, page 134. — Take 
 3 lbs. of flour, two eggs, and a pint 
 of milk ; whisk the milk and the 
 eggs well together ; then add the 
 flour, a little salt, and two table- 
 spoonfuls of new bran ; stir them 
 well together, and let them rise; 
 when the bakestone is hot, pour 
 the batter upon it, either in hoops 
 made on purpose or without; when 
 1 ready to turn they will appear 
 full of holes on the top side ; turn 
 them, and bake them a fine brown. 
 
 PILES. — An enlargement of 
 the veins at the lower termination 
 of the intestines, frequently caus- 
 ing great pain, bleeding, and diffi- 
 cult evacuation. The tumours are 
 seated sometimes externally, and 
 sometimes within the verge of the 
 anus, for the most part attended 
 with a discharge of blood ; these 
 are called bleeding piles. When 
 no blood is discharged, they are 
 termed blind piles ; and, when the 
 discharge is only serum, white 
 piles. 
 
FIL 
 
 PIL SOd 
 
 It is most frequently caused by 
 costiveness, by pregnancy, and a 
 sedentary life, by strong purga- 
 tives, ana by dram-drinking. The 
 piles are sometimes the effect of 
 relaxation and debility, and not 
 unfrequently result from an in- 
 flammatory action in the rectum, 
 and a diminished secretion of mu- 
 cus from its inner membrane. 
 
 Treatment. — When piles are 
 caused by constipation, and a de- 
 bilitated state of the bowels, it is 
 needful to open them, and keep 
 them so by gentle aperients. Medi- 
 cines which act moderately upon 
 the bowels, are calculated to remove 
 that morbid state of the liver and 
 stomach which often causes the 
 complaint. The patient may take 
 sulphur, cream of tartar, confection 
 of senna, and thelenitive electuary; 
 but all strong purgatives must be 
 avoided. 
 
 Mix sulphur, \ oz. ; confection 
 of senna, 2 ozs. ; saltpetre, 3 
 drachms ; and as much syrup of 
 orange as will give the mixture a 
 proper consistence. About the 
 size of a nutmeg must be taken 
 twice or thrice a day. It is very 
 soothing and healing to steam the 
 parts with a sitz bath made of a 
 strong decoction of bitter herbs ; 
 as hops, catnep, tansy, pennyroyal, 
 and camomile flowers. Pour upon 
 them boiling water and vinegar. 
 Infuse some time ; boil again, and 
 let the steam approach the parts. 
 
 A cold water cloth has been 
 found of great service. Dip a 
 cloth into cold water; let the cloth 
 be four-fold ; apply it close, and 
 press it to with a dry cloth : as it 
 warms, re-dip into cold water : do 
 this several times ; then convey 
 into the anus some pure tallow or 
 lard, or the Pile Ointment , descri- 
 bed at the end of this article. A 
 slippery elm poultice , made with 
 milk and water to a proper consis- 
 
 tence, may also be applied. The 
 slippery elm is both cooling and 
 healing. Ten drops of laudanum 
 may be added to the poultice. 
 
 When there is great constipa- 
 tion, an emolient injection is indi- 
 cated. Take \ a pint of water, 
 half a dessert-spoonful of salt, and 
 an ounce of castor oil. Retain it 
 as long as possible. The following 
 injection is recommended by Dr. 
 Simmons : — Witch hazel leaves, | 
 oz. ; cranesbill, \ oz. ; meadow fern 
 burrs, 1 oz. ; slippery elm, 2 
 drachms ; mix the powders well to- 
 gether, and pour upon them 1| 
 pint of boiling water. Infuse for 
 4 hours, and strain it. In the 
 morning use \ a pint for an injec- 
 tion, and at night not quite so 
 much, and retain it, if possible, all 
 night. Repeat as often as neces- 
 sary. The marshmallow ointment 
 is also very useful. — For blind 
 piles the tincture of lobelia is very 
 good ; so also is brandy, a little 
 diluted, applied frequently. 
 
 It is a good plan to cleanse the 
 anus night and morning with soft 
 soap and water ; then using tallow 
 or the pilewort ointment, or any 
 of the ointments for the piles. It 
 is good to wash the anus after 
 every evacuation. Generally speak- 
 ing, the application of cold water 
 is more effectual than warm water 
 for fomenting, &c. ; but this must 
 be decided by the patient, as warm 
 water in some states of the piles is 
 very soothing. 
 
 To effect a cure, the bowels must 
 be kept regularly open; — take 
 Epsom salts, \ oz. ; infusion of 
 senna, 6 drachms ; tincture of sen- 
 na, 3 drachms ; decoction of bark, 
 1 oz. ; spearmint water, 1 oz. ; water, 
 4 ozs. ; best manna, 3 drachms. 
 Mix, and take from three to six 
 table-spoonfuls every morning, or 
 evenr other day. The diet should 
 be chiefly vegetable till the disease 
 
310 
 
 PIL 
 
 PIL 
 
 le gone. Or, take a gentle ape- 
 rient also every other night, and 
 on the alternate night, the Tonic 
 Till* which see 
 
 When the constitution has be- 
 come habituated to the disease, 
 stimulants, as pepper and ginger, 
 taken with the aliment often afford 
 considerable relief. — Elecampane 
 root, 2 ozs. ; sweet fennel seed 
 powder, 3 ozs. ; black pepper pow- 
 der, 1 oz. ; milk of sulphur, 1 oz. ; 
 purified honey, 2 ozs. ; brown 
 sugar, and treacle, of each 1£ oz. 
 Mix the first four ingredients ; 
 melt the honey, sugar, and treacle, 
 and then mix all together. About 
 the size of a nutmeg to be taken 
 two or three times a day. — The 
 decoction of oak bark is said to be 
 a good remedy for piles. 
 
 “ Aloes," says Dr. Buchan, 
 “ which form a principal part of 
 the advertised pills, are frequently 
 the cause of piles. Therefore per- 
 sons subject to them should avoid 
 all aloetic purges. An habitual 
 costiveness is much more effectu- 
 ally and safely removed by a spoon- 
 ful of castor oil taken occasionally 
 in an evening." — A weak solution 
 of sugar of lead with a little lau- 
 danum is useful when the piles 
 are very painful.— Powdered galls 
 and hog’s lard form a good oint- 
 ment. — Henbane leaves powdered 
 and mixed with slippery elm and 
 sweet oil, and six drops of lauda- 
 num, form a good application. — 
 The pain is often removed by an 
 emetic, or by taking twice a day 
 20 or 30 drops of balsam of capivi 
 on loaf sugar, or in a little pepper- 
 mint water. — The vapour of boil- 
 ing water over leeks is useful. 
 PILES . — See Lenitive Elec - 
 
 tuary. 
 
 PILES, bleeding. — Lightly boil 
 the juice of nettles with a little 
 sugar; take 2 ozs. It seldom needs j 
 repeating.— Wesley. I 
 
 PILES, to cure. — Apply warm 
 treacle. Or, a tobacco-leaf steeped 
 in water twenty-four hours. Or, 
 a poultice of boiled brook-lime. 
 It seldom fails. Or, a bruised 
 onion, skinned, or roasted in ashes. 
 It perfectly cures the dry piles. 
 Or, fumigate with vinegar, where- 
 in red hot flints have been 
 quenched. This softens even 
 schirrous tumours. — Wesley. 
 
 INWARD PILES.— Swallow 
 a pill of pitch, fasting. One pill 
 usually cures the bleeding piles. 
 Or, eat a large leek, boiled. Or, 
 take twice a-day, as much as lies 
 on a shilling, of the thin skin of 
 walnuts, powdered. — Wesley. 
 
 PILES, Ointment for. — 'fake of 
 emolient ointment, 2 ozs. ; liquid 
 laudanum, \ an oz. Mix these in- 
 gredients with the yolk of an egg, 
 and work them well together. 
 
 PILEWORT OINTMENT, 
 improved. — The plant, Pilewort, 
 (ranunculus ficaria,) flowers in 
 March and April, It should be 
 gathered when in bloom, chopped 
 extremely fine, after the roots and 
 plant have been well washed. 
 Boil in lard, without burning, two 
 hours, stirring all the time. Strain 
 while hot. Add 1 drachm of bella- 
 donna, 1 drachm each of opium 
 and camphor, powdered. Mix, 
 and make an ointment. 
 
 PILLAU, Egyptian. — -Put a 
 large fowl into a pan with chopped 
 ham, £ lb. of sausage meat, chop- 
 ped onion, \ lb. of butter, a bunch 
 of sweet herbs, a few dried mush- 
 rooms, chopped fine, pepper, and 
 salt. Stew the fowl gently until 
 tender, adding a little water now 
 and then to prevent it becoming 
 dry. Pick all the meat from the 
 bones, and cut it into small pieces, 
 removing the skin. Boil dryly 1 lb. 
 of rice ; mix it well with the fowl 
 and gravy, and season it to taste. 
 Place it at the side of the fire, or 
 
PIL 
 
 PIL 
 
 311 
 
 in a slow oven, half an hour before 
 it is served that it may be properly 
 dried. Turkey instead of fowl 
 makes a richer dish. 
 
 PILLS, Antibilious. — Take of 
 compound extract of colocynth, 
 two scruples ; extract of jalap, one 
 scruple ; calomel, one scruple ; ex- 
 tract of scammony, one scruple ; 
 oil of cloves, ten drops. Mix and 
 make into twenty pills. One or 
 two is sufficient for a dose. 
 
 PILLS, Aperient. — Take four 
 drachms of Castile soap, and the 
 same quantity of soccotrine aloes, 
 make it into pills with a sufficient 
 quantity of syrup. Two or three 
 may be taken when costive. 
 
 PILLS, Aperient. — Take four 
 drachms of the extract of jalap, the 
 same quantity of vitriolated tartar, 
 and form it into pills with syrup 
 of ginger ; five of these pills is suf- 
 ficient for a purge, but, to keep the 
 body gently open, one may be ta- 
 ken night and morning. 
 
 PILLS, Useful * Aperient . — 
 Take of compound rhubarb pill a 
 drachm and one scruple, of pow- 
 dered 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. 
 For persons requiring a more pow- 
 erful purge, the same formula, 
 with ten grains of compound ex- 
 tract of colocynth, will form a good 
 purgative pill. The mass receiv- 
 ing this addition must be divided 
 into 30 instead of 24 pills. 
 
 PILLS for a Bad Cough.— 
 Compound ipecacuanha powder, 
 half a drachm ; fresh dried squills, 
 ten grains ; sulphate of ammonia- 
 cum, ten grains ; sulphate of quin- 
 ine, six grains ; treacle, sufficient 
 quantity to make a mass. Divide 
 into twelve pills ; one to be taken 
 night and morning. 
 
 PILL, Composing. — Take of pu- 
 rified opium, ten grains; Castile 
 soap, half a drachm. Beat them 
 together, and form the whole into 
 twenty pills. When a quieting 
 draught will not sit on the stomach, 
 one, two, or three of these pills 
 may be taken as occasion requires. 
 
 PILLS, Female. — Take of aloes, 
 one drachm ; calomel, one scruple. 
 Make into twenty pills. One or 
 two is sufficient for a dose. 
 
 PILL, Foetid. — Assafoetida, half 
 an ounce ; simple syrup sufficient 
 to form it into pills. In hysteric 
 complaints, three or four pills may 
 be taken twice or thrice a day; 
 they also keep the body open; a 
 proper quantity of rhubarb, aloes, 
 or jalap, may occasionally be added 
 to the above mass. 
 
 PILLS, for Jaundice. — Take of 
 Castile soap, soccotrine aloes, and 
 rhubarb, of each one drachm. 
 Make them into pills with a suffi- 
 cient quantity of syrup and muci- 
 lage. Thre9 or four may be taken 
 daily ; and now and then a vomit 
 of ipecacuanha. 
 
 PILL, Purging. — -Soccotrine 
 Aloes and Castile Soap, each 2 
 drachms; simple syrup sufficient 
 to make them into pills. For 
 keeping the body gently open, one 
 may be taken night ana morning. 
 They are deobstruent and sto- 
 machic. 
 
 When Aloetic purges are improp- 
 er, take Extract of Jalap, and Vi- 
 triolated Tartar, of each 2 drachms ; 
 Syrup of Ginger, sufficient to make 
 them into pills. Take as above. 
 
 PILLS for Spitting of Blood.— 
 Take of powdered alum five grains ; 
 powdered nutmegs, five grains ; ex- 
 tract of gentian, two grains ; mix, 
 and divide into two pills. 
 
 PILLS, Squill. — Take powder 
 of dried squills, a drachm and a 
 half; gum ammoniac and carda- 
 mom seeds in powder, of each three 
 
312 
 
 PIM 
 
 PIP 
 
 drachms ; simple syrup a sufficient 
 quantity. 
 
 In dropsical and asthmatic com- 
 plaints, two or three of these pills 
 may be taken twice a day, or of- 
 tener, if the stomach will bear it. 
 
 PILLS, Stomachic .—' Take ex- 
 tract of gentian, two drachms; 
 powdered rhubarb and vitriolated 
 tartar, of each one drachm ; oil of 
 mint, thirty drops ; simple syrup 
 a sufficient quantity. 
 
 Three or four of these pills may 
 he taken twice a day for invigor- 
 ating the stomach, and keeping the 
 body gently open. 
 
 PILLS, Strengthening . — Take 
 soft extract of bark and salt of 
 steel, eaoh a drachm. Make into 
 pills. 
 
 In disorders arising from exces- 
 sive debility or relaxation of the 
 solids, as the chlorosis, or green 
 sickness, two of these pills may be 
 taken three times a day. 
 
 PILLS, Vegetable Laxative . — 
 Take of extract of jalap, thirty 
 grains; extract of colocynth, twen- 
 ty grains; scammony, ten grains ; 
 oil of cloves, ten drops ; powdered 
 ginger, twenty grains. Make into 
 24 pills. Two for a dose. 
 
 PIMPLES. — They generally 
 arise from indigestion, or some in- 
 ternal derangement ; therefore the 
 disease should be attacked at the 
 root. Take the following : — Tinc- 
 ture of cardamoms, 1 drachm ; ip- 
 ecacuanha wine, and a teaspoonful 
 of flour of sulphur, with a glass of 
 sherry or ginger wine. Take this 
 on going to bed ; repeat it every 
 second or third night, and keep the 
 bowels gently open. 
 
 It is good to wash the face with 
 warm water. Rub a sponge over 
 old Windsor Soap, and dip in warm 
 water and apply. Glycerine Soap 
 is very useful. — A weak solution 
 of sugar of lead, or sulphate of zinc, 
 sometimes is effectual. 
 
 PINE APPLE COMPOTE.— 
 Make a syrup with 1 lb. of sugar ; 
 peel, and cut two pine apples into 
 slices ; put them iuto the syrup, 
 and boil them 12 minutes ; take 
 them out, and boil tlio syrup till it 
 becomes thick ; then pour it over 
 the pine apple; when cold, it is 
 ready for use. 
 
 PINE APPLE CREAM. — 
 Take about 10 ozs. of pino apple 
 jam. Put a quart of cream into 
 another basin, with the juice of a 
 large lemon; whisk to a strong 
 froth ; mix this with the jam, stir- 
 ring well. Mix with it, at the 
 same time, a little isinglass dis- 
 solved in a little warm milk and 
 
 PINE APPLE, Jam and Jelly. 
 — The same as Apple or Apricot 
 Jam and Jelly , which see. 
 
 PINE APPLE Marmalade 
 Pare the pine apples. Grate them 
 upon a dish. Then take the same 
 weight of sugar as the pine apples 
 weigh. Mix, and boil, skimming 
 well. After all the scum is gone, 
 stir the marmalade from an hour 
 to an hour and a half. When it 
 has boiled three quarters of an 
 hour add a little thickly dissolved 
 isinglass, and, if you like, a squeeze 
 of lemon. Put into glasses, and 
 make air-tight with brandy papers. 
 
 PINE APPLE, Preserved . — 
 May be done the same as Apple 
 Preserve , and Apricot Preserve , 
 which see. 
 
 PINK, Indian . — An American 
 plant. The root is anthelmintic, 
 and combined with senna expels 
 worms from the alimentary canal, 
 especially the lumbrici, or round 
 worms. It may be given in pow- 
 der or infusion ; the powder is the 
 most efficacious. The dose for a 
 child 3 or 4 years of age is 12 grains 
 in powder, and 1 scruple in infu- 
 sion. It has no taste. 
 
 PIPPIN PUDDING.— Coddle 
 
PIQ 
 
 PIQ 
 
 313 
 
 six pippins in vine leaves covered 
 with water, very gently, that the 
 inside be done without breaking 
 the skins. When soft, skin, and 
 with a tea-spoon take the pulp 
 from the core. Press it through a 
 colander ; add two spoonfuls of 
 orange-flower water, three eggs 
 beaten, a glass of rasin wine, a pint 
 of scalded cream, sugar and nut- 
 meg to taste. Lay a thin puff 
 paste at the bottom and sides of 
 the dish : shred very thin lemon- 
 peel as flne as possible, and put it 
 into the dish; likewise lemon, 
 orange, and citron, in small slices, 
 but not so thin as to dissolve in 
 the baking. 
 
 PIPPIN TARTS.— Pare thin 
 two Seville oranges ; boil the peel 
 tender, and shred it fine ; pare and 
 core twenty apples, put them in a 
 stew-pan, and as little water as 
 possible ; when half-done add half 
 a pound of sugar, the orange-peel 
 and juice; boil till pretty thick. 
 When cold, put in a shallow dish, 
 or patty-pans lined with paste, to 
 turn out, and be eaten cold. 
 
 PIQUET, Game of — Piquet is 
 a very scientific game, and is much 
 played in the clubs in London and 
 Paris. It is played by two persons, 
 with 32 cards, all below the seven 
 being discarded. The ace is the 
 highest in rank, and equal to 11 
 points ; the other cards follow in 
 their common rotation, the court 
 cards and the ten being equal to 
 ten points each, and the others as 
 many points as they have pips on 
 them. The game consists of 101 
 points; the players cut for the 
 deal, the lowest being dealer. He 
 gives twelve cards each by two at 
 a time, and the eight cards that re- 
 main must be placed upon the 
 table, and are called the talon or 
 stock. The following are the terms 
 used at piquet : — 
 
 Capot . — This is a term used 
 
 when either player makes every 
 trick, for which he scores forty. 
 
 Cards . — Majority of tricks which 
 reckon ten points. 
 
 Carte Blanche , means a hand 
 without a court card in the twelve 
 dealt, which counts ten, and takes 
 place of every thing else. 
 
 Huitieme, eight successive cards 
 of the same suit and counts eighteen 
 points. 
 
 Fique, is when the elder hand 
 has reckoned thirty in hand, and 
 plays before the other counts one, 
 in which case, instead of thirty 
 points it is called sixty, adding 
 thereto as many points as one got 
 above thirty. 
 
 Boint, the greatest number on 
 the cards of the same suit in hand, 
 after having taken in and reckon- 
 ed by their pips scores for as many 
 points as cards. 
 
 Quart . — Four cards in sequence 
 of the same suit counting four 
 points ; there are five kinds of 
 quarts ; the first called quart-ma- 
 jor, consists of ace, king, queen, 
 and knave ; the second is from the 
 king ; the third is from the queen ; 
 the fourth from the knave ; and 
 the fifth a basse-quart of quart 
 minor, of ten, nine, eight, and 
 seven. 
 
 Quartoze, the four aces, kings, 
 queens, knaves, or tens, scoring 
 fourteen points. 
 
 Quint, means five cards of the 
 same suit in sequences, and counts 
 fifteen points ; there are four sorts 
 of quints ; a quint-major, of ace, 
 king, queen, knave, and ten ; down 
 to knave, ten, nine, eight, and 
 seven, which is called a quint- 
 minor. 
 
 Repiquey signifies when one of 
 the players counts thirty or more 
 in hand before his opponent attains 
 one ; then it is called ninety, reck- 
 oning as many above ninety as 
 were gained above thirty. 
 
Sixieme, or six cards of a suit in 
 sequence, and counts for sixteen 
 points ; there are three sorts of 
 sixiemes, viz., sixieme major from 
 ace, sixieme from the king, and 
 sixieme minor, from the queen. 
 
 Septieme, seven of the same suit 
 in sequence, counting seventeen 
 points ; there are two of them, one 
 from the ace, the other from the 
 king. 
 
 Threes , three of any kind from 
 aces to tens, count three. 
 
 Talon or Stock . — This is the 
 name given to the eight cards re- 
 maining, after twelve each dealt. 
 
 Tierce, or sequences of three 
 count three points ; there are six 
 kinds of tierces, from tierce-major, 
 of ace, king, and queen, down to 
 tierce-minor, of nine, eight, and 
 seven. 
 
 In this game there are three 
 chances, viz., the repique, the 
 pique, and the capot, all of which 
 may be made in one deal ; for in- 
 stance, suppose one player has four 
 tierce-majors, his point good, and 
 he elder hand, he begins by count- 
 ing three for his point and twelve 
 for his four tierce-majors, making 
 fifteen ; fourteen for the four aces, 
 fourteen for kings, and fourteen 
 for queens, with sixty for the re- 
 pique, making in all one hundred 
 and seventeen; thirteen in playing, 
 make one hundred and thirty, and 
 forty for the capot, which is one 
 hundred and seventy. 
 
 To pique your adversary you 
 must be elder hand ; for if younger 
 he counts one for the first card he 
 plays, and then you having count- 
 ed twenty-nine in hand, even if 
 you then take the first trick, will 
 not warrant you in taking sixty, 
 but only thirty. 
 
 The Carte Blanche precedes 
 every thing; then follow the point, 
 the huitiemes, the septiemes, the 
 sixiemes, the quints, the quarts, 
 
 and the tierces ; then the four aces, 
 kings, queens, knaves, or tens; 
 then the three aces, kings, queens, 
 knaves, or tens ; then the points 
 gained in play ; and lastly, the ten 
 for winning the cards, or forty for 
 the capot. After sorting your 
 cards, the first thing to be consid- 
 ered is whether you have a Carte 
 Blanche ; if so, let your opponent 
 discard ; and then, when he is 
 going to take in, lay your cards 
 upon the table, counting them one 
 after another. 
 
 The players, having examined 
 their hands, the elder takes not 
 more than five cards, which seem 
 the least useful, and laying them 
 aside, takes the same number from 
 the talon, the younger may lay out 
 three, and take three from the 
 talon. 
 
 In discarding, the first intention 
 of the most skilful players is, to 
 gain the cards and to have the 
 points, which most commonly en- 
 gages them to keep in that suit of 
 which they have the most cards, 
 or that which is their strongest ; 
 for it is convenient to prefer some- 
 times forty-one in one suit, to 
 forty-four in another, in which a 
 quint is not made; sometimes even 
 having a quint, it is more advan- 
 tageous to hold the forty-one, 
 where if one card only is taken it 
 may make it a quint-major, gain 
 the point or the cards, which could 
 not have been done by holding the 
 forty-four, at least without an ex- 
 traordinary take in. 
 
 Also endeavour in laying out, to 
 get a quartoze, each of which 
 counts fourteen ; the fourteen aces 
 hinder the counting fourteen kings, 
 &c. , and by that authority you 
 may count a lesser quartoze, as of 
 tens, though your adversary may 
 have fourteen by kings, &c. ; be- 
 cause the stronger suit annuls the 
 weaker ; and also in want of a les- 
 
PIQ 
 
 PIQ 
 
 315 
 
 eer quartoze you may count three 
 aces, kings, queens, knaves, or 
 tens : the same applies to the 
 huitiemes, septiemes, sixiemes, 
 quints, quarts, and tierces, to 
 which the player must have regard 
 in his discarding, so that what he 
 takes in may make them for him. 
 
 The point being selected, the 
 elder hand declares what it is, and 
 asks if it is good ; if his adversary 
 has not so many, he answers, “ it 
 is good if he has just as many, 
 he answers, “ it is equal and if 
 he has more, he answers, “ it is 
 not good for whoever has the 
 point, whether elder or younger, 
 counts it first ; but if the points 
 are equal, neither can count : it is 
 the same when the players are 
 equal in tierces, quarts, quints, 
 &c. ; and whoever should hold 
 several other sequences, either of 
 the same value or not, cannot 
 count one. 
 
 There are no trumps at piquet, 
 but the highest card of the same 
 suit takes the trick. If the elder 
 hand has the bad luck to have 
 neither point, sequence, nor quar- 
 torze, nor any threes which are 
 good, he must begin to count by 
 playing that card which he thinks 
 most proper, and continue until 
 the adverse party wins a trick, and 
 takes his lead. 
 
 This method must be continued 
 till all the cards are played ; and 
 he who takes the last trick counts 
 two ; then each player counts how 
 many tricks he has taken, and he 
 who has most reckons the cards ; 
 but if they are equal, neither 
 counts any thing. 
 
 MR. HOYLE’S MAXIMS FOR 
 PLAYTNG PIQUET. 
 
 Play by the stage of your game, 
 that is, when behind your adver- 
 sary, play a pushing game ; other- 
 wise you ought to make twenty- 
 
 seven points elder hand, and thir- 
 teen points younger hand. 
 
 Discard in hopes of winning the 
 cards, which generally make twen- 
 ty-two, or twenty; therefore don’t 
 discard for low quartoze, because 
 the odds are against your succeed- 
 ing. At the beginning of a party 
 play to make your game, which is 
 twenty-seven points elder hand, 
 and thirteen younger hand. 
 
 Gaining the point generally 
 makes ten difference ; therefore 
 when you discard, endeavour to 
 gain it, but do not risk losing the 
 cards. 
 
 Saving your lurch, or lurching 
 your adversary, is so material that 
 it is always worth risking some 
 point to accomplish either of them. 
 
 If you have six tricks, with any 
 winning card in your hand, play 
 that card ; you would play greatly 
 against yourself not to do so. 
 
 The younger hand should al- 
 ways play upon the defensive, 
 therefore, in order to make his 
 thirteen points he is to carry tierces, 
 quarts, and especially strive for 
 the point. 
 
 It is often good play for a young- 
 er hand not to call three queens, 
 knaves, &c. ; also to sink one card 
 of his point, which his adversary 
 may suppose to be a guard to a 
 king or queen. 
 
 The younger hand having the 
 cards equally dealt him is not to 
 take in any card, if thereby he 
 runs the risk of losing them. 
 
 The younger hand having three 
 aces, it is generally best to throw 
 out the fourth suit. 
 
 The younger hand should carry 
 guard to his queen suits in order 
 to make points and make cards. 
 
 If the elder hand is sure to make 
 the cards equal by playing in any 
 particular manner, and is advanc- 
 ed before his adversary in the 
 game, he should not risk them; 
 
316 
 
 pia 
 
 PIS 
 
 but if his opponent is greatly in 
 advance, be should risk losing the 
 cards in hopes of winning them. 
 
 If an elder hand has two aces 
 dealt to him, it is eighteen to one 
 that he does not take in the other 
 two that are against him ; that he 
 does not take in one, is five to 
 four against him, or nearly so. 
 
 LAWS OF PIQUET. 
 
 The elder hand is obliged to lay 
 out one card at least. 
 
 If the elder hand takes in one of 
 the three cards which belong to 
 the younger, he loses the game. 
 
 If the elder hand, in taking his 
 five cards, turns up one belonging 
 to the younger hand, he is not to 
 count any thing that hand. 
 
 If either play with thirteen 
 cards, they cannot count any thing 
 that deal. 
 
 Should either of the players 
 have thirteen cards dealt, it is at 
 the option of the elder hand to 
 stand the deal or not : if he chooses 
 to stand, then the person having 
 thirteen is to discard one more 
 than he takes in; should either 
 have above thirteen, then a new 
 deal must take place. 
 
 If either hand reckon more than 
 they hold, or what they have not, 
 they count nothing. 
 
 If the elder hand touches the 
 stock after he has discarded, he 
 cannot alter his discard. 
 
 If a card is faced, and it happens 
 to be discovered either in dealing 
 or in the stock, there must be a 
 new deal, unless it is the bottom 
 card. 
 
 If the younger hand takes in 
 five cards it is the loss of the game, 
 unless the elder has left two cards. 
 
 If the elder hand shows a point, 
 or a quart or tierce, and asks if 
 they are good, and afterwards for- 
 gets to reckon any of them, the 
 other cannot reckon any of similar 
 value. 
 
 When you are cutting, you must 
 cut two cards at least. 
 
 If the elder hand calls a point, 
 and does not show it, it is not to be 
 reckoned ; and the younger hand 
 may show and reckon his point. 
 
 In the first place call your point, 
 and if you have two points, and 
 design to reckon the highest, you 
 call that first, and abide by your 
 first call. 
 
 If you play fewer than your pro- 
 per number of cards, there is no 
 penalty attached to it. 
 
 If the elder hand leaves a card, 
 and, after he has taken in, happens 
 to put to his discard the four 
 cards taken in, they must remain 
 with his discard, and he must play 
 with eight cards. 
 
 Whoever deals twice together, 
 and discovers it previous to seeing 
 his cards, may compel his adver- 
 sary to deal, notwithstanding he 
 may have seen his cards. 
 
 No player can discard twice, 
 and after he has touched the stock- 
 he is not allowed to change his 
 discard. 
 
 When the elder hand does not 
 take all his cards, he must specify 
 what number he takes or leaves. 
 
 Any card that has touched the 
 board is deemed to be played, un- 
 less in case of a revoke. 
 
 If any player names a suit and 
 then plays a different one, the an- 
 tagonist may call a suit. 
 
 The player who looks at any 
 card belonging to the stock is 
 liable to have a suit called. 
 
 PISMIRES, to destroy. - Throw 
 gas lime upon the ant-hill, dig it 
 well in ; they will breed there no 
 more. Gas tar might also be mix- 
 ed with it. Dig it well in, and 
 then press it down well. 
 
 PLAICE. — Sprinkle with salt, 
 and keep 24 hours ; then wash and 
 wipe diy ; wet it over with egg, 
 ana cover with crumbs of bread; 
 
PLA 
 
 317 
 
 PtA 
 
 take some lard, or fine dripping, ately in water, turpentine, or oil, 
 and two table-spoonfuls of vinegar, according to the work, and mix 
 boiling hot ; lay the fish in, and them in such proportion as will 
 fry it a fine colour ; drain it from produce the colour desired. Then 
 the fat, and serve with fried parsley grind Dutch metal on a part of the 
 round, and anchovy sauce. composition ; laying it with judg- 
 
 PLASTER, Adhesive. — Take ment on the prominent part of the 
 of common plaster, half a pound ; figure, which produces a fine effect, 
 of Burgundy pitch, a quarter of PLASTER, Gum. -Take of the 
 a pound. Melt them together, common plaster, four pounds; 
 This plaster is generally used for of gum ammoniao and galbanum, 
 keeping on other dressings. strained, of each, half a pound. 
 
 PLASTER, Anodyne.— See Melt them together, and add, of 
 page 19. Venice turpentine, six ounces. 
 
 PLASTER, Blistering. — Take This plaster is used as a digestive, 
 of Venice turpentine, six ounces ; and likewise for discussing indo- 
 yellow wax, two ounces ; Spanish lent tumours, 
 flies, in fine powder, three ounces ; PLASTER, for the Stomach 
 powdered mustard, one ounce. Take of gum plaster, half a pound ; 
 Melt the wax, and while it is camphorated oil, an ounce and a 
 warm, add to it the turpentine, half; 10 drops each of the oil of 
 taking care not to evaporate it by mace, and mint ; black pepper, or 
 too much heat. After the tur- cayenne, 1 oz. Melt the plaster, 
 pentine and wax are sufficiently and mix with it the oil; then 
 incorporated, sprinkle in the pow- sprinkle in the pepper, reduced to 
 ders, continually stirring the mass a fine powder, 
 till it be cold. This, spread upon soft leather, 
 
 PLASTER, Common. — Take of and applied to the region of the 
 common olive oil, six pints ; lith- stomach, will be of service in flatu- 
 arge, reduced to a fine powder, 2| lencies arising from hysteric and 
 lbs. Boil the litharge and oil to- hypochondriac affections. A few 
 gether over a gentle fire, continu- drops of oil of mint, may be rub- 
 ally stirring them, and keeping bed upon it before it is applied, 
 always half a gallon of water in the PLASTER, Warm. — Take of 
 vessel ; after they have boiled gum plaster one ounce ; blistering 
 three hours, a little of the plaster plaster, two drachms ; melt them 
 may be put into cold water, to try over a gentle fire. This plas- 
 if it be of a proper consistence ; ter is useful in the sciatica, and 
 then cool, and press the water also in rheumatic pains. Should 
 well out of it with the hands. it blister, use less of the blistering 
 
 This plaster is applied in slight paste. Renew after 8 days, 
 wounds and excoriations of the It ought, however, to be worn 
 a kin ; it keeps the part soft and for some time, and to be renewed 
 warm, and defends it from the air, at least once a week, 
 which is all that is necessary in PLASTIC MATERIAL for 
 such cases. forming various objects new. — By 
 
 PLASTER FIGURES, to Professor Purkins. Five parts of 
 bronze. — For the ground, after it whiting are mixed with a solution 
 has been sized and rubbed down, of one part of glue. When the 
 take Persian blue, verditer, ana whiting is well worked up into a 
 spruce ochro. Grind them separ- paste with the glue, a proportionate 
 
318 
 
 PLE 
 
 PLE 
 
 quantity of Venetian turpentine 
 is added to it, by which the brit- 
 tleness of the paste is destroyed. 
 In order to prevent its clinging to 
 the hands whilst the Venetian tur- 
 pentine is being worked into the 
 paste, a small quantity of lin- 
 seed oil is added from time to time. 
 The mass may also be coloured by 
 kneading in any colour that may 
 be desired. It may be pressed in- 
 to shapes, and used for the produc- 
 tion of bas reliefs and other figures, 
 such as animals &c. It may also 
 be worked by hand into models, 
 during which operation the hands 
 must be rubbed with linseed oil ; 
 the mass must also be kept warm 
 during the process. "When it cools 
 and dries, which takes place in a 
 few hours, it becomes as hard as 
 stone, and may then be employed 
 for the multiplication of these 
 forms. 
 
 PLATE, to clean. — Wash well 
 with soap and water ; then apply 
 a paste of whiting and sweet oil; 
 apply it, and when dry, rub off, and 
 polish with wash leather and dry 
 fine whiting. 
 
 PLATE, to make look new . — 
 Take 1 lb. each of unslaked lime 
 and alum ; a pint each of aqua vita, 
 and vinegar; and two quarts of 
 beer grounds; boil the plate in 
 these, and they will give a beauti- 
 ful gloss to the articles. 
 
 PLATE, to take stains out of. 
 — Steep the plate in soap ley for 
 4 hours ; then cover it over with 
 whiting, wet with vinegar, so that 
 it may stick thickly upon it; dry 
 at the fire ; rub off the whiting 
 and pass it over with dry bran ; 
 the spots will disappear, and the 
 plate will be very bright. 
 
 PLEURISY.— Pleurisy is in- 
 flammation of the membrane termed 
 pleura, which covers the lungs, 
 and lines the internal surface of i 
 the chest. It is caused by obstruc- 1 
 
 ted perspiration, through exposure 
 to cold bleak winds ; drinking cold 
 liquors when the body is hot; 
 sleeping out-doors, or on the damp 
 ground, wet clothes, exposure to 
 the cold air when in a state of per- 
 spiration. It may also be caused 
 by drinking strong liquors, by the 
 stopping of the usual evacuations, 
 &c., &c. 
 
 The symptoms are shivering, 
 pain in the head, back, stomach ; 
 sickness, and vomiting, despond- 
 ency, violent pain in one or both 
 sides, difficult breathing, high fe- 
 ver, thirst; the pain is greater when 
 coughing, or when taking in a full 
 breath ; the pulse is hard, strong, 
 and frequent. 
 
 Treatment. — In this disease the 
 temperature of the whole body and 
 its extremities, while the heat in 
 the affected part is greatly aug- 
 mented. Allopathists would re- 
 cur to bleeding at once ; but that 
 I system of depletion is not neces- 
 i sary. Common sense says, equal - 
 ize the circulation of the blood, and 
 this can only be done by restoring 
 that which has been partially lost 
 or diminished, viz., vitality or heat. 
 See Robinson’s Herbal, on Life 
 and Motion , page 388 ; it is most 
 valuable. The disease has been 
 caused by cold ; it must be cured 
 by a wise application of heat. Do 
 this at the very beginning of the 
 disease before the patient is debili- 
 tated. Give a vapour bath; or 
 bathe the feet in warm water and 
 apply hot bricks wrapped in water 
 ana vinegar cloths while the pa- 
 tient is in bed. Give also an 
 emetic at the same time, page 155. 
 When the emetic has taken effect, 
 give immediately two tablespoon- 
 fuls of the sudorific tincture , or 
 half a teaspoonful of the sudorific 
 powders . Continue them to keep 
 up a gentle moisture on the skin. 
 If they cause vomiting, never mind. 
 
PLU 
 
 319 
 
 PLO 
 
 for it helps to cure. At night bathe 
 the legs up to the knees in warm 
 water, with a little soap or soda in, 
 for about ten minutes. Let warm 
 herb tea be constantly drunk, as 
 balm, hyssop, catnep, pennyroyal, 
 &c. 
 
 Apply the Rheumatic Liquid to 
 the chest or sides ; or fomenta- 
 tions of bitter herbs, as hops, tansy, 
 &c., to which add some cayenne 
 tincture. 
 
 Salt, cayenne, and brandy, well 
 simmered, and made strong, form 
 anexcellentapplicationforplellritic 
 pains. These means seldom fail 
 to arrest the disease. It may be 
 added, if the bowels are consti- 
 pated, give a gentle injection, and 
 a gentle aperient. Let the diet be 
 very simple, as sago gruel, arrow- 
 root gruel, common gruel with a 
 squeeze of lemon, &c. During 
 the progress of the disease the 
 Cough Lill, and the Pulmonary 
 Syrup will be of great service. 
 After the pleuritic symptoms are 
 
 f one, take the Composition pow- 
 er, and any of the tonic bitters. 
 
 PLEURISY ROOT. An 
 
 American plant. It is expector- 
 ant, sub-tonic, astringent, dia- 
 phoretic, carminative, antispasmo- 
 dic, diuretic, &c. It promotes 
 perspiration. It is a valuable 
 medicine for the lungs, promoting 
 expectoration, alleviating difficult 
 breathing in asthma, and especially 
 in pleurisy ; hence its name. It 
 is valuable in all fevers ; in colics 
 and griping, acute pains in the 
 stomach, and female complaints, 
 as copious menstruation, spasms, 
 and nervous debility. It is a 
 specific in measles. The dose of 
 the root in powder is from 15 to 
 30 grains three times a day. Near- 
 ly a cupful of the decoction may 
 be taken nearly as often. 
 
 PLOVERS, to choose .— Choose 
 those that feel hard at the vent, 
 
 which shows they are fat. In 
 other respects, choose them by the 
 same marks as other fowls. When 
 stale, the feet are dry. They will 
 keep sweet a long time. There 
 are three sorts ; the grey, green, 
 and bastard plover, or lapwing. 
 
 PLOVERS’ EGGS are a nice 
 and fashionable dish. Boil them 
 ten minutes, and serve either hot 
 or cold on a napkin. 
 
 PLOVERS, to roast. — Roast 
 the green ones in the same way as 
 woodcocks and quails, without 
 drawing; and serve on a toast. 
 Grey plovers may be either roasted 
 or stewed with gravy, herbs, and 
 spice. 
 
 PLUM CAKE. -Take fine flour, 
 
 lb. ; butter, 1| lb. ; currants, 
 f lb. ; raisins well stoned and 
 chopped, £ lb. ; sugar, 18 ozs., 
 sifted fine ; 14 eggs with half the 
 whites. Shred the peel of a large 
 lemon very fine, 3 ozs. each of 
 candied orange and lemon ; a tea- 
 spoonful of beaten mace, half a 
 nutmeg grated ; a tea-cupful of 
 brandy or sherry, with a little 
 orange flower water. Work the 
 butter with the hand to a cream ; 
 beat the sugar well in ; whisk the 
 eggs half an hour ; mix them 
 with the sugar and butter, and put 
 in the flour and spices. Beat the 
 whole an hour and a half; mix in 
 lightly the brandy, fruit, and sweet 
 meats ; put into a hoop, and bake 
 for 2| hours. 
 
 Another. — Flour, well dried, 2 
 lbs. ; sugar, sifted, 1 lb. ; butter, 
 1 lb. ; nutmegs and mace, £ oz. 
 each; currants, 2| lbs. ; 16 eggs; 
 sweet almonds, \ lb. ; the same of 
 candied lemon; half a pint of 
 brandy, and three spoonfuls of 
 orange flower water. Beat the 
 butter to a cream ; put in the but- 
 ter and sugar. Beat the yolk* 
 half an hour, and mix with the 
 whites. Put in the flour just be- 
 
320 
 
 PLtI 
 
 PLU 
 
 fore the oven is ready; mix to- 
 gether lightly the currants, &c. 
 Bake two hours. 
 
 Another , — Take 4 lbs. each of 
 dried flour, and currants, well 
 washed and picked ; sugar, lb., 
 sifted ; six oranges, lemon, and ci- 
 tron peels, sliced ; mix all together; 
 then beat ten eggs, the yolks and 
 whites separately ; melt 1| lb. of 
 butter in a pint of cream ; when 
 nearly cool, add \ pint of ale yeast, 
 and nearly \ pint of sherry, and 
 the eggs ; strain the liquor to the 
 dry ingredients ; beat them well, 
 and add \ oz. each of cloves, mace, 
 cinnamon, and nutmeg. Butter 
 the pan and put it into a quick 
 oven, two or three hours. 
 
 PLUM CAKE. — A rich one.— 
 Mix well If lbs. of the best flour 
 well dried, with \ lb. of dry sifted 
 loaf sugar; 1J lb. of well cleaned 
 and dry currants ; £ lb. of raisins 
 etoned and chopped, one eighth of 
 an ounce each of clove, mace, and 
 cinnamon, a small nutmeg grated, 
 the peel of a lemon cut very fine, 
 and | lb of almonds. Melt 1 lb. of 
 butter in half a pint of cream not 
 hot ; put to it half a pint of wine, 
 a little brandy, a little rose-water, 
 and 6 eggs, the yolks and whites 
 beaten separately, and a quarter of 
 a pint of yeast. Strain this grad- 
 ually into the dry ingredients, 
 beating them for an hour. Butter 
 the pan or hoop and bake in a 
 moderate oven for 4 hours. In 
 putting in the batter, add plenty 
 of candied orange, lemon, and ci- 
 tron peel. 
 
 If you ice the cake when nearly 
 cold, pour the iceing over and re- 
 place it in the oven, leaving it there 
 all night or until it becomes cold, 
 but. if the oven be warm, keep it 
 near the front and the door open, 
 or the colour may be spoiled ; or 
 the iceing it may he left until the 
 next day. 
 
 PLUM CAKE, to make little 
 ones. — Take 1 lb. of flour ; rub in- 
 to it \ lb. of butter, and \ lb. of 
 sugar, a little beaten mace ; beat 4 
 eggs well; leave out half the 
 whites; add three spoonfuls of 
 yeast; put to it \ pint of warm 
 cream ; strain them into the flour, 
 and make it up light ; set it before 
 the fire to rise; before it is sent to 
 the oven, put in f lbs. of currants. 
 
 PLUM CAKE, a white one . — 
 It is made the same as the 2nd 
 Receipt, except beating the whites 
 of the eggs well ; and when mixed 
 with the other ingredients, beating 
 the whole for two hours. 
 
 PLUM, Compote of.— Green-ga- 
 ges are the best to preserve in 
 syrup. They must not be quite 
 ripe. Boil them a little in raw 
 sugar and a little water; skim, 
 when cooling, and reduce the syrup 
 according to the time you iv'end 
 to keep them. It is the best to 
 prick them in several places, and 
 scald them in boiling water until 
 they rise on the surface ; take off 
 the fire, and let them cool in the 
 same water; cover the pan, and 
 put them on a slow fire, which will 
 bring them back to their proper 
 colour ; drain them in cold water, 
 and boil them a moment in sugar ; 
 leave them in it till next day, and 
 boil them a little more. Prepared 
 in this way, they will keep a long 
 time. 
 
 POACHED EGGS.— Break an 
 egg into a cup, and put it gently 
 into boiling water ; and when the 
 white looks quite set, which will 
 be in about three or four minutes, 
 take it up with an egg sliced, and 
 lay it on toast and butter, or spin- 
 ach. Serve them hot; if fresh 
 laid, they will poach well without 
 breaking. 
 
 POISON, Antidotes to . — The 
 treatment of cases of poisoning 
 must vary with the nature of the 
 
POI 
 
 POL 
 
 321 
 
 poison, the quantity taken, and 
 the peculiarities of the individual. 
 In almost all cases, copious vomit- 
 ing should be excited as soon as 
 possible by tickling the throat, 
 and by emetics, such especially as 
 sulphate of zinc, or ipecacuanha 
 •with emetic tartar; the former, 
 however, in ten-grain doses dissol- 
 ved in a little warm water, and 
 repeated every ten or fifteen min- 
 utes till it freely operates, is gen- 
 erally most effectual. The use of 
 the stomach-pump should also be 
 resorted to. The vomiting should 
 be kept up, and the stomach wash- 
 ed out with bland albuminous or 
 mucilaginous fluids, such as milk, 
 flour and water, or thin paste, &c. ; 
 sometimes sugar and water. 
 
 The following is a short sum- 
 mary of the antidotes resorted to 
 in reference to particular poisons. 
 They should, of course, be admin- 
 istered as speedily as possible. 
 
 Emetic in cases op Poison. 
 Two table-spoonfuls of made mus- 
 tard in a pint of warm water ; if 
 taken immediately, this is a cer- 
 tain remedy, instantly producing 
 violent vomiting. Also administer 
 large draughts of warm milk or 
 water, mixed with oil, melted but- 
 ter, or lard. 
 
 1. Arsenic . — Lime water, chalk 
 and water, and the hydrated ses- 
 qui-oxide of iron, have each been 
 strongly recommended; the last 
 is decidedly the best. 
 
 2. For Mineral Acids, or Acetic 
 and Oxalic Acid . — For this form 
 of poison, give quickly large 
 draughts of chalk, whiting, 
 magnesia, soap and water, about 
 as thick as cream ; followed 
 by albuminous diluents, such as 
 milk, and white of egg mixed 
 with water. Or, if these cannot 
 be procured at once, warm water ; 
 and promote vomiting by tickling 
 the throat. 
 
 3. Alkalies , Soda, Fotash, Am- 
 monia, etc. — Vinegar, or any mild 
 acid and water, or even very. di- 
 lute mineral acids, such as water 
 acidulated by them ; olive oil, al- 
 mond oil. 
 
 4. Corrosive sublimate . — White 
 of egg and water ; milk and cream ; 
 decoction of cinchona; infusion 
 of galls. 
 
 5. Sulphate of Copper and, other 
 poisons. — Sugar and water ; white 
 of egg and water. 
 
 6. Antimonial poisons. — Warm 
 milk, gruel, and barley-water ; in- 
 fusion of galls ; decoction of cin- 
 chona. 
 
 •7. Nitrate of Silver, — Copious 
 draughts of warm salt and water. 
 
 8. Sulphate of Zinc . — Solution 
 of carbonate of soda in water, with 
 milk, and mucilaginous or farina- 
 ceous liquids. 
 
 9. Acetate of Lead. — Emetics, 
 solution of sulphate of soda in wa- 
 ter, milk, white of egg and water* 
 
 10. Opium and, its preparations, 
 — Emetics, strong coffee ; dashing 
 cold water upon the face and 
 breast ; preventing torpor by for- 
 ced exercise. 
 
 11. Frussie Acid. — Ammoniaeal 
 stimulants cautiously applied to 
 the nose ; ammonia, or sal-volatile 
 in repeated small doses of solution 
 of chlorine in water ; small doses 
 of chloride of lime in water. 
 
 12. Strychnia and vegetable al- 
 kaloids.— -Infusion of gall nuts; 
 decoction of cinchona ; emetics. 
 
 POKE WEED. — An American 
 plant. It is valuable. The root 
 is emetic, cathartic, and rather 
 narcotic. The leaves and roots 
 powdered, may be applied with 
 great advantage, as a poultice in 
 cancerous and malignant ulcer, 
 ringworm, scrofulous abscesses, &c. 
 
 POLISHE D IRONS, to pre- 
 serve from rust. — Mix copal var- 
 nish with as much olive oil as will 
 u 
 
m 
 
 PoL 
 
 POM 
 
 give it a degree of greasiness; add- 
 ding thereto nearly as much spirit 
 of turpentine as of varnish. The 
 cast-iron work is best preserved by 
 rubbing it with black lead, and a 
 little turpentine in it. But when 
 rust appears on grates, or fire- 
 irons, apply a mixture of tripoli, 
 with half its quantity of sulphur, 
 intimately mixed on a slab, and 
 applied with a piece of soft leather ; 
 or apply emery and oil. 
 
 POLISHING PASTE. — For 
 brass, the best kind is two parts of 
 soft soap mixed with four parts of 
 rotten stone in very fine powder. 
 
 Or, eight parts of fine rotten 
 stone powder, two parts of oxalic 
 acid powdered, and turpentine 
 sufficient to make them into a 
 paste. 
 
 For iron emery powder and lard 
 is used, and for pewter, powdered 
 bath-brick and soft soap, For 
 wood , spirit of turpentine and bee’s 
 wax made into a soft paste, applied 
 with a brush and woollen rag, and 
 afterwards polished with a dry 
 woollen cloth and soft brush. 
 
 POLYPODY.— A valuable 
 plant. See Mobinson’s Herbal . — 
 It is a first-rate remedy for liver 
 complaint, both acute and chronic; 
 for consumption, palpitation, indi- 
 gestion, eruptions, impurity of the 
 blood, &c. When taken for cough, 
 it produces nausea, but this departs 
 as soon as it has caused expectora- 
 tion. It is valuable in asthma, 
 bronchitis, &c. It may be taken 
 in infusion, — a tea-spoonful to 
 nearly a pint of boiling water, and 
 sweetened. Two table-spoonfuls 
 occasionally. Begin with one 
 table-spoonful. 
 
 POLYPUS IN THE NOSE. 
 —Powder a lump of alum, and 
 snuff it up frequently ; then dis- 
 solve powdered alum in brandy, 
 dip lint therein and apply it at 
 going to bed. 
 
 POMADE. — Best lard, 4 ozs. ; 
 castor oil, 4 ozs. ; white wax, 3 
 i drachms. Melt and mix ; when 
 cool, add oil of bergamot and lav- 
 ender, 15 drops of each. 
 
 POMADE. — Olive oil, 2| ozs. ; 
 oil of almonds, \ drachm ; palm 
 oil, 1| drachm; white wax, \ oz. ; 
 lard, \ lb. ; essence of bergamot, | 
 drachm. It is first-rate for pre- 
 venting baldness, and strengthen- 
 ing the hair. 
 
 POMADE, Hard. — Melt in a 
 water-bath 3 ozs. of lard ; 3 ozs. 
 of beef marrow ; 2\ ozs. of mutton 
 suet; and 2 ozs. of white wax. 
 Take off the fire ; cool a little ; then 
 add a little spirits of wine to cause 
 it to keep, and a few drops of otto 
 of roses. Stir till nearly cold, and 
 turn into moulds. 
 
 It may become Soft Pomade by 
 leaving out half of the wax, the 
 whole of the mutton suet, and 
 doubling the beef marrow. 
 
 POMADE, Spanish. — Take 
 equal parts of lemon juice and 
 white of eggs. B eat well together, 
 and place bn a slow fire. Stir it 
 till it is the thickness of soft poma- 
 tum. Perfume with otto of roses. 
 It is a cosmetic that renders the 
 complexion beautiful. 
 
 POMATUM. — Take 4 ozs. of 
 beef marrow, melt it and strain ; 
 4 ozs. of white wax ; 1 oz. of olive 
 oil ; and 20 drops of oil of rose- 
 mary. Melt, but do not add the 
 oil of rosemary till nearly cold. 
 It causes the hair to grow. The 
 more of rosemary the better. 
 
 Oils for the hair may be made 
 by simply stirring in any of the 
 essential oils into olive oil, oil of 
 ben, oil of almonds, castor oil, &c. 
 The pink and red colours are pro- 
 duced by boiling the oils and pour- 
 ing them upon alkanet root. But 
 it deteriorates the oils. Coloured 
 hair oils should be avoided. 
 POMATUM, Elder flower.^ 
 
t>OP 
 
 POP 
 
 323 
 
 Elder flower oil, 4 ozs. ; fine mut- 
 ton suet, or beef marrow, 2 ozs. ; 
 best lard, 2 ozs. Melt the suet 
 and lard together, with as little 
 heat as possible ; then add the el- 
 der oil, and beat up the mixture 
 till nearly cold. Any other per- 
 fume may be added before the po- 
 matum hardens. A little eau-de- 
 cologne makes it very agreeable, 
 when intimately mixed. 
 
 POOR MAN’S SAUCE.— 
 Take 5 or 6 shalots ; hash them 
 fine with a little parsley ; put them 
 into a stewpan with a little gravy 
 and a spoonful of good vinegar, a 
 little salt and cayenne ; simmer 
 till enough, and serve. 
 
 POPE JOAN, Game of . — The 
 game of pope, or as it is sometimes 
 called, pope joan, is somewhat 
 similar to that of matrimony. 
 
 It is played by a number of 
 people, who generally use a board 
 painted for this purpose, which 
 may be purchased at almost any 
 toy-shop. 
 
 The eight of diamonds must 
 first be taken from the pack, and, 
 after arranging the deal, shuffling, 
 &c., the dealer dresses the board, 
 as it is called, by putting fish, 
 counters, or other stakes, one each, 
 to ace, king, queen, knave, and 
 game ; two to matrimony, two to 
 intrigue, and six to the nine of 
 diamonds, styled “pope/’ This 
 dressing is in some companies at 
 the individual expense of the deal- 
 er, though in others the players 
 contribute two stakes each towards 
 the same. The cards are next to 
 be dealt round equally to each 
 player, one turned up for trump, 
 and about six or eight left in the 
 stock to form stops ; as for example, 
 if the ten of spades is turned up, 
 the nine consequently becomes a 
 6top. The four kings, and the 
 seven of diamonds, are always 
 fixed stops ; and the dealer is the 
 
 I only person permitted in the course 
 | of the game to refer to the stock 
 for information what other cards 
 are stops in that respective deal. 
 
 If either ace, king, queen, or 
 knave happen to be the turned-up 
 trumps, the dealer takes whatever 
 is deposited on that head; but 
 when pope is turned up, the dealer 
 is entitled to both that and the 
 game, besides a stake for every 
 card dealt to each player. 
 
 Unless the game is determined 
 by pope being turned up, the eld- 
 est hand begins by playing out as 
 many cards as possible ; first the 
 stops, then pope, if he has it, and 
 afterwards the lowest cards of his 
 longest suit ; particularly an ace, 
 for that can never be led through. 
 
 The other players are to follow 
 when they can, in sequence of the 
 same suit, until a stop occurs ; and 
 the party having the said stop 
 thereby becomes eldest hand, and 
 is to lead accordingly, and so on 
 until some person parts with all 
 his cards, by which he wins the 
 pool, which is game, and becomes 
 entitled besides to a stake for 
 every card not played by the others, 
 except from any one holding pope, 
 which excuses him from paying ; 
 but if pope has been played previ- 
 ously, then the person having held 
 it is not excused. 
 
 King and queen form what is 
 termed matrimony ; queen and 
 knave make intrigue, when in tho 
 same hand ; but neither they, nor 
 ace, king, queen, knave, or pope, 
 entitle the holder to the stakes de- 
 posited thereon unless played out. 
 
 No claim can be allowed after 
 the board is dressed for the suc- 
 ceeding deal ; but in all such cases 
 the stakes are to remain on the 
 board for future determination. 
 
 This game only requires a little 
 attention to remember what stops 
 have been made in the course of 
 
324 
 
 POR 
 
 POR 
 
 the same ; as for instance, suppose 
 a player begins by laying down 
 the eight of clubs, then the seven 
 in some other hand forms the stop. 
 
 "Whenever clubs are led after 
 that from any lower card, the 
 holder may safely play it in order 
 to clear his hand. 
 
 PORK, to choose . — Pinch the 
 lean, and if young, it will break. 
 If the rind is tough, thick, and 
 cannot easily be impressed by the 
 finger, it is old. A thin rind is a 
 merit in all pork. When fresh, 
 the flesh will be smooth and cool ; 
 if clammy, it is tainted. What is 
 called measley pork is very un- 
 wholesome ; and may be known by 
 the fat being full of kernels, which 
 in good pork is never the case. 
 Pork fed at still-houses does not 
 answer for curing any way, the 
 fat being spongy. Dairy -fed pork 
 is the best. 
 
 PORK, to barbacue a leg of— 
 Put down the leg to a good fire ; 
 into the dripping pan, put two 
 bottles of port wine; baste the 
 pork with it all the time of roast- ; 
 ing. When enough, take up what 
 is left in the pan ; put to it two 
 anchovies, the yolks of three eggs, 
 boiled hard, and pounded fine, 
 with a £ lb. of butter, and half a 
 lemon, a bunch of sweet herbs, a 
 tea-spoonful of lemon pickle, a 
 spoonful of ketchup, and one of 
 tarragon vinegar; boil them a few 
 minutes ; then draw the pork, and 
 cut the skin down from the bottom 
 
 of the shank in rows an inch 
 broad ; raise every other row, and 
 roll it to the shank ; strain the 
 sauce, and pour it boiling hot. 
 
 PORK, Chine of .— Salt three 
 days before cooking. Wash it 
 well; score the skin, and roast 
 with sage and onions finely shred. 
 Serve with apple sauce. — The 
 chine is often sent to the table 
 boiled. 
 
 PORK, to collar. -Bont a breast 
 or spring of pork; season it with 
 plenty of thyme, parsley, and 
 sage ; roll it hard ; put in a cloth, 
 tie both ends, and boil it^ then 
 press it ; when cold, take it out of 
 the cloth, and keep it in its own 
 liquor. 
 
 PORK, as Lamb .— Killayoung 
 pig of four or five months old ; 
 cut up the fore-quarter for roast- 
 ingas you do lamb, and truss the 
 shank close. The other parts will 
 make delicate pickled pork; or 
 steaks, pies, &c. 
 
 PORK, Leg of to boil . — Salt it 
 eight or ten days ; when it is to 
 be dressed, weigh it; let it lie 
 half an hour in cold water to make 
 it white; allow a quarter of an 
 hour for every pound, and half an 
 
POR 
 
 POR 
 
 325 
 
 hour over, from the time it boils 
 up: skim it frequently. Allow 
 water enough. Save some of it 
 to make peas-soup. Some boil it 
 in a cloth, floured, which gives a 
 very delicate look. It should be 
 small and of a fine grain. 
 
 Serve peas pudding and turnips 
 with it. 
 
 PORK, Leg of commonly called 
 Mock Goose. — Parboil it, take off 
 the skin, and then put it down to 
 roast ; baste it with butter, and 
 make a savory powder of finely- 
 minced, or dried and powdered 
 sage, pepper, salt, and some bread 
 crumbs, rubbed together through 
 a colander ; add to this a little fine- 
 ly-minced onion ; sprinkle with 
 this when it is almost roasted ; put 
 half a pint of made gravy into the 
 dish, and some goose stuffing under 
 the knuckle skin ; or garnish the 
 dish with balls of it fried or 
 broiled. 
 
 PORK, Loin of. — Score it, and 
 joint it, that the chops may separ- 
 ate easily ; and then roast it as a 
 
 loin of mutton. Or, put it into 
 
 sufficient water to cover it ; sim- 
 mer till almost enough ; then peel 
 off the skin, and coat it with yolk 
 of egg and bread crumbs, and roast 
 for 15 or 20 minutes, till it is 
 enough done. 
 
 PORK, to pickle. — Cut the pork 
 in such pieces as will lie in the 
 pickling tub ; rub each piece over 
 with saltpetre ; then take one part 
 bay salt, and two parts common 
 salt, and rub each piece well ; lay 
 them close in the tub, and throw 
 salt over them. 
 
 Some use a little sal prunella, 
 and a little sugar. 
 
 PORK PIE, to eat cold. — Raise 
 a common boiled crust into either 
 a round or oval form, which you 
 choose, have ready the trimmings 
 and small bits of pork cut off a 
 sweet bone, when the hog is killed, 
 
 beat it with a rollingpin, season with 
 pepper and salt, and keep the fat 
 and lean separate, put it in layers 
 quite close to the top, lay on the 
 lid, cut the edge smooth, round, and 
 pinch it ; bake in a slow soaking 
 oven, as the meat is very solid. 
 Observe, put no bone or water in 
 the pork pie ; the outside pieces 
 will be hard if they are not cut 
 small and pressed close. 
 
 PORK, to roast a leg of . — 
 Choose a small leg of fine young 
 pork; cut a slit in the knuckle 
 with a sharp knife; and fill the 
 space with sage and onion chop- 
 ped, and a little pepper and salt. 
 When half done, score the skin in 
 slices, but don’t cut deeper than 
 the outer rind. 
 
 Apple sauce and potatoes should 
 be served to eat with it. 
 
 PORK, Lolled neck of. — Bone 
 it; put a forcemeat of chopped 
 sage, a very few crumbs of bread, 
 salt, pepper, and two or three ber- 
 ries of allspice over the inside; 
 then roll the meat as tight as you 
 can, and roast it slowly, and at a 
 good distance at first. 
 
 PORK SAUSAGES.— Take 6 
 lbs of young pork, free from gris- 
 tle, or fat ; cut small and beat 
 fine in a mortar. Chop 6 lbs. of 
 beef suet very fine ; pick off the 
 leaves of a handful of sage, and 
 shred it fine ; spread the meat on 
 a clean dresser, and shake the sage 
 over the meat ; shred the rind of 
 a lemon very fine, and throw it, 
 with sweet herbs, on the meat; 
 grate two nutmegs, to which put 
 a spoonful of pepper, and a large 
 spoonful of salt ; throw the suet 
 over, and mix all well together. 
 Put it down close in the pot ; and 
 when you use it, roll it up with 
 as much egg as will make it roll 
 smooth. 
 
 Another way. — Chop fat and 
 lean pork together; season with 
 
326 
 
 FOR 
 
 FOS 
 
 sage, pepper, and salt, and a little 
 allspice. The hog’s entrails hav- 
 ing been well soaked, and made 
 very clean, half fill them with the 
 meat, or the meat may be kept in 
 a very small pan, closely covered, 
 and so rolled, and dusted with a 
 very little flour before it is fried. 
 
 Another way. — Take 3 lbs. of 
 pork, fat and lean, without skin 
 or gristle ; chop as fine as possi- 
 ble: season with pepper, salt, sage, 
 rubbed fine, mix well, and put it 
 into the skins or entrails well 
 cleaned, or make into balls. Mix 
 a little bread with the meat, if 
 agreeable. 
 
 PORK, Spring or Forehand of, 
 —Cut out the bone ; sprinkle salt, 
 epper, sage dried, over the inside ; 
 ut first warm a little butter to 
 baste it, and then flour it ; roll the 
 ork tight, and tie it ; then roast 
 y a hanging-jack. About two 
 hours will do it. 
 
 PORK STEAKS.— Cut them 
 from a loin or neck, and of mid- 
 dling thickness ; pepper and broil 
 them, turning them often ; when 
 nearly done, put on salt, rub a bit 
 of butter over, and serve the mo- 
 ment they are taken off the fire, a 
 few at a time. 
 
 PORRIDGE. — See Oatmeal 
 Porridge. 
 
 PORTER, Cheap and Good . — 
 Linseed, 1 oz. ; the same of Span- 
 ish juice and ginger ; hops, \\ oz. ; 
 malt, 1 lb. ; liquorice, \ oz. ; sugar 
 and treacle, each, 1£ lbs. Boil 
 with 4| gallons of water, down to 
 3£ gallons ; also add a little pearl, 
 or Iceland Moss. When cool, stir 
 yeast into it, and let it ferment. 
 
 PORTER PLASTER, for 
 bruises. — This simple remedy is 
 nothing more than 2 quarts of por- 
 ter simmered, till it is reduced to a 
 salve. 
 
 PORT WINE. — British grape 
 wine, or good cider, 4 gallons ; re- 
 
 cent juice of red elder berries, 1 
 gallon; brandy, 2 quarts ; logwood, 
 4 ozs. ; rhatany root, bruised, £ lb. 
 First infuse the logwood and rhat- 
 any root in the brandy, and a gal- 
 lon of the grape wine or cider, for 
 a week ; then strain off the liquor, 
 and mix it with the other ingre- 
 dients. Keep it in a cask well 
 bunged for a month ; then bottle 
 it. 
 
 PORT WINE, to detect Adul- 
 teration in . — It is often adulterated 
 with alum to make it astringent. 
 Mix the suspected wine with lime 
 water; to stand a day; if the wine 
 be genuine, a number of crystals 
 will be deposited at the bottom of 
 the vessel. If alum be in the wine, 
 there will be no crystals, but a 
 
 slimy and muddy precipitate. 
 
 Or, drop some solution of subcar- 
 bonate of potass into the wine ; if 
 alum be present, there will be 
 a violet-coloured precipitate, or 
 cloudiness, which will vanish, if a 
 few drops of caustic potash, or of 
 muriatic acid be added to the mix- 
 ture. 
 
 PORTUGAL ONIONS, to 
 pickle . — Slice them in strong salt 
 and water for 24 hours ; drain; put 
 into a jar, and pour upon them 
 vinegar spiced and boiled. Put a 
 small piece of alum in the jar. 
 
 POSSET op BARLEY.— Boil 
 £ lb. of French barley in 3 pints of 
 milk; boil it till it is done enough; 
 then put in a pint of cream, some 
 mace, and cinnamon; sweeten with 
 loaf sugar, and when it is just 
 warm, pour in a pint of sherry 
 wine, and froth it up. — A less 
 quantity may be made. 
 
 POSSET of ale , or beer . — Take 
 £ pint of milk ; put it on the fire 
 till it just boils; pour it on cut 
 bread in a basin; then just boil £ 
 pint of beer, and pour into the milk 
 and bread. Sweeten and season as 
 you like. 
 
POS 
 
 POT 
 
 327 
 
 POSSET, cold, — Take £ pint 
 each of milk and cream ; the juice 
 of half a lemon, and the rind gra- 
 ted into it. Sweeten the cream 
 and wine; put the latter into a 
 basin, and pour the cream and 
 milk into the basin, and stir them 
 together well. 
 
 POSTAGE, Rates of. — From 
 all parts of the United Kingdom, 
 the Channel Islands, and the Isle 
 of Han, if prepaid, and not exceed- 
 ing — half an 02 . Id. ; one oz. 2d. ; 
 1£ oz. 3d. ; 2 ozs. 4d., and so on, 
 adding a penny for each | oz. No 
 parcel will be permitted to pass 
 through the post if more than two 
 feet long ; and in provincial Post 
 Offices, all letters or packets must 
 be prepaid with stamps, or be sent 
 unpaid, as money prepayment is 
 
 not permitted. BOOK. POST. 
 
 — On every packet not exceeding 
 4 ozs. Id. ; from 4 to 8 ozs. 2d. ; 
 from 8 to 12 ozs. 3d. ; from 12 ozs. 
 to 1 lb. 4d. ; from 1 lb. to 1| lb. 5d. ; 
 from 1£ lb. to 1| lb. 6d. ; from l| 
 lb. to If lb. 7d. ; from If lb. to 2 
 lbs. 8d. — and Id. for every addi- 
 tional f lb. Every book packet 
 must be open at the ends. 
 
 POST OFFICE SAYINGS 
 BANKS. — By 24 Yic. cap. 14, 
 deposits of one shilling, or of any 
 number of shillings, will be recei- 
 ved from any depositor at the Post 
 Office Savings Banks, provided the 
 deposits of such depositor in any 
 year ending the 31st day of De- 
 cember do not exceed £30, and 
 provided the total amount stand- 
 ing in such depositor’s name in 
 the books of the Postmaster- 
 General do not exceed £150, ex- 
 clusive of interest. Interest will 
 be allowed at the rate of £2 10s. 
 per cent, per annum, being at the 
 rate of one halfpenny per calendar 
 month for every complete pound. 
 When the principal and interest 
 amount to the sum of £200, HI 
 
 interest will cease, so long as the 
 same funds continue £200. 
 
 A depositor in any legally estab- 
 lished Savings Bank may transfer 
 his account to the Post Office 
 Savings Bank, by simply applying 
 to the managers of the Savings 
 Bank for a certificate of the amount 
 of his deposits, and the amount of 
 such certificate will be entered to 
 his credit by the Post Office 
 Savings Bank as so much cash. 
 In the same way an account may 
 be transferred from the Post Office 
 Savings Bank to any other legally 
 established Savings Bank. 
 
 POTAGE, Barley . — Take 1 lb. 
 of pearl barley; cleanse it well 
 from husks ; put it into a quart of 
 milk to steep, and boil it a little ; 
 when it is well boiled, put in a 
 quart of cream, 1 oz. of salt, some 
 mace, and cinnamon ; when suffi- 
 ciently thick, sweeten with loaf 
 sugar, and serve. 
 
 POTASH, Bicarbonate.— In in- 
 digestion, attended with acidity, 
 the result of disordered gastric 
 secretion, the bicarbonate of potash 
 is a valuable remedy, neutralizing 
 very effectually the acid. The 
 dose is from 10 to 20 grains given 
 in simple solution in water, or it 
 may be sweetened. 
 
 POTASH DROPS.— Liquor of 
 potash, 10 drops ; infusion of lin- 
 seed, 1 pint ; spirits of sweet nitre, 
 \ oz. Mix, and take two table- 
 spoonfuls every three hours. A 
 sure cure for the gravel. 
 
 POTASSJE LIQUOR. — This 
 is a solution of potash. In indi- 
 gestion, acid eructations, heart- 
 bum, &c., it may be taken with 
 great benefit. It neutralizes the 
 acid, and counteracts the morbid 
 tendency of the stomach to acid 
 secretion. Dose — 10 drops, grad- 
 ually increased to 40. It should 
 be greatly diluted. Take it with a 
 bitter decoction. 
 
328 
 
 POT 
 
 POT 
 
 POTATOES. — Much attention 
 has been recently drawn to the | 
 fact, that the produce of potatoes 
 may be much increased by pluck- 
 ing off the blossoms from the plants 
 producing them. This important 
 observation has been completely 
 confirmed by M. Teller, the direc- 
 tor of the Agricultural Society of 
 Darmstadt. In 1839, two fields of 
 the same size, lying side by side, 
 and manured in the same manner, 
 •were planted with potatoes. When 
 the plants had flowered, the blos- 
 soms were removed from those in 
 one field, while those in the other 
 field were left untouched. The 
 former produced forty-seven bolls, 
 the latter only thirty-seven bolls. 
 —Liebig. 
 
 POTATOES, to boil. — Boil in 
 a saucepan without lid, with only 
 sufficient water to cover them; 
 more would spoil them, as the po- 
 tatoes contain much water, and it 
 requires to be expelled. When 
 the water nearly boils, pour it off, 
 and add cold water, with a good 
 portion of salt. The cold water 
 sends the heat from the surface to 
 the centre of the potatoe, and makes 
 it mealy. Boiling with a lid on, 
 often produces cracking. 
 
 New Potatoes should be cooked 
 soon after having been dug ; wash 
 well, and boil. 
 
 The Irish, who boil potatoes to 
 erfection, say they should always 
 e boiled in their jackets ; as peel- 
 ing them for boiling is only offer- 
 ing a premium for water to run 
 through the potatoe, and render- 
 ing it sad and unpalatable ; they 
 should be well washed, and put 
 into cold water. 
 
 u Stop,” says one, till I immor- 
 talize my dear old mother's receipt; 
 — “ To 'dress a potatoe, wash it 
 well, but let there be no scraping. 
 At the thickest end cut off a piece 
 the size of a sixpence.” This is 
 
 the safety-valve by which the 
 steam, generated in the potatoe, 
 escapes ; and such escape prevents 
 cracking. Pour all the water off 
 and let the skins be thoroughly 
 dry before peeling. 
 
 POTATOES, to escalop. — Boil 
 the potatoes ; then beat them fine 
 in a bowl with cream, a lump of 
 butter and salt ; put them into 
 escalop shells; smooth the top; 
 score them ; lay thin slices of but- 
 ter on the top of them ; put them 
 into a Dutch oven to brown before 
 the fire. 
 
 POTATOE FRITTERS. 
 
 Boil two large potatoes, scrape 
 them fine; beat four yolks and 
 three whites of eggs, and add to 
 the above one large spoonful of 
 cream, another of sweet wine, a 
 squeeze of lemon, and a little nut- 
 meg. Beat this batter half an 
 hour at least. It will be extreme- 
 ly light. Put a good quantity of 
 fine lard in a stew-pan, and drop 
 a spoonful of the batter at a time 
 into it. Fry them ; and serve as 
 a sauce, a glass of white wine, the 
 juice of a lemon, one dessert spoon- 
 ful of peach-leaf or almond water, 
 and some white sugar warmed to- 
 gether: not to be served in the 
 dish. 
 
 Another way. — Slice potatoes 
 thin, dip them in a fine batter, 
 and fry. Serve with white sugar, 
 sifted over them. Lemon peel, 
 and a spoonful of orange-flower 
 water, should be added to the bat- 
 ter. 
 
 POTATOES, To fry. — Cut 
 them into thin slices; fry them 
 brown, either in butter or beef 
 gravy, or batter. 
 
 POTATOES, to mash. — Boil 
 the potatoes, peel them, and break 
 them to paste; then to 2 lbs. of 
 them add a quarter of a pint of 
 milk, a little salt, and 2 ozs. of 
 butter, and stir it all well over the 
 
POT 
 
 POT 
 
 329 
 
 fire. Either serve them thus, or 
 place them in the dish in a form, 
 and then brown them before the fire. 
 They may be placed in moulds, 
 and browned. They are some- 
 times coated with white or yolk of 
 
 ^POTATO PASTY.— BoU, and 
 peel, and mash potatoes as fine as 
 possible ; mix them with salt, pep- 
 per, and a good bit of butter. Make 
 a paste; roll it out thin like a 
 a large puff, and put in the pota- 
 toe ; fold over one half, pinching 
 the edges. Bake in a moderate 
 oven. 
 
 POTATO PIE.— Skin some 
 potatoes, and cut them into slices ; 
 season them ; and also some mut- 
 ton, beef, pork, or veal, and a lump 
 of butter. Put layers of them ana 
 of the meat. A few eggs boiled 
 and chopped fine, improves it. 
 
 POTATOES in PLENTY.— 
 A farmer planted four potatoes in 
 April, in two of which he inserted 
 a bean, and a pea in each of the 
 other two. The peas and beans 
 produced a good crop, and the po- 
 tatoes were free from disease. One 
 of the potatoes produced 58 tubers, 
 the second 30, the third 29, and 
 the fourth 25. 
 
 POTATO PUDDING.— Take 
 
 lb. of boiled potatoes, 2 ozs. of 
 
 utter, the yolks and whites of two 
 eggs, a quarter of a pint of cream, 
 one spoonful of white wine, a mor- 
 sel of salt, the juice and rind of a 
 lemon; beat all to froth; sugar 
 to taste. A crust or not, as you 
 like. Bake it. If wanted richer, 
 put 3 ozs. more butter, sweetmeats 
 and almonds, and another egg. 
 
 POTATO PUDDING with 
 
 MEAT Boil till they are fit to 
 
 mash; rub through a colander, 
 and make into a thick batter with 
 milk, and two eggs. Then lay 
 some seasoned steaks in a dish, 
 then some batter ; and over the 
 
 last layer put the remainder of the 
 batter. Bake a fine brown. 
 
 POTATO RIBBONS. Cut 
 
 the potatoes iuto slices, rather 
 more than half an inch thick, and 
 then pare round and round in very 
 long ribbons. Place them in a 
 pan of cold water, and a short time 
 before wanted, drain them from 
 the water. Fry them in hot lard, 
 or good dripping, until crisp and 
 browned ; dry them on a soft 
 cloth, pile them on a hot dish, and 
 season with salt and cayenne. 
 
 POTATOES, roasted under the 
 meat . — These are very good ; they 
 should be nicely browned. Half 
 boil large mealy potatoes ; put in- 
 to a baking dish, under the meat 
 roasting ; lade the gravy upon 
 them occasionally. They are best 
 done in an oven. 
 
 POTATO ROLLS.— BoU three 
 lbs. of potatoes; crush and work 
 them with two ozs. of butter, and 
 as much milk as will cause them 
 to pass through a colander ; take 
 half a pint of yeast and half a pint 
 of warm water ; mix with the po- 
 tatoes ; pour the whole upon 5 lbs. 
 of flour ; add salt ; knead it well ; 
 if too thick, put to it a little more 
 milk and warm water; to stand 
 before the fire an hour to rise ; 
 work it well, and make it into rolls. 
 Bake half an hour. 
 
 POTATO ROT. — Take the 
 apples that grow on the potato 
 plant, when fully ripe ; cut them 
 open ; take out the small seeds, 
 and dry them ; keep them till the 
 spring ; then sow them in beds, 
 like onions ; they will be small at 
 first; plant again next sedson, 
 when they will be large and good, 
 and entirely free from disease. 
 This requires to be done at least 
 every fourth season. This plan 
 has been adopted by several far- 
 mers with complete success, ever 
 since the potato disease commenced* 
 
330 
 
 POU 
 
 POU 
 
 POTATO YEAST. — iiuil, and 
 skin, and mash mealy potatoes. 
 Mix hot water to make them as ' 
 thin as pudding batter. Add to 
 each lb. of potatoes 2 ozs. of treacle. 
 "When just warm, stir in for every 
 lb. of potatoes two table-spoonfuls 
 of yeast. Keep it warm till it has 
 done fermenting, and in a day it 
 ■will be ready for use. 
 
 POULTICE.— Take 4 ozs. of 
 crumb of bread, a pinch of elder 
 flowers, and camomile ; boil them 
 in equal quantities of vinegar and 
 water. — Or, take linseed flour, 
 and the dregs of ale or porter bar- 
 rels, slightly boiled. It always 
 keeps soft from the oiliness of the 
 linseed, and the yeasty deposit of 
 the malt liquor is both cooling and 
 sweetening. 
 
 Poultices are designed to soften 
 and relax any swelling, and allay 
 pain and inflammation, to ripen 
 tumours orswellings, and to cleanse 
 inflamed and gangrenous sores, 
 ulcers, &c. Always remove a poul- 
 tice when it becomes dry; the place 
 must be well washed in warm ley 
 water, and a fresh poultice applied. 
 
 The best Poultice for every pur- 
 pose is the Slippery Elm Bark ; it 
 may be made with warm milk and 
 water, or with soap-ley. If tinc- 
 ture of myrrh be added, it is valu- 
 able in boils, ulcers, carbuncles, &c. 
 
 POULTICE for a FESTER. 
 — Boil bread in lees of strong 
 beer; apply the poultice in the 
 general manner. This has saved 
 many a limb from amputation. 
 
 POULTRY, to feed.— il As I 
 suppose you keep poultry, I may 
 tell you that it has been ascertain- 
 ed that if you mix with their food 
 a sufficient quantity of egg-shells 
 or chalk, which they eat greedily, 
 they will then lay, cceteris paribus^ 
 twice or thrice as many eggs as be- 
 fore. A well-fed fowl is disposed 
 to lay a vast number of eggs, but 
 
 cannot do so without the material 
 for the shells, however nourishing 
 in other respects her food may be ; 
 indeed, a fowl fed on food and wa- 
 ter free from carbonate of lime, and 
 not finding any in the soil, or in 
 the shape of mortar, which they 
 often eat off the wall, would lay no 
 eggs at all with the best will in the 
 world.” — Professor Gregory . 
 
 POUND CAKE. — Take 1 lb. 
 each of flour, sifted loaf sugar, and 
 currants ; the rind of two lemons 
 grated ; mix all together by rub- 
 bing them between the hands; 
 then put 1 lb. of butter into a 
 wooden bowl ; place it often before 
 the fire, if the weather is cold; 
 when the butter is soft, beat it up 
 with the hand till it is like a cream ; 
 break 10 or 12 eggs into a deep pan ; 
 whisk till quite frothy ; put one- 
 third of them to the butter ; and 
 beat up till well mixed ; then put 
 in half of what is left, and mix it 
 till it sticks to the bowl ; then put 
 in the remainder, and mix it well 
 up ; when it sticks to the bowl, it 
 is well mixed and light ; then put 
 in the flour, &c., and mix well to- 
 gether. Have cake hoops, or 
 moulds papered, and put into the 
 oven, the heat of which must be 
 moderate. The rind of a lemon, 
 shred very fine, may be added. 
 
 POUND CAKE, a good one . — 
 Beat a pound of butter to a cream, 
 and mix with it the whites and 
 yolks of eight eggs beaten apart. 
 Have ready, warm by the fire, a 
 pound of flour, and the same of 
 sifted sugar, mix them, and a few 
 cloves, a little nutmeg, and cinna- 
 mon, in fine powder together ; then 
 by degrees work the ingredients 
 into the butter and eggs. When 
 well beaten, add a glass of wine 
 and some carraways. It must be 
 beaten a full hour. Butter a pan, 
 and bake it a full hour in a quick 
 oven. 
 
POW 
 
 PRA 
 
 331 
 
 The above proportions, leaving 
 out four ounces of the butter, and 
 the same of sugar, make a less 
 luscious cake, and to most tastes a 
 more pleasant one. 
 
 POUND CAKE, plain.—' Work 
 one pound of butter with cream 
 and one pound of sifted sugar, till 
 it becomes quite smooth ; beat up 
 nine eggs and put them by degrees 
 to the butter and beat altogether 
 for twenty minutes. Then mix in 
 lightly one pound of flour; put 
 the whole into a hoop cased with 
 paper, on a baking plate, and bake 
 it for about one hour in a moder- 
 ate oven. One ounce of carraway 
 seeds added to the foregoing will 
 make what is termed a rich seed 
 cake. 
 
 POWDER, Aperient.-— Take of 
 the best Turkey rhubarb, cinna- 
 mon, and fine sugar, of each 2 
 drachms. Let the ingredients be 
 pounded, and afterwards mixed 
 well together. 
 
 When flatulence is accompanied 
 with costiveness, a tea-spoonful of 
 this powder may be taken once or 
 twice a day, according to circum- 
 
 POWDER, Carminative . — 
 Take of coriander seeds \ an oz. ; 
 giDger, 1 drachm; nutmegs, § a 
 drachm ; fine sugar, 1£ drachm ; 
 reduce them into powder for twelve 
 doses. 
 
 This powder is employed for ex- 
 pelling flatulency, arising from in- 
 digestion. It may be given in 
 small quantities to children in 
 their food, when troubled with 
 gripes. 
 
 POWDER, Saline Laxative . — 
 Take of soluble tartar, and cream 
 of tartar, of each 1 drachm ; puri- 
 fied nitre, \ a drachm. Make them 
 into a powder. 
 
 In fevers and other inflammatory 
 disorders, where it is necessary to 
 keep the body gently open, one of 
 
 these cooling laxative powders may 
 be taken in a little gruel, and re- 
 peated occasionally. 
 
 POWDER, Steel— Take filings 
 of steel, and loaf sugar, of each 2 
 ozs. ; ginger, 2 drachms. Pound 
 them together. 
 
 In obstructions of the menses, 
 and other cases where steel is pro- 
 per, a tea-spoonful of this powder 
 may be taken twice a day, and 
 washed down with wine or water. 
 
 POWDER, Sudorific. — Take 
 purified nitre and vitriolated tartar, 
 of each \ an oz. ; opium and ipeca- 
 cuanha, of each 1 drachm. Mix 
 the ingredients, and reduce them 
 to a fine powder. 
 
 This is known by the name of 
 Dover’s powder. It is a powerful 
 sudorific. In obstinate rheumatism 
 and other cases where it is neces- 
 sary to excite a copious sweat, 
 this powder may be administered 
 in the dose of a scruple, or half a 
 drachm, accompanied with copious 
 draughts of warm diluting liquor. 
 
 POWDER, Worm. — Take of 
 tin, reduced into a fine powder, 1 
 oz. ; Ethiop’s mineral, 2 drachms. 
 Mix well together, and divide into 
 six doses. One of these powders 
 may be taken in a little syrup, 
 honey, or treacle, twice a day. 
 Then the following anthelmintic 
 purge will be proper : — 
 
 Powdered rhubarb, a scruple ; 
 scammony and calomel, of each 5 
 grains. Rub them in a mortar for 
 one dose. For children, the above 
 doses must be lessened according 
 to their age. If the powder of tin 
 be given alone, its dose may be 
 considerably increased. 
 
 PRAWNS and SHRIMPS.— 
 When fresh they have a sweet 
 flavour, are firm and stiff, and the 
 colour is bright. — Shrimps are of 
 the prawn kind, and may be judged 
 by tbe same rules. 
 
 PRAWNS and SHRIMPS, to 
 
332 
 
 PRI 
 
 PUD 
 
 butter . — Take them out of the 
 sheila, and warm them with a 
 little good gravy, a bit of butter 
 and dour, a scrape of nutmeg, salt, 
 and pepper ; simmer a minute or 
 two, and serve with sippets : or 
 with a cream sauce. 
 
 PRAWNS, Curry of.— Take 
 them from the shells, and lay into 
 a pan, with a small piece of mace, 
 three or four spoonfuls of veal 
 gravy, and four of cream ; rub 
 smooth one or two tea-spoonfuls 
 of curry-powder, a tea-spoonful of 
 flour, and an ounce of butter; 
 simmer an hour ; squeeze half a 
 lemon in, and add salt. 
 
 PREGNANCY, a good medicine 
 for . — Cinnamon water, 1 oz. ; tinc- 
 ture of rhubarb, 2 drachms ; com- 
 ound spirits of lavender, \ a 
 
 rachm ; syrup of saffron, 1 drachm. 
 To be taken occasionally in the 
 middle of the day. 
 
 PRESERVES, toJceep.~A$g\y 
 the white of an egg, with a brush, 
 to a single thickness of white tissue 
 paper, with which cover the jars, 
 lapping over an inch or two. It 
 will require no tying, as it will 
 become, when dry, inconceivably 
 tight and strong, and impervious 
 to the air. 
 
 PRIMROSE VINEGAR.— To 
 15 quarts of water put 6 lbs. of 
 brown sugar ; boil ten minutes ; 
 take off the scum ; pour on it half 
 a peck of primroses ; when nearly 
 cold, add a little fresh yeast, and 
 let it work in a warm place all 
 night ; put it in a barrel, and when 
 done working, close the barrel, and 
 keep it in a warm place. 
 
 PRINTING INK, to print 
 linen with types . — Dissolve one 
 drachm of asphaltum in four 
 drachms of oil of turpentine, then 
 add lamp black or black lead, in 
 fine powder, in sufficient quantity 
 to render the ink of a proper con- 
 sistence for printing with types. 
 
 PRUNES. — They abate heat, 
 and gently relax the bowels, by 
 lubricating the passages and soft- 
 ening the excrements. Hence 
 their great use in constipation, at- 
 tended with heat and irritation, 
 which other aperients might ag- 
 gravate. If not sufficiently active, 
 they may be joined with senna, 
 rhubarb, &c., using a little ginger 
 as anti-flatulent. They should be 
 stewed. The French prunes are 
 the best. 
 
 PRUNE PUDDING. — Beat 
 up 6 yolks of eggs and 3 whites, 
 Take 4 spoonfuls of flour, a little 
 salt, and some powdered ginger, 
 in half a cupful of milk, and mix 
 well together ; add gradually near- 
 ly a quart of milk, and 1 lb. of 
 scalded prunes. Tie it up in a 
 cloth ; boil it an hour, and pour 
 over it melted butter. 
 
 PRUNE TART. — Give prunes 
 a scald, take out the stones and 
 break them ; put the kernels, 
 prunes, and sugar into a little 
 cranberry juice ; simmer, and when 
 cold make a tart of the sweetmeat. 
 
 PUDDING, BAKED.— Three 
 table-spoonfuls of Oswego Prepa- 
 red Corn to one quart of milk. 
 Prepare, and cook the same as 
 Blanc Mange. After it is cool, 
 stir up with it thoroughly two or 
 three eggs well beaten, and bake 
 half an hour. It is very good. 
 
 PUDDING, BOILED.— Three 
 table-spoonfuls of Oswego Prepa- 
 red Corn to one quart of milk. 
 Dissolve the corn in some of the 
 milk, and mix with it two or three 
 eggs , well beaten , and a little salt. 
 Heat the remainder of the milk to 
 near boiling, add the above prepa- 
 ration, and boil four minutes, stir- 
 ring it briskly. To be eaten warm 
 with a sauce. It is delicious. 
 
 PUDDINGS, in haste . — Shred 
 suet, and put with grated bread, a 
 few currants, the yolks of four 
 
PUF 
 
 PUL 
 
 333 
 
 eggs, and the whites of two, some 
 grated lemon peel, and ginger. 
 Mix, and make into little balls 
 about the size and shape of an egg, 
 with a little flour. Boil 20 minutes. 
 
 PUDDING, to please , — Mix a 
 quart of new milk with a pint of 
 buttermilk ; drain off the whey, 
 and mix with the curd the crumb 
 of a French roll grated, half a 
 lemon peel grated, quarter of a 
 int of cream, 3 ozs of cold melted 
 utter, the yolks of five and the 
 whites of two eggs ; sweeten the 
 whole to taste, and bake with puff 
 paste for half an hour. 
 
 Another . — Line a shallow dish 
 with an inch-deep layer of several 
 kinds of good preserves ; mix 
 together, and with them mix 
 3 ozs. of candied citron or orange- 
 rind. Beat well the yolks of ten 
 eggs, and add to them gradually \ 
 a lb. of sifted sugar; when well 
 mixed, pour in gradually £ a lb. of 
 good clarified butter, and a little 
 ratafia, or any other flavour. Fill 
 the dish two-thirds with this mix- 
 ture, and bake the pudding one 
 hour in a moderate oven. Half 
 the quantity will be sufficient for 
 a small dish. 
 
 PUDDING, a wholesome one , — 
 Put into a basin \ lb. of rice, 4 ozs. 
 of coarse sugar, or treacle ; 2 quarts 
 of milk, and 2 ozs. of dripping 
 or butter; put it cold into the oven. 
 It will take a good while to bake, 
 but it will be very good solid food. 
 
 PUFF PASTE. — To 1 lb. of 
 flour, take f lb. of butter. Rub 
 half the butter very finely into the 
 flour, and mix it into a paste with 
 cold water; roll out the paste; 
 put in the remainder of the butter ; 
 roll it up, and leave it for half an 
 hour; then roll it out for use. 
 An egg may be beaten very fine, 
 and mixed with the water. 
 
 PUFF, a good light one . — Mix 
 two spoonfuls of flour, a little 
 
 grated lemon peel, some nutmeg, 
 half a spoonful of brandy, a little 
 loaf sugar, and one egg ; then fry 
 it enough, but not brown ; beat it 
 in a mortar with five eggs, whites 
 and yolks ; put a quantity of lard 
 in a frying-pan, and when quite 
 hot, drop a dessert-spoonful of 
 batter at a time ; turn as they 
 brown. Serve them immediately, 
 with sweet sauce. 
 
 PUFF, a good one . — To a £ oz. 
 of butter add 3 ozs. of Jordan Al- 
 monds with 2 ozs. of loaf sugar ; 
 pound them with a small quantity 
 of rose water till they form a thick 
 paste ; spread the paste on butter- 
 ed tins, bake in a slow oven. When 
 cold, put a spoonful of any kind of 
 jam in each and cover with whip- 
 ped cream. 
 
 PUFF, made of cheese . — Strain 
 cream curd from the whey, and 
 beat half a pint basin of it fine in 
 a mortar, with a spoonful and a 
 half of flour, three eggs, but only 
 one white, a spoonful of orange 
 flower-water, a quarter of a nut- 
 meg, and sugar to make pretty 
 sweet. Lay a little of this paste, 
 in small very round cakes on a tin 
 plate. If the oven is hot, a quarter 
 of an hour will bake them. Serve 
 with pudding sauce. 
 
 PULMONARY BALSAM.— 
 Horehound, (plant) comfrey-root, 
 blood-root, elecampane-root, wild 
 cherry bark, spikenard-root, penny 
 royal, (plant) of each, 4 ozs. Pour 
 3 quarts of boiling water upon them; 
 infuse for 3 hours ; then heat the 
 water again ; and pour it upon the 
 plants to infuse 0 or 6 hours. 
 Sweeten with sugar candy. — It is 
 very serviceable in diseases of the 
 lungs, chronic coughs ; it removes 
 constriction of the chest, by pro- 
 moting expectoration. Take half 
 a small tea-cupful three or four 
 times a day. 
 
 PULMONARY COM- 
 
334 PUN 
 
 pun 
 
 PLAINTS. — It is said that the 
 tender shoots of Scotch fir, peeled 
 and eaten fasting early in the 1 
 morning in the woods, when the 
 weather is dry, has performed 
 many cures of pulmonary com- 
 plaints among the Highlanders in 
 Scotland. 
 
 PULMONARY SYRUP. 
 
 Blood-root, boneset, slippery elm 
 bark, coltsfoot, elecampane, of each 
 2 ozs. ; white root, spikenard root, 
 of each,4ozs.; comfrey-root, poplar 
 bark, of each, 1 oz. ; lobelia, hore- 
 hound, snake-root, of each, £ oz. 
 Pour upon them 2 quarts of boiling 
 water; stir well; addllb. oftreacle, 
 and when cool, 1 quart of Hollands 
 gin. — It is one of the best remedies 
 for asthma, coughs, hoarseness, 
 &c. A table-spoonful every hour; 
 or a wine-glassful three times a 
 day. 
 
 PUNCH, to make . — Take two 
 lemons, and rub some lumps of 
 sugar over them, till all the yel- 
 low part of the skin has been taken 
 off. Put these lumps into a bowl, 
 and squeeze as much lemon juice 
 to them as is requisite to give suffi- 
 cient acidity. Then add the pro- 
 per quantity of sugar; mix the 
 sugar and juice well together, to 
 which add some boiling water, and 
 mix till the whole be cool. Take 
 rum and brandy, equal quantities, 
 and mix with the above ; the quan- 
 tity of spirits according to taste. : 
 
 PUNCH, Royal . — Take half a 
 pint of brandy, a bottle of cham- 
 pagne, the juice of three lemons, 
 and of two Seville oranges, and a 
 quarter of a pint of Martinique, 
 with nearly a quart of strong infu- 
 sion of tea, and sweetened accord- 
 ing to taste. 
 
 PUNCTUATION is the mak- 
 ing of pauses, by points indica- 
 tive of their length. 
 
 The Comma is written thus (, ) 
 and represents the shortest pauses 
 
 in reading, and the smallest divi- 
 sions in writing. 
 
 Rule 1. In general a simple sen- 
 tence does not admit of any point 
 except the period ; as, True polite- 
 ness has its seat in the heart. 
 
 Rule 2. The simple members of 
 a compound sentence are separated 
 by a comma ; as, Good men are 
 esteemed, and they are happy. 
 He labours assiduously, and he is 
 becoming rich. 
 
 Rule 3. When two or more 
 words — whether nouns, adjectives, 
 pronouns, verbs, or adverbs — are 
 connected without the conjunction 
 being expressed, the comma sup- 
 plies the place of that word ; as, 
 My parents, brothers, and sisters 
 were all present. — But when it is 
 expressed, the comma is omitted ; 
 as, Cicero spoke most forcibly and 
 fluently. 
 
 Rule 4. Absolute, relative, and, 
 generally, all parenthetical and 
 explanatory clauses, are separated 
 from the other parts of a sentence 
 by commas ; as, The commander 
 having been shot, the troops became 
 dispirited. Paul, the chief of sin- 
 ners, became the chief apostle. 
 
 1 Christianity, though strenuously 
 opposed by infidelity, is destined 
 to triumph. In short, he was a 
 great man. 
 
 Rule 5. The modifying words 
 and phrases, nay, however, hence, 
 finally , in short , at least, and the 
 like, are usually separated by 
 commas. 
 
 RuleG. Wordsdenotingtheper- 
 son, or object addressed, are sepa- 
 rated by commas; as, My son, 
 give me thine heart. John, hear 
 what I say. 
 
 _ Rule 7. An emphatical repeti- 
 tion, requires a comma; as, Against 
 thee, thee only, have I sinned. 
 
 Rule 8. When words are placed 
 in opposition to each other, or with 
 some marked variety, they require 
 
fUN 
 
 PUN 
 
 335 
 
 to be distinguished by a comma : 
 as, 
 
 *‘Tho’ deep, yet clear; tho’ gentle, 
 yet not dull ; 
 
 Strong, without rage ; without o’er- 
 flowing, full.” 
 
 “ Good men, in this frail im- 
 imperfect state, are often found, 
 not only in union with, but in op- 
 position to, the views and conduct 
 of one another.” 
 
 Mule 9. The words of another 
 writer cited, but not formally in- 
 troduced as a quotation, are sepa- 
 rated by a comma ; as, “ I pity the 
 man who can travel from Dan to 
 Beersheba, and cry, ’Tis all bar- 
 ren.” 
 
 Mule 10. A comma is often in- 
 serted where a verb is understood ; 
 as, George has acquired much 
 property ; his brother, little. 
 
 Mule 11. A comma is used be- 
 tween the two parts of a sentence 
 that has its natural order inverted ; 
 as, Him that is weak in the faith, 
 receive ye. 
 
 The Semicolon is written thus 
 ( ; ) . It marks a longer pause than 
 the comma, and separates clauses 
 less closely connected. 
 
 Mule 1. A sentence consisting 
 of two parts, the one containing a 
 complete proposition, and the other 
 added as an inference, or an expla- 
 nation, the two parts are sepa- 
 rated by a semicolon ; as, My mind 
 is sadly dejected ; for I am sur- 
 rounded with enemies. 
 
 Mule 2. A sentence consisting 
 of several members, each consti- 
 tuting a distinct proposition, and 
 having a dependence upon each 
 other, or upon some common clause, 
 they are separated by semicolons ; 
 as, Remember, weeping may en- 
 dure for a night, but joy cometh j 
 in the morning ; and to all true 
 Christians, it shall be a morning 
 without clouds ; for the Lord shall 
 be their everlasting light; and 
 
 the days of their mourning shall 
 be ended. 
 
 The Colon , which is written 
 thus ( : ) marks a longer pause 
 than semicolon, and is used 
 when the sense is complete, but 
 when there is something still be- 
 hind, which tends to make the 
 sense fuller or clearer. 
 
 Mule 1. A colon generally pre- 
 cedes a quotation ; as, The Scrip- 
 tures show the benevolence of the 
 Deity in the words: “God is love.” 
 
 Mule 2. When a sentence which 
 consists of an enumeration of partic- 
 ulars, each separated from the other 
 by a semicolon, has its sense sus- 
 pended till the last clause, that 
 clause is disjoined from the prece- 
 ding by a colon ; as, “ If he has 
 not been unfaithful to his king ; if 
 he has not proved a traitor to his 
 country; if he has never given 
 cause for such charges as have 
 been preferred against him : why 
 then is he afraid to confront his 
 accusers 
 
 The Period , or full point, is a dot 
 thus ( .), and is used at the end 
 of every complete sentence ; that 
 to is say, at the end of every collec- 
 tion of words which makes a full 
 and complete meaning, and is not 
 necessarily connected with other 
 collections of words. 
 
 Besides being used to mark the 
 completion of a sentence, the period 
 is placed after initials, when used 
 alone, as D. D., for Doctor of Di- 
 vinity ; and after abreviations, as, 
 Lat. for Latin. 
 
 The following Grammatical 
 signs, or marks, are used in the 
 writing of sentences : — 
 
 Parenthesis ( ) is used to enclose 
 a phrase to assist in elucidating 
 the subject, or to add force to the 
 assertions or arguments ; as, 
 
 “ Know then this truth (enough for 
 man to know), 
 
 Virtue alone is happiness below, 1 ' 
 
336 
 
 PUN 
 
 QUA 
 
 It ought, however, to be very 
 sparingly used. It is necessarily 
 an interrupter ; it breaks in upon 
 the regular course of the mind : it 
 tends to divert the attention from 
 the main object of the sentence. 
 
 Interrogation is used when a 
 question is asked ; as, How art 
 thou ? 
 
 Exclamation or Admiration , de- 
 notes any sudden emotion of the 
 mind ; as, Alas ! I am undone ! 
 
 Apostrophe, ( ’ ) or mark of eli- 
 sion, indicates that a letter is left 
 out ; as, lov’d for loved, don’t for 
 do not. It is used properly enough 
 in poetry, but should never be 
 •used in prose. “ It ought to be 
 called the mark not of elision, but 
 of laziness and vulgarity , except 
 when used to denote the possessive 
 case of Nouns.” 
 
 Hyphen ( - ) is used to connect 
 words or parts of words ; as in tea- 
 pot, water-rat. 
 
 The Bash marks a break in the 
 sentence, or an abrupt turn, though 
 it is occasionally used merely to 
 disjoin a parenthetical clause; as, 
 
 “If thou art he — but O how 
 fallen ! 
 
 “ Peter and J ohn — for they were 
 together — stood up before the 
 council.” 
 
 Paragraph IT is used to denote 
 the beginning of a new subject. 
 
 Section (§) is sometimes used 
 instead of the word section. 
 
 PUT, Game of— Put is usually 
 played by two persons, with a 
 complete pack of cards. In this 
 game the cards rank differently 
 from all others, the tray being the 
 best; next the deuce, then ace, 
 king, queen, knave, and so on in 
 the usual order. 
 
 After cutting for deal, &c., at 
 which the best put card wins, 
 three cards by one at a time are 
 given to each player; and the game 
 is played in the following way. If 
 
 the non-dealer throws up his cards 
 he looses a point ; if he plays, and 
 the dealer does not lay down 
 another to it, he gains a point ; 
 but should the dealer either win 
 the same, pass it, or lay down one 
 of equal value, forming what is 
 called a tie, the non-dealer is still 
 at liberty to “put,” that is, play 
 or not, and his opponent only gains 
 a point. Then if both parties 
 agree to go on, whoever gains all 
 the tricks, or two out of the three, 
 wins five points, which constitute 
 the game. If each player obtains 
 one trick, and the third is a tie, 
 then neither party must be al- 
 lowed to score. 
 
 Four-hand put differs only in 
 that any two of the players give 
 each their best card to his partner, 
 who then lays out one of his own, 
 and the game is then played as 
 two-handed put. 
 
 If the dealer turns up any of 
 his adversary’s cards, another deal 
 may be demanded, but when he 
 shows his own, he is to abide by 
 them. 
 
 Either party saying “I Put,” 
 must stand his cards or pay the 
 
 PUTTY, to soften . — Apply fre- 
 quently to the putty diluted sul- 
 phuric acid, or a little nitric, or 
 muriatic acid, and in a short time 
 it will become so soft, as to be 
 easily removed. 
 
 QUADRILLE, game of . — This 
 game is played by four persons, 
 and only forty cards are used, the 
 tens, nines, eights, being discard- 
 ed from the pack. The deal is 
 made by giving each player in 
 rotation three cards at a time, for 
 any two rounds, and oncefour cards 
 at a time, beginning with the 
 right hand player, who is the elder 
 hand. The following is the cor- 
 rect way of playing this game. 
 
QUA 
 
 QUA 
 
 33 1 
 
 When yon are the ombre, and 
 your friend leads from a mat, 
 play your best trump, and then 
 lead your best trump the first op- 
 portunity. 
 
 If you hold all the trumps, keep 
 leading them, except you have 
 other certain winning cards. 
 
 If all the mats are not revealed 
 by the time you have won six 
 tricks ; risk not playing for vole. 
 
 When you are the friend called, 
 and hold only a mat, lead it, but 
 if only a mat guarded by a small 
 trump, lead the small one ; though 
 when the ombre is last player, 
 lead the best trump you have. 
 
 Punto in red, or king of trumps 
 in black, are good cards to lead, 
 when they are your best; and 
 should either of them succeed, then 
 play a small trump. 
 
 When the ombre leads to dis- 
 discover a friend, if you hold king, 
 queen, and knave, put on the knave. 
 
 Preserve the called suit, whether 
 friend or not. 
 
 When playing against a lone 
 hand, never lead a king, unless you 
 have the queen, nor change the 
 suit, nor allow, if yon can prevent 
 it, the ombre to be the last player. 
 
 Call on the strongest suits, ex- 
 cept you have a queen guarded : 
 when elder hand, you have a bet- 
 ter chance than middle hand. 
 
 A good player may succeed with 
 a weaker hand, when either elder 
 or younger, better than if he was 
 middle hand. 
 
 The Rank of the Cards when 
 not trumps . 
 
 Clubs and Spades.— King, Queen, 
 Knave, Seven, Six, Five, Four, 
 Three, Two. — Total 9. 
 
 Hearts and Diamonds. — King, 
 Queen, Knave, Ace, Deuce, Three, 
 Four, Five, Six, Seven. Total, 10. 
 
 LAWS OP THE GAME OP QUADRILLE 
 
 1. The cards are to be dealt to 
 
 the right hand by threes and fours, 
 and not differently ; and the dealer 
 is at liberty to begin either with 
 four or with three ; if a card be 
 turned up in dealing, there must 
 be a new deal. 
 
 2. He who deals wrong is to deal 
 again. 
 
 3. He who has asked leave ia 
 obliged to play. 
 
 4. No one is basted for playing 
 out of turn, but the card played 
 may be called at any time in that 
 deal, providing it does not cause 
 a renounce ; or either of the adver- 
 saries may demand of his partner 
 to play any suit he thinks proper. 
 
 5. The three matadores cannot 
 be forced by an inferior trump, 
 but the superior forces the inferior 
 when led by a first player. 
 
 6 . A player naming trumps must 
 abide by the same. 
 
 7. Whoever plays with eleven 
 cards is basted. 
 
 8. Iff you play “ sans prendre,” 
 or have matadores, they should be 
 demanded before the next dealer 
 has finished, or you lose the benefit. 
 
 9. Any person naming his trump 
 without asking leave, is obliged to 
 play “sans prendre,” unless he is 
 the younger hand, and all the rest 
 have passed. 
 
 10. After the game is won, if 
 the person who won the sixth trick, 
 plays the seventh card, he is obli- 
 ged to play for the vole. 
 
 11. If you have your kings dealt 
 you are at liberty either to call a 
 queen to one of your kings, (except 
 the queen of trumps, or to call one 
 of your own kings. 
 
 12. If any person separates a 
 card from the rest, he ought to 
 play it, if the opposite party has 
 seen the same, unless he playB 
 “ sans prendre.” 
 
 13. If the king is called, or hia 
 partner plays out of his turn, the 
 vole is to be played for, 
 
 v 
 
338 
 
 QUA 
 
 QUA 
 
 14. No person is to be basted for 
 a renounce, unless the trick is 
 turned and quitted ; and if any 
 renounce is discovered in time, 
 should the player happen to be 
 basted by such a renounce, all the 
 parties are to play three cards over 
 again. 
 
 15. Forced spadille is not obliged 
 to play for the vole, nor make three 
 tricks. 
 
 16. "Whoever undertakes to play 
 the vole, has the preference of play- 
 ing before him who offers to play 
 “ sans prendre.” 
 
 17. If agreeable to all parties, 
 let the person have the preference 
 of playing, who plays for the most 
 tricks, which will prevent small 
 games. 
 
 18. Theombreisentitledtoknow 
 his king called, before he declares 
 for the vole. 
 
 19. When six tricks are played, 
 he who won the sixth ought to 
 say, “ I play the vole,” or, “I do 
 not play the vole,” or U I ask;” 
 and nothing else. 
 
 20. He who wins the vole is to 
 take the double stake played for, 
 out of the pool. 
 
 21. He who asks leave (if elder 
 hand,) may play “sans prendre,” 
 in preference to any of the other 
 players. 
 
 22. A player who has one or 
 more kings, may call himself, but 
 must win six tricks. 
 
 23. If you play the king surren- 
 dered, he must win six tricks who 
 demands the king of any player. 
 
 24. He who has passed once (un- 
 less spadille) has no right to call 
 afterwards ; also he who has ask- 
 ed is obliged to play, unless some- 
 body else plays “ sans prendre.” 
 
 25. If the ombre or his friend 
 show their cards, before they have 
 won six tricks, the adversaries may 
 call their cards as they please. 
 
 26. Whoever asks leave, cannot 
 
 play “sans prendre, ” unless forced. 
 
 27. You may look at all the 
 tricks turned, when you are to 
 lead, but not otherwise. 
 
 28. Whoeverundertakes playing 
 for the vole and does not succeed, 
 has a right to the stakes “sans 
 prendre,” and matadores, if he has 
 them, having won his game. 
 
 29. Any person discovering his 
 game, is not entitled to play for 
 the vole. 
 
 30. If there happen to be two 
 cards of one sort, and found out be- 
 fore the deal is ended, the deal is 
 void, but not otherwise. 
 
 31. Nobody is to declare how 
 many trumps are played out. 
 
 32. He who calls and does not 
 make three tricks, is to be basted 
 alone, unless forced spadille. 
 
 QUAILS, to fricassee . — Having 
 tossed them up in a saucepan with 
 a little melted butter, and mush- 
 rooms, put in a slice of ham, well 
 beaten, with salt, pepper, cloves, 
 and savory herbs ; add good gravy, 
 and a glass of sherry ; simmer over 
 a slow fire ; when almost done, 
 thicken the ragout with a good 
 cullis, (i. e. a good broth, strained, 
 gellatined, &c.) or with two or 
 three eggs, well beaten up in a 
 little gravy. 
 
 QUAILS, to roast . — Roast them 
 without drawing, and serve on 
 toast. Butter only should be eat- 
 en with them, as gravy takes off 
 the fine flavour. The thigh and 
 back are the most esteemed. 
 
 QUAKING PUDDING.— 
 Scald a quart of cream ; when 
 almost cold, put to it four eggs 
 well beaten, a spoonful and a half 
 of flour, some nutmegs and sugar; 
 tie it close in a buttered cloth; boil 
 it an hour, and turn it out with 
 care, lest it should crack. Melted 
 butter, a little wine and sugar. 
 
 QUASSIA. — This plant derives 
 its name from Quassi, a negro of 
 
QUE 
 
 QUI 
 
 339 
 
 Surinam : by it he cured the ma- 
 lignant fevers peculiar to that 
 country. For gold he disclosed 
 his remedy to Mr. Rolander, a 
 Swede, who introduced it into 
 Europe. It is now chiefly brought 
 from the "West Indies. It is much 
 used by brewers. It is one of the 
 most powerful of the bitter tonics, 
 tending to the narcotic. It is a 
 good remedy for indigestion, in- 
 vigorating the digestive organs, 
 with little excitement of the circu- 
 lation, or increase of animal heat : 
 it is very bitter, but it has no 
 smell. Its narcotic principle, 
 though slight, is proved by its de- 
 struction of flies. The infusion of 
 it is made by pouring a pint of 
 boiling water upon 2 scruples of 
 the chips or raspings. Orange 
 peel renders it more grateful to the 
 stomach. 
 
 QUEEN CAKES.— Mix 1 lb. 
 of dried flour, the same of sifted 
 sugar, and of washed clean cur- 
 rants. Wash 1 lb. of butter in 
 rose water, beat it well, then mix 
 with it eight eggs, yolks and whites 
 beaten separately, and put in the 
 dry ingredients by degrees ; beat 
 the whole an hour ; butter little 
 tins, teacups, or saucers, and bake 
 the batter in, filling only half. 
 Sift a little fine sugar over just as 
 you put it into the oven. 
 
 Another way . — Beat 8 ozs. of 
 butter, and mix with two well 
 beaten eggs, strained ; mix 8 ozs. 
 of dried flour, and the same of 
 lump sugar, and the grated rind 
 of a lemon ; then add the whole 
 together, and beat full half an hour 
 with a silver spoon. Butter small 
 patty-pans, half fill, and bake 
 twenty minutes in a quick oven. 
 
 Another . — Take 1 lb. of flour, 
 seven eggs, and 1 lb. of lump 
 sugar, grated fine ; beat your eggs 
 well, then put the sugar to the 
 eggs, beat them well together, 
 
 take a £ lb. of butter beat to a 
 cream, whisk up all together, then 
 add the flour, and stir well. Do 
 not whisk the flour in it, it will 
 make them tough. 
 
 QUEEN’S CULLIS.— Prepare 
 a stewpan with slices from a fillet 
 of veal, a few bits of ham, and 
 roots ; simmer it on a slow fire, 
 without catching at the bottom, 
 and add some good broth — good 
 coloured. A fowl may be added to 
 it to increase its strength ; simmer 
 it ; pound one or two breasts of 
 fowl, with half a handful of street 
 almonds, scalded, a few hard yolks 
 of eggs, and bread crumbs soaked 
 in broth ; mix altogether in a mor- 
 tar ; strain, rubbing it hard with a 
 wooden spoon ; add a little cream 
 to make it whiter. 
 
 QUEEN’S DROPS.— Soften, 
 and work with the hand, till like 
 cream, as directed for Queen’s 
 Cakes, \ lb. of fresh butter; put to 
 it 8 ozs. of sifted loaf sugar and 
 beat them together for a minute ; 
 break in four eggs, and beat for 
 two minutes ; then lightly mix in 
 f lb. of good flour, 4 ozs. of nicely 
 washed currants, and half a tea- 
 spoonful of powdered cinnamon. 
 When well mixed, make it into 
 drops the size of a walnut, upon 
 paper on iron plates, and bake them 
 in a hot oven. 
 
 QUICK MADE PUDDING.— 
 Flour and suet, £ lb. each, four 
 eggs, \ pint of new milk, a little 
 mace and nutmeg, | lb. of raisins, 
 ditto of currants ; mix well, and 
 boil three quarters of an hour with 
 the cover of the pot on, or it will 
 require longer. 
 
 QUICKSILVER.— Tallow will 
 take it up ; — vinegar kills it. As 
 a medicine it is injurious. It is 
 mercury in a peculiar state. It is 
 poison. 
 
 QUINCE CAKES.— Mix the 
 syrup of quinces and raspberries 
 
340 
 
 QUI 
 
 QUI 
 
 together; boil and clarify them 
 over a clear fire, skimming well ; 
 then add lg lb. of sugar ; cause as 
 much more to be brought to a 
 candy height, and poured in hot ; 
 stir the whole till cold ; spread it 
 on plates, and cut it into cakes. 
 
 QUINCE JELLY. Cut in 
 
 pieces a sufficient quantity of 
 quinces ; draw off the juice by boil- 
 ing them in water, in which they 
 ought only to swim, no more. 
 When fully done, drain and have 
 ready clarified sugar, to which put 
 one spoonful to two of the juice ; 
 bring the sugar to the souffle ; add 
 the juice, and finish. When it 
 drops from the skimmer it is 
 enough ; take it off, and pot it. 
 
 QUINCE PUDDING.— Scald 
 the quinces tender ; pare thin ; 
 scrape off the pulp ; mix with 
 sugar very sweet, and add a little 
 ginger and cinnamon. To a pint 
 of cream, put 3 or 4 yolks of eggs, 
 and stir it into the quiuces till they 
 are of a good thickness ; butter a 
 dish, pour it in, and bake it. 
 
 QUINCE SEEDS.— Of these 
 bandoline is made — a cement for 
 the hair ; see bandoline , page 43. 
 It is also used as an emollient 
 and sheathing application to crack- 
 ed lips and nipples. 
 
 QUINCE WINE.— Wipe off 
 the fur, take out the cores of ripe 
 quinces ; bruise them and press 
 them, adding to every gallon of 
 juice 2| lbs. of fine sugar ; stir to- 
 gether till dissolved ; put it in the 
 cask, and when it has done fer- 
 menting, stop it close ; let it stand 
 six months before it is bottled ; 
 keep it two or three years, and it 
 will be the better. 
 
 QUINCES, red, to preserve 
 whole. — Core and scald six fine 
 quinces ; drain ; and when cold, 
 pare them ; take their weight in 
 sugar, and a pint of water to every 
 lb. of sugar ; boil it to a syrup, 
 
 and SKim ; put in the quinces to 
 stand all night ; when red enough, 
 boil them as marmalade with two 
 basinfuls of jelly ; when as soft as 
 a straw can be run through them, 
 put them into glasses ; let the 
 liquor boil to a jelly, then pour it 
 over the quinces. 
 
 QUININE.— It is obtained by 
 frequently boiling the yellow Peru- 
 vian bark (cinchona) in water, 
 acidulated with sulphuric acid. It 
 retains in a concentrated form the 
 tonic and febrifuge properties of 
 the Peruvian bark from which it 
 is obtained ; and as a remedy is 
 administered to the same cases. It 
 agrees better with an irritable 
 stomach than the bark. 
 
 The dose is from one to five 
 grains three or four times a day. 
 It is valuable in ague, given du- 
 ring the intermission. It may be 
 made into a pill, made with con- 
 serve of roses, or mucilage, or in 
 liquid, as water, if previously dis- 
 solved in elixir of vitriol, or dilu- 
 ted sulphuric acid. It is valuable 
 in tic doloureux, St. Vitus’s dance, 
 in mortification, bleedings in dis- 
 charges attended with great debil- 
 ity, as diarrhceas, dysentery, ob- 
 stinate ulcers, scrofula, &c. 
 
 To stop intermittent fever, take 
 sulphate of quinine, thirty-two 
 grains ; simple syrup, one pound, 
 mixed. A spoonful to be taken 
 every four or six hours. For in- 
 termittents and debility, dissolve 
 twelve grains of sulphate of qui- 
 nine in half a pint of good Made- 
 ira wine, or infusion of roses, one 
 ounce three times a day. The 
 tincture consists of six grains of 
 sulphate of quinine, and spirits of 
 wine, one ounce ; take a teaspoon- 
 ful twice or thrice a day. From 
 five to ten grains of quinine, taken 
 two or three times daily, has cured 
 tic doloureux. It has also been 
 successful in head and toothache* 
 
QUI 
 
 QUI 
 
 341 
 
 QUIN’S FISH SAUCE.— Half 
 a pint of mushroom pickle, the 
 same of walnut, six long anchovies, 
 pounded, six cloves of garlick, 
 three of them pounded ; half a 
 spoonful of cayenne pepper ; put 
 them into a bottle, and shake them 
 well before using. It is also good 
 with beef steaks. 
 
 QUINSY. — This disease occurs 
 principally in spring and autumn, 
 when vicissitudes of heat and cold 
 are frequent. It affects especially 
 the young and sanguine, and a 
 disposition to it is often acquired 
 by frequent attacks. 
 
 Symptoms . — It commences with 
 an unusual sense of tightness in 
 the throat, particularly on swal- 
 lowing, which is often effected with 
 difficulty and pain. On inspection, 
 some tumefaction and redness of 
 the fauces may be perceived, which 
 shortly spreads over the tonsils, 
 uvula, and soft palate, attended 
 with a troublesome clamminess of 
 the mouth, fever, headache, de- 
 lirium, &c. In desperate cases, 
 the tongue and tonsils are so much 
 swollen as to prevent deglutition, 
 and even so as to affect respiration, 
 that the patient is often obliged to 
 be supported in an erect posture, 
 to prevent suffocation. The in- 
 flammation generally attacks one 
 tonsil first, which in a day or two 
 it sometimes leaves and affects the 
 other, and not unfrequently quits 
 them both suddenly, and flies to 
 the lungs. 
 
 Causes . — It is generally caused 
 by the external application of cold 
 air, particular lyabout the neck. 
 “Whatever violently stimulates the 
 fauces, in a plethoric habit, especi- 
 ally, as acrid food, poisons, &c., 
 may produce it. 
 
 Treatment . — As the inflamma- 
 tion, from the delicate structure of 
 the parts, soon advances to sup- 
 puration, active means should be 
 
 speedily employed to disperse it. 
 For this purpose the patient should 
 take a frill dose of the Aperient 
 Mixture, and after its operation, 
 the Saline Mixture. 
 
 One of the most effectual reme- 
 dies is an emetic. This should be 
 given as Soon as the symptoms ap- 
 pear, and repeated as often as 
 necessary. The throat should bo 
 steamed with a strong decoction 
 of tansy, wormwood, hops, and 
 camomile flowers, boiled in vinegar 
 and water. Put these into a large 
 pitcher, over which place a funnel, 
 that the patient may inhale the 
 steam for 15 minutes, and repeat it 
 every two hours until the urgent 
 symptoms are gone. Afterwards 
 heat the herbs and bind them on 
 the neck. 
 
 A vapour bath is also of the 
 greatest service, benefiting the 
 whole system, and the throat es- 
 pecially. Gargle the throat with 
 a decoction of lobelia and a little 
 gum kino. The steam of hemp- 
 seed is said to be valuable in quin- 
 sey. If the patient is constipated, 
 give an aperient. When the pain- 
 ful symptoms begin to subside, 
 apply the Rheumatic Liquid warm 
 to the throat, as warm and as long 
 as the patient can bear it. Gargle 
 the throat occasionally with a de- 
 coction of sage, hyssop, lobelia, 
 catechu, or kino, with a little 
 borax. Do this frequently. Re- 
 peat the aperients when necessary, 
 and the feet bathed in warm water 
 and soap. 
 
 Let the food, if any can be taken, 
 be very simple. Give no spirits, 
 no stimulants, and nothing cold. 
 Hydropathy is very useful in quin- 
 sey. Dip a piece of cloth, in the 
 form of a bandage, in cold water, 
 wring it out, and wrap it round 
 the throat, and over it a dry ban- 
 dage. Repeat when hot and dry. 
 In sore throat, black currant jelly 
 
342 
 
 QUI 
 
 RAB 
 
 is of great service ; and so is the 
 old plan of wrapping the stocking 
 round the throat on going to bed. 
 A good gargle is made of sage and 
 vinegar, with a little sal ammoniac. 
 A little sal prunel sucked is some- 
 times of great use. 
 
 Apply a large white-bread toast 
 half an inch thick, dipped in bran- 
 dy, to the crown of the head till it 
 dries. Or, swallow slowly white 
 rose water mixed with syrup of 
 mulberries. Or, draw in as hot as 
 you can, for ten or twelve minutes 
 together, the fumes of red rose 
 leaves, or camomile flowers, boiled 
 in water and vinegar, or of a de- 
 coction of bruised hemp-seed. 
 This speedily cures the sore throat, 
 peripneumony, and inflammation 
 of the uvula. — Wesley . 
 
 QUINSY. — Roast three or four 
 large onions. Peel them quickly, 
 and beat them flat with a rolling- 
 pin. Immediately place them in 
 a thin muslin bag that will reach 
 from ear to ear, and about three 
 inches deep. Apply it speedily as 
 warm as possible to the throat. 
 Keep it on day and night, chang- 
 ing it when the strength of the 
 onions appears to be exhausted, 
 and substituting fresh ones. Flan- 
 nel must be worn round the neck 
 after the poultice is removed. 
 
 QUINSY, Vapour fora . — Take 
 powdered pepper, 1 oz. ; milk, 1 
 quart, and boil them to 1| pint; 
 put the whole into a glass bottle 
 with a small neck ; let the vapour 
 be received as hot as can be borne 
 with the mouth open. This is 
 about the best gargle. 
 
 QUINZE. — This game, as its 
 name implies, is a French game of 
 fifteen up, which are to be made in 
 the following manner : The pack 
 of cards must be shuffled by the 
 players, and when they have cut 
 for deal, which belongs to him who 
 put? tlie lowest, the dealer has the 
 
 privilege of shuffling last ; this be- 
 ing done, the adversary cuts, after 
 which the dealer gives one card to 
 his adversary, and one to himself : 
 if his adversary does not like his 
 card, he has a right to have as 
 many more given him, one after 
 the other ; the pips of which will 
 make fifteen, or come nearest to 
 it ; which are usually given from 
 the top of the pack. For example ; 
 if he should draw a deuce and then 
 a five, which make seven, he should 
 go on again in hopes of coming 
 nearer to fifteen ; if he draws an 
 eight, which makes just fifteen, 
 and being elder hand, he is sure of 
 winning the game ; but if he over- 
 draws himself, and makes above 
 fifteen, he loses, unless the dealer 
 does the same ; in which case it is 
 a drawn game, and they double the 
 stakes. Thus they go on, until 
 one of them wins the game, by 
 standing, and being fifteen, or the 
 nearest to it below that number. 
 
 At the end of each game the 
 cards are shuffled, and the players 
 cut again for deal ; the elder hand 
 always having the advantage. 
 
 This game is admired for its 
 fairness and simplicity ; depending 
 entirely on chance, being soon de- 
 cided, and not requiring that atten- 
 tion which most other games on 
 the cards do. 
 
 RABBITS, to choose . — An old 
 rabbit has very long and rough 
 claws, and gray hairs intermixed 
 with the wool. If young , the claws 
 and wool are smooth ; if stale it 
 will be flexible, and the flesh will 
 be bluish, having a kind of slime 
 upon it; but if fresh, the flesh will 
 be white and dry. 
 
 RABBIT, an English . — Toast a 
 slice of bread brown on both sides ; 
 then lay it on a plate, pour a glass 
 of port wine over it; then cut 
 some cheese very thin, and lay it 
 
RAB 
 
 RAB 
 
 S43 
 
 thick over the bread ; put it into 
 a Dutch oven before the fire to 
 brown. Serve it hot. 
 
 RABBIT, Scotch. — Toast a 
 piece of bread on both sides ; but- 
 ter it; cut a slice of cheese the 
 size of the bread ; toast it on both 
 sides, and lay it on the bread. 
 
 RABBIT, Welsh . — Toast a slice 
 of bread on both sides, and butter 
 it ; toast a slice of Cheshire cheese 
 on one side, and lay that next the 
 bread, and toast the other with a 
 salamander ; rub mustard over, 1 
 and serve very hot, and covered. 
 
 RABBITS, en Casserole. — Cut 
 them in quarters, and lard them 
 or not; dredge them well with 
 flour, and fry them ; put them into 
 a pipkin with a quart of common 
 stock, a glass of sherry, pepper, 
 salt, sweet herbs, and butter rolled 
 in flour ; cover close, and stew them 
 half an hour, dish, and pour the 
 same over, garnish with Seville 
 oranges, sliced. 
 
 RABBITS, en Matelote.— Pre- 
 pare two rabbits as for fricassee ; 
 put them with as many slices of 
 bacon, as there are of rabbits, into 
 a stewpan with half a pint of stock, 
 24 small onions, and half a bottle 
 of mushrooms ; cover with paper, 
 and set it on a stove, to simmer an 
 hour. Take the rabbit, and lay it 
 on a dish ; skim off the fat, and 
 reduce the liquor nearly to a glaze ; 
 putcullistoit; give it a boil; take 
 ft from the fire, and squeeze half a 
 lemon ; add cayenne pepper, and a 
 little sugar ; pour it over the rab- 
 bit ; garnish with paste. 
 
 RABBIT, to blanch. — Set it on 
 the fire in a small quantity of cold 
 water, and let it boil ; then take 
 it out, and put it into cold water 
 for a few minutes. 
 
 RABBITS, to boil. — Take out 
 the liver, and dress it separately ; 
 and to insure whiteness of flesh, 
 Jet the rabbits soak for 10 minutes 
 
 in tepid water. Half an hour’s 
 boiling will be sufficient for those 
 of moderate size, more if they are 
 larger. Smother with onion sauce, 
 chop the liver very fine, and serve 
 it in a sauce-boat ; if you place the 
 sauce round it, it may prevent 
 those who dislike the flavour from 
 partaking of the dish. 
 
 RABBITS, to fricassee brown » 
 — Cut the rabbits as for eating; 
 fry them in butter, a light brown ; 
 put them in a tossing-pan with a 
 pint of water, a teaspoonful of 
 lemon pickle, a large spoonful of 
 mushroom ketchup, the same of 
 browning, one anchovy, a slice of 
 lemon, cayenne pepper, and salt to 
 taste ; stew them over a slow fire 
 till they are done enough ; thicken 
 the gravy, and strain it ; dish up 
 the rabbits, and pour the gravy 
 over them. 
 
 RABBITS, to fricassee white.— 
 Cut, and put into a tossing-pan, as 
 before, with a pint of veal gravy, a 
 teaspoonful of lemon pickle, one 
 anchovy, a slice of lemon, a little 
 beaten mace, cayenne pepper, and 
 salt ; stew them over a slow fire ; 
 when they are done enough, thick- 
 en with flour and butter; strain 
 it ; then add the yolks of two eggs, 
 mixed with a gill of cream, and a 
 little nutmeg grated in. Do not 
 let it boil. 
 
 RABBITS, to florentine. — Skin 
 two young rabbits ; but leave on 
 the ears ; take out the bones, leav- 
 ing the head whole ; lay them flat ; 
 make a forcemeat of a \ lb. of ba- 
 con, scraped ; add to the bacon the 
 crumbs of a penny loaf, a little 
 lemon, thyme, or lemon-peel, shred 
 fine, parsley chopped small, nut- 
 meg, cayenne, and salt ; mix them 
 up together with an egg, and spread 
 it over the rabbits ; roll them up 
 to the head; skewer them straight; 
 close the ends, to keep the force- 
 meat in; skewer the ears back; 
 
344 
 
 RAB 
 
 RAB 
 
 and tie them in separate cloths, 
 and boil half an hour. Have ready 
 a ■white sauce, made of veal gravy, 
 a little anchovy, the juice of half a 
 lemon ; take a 5 lb. of butter, roll- 
 ed in flour, so as to make the sauce 
 pretty thick ; stir while the flour 
 is dissolving ; beat the yolk of an 
 egg; add some thick cream, nut- 
 meg, and salt ; mix it with the 
 gravy, and simmer it a little over 
 the fire : but do not boil. Pour 
 over the rabbits. 
 
 RABBITS, to pot .— - Cut up two 
 or three young, but full grown 
 
 ones, and take the leg bones off at 
 the thigh ; pack them as closely as 
 possible in a small pan, after sea- 
 soning them with pepper, mace, 
 cayenne, salt, and allspice, all in 
 very fine powder. Make the top 
 as smooth as you can. Keep out 
 the heads and the carcases, but take 
 off the meat about the neck. Put 
 a good deal of butter, and bake the 
 whole gently. Keep it two days 
 in the pan, then shift it into small 
 pots, adding butter. The livers 
 also should be added, as they eat 
 well. 
 
 RABBITS, to roast. — Baste 
 them with butter, and dredge them 
 with flour ; half an hour will do 
 them at a brisk fire ; and if small, 
 twenty minutes. Take the livers 
 with a bunch of parsley, boil them, 
 and chop them very fine together ; 
 melt some butter, and put half the 
 liver and parsley into the butter ; 
 pour it into the dish, and garnish 
 the dish with the other half ; roast 
 them of a fine light brown. 
 
 RABBIT, to taste like a hare.— 
 Choose one that is young, but full 
 grown ; hang it in the skin three 
 or four days ; then skin it, and lay 
 it, without washing, in a season- 
 ing of black pepper and allspice in 
 a very fine powder, a glass of port 
 wine, and the same quantity of 
 vinegar. Baste it occasionally for 
 40 hours, then stuff it and roast it 
 as a hare, and with the same sauce. 
 Do not wash off the liquor that it 
 was soaked in. 
 
 RABBITS, various modes of 
 dressing . — Roasted with stuffing 
 and gravy, like hare; or without 
 
 stuffing; with sauce of the liver 
 and parsley chopped in melted but- 
 ter, pepper, and salt ; or larded. 
 
 Boiled, and smothered with 
 onion sauce ; the butter to be melt- 
 ed with milk instead of water. 
 
 Fried in joints, with dried or 
 fried parsley. The same liver- 
 sauce, this way also. 
 
 Fricasseed, as before directed for 
 chickens. 
 
 In a pie, as chicken, with force- 
 meat, &c. In this way they are 
 excellent when young. 
 
 RABBIT, Victoria . — Toast 
 bread nicely on both sides, and 
 butter. Have ready the following ; 
 nice ham, Cheshire cheese, and 
 half boiled eggs, very finely chop- 
 ped and intimately mixed together, 
 with a little pepper and mustard ; 
 ut into a Dutch oven, and place 
 efore the fire ; spread it on the 
 toast. It is delicious. Onions, if 
 you like, may be substituted for 
 the eggs. 
 
 RABBIT PIE. — Cut up two 
 young rabbits ; season with pep- 
 
RAB 
 
 RAI 
 
 345 
 
 per, salt, a little mace, and nutmeg, 
 all finely powdered, and a little 
 cayenne; put the rabbits, slices of 
 bam, or of bacon, forcemeat balls, 
 and hard eggs, by turns in layers ; 
 if it is to be baked in a dish, put a 
 little water, but none, if in a raised 
 crust. By the time it returns 
 from the oven, have ready a gravy 
 of knuckle of veal, or a bit of the 
 scrag, with some shank bones of 
 mutton, seasoned with herbs, 
 onions, mace, and white pepper ; 
 if it is to be eaten hot, mushrooms, 
 &c. may be added ; but not, if to 
 be eaten cold. If it be made in a 
 dish, put as much gravy as will fill 
 it ; but in raised crust, the gravy 
 must be nicely strained, and then 
 put in as cold as jelly. To make 
 jelly clear, give it a boil with the 
 whites of two eggs, after taking 
 away the meat, and run it through 
 a sieve. 
 
 RABBIT SKINS, to cure . — 
 Lay the skin on a smooth board, 
 the fur side undermost, and fasten 
 it down with tinned tacks. Wash 
 it over first with a solution of salt; 
 then dissolve ozs. o! alum in a 
 pint of warm water, and with a 
 sponge dipped in this solution, 
 moisten the surface all over: re- 
 peat this every now and then for 
 three days : when the ikin is quite 
 dry, take out the tacks, and roll- 
 ing it loosely the long way, the 
 hair inside, draw it quickly back- 
 wards and forwards through a 
 large smooth ring, until it is quite 
 soft, then roll it in the contrary 
 way of the skin, and repeat the 
 operation. Skins prepared thus 
 are useful for many domestic pur- 
 poses. 
 
 RABBIT SOUP. — Cut two 
 rabbits into joints, and Hour and 
 fry them lightly; add three or 
 four onions fried brown. Pour on 
 these three or four quarts of boil- 
 ing water, a little salt, and parsley. 
 
 Add to it also good broth, and but- 
 ter, or lard, three carrots, three 
 shalots, and a pinch of cayenne; 
 thicken with rice flour, or boiled 
 pearl barley, a little before the soup 
 is done; boil five hours. Put 
 toasted bread in the tureen, and 
 pour the soup upon it. 
 
 RADISH PODS, to pickle.— 
 Make a pickle with cold spring 
 water and bay salt, strong enough 
 to bear an egg ; put the pods in, 
 and lay a board upon them to keep 
 them under water ; let them stand 
 ten days ; drain them in a sieve, 
 and dry them ; take as much of the 
 best vinegar as will cover them ; 
 boil it, and put the pods in a j ar 
 with ginger, mace, cloves, and 
 cayenne pepper ; pour on the vin- 
 egar boiling hot ; cover them with 
 a cloth, doubled four times; let 
 them stand two days ; when cold, 
 repeat three or four times. Add 
 as much mustard seed and horse 
 radish as you please. 
 
 RAISED CRUST, for meat 
 pies, fowls, §c . — Boil water with a 
 little fine lard, and an equal quan- 
 tity of fresh dripping, or of butter, 
 but not much of either. While 
 hot, mis this with as much flour 
 as you will want, making the paste 
 as stiff as you cau to be smooth, 
 which you will make by good, 
 kneading and beating it with a 
 rolling pin. When quite smooth, 
 put a lump into a cloth, or under 
 a pan, to 6oak till nearly cold. 
 
 Those who have not a good hand 
 at raising crust may do thus : Roll 
 the paste of a proper thickness, 
 and cut out the top and bottom of 
 the pie, then a long piece for the 
 sides. Cement the bottom to the 
 sides with egg, bringing the for- 
 mer rather further out, and pinch- 
 ing both together ; put egg between 
 the edges of the paste, to make it 
 adhere at the sides. Fill your pie 
 and put on the cover, and pinch it 
 
346 
 
 RAI 
 
 RAI 
 
 and the side crust together. The 
 same mode of uniting the paste is 
 to be observed if the sides are 
 pressed into a tin form, in which 
 the paste must be baked, after it 
 shall be filled and covered ; but in 
 the latter case, the tin should be 
 buttered, and carefully taken off 
 when done enough ; and as the 
 form usually makes the sides of a 
 lighter colour than is proper, the 
 paste should be put into the oven 
 again for a quarter of an hour. 
 "With a feather put egg over at 
 first. 
 
 RAISED FRENCH PIE.— 
 Raise a crust three inches high ; 
 lay in slices of veal, a few mush- 
 rooms, a few slices of ham, a cut- 
 up chicken, more mushrooms, and 
 a sliced sweet-bread ; season with 
 pepper, salt, and sweet herbs ; 
 cover it in, and put it in the oven ; 
 it will take about two hours in a 
 moderate oven. When done, pour 
 off the fat, and put six yolks of 
 eggs boiled hard. 
 
 RAISED PIES, Seasoning for. 
 — Salt, 3 lbs; white pepper, 3 ozs. ; 
 cayenne pepper, £ oz. ; cloves, 2 
 ozs. ; allspice, 2 ozs. ; and 1 oz. 
 each of basil, thyme, marjoram, 
 bay leaf, and nutmeg. Pound the 
 spices and herbs by themselves, 
 sift, and mix with the salt, and put 
 away in a stoppered bottle. 
 
 RAISED PUFF CAKES.— 
 Make the richest puff paste ; roll 
 it pretty thick into four or five 
 pieces, all one size ; lay one piece 
 on a deep baking dish, upon it 
 pour some good prepared cream, or 
 sweetmeat ; then another piece of 
 paste, some cream, or marmalade, 
 and so on, as many as you please ; 
 the paste to be the last, in which 
 make a little hole, which must be 
 filled with sweetmeat or jelly, when 
 it is well baked ; this must be done 
 in a brisk oven, to raise the paste 
 properly : it is done also by baking 
 
 the paste first upon a baking plate, 
 and adding the cream, jelly, or 
 sweetmeat, when it is cold, and 
 finishing after the same manner. 
 
 RAISIN CAKE. — One cup of 
 flour, two cups of cream, one cup 
 of butter, four eggs, 1 lb. of raisins, 
 cloves, cinnamon, candied lemon, 
 cut extremely fine, and one tea- 
 spoonful of soda. 
 
 RAISIN CAKE.— Take U lb. 
 of light dough, a tea-cupful of 
 sugar, one of butter, three eggs, a 
 tea-spoonful of carbonate of soda, 
 1 lb. of raisins, nutmeg or cinna- 
 mon to the taste ; bake one hour. 
 Let it rise before being baked* 
 
 RAISIN LOAF.— To 6 lbs. of 
 flour, add lbs. of raisins, £ oz. 
 of carraway and a few coriander 
 seeds ground, a little cinnamon or 
 clove pepper, and half a pint of 
 barm mixed with cold water ; cut 
 the paste with a knife very well, 
 to make the loaf appear to be fuller 
 of raisins. For a richer loaf, add 
 more fruit, and rub butter in the 
 flour and sugar ; bake it a fine 
 brown on the top. 
 
 RAISIN WINE.— To every 
 gallon of spring- water put 8 lbs. 
 of fresh Smyrnas in a large tub ; 
 stir it every day for a month ; then 
 press the raisins in a horse-hair 
 bag as dry as possible ; put the 
 liquor into a cask ; and when it has 
 done hissing, pour in a bottle of 
 the best brandy ; stop it close for 
 twelve months ; then rack it off, 
 but without the dregs ; filter them 
 through a bag of flannel of three 
 or four folds ; add the clear to the 
 quantity, and pour one or two 
 quarts of brandy, according to the 
 size of the vessel. Stop it up, and 
 at the end of three years you may 
 either bottle it or drink it from the 
 cask. Raisin wine would be ex- 
 tremely good if made rich of the 
 fruit, and kept long, which im- 
 proves the flavour greatly. 
 
RAS 
 
 RAS 
 
 347 
 
 RAISIN WINE, to make equal 
 to Sherry . — "Wash and pick the 
 raisins ; chop them, and to every 
 lb. add a quart of water which has 
 been boiled and cooled. Keep the 
 whole in a vessel for a month, fre- 
 quently stirring. Then take the 
 raisins from the cask, and closely 
 stop the liquor in the vessel. In 
 a month rack it into another vessel, 
 leaving the sediment. Repeat till 
 it becomes fine ; then add to every 
 10 gallons, 6 lbs. of fine sugar, and 
 12 Seville oranges, the rinds being 
 pared very thin, and infused in two 
 quarts of brandy, to be added to 
 the liquor at its last racking. Let 
 the whole stand three months in a 
 cask and it will be fit for bottling. 
 It should remain in bottles twelve 
 months. To give it the flavour of 
 Madeira, put in, when it is in the 
 cask, two green citrons, to remain 
 till the wine is bottled. 
 
 RANCID BUTTER, to cure.— 
 Melt it in a water-bath with pow- 
 dered charcoal, and strain through 
 flannel. 
 
 RASPBERRY. — This plant is 
 well known. The leaves are as- 
 tringent, and very useful in lax 
 and flux. A decoction or infusion 
 has often restrained diarrhoea when 
 all other remedies have failed. 
 Besides, the infusion made strong 
 removes canker, or morbific matter 
 from the mouth, throat, stomach, 
 bowels, and other parts of the body. 
 Made into a poultice, i. e. in infu- 
 sion, with slippery elm, or bread, 
 it is effectual in removing proud 
 flesh, inflammation, &c. The in- 
 fusion is a good gargle for sore 
 mouth, &c. 
 
 RASPBERRY BRANDY.— 
 Pick fine dry fruit, put into a 
 stone jar, and the jar into a kettle 
 of water, or on a hot hearth, till 
 the juice will run ; strain, and to 
 every pint add half a lb. of sugar ; 
 give one boil and skim it j when 
 
 cold, put equal quantities of juice 
 and brandy ; shake well and bottle. 
 Some people prefer it stronger of 
 the brandy. 
 
 RASPBERRY CAKES. — 
 Pick out the bad raspberries that 
 are among the fruit, weigh and 
 boil what quantity you choose, 
 and when mashed and the liquor 
 is wasted, put to it sugar the weight 
 of the fruit; mix it well off the fire 
 till it is well dissolved, then put it 
 on plates to dry in the sun ; as 
 soon as the top part dries, cut with 
 the cover of a canister into small 
 cakes, turn them on fresh plates ; 
 when dry put them in boxes with 
 layers of paper. 
 
 RASPBERRY CREAM. — 
 Mash the fruit gently, and let it 
 drain ; then sprinkle a little sugar 
 over, and that will produce more 
 juice ; put it through a hair sieve 
 to take out the seeds ; then put the 
 juice to some cream, and sweeten 
 it ; after which, if you choose to 
 lower it with some milk, it will not 
 curdle ; which it would if put to 
 the milk before the cream ; but it 
 is best made of raspberry-jelly, in- 
 stead of jam, when the fresh fruit 
 cannot be obtained. 
 
 Another way . — Boil 1 oz. of 
 isinglass shavings in three pints of 
 cream and new milk mixed, for 
 fifteen minutes, or until the former 
 be melted ; strain it through a hair 
 sieve, into a basin ; when cool, put 
 about half a pint of raspberry -j nice 
 or syrup to the milk and cream ; 
 stir it till well incorporated, sweet- 
 en, and add a glass of brandy; 
 whisk it about till three parts cold. 
 Then put it into a mould till quite 
 cold. In summer use the fresh 
 juice ; in winter syrup of rasp- 
 berries. 
 
 RASPBERRY DROPS. — 
 Pounded loaf sugar, \ lb. upon a 
 plate, and a quantity of raspberries, 
 which must be passed through q 
 
848 
 
 RAS 
 
 RAS 
 
 sieve ; then add the juice to the 
 sugar, till it makes a thickish 
 paste ; dress it on fine cap paper, 
 and place it on the stove to dry. 
 
 RASPBERRY DUMPLINGS. 
 —Make a puff paste, and roll it 
 out; spread raspberry jam, and 
 make it into dumplings ; boil them 
 an hour ; pour melted butter into 
 a dish, and strew grated sugar. 
 
 RASPBERRY FRITTERS. 
 —Grate two Naples biscuits ; pour 
 over them a glass of boiling 
 cream ; when it is almost cold, 
 beat the yolks of four eggs to a 
 strong froth; beat the biscuits a 
 little ; then beat both together very 
 much. Add 2 ozs. of sugar, and 
 as much raspberry juice as will 
 make it a pretty pink colour, and 
 give it a proper sharpness : drop 
 them into a pan of boiling lard, 
 the size of a walnut. When dish- 
 ed up, stick bits of citron in some, 
 and blanched almonds, cut length- 
 ways in others. Lay round them 
 green and yellow sweetmeats. 
 
 RASPBERRY JAM.— Weigh 
 equal quantities of fruit and sugar, 
 put the former into a preserving 
 pan, boil and break it, stir con- 
 stantly, and let it boil very quickly ; 
 when most of the juice is wasted 
 add the sugar, and simmer, skim 
 half an hour. This way the jam 
 is greatly superior in colour and 
 flavour to that which is made by 
 putting the sugar in first. — It is 
 best to put the juice of the rasp- 
 berry through a hair sieve, to keep 
 out the seeds. Some put 1 lb. of 
 sugar to a pint of pulp. 
 
 RASPBERRY JELLY.-Take 
 six. quarts of ripe raspberries and 
 one of ripe currants, press out the 
 juice and strain it, to a pint of 
 juice add 1 lb. of loaf sugar, and 
 finish as other jellies. 
 RASPBERRY PASTE.— Put 
 
 any quantity of raspberries into a 
 hair sieve ; press their juice into a 
 
 preserving pan, put it on the fire, 
 and stir constantly till of a thick 
 consistence. To each lb. of pulp, 
 add 1 lb of loaf sugar, clarified, 
 and boiled to the blow. Let it 
 boil a minute or two. Pour into 
 glasses, or upon plates. It is a 
 delicious confectionery. 
 
 RASPBERRIES, to preserve. 
 —Take raspberries that are not too 
 ripe, and put them to their weight 
 in sugar, with a little water. Boil 
 softly, and do not break them ; 
 when they are clear, take them up, 
 and boil the syrup till it be thick 
 enough ; then put them in again, 
 and when they are cold, put them 
 in glasses or jars. 
 
 RASPBERRY SANDWICH. 
 — Take £ lb. of flour, £ lb. of sifted 
 sugar, | lb. of butter, three eggs, 
 and 2 ozs. of ground rice; mix 
 very well first without the flour ; 
 then add it gradually. Spread it 
 in oblong pieces on buttered paper, 
 about \ inch thick ; on the first 
 piece put a layer of raspberry pre- 
 serve or jam ; lay another piece of 
 paste on the top of the preserves ; 
 then preserves again, and lastly a 
 layer of paste. Bake in a brisk 
 oven, and when wanted, cut like 
 sandwiches. 
 
 RASPBERRY TART.— Roll 
 out some thin paste, and lay it in 
 a dish or patty-pan. Put in the 
 raspberries, strew over them fine 
 sugar, cover the dish with a fine 
 crust, and bake it. When done, 
 cut it open, and put in warm half 
 a pint of cream, the yolks of two 
 or three eggs well beaten, and a 
 little sugar. Replace it in the 
 oven for five or six minutes and 
 serve it up. 
 
 RASPBERRY TOURTE. — 
 The difference between tarts and 
 tourtes is, that the first are always 
 covered with paste, whilst the lat- 
 ter are sent to table open, or with 
 a slight network, or trellis of paste 
 
RAS 
 
 RAt 
 
 349 
 
 over the fruit. Puff paste having 
 been laid in a proper tin, pour in 
 enough jam to fill the dish, place 
 strings of paste across, let it brake 
 for half an hour, but never serve 
 it hot. 
 
 RASPBERRY VINEGAR.— 
 Put 1 lb. of tine fruit into a bowl, 
 and pour upon it a pint of the best 
 vinegar ; next day strain the liquor 
 on 1 lb. of fresh raspberries ; and 
 the following day do the same, but 
 do not squeeze the fruit, only drain 
 the liquor as dry as you can from 
 it ; the last time pass it through a 
 canvass, previously wet with vine- 
 gar, to prevent waste ; put it into 
 a stone jar, with 1 lb. of lump su- 
 gar to every pint of juice ; stir it 
 when melted ; then put the jar in- 
 to a saucepan of water. Simmer, 
 and skim it ; when cold, bottle it. 
 
 Another . — Press out the juice of 
 3 pints of raspberries through a 
 hair sieve to retain the seeds ; put 
 to the juice a pint of the best vine- 
 gar ; add 1 lb. of powdered loaf 
 sugar. Let all be in a pipkin, and 
 place it in a pan of water on the 
 fire. Simmer 20 minutes, and fil- 
 ter through fine muslin. Cool, 
 bottle and cork well. It is a very 
 cooling beverage for thirst, colds, 
 fevers, and inflammatory com- 
 plaints. A teaspoonful or two in 
 a tumbler of cold water. It may 
 be made effervescing by using car- 
 bonate of soda. 
 
 RASPBERRY WATER ICE. 
 —Ripe raspberries, 2 quarts ; npe 
 cherries and currants, 1 lb. each ; 
 sugar, 4 lbs. ; water, 1 quart, and 
 the juice of two lemons. Crush 
 the fruit, and pass it through a 
 sieve; mix all together, and freeze. 
 
 RASPBERRY WINE. — To 
 every quart of well picked rasp- 
 berries put a quart of water ; bruise 
 and let them stand two days; 
 strain off the liquor, and to every 
 gallon put 3 lbs. of lump sugar; 
 
 when dissolved put the liquor into 
 a barrel, and when fine, which 
 will be in' about two months, bottle 
 it, and to each bottle put a table- 
 spoonful of brandy. 
 
 RASPBERRY or CURRANT 
 WINE. — To every three pints of 
 fruit carefully cleared fr om mouldy 
 or had, put one quart of water; 
 bruise the former. In twenty-four 
 hours strain the liquor, and put to 
 every quart 1 lb. of good sugar. 
 If for white currants, then you 
 must use lump sugar. It is best 
 to put the fruit and sugar in a 
 large pan, and when in three or 
 four days the scum rises, take that 
 off before the liquor be put into 
 the barrel. — Those who make from 
 their own gardens may not have a 
 sufficiency to fill the barrel at once ; 
 the wine will not hurt if made in 
 the pan, in the above proportions, 
 and added as the fruit ripens, and 
 can he gathered in dry weather. 
 Keep an account of what is put in 
 
 fin/.}, Ht>10 
 
 RATAFIA.— Blanch 2 ozs. of 
 peach and apricot kernels, bruise 
 and put them into a bottle, and fill 
 nearly up with brandy. Dissolve 
 | lb. of white sugar-candy in a 
 cup of cold water, and add it to the 
 brandy after it has stood a month 
 on the kernels, and they are strain- 
 ed off; then filter through paper, 
 and bottle for use. The leaves of 
 peach and nectarines, when the 
 trees are cut in the spring, being 
 distilled, are an excellent substi- 
 tute for ratafia in puddings. 
 
 RATAFIA. — Nutmegs, 4 ozs. ; 
 bitter almonds, 5 lbs. ; fine sugar, 
 4 lbs. ; ambergris, 5 grains. In- 
 fuse the whole 3 days in 4 or 5 gal- 
 lons of proof spirit ; then filter for 
 use. The nutmegs and bitter al- 
 monds must be bruised, and the 
 ambergris rubbed with the sugar 
 in a mortar, before the spirit ia 
 added. 
 
350 
 
 RAT 
 
 RAT 
 
 RATAFIA CAKES. — Sweet 
 almonds, 2 lb.; the same of bitter: 
 blanch and beatthem fine in orange, 
 rose, or clear water, to keep them 
 from oiling : sift 1 lb. of fine su- 
 gar, and mix it with the almonds ; 
 have ready the whites of 4 eggs : 
 mix them lightly with the almonds 
 and sugar ; put it into a preserv- 
 ing pan; set it over a moderate 
 fire, and stir it quick one way, till 
 pretty hot ; when a little cool, 
 make it into small rolls, and cut it 
 in thin cakes ; dip your hands in 
 flour, and shake them on it ; give 
 each a slight tap with the finger; 
 put them on sugar papers, and 
 sift fine sugar over them just as 
 you put them into the oven, which 
 should be slow. 
 
 RATAFIA CREAM. — Boil 
 three or four laurel, peach, or nec- 
 tarine leaves, in a full pint of 
 cream ; strain it ; and when cold, 
 add the yolks of three eggs beaten 
 and strained, sugar, and a large 
 spoonful of brandy stirred quick 
 into it. Scald till thick, stirring 
 it all the time. 
 
 RATAFIA DROPS.— Blanch 
 and beat in a mortar 4 ozs. of bit- 
 ter, and 2 ozs. of sweet almonds, 
 with a little of 1 lb. of sugar sifted, 
 and add the remainder of the sugar 
 and the whites of two eggs, making 
 a paste ; of which put little balls, 
 the size of a nutmeg, on wafer- 
 paper, and bake gently upon tin 
 plates. 
 
 RATAFIA op CHERRIES— 
 Upon 3 lbs of ripe cherries, put a 
 lb. of raspberries ; bruise them to- 
 gether, and put through a sieve 
 the next day, to mix with as much 
 brandy and 1 lb. of sugar for each 
 pint of liquor ; you may also put 
 the stones and kernels, pounded, 
 into a vessel to infuse in a warm 
 place about six weeks; strain as 
 usual. Ratafia of currants, &c., 
 may be made in the same manner. 
 
 RATAFIA PUDDING. — — 
 Cream, 1 pint; the same of milk 
 flavoured with bitter almonds, 
 (blanched and bruised,) cinnamon, 
 lemon peel, and two bay leaves; 
 sugar to your taste ; add a little 
 salt. When boiled, strain it upon 
 the crumb of two French rolls. 
 Butter the mould, and put into it 
 | lb. of ratafia cakes. Beat up 3 
 eggs, and mix them with the bread 
 and milk. Pour these ingredients 
 into a mould, and boil an hour. 
 
 Serve with wine sauce. N. B. 
 
 The ratafia cake may be divided. 
 The above also will make two pud- 
 dings. 
 
 RATS, to destroy . — Mix pow- 
 dered nux vomica, with oatmeal, 
 crumbs of cheese, and a quantity 
 of lard. For a few nights omit 
 the nux vomica till they become fa- 
 miliar with the other food, Or, 
 
 add, instead of nux vomica, pow- 
 dered phosphorus. Mix with a 
 piece of wood, that the rats may 
 not scent your hands. Place it 
 beyond the reach of other animals. 
 The addition of a little oil of am- 
 ber attracts the rats. Or, cut 
 
 cork into very fine bits, and fry 
 them with lard and cheese crumbs. 
 When cold, add oil of amber to en- 
 tice them. — Or, take oil of amber, 
 ox-gall, and powdered phosphorus, 
 in equal parts, add oatmeal suffi- 
 cient to form a paste, which make 
 into little balls, and lay them near 
 the places visited by rats. Sur- 
 round the balls with vessels full of 
 water. The smell of the oil at- 
 tracts the rats ; they greedily de- 
 vour the balls, which make them 
 thirsty, and they kill themselves 
 with drinking the water. 
 
 The asphodel is useful in driving 
 away rats and mice, which have 
 such an antipathy to this plant, 
 that if their holes be stopped up 
 with it they will rather die than 
 pass. 
 
RA Z 
 
 RED 
 
 351 
 
 It is a good thing to put gas tar 
 in the runs and holes of rats. When 
 once daubed with it they will come 
 no more. 1 
 
 F eed them well for a week with 
 fresh oatmeal, every day ; but 
 never touch it with your hand; put 
 it into a dish pressed down that 
 you may see what quantity they 
 have eaten. Then mix another 
 lot, with 4 drops of oil of aniseed, 
 or oil of rhodium ; feed with this 
 two or three days more. Then 
 give the following mixture : — To 4 
 ozs. of dry oatmeal, scented with 6 
 drops of oil of aniseed, add \ oz. of 
 carbonated barytes, or nux vomica 
 in powder, sifted through muslin. 
 Mix this intimately with the scent- 
 ed oatmeal ; then lay it upon the 
 slate, or, leave it 24 hours for the 
 rats to eat. This kills them. 
 Keep the mixture from dogs, cats, 
 or other animals, and from children. 
 
 RAZOR, to sharpen . — The sim- 
 plest method of sharpening a razor 
 is to put it for half an hour in wa- 
 ter to which has been added one 
 twentieth of its weight of muriatic 
 or sulphuric acid, and after a few 
 hours set it on a hone. The acid 
 acts as a whetstone, by corroding 
 the whole surface uniformly, so 
 that nothing further than a smooth 
 polish is necessary. 
 
 RAZOR, to smooth . — Pass the 
 razor on the inside of your hand, 
 first warming it before the fire. Or 
 use the strap of a soldier’s knap- 
 sack, or calf leather, on which some 
 fine black lead has been rubbed 
 and consolidated to a slight surface. 
 
 RAZOR STROP and PASTE. 
 —It may be made of rough calf 
 leather, two or three inches broad, 
 or of the strap of a soldier’s knap- 
 sack. Upon it spread powdered 
 oxalic acid and candle snuffs, with 
 
 a little tallow. Or spread upon 
 
 it crocus martis and fine tallow. — 
 Or, emery ground as fine as pos- 
 
 sible, mixed with spermaceti or fine 
 
 tallow. Or, glue, half ounce; 
 
 treacle, quarter ounce ; steep the 
 glue in water to soften it, and then 
 boil both together for a few min- 
 utes, add crocus martis, or fine 
 emery powder, and then spread on 
 the leather. When you use it ap- 
 ply first a drop or two of sweet oil. 
 
 RECEIPTS . — Always keep 
 your receipts above six years. It 
 is generally supposed that it is suf- 
 ficient to keep receipts for six 
 years ; this is not so : the period 
 for bringing an action on a simple 
 contract debt being limited by an 
 Act of Parliament, which is called 
 the Statute of Limitations, to six 
 years from the time the debt is due ; 
 and it may happen that the action 
 may be commenced some time pre- 
 vious to the expiration of the six 
 years, without the party who is 
 sued having any knowledge of it, 
 so that it is unsafe to destroy re- 
 ceipts immediately on the expira- 
 tion of the six years ; you should 
 keep them for six years and a half. 
 
 RED CABBAGE, to pickle.— 
 Slice it into a colander, andsprinkle 
 each layer with salt ; let it drain 
 two days, then put it into a jar, 
 with boiling vinegar enough to 
 cover it, and put in a few slices of 
 beet-root. Observe to choose the 
 purple red-cabbage. Those who 
 like the flavour of spice will boil 
 some pepper-corns, mustard-seed, 
 or other spice, whole , with the 
 vinegar. Cauliflower in branches, 
 and thrown in after being salted, 
 will colour a beautiful red. 
 
 RED FIRE. — Forty parts of 
 dry nitrate of strontian, thirteen 
 parts of finely-powdered sulphur, 
 five parts of chlorate of potash, and 
 four parts of sulphurct of antimony. 
 The chlorate of potash and sul- 
 huret of antimony should be pow- 
 ered separately in a mortar, then 
 mixed on paper, after which add to 
 
•352 
 
 REN 
 
 RES 
 
 the other ingredients previously 
 powdered and mixed. 
 
 RED HERRINGS, to dress.— 
 Choose those that are large and 
 moist; out them open and pour 
 some boiling small beer over them 
 to soak half an hour ; drain them 
 dry, and make them just hot 
 through before the fire; rub some 
 cold butter over them. Egg sauce, 
 or buttered eggs, or mashed pota- 
 toes should be served up with them. 
 
 REGISTRATION OF 
 BIRTHS. — An infant should be 
 registered within six weeks after 
 birth. No fee is payable; but 
 after 42 days a fee of 7s. 6d. is 
 chargeable. 
 
 REGISTRATION OF 
 DEATHS . — Notice should be 
 given of deaths to the district reg- 
 istrar. Let this be done early, that 
 the undertaker may have a certifi- 
 cate to give the minister who per- 
 forms the funeral service. 
 
 RED CEMENT.— Black resin, 
 five parts ; yellow wax, one part. 
 Melt, and stir in gradually red 
 ochre, or Yenetia red in fine dry 
 powder. This coment must be 
 melted before using, and also the 
 lass, china, &c. must be made hot 
 efore it is applied. 
 
 RED INK.— The finest Brazil 
 wood, 6 ozs. ; cochineal powdered, 
 1 oz. ; alum, £ oz. ; best vinegar, 
 1 pint; water, a cupful. Boil 
 slowly in a brass pan for one hour. 
 But the cochineal in when three- 
 fourths boiled. Add 1 oz. of gum 
 arabic. 
 
 RENNET, for curdling cheese y 
 to prepare . — Take the stomach of a 
 calf as soon as it is killed, and 
 scour inside and out with salt, after 
 it is cleared of the curd always 
 found in it. Let it drain a few 
 hours; then sew it up with two 
 good handfuls of salt in it, or 
 stretch it on a stick well salted, or 
 keep it in the salt wet, and soak a 
 
 bit, which will do over and over 
 again by adding fresh water. 
 
 RESIN OINTMENT. — Yel- 
 low wax, 3 ozs. ; white resin, 6ozs. ; 
 hog’s lard, 8 ozs. Melt together 
 slowly, stirring till it is intimately 
 mixed. It is very good for burns 
 and scalds, for dressing blisters, 
 when a discharge must be kept up 
 for a few days ; it has a stimulat- 
 ing influence. 
 
 RESPIRATION. — It is not 
 every person that knows how to 
 breathe. Our artificial modes of 
 living, sedentary habits, cramped 
 attitudes, the constraint of clo- 
 thing, weaken and compress the 
 respiratory organs, and hinder 
 their development. The breath is 
 shortened, and life is shortened in 
 consequence. Animals breathe 
 with the whole body. Well-de- 
 veloped persons in full health 
 breathe in the same way. The 
 vivifying air goes to the bottom of 
 the lungs, and the entire system 
 seems to swell and undulate, and 
 sink again at the flow and ebb of 
 the aerial tide; but the seamstress 
 over her sewing, the editor over 
 his desk, the sloth who sits on a 
 curve of his spinal column, the 
 young lady whose waist is com- 
 passed by the smallest possible 
 girdle, use only the top of the lungs 
 in respiration, wearing out that 
 portion of them, while the lower 
 portion is left to decay for want of 
 proper exercise. Consumption is 
 most commonly the result of im- 
 perfect respiration ; and many 
 other evils point back to the same 
 cause. The throat becomes dis- 
 eased, and the voice weak and hol- 
 low, so that utterance is painful to 
 both speaker and hearer. Let 
 every person who reads this, watch 
 himself, and see whether respira- 
 tion is deep and full, or shallow 
 and short. If the latter, this is 
 what he must do : correct his atti- 
 
RHE 
 
 RHE 
 
 353 
 
 tudes, always sitting’ erect ; loosen 
 his clothing, so that there will be 
 plenty of play for the lower mus- 
 cles used in the process of breath- 
 ing ; and reguiarly each day exer- 
 cise those muscles by filling his 
 lungs and expanding his chest, es- 
 pecially in the depths of it, by mus- 
 cular discipline of the shoulders 
 and arms, by reading and talking 
 with the lungs well filled, and by 
 making the respiration at all times 
 as long and deep as possible. 
 
 RESTORATIVE WINE 
 BITTERS. — Quassia, £ oz. ; gold- 
 en seal, 2 drachms ; bitter-root, 2 
 drachms ; cayenne pepper, 2 
 drachms ; whitewood Dark, 2 
 drachms. Bruise all, and add 1 
 pint of Hollands gin, and 2 quarts 
 of wine. A less quantity may be 
 made. Dose, a table-spoonful or 
 two twice a day. Remarkably use- 
 ful in indigestion. 
 
 Another, by Dr. Thompson of 
 America. — Balmony bark, 1 part ; 
 poplar bark, 5 parts. Boil in 
 water sufficient to strain from 1 lb. 
 2\ gallons of water, to which add — 
 sugar, lbs. ; nerve powder, 2\ 
 ozs. ; while hot, strain and add — 
 best Malaga wine, 3| gallons ; 
 tincture of meadow-fern, 1 quart ; 
 prickly ash seeds, 1 quart. — A less 
 quantity may be made. Dose, 
 from half to a wine-glassful twice 
 a day. — These bitters are priceless. 
 They are sure to correct the bile, 
 and create an appetite, by giving 
 tone to the digestive powers, and 
 may be freely used, both as a re- 
 storative, and as a preventive of 
 disease. 
 
 RHENISH WINE. — To every 
 gallon of the juice of apple, soon 
 as it comes from the press, add 2 
 lbs. of loaf sugar ; boil as long as 
 any scum arises ; strain through a 
 sieve, and let it cool. Add 6ome 
 good yeast, and stir it well. Let 
 it stand in the tub for two or three 
 
 weeks, or till the head begins to 
 flatten : skim off the head, draw it 
 clear off, and tun it. In 10 or 12 
 months rack it off, and fine it with 
 isinglass. Add a pint of brandy 
 to every three gallons. This wine 
 will be found very superior. 
 
 RHEUMATISM. — This dis- 
 ease commonly occurs in autumn 
 and spring, and seldom in winter 
 or summer, unless the vicissitudes 
 of heat and cold be sudden and fre- 
 quent. In a plethoric habit, or 
 when attended with fever or super- 
 irritation, it is called acute or in- 
 flammatory rheumatism; and when 
 with sub-irritation, chronic rheu- 
 matism. 
 
 Acute Rheumatism . — Its symp- 
 toms are fever, with pain, swell- 
 ings, and redness of the joints, as 
 the knees, hips, ancles, shoulders, 
 elbows, wrists, &c. The fever 
 rarely continues violent more than 
 fourteen days, although sometimes 
 the pain keeps shifting from one 
 joint to another for some weeks. 
 The pain and sometimes the fever 
 are much increased in the evening, 
 and the former, during night, is 
 often acute. As the pains become 
 fixed the fever generally abates. 
 
 It is caused by exposure to cold, 
 when the body is unusually warm, 
 or by its partial application, or 
 from a continuance of cold, as wet 
 clothes, &c. 
 
 Treatment. — In the first place, 
 clear the stomach and bowels by 
 aperients and emetics. If the skin 
 is hot and dry, sponge the body all 
 over with warm water and carbo* 
 nate of soda, or common soda. If 
 the skin is not very hot and dry, 
 give the vapour bath of bitter 
 herbs. Dry well, and apply the 
 Stimulating Liniment. Repeat 
 every day. From ten to thirty 
 drops of colchicum or meadow saf- 
 fron may he given two or three 
 times a day, in a wine-glasS half 
 \Y 
 
354 
 
 RHE 
 
 RHE 
 
 full of the camphorated mixture. 
 The Diaphoretic Powder is very 
 useful in this disease ; also an ape- 
 rient of senna, manna, and cream 
 of tartar, in solution. Use the 
 Rheumatic liquid, except in case 
 of great debility. In such cases, 
 the camphorated spirit , combined 
 with tincture of aconite and oil of 
 hemlock. This is an excellent ru- 
 befacient. Apply it two or three 
 times a-day. It always reduces 
 the swelling and mitigates thepain. 
 The Alterative Syrup is very ef- 
 fectual in the cure of rheumatism. 
 
 Chronic Rheumatism. This 
 
 sometimes succeeds the acute. It 
 is not so painful, but it abides 
 longer. The period of acute rheu- 
 matism seldom exceeds 40 days ; 
 after which, if the pain continue, 
 it may be pronounced chronic. 
 The joints most surrounded by 
 muscles, and the parts most re- 
 quired for bodily exertion, as the 
 hip and the loins, are commonly 
 the seats of this complaint. When 
 itaffects the hip joint, it is called 
 Sciatica , and when situated in the 
 loins, Lumbago. 
 
 Treatment . — Keep the evacua- 
 tions and secretions regular, as di- 
 rected under acute rheumatism. 
 Take the Diaphoretic Powder con- 
 stantly on going to bed. Apply 
 to the body the Rheumatic Liquid. 
 Take the following : — 
 
 The sarsaparilla root, sliced and 
 bruised, 6 ozs. ; sassafras, shavings 
 of guiac wood, liquorice root, of 
 each 1 oz. ; mezereon, 3 drachms ; 
 distilled water, 10 pints. Macerate 
 for 6 hours ; then boil down to 5 
 pints ; adding the mezereon and 
 sassafras a few minutes before 
 taking off. Strain for use. A pint 
 nearly should be taken every day. 
 
 Alkalies are very useful. Take 
 § oz. of bicarbonate of soda, and 
 put it into a pint of pure water. 
 Dose, — a table-spoonful two or 
 
 three times a-day. The vapour 
 bath is also very serviceable, after 
 which rub the body well with the 
 Stimulating Liniment. It is a 
 good thing to envelop the joints in 
 carded cotton, covered with oiled 
 silk, or gutta percha sheeting : 
 this acts as a vapour bath, by ex- 
 cluding the air. White mustard 
 seed taken inwardly may be tried; 
 also, a decoction of Peruvian bark, 
 sassafras, and gum guiac. Bitters 
 and mild purgatives render great 
 benefit. Friction by the flesh 
 brush, electricity, or galvanism, 
 should be tried. The warm baths 
 of Buxton and Matlock are of es- 
 sential service. The Miscellaneous 
 remedies are invaluable. 
 
 RHEUMATISM. To those 
 
 who dwell in damp districts, or 
 damp houses, and are hence sub- 
 ject to rheumatism, coughs, colds, 
 &c., the free use of Lemon Juice , 
 (when strained, and where it does 
 not disagree with the stomach) is 
 a most effectual preventive as well 
 as a remedy. I have found the 
 regular use of a wine-glassful or 
 two a day so to strengthen a very 
 delicate constitution, liable to cold 
 on the slightest occasions, that in 
 a short time it defied not only 
 damp, but every inclemency, ana 
 all exposure. 
 
 A Correspondent of the Medical 
 Circular vouches for the relief he 
 has experienced in the liberal use 
 of lime (fresh lemon) juice , while 
 labouring under the paroxysms of 
 rheumatism. By repeated indul- 
 gence in the above simple acid, for 
 the space of three days, avoiding 
 all stimulating liquids, the most 
 confirmed rheumatism will, he says 
 relax, and the tone of the muscular 
 and nervous system will be restor- 
 ed to its usual character. The fact 
 was first established by the circum- 
 stance of the Jews being, as a 
 general body, scarcely ever affected 
 
RHE 
 
 RHE 
 
 3 5b 
 
 with the above disease, and this 
 particular exemption from the 
 malady under consideration, as af- 
 fecting the disciples of the Hebrew 
 persuasion, was, and has been, 
 attributed to the very free indul- 
 gence which the above people ex- 
 ercise in their dietary consumption 
 of lemon juice. 
 
 "When lemon juice disagrees, 
 either of the two following formu- 
 lae may be substituted : — Lemon 
 juice (strained or filtered) and 
 treacle, equal parts ; powdered 
 sugar candy, sufficient ; mix inti- 
 mately, — a table-spoonful three or 
 four times a day. 
 
 Or, take powdered rhubarb, 2 
 drachms ; acetate of potash, 1 oz. ; 
 guaiacnm, 1 drachm ; sulphur 2 
 ozs. ; 1 nutmeg, grated very fine ; 
 treacle, 1 lb. Mix, and take two 
 tea-spoonfuls night and morning. 
 
 The seat of rheumatism is in 
 the muscles — electro-galvanism 
 must be used ; it is generally the 
 best plan to begin with currents of 
 the weakest power, and gradually 
 to increase their strength so long 
 as the application causes no pain. 
 Dumb bells should be used above 
 all, every day ; they should never 
 exceed in weight 1 lb. for ladies 
 and 4 lbs. for men. Silk is the 
 best non-conductor of cold we have, 
 and it is affirmed that those of the 
 fair sex who wear tight fitting 
 sleeves to their silk dresses are not 
 subject to rheumatism ; males 
 should wear thick silk sleeves to 
 all their waistcoats ; they can be 
 easily taken off, and tacked or sewn 
 on to another vest; besides the 
 above precautions, flannel must be 
 worn summer and winter by day, 
 “but never by night,” next the 
 skin: at night a small flannel 
 spencer or jacket should be worn 
 over the night dress. 
 
 Tailors milliners have much 
 to answer for in introducing such 
 
 modern inventions as the wide 
 sleeves, and in like manner “the 
 apology of a bonnet this last, 
 the cause of tic doloreux, rheuma- 
 tism, &c. 
 
 RHEUMATISM. — To prevent, 
 wear washed wool under the feet. 
 To cure, use the cold bath with 
 rubbing and sweating.— -Or, ap- 
 ply warm steams. Or, rub in 
 
 warm treacle, and apply to the part 
 brown paper smeared therewith ; 
 
 change it in twelve hours. Or, 
 
 drink half a pint of tar-water morn- 
 ing and evening. Or steep six 
 
 or seven cloves of garlic in half a 
 pint of white wine : drink it lying 
 down. It sweats, and frequently 
 
 cures at once. Or, mix flour of 
 
 brimstone with honey, in equal 
 quantities, take three teaspoonfuls 
 at night, two in the morning, and 
 one afterwards, morning and eve- 
 ning, till cured. This succeeds 
 oftener than any remedy I have 
 found. — Wesley . 
 
 RHEUMATISM. — Extract of 
 Sarsaparilla, 1 ounce. Triturate 
 in a pint of boiling water. Dis- 
 solve 2 drachms of Iodine of Po- 
 tass ; and begin with small doses 
 twice or thrice a day. Very valu- 
 able. 
 
 The application of wheat, bran, 
 or oatmeal poultice, diluted with 
 muriatic acid water, or the tincture 
 of lobelia water, has often been 
 known to give relief. 
 
 RHEUMATISM.-Take a large 
 handful of buckbean, four ounces 
 of white mustard seeds, and one of 
 lignum vitae, or wood of life, to two 
 quarts of water ; boil to three pints. 
 Dose — three tea-cupfuls a day. 
 Use also the following Liniment . 
 Take of sal volatile, three ounces ; 
 oil, one ounce, camphor, quarter 
 of an ounce, laudanum, one ounce. 
 Rub the part affected with this 
 liniment three times a day. 
 RHEUMATISM, Embrocation 
 
356 
 
 RHE 
 
 RHE 
 
 for, and for Lumbago or Strains — 
 
 £ oz. spirits of turpentine, § oz. of 1 
 strongest camphorated spirit, 1 
 raw egg, half pint of best vinegar. 
 "Well mix the whole, and keep it 
 closely corked. To be rubbed in 
 three or four times a day. For 
 rheumatism in the head, or face- 
 acbe, rub all over the back of the 
 head and neck, a9 well as the part 
 •which is the immediate seatof pain. 
 
 RHEUMATISM, Embrocation 
 for. — Olive oil, 2 ozs. ; water of 
 ammonia, 2 drachms ; oil of rose- 
 mary, 10 drops ; oil of cloves, 5 
 drops. Mix, and keep tightly 
 corked. 
 
 RHEUMATIC DECOCTION 
 — Virginian snake root, 1 drachm ; 
 sarsaparilla in powder, 6 drachms; 
 burdock seed, 2 drachms; poke 
 root, 2 drachms ; wine-pine bark, 
 
 2 drachms ; cayenne pepper, § 
 drachm. Powder them, and add 
 
 3 quarts of water. Boil down to 
 2 quarts. A cupful two or three 
 times a day. It is most valuable 
 in chronic rheumatism. 
 
 RHEUMATIC DROPS.— Ex- 
 tract of sarsaparilla, 2 drachms; 
 gum camphor, £ drachm ; lauda- 
 num, 1 scruple; spirit of wine, 1 
 oz. Mix and macerate 24 hours. 
 Take from 20 to 50 drops three 
 times a day. 
 
 RHEUMATIC GOUT, 
 Draught for. — Camphorated mix- 
 ture, seven drachms ; infusion of 
 rhubarb, five drachms; tincture 
 of henbane, half a drachm; sub- 
 carbonate of potass, ten grains. 
 Mix for a draught ; take two or 
 three a day, particularly the last 
 thing at night.— It is a most excel- 
 lent remedy. 
 
 RHEUMATIC LINIMENT.- 
 Take sassafras oil, 2 ozs. ; tincture 
 of prickly ash, 1 oz. ; tincture of 
 cayenne, 1 oz. ; hemlock oil, I oz. 
 Mix, and rub well in. A few ap- 
 plications will relieve, if not cure. 
 
 Another. — Tincture of cayenne, 
 oil of turpentine, olive oil, hemlock 
 oil, gum camphor, sassafras oil, 
 tincture of prickly ash, of each, 1 
 oz. ; powdered capsicum, or cay- 
 enne, 1 oz. ; spirit of wine, 2 
 quarts ; vinegar, 1 quart ; ammo- 
 nia, 1 quart ; add 2 ozs. of gum 
 camphor. Mix ; put in a vessel, 
 and stir occasionally till mixed 
 and dissolved. This is a magic 
 liniment, soon giving ease in rheu- 
 matic pains, gout, neuralgia, 
 sprains, &c., &c. It is worth 
 much gold. It seldom or never 
 fails. 
 
 RHEUMATIC LIQUID. 
 
 Sarsaparilla, powdered, 2 ozs. ; 
 cayenne pepper, 1 oz. ; gum myrrh, 
 \ oz. ; brandy, or Hollands gin, 
 2 quarts. Let it stand a few days. 
 A teaspoonful in tea, or water 
 sweetened. This is excellent for 
 rheumatism, gout, &c. 
 
 RHEUMATIC LIQUID, for 
 External application. See Rheu- 
 matism, Embrocation for. Or, 
 
 Rheumatic Liniment. Or, 
 
 Rheumatic Pains, in the bones 
 andjoints. 
 
 RHEUMATIC MIXTURE.— 
 Saltpetre, sulphur, powdered mus- 
 tard, Turkey rhubarb, sarsaparilla 
 powder, of each, £ oz. ; powdered 
 gum guiacum, £ oz. Mix. Take 
 a teaspoonful every other night for 
 three nights ; then omit three 
 nights, in a wine-glassful of cold 
 water. 
 
 RHEUMATIC PAINS, in ths 
 bones andjoints. — Take opodeldoc, 
 one ounce ; tincture of cantharides, 
 three drachms ; spirits of sal am- 
 moniac, three drachms ; rectified 
 oil of amber, three drachms. This 
 forms a liniment, wherewith fre- 
 quently to rub the painful part. 
 Wrap up in fine, soft flannel, and 
 keep warm. 
 
 Or, take Mar’s balsam and tinc- 
 ture of myrrh, of each, one ounce ; 
 
RHU 
 
 RHU 
 
 357 
 
 spirits of turpentine, two ounces, 
 and good old strong ale dregs, 
 three ounces ; mix all of them 
 well together, and bathe the afflict- 
 ed part with the same. 
 
 Or, take a raw egg well beaten, 
 half a pint of brandy ; 1| oz. of 
 turpentine ; | oz. of spirits of wine, 
 and 1 oz. of camphor ; and a table 
 spoonful of salt. Put them into a 
 wine bottle, and shake well. This 
 liniment is to be well rubbed on 
 the affected parts three or four 
 times a day. It has often effected 
 a cure in a few days. 
 
 RHEUMATIC PILL.— Gum 
 guiacum, \ drachm; compound 
 powder of ipecacuanha, \ drachm ; 
 confection of opium, 10 grains ; 
 mi-gj and divide into 20 pills. Take 
 two on going to bed. 
 
 RHEUMATIC POWDER.— 
 Ipecacuanha powder, and purified 
 opium, of each, 1 part ; sulphate 
 of potass, 8 parts ; triturate them 
 together to a fine powder. Be 
 very careful to reduce the opium, 
 and intimately mix with the rest. 
 This powder is recommended by 
 Dr. Dover as an effectual remedy 
 for rheumatism. The dose is from 
 two to five grains, repeated. Avoid 
 much drinking after taking it, or 
 it might act as an emetic. 
 
 RHUBARB.— It is a mild pur- 
 gative, operating without violence 
 and irritation. It is a suitable 
 aperient for females and children. 
 It is astringent, and increases the 
 tone of the stomach and intestines, 
 and is very useful in diarrhoea, 
 and disorders proceeding from lax- 
 ity. It is given chiefly in powder, 
 and operates more powerfully as a 
 purgative in this form than any 
 other. The dose for an adult is 
 about a scruple, or rather more. 
 
 RHUBARB, Compound Tills of. 
 —Rhubarb, in powder, I oz. ; so- 
 cotrine aloes, 6 drachms ; myrrh, 
 | oz. ; oil of peppermint, £ a 
 
 drachm ; make into a mass with 
 syrup of orange peel. This is a 
 gentle aperient. Four may be 
 taken night and morning. 
 
 RHUBARB PIE. — Strip off 
 the skin of the tender stalks of the 
 plant ; stew till soft, and sweeten ; 
 add a little ginger, and grated 
 lemon peel ; put it into a baking 
 dish, and cover with paste. Clip 
 two or three holes in the top, to 
 allow evaporation. 
 
 RHUBARB POWDER, for 
 Diarrhoea. — Powdered rhubarb, 
 and columba, of each, 3 grains. 
 
 To be taken every three hours. 
 
 Or, take a bolus of 3 grains of 
 powder ; opiate confection, 6 grains. 
 To be taken every four hours. 
 
 RHUBARB TARTS. — Take 
 rhubarb stalks which grow in the 
 garden, peel them, and cut them 
 into small pieces. Then do in 
 every respect as in making a goose- 
 berry tart. 
 
 RHUBARB, Tincture of— 
 Rhubarb, two ounces and a half; 
 lesser cardamom seeds, half an 
 ounce ; brandy, two pints ; digest 
 for a week, and strain. Or, in- 
 
 fuse the above ingredients in a 
 pint of Lisbon wine, adding to it 
 two ounces of proof spirits. If an 
 ounce of gentian root and a drachm 
 of Virginia snake root be added, 
 it will make the bitter tincture of 
 rhubarb. All these tinctures are 
 stomachics and corroborants, as 
 well as purgatives. In weakness 
 of the stomach, indigestion, laxity 
 of the intestines, fluxes, and colicky 
 complaints, they are of great ser- 
 vice. The dose is from half a 
 spoonful to three or four spoonfuls 
 or more. 
 
 RHUBARB WINE, (beverage) 
 — Take the stems of full grown 
 rhubarb, and bruise them in a 
 mortar to a pulp. Put the pulp 
 into a tub, and to every 10 lbs. 
 weight of the stems, add two gal- 
 
358 
 
 RIC 
 
 RIC 
 
 Ions of cold spring water. Infuse 
 for 4 days, stirring oft. Then 
 press the pulp and strain off the 
 liquor. Put the liquor into a tub, 
 and to every gallon of the liquor 
 add 2 lbs. of fine sugar, stirring 
 till the sugar is dissolved. Let it 
 stand 3 or 4 days till the fermen- 
 tation stops. Skim it well; put 
 it into a cask, but do not stop it, 
 as it will ferment again. When 
 the fermentation ceases, add more 
 loaf sugar to sweeten it, and stop 
 it close. In two months it will be 
 fit to bottle. Add a little brandy. 
 It improves with age. 
 
 RHUBARB WINE, (medici- 
 nal.) —Sliced. rhubarb, ozs. ; 
 lesser cardamon seeds, bruised and 
 husked, \ oz. ; saffron, 2 drachms ; 
 sherry wine, 1 pint ; proof spirit, 
 half a pint. Digest for 10 days, 
 and strain. 
 
 RICE, buttered . — Wash and 
 pick some rice, drain, and put it 
 with some new milk, just enough 
 to swell it, over the fire; when 
 tender, pour off the milk, and add 
 a bit of butter, a little sugar, and 
 pounded cinnamon. Shake it, do 
 not bum, and serve. 
 
 RICE, to eat with Wash 
 
 and strain the rice ; just cover it 
 with boiling water ; add salt ; stir 
 well, and boil quickly. When suf- 
 ficiently swelled, drain off the wa- 
 ter, and pour the rice on the shal- 
 low end of a sieve. Put it before 
 a fire till it separates and dries. 
 Serve without sauce. 
 
 RICE CAKE. — Ground rice 
 and sifted white sugar, of each, 8 
 ozs. ; essence of almonds, 8 drops ; 
 five eggs beaten well ; the rind of a 
 lemon grated, a little nutmeg, or 
 cinnamon, and 2 ozs. of butter. 
 Mix all well together. Bake as a 
 whole cake, or drop upon a but- 
 tered tin. Put upon the top but- 
 tered white paper. 
 
 RICE CAUDLE.— When the 
 
 water boils, pour into it ground 
 rice mixed with a little cold wa- 
 ter ; when of a proper consistence, 
 add sugar, lemon-peel, and cinna- 
 mon, and a glass of brandy to a 
 quart. Boil all smooth. 
 
 Another . — Soak some Carolina 
 rice in water an hour, strain it, and 
 put two spoonfuls of the rice into 
 a pint and a quarter of milk ; sim- 
 mer till it will pulp through a 
 sieve, then put the pulp and milk 
 into a saucepan, with a bruised 
 clove and a bit of white sugar. 
 Simmer ten minutes ; if too thick, 
 add a spoonful or two of milk, and 
 serve with a thin toast. 
 
 RICE CHEESECAKES.— See 
 page 104. 
 
 RICE CUSTARDS. — Boil 3 
 pints of new milk with a bit of 
 lemon-peel, cinnamon, and 3 bay 
 leaves; sweeten: then mix a large 
 spoonful of rice flour into a cup of 
 cold milk, very smooth; mix it 
 with the yolks of 4 eggs well beaten. 
 Take a basin of the boiling milk, 
 and mix with the cold that has the 
 rice in it ; add the remainder of the 
 boiling milk ; stir it one way till 
 it boils ; pour immediately into a 
 pan ; stir till cool, and add a spoon- 
 ful of brandy, or orange-flower wa- 
 
 RICE FLUMMERY. Boil 
 
 with a pint of new milk, a bit of 
 lemon-peel, and cinnamon; mix 
 with a little cold milk, as much 
 rice-flour as will make the whole 
 of a good consistence, sweeten, and 
 add a spoonful of peach-water, or 
 a bitter almond beaten ; boil it, ob- 
 serving it does not burn ; pour it 
 into a shape or pint-basin, taking 
 out the spice. When cold, turn 
 the flummery into a dish, and serve 
 with cream, milk, or custard round ; 
 or put a tea-cupful of cream into 
 half a pint of new milk, a glass of 
 white wine, half a lemon squeezed, 
 and sugar. 
 
RIC 
 
 RIC 
 
 359 
 
 RICE-GLUE, or CEMENT.— 
 Mix rice-flour with water, the 
 game as in making paste, (See 
 Paste) and gently simmer over the 
 fire till it boils. It is used in ma- 
 king ornaments, and for joining 
 paper and cardboard. 
 
 RICE MILK. — Put 1 lb. of 
 Carolina rice into a pan with 2 ozs. 
 of butter, two quarts of water, a 
 bit of cinnamon or lemon-peel, and 
 salt ; boil very gently until the rice 
 is soft ; about one hour and a quar- 
 ter ; then add three pints of milk 
 and an egg well beaten ; stir it over 
 the fire ten minutes longer, and 
 sweeten it with a little honey or 
 sugar, and it will produce an ex- 
 cellent meal for five or six persons. 
 
 RICE MILK, ground. — Boil 
 one spoonful of ground-rice, rub- 
 bed down smooth, with three half- 
 pints of milk, a bit of cinnamon, 
 lemon-peel, and nutmeg. Sweeten 
 when nearly done. 
 
 •RICE PANCAKES.— Cream, 
 1 quart ; ground rice, 3 or 4 spoon- 
 fuls ; stir it on a slow fire till of a 
 roper thickness ; stir in £ lb. of 
 utter and a nutmeg grated ; then 
 pour it out into an earthen pan; 
 when cold, stir in four spoonfuls of 
 flour, a little salt, some sugar, nine 
 eggs well beaten, and, if you like, 
 the squeeze of a lemon. 
 
 RICE PASTE for fruits , $•<?. 
 — Boil 5 lb. of ground rice in the 
 smallest quantity of water, strain 
 from it all the moisture ; beat \ oz. 
 of butter and one egg well, and it 
 will form an excellent paste for 
 
 ta R S ioB PUDDING, baked. — 
 Swell the rice with a little milk in 
 the oven or over the fire; then 
 add milk, egg, sugar, allspice, and 
 lemon peel. Bake in a deep dish. 
 
 RICE PUDDING, to boil.— 
 Boil \ lb. of rice ; take it up, and 
 stir in | lb. of butter, or milk and 
 cream ; grate nutmeg and sugar 
 
 according to taste ; tie it up tight, 
 and boil it another hour; when 
 done, pour melted butter over it. 
 Currants may be added, if you like. 
 
 RICE PUDDING, plain.— 
 Wash and pick some rice ; throw 
 among it some pimento finely 
 pounded, but not much ; tie the 
 rice in a cloth and leave plenty of 
 room for it to swell. When done, 
 eat it with butter and sugar, or 
 milk. Put lemon peel if you 
 please. 
 
 It is very good without spice, 
 and eaten with salt and butter. 
 
 Another . — Put into a very deep 
 pan half a pound of rice washed 
 and picked ; two ounces of butter, 
 four ounces of sugar, a few allspice 
 pounded, and two quarts of milk. 
 Less butter will do, or some suet. 
 Bake in a slow oven. 
 
 RICE PUDDING, a rich one. 
 — Boil | lb. of rice in water, with 
 a bit of salt, till quite tender; 
 drain it dry ; mix it with the yolka 
 and whites of four eggs, a quarter 
 of a pint of cream, with 2 ozs. of 
 fresh butter melted in the latter ; 4 
 ozs. of beef suet or marrow, or veal 
 suet taken from a fillet of veal, 
 finely shred, £ lb. of currants, two 
 spoonfuls of brandy, one of peach- 
 water, or ratafia, nutmeg, and a 
 grated lemon peel. When well 
 mixed, put a paste round the edge, 
 and fill the dish. Slices of candied 
 orange, lemon, and citron, if ap- 
 proved . Bake in a moderate oven. 
 
 RICE PUDDING, with fruit. 
 — Swell the rice with a very little 
 milk over the fire ; then mix fruit 
 of any kind with it (currants, 
 gooseberries, scalded, pared, and 
 quartered apples, raisins, or black 
 currants) : put one egg into the 
 rice to bind it ; boil it well, and 
 serve with sugar. 
 
 RICE SMALL PUDDINGS. 
 — Wash two large spoonfuls of 
 rice, and simmer it with half a 
 
360 
 
 RIC 
 
 RIN 
 
 pint of milk till thick, then put 
 the size of an egg of butter, and 
 near half a pint of thick cream,, 
 and give it one boil. When cold, 
 mix four yolks and two whites of 
 eggs well beaten, sugar and nut- 
 meg to taste; and add grated lemon 
 and a little cinnamon. 
 
 Butter little cups, and fill three 
 parts full, putting at the bottom 
 some orange or citron. Bake three 
 quarters of an hour in a slowish 
 oven. Serve the moment before to 
 be eaten, with sweet sauce in the 
 dish, or a boat. 
 
 RICE WHITE POT.— Boil 1 
 lb. of rice in 2 quarts of new milk, 
 till it is tender and thick ; beat it 
 in a mortar with | lb. of sweet al- 
 monds blanched; then boil two 
 quarts of cream, with a few crumbs 
 of white bread, and a little mace. 
 Mix all together with 8 eggs, a 
 little rose water, and sweeten to 
 your taste. Cut some candied 
 orange, and citron peels, thin, and 
 lay it in when in the oven — a slow 
 oven. 
 
 RICE and APPLE, SouJU of. 
 —Blanch Carolina rice; strain, 
 and boil it in milk with lemon- 
 peel, and a bit of cinnamon. Boil 
 till the rice is dry. Cool, and raise 
 a rim three inches high round the 
 dish, having egged the dish, where 
 it is put, to make it stick: then 
 egg the rice all over ; fill the dish 
 half way up with a marmalade of 
 apples ; beat the whites of 4 eggs 
 to a fine froth, and put them over 
 the marmalade; sift fine sugar 
 over it, and put it in the oven. 
 
 RICE AND WHEAT BREAD. 
 — Simmer 1 lb. of rice in two quarts 
 of water till it becomes perfectly 
 soft ; when it is of a proper warmth 
 mix it extremely well with 4 lbs. 
 of four, and yeast and salt as for 
 other bread ; of yeast about four 
 large spoonfuls ; knead it extreme- 
 ly well; then set it to rise before 
 
 the fire. Some of the flour should 
 be reserved to make up the loaves. 
 If the rice should require more 
 water, it must be added, as some 
 rice swells more than others. 
 
 RING GOLD.-Melttogether of 
 Spanish copper six pennyweights 
 and twelve grains; fine silver, 
 three pennyweights and sixteen 
 grains to one ounce, five penny- 
 weights of gold coin. This is 
 worth about £3 per ounce. 
 
 RING WORMS. — Dissolve 
 borax in water, and apply till it 
 produces redness, and a painful 
 sensation. Discontinue a day or 
 two, and ultimately it will effect a 
 cure. 
 
 RING WORM. Wash the 
 
 head with soft soap every morning, 
 and apply this lotion every night ; 
 — one drachm of sub-carbonate of 
 soda, dissolved in half a pint of 
 vinegar. 
 
 RING WORMS.— Apply rot- 
 ten apples, or pounded garlic.— 
 Or, rub them with the juice of 
 
 house-leek. Or, wash them 
 
 with Hungary-water camphorated. 
 — Or twice a-day with oil of 
 sweet almonds and oil of tartar 
 mixed. — ■ Wesley. 
 
 RING WORMS. — To one part 
 of sulphuric acid, add 16 to 20 parts 
 of water. Use a brush or feather, 
 and apply it to the parts night and 
 morning. A few dressings will 
 generally cure. If the solution is 
 too strong, dilute it with more wa- 
 ter ; and if the irritation is exces- 
 sive, rub on a little oil or other 
 softening applicant; but always 
 avoid soap. 
 
 Dr. Chapelle adopts the follow- 
 ing plan : — The hairs are to be cut 
 short, the creamy fluid let out of 
 the pustules, and the crusts re- 
 moved by linseed poultices. The 
 denuded surface is then to be 
 covered with a thin layer of oil of 
 naphtha, over which a flannel com- 
 
ROM 
 
 ROS 
 
 361 
 
 ress is to be placed, the whole 
 eing secured by an oil silk cap. 
 The application is to be renewed 
 twice a day ; first well washing 
 the parts with soap and water ; 
 the surface of the scalp is to he 
 carefully searched, in order to de- 
 tect any small favous pustules that 
 may have appeared. These must 
 be pricked with a pin, the matter 
 removed, and the surface covered 
 with the oil. This evolution of 
 pustules is successive, so that the 
 hair must be kept short in the vi- 
 cinity, that their advent may he 
 watched. This application secures 
 the rapid abortion of the pustules ; 
 but when the scalp is too tender to 
 hear it, it should be mixed with 
 other less irritating oils of which 
 empyrheumatio oil of jumper is 
 one of the best. 
 
 ROLLS, Excellent — "Warm 1 oz. 
 of butter in half a pint of milk, put 
 it to a spoonful and a half of yeast 
 of small beer, and a little salt. 
 Put 2 lbs. of flour into a pan, and 
 mix in the above. Let it rise an 
 hour ; knead it well ; make into 
 seven rolls, and bake in a quick 
 oven. 
 
 If made in cakes three inches 
 thick, sliced and buttered, they re- 
 semble Sally Lunns as made at 
 Bath. 
 
 The foregoing receipt, with the 
 addition of a little saffron boiled in 
 half a tea-cupful of milk, makes 
 them remarkably good. 
 
 ROMAN CEMENT. — Roman 
 Cement, M. Berthier says, consists 
 of common chalk and clay — one 
 part clay, and two and a half parts 
 of chalk, set almost instantly. 
 
 Another.— 'hlvx.o, bushel of slaked 
 lime with 3£ lbs of green copperas, 
 half a bushel of fine gravel sand, 
 and 15 gallons of water. Dissolve 
 the copperas in hot water, and stir 
 frequently. It must be mixed the 
 same day it is used. 
 
 ROOMS, to fumigate for sick 
 persons. — Put a table-spoonful of 
 salt in a glass cup, and add, at four 
 different times, a dessert spoonful 
 of vitriolic acid. The vapour will 
 come in contact with the malig- 
 nant miasmata, and destroy them. 
 
 ROOMS, to take the smell of 
 paint from. — Place vessels ofwater 
 combined with a little vitriolic 
 acid in a newly painted room ; it 
 will absorb the effluvia in three 
 days. 
 
 ROSES. — Put some powdered 
 charcoal around the roots of your 
 roses. It will improve their colour. 
 
 ROSES, Cream of— Oil of sweet 
 almonds, 1 lb. ; spermaceti and 
 white wax, of each 1 oz. ; rose 
 water, 1 pint, Malta rose or neroli 
 essence. Put the oil, spermaceti, 
 and wax into a well-glazed pipkin, 
 over a clear fire, and when melted, 
 our in the rose water gradually, 
 eating till the compound becomes 
 like pomatum. Add the essences, 
 and pot the mixture ; cover well 
 with bladder. 
 
 ROSES, Infusion of. — Take of 
 red roses dried, \ an oz. ; boiling 
 water, a quart ; oil of vitriol, § a 
 drachm ; loaf sugar, 1 oz. Infuse 
 the roses in the water for 4 hours, 
 in an unglazed earthen vessel ; 
 then pour in the acid, strain the 
 liquor, and add to it the sugar. 
 
 In an excessive flow of the 
 menses, vomiting of blood, and 
 other haemorrhages, a tea-cupful 
 of this gentle astringent infusion 
 may be taken every three or four 
 hours. It likewise makes an ex- 
 ceedingly good gargle. 
 
 ROSE CAKE.— Boil 2 lbs. of 
 6Ugar in a tea-cupful of water, over 
 a slow fire, until you perceive it 
 begins to candy on the sides of the 
 pan, or has reached the degree of 
 blown ; take off, and add 12 drops 
 of the oil or otto of roses. Colour 
 with prepared cochineal. Mix all 
 
362 
 
 ROS 
 
 ROU 
 
 together, and pour into small tin 
 hoops, any shape you like. Or, 
 pour it upon buttered paper in a 
 tin, and dry in the oven. While 
 rather soft, cut into shapes. 
 
 ROSE LOTION for the eyes. 
 — Vitriolated zinc, 10 grains ; dis- 
 tilled vinegar, 2 drachms; rose 
 water, 14 drachms; make into a 
 wash for the eyes, and apply fre- 
 quently with a rag. When the 
 eyelids are tumified, this performs 
 a cure. Even rose water alone 
 strengthens the eyes, and its smell 
 is fragrant and reviving. 
 
 ROSE LEAVES, to preserve.— 
 Gather them when dry ; press them 
 into a jar well sprinkled with 
 brandy for future use. Some pack 
 them with common salt only. Hu. 
 
 ROSE LOZENGES. Boil 
 
 gently 2 lbs. of sugar in a cupful 
 of water until it begins to candy, 
 or till it is blown; take off, and 
 add 2 ozs. of gum arabic dissolved ; 
 then add 15 drops of the oil or otto 
 of roses ; roll out, and make into 
 lozenges. Colour as you please. A 
 little powdered starch, or olive oil, 
 scented, will prevent them from 
 sticking. Dry well. Gu. 
 
 ROSE W ATE R. -Earn ask Rose 
 leaves, 6 lbs. ; water sufficient to 
 prevent burning ; distil off a gal- 
 lon. These leaves retain their 
 odour if preserved as above directed 
 
 ROSEMARY. — See Robinson's 
 Herbal. The Spirit of Rosemary 
 is a good external application for 
 strains and bruises. It is said to 
 have cured a queen of Hungary of 
 a paralytic affection. For head- 
 ache, 4 drops of the oil are given 
 in a dessert-spoonful of the spirit 
 in a glass of water. It is good 
 for hysterics. 
 
 ROSEMARY, to cultivate. — It 
 is propagated by slips or cuttings 
 in the spring, in a bed of light 
 earth. When they are rooted, 
 transplant them. The best season 
 
 is in August ; if they are planted 
 later, they seldom live through 
 winter, therefore if not transplant- 
 ed at this time, they should be left 
 till the following March, which is 
 a very good time for removing 
 them ; if the season be showery, 
 they take root immediately. Hu. 
 
 ROSEMARY POMATUM.— 
 Melt equal parts of beef marrow, 
 spermaceti, and olive oil. When 
 nearly cool, add 15 drops of oil of 
 rosemary. If not stiff enough, add 
 a little white wax, or beef suet. Gu. 
 
 ROUGE.— Make a decoction of 
 best Brazil wood, powdered, and 
 best vinegar. Boil half an hour ; 
 strain, and replace on the fire. 
 Dissolve £ lb. of alum, in a pint of 
 best vinegar. Mix the two liquids 
 and stir well with a wooden spa- 
 tula. The scum which arises, on 
 being carefully taken off, and grad- 
 ually dried, will make a beautiful 
 and harmless rouge, or carmine. 
 
 ROUGE ET NOIR, Game 
 of — This game is much in vogue 
 on the continent. It takes its 
 name of red and black, not from 
 the cards, but from the colours 
 marked on the green cloth with 
 which the table is covered. 
 
 All the terms used in this game 
 are French; nevertheless to be 
 better understood by the general 
 reader, we shall give them in Eng- 
 lish as well. 
 
 The game is played in the fol- 
 lowing manner : — 
 
 The tailleur and croupier sit op- 
 posite to each other, at each side of 
 the table, with a basket, for the 
 purpose of receiving the cards .of 
 every coup after dealing, placed 
 on the middle of the table, just be- 
 tween them. The taillour then 
 passes round six packs of cards, to 
 be shuffled, and mixed confusedly 
 together by all the company. 
 
 He then shuffles them himself, 
 putting all the end cards into vari- 
 
ROU 
 
 ROY 
 
 363 
 
 ous parts of the entire lot, until he 
 comes to an honor of any kind, 
 which being placed upright at the 
 end, is offered to a punter or player, 
 who puts the same into any part 
 of the pack he thinks proper : the 
 tailleur then separates the pack 
 just at that part, and lays that 
 portion of the card that was below 
 the honor uppermost, and, taking 
 therefrom a handful of cards, places 
 a weight upon the remainder, and 
 commences to deal : he takes after- 
 wards the other portions from the 
 heap under the weight, as they are 
 wanted, until the whole are dealt. 
 
 He looks at the first card, and 
 puts it face downwards : a red 
 card and a black card are then 
 placed back to back, and that one 
 which is of the same colour with 
 the first card he looked at, is placed 
 uppermost in a conspicuous man- 
 ner : these two cards that are 
 placed back to back, are turned 
 over each deal, if necessary, so 
 that that card may be uppermost 
 whose colour is the same as the 
 turn-up card in each succeeding 
 coup. 
 
 When the stakes are deposited, 
 the tailleur cries “Noir” (black), 
 and turning up the top card, places 
 each succeeding card in a row, un- 
 til the number of points of those 
 turned up shall exceed thirty; 
 whatever number that may happen 
 to be he declares, at “ trente efc 
 une ” (one and thirty ;) if above 
 that number, he merely says, 
 “deux, trois, quatre, cinq, six, 
 sept, huit, neuf” (two, three, 
 four, five, six, seven, eight, nine,) 
 if it reaches forty, he says quar- 
 ante. 
 
 Another parcel of the cards is 
 then dealt out for Rouge, or red, 
 until he comes to thirty-one, or 
 the number nearest to it; and 
 whichever colour comes nearest to 
 that number wins the stakes ; this 
 
 the tailleur declares by saying 
 “rouge gagne” (red wins) or 
 “ rouge perd ” (red loses). 
 
 These two parcels, one for each 
 colour, make coup. 
 
 When the same number is dealt 
 and turned up for each, the tailleur 
 says “apres, (after), whichforms 
 “ un refait ” (a doublet), by which 
 neither party loses, except it is 
 “un refait trente et une,” then 
 the tailleur wins half the stakes 
 punted on each colour, which half 
 the punters may either pay or 
 have their stakes moved into the 
 middle semicircles of the colour, 
 they then choose on the table call- 
 ed “la premiere prison,” (the first 
 prison), to be determined by the 
 next event whether they lose all 
 or are set at liberty ; but if what 
 is called “ un refait second trente 
 etune” (a second doublet of one 
 and thirty) should happen in the 
 next succeeding deal, the punters 
 lose half of their remaining moiety, 
 or three-fourths of the stake they 
 put down at first, and are removed 
 into the smallest semicircle named 
 “la seconde prison” (the second 
 prison), and the next coup deter- 
 mines whether the punter loses 
 all, or is to be removed again into 
 the first prison. 
 
 At this game the hanker cannot 
 refuse any stake that does not ex- 
 ceed his funds ; which the punter 
 declares by saying “Je vais la 
 Banque” (I aim at the bank.) 
 Bankers most generally furnish 
 punters with slips of card-paper 
 ruled in columns, each marked N. 
 or R. on the top, on which accounts 
 are kept by pricking with a pin. 
 Some bankers give up the profit of 
 “ un refait” during the first deal. 
 
 ROYAL FRITTERS.— Milk, 
 1 quart ; put it into a saucepan, 
 and as the milk boils up, pour in 
 a pint of sherry. Boil up and take 
 off for six minutes. Slam off all 
 
364 
 
 RUS 
 
 SAC 
 
 the curd, and put it into a basin. 
 Beat it well up with six eggs; 
 season with nutmeg, and beat it 
 up with a whisk ; add flour to make 
 it as thick as batter ; add fine 
 sugar, and fry quick. 
 
 RUE, GARDEN.— It is very 
 serviceable for approaching blind- 
 ness, caused by disease of the 
 optic nerve. It is a great disin- 
 fectant. In sprains, injury of the 
 joints, rheumatic paralysis of the 
 joints, in bed sores, even if broken 
 and ulcerated, it is of immense 
 service. It is best to buy the 
 Tincture of the Homoeopathic 
 chemists. See Robinson's Herbal. 
 
 RUM SHRUB.— Rum, 1 pint; 
 orange and lemon juice, of each a 
 wine-glassful; orange and lemon 
 peel, 5 oz. ; sugar, 1 oz. ; dissolve 
 in If pint of water. A little tar- 
 taric acid may be added to give it 
 acidity. 
 
 RUSKS. — Beat seven eggs well, 
 and mix with f a pint of new milk, 
 in which have been melted 4 ozs. 
 of butter ; add to it a \ lb. of yeast, 
 and 3 ozs. of sugar, and put them 
 by degrees into as much flour as 
 will make a very light paste, like 
 a batter ; let it rise before the fire 
 half an hour ; then add some more 
 flour, to make it a little stiffer. 
 Work it well, and divide it into 
 small loaves or cakes, about 5 or 6 
 inches wide, and flatten them. 
 When baked and cold, slice them 
 the thickness of rusks, and put 
 them in the oven to brown a little. 
 
 Note . — The cakes, when first 
 baked, eat deliciously buttered for 
 tea ; or, with carraways to eat cold. 
 
 RUST, to remove from iron . — 
 Pound glass to a fine powder : 
 having nailed some strong woollen 
 cloth upon a board, lay upon it a 
 strong coat of gum-water, and sift 
 thereonsome of the powderedglass : 
 let it dry ; repeat this operation 
 three times, and, when the last 
 
 covering of powdered glass is dry, 
 you may easily rub off the rust 
 from iron with the cloth thus pre- 
 pared. 
 
 RUST, to prevent.— Lard, free 
 from salt, 1 lb. ; camphor, 1 oz. ; 
 black lead powder, and dragon’s 
 blood, finely powdered, of each, 2 
 drachms ; melt the same on a slow 
 fire, until it is dissolved, and let it 
 cool for use. 
 
 If rusty iron be rubbed with a 
 mixture of boiled oil and red lead, 
 on a warm day, or in a warm room, 
 it will restrain the rusting process. 
 
 SACHETS, perfumed. — Make 
 ornamented bags, or packets, and 
 insert cotton wool, and the follow- 
 ing scents, as you please, viz : — 
 orris root, 2 ozs. ; calamus, 1 oz. ; 
 cloves, 2 drachms ; dry bergamot, 
 1 oz. ; benzoin, 4 drachms ; reduce 
 to impalpable powder, and mix in- 
 timately. 
 
 Or, dried rose leaves, 8 ozs. ; 
 cloves, 4 drachms; nutmegs, 4 
 drachms. 
 
 Or, orris root, 6 ozs. ; dry orange 
 flowers, and rose leaves, 16 ozs. ; 
 storax, 2 ozs. ; dry bergamot, 1 oz. 
 Powder well, and sieve. Sprinkle 
 over the whole a few drops of oil 
 of bergamot, and otto of roses. 
 
 TToart aIaca 
 
 SACK CREAM.— Boil a pint 
 of raw cream, the yolk of an egg 
 well beaten, two or three spoon- 
 fuls of white wine, sugar, and lem- 
 on peel ; stir it over a gentle fire 
 till it be as thick as rich cream, 
 and afterwards till cold; then serve 
 it in glasses, with long pieces of 
 dry toast. 
 
 SACK MEAD. — To every gal- 
 lon of water put 4 lbs. of honey, 
 and boil it three quarters of an 
 hour, taking care to skim it. To 
 every gallon add 1 oz. of hops ; 
 then boil it half an hour, and let 
 it stand till next day ; put it into 
 
SAL 
 
 36$ 
 
 SAd 
 
 your cast, and to thirteen gallons 
 of the liquor, add a quart of brandy. 
 Let it be lightly stopped till the 
 fermentation is over, and then stop 
 it very close. If you make a large 
 cask, keep it a year in cask. 
 
 SAGE CHEESE. — Bruise the 
 tops of young red sage in a mortar, 
 with some leaves of spinach, and 
 squeeze the juice ; mix it with the 
 rennet in the milk, more or less 
 according as you like for colour 
 and taste. When the curd is come, 
 break it gently, and put it in with 
 the skimmer, till it is pressed two 
 inches above the vat. Press it 
 eight or ten hours. Salt it, and 
 turn every day. 
 
 SAGE and ONION SAUCE. 
 — Chop fine 2 ozs. of onion, and 1 
 oz. of green sage leaves ; put them 
 into a pan with a small cupful of 
 water ; simmer gently 10 minutes ; 
 then put in a teaspoonful of pep- 
 per, and some salt, and 1 oz. of 
 fine bread crumbs ; mix well to- 
 gether ; then pour to it a | pint of 
 broth, or melted butter ; stir and 
 simmer a few minutes longer. 
 
 SAGO. — To prevent the earthly 
 taste, soak it in cold water an hour; 
 pour that off, and wash it well ; 
 then add more, and simmer gently 
 till the berries are clear, with lem- 
 on peel and spice, if approved. 
 Add wine and sugar, and boil all 
 up together. 
 
 SAGO MILK. — Clean it well, 
 and boil it slowly and wholly with 
 new milk. It swells so much, 
 that a small quantity will be suffi- 
 cient for a quart, and when done 
 it will be diminished to about a 
 pint. It requires no sugar or fla- 
 vouring. 
 
 SAGO PUDDING. Boil a 
 
 pint and a half of new milk, with 
 four spoonfuls of sago nicely wash- 
 ed and picked, lemon-peel, cinna- 
 mon, Mid nutmeg: sweeten to 
 taste ; then mix four eggs, put a 
 
 paste round the dish, and bake 
 slowly. 
 
 Another . — Boil 4 ozs. of sago in 
 water a few minutes ; strain, and 
 add milk, and boil till tender. Boil 
 lemon peel and cinnamon in a lit- 
 tle milk, and strain it to the sago. 
 Put the whole into a basin ; break 
 8 eggs ; mix it well together, and 
 sweeten with moist sugar ; add a 
 glass of brandy, and some nutmeg ; 
 put puff paste round the rim of the 
 dish, and butter the bottom. Bake 
 three quarters of an hour. 
 
 SALINE JULEP. — Dissolve 
 two drachms of salt of tartar in 
 three ounces of fresh lemon juice, 
 strained ; when the effervescence is 
 over, add of mint-water and com- 
 mon water, each two ounces; of 
 simple syrup, one ounce. 
 
 This removes sickness at the 
 stomach, relieves vomiting, pro- 
 motes perspiration, and may be of 
 some service in fevers especially of 
 i the inflammatory kind. 
 
 SALINE LAXATIVE POW- 
 DER. — Take of soluble tartar and 
 cream of tartar, each 1 drachm ; 
 purified nitre, \ drachm ; make in- 
 to a powder. In fevers, and other 
 inflammatory disorders, where it is 
 necessaay to keep the body gently 
 open; one of these cooling laxative 
 powders may be taken in a little 
 gruel and repeated occasionally. 
 
 SALINE MIXTURE.— Take 
 of crystallized acid of lemon, one 
 drachm, or fresh lemon juice, an 
 ounce and a half; salt of worm- 
 wood, one drachm; white sugar, 
 three drachms ; pure water, twelve 
 ounces ; essence of peppermint, 
 thirty drops. Mix. A teacupful 
 to be taken often in inflammatory 
 fevers and sore throat. 
 
 SALISBURY CAKES. — To 
 three pounds of flour, add one 
 pound of moist sugar, to be mixed 
 into paste with half a pint of wa- 
 ter, and to be baked in an oven. 
 
366 
 
 SAL 
 
 SAL 
 
 SALLY LUNN’S Tea Cakes. 
 ——These cakes are made as 
 follows : — Put into a pan one pint 
 of warm milk and a quarter of a 
 pint of thick small beer yeast, with 
 flour sufficient to make a batter ; 
 cover it, and let it stand about two 
 hours ; then add 2 ozs. of lump 
 sugar dissolved in a quarter of a 
 pint of warm milk (or four eggs) 
 and a £ lb. of butter rubbed into 
 the flour ; then make a dough as 
 for French rolls ; let it stand half 
 an hour. Then make up the cakes, 
 and put them on tins, and when 
 they have stood to rise, bake them 
 in a quick oven. Care should be 
 taken never to put the yeast to 
 the water or milk too hot or too 
 cold ; in summer it should be luke- 
 warm, and in winter alittle warmer, 
 and in very cold weather warmer 
 still. 
 
 SALMAGUNDY is a beautiful 
 small dish, if in nice shape, and if 
 the colour of the ingredients are 
 varied. For this purpose chop 
 separately the white part of cold 
 chicken or veal, yolks of eggs boil- 
 ed hard, the whites of eggs ; pars- 
 ley, half a dozen anchovies, beet- 
 root, red pickled cabbage, ham, and 
 grated tongue, or any thing well 
 flavoured, and of a good colour. 
 Some people like a small propor- 
 tion of onion, but it may be better 
 omitted. A saucer, large tea-cup, 
 or any other base, must be put in- 
 to a small dish ; then make rows 
 round it wide at bottom, and grow- 
 ing smaller towards the top ; 
 choosing such of the ingredients 
 for each row as will most vary the 
 colours. At the top a little sprig 
 of curled parsley may be stuck in ; 
 or without any thing on the dish, 
 the salmagundy may be laid in 
 rows, or put into the half-whites 
 of eggs, which may be made to 
 stand upright by cutting off a bit 
 at the round end. In the latter 
 
 case, each half-egg has but one 
 ingredient. Butter and parsley 
 may be put as garnish between. 
 
 SALMON, to choose . — If new, 
 the flesh is of a fine red (the gills 
 particularly), the scales bright, 
 and the whole fish stiff. When 
 just killed, there is a whitenes be- 
 tween the flakes, which gives great 
 firmness; by keeping, this melts 
 down, and the fish is more rich. 
 The Thames salmon bears the 
 i highest price ; that caught in the 
 Severn is next in goodness, and is 
 even preferred by some. Small 
 heads, and thick in the neck, are 
 best. 
 
 SALMON, to boil. Clean it 
 
 carefully, boil it gently with salt 
 and a little horse radish ; take it 
 out of the water as soon as done. 
 Let the water be warm if the fish 
 be split. If underdone it is very 
 unwholesome. Serve with shrimp, 
 lobster, or anchovy sauce, and fen- 
 nel and butter. 
 
 SALMON, to broil . — Cut slices 
 an inch thick, and season with 
 pepper and salt ; lay each slice in 
 half a sheet of white paper well 
 buttered, twist the ends of the pa- 
 
 E er, and broil the slices over a slow 
 re six or eight minutes. Serve 
 in the paper with anchovy-sauce. 
 
 SALMON, collared.—Svilit such 
 a part of the fish as may be suffi- 
 cient to make a handsome roll, 
 wash and wipe it, and having mix- 
 ed salt, white pepper, pounded 
 mace, and Jamaica pepper, in 
 quantity to season it very high, 
 rub it inside and out well. Then 
 roll it tight and bandage it, put as 
 much water and one third vmegar 
 as will cover it, with bay-leaves, 
 salt, and both sorts of pepper. 
 Cover close, and simmer till done 
 enough. Drain and boil quick the 
 liquor, and put on when cold. 
 Serve with fennel. It is an ele- 
 gant dish, and extremely good* 
 
SAL 
 
 SAL 
 
 367 
 
 SALMON, dried. — Pull some 
 into flakes ; have ready some eggs 
 boiled hard, and chopped large ; 
 put both into half a pint of thin 
 cream, and two or three ounces of 
 butter rubbed with a tea-spoonful 
 of flour; skim it and stir it till 
 boiling hot ; make a wall of mash- 
 ed potatoes round the inner edge 
 ofa dish, and pour theabove into it. 
 
 SALMON, to dry.-— — Cut the 
 fish down, take out the inside and 
 roe. Rub the whole with com- 
 mon salt after scaling it; let it 
 hang 24 hours to drain. Pound 
 three or four ounces of saltpetre, 
 according to the size of the fish ; 
 2 ozs. of bay-salt, and 2 ozs. of 
 coarse sugar; rub these, when 
 mixed well, into the salmon, and 
 lay it on a large dish or tray two 
 days, then rub it with common 
 salt, and in 24 hours more it will 
 be fit to dry; wipe it well after 
 draining. Hang it either in a wood 
 chimney, or in a dry place; keep- 
 ing it open with two small sticks. 
 
 Dried salmon is eaten broiled in 
 paper, and only just warmed 
 through; egg-sauce and mashed 
 otatoes with it; or it may be 
 oiled, especially the bit next the 
 head. 
 
 SALMON, to marinate. — Cut 
 the salmon in slices ; take off the 
 skin, and take out the middle bone ; 
 cut each slice asunder ; put into a 
 saucepanand season with salt, pep- 
 per, 6 cloves, a sliced onion, some 
 whole chives, a little sweet basil, 
 parsley, and a bay leaf ; then 
 squeeze in the juice of three lem- 
 ons, or use vinegar. Let the sal- 
 mon lie in the marinade for two 
 hours ; take it out ; dry with a 
 cloth; dredge with flour, and fry 
 brown in clarified butter ; then 
 lay a clean napkin in a dish ; lay 
 the slices upon it; garnish with 
 fried parsley. 
 
 SALMON, to pickle.— Boil as 
 
 before directed, take the fish out, 
 and boil the liquor with bay-leaves, 
 peppercorns, and salt ; add vinegar, 
 when cold, and pour it over the 
 fish. 
 
 Another way. After scaling 
 
 and cleaning, split the salmon, ana 
 divide into such pieces as you 
 choose ; lay it in the kettle to fill 
 the bottom, and as much water as 
 will cover it ; to three quarts put a 
 pint of vinegar, a handful of salt, 
 twelve bay-leaves, six blades of 
 mace, and £ oz. of black pepper. 
 When the salmon is boiled enough, 
 drain it and put it on a clean cloth, 
 then put more salmon into the 
 kettle, and pour the liquor upon it, 
 and so on till all is done. After 
 this, if the pickle be not smartly 
 flavoured with the vinegar and 
 salt, add more, and boil it quick 
 three quarters of an hour. When 
 all is cold, pack the fish in some- 
 thing deep, and let there be enough 
 of pickle to plentifully cover. Pre- 
 serve it from the air. The liquor 
 must be drained from the fish, and 
 occasionally boiled and skimmed. 
 
 SALMON, to pot. Take a 
 
 large piece, scale and wipe, but do 
 not wash it ; salt very well ; let it 
 lie till the salt is melted and drain- 
 ed from it, then season with beaten 
 mace, cloves, and whole pepper; 
 lay in a few bay-leaves, put it 
 close into a pan, cover it with but- 
 ter, and bake it; when well done, 
 drain it from the gravy, put it into 
 the pots to keep, and when cold, 
 cover it with clarified butter. 
 
 In this manner you may do any 
 firm fish. 
 
 SALMON PIE.— Clean and 
 scrape wellapiece of fresh salmon; 
 season it with salt, mace, and nut- 
 meg ; put a piece of butter at the 
 bottom of the dish, and lay in the 
 salmon ; melt butter in proportion 
 to the size of the pie ; boil a lob- 
 ster; pick out all the flesh, and 
 
368 
 
 SAL 
 
 SAN 
 
 chop it small ; bruise the body, 
 and mix it well with the butter ; 
 pour it over the salmon ; make a 
 good crust; put on the lid, and 
 bake it well. 
 
 SALT, to prepare for the table. 
 — Dry it in a Dutch oven before 
 the fire. Then place it upon clean, 
 smooth, stifi’ paper, and roll it with 
 a rolling-pin. 
 
 SALT, to save manure. — Dis- 
 solve common salt in water ; 
 sprinkle the same over the manure 
 heap, and the volatile parts of the 
 ammonia will become fixed salts, 
 from their having united with the 
 muriatic acid of the common salt, 
 and the soda thus liberated from 
 the salt will quickly absorb car- 
 bonic acid, forming carbonate of 
 soda ; thus you will retain with 
 your manure the ammonia that 
 would otherwise fly away, and you 
 have also a new and important 
 agent introduced, viz., the carbon- 
 ate of soda, which is a powerful 
 solvent of all vegetable fibre. 
 
 SALT COD, to dress. — Soak 
 the cod all night in 2 parts water, 
 and 1 part vinegar. Boil, and 
 break into flakes on the dish ; pour 
 over it boiled parsnips, beaten in a 
 mortar, and then boil up with 
 cream, and a large piece of butter 
 rolled in a bit of flour. It may be 
 served with egg-sauce instead of 
 parsnip, or boiled and served with- 
 out flaking with the usual sauce. 
 
 All Salt Fisk may be done in a 
 similar way. Pour egg-sauce over 
 it, or parsnips, boiled and beaten 
 fine with butter and cream. 
 
 SALTS OF LEMONS.— Take 
 equal parts of cream of tartar and 
 citric acid, powdered very fine, and 
 mix together. This forms the 
 salts of lemons as sold at the drug- 
 gist’s shops in small oval boxes at 
 Is. each, printed directions for 
 using which may be had of any 
 druggist. 
 
 SALVE, family. Take the 
 
 I root of yellow dock and dandelion, 
 1 equal parts ; add a good proportion 
 of celandine and plaintain. Ex- 
 tract the juices by steeping or 
 pressing. Strain carefully and 
 simmer the liquid with sweet 
 cream, or fresh butter and muttun 
 tallow, or you may take sweet oil 
 and mutton tallow. Simmer to- 
 gether until no appearance of the 
 liquid remains. Before it is quite 
 cold, put it into boxes as you may 
 desire. This is one of the most 
 soothing and healing preparations 
 for burns, scalds, cuts, and sores 
 of every description that can be 
 produced. 
 
 SALVE, for all wounds.—' Take 
 1 lb. of hog’s lard, 3 ozs. of white 
 lead, 3 ozs. of red lead, 3 ozs. of 
 bees’ wax, 2 ozs. of black rosin, 
 and 4 ozs. of common turpentine ; 
 all these ingredients must be put 
 together in a pan, and boil three 
 quarters of an hour ; the turpen- 
 tine to be put in just before it is 
 done enough, and give it a gentle 
 boil afterwards. This is an excel- 
 lent cure for bums, sores, or ulcers, 
 as it first draws, then heals after- 
 ward ; it is excellent for all wounds. 
 
 SAMPHIRE. — Put green sam- 
 phire in a pan, throw salt over it, 
 and cover with spring water. 
 After laying 24 hours, put into a 
 jar with a handful of salt, and 
 cover it with the best vinegar. 
 Put over a gentle fire in a sauce- 
 an till it is just crisp and green ; 
 o not let it be soft, for it would 
 then be spoiled. Put into pickling 
 jars, and cover close. 
 
 SANDARAC VARNISH, for 
 cut-paper works , dressing boxes , $c. 
 —Gum sandarac, 6 ozs. ;gumelemi, 
 4 ozs. ; spirits of wine, 2 lbs. The 
 soft resins must be pounded with 
 the dry bodies ; the camphor is to 
 be added in pieces. 
 
 SANDWICH. Butter and 
 
SAR 
 
 SAtJ 
 
 369 
 
 grated cheese, equal portions, with 
 a little mustard ; beat them in a 
 mortar into one mass ; spread this 
 mixture upon slices of bread ; then 
 put on slices of ham, or any kind 
 of meat ; cover with another piece 
 of bread, the size of the first. Add 
 salt if necessary. 
 
 SARAGOSSA WINE, or En- 
 glish Sack . — To every quart of wa- 
 ter, put a sprig of rue, and to every 
 gallon a handful of fennel root; 
 boil half an hour; strain off, and 
 to every gallon of liquor, put 3 lbs. 
 of honey ; boil it two hours, and 
 skim well ; pour it into the cask 
 for a year, then bottle it. 
 
 SARSAPARILLA.-This plant 
 is a native of America. It has a 
 mild, bitterish, and glutinous taste, 
 not at all disagreeable. It is heal- 
 ing, pectoral, sudorific, stimulant, 
 diaphoretic, cordial. An infusion 
 or decoction is good for all diseases 
 of the blood, for scrofula, swellings, 
 chronic rheumatism, local pains, 
 and cutaneous affections. As a 
 pectoral, it may be used in syrups, 
 cordials, decoctions, &c., and has 
 been found useful in coughs, ca- 
 tarrhs, languor, debility, &c. 
 
 For decoction, 3 ozs. of the root 
 should be used for making a quart 
 of the decoction ; bruise the root, 
 and pour upon it 3 pints of boiling 
 water ; let it stand a night, then 
 boil down to a quart, and strain. 
 A little liquorice root, or cinnamon, 
 or sassafras, may be added to the 
 decoction before it is taken from 
 the fire ; or, a little cinnamon wa- 
 ter may be added after straining. 
 
 SARSAPARILLA, Decoction 
 o/.— Take fresh sarsaparilla root, 
 sliced and bruised 2 ozs. ; shavings 
 of guaiacum wood, 1 oz. Boil over 
 a slow fire in 3 quarts of water, to 
 one, adding, towards the end, £ 
 an oz. of sassafras wood, and 3 
 drachms of liquorice. Strain the 
 dccocfion. Take from half a pint 
 to a quart per day. 
 
 This decoction strengthens the 
 stomach, and restores fresh vigour 
 to habits emaciated by the venereal 
 disease. It may also be taken in 
 the rheumatism, and cutaneous 
 disorders proceeding from foulness 
 of the blood. It may be taken 
 from a half to two quarts in a day. 
 
 SATIN AND SILKS, to clean . 
 —French chalk must first be strew- 
 ed over them, and then well brush- 
 ed off with a hard brush. Should 
 the satin not be sufficiently clean- 
 sed by the first dusting, it may be 
 done a second time, and it will 
 clean and beautify the satin. The 
 more it is brushed the better. 
 
 SAUCE, a la Cruster t for fish. 
 — Thicken a quarter of a pound of 
 butter with flour, and brown it; 
 then put to it a pound of the best 
 anchovies cut small, six blades of 
 pounded mace, ten cloves, forty 
 berries of black pepper and allspice, 
 a few small onions, a faggot oi 
 sweet herbs, (namely — savoury, 
 thyme, basil, and knotted maijor- 
 am,) and a little parsley and sliced 
 horse-radish ; on these pour half a 
 pint of the best sherry, and a pint 
 and a half of strong gravy. Sim- 
 mer all gently for twenty minutes, 
 then strain it through a sieve, and 
 bottle it for use : the way of using 
 it is, to boil some of it in the but- 
 ter while melting. 
 
 SAUCE a la Maitre d* Motel 
 Put a piece of butter into a sauce- 
 pan with some hashed parsley, some 
 tarragon leaves, ono or two leaves 
 of balm, with salt, lemon, or a glass 
 of verjuice ; mix the whole with a 
 wooden spoon, until they are well 
 incorporated. 
 
 SAUCE a la Matelote. — Put in- 
 to a saucepan a ladleful of reduced 
 cullis, or broth; put in small 
 onions, which have been fried in 
 butter, with some dressed mush- 
 rooms, , and artichoke bottoms. 
 "When ready to serve, put in but- 
 x 
 
370 
 
 SAU 
 
 SAU 
 
 ter the size of a walnut, shake it 
 well, in order to mix it, without 
 breaking the ingredients. 
 
 SAUCE, a la Nonpareille. — Cut 
 some ham into dices, with the same 
 weight of mushrooms or truffles ; 
 ut them into a stewpan, with a 
 it of butter, upon a slow fire, and 
 simmer 15 minutes. If the sauce 
 is to be white, put three skimming 
 spoonfuls of white cullis. If brown, 
 add half a glass of port wine, and 
 seasoning ; put in the whites of 
 hard eggs, and mushrooms, in the 
 same quantity as the ham and 
 truffles, and cut in the same way ; 
 also, lobsters* tails, and spawn, if 
 there be any ; finish with a bit of 
 butter. 
 
 SAUCE, Excelsior. — Put into a 
 saucepan a wineglassful of vinegar, 
 some garlic, shalots, a laurel leaf, 
 thyme, and pepper. Put on the 
 fire till reduced to half the quan- 
 tity, Add to it some gravy or 
 soup. Pass it through a sieve; 
 rub some butter into a little flour, 
 and add it to the sauce, with finely 
 chopped herbs. Excellent for cut- 
 lets, or warmed slices of meat, &c. 
 
 SAUCE, Grande. — Chop two 
 shalots very fine, and a small 
 bunch of parsley. Beat up the 
 yolks of two or three eggs, and add 
 Florence oil till the mixture is 
 pretty thick. Add two tea-spoon- 
 fuls of the best vinegar, a small 
 one of salt, and one of soluble 
 cayenne, and then mix all with the 
 shalots and parsley. 
 
 S AU CE, Jtalienne. — Cut twelve 
 dices of ham, and put it into a 
 stewpan, with a handful of mush- 
 rooms well minced, and a sliced 
 lemon, from which the peel and 
 seeds must be taken ; add a spoon- 
 ful of hashed shalot, washed and 
 dried in a cloth, half a bay-leaf, 
 two cloves, and a gill of oil ; put 
 them all upon the fire ; when near- 
 ly ready, take out the lemon, and 
 
 put in a spoonful of minced pars- 
 ley, a spoonful of Espagnote , a 
 glass of good white wine, without 
 reducing it, and a little pepper; 
 reduce, skim, take out the ham, 
 and when it has obtained its point, 
 take it off. 
 
 SAUCE, Lemon, for boiled 
 Fowls. — Put the peel of a small 
 lemon, cut very thin, into a pint 
 of sweet rich cream, with a sprig 
 of lemon-thyme, and ten white 
 pepper-corns. Simmer gently, 
 till it tastes well of the lemon; 
 then strain it, and thicken it with 
 a quarter of a pound of butter, and 
 a dessert-spoonful of flour rubbed 
 in it. Boil it np ; then pour the 
 juice of the lemon strained into it, 
 stirring it well. Dish the chickens, 
 and then mix a little white gravy, 
 quite hot, with the cream, but 
 don’t boil them together, and salt 
 to your taste. 
 
 SAUCE, Menhold. — Put into a 
 stewpan a bit of butter broken in 
 pieces ; shake over it a little flour, 
 and add a little milk or cream ; 
 season it with parsley, young 
 onions, a small bay-leaf, mush- 
 rooms, and shalots; put it on the 
 fire and stir often ; pass it through 
 a sieve; put it on the fire with 
 some parsley and a little pepper. 
 
 SAUCE, Eoivrade. — Cut twelve 
 small dices of ham, and put them 
 into a stewpan, with a little bit of 
 butter, five or six branches of pars- 
 ley, two or three young onions cut 
 in two, a clove of garlic, a bay- 
 leaf, a little sweet basil, thyme, 
 and two cloves; put them together 
 upon a quick fire ; when they are 
 well done, put in a little fine pep- 
 per, a large spoonful of vinegar, 
 ana four spoonfuls of cullis or broth, 
 not reduced ; shake and boil it, 
 draw it to the edge of the stove, 
 and let it simmer three quarters ox 
 an hour; skim, and pass it through 
 a sieve or colander. 
 
SAU 
 
 371 
 
 SAT? 
 
 SAUCE, Ramolade.— Put into a 
 very nice tin saucepan a pint of 
 fine port wine, a gill of mountain, 
 half a pint of fine walnut ketchup, 
 12 anchovies, and the liquor that 
 belongs to them, a gill of walnut 
 pickle, the rind and juice of a large 
 lemon, four or five shalots, some 
 cayenne to taste, 3 ozs. of scraped 
 horse-radish, 3 blades of mace, and 
 2 tea-spoonfuls of made mustard ; 
 boil it all gently till the rawness 
 goes off; then put it into small 
 bottles for use. Cork them very ! 
 close, and seal the top. I 
 
 SAUCE, Hobart, for Rumps or 
 Steaks. — Put a piece of butter, the 
 size of an egg, into a saucepan, set 
 it over the fire, and when brown- 
 ing throw in a handful of sliced 
 onions, cut small ; fry them brown, 
 but don’t let them bum ; add half 
 a spoonful of flour, shake the 
 onions in it, and give it another 
 fry : then put four spoonfuls of 
 gravy, and some pepper and salt, 
 and boil it gently ten minutes; 
 skim off the fat ; add a tea-spoon- 
 ful of made mustard, a spoonful of 
 vinegar, and juice of half a lemon ; 
 boil it all, and pour it round the 
 steaks. They should be of a fine 
 yellow brown, and garnished with 
 fried parsley and lemon. 
 
 SAUCE for any kind of fish. 
 —Take a little of the water that 
 drains from the fish ; add an equal 
 quantity of veal gravy ; boil them 
 together, and put it into a sauce- 
 pan, with an onion, an anchovy, a 
 spoonful of ketchup, and a glass of 
 sherry ; thicken with butter rolled 
 in flour, and a spoonful of cream. 
 
 SAUCE/or Carp or boiled Tur- 
 key . — Rub £ lb. of butter with a 
 tea-spoonful of flour, put to it a 
 little water, melt it, and add near 
 a quarter of a pint of thick cream, 
 and half an anchovy chopped fine, 
 not washed ; set it over the fire, 
 and as it boils up, add a large 
 
 spoonftil of real India soy. If that 
 does not give it a fine colour, add 
 a little more. Turn it into the 
 sauce-tureen, and put some salt 
 and half a lemon ; stir well to hin- 
 der from curdling. 
 
 SAUCE for cold Partridges , 
 Moor-game , #c. — Pound four an- 
 chovies, and two cloves of garlic, 
 in a mortar : add oil and vinegar 
 to the taste. Mince the meat, and 
 put the sauce to it as wanted. 
 
 SAUCE for Bucks. — Serve a 
 rich gravy in the dish ; cut the 
 breast into slices, but don’t take 
 them off; cut a lemon, and put 
 pepper and salt on it ; then squeeze 
 it on the breast, and pour a spoon- 
 ful of gravy over before you help. 
 
 SAUCE for Fowl of any sort . 
 — Boil some veal gravy, pepper, 
 salt, the juice of a Seville orange 
 and a lemon, and a quarter as 
 much of port wine, as of gravy : 
 pour it into the dish or a boat. 
 
 SAUCE for hot or cold roast 
 beef — Grate, or scrape very fine, 
 some horse-radish, a little made 
 mustard, some pounded white 
 sugar, and four large spoonfuls of 
 vinegar. Serve in a saucer. 
 
 SAUCE for Salmon. — Boil a 
 bunch of fennel and parsley ; chop 
 them small, and put into it some 
 good melted butter. Gravy sauce 
 should be served with it : — put a 
 little brown gravy into a saucepan, 
 with one anchovy, a tea-spoonful 
 of lemon pickle, a table-spoonful 
 of walnut pickle, two spoonfuls of 
 the water in which the fish was 
 boiled, a stick of horse-radish, a 
 little browning, and salt ; boil them 
 four minutes ; thicken with flour 
 and a good lump of butter, and 
 strain through a hair sieve. 
 
 SAUCE for Savoury Pies. 
 
 Take some gravy, one anchovy, a 
 sprig of sweet herbs, an onion, and 
 a little mushroom liquor ; boil it a 
 little, and thicken it with burnt 
 
372 
 
 SAU 
 
 SAY 
 
 butter, or a bit of butter rolled in 
 flour ; add a little port wine, and 
 open tbe pie, and put it in. It 
 will serve for lamb, mutton, veal, 
 or beef pies. 
 
 SAUCE for a Turkey . — Open 
 some oysters into a basin, and 
 wash, them in their own liquor ; 
 save the liquor, and as soon as 
 settled, pour into a saucepan ; add 
 a little white gravy, a tea-spoonful 
 of lemon pickle ; thicken with flour 
 and butter ; boil it three or four 
 minutes ; add a spoonful of thick 
 cream, and then the oysters ; shake 
 them over the fire till they are hot, 
 but do not let them boil. 
 
 SAUCE for Wild Fowl.— Sim- 
 mer a tea-cupful of port wine, the 
 same quantity of good meat-gravy, 
 a little shalot, a little pepper, salt, 
 a grate of nutmeg, and a bit of 
 mace, for ten minutes; put in a 
 bit of butter and flour, give it all 
 one boil, and pour it through the 
 birds. In general they are not 
 stuffed as tame, but may be done 
 so if liked. 
 
 SAUSAGES, to eat cold. — Sea- 
 son fat and lean pork with some 
 salt, saltpetre, pepper, and all- 
 spice, all in fine powder, and rub 
 into the meat ; the third day cut 
 it small, and mix with it some 
 shred shalot, or garlic, sage very 
 fine; a little bread, if you like. 
 Fill prepared skins or gut with 
 this stuffing ; tie up the ends, and 
 hang to smoke, like hams ; but 
 first wrap it in a fold or two of 
 old muslin. It must be highly 
 dried. Some eat it without boil- 
 ing; but it is best boiled. Tie 
 the skin in different places ; each 
 link to be about 8 or 9 inches long. 
 
 SAUSAGES, Francois , smoked. 
 Mince what quantity of fresh pork 
 will be necessary ; mix with it 
 equal to a quarter of lard, salt, and 
 fine spices ; fill the puddings and 
 tie them ; hang them in the smoke 
 
 for three days ; then cook them in 
 broth or soup for three hours, with 
 salt, a clove of garlic, thyme, bay, 
 basil, parsley, and young onions ; 
 when cold, serve upon a napkin. 
 
 SAUSAGE ROLLS. Take 
 
 nice pork chops, more lean than 
 fat, but free from gristle ; chop it 
 very fine, and season it well with 
 pepper, salt, and spices, sage, or 
 basil ; use a little water, or beer, 
 or port wine, in chopping the meat, 
 or a little soaked bread. Roll out 
 some paste in square pieces, lay a 
 roll of meat in the centre length- 
 ways ; fold them so as to form 
 long puffs, aud wash them with 
 egg before they are baked. 
 
 SAUSAGES, Spadbury's Ox- 
 ford . — Chop a pound and a half of 
 pork, and the same of veal, cleared 
 of skin and sinews; and three 
 quarters of a pound of beef suet ; 
 mince and mix them; steep the 
 crumb of a penny loaf in water, 
 and mix it with the meat, with al- 
 so a little dried sage, pepper, and 
 salt. 
 
 SAVINE OINTMENT.-Take 
 fresh savine leaves, bruised, \ lb. ; 
 pure lard, 2 lbs. ; yellow wax, § 
 lb. Boil the leaves in the lard un- 
 til they are crisp ; press through 
 a filter ; add the wax to the filter- 
 ed lard, and melt them together. 
 This is an excellent issue ointment, 
 being, in many respects, peferable 
 to that of cantharides. It is mix- 
 ed with equal parts of blistering 
 ointment in order to keep up a 
 discharge. 
 
 SAVOURY JELLY.— Spread 
 some slices of lean veal and ham 
 on the bottom of a stew-pan, with 
 a carrot or turnip, or two or three 
 onions ; cover it, and let it simmer 
 on a slow fire till it is sufficiently 
 brown ; put to it a quart of good 
 broth, whole pepper, mace, a very 
 little isinglass, and salt to your 
 taste ; boil ten minutes : strain, 
 
SAV 
 
 SCA 
 
 373 
 
 and skim off all the fat ; add the 
 whites of three eggs ; run it 
 through a jelly bag several times. 
 
 SAVOURY JELLY, for cold 
 meats . — Boil beef and mutton to a 
 stiff jelly; season it with a little 
 pepper and salt, a blade or two of 
 mace, and an onion; then beat 
 the whites of four eggs ; put them 
 to the jelly, and beat it a little ; 
 then run it through a jelly bag, 
 and when clear, pour it on your 
 meat or fowls. 
 
 SAVOURY JELLY, to put 
 over cold pies . — Make it of a small 
 bare knuckle of leg or shoulder of 
 veal, or a piece of scrag of that, or 
 mutton ; or if the pie be of fowl 
 or rabbit, the carcases, necks and 
 heads, added to any piece of meat, 
 will be sufficient, observing to give 
 consistency by cow-heel or shanks 
 of mutton. Put the meat, a slice 
 of lean ham or bacon, a faggot of 
 different herbs, two blades of mace, 
 an onion or two, a small bit of lem- 
 on peel, and a tea-spoonful of Ja- 
 maica pepper bruised, and the 
 same of whole pepper, and three 
 pints of water, in a stew-pot that 
 shuts very close. As soon as it 
 boils skim it well, and let it sim- 
 mer very slowly till quite strong ; 
 strain it, and when cold take off 
 the fat with a spoon first, and then 
 to remove every particle of grease, 
 lay a clean piece of cap or blotting 
 paper on it. When cold, if not 
 clear, boil it a few minutes with 
 the whites of two eggs, (but don’t 
 add the sediment,) and pour it 
 through a nice sieve, with a nap- 
 kin in it, which has been dipped 
 in boiling water, to prevent waste. 
 
 SAVOURY RICE. Wash 
 
 and pick some rice, stew it very 
 gently in a small quantity of veal, 
 or rich mutton broth, with an 
 onion, a blade of mace, pepper and 
 salt. When swelled, but not boil- 
 ed to a mash, dry it on the shal- 
 
 low end of a sieve before the fire, 
 and either serve it dry, or put it in 
 the middle of a dish, and pour the 
 gravy round, having heated it. 
 
 SCALDS AND BURNS. 
 
 Bathe the part with heated vine- 
 gar by means of a rag, and then 
 cover with a liniment made of one 
 part of oil of turpentine, and two 
 parts of yellow basilicon. It will 
 smart at first, but gradually and 
 soon abate, and the wound feel 
 comparatively easy ; the dressing 
 then may be changed for sugar of 
 lead ointment, or the common lin- 
 iment of lime water and oil, equal 
 parts. The blisters, if any, may 
 be opened with a needle; if the 
 skin has been removed, the treat- 
 ment is the same, since equal re- 
 lief is experienced. 
 
 A solution of Epsom salts has 
 been recommended for scalds and 
 burns. Dissolve Epsom salts in a 
 little spirits of wine, and add wa- 
 ter. Apply cloths saturated in it. 
 — See Burns. 
 
 SCALD HEAD.— This affects 
 the heads of children chiefly. The 
 scabby eruptions at the roots of the 
 hair are very disagreeable. It is 
 a very obstinate and infectious dis- 
 ease. First, cut off all the hair, 
 and wash the head night and 
 morning with warm soap suds, 
 and afterwards bathe with tincture 
 of blood-root. Then apply the 
 brown ointment, as described in 
 the 83 rd page , once a day. Give 
 the patient sulphur and cream of 
 tartar in treacle, so as slightly to 
 open the bowels. A poultice of 
 dock roots is very useful. 
 
 SCALD HEAD. Anoint it 
 
 with Barbadoes tar. — Or, apply 
 daily white wine vinegar. 
 
 If wood soot is mixed with fresh 
 butter into an ointment, and the 
 head anointed with it every day, it 
 will generally cure it at the begin- 
 ning ; but when it is become very 
 
374 
 
 SCA 
 
 SCA 
 
 bad, a plaster should be made of 
 gall dried to tbe consistence of 
 salve, and spread upon linen. This 
 should be applied all over the parts 
 affected, and continued on four or 
 five days ; then it should be taken 
 off and the head dressed with soot 
 ointment as before. After the 
 cure, give two or three gentle 
 purges. 
 
 If a proper regard was paid to 
 cleanliness in the head and apparel 
 of children, the scald head would 
 be seldom seen. — Wesley . 
 
 SCALLOPED COLD CHICK- 
 EN. — Mince the meat very small, 
 and set it over the fire, with a 
 scrape of nutmeg, a little pepper 
 and salt, and a little cream, for a 
 few minutes. Put it into the scal- 
 lop shells, and fill them with 
 crumbs of bread, over which put 
 some bits of butter, and brown 
 them before the fire. Yeal and 
 ham eat well done the same way, 
 and lightly covered with crumbs 
 of bread, or they may be put on in 
 little heaps. 
 
 SCARLATINA, or Scarlet Fe- 
 ver . — It derives its name from the 
 colour of its eruptions. It is a 
 disease of infancy, and seldom at- 
 tacks adults. It never attacks the 
 same person twice. It begins with 
 chilliness and shiverings, languor, 
 and depression of spirits, a dry 
 skin, aud pains in the head ; and 
 soon the whole skin becomes cov- 
 ered with specks, or minute in- 
 flammations, larger and redder 
 than those of the measles. In two 
 or three days, they disappear, suc- 
 ceeded by scalings of the scarf skin, 
 like bran dispersed over the body, 
 which fall off and appear again two 
 or three times successively. This 
 disease is sometimes of a more ma- 
 lignant type, tending towards pu- 
 trefaction. It is attended with se- 
 vere sore throat ; the uvula, and all 
 the back part of the throat are very 
 
 rod, painful, and swollen, and the 
 swallowing much impeded, or ren- 
 dered nearly impossible. It is of- 
 ten attended with delirium, the 
 spots become black; the disease 
 becomes dangerous. Scarlatina is 
 infectious. 
 
 Treatment . — If the disease is of 
 a mild character, little more is re- 
 quired than to observe a cold diet, 
 and to avoid cold air, and cold 
 drinks. If the body be costive, 
 give an aperient ; see pages 20, 21. 
 If the fever he high, give the Sa- 
 line Mixture , which see. Take a 
 small cupful at a time. Barley 
 water, acidulated with tamarinds, 
 or lemon-juice affords a good bev- 
 erage. Give also the Sudorific 
 Powder. Emetics will be useful 
 as soon as the disease begins. The 
 Emetic Powder should not be neg- 
 lected. Bathe the feet in warm 
 water, and give saffron tea. Drink 
 balm tea frequently. 
 
 Scarlet fever is caused by some • 
 morbific matter taken into the cir- 
 culation by the lungs ; and the in- 
 creased action in the system is a 
 healthy effort of nature to expel 
 such morbific matter. Nature 
 therefore must be assisted; or if 
 her efforts are too great, she must 
 be restrained. It is not always 
 necessary to give the Emetic Pow- 
 der ; but if there be soreness of the 
 throat, and much phlegm, hinder- 
 ing the breathing, the powder will 
 have a good effect, abating the feb- 
 rile symptoms, curing the disease, 
 or rendering the attack light. Mr. 
 Stephens asserts that he gave the 
 following mixture in 400 cases, af- 
 ter they had assumed the most 
 alarming appearance, the majority 
 of which it cured ; viz. — Cayenne, 
 a table-spoonful ; common salt, If 
 teaspoonful. Beat into a paste; 
 pour upon it a pint of boiling wa- 
 ter ; to stand an hour ; then add 
 half a pint of good vinegar. A 
 
SCA 
 
 SCI 
 
 375 
 
 tablespoonful of the mixture every 
 hour. Do not neglect to give an 
 aperient that will cleanse the sto- 
 mach and bowels. Castor oil, and 
 salts and senna, or senna and man- 
 na, are appropriate purgatives. 
 
 It is very good to bathe the sur- 
 face with warm soft water, to which 
 has been added a little ley. Some 
 have recommended ablutions of 
 cold water ; but they should not be 
 adopted except where the heat of 
 the skin is great, and where per- 
 spiration is absent. It often mod- 
 erates the subsequent symptoms. — 
 But no dangerous reaction takes 
 place from tepid as from cold wa- 
 ter, nor will any danger whatever 
 result from it, as it is a most valu- 
 able auxiliary, and the use of it 
 cannot be too highly recommended. 
 If the throat be sore, and the swal- 
 lowing difficult, foment it with the 
 Rheumatic liquid. Gargle, as in 
 Sore Throat. The Diaphoretic 
 Powder will have an anodyne influ- 
 ence, and should not be neglected. 
 
 Should the disease assume the 
 malignant type, give immediately 
 the vapour bath of bitter decoction, 
 and emetics, and doses of the cay- 
 enne and salt mixture, as just men- 
 tioned; it may be made a little 
 stronger. If putrid symptoms ap- 
 pear, give yeast mixed with honey 
 and milk. Also gargle with it; 
 and apply yeast poultices to erup- 
 tions run into a sore. Let the 
 room in which the patient is con- 
 fined be well ventilated, and of a 
 proper temperature ; but keep 
 away cold air from him by all 
 means. 
 
 In the beginning of the disease, 
 the diet should be light and easy 
 of digestion. Diluents should be 
 freely taken, as balm tea, barley 
 gruel, &c., with a squeeze of lemon 
 an them. If there is debility, let 
 the food be nutritious, as beef tea, 
 jellies, arrow-root, sago, rice milk, 
 
 and a little wine. During recovery 
 avoid exposure to cold ; keep the 
 skin clean by tepid ablutions, and 
 occasionally bathe the feet in warm 
 water at bed-time. Apply friction 
 to the whole body as much as the 
 patient can bear. Give the tonio 
 bitters, also the Composition Pow- 
 der. 
 
 Bella donna has been found to 
 render persons unsusceptible of the 
 fever, in places where it is raging. 
 It is to be given in extract, — the 
 twentieth part of a grain morning 
 and evening. 
 
 SCARLATINA & MEASLES 
 —Dr. Witt states that sesquicar- 
 bonate of ammonia is an antidote 
 to scarlatina and measles. “ The 
 dose in these complaints varies 
 from 3 to 10 grains, according to 
 the age of the patient, given at 
 longer or shorter intervals, accord- 
 ing to the mildness or severity of 
 the attack. The suitable dose dis- 
 solved in as small a quantity of 
 cold water as will admit of its be- 
 ing swallowed with as many grains 
 of loaf sugar, merely to make it 
 palatable, is all that is required. 
 Any admixture with other medi- 
 cines, as salines, bark, &c., and all 
 acidulous drinks, are to be avoided. 
 The preliminary treatment is also 
 simple ; from half a grain of calo- 
 mel, for children, to five grains for 
 adults, should be placed on the 
 tongue and swallowed. About an 
 hour after, the first dose of the 
 ammonia is to be given, and repeat- 
 ed every three or four hours, as 
 loDg as the disorder takes the fa- 
 vourable course. If the disorder 
 increases in violence, the medicine 
 must be given every two hours, 
 or every hour, or sometimes even 
 more frequently, till the graver 
 symptoms are subdued. This 
 medicine has been found to possess 
 similar powers over diphtheria.” 
 
 SCIATICA, a form of neuralgia. 
 
376 
 
 SCO 
 
 SCO 
 
 • — It derives its name from the pain 
 taking the course of the sciaticnerve 
 down to the hip and thigh. It is 
 often connected with rheumatism 
 and gout, and most of the remedies 
 for those diseases are applicable to 
 sciatica. — The vapour bath is very 
 serviceable. Rub also with the 
 Rheumatic Liquid, or the tincture 
 of aconite. Galvanism applied is 
 also good. Also, an embrocation 
 composed of one part of turpentine, 
 two of soap and opium liniment, 
 and one of tincture of cayenne. A 
 hot bran poultice sprinkled with 
 laudanum often gives ease. Take 
 an aperient, if necessary. Avoid 
 all alcoholic drinks, and take light 
 nourishing food. Sciatica often oc- 
 curs in persons of broken constitu- 
 tion; tonic medicines are appro- 
 priate to them, as quinine and iron, 
 or the bitters, which see. 
 
 SCORBUTIC BLOTCHES.— 
 Put a few handfuls of water cresses 
 bruised, to half a pint of milk. 
 Simmer over a slow fire until they 
 assume a green colour ; bathe the 
 parts affected with this liquid, and 
 rubitinbythefire. Thenrubwith 
 simple ointment. 
 
 SCORBUTIC GUMS. — Take 
 bole ammoniac, 2 drachms ; myrrh, 
 1 drachm ; roche alum, \ drachm ; 
 claret, better than \ pint. Boil 
 over a gentle fire. Strain. Wash 
 the mouth with it several times a 
 day. 
 
 SCORBUTIC GUMS.— Wash 
 them daily with the decoction of 
 the Peruvian bark, adding a little 
 tincture of rosemary, with a solu- 
 tion of myrrh. 
 
 SCOTCH COLLOPS. Cut 
 
 veal into thin bits about three 
 inches over, and rather round; 
 beat with a rolling-pin, and grate 
 a little nutmeg over them ; dip in- 
 to the yolk of an egg ; and fry 
 them in a little butter of a fine 
 brown; pour the butter off; and 
 
 have ready warm to pour upon 
 them half a pint of gravy, a little 
 bit of butter rubbed into a little 
 flour, a yolk of egg, two large 
 spoonfuls of cream, and a bit of 
 salt. Don’t boil the sauce but stir 
 it till of a fine thickness to serve 
 with the collops. 
 
 Another . — Cut slices from a fil- 
 let of mutton, or veal. Sprinkle 
 with flour, and brown them with 
 butter in the frying-pan. Place 
 in the stew-pan, and cover with 
 gravy, weak broth, or water ; sim- 
 mer gently ten or twelve minutes, 
 then add lemon juice, ketchup, 
 mace, pepper, and salt. Put the 
 sauce or liquor in the frying-pan, 
 and thicken with flour, which pour 
 over the collops, and garnish with 
 curled slices of ham or bacon. 
 
 SCOTCH COLLOPS, brown. 
 — Brown the butter before the col- 
 lops are put in ; fry them over a 
 quick fire ; turn and keep in a fine 
 froth; whentheyarealight brown, 
 put them into the pot, and fry 
 them. Pour all the gravy into a 
 tossing-pan, with half a pint of 
 gravy made of the bones, and bits 
 from which the collops have been 
 cut, two teaspoonfuls of lemon 
 pickle, a table-spoonful of ketchup, 
 the same of browning, half a lem- 
 on, a little anchovy, cayenne, and 
 salt to your taste ; thicken with 
 flour and butter. Boil five or six 
 minutes ; then put in the collops, 
 and shake them over the fire. 
 When they have simmered a little, 
 take them out, lay in the dish. 
 Strain the gravy and pour it hot 
 upon them. 
 
 SCOTCH LEEK SOUP. 
 
 Put the water that has boiled a 
 leg of mutton into a stew-pot, with 
 a quantity of chopped leeks, and 
 pepper, and salt ; simmer them an 
 hour ; then mix some oatmeal with 
 a little cold water quite smooth, 
 pour it into the soup, set it on a 
 
SCR 
 
 SCR 
 
 377 
 
 slow part of the fire, and let it 
 simmer gently; but take care it 
 does not bum to the bottom. 
 
 SCOTCH MUTTON BROTH 
 — Soak a neck of mutton in water 
 for an hour ; cut off the scrag, and 
 put it into a stew-pot with two 
 quarts of water. As soon as it 
 boils, skim it well, and then sim- 
 mer it an hour and a half ; then ! 
 take the best end of the mutton, 
 cut it into pieces (two bones in 
 each), take some of the fat off, and 
 put as many as you think proper : 
 skim the moment the fresh meat 
 boils up, and every quarter of an 
 hour afterwards. Have ready 
 four or five carrots, the same num- 
 ber of turnips, and three onions, 
 all cut, but not small, and put 
 them in soon enough to get quite 
 tender : add four large spoonfuls 
 of Scotch barley, first wetted with 
 cold water. The meat should 
 stew three hours. Salt to taste, 
 and serve all together. Twenty 
 minutes before serving put in some 
 chopped parsley. It is an excel- 
 lent winter dish. 
 
 SCOURING BALLS. Dry 
 
 fullers earth moistened with the 
 juice of lemons; add a small quan- 
 tity of pearl ashes, and a little soft 
 soap ; knead the whole well to- 
 gether into a thick elastic paste ; 
 form it into small balls, and dry 
 them in the sun. When used, 
 moisten the spot on the clothes 
 with water ; then rub it with the 
 ball, and let the spot dry in the 
 sun. When washed with pure 
 water the spot will disappear. 
 
 SCRATCHES. — Do not neg- 
 lect them. Wash them in cold 
 water ; close them as much as you 
 can, and cover with diachylon 
 plaster. If there is inflammation, 
 apply a bread poultice, or one of 
 slippery elm. 
 
 SCROFULA. The Latins 
 
 termed this disease scrofula, from 
 
 acrofa , a hog, because it has been 
 observed in swine. It is called 
 the King' a Evil , because Edward 
 the confessor, and other succeed- 
 ing kings, both of England and 
 France, pretended to cure it by 
 the touch. Queen Anne, in 1807, 
 by proclamation invited her scro- 
 fulous subjects to the royal touch. 
 
 The disease is well known, and 
 requires little description. It is 
 generally seen in the glands of the 
 neck, in the ligaments of the joints, 
 and even in the substance of the 
 bones. The glands of the mesen- 
 tery are often tumefied, and ac- 
 cumulation takes place in the 
 substance of the lungs, forming 
 tubercles. 
 
 Treatment . — This must depend 
 on the state of the constitution, 
 and the structure of the parts 
 affected, &c. When the lungs 
 are the seat of the mischief, it 
 produces Fulmonary Consumption; 
 when it exists in the ligament of a 
 joint, it is called White Swelling. 
 The general health should be re- 
 garded, and means adopted to es- 
 ! tablish it. To invigorate and 
 strengthen the absorbent system, 
 cold bathing, and the sea air has 
 been very beneficial ; and the min- 
 eral waters have not been useless, 
 
 ! though they are not a specific. 
 
 , All these means, however, do not 
 ! apply to scrofula in the lungs. 
 Administer the vapour bath of bit- 
 ter decoction ; give tonics, and an 
 emetic occasionally ; rub the tu- 
 mours freely with the stimulating 
 liniment night and morning ; and 
 the body with salt and water every 
 morning. 
 
 If the tumours are much in- 
 flamed, apply a poultice of bran 
 and slippery elm bark. ' Linseed 
 meal and slippery elm are very 
 good. Apply cold, and renew 
 when dry. The poultice is almost 
 sovereign when the tumours burst, 
 
378 
 
 scu 
 
 SCTJ 
 
 if it is mixed with the pulverized 
 bark of the root of bay-berry, and 
 a little sweet oil. First, cleanse 
 the tumour well with soap and wa- 
 ter ; then apply the poultice. The 
 extract of clover is very good for 
 this purpose. It is made by boil- 
 ing down the flour in water, and 
 evaporating the liquid. 
 
 Iodine has been highly recom- 
 mended by many English and 
 French physicians, as a specific 
 remedy for scrofula ; and, for the 
 very favourable results I have 
 witnessed, in a great variety of 
 cases, I am disposed to consider it 
 to possess antiscrofulous proper- 
 ties. The best preparation is the 
 spirituous solution termed the 
 Tincture of Iodine, which may be 
 administered twice a day, in the 
 dose of three to fifteen drops, in a 
 wine-glassful of a decoction of 
 marsh-mallow roots, or of Peru- 
 vian bark, if the patient be in a 
 debilitated stage. 
 
 “ Devonport’s Syrup of iodide of 
 quinine ana iron is a ternary com- 
 pound of marked efficacy, in cases 
 of scrofula, and of bloodlessness, 
 (an&mia.) It is borne well by 
 the stomach, and not possessing 
 the nauseous qualities of its con- 
 stituents, is admirably adapted for 
 children.” — Dr. Graham. 
 
 The scrofulous patient must 
 have a nourishing diet, plenty of 
 exercise, and abundance of fresh 
 pure air. 
 
 SCROFULA, OR KING’S 
 EVIL.— Take as much cream of 
 tartar as lies on a shilling every 
 morning and evening. — Or, drink 
 for six weeks half a pint of strong 
 
 decoction of devil’s bit. Or, 
 
 make a leaf of dried burdock into 
 a pint of tea; take half a pint 
 twice a day for four months. I 
 have known this cure hundreds. — 
 'PP^esteTf 
 
 SCURVY.— This disease arises 
 
 from a depraved state of the blood, 
 which induces general debility, 
 and a corruption of all the fluids. 
 It is characterized by extreme 
 diminution of vitality, such as a 
 very pale and bloated complexion, 
 spongy gums, livid spots on the 
 skin, offensive breath, swelling of 
 the legs, foul ulcers, foetid urine, 
 weakness, &c. 
 
 This disease arises from the 
 want of fresh provisions, and a due 
 quantity of vegetables; probably 
 assisted by the prevalency of cold 
 and moisture, and also such other 
 causes as depress the nervous en- 
 ergy, as indolence, confinement, 
 neglect of cleanliness, much labour 
 and fatigue, sadness, despondency, 
 &c. A preternatural saline state 
 of the fluids is assigned by Ur. 
 Cullen as its proximate cause. 
 The reason that salted meat is so 
 productive of scurvy is, because it 
 is drained of its nutritious juices, 
 which run off in brine, its fibres 
 being at the same time hardened, 
 and rendered more difficult of di- 
 gestion. 
 
 Treatment .— Abstain from salt 
 as much as possible. A diet of 
 fresh vegetables, and a beverage 
 strongly impregnated with the 
 juice of lemons, oranges, and the 
 sub-acid fruits, are more efficacious 
 in the cure of this disease than the 
 most powerful anti-scorbutic med- 
 icines. The essences of malt and 
 spruce have likewise been found of 
 great service, probably from the 
 quantity of fixed air they contain. 
 When lemon or orange-juice can- 
 not be obtained, nitre dissolved in 
 vinegar, in the proportion of an oz. 
 of the former to a quart of the lat- 
 ter, has been found to afford the 
 best substitute ; water acidulated 
 with the nitrio acid, is, perhaps, 
 not less efficacious: from 1 to 2 
 ozs. or more of the former may be 
 given three or four times in the 
 
SCTJ 
 
 SEA 
 
 379 
 
 course of the day ; and of tho lat- 
 ter, a quantity containing about 
 15 or 20 drops of the nitric acid 
 may be taken every five or six 
 hours. The vitriolic acid, the 
 Peruvian bark, and the red sul- 
 phate of iron, are likewise very 
 valuable remedies in the far ad- 
 vanced stage of this disease. 
 
 The vapour bath of bitter decoc- 
 tion is very appropriate. A de- 
 coction of sassafras and sarsaparilla 
 is very useful — to be taken freely ; 
 add the juice of lemon. Steam 
 affected parts with a decoction of 
 bitter herbs. Let the diet be vege- 
 table, consisting chiefly of milk. 
 Emetics are sometimes necessary ; 
 tonics always. 
 
 SCURVY. — Take 2 ozs. each 
 of field daisies and dandelion roots. 
 Boil in 3 quarts of water down tc 
 1 quart. Take a tea-cupful nighf 
 and morning. 
 
 SCURVY. — John Wesley says, 
 “ Live on turnips for a month. 
 
 Or, take tar-water, morning and 
 evening, for three months. 
 
 Or, 3 spoonfuls of nettle-juice 
 every morning. 
 
 Or, decoction of burdock. Boil 
 3 ozs. of the dried root in 2 quarts 
 of water to 3 pints. Take \ a pint 
 daily. A decoction of the leaves 
 (boiling 1 leaf 4 minutes in a quart 
 of water), has the same effect. 
 
 Or, 'take a cupful of the juice of 
 goose grass in a morning, fasting, 
 for a month ; it is frequently call- 
 ed hariff, or cleavers. 1 have 
 known many persons cured by it. 
 
 Or, pound into a pulp, of Seville 
 oranges, sliced, rind and all, and 
 powder sugar, equal quantities. 
 Take a tea-spoonful three or four 
 times a day. 
 
 Or, squeeze the juice of half a 
 Seville orange into a pint of milk 
 over the fire. Sweeten the whey 
 with loaf sugar, and drink it every 
 morning new milk warm. To 
 
 make any whey, milk should be 
 skimmed after it is boiled. 
 
 Or, pour 3 quarts of boiling wa- 
 ter on a quart of ground malt; stir 
 them well, and let the mixture 
 stand close covered for four hours ; 
 strain it off, and use this as com- 
 mon drink : in hot weather brew 
 this fresh every day. It will hard- 
 ly fail. 
 
 Or, take morning and evening a 
 spoonful or two of lemon juice and 
 sugar. It is a precious remedy, 
 and well tried. 
 
 Water and garden cresses, mus- 
 tard, and j uice of scurvy grass help 
 in a cold scurvy. 
 
 When there is a continual salt 
 taste in the mouth, take a pint of 
 lime-water morning and evening.’* 
 
 SCURVY in the Gums . — Make 
 a strong infusion of sage, and dis- 
 solve in it a little alum. By means 
 of a cloth apply it to the gums. 
 Burnt alum, mixed with honey, 
 and the juice of celandine, is very 
 good for scorbutic gums, and it 
 whitens the teeth. 
 
 SEA KALE. — Trim and wash 
 it, and tie it in bundles. Boil it 
 well in equal parts of milk and 
 water. It can scarcely be boiled 
 too much. Drain, and serve on 
 toast. 
 
 SEALING-WAX. — The base 
 of sealing-wax is the best resin, 3 
 parts; shellac, 2 parts; Venice 
 turpentine, 1 part. Colour with 
 vermilion for the best. Melt the 
 varnish first, and then add the 
 colouring matter. — For black, use 
 the best lamp black.— Other colours 
 may be made by varying the pig- 
 ments, using Venetian red, red 
 lead, or hole ; or mixing vermilion 
 with Venetian red. 
 
 SEALING-WAX, Blue. 
 
 Shellac, 2 parts; smalts, 1 part; 
 yellow resin, 2 parts. Powder, 
 and mix carefully with heat. 
 SEA-SICKNESS.— In all or- 
 
S80 
 
 SEA 
 
 SEN 
 
 dinary occasions, if in dread of 
 sickness, lie down on the back at 
 least a quarter of an hour before 
 the vessel starts. No other posi- 
 tion will do. Let the head, body, 
 and back become, as it were, part 
 of the vessel, participating in its 
 motion without any muscular ef- 
 fort. This precaution is often of 
 itself sufficient. It will be of little 
 use to assume this position after 
 the sickness has commenced. It 
 must be beforehand. At Naples I 
 met a gentleman about to embark, 
 who said he could not describe the 
 agony he endured in the best 
 weather. I told him to go to his 
 berth while the vessel was still at 
 anchor; to lie on his back and shut 
 his eyes, and on no account to turn 
 on his side. He took my advice, 
 and next morning when we cast 
 anchor at Cevita Yecchia, he joy- 
 fully told me that, for the first 
 time in his life, he had passed 
 through a voyage without being 
 sick. If the sickness comes on, 
 neither eat food, nor drink soup, 
 &c. The stomach, once it begins 
 to go, will neither be equal to solid 
 or fluid food, and, as the shortest 
 means of getting rid of it, sends it 
 back as it came ; but drink plenty 
 of plain water, iced if you can get 
 it : when after some time you be- 
 gin to feel that you can swallow, 
 then take a little champagne and 
 water, or soup with cayenne pep- 
 per, and you will soon feel comfort- 
 able. — Dr. Corrigan. 
 
 SEA-SICKNESS.— Take cam- 
 phorated spirit, sal volatile, and 
 Hoffman’s ether, a few drops, 
 mixed in a small quantity of water, 
 or upon a small lump of sugar. 
 This often relieves when other 
 prescriptions fail. The Neutral- 
 izing Mixture is a good preventive. 
 So is a tea-spoonful of bicarbonate 
 of soda in half a pint of water. 
 Take an aperient before a voyage. 
 
 One of the best means of counter- 
 acting the tendency to sea-sick- 
 ness, is the assumption of the 
 horizontal position. A little chlo- 
 roform has lately been suggested 
 as a good remedy,— 5 to 10 drops 
 on a piece of lump sugar. 
 
 SEED CAKES.— Mix 8 lbs. of 
 flour with \ lb of sugar, £ oz. of 
 allspice, and a little ginger. Melt 
 f lb. of butter with § a pint of 
 milk ; when just warm, add £ of a 
 pint of yeast, and work up to a 
 good dough. Let it stand before 
 the fire a few minutes before it goes 
 to the oven, add seeds or currants, 
 and bake an hour and a half. 
 
 SEED CAKES, Common .— To 
 6 lbs. of flour add 1 lb. of butter, £ 
 a lb. of sugar, and I oz. of carra- 
 way seeds, mixed up with milk, 
 and baked in a pretty hot oven. 
 
 SEED SOWING.— A corres- 
 pondentof the Gardeners' Chronicle 
 says, “ all flat seeds should be sown 
 sideways, for if laid flat on the soil 
 they are apt to rot; and if this 
 misfortune does not befall them 
 they never germinate so readily as 
 those placed sideways. This ac- 
 counts forsomany failures amongst 
 gourds, melons, cucumbers, &c. 
 
 SEIDLITZ POWDER, in one 
 paper . — One part of bicarbonate of 
 soda, and two parts of bitartrate of 
 soda. Each must be dried before 
 they are mixed. Half a tea-spoon- 
 ful dissolved in a tumbler of spring 
 water, and drunk quickly is an ex- 
 cellent thing for those who are 
 thirsty in the morning. 
 
 SENEKA, Decoction of . — Take 
 of seneka rattle-snake root, 1 oz. ; 
 water, 1£ pint. Boil down to one 
 pint, and strain. It is very useful 
 in dropsy, pleurisy, rheumatism, 
 and disorders of the skin. Take 
 an ounce or two three times a day. 
 
 SENNA.— The leaves are a very 
 useful purgative, operating mildly 
 yet effectually ; yet they are apt to 
 
SHA 
 
 SHE 
 
 381 
 
 gripe ; but this may be prevented 
 by adding to the senna some aro- 
 matic substance, as ginger* cinna- 
 mon, &c. It is best to infuse it 
 the night before taking it in warm 
 (not boiling) water. The taste 
 may be neutralized by mixing it 
 with black tea, milk, and sugar. 
 
 Alexandria senna is the best. It 
 is chiefly given in the form of in- 
 fusion. Take of senna leaves, 1| 
 oz. ; ginger, 1 drachm ; warm wa- 
 ter, 1 pint. Pour the water on as 
 above directed. Add \ lb. of prunes, 
 stewed separately, if you like. 
 
 SENNA, another infusion of !— 
 Take of tamarinds, 1 oz. ; senna, 
 and crystals of tartar, each 2 
 drachms. Infuse 5 hours in a 
 pint of hot water ; strain, and add 
 an oz. or two of the aromatic tinc- 
 ture. Persons easily purged, may 
 leave out the tamarinds or the 
 crystals of tartar. This is an 
 agreeable cooling purge. A tea- 
 cupful may be given every half 
 hour till it operates. 
 
 SENNA, compound tincture of. 
 — Take of senna, 1 oz. ; jalap, cor- 
 iander seeds, and cream of tartar, 
 of each \ an oz. Infuse them in a 
 pint and a half of French brandy 
 for a week, then strain the tincture 
 and add to it 4 ozs. of fine sugar. 
 This is an agreeable purge, and 
 answers all the purposes of the 
 Elixir Salutis and of Dafly’s Elixir. 
 The dose is from 1 to 2 or 3 ozs. 
 
 SENNA, Electuary of . — Senna 
 leaves, finely powdered, 4 ozs. ; 
 pulp of French prunes, 1 lb. ; pulp 
 of tamarinds, 2 ozs. ; treacle, 1| 
 pint ; essential oil of carraway, 2 
 drachms. Boil the pulps in the 
 syrup to the thickness of honey ; 
 add the powder, and, when the 
 mixture cools, the oil. Mix all 
 well. 
 
 SHALOTS, to pickle. The 
 
 same as onions. 
 
 SHALOT SAUCE.— Peel and 
 
 cut small 5 or 6 shalots ; put them 
 into a saucepan, with 2 spoonfuls 
 of white wine, or sherry, 2 of wa- 
 ter, and 2 of vinegar. Give them 
 a boil up, and pour them into a 
 dish, with a little pepper and salt. 
 
 SHAVING OIL. — Soft soap, 
 3 lbs. ; rectified spirits of wine, 2 
 quarts. 
 
 SHEEP-DIPPING WASH.— 
 White arsenic, powdered, \ lb. ; 
 soft soap, 4| lbs. Beat these for a 
 quarter of an hour, or until the 
 arsenic is dissolved, in five gallons 
 of water. Add this to the water 
 sufficient to dip 50 sheep. 
 
 SHELFORD PUDDING. — 
 Mix f lb. of currants or raisins, 1 
 lb. of suet, 1 lb. of flour, 6 eggs, a 
 little good milk, some lemon-peel, 
 a little salt. Boil it in a melon 
 shape six hours. 
 
 SHERBET. — A species of ne- 
 gus, without wine. It is good to 
 allay thirst. It is made as under : 
 
 1. Take 9 Seville oranges, and 3 
 lemons ; grate off the yellow rinds, 
 and put the raspings into a gallon 
 of water, and 3 lbs. of the finest 
 sugar; boil to a candy. Take off 
 the fire, and put into the juice the 
 pulp of the above, and stir till it is 
 almost cold. Put into bottles for 
 use. 
 
 2. Pare 4 large lemons, and 
 boil the peels in 6 quarts of water, 
 and a little bruised ginger. Boil 
 15 minutes ; then add 3 lbs. of 
 sugar ; and when it is cold, put in 
 the juice of the lemon, and strain. 
 
 3. Take 12 quarts of water, and 
 6 lbs. of Malaga raisins ; slice 6 
 lemons into it, with 1 lb. of fine 
 sugar ; put them all together into 
 an earthen pan ; stir three times a 
 day for 3 days. Take them out 
 and drain in a flannel bag. Bottle, 
 but do not fill the bottles too full, 
 lest they burst. It will be ready 
 in a fortnight. 
 
 SHERBET, Persian. Loaf 
 
3S2 
 
 SHI 
 
 SHO 
 
 sugar, finely powdered, 1 lb. ; tar- 
 taric acid, 4 ozs.; carbonate of 
 6oda, 4 ozs. ; add 3 tea-spoonfuls 
 of essence of lemon, or accord- 
 ing to your taste. Mix very well, 
 and then bottle and cork well. 
 When used, put 2 teaspoonfuls in 
 a glass tumbler of spring water, 
 stir briskly, and drink while in a 
 state of effervescence. 
 
 SHERRY, British .— Put § a 
 bushel of good pale malt into a tub, 
 and pour upon it 4 gallons of boil- 
 ing water ; stir well, cover the ves- 
 sel, and infuse four hours. Strain 
 through a hair sieve. Add pure 
 water, 7 gallons ; white sugar, 16 
 lbs. ; boil together gently for three 
 quarters of an hour, constantly 
 skimming it. Pour it into a clean 
 tub, and dissolve in it 4 lbs. of 
 sugar candy, powdered ; ferment 
 with yeast for three or four days. 
 When poured off clear into a sweet 
 cask, add 5 lbs. of the best raisins, 
 bruised and stoned. Stir once or 
 twice a day. Slightly bung for 2 
 days, and add 3 or 4 quarts of 
 French brandy. Bung closely. 
 In three months bottle for use. 
 
 SHINGLES. Called herpes, 
 
 Utters , salt rheum , &c. It is a 
 disease of the skin ; an inveterate 
 eruption on different parts of the 
 body, usually the hands, and some- 
 times it appears in distinct clus- 
 ters round or near the waist, sur- 
 rounding one half of the trunk of 
 the body, like a belt, generally to- 
 wards the right side. It is a spe- 
 cies of ringworn or tetter. 
 
 The eruptions or vesicles which 
 appear break and discharge a thin 
 corrosive fluid which causes much 
 irritation or itching. 
 
 Treatment. Keep the body 
 
 open by the black draught, and 
 seidlitz powder ; administer tonics 
 in the decoction of sarsaparilla. 
 Give also a vapour bath of bitter 
 decoction, and afterwards, rub the 
 
 body with the stimulatingliniment. 
 If there is much fever, give five 
 grains of the carbonate and nitrate 
 of potash two or three times a 
 day. Celandine ointment is very 
 good; when the itching is very 
 troublesome, apply it to the affec- 
 ted parts. 
 
 Dr. Beach recommends a wash 
 to be made of celandine and whis- 
 key ; infuse a table-spoonful of 
 the former in the latter ; wash 
 often, and then apply the Brown 
 Ointment . Should the vesicles 
 form or run into a bone, apply a 
 poultice of slippery elm, and a lit- 
 tle cream. The tincture of blood- 
 root, and tincture of myrrh, make 
 a good wash. Apply as before the 
 Brown Ointment. The tepid wa- 
 ter cloth is a good application to 
 allay itching. The warm baths 
 should often be taken. 
 
 SHOES and BOOTS, to make 
 waterproof . — Melt 5 ozs. of sper- 
 maceti in a pipkin or other earthen 
 vessel, over a slow fire ; add 2 ozs. 
 of cut india-rubber ; add a little 
 wood naphtha. Dissolve, and add 
 2 ozs. of hog’s lard, 8 ozs. of tallow, 
 and 4 ozs. of amber varnish. Mix. 
 Apply to the shoes or boots a few 
 times. 
 
 SHORTNESS or BREATH. 
 — Take of vitriolated spirits of 
 ether, one ounce, and of camphor 
 twelve grains. Make a solution, 
 of which take a teaspoonful during 
 the paroxyism. This is usually 
 found to afford instantaneous re- 
 lief in difficult breathing, depend- 
 ing on internal disease, and other 
 causes, where the patient, from a 
 quick and very laborious breathing, 
 is obliged to be in an erect posture. 
 
 Or, take a quarter of an ounce 
 of powder of elecampane root, half 
 an ounce of powder of liquorice, as 
 much flower of brimstone and pow- 
 der of aniseed, and two ounces of 
 sugar-candy powdered. Make all 
 
SHR 
 
 SIL 
 
 383 
 
 into pills, 'with, a sufficient quan- 
 tity of tar ; take four large pills 
 when going to rest. This is an 
 incomparable medicine for an 
 asthma. 
 
 SHRIMPS, to choose . — When 
 fresh they have a sweet flavour, 
 are firm and stiff, and the colour is 
 bright. — Shrimps are ofthe prawn 
 kind, and may be judged by the 
 same rules. 
 
 SHRIMPS, to butter.—— Take 
 them out of the shells ; and warm 
 them with a little good gravy, a 
 bit of butter and flour, a scrape of 
 nutmeg, salt, and pepper ; simmer 
 a minute or two and serve with 
 sippets; or with a cream sauce 
 instead of brown. 
 
 SHRIMPS, to pot .— When 
 boiled, take them out of the skins, 
 and season them with salt, white 
 pepper, and a very little mace and 
 cloves. Press them into a pot, set 
 it in the oven ten minutes, and 
 when cold, cover with butter. 
 
 SHRIMP PIE. — Pick a quart 
 of shrimps ; if they are very salt, 
 season them with only mace and a 
 clove or two. Mince two or three 
 anchovies ; mix these with the 
 spice, and then season the shrimps. 
 Put some butter at the bottom of 
 the dish, and over the shrimps* 
 with a glass of sharp sherry wine. 
 The paste must be light and t hin . 
 They do not take long baking. 
 
 SHRIMP SAUCE.— Pick the 
 shrimps, and put them into a stew- 
 pan with a little gravy. When 
 hot, pour in some melted butter 
 and some anchovy sauce; add a 
 little lemon pickle, and a trifle of 
 cayenne. 
 
 SHRUB, Brandy .— Take 8 ozs. 
 of citric acid, 1 gallon of porter, 4 
 gallons of raisin wine, 2 quarts of 
 orange flower water, 5 gallons of 
 good brandy, 6 gallons of water ; 
 this will produce 16 gallons. Dis- 
 solve the citric acid in the water ; 
 
 then add the brandy; next, mix 
 the raisin wine, porter, and orange 
 flower water, and in a week or 10 
 days it will be ready for drinking. 
 
 SHRUB, Bum . — Leave out of 
 the above the brandy and porter, 
 and add one gallon more of raisin 
 wine, 6 lbs. of honey, and 5 or 6 
 gallons of good rum. Add lemons 
 if you like. Less quantities may 
 be made. 
 
 SHRUB, Lemonade . — Take the 
 juice of 10 lemons, 4 ozs. of the 
 juice of barberries, 2 ozs. of loaf 
 sugar, and 1 pint of sherry wine, a 
 pint of brandy, and a quart of wa- 
 ter. Mix with water as you like. 
 
 SHRUB, White Currant .- Strip 
 the fruit, and prepare in a jar as 
 for jelly; strain the juice, of which 
 put two quarts to one gallon of 
 rum, and two pounds of lump-su- 
 gar; strain through a jelly-bag. 
 
 SICK ROOMS, Cautions in vis- 
 iting . — Never enter a sick room in 
 a state of perspiration, for as soon 
 as the body becomes cold, it may 
 absorb the infection or disease. — 
 Do not visit a sick person with an 
 empty stomach, as it disposes the 
 system more readily to receive in- 
 fection. — In a sick room, 6tand 
 where the air passes from the door 
 or window to the bed of the dis- 
 eased. When poisonous vapour is 
 much diluted with fresh air, it is 
 not noxious. — The windows of a 
 sick room, small and confined, 
 should not be closed ; if the wind 
 is cold, nearly close the curtains of 
 the bed. — Remove all dirty cloths, 
 clothes, and discharges, as soon as 
 possible. — Let the visitor have 
 about his person camphor, &c.— 
 After leaving an infectious room, 
 a person should continue in the 
 open air some time before he enters 
 his own dwelling. 
 
 SILK, to clean . — Steep first in 
 cold water, and wash in a hot 
 lather made of soft soap. Then to 
 
384 
 
 SIL 
 
 SKA 
 
 renovate the colours, rinse in clean 
 warm water. For blue and purple, 
 use a little soda or pearlash. For 
 crimson, maroon, scarlet, or bright 
 yellow, add half a tea-spoonful of 
 sulphuric acid ; but never use the 
 acid for brown, fawn, or orange. 
 For olive green add a little verdi- 
 gris ; and for light green, Persian 
 berry and indigo. For carnation, 
 pink, or rose,, add a little lemon 
 juice. Roll in a coarse cloth and 
 wring. 
 
 SILK, BLACK, to clean. 
 
 Steep a few hours in cold water. 
 Then put a quarter of a pint of the 
 Black Reviver in half a gallon of 
 water, and a cupful of ox-gall. 
 Make hot, and sponge the silk. 
 Dry, and smooth with an iron. 
 (See Black Reviver.) 
 
 Rusty black silk may be cleaned 
 in the same way. Some persons 
 clean black silk by rubbing it with 
 a flannel dipped in gin. 
 
 SILK, stained. — 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. 
 
 SILK, to remove grease from . — 
 Take French chalk, finely scraped, 
 and put it on the grease-spot, 
 holding it near the fire, or over a 
 warm iron reversed, or on a water- 
 plate in which is boiling water. 
 This will cause the grease to melt, 
 and the French chalk will absorb 
 it, and it may then be brushed or 
 rubbed off. If any grease remains, 
 proceed as before, until it is all ex- 
 tracted. The French chalk is a 
 fine soluble powder of a dry ab- 
 sorbent quality, acting upon silks 
 
 as Fuller’s earth does upon wool- 
 lens. 
 
 SILKS, to renovate. — Sponge 
 faded silks with warm water, soap, 
 and bran. Then rub them with a 
 dry cloth on a dresser or table ; 
 next, iron them on the inside with 
 a smoothing iron. Old black silks 
 maybe renovated by sponging with 
 spirits. Iron on the right side, 
 but with thin paper on the silk. 
 
 SILVER PLATE, to clean . — 
 Dissolve alum in a strong ley ; 
 skim it carefully, and mix it up 
 with soap, and wash the silver 
 with it, using a linen rag. Then, 
 when dry, rub with wash-leather 
 and impalpable whiting. 
 
 SIRLOIN OF BEEF. See 
 
 Beef. 
 
 SKATE, to choose.— If good, 
 they are very white and thick. If 
 too fresh they eat tough, but must 
 not be kept above two days. 
 
 SKATE, to boil. — Clean well, 
 and cut into long narrow pieces ; 
 put into boiling water with a little 
 salt in it. Boil 15 minutes, and 
 take it out ; and after adding a lit- 
 tle vinegar to the water, boil again 
 till enough. When taken up, 
 drain. Serve while hot, and pour 
 over it cockle, shrimp, or muscle 
 sauce. Lay over it oyster patties. 
 Garnish with horse-radish. 
 
 SKATE, to crimp.'— Cut into 
 long strips, crossways. Boil them 
 quickly for about 10 minutes. 
 Drain, and serve hot, with butter 
 and anchovy. 
 
 SKATE, to fricassee. — Prepare 
 it the same as soles and flounders; 
 put into a saucepan ; to every lb. 
 of fish put a quarter of a pint of 
 water, a little beaten mace, and a 
 grated nutmeg, sweet herbs, and 
 salt ; cover close, and boil 15 
 minutes. Take out the herbs, and 
 ut in a pint of cream, a piece of 
 utter rolled in flour, and a glass 
 of sherry. Shake the pan all the 
 
SKI SKI 38$ 
 
 time till the fricassee be thick and 
 smooth. Garnish with lemon. 
 
 SKATE SOUP. — Make it of 
 the stock for fish-soup, with an oz. 
 of vermicelli boiled in it, a little 
 before it is served. Then add \ a 
 pint of cream, beaten with the 
 yolks of two eggs. Stir it near 
 but not on the fire. Serve it with 
 a small French roll made hot in a 
 Dutch oven, and then soaked in 
 the soup an hour. 
 
 SKIN, td cleanse from dark 
 
 spots or flesh worms. The best 
 
 way is to squeeze them out ; or 
 wash the skin with milk and flow- 
 ers of sulphur well mixed. Apply 
 elder-flower ointment at night. 
 An infusion of horse-radish in 
 milk is very useful. 
 
 SKIN, to clear a tanned.— Wash 
 with a solution of carbonate of soda 
 and a little lemon juice; then with 
 fuller’s earth water, or the juice 
 of unripe grapes. 
 
 SKIN, to dye it olive. Mix 
 
 walnut juice with an infusion of 
 anotta ; only a small quantity of 
 the latter. Dip paper in to ascer- 
 tain the tint. 
 
 SKIN, to preserve in persons 
 confined to bed. — Apply the white 
 of an egg, well beaten, and mixed 
 with spirits of wine. 
 
 SKITTLE S.— The game of 
 skittles is a favourite amusement 
 in many parts of England, and. is 
 too well known to require descrip- 
 tion in these pages ; we shall 
 merely give a few instructions for 
 young players, and the laws by 
 which the game is governed. 
 
 Bowling.— Let the player hold 
 the bowl in his right hand, with 
 the bias side from him,withhis left 
 foot advanced before the right, 
 which must be at the mark, his 
 body bending towards the frame, 
 but in an easy position ; then 
 with an equal motion, throw the 
 bowl along the board with suffici- 
 
 ent strength to reach the frame ; 
 he should endeavour to hit with 
 the bowl the left-hand side of the 
 first pin, in accomplishing which 
 he will be tolerably certain of 
 bringing down four or five every 
 time the first pin is hit in that 
 manner. 
 
 He must take care not to aim at 
 the first pin in a straight direction, 
 but cause the bowl to form a curve, 
 by which it will lose something 
 of its force, and strike the pins 
 with a greater certainty of success. 
 
 Tipping . — When the learner is 
 going to tip he should hold the 
 smaller circumference, or opposite 
 side of the bias in the palm of his 
 hand, grasping it very strong with 
 his fingers, as few can be tip- 
 ped when the bowl is loosely held ; 
 he must place his left foot quite 
 clear of the frame between the first 
 and ninth pin, and his right foot 
 behind him in an easy position, 
 and in such direction that he may 
 with ease hit his pins in the man- 
 ner following : 
 
 He must strike his first or sec- 
 ond pin in the middle or. largest 
 part, and in the same motion and 
 instant of time, deliver his bowl at 
 the fourth pin. 
 
 Striking them in this manner 
 generally has the following effect : 
 hitting the first pin not quite full, 
 forces it against the middle or fifth 
 pin from thence to the seventh, 
 and will frequently rebound to the 
 eighth without any roll. 
 
 The second pin if struck well 
 will knock down the third, and the 
 fourth or bowl pin will strike the 
 sixth, the ninth is often, brought 
 down by some of the rolling pins. 
 
 When the learner is to tip for 
 four upon game he should choose 
 the pins No. 8, 7, and 4, placing 
 his left foot by the side of the 
 frame, with his toe nearly in a 
 line with the bottom of the seventh 
 
 Y 
 
386 
 
 SKI 
 
 SK-1 
 
 pin, and right foot behind him, he 
 must strike the three side pins at 
 one motion, at the same time throw- 
 ing the bowl at the pin No. 4. 
 
 To tip for live, let him place his 
 left foot a little to the left of the 
 pin number nine, and his other 
 foot behind ; he should strike the 
 ninth pin to hit the seventh, the 
 fifth the fourth, and the bowl must 
 knock down the sixth. 
 
 When six are wanted, which 
 number is generally thought most 
 difficult to get, place the left foot 
 in a line with the opposite angle 
 of the frame, and the other foot 
 behind at a good distance ; strike 
 the eighth pin full in the middle 
 which will hit the seventh and 
 sixth, and with the same motion, 
 hit the middle pin against the 
 third, and the bowl will hit the 
 fourth, by which means the player 
 will lay the sixth fairly down, and 
 if not struck hard, without danger 
 of rolling, especially if they are 
 tipped down hill, to do which he 
 must make his sixth his first pin. 
 
 The proper proportion of a skit- 
 tle is fifteen inches round, in the 
 largest part, and twelve inches 
 high. 
 
 The bowl should be eighteen 
 inches in circumference ; and each 
 angle of the frame for the pins 3 
 feet 4 inches. 
 
 laws and Rules.- 1. The bowler 
 must stand at the mark with one 
 foot, and from thence deliver his 
 ball fairly out of his hand, which 
 should run upon the board fixed 
 for that purpose before it arrives 
 at the frame; for if the bowler 
 does not cause his bowl to run 
 along the board, or touch in some 
 part, he loses the benefit of bowl- 
 ing. 
 
 2. If the bowler throws the bowl 
 so as to cause it to run double, as 
 it is commonly called, and any one 
 of the opposite party calls out a 
 
 foul blow ; if it has not reached 
 the pins the player must bowl 
 again; but if it arrived at the 
 frame, before the opposite party 
 called out foul, whatever number 
 is bowled down must be scored. 
 
 3. If a bowl runs clearly through 
 the frame, and knocks down any 
 number of pins, and is stopped in 
 its return back again by one of the 
 opposite party, one additional pin 
 must be allowed the person who 
 bowled at the time. 
 
 4. If a bowl passes through the 
 frame, and on its return strikes a 
 standing pin, and then a rolling or 
 live pin, as it is called, runs 
 against the falling pin, that shall 
 be deemed fair, because the live 
 pin hits the other pin last. 
 
 6. If a live pin rolls against a 
 standing pin, and the bowl comes 
 on its return against the falling 
 pin before it is down, that is deem- 
 ed an unfair pin, because the bowl 
 struck it last. 
 
 6. If the bowl runs through the 
 frame, and knocks at the head 
 board, though it may have bowled 
 down many pins, none are allowed. 
 
 7. If the bowl runs through, or 
 on the outside of the frame, and 
 knocks, and then runs round the 
 other side of the frame, without 
 crossing any part of it or touching 
 any of the live pins, the bowler 
 must stand to take his tip with one 
 foot upon the spot where the bowl 
 stopped ; and in tipping from such 
 place, he must not strike the 
 ground with the bowl before it 
 hits the pins, if he does he loses 
 all he may knock down. 
 
 8. If in tipping the bowl is 
 caught or stopped by one of the 
 opposite party, who in so doing 
 stops or impedes a live pin, he 
 loses one, because he prevented 
 the tipper from receiving the ben- 
 efit which might have arisen from 
 a live pin. 
 
sky 
 
 SLE 
 
 387 
 
 9. If an apponent takes up the 
 bowl in order to prevent it running 
 amongst the pins, and it slips out 
 of his hand and hits any of the 
 pins, he loses one. 
 
 10. If a person tipping, gives a 
 sweep round with his hand and 
 brings down any pin with his hand 
 or sleeve, it is unfair ; he loses 
 one. 
 
 . 11. Care should be taken in tip- 
 ping not to jump into the frame 
 immediately after, as in this case 
 the player is not allowed any of 
 the pins he tips. 
 
 If the player bowls and tips for 
 a limited number, at the close of 
 the game, and throws down more 
 than are wanted, he must go for 
 nine. 
 
 13. In all grounds where these 
 rules are observed, a disinterested 
 person is generally appointed to 
 score the game ; and should any 
 dispute occur where the case varies 
 from any here mentioned, his de- 
 cision is to be taken, and consider- 
 ed final. 
 
 SKYROCKETS, Composition 
 for . — 1. If under 1 inch bore, 
 
 nitre, 15 parts ; charcoal, 6 parts ; 
 sulphur, 4 parts ; meal powder, 3 
 parts ; steel filings, o parts. Mix. 
 
 2. If over 1 and under 2 inches, 
 nitre, 16 parts ; charcoal, 8 parts ; 
 sulphur, 4 parts; steel filings, 5 
 parts. Mix. 
 
 3. If three quarter inch or un- 
 der, nitre, 16 parts ; charcoal, 4 
 parts ; sulphur, 3 parts ; cast-iron 
 borings, 4 parts. Mix. 
 
 4. If over 1 inch and under 2 
 inches bore, nitre, 16 parts ; char- 
 coal, 4 parts; sulphur, 4 parts; 
 iron borings, 5 parts. Mix. 
 
 5. If under three quarter inch 
 bore, nitre, 16 parts; charcoal, 7 
 parts ; sulphur, 4 parts ; gunpow- 
 der, 1 part. Mix. 
 
 6. If over three quarters and 
 under one and a half inch bore, 
 
 nitre, 16 parts; charcoal, 8 parts; 
 sulphur, 4 parts. Mix. 
 
 7. If larger, nitre, 16 parts ; 
 charcoal, 9 parts; sulphur, 4 parts. 
 Mix. 
 
 SLEEP. — Dr. Marshall Hall 
 gives the following observations on 
 sleep: — 
 
 That early rising may be bene- 
 ficial, it is necessary that we should 
 retire early, and on rising be prop- 
 erly employed. 
 
 Every person should be allowed 
 to have his sleep out ; otherwise 
 the duties of the day cannot be 
 properly performed, and will be 
 slighted even by the most consci- 
 entious. 
 
 To children, young persons, stu- 
 dents, persons of sedentary occupa- 
 tions, and invalids, the fullest sleep 
 that the system will take, without 
 artificial means, is the very balm 
 of life. 
 
 Never wake up children, or the 
 sick and infirm, of a morning — it 
 is barbarity; let them wake of 
 themselves. Do not hurry up the 
 young and healthy ; and it is not 
 well even for adults, if they have 
 passed an unusually fatiguing day, 
 to jump out of bed the moment 
 they wake up. It is best to remain 
 in bed, without going to sleep again 
 till the sense of weariness gradu- 
 ally passes away. 
 
 At ten o’clock at night, when 
 possible, all the year round, the 
 old, the middle-aged, and the 
 young should be in bed ; and then 
 the early rising will take care of 
 itself, with the invaluable accom- 
 paniment of a fully rested body and 
 a renovated mind. 
 
 SLEEPLESSNESS. Avoid 
 
 previous mental excitement by lis- 
 teningto startling accounts, reading 
 romances, putting yourself in pas- 
 sion, &c. — Avoid heavy suppers. 
 To sleep well all night — let your 
 supper be light.— Go to bed early. 
 
388 
 
 SLtJ 
 
 SMA 
 
 —It js a good thing when a person 
 is sleepless, to rise and apply fric- 
 tion to the limbs with a flesh brush, 
 or a coarse towel. 
 
 SLIPPERY ELM BARK.-— 
 This tree, ulmus fulva, is a native 
 of America. The powdered bark 
 is now extensively Bold and used 
 in that country. It is used as an 
 article of diet for invalids, on ac- 
 count of its soothing and nutritious 
 properties. Milk thickened with 
 it makes excellent food for infants, 
 for dyspeptic and consumptive pa- 
 tients; it subdues inflammation, 
 and agreeably calms the system. 
 
 According to the celebrated Dr. 
 Beach, it is “ demulcent, pectoral, 
 diuretic, deobstruent, emollient, 
 and refrigerant, useful in all bowel 
 complaints, in scurvy, cutaneous 
 eruptions, &c. In the form of a 
 poultice, it is an admirable remedy 
 (far exceeding any other known 
 production in the world) for ulcers, 
 tumours, swellings, wounds, chil- 
 blains, burns, scalds, skin diseases, 
 erysipelas, obstinate ulcers, scabs, 
 &c. ; and in sore mouth, or thrush, 
 &c., used as a wash.” It quickly 
 allays inflammation, promotes res- 
 olution and suppuration. The tea 
 is much used by the Indian wo- 
 men to procure easy labour. In 
 point of utility, it is of far more 
 value than its weight in gold. It 
 has rapidly come into use as an in- 
 valuable medical agent. 
 
 As an ingredient in injections, 
 it is most valuable, healing, sooth- 
 ing, and preventing any painful 
 sensations. It may be obtained at 
 the vendors of botanic medicines. 
 
 SLUGS and SNAILS, to pro- 
 tect trees from. — If the trees are 
 planted against a wall, brush over 
 the wall gas tar. Or, mix com- 
 mon tar and pitch, horse hair, an 
 abundance of salt, and apply it to 
 the wall in a band about 3 to 5 
 inches wide ; and draw a circle 
 
 round each tree of the same mix- 
 ture. 
 
 SMALL POX.— This dreadful 
 disease is very infectious, attended 
 with inflammatory fever, assum- 
 ing sometimes a typhoid character, 
 attended with nausea and vomit- 
 ing, and upon the pressure of the 
 stomach, with much pain. The 
 constitution that has been once 
 really under its influence is rarely 
 liable to a second attack. When 
 the pustules are separate from each 
 other, it is termed distinct / and 
 when they run together, it is de- 
 nominated confluent. 
 
 The first symptoms are shiver- 
 ing pains in the head, back, and 
 loins, redness of the eyes, fever, 
 thirst, nausea, loss of appetite ; 
 and in some cases, a few hours be- 
 fore the eruption, children are 
 affected with convulsions. The 
 eruption appears about the fourth 
 day of the/mr, first on the face, 
 and afterwards on the neck, breast, 
 and body. The pustules gradually 
 enlarge, and proceed to maturation 
 which is completed about the 
 eleventh day after their first ap- 
 pearance, when the inflammation 
 and swelling abate, the eruption 
 beginning to dry and scale off, and 
 about the fifteenth day it entirely 
 disappears. The confluent sort is 
 attended with more violent symp- 
 toms than the distinct, but observes 
 the same period of termination. 
 Dr. Beach says, “ The effluvia is 
 very offensive ; and I have seen 
 worms, or maggots crawling in 
 the flesh ; and yet tho patient has 
 recovered.” This disease generally 
 terminates favourably under judi- 
 cious treatment, unless the subject 
 of it is intemperate, in which case 
 it proves very dangerous, or fatal. 
 
 Treatment . — The great object is 
 to assist nature to expel the mor- 
 bific or poisonous matter from the 
 system. If the patient has much 
 
SMA 
 
 SMA 
 
 389 
 
 vomiting, give 10 or 12 grains of 
 bicarbonate of potash in balm tea 
 twice or thrice a day. The bowels 
 must be opened by gentle aperients, 
 (page 20, 21) attention must be 
 given to the skin, and medicine 
 given to produce a gentle determi- 
 nation to the surface. Take an 
 infusion of saffron and catnep, or 
 balm and hyssop, with 10 drops of 
 elixir of vitriol ; this will aid na- 
 ture to drive out the eruption, bv 
 producing a moisture of the skin. 
 It should be repeated several times. 
 Bathe the feet twice a day in warm 
 ley water, and wash the body with 
 the same liquid warm ; do not 
 neglect this if the fever is high. 
 If there is pain in the head apply 
 a mustard poultice to the soles of 
 the feet in addition to bathing the 
 feet and legs in warm water. Ap- 
 ply to the head cloths dipped in 
 vinegar and water, or whiskey and 
 warm water. Let the room of the 
 patient be well ventilated, and 
 often sprinkle it with vinegar and 
 water; do not cover him up close. 
 Give warm diluents, as balm, 
 spearmint, pennyroyal, catnep, &c. ; 
 any of these will do. If the throat 
 be sore, administer the remedies 
 under Sore Throat. Sage tea, a 
 little vinegar, and a little borax, 
 form a good gargle. The expec- 
 torant tincture is very useful. 
 
 If the debility is great, and the 
 strength gradually sinking, give 
 tonics, as quinine dissolved in 
 elixir of vitriol ; 10 or 12 drops in 
 balm tea three or four times a day. 
 If there is considerable irritation, 
 give 8 or 10 drops of laudanum in 
 the Saline Draught , which see. 
 Or, give from 5 to 10 grains of the 
 Diaphoretic Powder, page 143. 
 Sudorifics are also very serviceable, 
 especially when the pustules are 
 flabby, and not well filled. 
 
 If the symptoms become unfa- 
 vourable, as the striking in of the 
 
 eruption, great fever, and delirium, 
 black tongue, &c., the danger is 
 very great. In such case, give 
 immediately the vapour bath of 
 bitter decoction, and an emetic; 
 then give a decoction of saffron 
 and Virginia snaberoot with a tea- 
 spoonful or two of sweet spirit of 
 nitre. Give also the Sudorific 
 Powder, and at intervals the Seid- 
 litz Powder. Sponge the surface 
 of the body with warm water If 
 there is any tendency to putres- 
 cency in the fluids, give a wine- 
 glassful of yeast several times a 
 day. 
 
 Dr. Anthony Thompson says, 
 u The sulphuric acid combined 
 with wine is the only remedy on 
 which we can rely in the confluent 
 small pox, when the pustules are 
 filled with a bloody sanies, and the 
 urine is coloured by brokon-down 
 particles of blood.” 
 
 Camphor is valuable in this dis- 
 ease. 
 
 To prevent the pustules from 
 affecting the eyes, cold water cloths 
 should be continually applied. 
 
 While the fever continues high, 
 the diet should be mild and rather 
 spare, as barley gruel, sago gruel, 
 beef tea without salt. 
 
 When the pustules begin to 
 maturate, the patient may be per- 
 mitted gradually to take to his 
 usual diet; and if the crop be 
 considerable, and the strength of 
 the patient much reduced, provi- 
 ded he be free from fever, a little 
 port wine, diluted with water, may 
 likewise be allowed after dinner. 
 
 SMALL POX. — The Sarrace- 
 nia Purpurea , or Indian Cup, a 
 native plant of Nova Scotia, the 
 specific used by the Indians against 
 the small pox, bids fair to realise 
 the expectations entertained by 
 medical men of its efficacy. In a 
 letter addressed to the American 
 Medical Times, Dr. Frederick W. 
 
390 
 
 SMA 
 
 SMA 
 
 Morris, president physician of the 
 Halifax Visiting Dispensary, states 
 that this Sarracenia, a papavera- 
 ceous plant, will cure small pox in 
 all its forms within twelve hours 
 after the patient has taken the de- 
 coction. “ However alarming and 
 numerous the eruptions,” he says, 
 “ or confluent and frightful they 
 may be, the peculiar action of the 
 medicine is such that very seldom 
 is a scar left to tell the story of the 
 disease. If either vaccine or vari- 
 olous matter is washed with the 
 infusion of the Sarracenia , they 
 are deprived of their contagious 
 properties. So mild is the medi- 
 cine to the taste that it may be 
 mixed with tea and coffee, and 
 given to connoisseurs in these 
 beverages to drink without being 
 aware of the admixture. The 
 medicine has been successfully 
 tried in the hospitals of Nova 
 Scotia, and its use will be continu- 
 ed . ’ * — Galt g nan i. 
 
 “We are now favoured with the 
 following particulars respecting 
 this valuable plant. The Sarra- 
 cenia Purpurea , or Indian Cup } 
 a native plant of Nova Scotia, 
 found in swamps and moss-bogs, 
 has the wonderful reputation 
 among the Mic-Mac Indians of 
 curing Small Pox ; and of being 
 as great a specific in this disease 
 as quinine for ague. It is sup- 
 posed to act by neutralizing the 
 virus in the blood, rendering it in- 
 ert and harmless ; and that this is 
 its action may be gathered from 
 the fact that if either vaccine or 
 variolous matter may be washed 
 with the infusion of the Sarrace- 
 nia, it is deprived of its contagious 
 property. Moreover the eruption, 
 even if confluent, on its disappear- 
 ance, leaves no trace behind. The 
 root of the plant is the part em- 
 ployed. The dose, when reduced 
 to powder, isabout a dessert-spoon- 
 
 ful, simmered in a pint of water 
 down to half a pint ; "this is usual- 
 ly divided into two doses, to ba 
 taken during the day. Sugar 
 should not be used with it.” — 
 Galignanu 
 
 SMALL POX, Prevention of 
 pitting in. — Mr. Startin, the se- 
 nior surgeon to the Gurney Hos- 
 pital for diseases of the skin, has 
 communicated to the Medical 
 Times a very important plan, which 
 he has adopted during the last 
 fourteen years, for preventing pit- 
 ting in small pox, and which, he 
 states, has always proved success- 
 ful. The plan consists in applying 
 the aeetum caniharidis or any ves- 
 iccating fluid, by means of a camel- 
 hair brush, to the apex of each 
 spot or pustule of the disease, on 
 all the exposed surfaces of the 
 body, until blistering is evidenced 
 by the whiteness of the skin in the 
 parts subjected to the application, 
 when the fluid producing it is to 
 be washed off with water or arrow- 
 root gruel. The pain attending 
 the application of the vesiccating 
 fluid, is very slight and transient. 
 
 SMALLPOX, to prevent pitting 
 in. — The following has been found 
 very effectual : — The application 
 consists of a solution of india-rubber 
 in chloroform, which is painted 
 with a camel hair pencil over the 
 face (and neck in women), when 
 the eruption has become fully de- 
 veloped. "When the chloroform 
 has evaporated, which it very 
 readily does, there is left a thin 
 elastic film of india-rubber over 
 the face. This the patient feels to 
 be rather comfortable, as it removes 
 itching and all irritation ; and, 
 what is more important, “pitting” 
 once so common, is thoroughly pre- 
 vented by the application. In 
 making the solution, the india- 
 rubber must be cut into small 
 pieces , and chloroform added till it 
 
SMA 
 
 SME 
 
 391 
 
 is dissolved. Gutta-percha has 
 been tried, but has not answered, 
 on account of its non-elasticity. 
 Should any of the solution, from 
 some cause, be torn otf, apply the 
 solution as before. 
 
 SMALL POX, Fitting in. 
 
 Dr. George recommends the use of 
 parpared calamine, for the exclu- 
 sion of the atmospheric air. In a 
 very severe case, which occurred 
 in my practice, in which the face 
 and throat were frightfully swollen 
 I dressed one half of it with cala- 
 mine powder, and the other half I 
 pencilled over, using a flat hair 
 pencil, with sweet oil and the white 
 of an egg, in equal parts well mix- 
 ed, three or four times a day. No 
 solution of india-rubber or any 
 other substance, would have an- 
 swered the purpose better ; and 
 its application was certainly at- 
 tended with more comfort than 
 that of the use of the powder. 
 But it is not only the pitting which 
 is prevented by the calamine, but 
 the rescuing of the patient from a 
 state of suffering bordering upon 
 misery. 
 
 He recommends the following 
 treatment to the public. Firstly, 
 from the commencement of the 
 disease I would cover the whole 
 body, face and all, with the cala- 
 mine, shaken through a common 
 pepper-box, taking care that the 
 powder does not remain in masses. 
 The inflammation on each pustule 
 is by these applications much 
 lessoned, a point of great conse- 
 quence. 
 
 Secondly, sprinkle about 1 ounce 
 of powdered camphor every two or 
 three nights between the under 
 sheetand blanket, the whole length 
 of the body, putting more about 
 the shoulders and neck. The re- 
 lief obtain by this, few would credit 
 until they had had experience. 
 
 Thirdly, in the advanced stage 
 
 of the disease, should hardened in- 
 crustations have formed, they may 
 be removed, and without rnucn 
 pain too ; for in one case I remo- 
 ved every portion of the cuticle 
 from the whole face, forehead, and 
 even eyelids, applied the calamine, 
 and in a few days the cuticle was 
 reformed without a blemish. 
 
 SMALL POX, in Sheep . — The 
 medicines which have been used 
 in the case of the Allington flock 
 have been very simple, consisting 
 chiefly of the nitrate of potass, dis- 
 solved in the water which is placed 
 in the troughs until a subsidence 
 of the fever takes place, after which 
 sulphate of iron has been substi- 
 tuted. When diarrhcea has come 
 on — as it not unfrequently does in 
 the latter stage of the malady, 
 more particularly if the disease be- 
 comes confluent — opium is resort- 
 ed to as a valuable agent to arrest 
 the attack, which, if not arrested, 
 speedily becomes fatal. 
 
 SMELLING BOTTLE.— Take 
 an equal quantity of sal-ammoniac, 
 and unslaked lime. Pound in a 
 mortar each separately. Mix and 
 put into a bottle, adding 10 drops 
 of liquid ammonia, 6 of oil of ber- 
 gamot, and 3 of otto of roses. 
 Cork well. 
 
 SMELTS, to choose . — If good, 
 they have a fine silvery hue, and a 
 refreshing smell, like cucumbers 
 newly cut. They are caught in 
 the Thames and other large rivers. 
 
 SMELTS, to dress with savoury 
 
 jelly. Clean, and season them 
 
 with mace and salt, and lay them 
 in a pot with butter over them ; tie 
 down with paper, and bake them 
 half an hour. Take out, and when 
 cool, lay them separately to drain. 
 When quite cold, pour cold jelly 
 over them, and they will look like 
 living fish. 
 
 SMELTS, to fry . — They should 
 not be washed more than is neces- 
 
892 
 
 SMO 
 
 SNI 
 
 eary to dean them. Dry them in 
 a cloth, then lightly flour them, 
 but Shake it off. Dip them into 
 plenty of egg, then into bread- 
 crumbs, grated fine, and plunge 
 them into a good pan of boiling 
 lard; let them continue gently 
 boiling, and a few minutes will 
 make them a bright yellow-brown. 
 Take care not to take off the light 
 roughness of the crumbs, or their 
 beauty will be lost. 
 
 SMELTS, to pickle. Clean 
 
 and wash them; beat very fine, 
 pepper, nutmeg, mace, saltpetre, 
 and salt ; put the smelts in a row 
 in a jar ; between every layer of 
 smelts, strew the seasoning with 4 
 or 5 bay leaves. Then boil some 
 port wine, and pour on a sufficient 
 quantity to cover them. When 
 cold, close the jar, and keep for 
 use. 
 
 SMELTS, Eperlans a la Ang- 
 licise. — Put 2 spoonfuls of oil into 
 a stewpan ; salt, and pepper ; the 
 half of a lemon cut in pieces ; hav- 
 ing taken off the skin and seeds, 
 with 2 glasses of sherry wine ; let 
 this seasoning boil a quarter of an 
 hour ; put in the smelts ; let them 
 cool; drain, and pour over them 
 the following sauce : — put a small 
 clove of garlic into boiling water 
 to blanch ; bruise it with the blade 
 of a knife, and put it into a stew- 
 an with parsley and small onions 
 ashed, and 2 glasses of Cham- 
 pagne; let it boil five minutes; put 
 in a pat of butter, rubbed in flour ; 
 and another pat without flour, salt, 
 and pepper; thicken the sauce, and 
 add the juice of a lemon. 
 
 SMOKY CHIMNEYS. — Cer- 
 tain chimneys draw well ordinarly, 
 but are subject to violent fits of 
 smoking in certain winds, and 
 generally in boisterous weather, 
 Blowing both flame and smoke in- 
 to the room to an intolerable ex- 
 tent. For this particular class of 
 
 nuisance I have for many years 
 past adopted a very cheap and 
 permanent remedy, which has 
 never failed. Instead of a common 
 chimney-pot, I fix, in the like 
 manner, a 9-inch drain-pipe, two 
 feet long, socket downwards, which 
 gives it a firm seat ; and on this I 
 fix another like drain-pipe, having 
 two 4-inch double junctions, in- 
 serted obliquely into the 9-inch 
 pipe. When the wind blows, it 
 rushes into these lateral openings, 
 which, having a turn upwards, 
 direct its blast against the down- 
 ward current from the top of the 
 pot. The fixing should be in ce- 
 ment, and you have a cheap chim- 
 ney-top, which will neither perish 
 nor blow off. I use nothing but 
 drain - pipes for chimney - pots, 
 which, as well as being cheaper 
 and stronger than any thing else, 
 admit of a second and third story 
 being added to them if the draught 
 be dull, or the branch pipe top as 
 I have described, if subject to 
 downward gusts. For kitchen 
 flues, 12-inch pipes are safer,— 
 T. E. in the Builder. 
 
 To increase the draught in the 
 chimney, some persons make a 
 hole in the hearthstone, providing 
 there is a room below, and cover it 
 with a ventilator to protect it from 
 cinders and ashes. 
 
 Or, inflate a large ox’s bladder, 
 and tie it by the neck to the mid- 
 dle of a stick, and place it across a 
 chimney, 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 thereby prevents the 
 rush of air into the funnel from 
 descending so low as the fire-place. 
 
 SNIPES, to dress in surtout . — 
 Make a forcemeat of veal and beef 
 suet, pounded with crumbs of 
 bread ; add beaten mace, pepper, 
 salt, parsley, and sweet herbs, 
 
SNO 
 
 SNU 
 
 393 
 
 mixed with the yolk of an egg; 
 lay some of this round the dish ; 
 put in the birds drawn and half- 
 roasted. Chop the trail, and put 
 it all over the dish. Put some 
 small mushrooms, a sweetbread, 
 and artichoke bottoms, cut small, 
 into some good gravy ; stew all to- 
 gether, and beat up the yolks of 2 
 eggs in a spoonful of sherry ; stir 
 all together one way. When thick 
 take it off, and when cold pour it 
 into the surtout. Put the yolk of 
 a few hard eggs here and there. 
 Season with beaten mace, pepper, 
 and salt ; cover with the forcemeat ; 
 colour with the yolks of eggs, and 
 send to the oven for half an hour. 
 
 SNIPES, to roast. Do not 
 
 draw them. Spit them ; flour them, 
 and baste with butter. Toast a 
 slice of bread brown ; place it in 
 tbe dish under the birds for the 
 trail to drop on. When they are 
 enough, take up, and lay them on 
 the toast ; put good gravy in the 
 dish. Serve with butter, and gar- 
 nish with orange or lemon. 
 
 SNIPE PIE.— Bone 4 snipes, 
 and truss them. Put in their in- 
 sides finely chopped bacon, or other 
 forcemeat; put them in the dish 
 with the breast downwards, and 
 put forcemeat balls around them. 
 Add gravy made of butter, and 
 chopped veal and ham, parsley, 
 pepper, and shalots. Cover with 
 nice puff paste; close it well to 
 keep in the gravy. When nearly 
 done, pour in more gravy, and a 
 little sherry wine. Bake two or 
 three hours. A. N. 
 
 SNOWBALLS. — Pare six ba- 
 king apples, and take out the cores ; 
 fill the holes wiil* orange marma- 
 lade. Make a little good hot paste, 
 and roll the apples in it ; make the 
 crust of an equal thickness, and 
 put them into a dripping pan ; bake 
 in a moderate oven. When you 
 take them out, make icing for them 
 
 the same way as for plum cake, 
 and ice them all over with it, a 
 quarter of an inch thick. Place 
 them a good distance from the fire 
 till they are hardened, but do not 
 let them brown. Put one in the 
 middle of a china dish, and the 
 other five round it. Garnish with 
 flowers. 
 
 Another . — Swell rice in milk, 
 and strain it off. and having pared 
 and cored apples, put the rice 
 round them, tying each up in a 
 cloth. Put a bit of lemon-peel, a 
 clove, or cinnamon in each, and 
 boil them well. 
 
 SNOW RICE CREAM.— Put 
 into a pan 5 ozs. of ground rice, 3 
 ozs. of loaf sugar, eight drops of 
 essence of almonds, 3 oz. of fresh 
 or salt butter. Add a quart of new 
 milk. Boil twenty minutes, until 
 smooth. Pour into a mould pre- 
 viously greased with butter. Turn 
 it out when quite cold, and serve 
 with preserves round it. 
 
 SNUFFLES. — A troublesome 
 complaint, to infants especially. 
 The mucous membrane of the nose, 
 through the taking of cold, being 
 much swollen, the child is no long- 
 er able to breathe through its nose, 
 as it was accustomed to do, but is 
 compelled to breathe through the 
 mouth. The difficult breathings 
 are attended by a peculiar snuffling 
 noise, which, in sleep, becomes a 
 regular loud snore. It often inter- 
 feres with its sucking at the breast ; 
 as soon as it seizes the nipple a 
 threatening suffocation compels it 
 to desist. 
 
 While this complaint lasts the 
 child may be partially fed with the 
 spoon ; give it a very mild purga- 
 tive ; bathe its legs frequently in 
 warm water. Rub the nose with 
 tallow, and apply a slippery elm 
 poultice mixed with cream. 
 
 SOAP, Chemical. Powdered 
 
 Fullers earth, I oz. ; just moisten 
 
394 
 
 SOL 
 
 SOL 
 
 with Spirits of Turpentine ; add 
 Salt of Tartar, 1 oz. ; best Potass, 
 
 1 oz. ; work the whole into a paste 
 with a little Soap. It is excellent j 
 for removing grease spots. 
 
 SODA CAKE. — Rub \ lb. of 
 good butter into 1 lb. of dry flour, 
 and work it very small. Mix well 
 with these £ lb. of sifted sugar; 
 add a cupful of boiling milk, and 
 three eggs well beaten ; also | lb. 
 of currants, grated nutmeg, and 
 fresh lemon rind. Mix all well 
 and lightly together ; and just be- 
 fore you mould it, stir in a tea- 
 spoonful of carbonate of soda. 
 Bake an hour or more. i 
 
 SODA WATER POWDERS. | 
 —Soda water is prepared from pow- | 
 der just like ginger beer, (see Gin- 
 ger Beer), except that instead of 
 the two powders, there mentioned, 
 these two are used, viz. — for one 
 glass, 30 grains of carbonate of 
 soda; for the other glass, 25 grains 
 of tartaric or citric acid. 
 
 SOLDER. — Two parts of lead 
 and one part of tin ; its goodness 
 is tried by melting it, and pouring 
 the size of a crown piece upon the 
 table, and, if it be good, there will 
 arise little bright stars in it. Ap- 
 ply resin when this solder is used. 
 
 SOLDERING .—Tin Plate 
 Workers, and Plumbers solder 
 with an alloy, comprising about 
 one part tin, and two parts lead. 
 Pewter contains about the same, 
 adding three parts of bismuth. — 
 Brass , iron, and copper are solder- 
 ed with an alloy of zinc and cop- 
 per, called spelter. — Zinc and lead 
 are soldered with lead and tin, not 
 quite equal parts, lead preponder- 
 ating. — Sard solder consists of 
 two parts copper, and tin one part. 
 — Soft Solder , two parts tin, and 
 lead one part. 
 
 SOLES, to choose. If good, 
 
 they are thick and flrm^ the belly 
 of a fine cream colour : if they in- 
 
 cline to a bluish colour, and are 
 flabby, it is evident that they are 
 not fresh. They are in perfection 
 about Midsummer. Bun. 
 
 SOLES, a la Sorley. After 
 
 cleaning the soles cut them entire- 
 ly open by the back from head to 
 tail ; cut each into four nice fillets, 
 and steep them in lemon juice, 
 salt, parsley, and sliced onions ; 
 shake them in this seasoning, where 
 they ought to remain nearly an 
 hour ; when ready to serve, drain, 
 flour, and fry them ; they must be 
 firm and of a good colour ; dish, 
 and serve under them an Italienm 
 or tomate sauce. 
 
 SOLES, alaPortugeese . — Take 
 one large, or two small ; if large, 
 cut the fish in two ; if small, they 
 need only be split. The bones be- 
 ing taken out, put the fish into a 
 pan with a bit of butter and some 
 lemon juice, give a fry, then lay 
 t # he fish on a dish, and spread a 
 force-meat over each piece, and 
 roll it round, fastening the roll 
 with a few small skewers. Lay 
 the rolls into a small earthen pan, 
 beat an egg and wet them, then 
 strew crumbs over; and put the 
 remainder of egg, with a little 
 meat gravy, a spoonful of caper 
 sauce, an anchovy chopped fine, 
 and some parsley into the bottom 
 of the pan; cover it close, and 
 bake it till the fish are done enough 
 in a slow oven. Then place the 
 rolls in the dish for serving, and 
 cover it to keep them hot till the 
 gravy baked is skimmed ; if not 
 enough, a little fresh, flavoured as 
 above, must be prepared and added 
 to it. 
 
 SOLES, to boil . — Skin and gut 
 two soles ; wash, and lay them in 
 vinegar, salt and water for two 
 hours ; then put them into a stew- 
 pan with a, pint of sherry, sweet 
 herbs, onion, and cloves, pepper, 
 and salt. Cover them, and when 
 
SOL 
 
 SOL 
 
 395 
 
 done enough, put in the dish ; strain 
 the liquor, thicken it with butter 
 and flour ; pour the sauce over. 
 Garnish with horse radish and with 
 lemon. 
 
 SOLES, broiled. — Take two or 
 three soles, divide them from the 
 back bone, and take off the head, 
 fins, and tail. Sprinkle the inside 
 with salt, roll them up tight from 
 the tail end upwards, and fasten 
 with small skewers. If large or 
 middling, put half a fish in each 
 roll ; small do not answer. Lip 
 them into yolks of eggs, and cover 
 them with crumbs.. Do the egg 
 over them again, and then put 
 more crumbs ; and fry them a 
 beautiful colour in lard, or do them 
 in the oven. 
 
 SOLES, to fricassee. — Cut the 
 flesh from the bones ; cut it long- 
 ways, and then across, so that each 
 fish may make 8 pieces; put the 
 bones (and head if you like) into a 
 stew-pan with a pint of water, 
 sweet herbs, onion, pepper, mace, 
 salt, a crust of bread, and a little 
 lemon peel; cover, and boil till 
 half wasted. Strain, and put it 
 into the stew-pan with the fish ; 
 add half a pint of sherry, a little 
 chopped parsley, a few cut mush- 
 rooms, grated nutmeg, and a piece 
 of butter rolled in flour. Place 
 over a slow fire, and shake till the 
 fish are enough. 
 
 SOLES, to fry. — Take what 
 soles are necessary ; gut and skin 
 them ; cut them down the back ; 
 draw the blade of the knife along 
 the fins to separate the flesh ; when 
 ready to serve dip them in milk ; 
 shake a little flour over, and fry 
 them over a good fire ; when done 
 and of a fine colour drain them up- 
 on a clean cloth; dish upon a 
 napkin ; send whole lemons to the 
 table with them. 
 
 SOLES, to fry — ^P them m 
 egg, after having cleaned them, 
 
 and cover with fine crumbs of 
 bread. Set on a frying-pan that is 
 just large enough, and put into it a 
 good quantity of fresh lard or 
 dripping; boil, and immediately 
 slip the fish into it ; do them of a 
 fine brown. 
 
 SOLES, stewed. Scald and 
 
 clean, take care of the roe, &c., 
 lay the fish in a stew-pan, with a 
 rich beef gravy, an onion, eight 
 cloves, a dessert-spoonful of Jam- 
 aica pepper, the same of black, a 
 fourth part of the quantity of gravy 
 or port (cyder may do) ; simmer 
 close covered : when nearly done 
 add two anchovies chopped fine, a 
 dessert-spoonful of made mustard, 
 and some fine walnut ketchup, a 
 bit of butter rolled in flour, shake 
 it, and let the gravy boil a few 
 minutes. Serve with sippets of 
 fried bread, the roe fried, and a 
 good deal of horse radish and 
 lemon. Carp may be stewed the 
 same way. 
 
 SOLES to souse. — Cut the soles 
 on the whiteside ; butnottoodeep; 
 boil them well in sherry wine, and 
 a little water, and vinegar ; season 
 with salt, ginger, cloves, mace ; let 
 the liquid just cover them ; when 
 it boils, put in the soles, and winter 
 savory, sweet marjoram, sage, 
 thyme, sliced onions, or shalots ; 
 when they are boiled enough, set 
 them by to cool. Hu. 
 
 SOLE PIE. — Split some soles 
 from the bone, and cut the fins 
 close ; season with a mixture of 
 salt, pepper, a little nutmeg and 
 pounded mace, and put them in 
 layers, with oysters. They eat 
 excellently. A pair of middling 
 sized ones will do, and half a hun- 
 dred of oysters. Put in the dish 
 the oyster liquor, two or three 
 spoonfuls of broth, and some but- 
 ter. When the pie comes home, 
 pour in a cupful of thick cream. 
 
 SORE THROAT. The old 
 
396 
 
 SOR 
 
 SOU 
 
 nurse's remedy is good, “ Put your 
 stocking round your neck going to 
 bed.” But I have found a piece 
 of new flannel quite as beneficial, 
 if put warm round the neck. The 
 following gargle is useful either for 
 ulcerated or common sore throat. 
 Make a strong solution of alum to 
 every half pint of which add two 
 table-spoonfuls of port wine ; gar- 
 gle the throat several times a day. 
 In ulcerated sore throats, it is 
 safest to have the ulcers touched 
 with caustic immediately on their 
 
 appearance. Or, gargle with 
 
 a mixture of yeast and milk, and 
 take a wine-glassful of good yeast 
 once or twice a day. Sage and 
 vinegar are generally recommend- 
 ed for a gargle. It is best to add 
 a little salt, and from 15 to 30 drops 
 
 of laudanum. Or, apply a cold 
 
 water cloth, wringed out, to the 
 throat, covered with a dry flannel. 
 
 In the first stages of the disease, 
 a mild emetic will be useful. In 
 bed apply to the throat a bag of 
 hops saturated with hot vinegar 
 and a little salt, or camomile flow- 
 ers moistened with hot vinegar, 
 and 20 or 30 drops of laudanum, 
 — The remedies under Quinsy are 
 appropriate here. Apply to the 
 feet and sides hot bricks covered 
 with vinegar cloths. If constipa- 
 ted, take an aperient, and after- 
 wards the Composition Powder. 
 
 SORE THRO AT. -Five spoon- 
 fuls of the syrup of elderberry, mix 
 with one spoonful of honey, and as 
 much powdered sal prunella as 
 will lie on a shilling. Take a tea- 
 spoonful frequently. 
 
 SORREL, to stew . — Wash the 
 sorrel, and put it into a silver ves- 
 sel, or stone jar, with no more wa- 
 ter than hangs to the leaves. 
 Simmer it as slow as you can, and 
 when done enough, put a bit of 
 butter, and beat it well. 
 SOUFFLE of Apple and Uice. 
 
 — Blanch Carolina rice, strain it, 
 and set it to boil in milk, with 
 lemon-peel, and a bit of cinnamon. 
 Let it boil till the rice is dry, then 
 cool it, and raise a rim three inches 
 high round the dish ; having egg- 
 ed the dish, where it is put to 
 make it stick well. Then egg the 
 rice all over. Fill the dish half 
 way up with a marmalade of ap- 
 ples ; have ready the whites of 
 four eggs beaten to a fine froth, 
 and put them over the marmalade ; 
 then sift fine sugar over it, and 
 set it in the oven, which should 
 be warm enough to give it a beau- 
 tiful colour. 
 
 SOUP, a la Jardinere .. — Take 
 6ome carrots and turnips ; cut them 
 an inch long and thickness of a 
 penny piece, with a little parsley 
 root. Boil gently in some good 
 stock, till quite tender, with leeks 
 and two heads of celery tied to- 
 gether ; these must be taken out 
 when serving the soup. Boil ten- 
 der 12 onions whole ; season with 
 salt and pepper. 
 
 SOUP, a la Heine . — Take the 
 breasts of three fowls, skewer them, 
 put over them a thin slice of lard, 
 cover them with paper, and put 
 them upon the spit or into a stew- 
 pan, which must be covered with 
 slices of ham, veal, and an onion, 
 with two or three pared carrots 
 and a bunch of seasoned parsley ; 
 cover it lightly with thin slices of 
 lard, and afterwards with two or 
 three rounds of buttered paper, 
 that they may not take any colour ; 
 put in two or three spoonfuls of 
 consomme; make them boil upon 
 the fire, or put them into an oven ; 
 let them cook twenty minutes ; 
 take them up and let them cool ; 
 strain the soup through a gauze 
 search, make a panade with it, 
 hash the breasts very fine, put them 
 in a mortar, and pound them with 
 twenty sweet and two bitter al- 
 
sou 
 
 SOU 
 
 397 
 
 monds; pound all together, after- 
 wards take it out and mixit with the 
 consomme made of the carcases of 
 the three fowls from which the 
 breasts were taken ; run it through 
 
 SOUP, a la sap . — Boil \ lb. of 
 grated potatoes, 1 lb. of beef sliced 
 thin, a pint of grey peas, an onion, 
 and 3 ozs. of rice, in six pints of 
 water to five, strain it through a 
 colander, theu pulp the peas to it, 
 and turn it into a saucepan again, 
 with two heads of celery sliced. 
 Stew it tender, and add pepper 
 and salt, and when you serve, add 
 also fried bread. 
 
 SOUP AND BOUILLE.— Stew 
 a brisket of beef with some tur- 
 nips, celery, leeks, and onions, all 
 finely cut. Put the pieces of beef 
 into the pot first, then the roots, 
 and half a pint of beef gravy, with 
 a few cloves. Simmer for anhour. 
 Add more beef gravy, and boil 
 gently for half an hour. 
 
 SOUP, Consomme . — Take a pro- 
 per tinned pot; heat it lightly 
 and wipe it well ; put in a shank 
 and a piece of a buttock of beef, 
 a knuckle of veal, a fowl, an old 
 rabbit, or two old partridges, and 
 about six pints of stock ; reduce it 
 upon a quick fire till it becomes a 
 jelly, then add more stock, boil it 
 on a quick fire and skim it ; sea- 
 son it with three turnips, three 
 carrots, three onions, one stuck 
 with two or three cloves, a bunch 
 of leeks, and celery; then put it 
 on the side of the grate, and let it 
 simmer till it is done enough: 
 when the different meats of which 
 it is composed are sufficiently cook- 
 ed, they ought to be taken out, as 
 they may be dressed for successive 
 tables ; when ready take off the 
 fat, put it through a gauze search 
 or a linen cloth, first wet and 
 wrung. 
 
 SOUP, Crmy .— According to 
 
 the season, have all sorts of vege- 
 tables picked and washed with 
 care, such as carrots, turnips, cel- 
 ery, onions, &c. , in small quantity ; 
 boil them a quarter of an hour; 
 put them into a stew-pan with a 
 large piece of butter, and some 
 slices of ham; set them upon a 
 slow fire till they are enough; 
 drain and pound them in a mortar, 
 and add the liquor in which they 
 were boiled; rub them through a 
 search to make a puree ; let it 
 boil, and leave it to cook two 
 hours ; skim well ; have ready a 
 mitonnage , as before directed, and 
 serve the cressy upon it. 
 
 SOUP, good and cheap . — Lean 
 beef, 1 lb., cut into small pieces ; 
 half a pint of split peas ; 2 ozs. of 
 rice, or Scotch barley; 5 potatoes, 
 sliced ; 3 onions, cut in quarters ; 
 pepper and salt to taste. Tie the 
 peppercorns in a bag; put these 
 into a gallon and a pint of water. 
 Put into the oven for 3| hours. 
 It will waste 1 pint in the oven, 
 but more in boiling. 
 
 SOUP, Grand Bouillon . — To 
 prepare a great dinner, it is neces- 
 sary that a sufficient quantity of 
 stock for soups and sauces should 
 be ready, for which purpose put 
 into a large pot a piece of the 
 breast or rump of beef, with the 
 dressings of any other sort of meat ; 
 veal, mutton, lamb, with the bones, 
 neck, and feet of the poultry and 
 game, that may be prepared for 
 removes. Put the pot upon a mo- 
 derate fire, not quite filled with 
 water, and skim it carefully ; 
 throw into it a little cold water every 
 time you skim it, till it becomes 
 perfectly limpid ; for upon this 
 stock depends the beauty of your 
 soups and sauces ; season it with 
 salt, two turnips, six carrots, six 
 onions, one of which is to be stuck 
 with three cloves and a bunch of 
 leeks, and let the whole simmer 
 
398 
 
 SOtt 
 
 soft 
 
 slowly. When the piece of .meat 
 is cooked, or nearly so, if it is to be 
 served, put it into a stewpan, and 
 pour over it a little of the top of 
 the stock ; wet and wring a cloth, 
 and run the stock through, which 
 will then be in readiness to make 
 soups, sauces, &c. 
 
 SOUP, Grand Consomme . — Put 
 into a pot two knuckles of veal, a 
 piece of a leg of beef, a fowl, or an 
 old cock, a rabbit, or two old par- 
 tridges ; add a ladleful of soup, 
 and stir it well ; when it comes to 
 a jelly, put in a sufficient quantity 
 of stock, and see that it is clear ; 
 let it boil, skimming and refresh- 
 ing it with water ; season it as the 
 above ; you may add, if you like, 
 a clove of garlio ; let it then boil 
 slowly or simmer four or five hours : 
 put it through a towel, and use it 
 for mixing in sauces, or clear soups. 
 
 SOUP, Julienne . — Take some 
 carrots and turnips, and turn them 
 riband-like; a few heads of celery, 
 some leeks and onions, and cut 
 them in lozenges, boil them till 
 they are cooked, then put them in- 
 to clear gravy soup. Brown 
 thickening. — N.B. You may, in 
 summer time, add green peas, as- 
 paragus tops, French beans, some 
 lettuce or sorrel. 
 
 SOUP, Maigre . — Melt £ lb. of 
 butter in a stewpan, shake it round 
 and throw in six middling onions, 
 sliced. Shake the pan well for 2 
 or 3 minute*, then put in 5 heads 
 of celery, 2 handfuls of spinach, 2 
 cabbage-lettuces, cut small, and 
 some parsley, Shake the pan well 
 for 10 minutes, then put in 2 quarts 
 of water, some crusts of bread, a 
 tea-spoonful of beaten pepper, 3 or 
 4 blades of mace ; add a large 
 spoonful of white beet leaves, cut 
 email. 
 
 Boil gently an hour. Just be- 
 fore serving beat in two yolks of 
 eggs, and a spoonful of vinegar. 
 
 SOUP, Mitonnage . Take a 
 
 household loaf and rasp it lightly, 
 cut out the crumb without break- 
 ing it, which will answer for fry- 
 ing to garnish spinach dishes or 
 soups, or for a charlotte or a pan- 
 ade ; round the crusts handsomely, 
 and let them simmer a few min- 
 utes; before serving, put any 
 vegetables on them, and pour over 
 an empotage: serve it as hot as 
 possible. 
 
 SOUP, Portable . — Boil one or 
 two knuckles of veal, one or two 
 shins of beef, and 3 lbs. of beef, in 
 as much water only as will cover 
 them. Take the marrow out of 
 the bones, put any sort of spice you 
 like, and three large onions. "When 
 the meat is done to rags strain it 
 off, and put it into a very cold 
 place. When cold, take off the 
 cake of fat (which will make crusts 
 for servants' pies) ; put the soup 
 into a double-bottomed tin sauce- 
 pan, and set it on a pretty quick 
 fire, but do not let it burn. It 
 must boil fast and uncovered, and 
 be stirred constantly for eight 
 hours. Put into a pan, and let it 
 stand in a cold place a day, then 
 pour it into a round soup china- 
 aish, and set the dish into a stew- 
 pan of boiling water on a stove, 
 and let it boil, and be now and then 
 stirred, till the soup is thick and 
 ropy — then it is enough. Pour it 
 into the little round part at the 
 bottom of cups or basons turned 
 upside-down to form cakes, and 
 when cold turn them out on flannel 
 to dry. Keep them in tin canis- 
 ters. When they are to be used, 
 melt them in boiling water, and if 
 you wish the flavour of herbs, or 
 any thing else, boil it first, strain 
 off the water, and melt the soup in 
 it. 
 
 This is very convenient in the 
 country, or at sea, where fresh 
 meat is not always at hand, as by 
 
sou 
 
 SPA 
 
 399 
 
 this means a basin of soup may be 
 made in five minutes. 
 
 SOUP, Royal . — Take a scrag or 
 knuckle of veal, slices of undressed 
 gammon of bacon, onions, mace, 
 and a small quantity of water ; 
 simmer till very strong, and lower 
 it with a good beef broth made the 
 day before, and stewed till the meat 
 is done to rags. Add cream, ver- 
 micelli, almonds, and a roll. 
 
 SOUPS, various . — Good soups 
 may be made from fried meats, 
 where the fat and gravy are added 
 to the boiled barley ; and for that 
 purpose, fat beef steaks, pork 
 steaks, mutton chops, &c. should 
 be preferred, as containing more of 
 the nutritious principle. When 
 nearly done frying, add a little wa- 
 ter, which will produce a gravy to 
 be added to the barley broth ; a 
 little wheat flour should be dredged 
 in also ; a quantity of onions, cut 
 small, should also be fried with the 
 fat, which gives the soup a fine 
 flavour, assisted by seasonings, &c. 
 
 Soups may be made frombroiled 
 meats. While the fat beef steak 
 is doing before the fire, or mutton 
 chop, &c., save the drippings on a 
 dish, in which a little flour, oat- 
 meal, with cut onions, &c., are 
 put. 
 
 SOUP, White Blond de Veau. 
 —Butter the bottom of a saucepan, 
 and put into it some slices of ham, 
 four or five pounds of a leg of veal, 
 two or three carrots, and as many 
 onions ; wet them with a ladleful 
 of grand bouillon , make it sweat 
 over a slow fire, and reduce it to 
 jelly ; when it is of a fine yellow 
 tint, take it off the fire, prick the 
 meat with the point of a knife to 
 let the juice flow ; cover, and let it 
 sweat another quarter of an hour, 
 and then put in a sufficient quan- 
 tity of grand bouillon : season it 
 with parsley and small onions, a 
 clove of garlic stuck with a clove ; 
 
 boil and skim, and put it to sim- 
 mer on the edge of the grate, and 
 when enough, skim it, run it 
 throgh a cloth, and make use of it 
 for empotage, or rice or vermicelli 
 soup, and even sauces. 
 
 SOUSE, for Brawn . — Boil a 
 quarter of a peck of wheat bran, a 
 sprig of bay, and a sprig of rose- 
 mary, in two gallons of water, 
 with 4 ozs. of salt in it, for half an 
 hour. Strain it, and let it get 
 cold. 
 
 SPANISH CREAM. Dis- 
 
 solve in \ pint of rose-water, 1 oz. 
 of isinglass cut small; run it 
 through a hair sieve; add the 
 yolks of three or four eggs, beaten 
 and mixed with half a pint of 
 cream, and two sorrel leaves. Pour 
 it into a deep dish, sweeten with 
 loaf sugar powdered. Stir it till 
 cold, and put it into moulds. Lay 
 rings round in different coloured 
 sweetmeats. Add, if you like, a 
 little sherry, and a lump or two of 
 sugar, rubbed well upon the rind 
 of a lemon to extract the flavour. 
 
 SPANISH FLIES, Tinctureof. 
 — Take finely powdered Spanish 
 flies, 2 ozs. ; spirits of wine, 1 pint. 
 Infuse for two or three days, and 
 strain. This tincture is an acid 
 stimulant for external use. It is 
 good to apply to chilblains, for 
 chafed skin, frostbites, &c. 
 
 SPANISH INFUSION, for 
 colds f coughs , $c .- Spanish juice, cut 
 into small pieces, 1 oz. ; salts of tar- 
 tar, 3 drachms.. Infuse in a quart 
 of boiling water for a night : to the 
 strained liquor, add 1£ ozs. of the 
 syrup of poppies. Take three or 
 four times a day. 
 
 SPAR BASKET.— Procure a 
 small common wire basket, and 
 cover the wire with different col- 
 oured worsted, the brightest you 
 can obtain ; suspend this in a ves- 
 sel so that it may not touch the 
 bottom or sides by two or three 
 
400 
 
 SPE 
 
 SPE 
 
 inches. Then take as much boiling 
 water as will cover it, having pre- 
 viously dissolved as much alum in 
 the water as it will take up. Pour 
 this over the basket, and in twelve 
 hours you may take it out : it will 
 be covered with masses of splendid 
 coloured crystals, glittering with 
 all the colours of the rainbow. 
 
 SPARE-RIB or PORK, to 
 roast . — About 9 lbs. will take 2\ 
 hours roasting. Baste well to pre- 
 vent the skin burning. 
 
 SPASMS. — Oil of red lavender, 
 1 part ; sal- volatile, 1 part ; oil of 
 peppermint, 2 parts. Mix, and 
 take 10 or 12 drops in half a wine- 
 glassful of lukewarm or cold water. 
 If the first dose is not efficacious, 
 repeat. 
 
 SPASMS, Certain cure for . — 
 Take threepennyworth of balsam 
 of sulphur, and the same quantity 
 of the oil of aniseed ; put these to- 
 gether, and let them stand in a 
 warm place for 24 hours. Then 
 take twopennyworth of the spirits 
 of wine, and twopennyworth of 
 spirits of turpentine ; put these to- 
 gether, and let them stand as above; 
 then mix the whole well together. 
 Take 7 or 8 drops on a piece of 
 loaf sugar, when the pain is on ; 
 it will give instant relief. 
 
 SPEARMINT WATER, to 
 distil . — Take of spearmint leaves, 
 any quantity, and three times the 
 quantity of water ; distil as long 
 as the liquor which comes over 
 has a considerable taste, or smell 
 
 of the mint. Or, take spearmint 
 
 leaves, dried, 1£ lb., and as much 
 water as is sufficient to prevent 
 burning. Distil one gallon. 
 
 SPECIFICS. — Medicines cur- 
 ing a diseaso by an unknown mode 
 of action. 
 
 SPECULATION, Game of— 
 This is a lively round game, very 
 often introduced into parties, as 
 allowing scope for conversation and 
 
 laughter. Almost any number 
 may play at it ; in fact, the more 
 the merrier. 
 
 A complete pack of cards is used, 
 bearing the same value as at whist, 
 with fish or counters, on which a 
 certain value is fixed ; the highest 
 trump in each deal wins the pool. 
 
 After determining the deal, the 
 dealer puts six fish into the pool, 
 and the other players four each ; 
 next three cards are given to each 
 by one at a time, and another 
 turned up for trumps. 
 
 The cards must not be looked at 
 except in this manner : the eldest 
 hand shows his top card, which if 
 a trump, the company may specu- 
 late or bid for ; he that bids highest 
 getting it and paying for it, pro- 
 vided the price offered is satisfac- 
 tory to the seller of that trump. 
 
 After this is settled, or if the 
 first card does not prove a trump, 
 then the next eldest shows his top 
 card, and so on; the company 
 speculate as they please on each 
 j trump turned up, till all are dis- 
 j covered, when the possessor of the 
 ! highest trump, whether by pur- 
 chase or otherwise, gains the pool. 
 
 To play this game well, little more 
 is requisite than recollecting what 
 superiors of that particular suit 
 have appeared in the preceding 
 deals, and calculating the proba- 
 bility of the trump offered proving 
 the highest in the deal. 
 
 When no high trump has been 
 discovered, it is often customary to 
 purchase cards on speculation, be- 
 fore they are shewn; more par- 
 ticularly when but few are left to 
 be turned up. 
 
 When a party turns up a trump 
 he ought to be allowed time to sell 
 it to the best advantage, before an- 
 other card is turned up. It is ad- 
 visable to sell any low trump if 
 you can, particularly if there are 
 many players. When a card is 
 
SPI 
 
 401 
 
 spi 
 
 purchased, the buyer places it on 
 his other cards immediately before 
 him, and does not turn up any 
 more until a better trump appears 
 in some other hand. 
 
 In some companies it is usual 
 for all who turn up a knave to put 
 a fish into the pool. The game 
 may also be varied, as is frequently 
 done, by dealing a spare hand, 
 ■which must not be looked at till 
 all the rest have been shown ; and 
 if it contains the best trump, the 
 pool remains for the next deal, in 
 addition to the usual contribution 
 of every player. 
 
 SPERMACETI OINTMENT 
 — Take of olive oil, one pint; 
 white wax and spermaceti, of each 
 three ounces. Melt them with a 
 gentle heat, and briskly stir to- 
 gether till quite cold. If two 
 drachms of camphor previously 
 rubbed with a small quantity of 
 oil, be added to the above, it will 
 make the "White Camphorated 
 Ointment. 
 
 SPICED BEEF.-Takearound 
 of an ox, or young heifer, from 20 
 to 40 lbs. Cut it neatly, 60 that 
 the thin flank end can wrap nearly 
 round. Take from 2 to 4 ozs. of 
 saltpetre, and 1 oz of coarse sugar, 
 and two handfuls of common salt. 
 Mix them well together; rub it 
 all over. The next day salt it 
 well as for boiling. Let it lie from 
 two to three weeks, turning it 
 every two or three days. Take 
 out of the pickle, and wipe it dry. 
 Then take cloves, mace, well pow- 
 dered, a spoonful of gravy, and 
 rub it well into the beef. Roll it 
 up as tightly as possible ; skewer 
 it, and tie it up tight. Pour in 
 the liquor till the meat is quite 
 saturated, in which state it must 
 be kept. 
 
 To keep the beef a long time, 
 once in two months boil the pickle, 
 and clear off the scum. Put in 
 
 when boiled 2 ozs. of sugar, and \ 
 oz. of common salt. When taken, 
 out of pickle, dry well, and put in 
 paper bags, and hang them in a 
 dry place. 
 
 SPICE CAKE.— Take 3 lbs. of 
 flour, 2 lbs. of butter, 1| lb. of su- 
 gar, 1 lb. of currants, and a few 
 seeds ; mix all together with milk ; 
 observe that the butter and sugar 
 must be rubbed into the flour, and 
 then made into round cakes of any 
 size, and nipped on the edges, 
 then baked in a pretty hot oven, 
 with- its door open while you bake. 
 
 SPINACH to dress . — Spinach 
 requires great care in washing and 
 picking it. When that is done, 
 throw it into a sauce-pan that will 
 just hold it, sprinkle it with a lit- 
 tle salt, and cover close. The pan 
 must be set on the fire, and well 
 shaken. When done, beat the 
 spinach well with a small bit of 
 butter ; it looks well if pres- 
 sed into a tin mould in the form of 
 a large leaf, which is sold at the 
 tin shops. A spoonful of cream is 
 an improvement. 
 
 SPINACH and EGGS.-When 
 the spinach is boiled, it must be 
 squeezed dry, chopped very fine, 
 and put into a stew-pan, with a 
 little butter, cream, pepper, and 
 salt. Dish the spinach, and then 
 put in the eggs to poach ; trim 
 the ragged parts of the whites, 
 and put them on the spinach. 
 
 SPINACH SOUP. — Shred tw* 
 handfuls of spinach, a turnip, two 
 onions, a head of celery, two car- 
 rots, and a little thyme and pars- 
 ley, put all into a stew-pot, with a 
 bit of butter the size of a walnut, 
 and a pint of broth, or the water 
 in whichmeathasbeen boiled; stew 
 till the vegetables are quite ten- 
 der, work them through a coarse 
 cloth or sieve with a spoon, then 
 to the pulp of the vegetables and 
 liquor, put a quart of fresh water, 
 z 
 
402 
 
 SPl 
 
 $P1 
 
 pepper, and salt, and boil all to- 
 ether. Have ready some suet- 
 umplings, the size of a walnut; 
 and before you put the soup into 
 the tureen, put them all into it. 
 The suet must not be shred too 
 fine. 
 
 SPIRITS of MINDERBRTJS. 
 — Take volatile sal ammoniac, any 
 quantity. Pour on it gradually 
 distilled vinegar till the efferves- 
 cence ceases. This medicine is 
 useful in promoting a discharge by 
 the skin and urinary passages. . It 
 is also a good external application 
 in strains and bruises. When in- 
 tended to raise a sweat, half an 
 ounce of it in a cup of warm gruel, 
 may be given to the patient in bed 
 every hour till it has the desired 
 effect 
 
 SPIRIT VARNISH.— Strong 
 alcohol, 32 parts ; pure mastic, 4 
 parts ; sandarach, 3 parts ; clear 
 Venice turpentine, 2 parts; coarse- 
 ly powdered glass, 4 parts. Dis- 
 solve. 
 
 SPITTING OF BLOOD. 
 
 In cases of spitting of blood, it is 
 often difficult to determine whether 
 it proceeds from the internal sur- 
 face of the mouth, from the fauces, 
 from the stomach, or from the 
 lungs. When the blood is of a 
 florid or frothy appearance, and 
 brought up with more or less 
 coughing, preceded by rigours, a 
 short tickling cough, a saltish 
 taste, anxiety, and tightness across 
 the chest, its source is the lungs. 
 The blood proceeding from the 
 lungs is usually of a florid colotir, 
 and mixed with a little frothy 
 mucous only. It may be distin- 
 guished from bleeding from the 
 stomach, by its being raised by 
 hacking or coughing, and by its 
 florid and frothy appearance ; that 
 from the stomach is vomited in 
 considerable quantities, and is of 
 a dark colour. 
 
 What is strictly meant by s pit- 
 ting of bloody is when the blood is 
 discharged from a ruptured vessel 
 in the lungs, which is technically 
 termed Hcemoptysis. It occurs 
 generally from the age of 16 to 35. 
 It is often an hereditary disease, 
 which implies a peculiar and faulty 
 conformation. It happens to per- 
 sons who discover the smallest 
 capacity of the lungs, by the nar- 
 rowness of the chest, and by the 
 prominency of their shoulders, an 
 evidence of difficult respiration. 
 It occurs in persons of a slender 
 delicate make ; to persons of much 
 sensibility and irritability, and 
 whose bodies are of a delicate tex- 
 ture. It arises sometimes from 
 the stoppage of the menstrual flux, 
 from plethora, and violent exer- 
 cise of the lungs. 
 
 One great cause of haemoptysis 
 is, the deposition of scrofulous 
 matter in the substance of the 
 lungs, forming tubercles. The 
 blood-vessels being partially dis- 
 tended by the pressure of tuber- 
 cles, are easily ruptured by cough, 
 or bodily exertion. 
 
 Treatment .— Moderate the dis- 
 charge of blood by avoiding what- 
 ever tends to irritate the body and 
 increase the action of the heart. 
 A low diet should be strictly ob- 
 served, and external heat and 
 bodily exercise avoided ; the air 
 of the room should be cool, and 
 the drink (which should consist 
 chiefly of barley-water, acidulated 
 with lemon-juice) taken cold, and 
 the patient not suffered to exert 
 his voice. After the operation of 
 a little gentle aperient medicine, 
 as lenitive electuary, or an infu- 
 sion of senna, with a little cream 
 of tartar dissolved in it, take 10 
 drops of laudanum, and 10 drops 
 of elixir of vitriol in half a cupful 
 of cold water. Ifthereisnocough, 
 the laudanum may be omitted. 
 
SPI 
 
 A little salt and water given 
 will often check spitting of blood, 
 when it comes on. Put the feet 
 in warm water, and give as above, 
 the elixir of vitriol, &c. Give al- 
 so ipecacuanha powder in small 
 doses, of from one to two grains 
 every four hours. 
 
 Emetics have been given in this 
 disease with advantage by Dr. 
 Robinson, and still more lately by 
 Dr. Stoll, of Vienna, who observes, 
 that in discharges of blood from 
 the lungs, ipecacuanha powder 
 often acts like a charm, seeming 
 to close the open vessels sooner 
 and more effectually than any 
 other remedy. The good effects 
 of this remedy are probably the 
 consequence of the compression 
 the lungs undergo during vomit- 
 ing, from the action of the dia- 
 phragm and expiratory muscles. 
 
 The recurrence of haemoptysis 
 should be prevented by invigora- 
 ting the lungs and purifying the 
 blood, and by the use of cooling 
 and astringent medicines. Keep 
 in the mouth a little alum, or 
 saltpetre. The patient should 
 participate very freely of acidulous 
 fruits ; as, roasted apples, oranges, 
 lemons, &c. Alcoholic drinks 
 should be strictly forbidden. A 
 decoction of bark with lemon juice 
 or a few drops of elixir of vitriol, is 
 of great service. 
 
 When the symptoms are severe, 
 give 8 or 10 drops of the tincture 
 of digitalis, or a drachm of nitre 
 dissolved in cold water, and after- 
 wards a compound of ipecacuanha 
 and Glauber’s salt. In extreme 
 cases, give from 10 to 20 drops of 
 elixir of vitriol every two hours; or 
 give the vapour bath, and an in- 
 jection, and place hot bricks to the 
 feet in bed. Sugar of lead, 2 
 grains ; opium, 5 of a grain, made 
 into a pill with a little honey, or 
 treacle and liquorice powder, may 
 
 SPO 403 
 
 be given every five hours. The 
 temporary application of cloths 
 dipped in cold water to the geni- 
 tals will check spitting of blood. 
 Ice is still better. Mustard plas- 
 ters applied to the legs and feet 
 have been recommended, and found 
 beneficial. 
 
 The diet must be light and easy 
 of digestion. The patient must 
 avoid much speaking, and all mus- 
 cular exertion, and all cold and 
 damp. 
 
 SPITTING of BLOOD. 
 
 Take a tea-cupful of stewed prunes 
 at lying down for two or three 
 nights. — Or, two tea-spoonfuls of 
 nettle-juice every morning, and a 
 large cup of decoction of nettles at 
 night, for a week. — Or, 3 spoon- 
 fuls of sage-juice in a little honey. 
 — Or, half a tea-spoonful of Bar- 
 badoes tar, on a piece of lump 
 sugar at night. It commonly 
 
 cures at once. Infusion of red 
 
 roses, 5 ozs. ; syrup of poppy, § oz. ; 
 diluted sulphuric acid, 20 drops. 
 Mix. Two tea-spoonfuls three or 
 four times a day. — Wesley. 
 
 SPONGE BISCUITS.— Beat 
 the yolks of ten eggs half an hour. 
 Add 1| lb. of sugar sifted, and 
 whisk it well till it rises in bubbles. 
 Then beat the whites to a strong 
 froth, and whisk them well with 
 the sugar and yolks. Beat in 14 
 ozs. of flour, with the rinds of two 
 lemons grated. Sprinkle sugar 
 upon them. Bake in moulds, in a 
 hot oven, but do not close it. Bake 
 half an hour. Far. 
 
 SPONGE CAKE.— Weigh 10 
 eggs, and their weight in very fine 
 sugar, and that of 6 in flour ; beat 
 the yolks with the flour, and the 
 whites alone, to a very stiff froth; 
 then by degrees mix the whites 
 and the flour with the other ingre- 
 dients, and beat them well half an 
 hour. Bake an hour. 
 
 Another , without butter .— Dry 
 
404 
 
 SPR 
 
 STA 
 
 1 lb. of flour, and lx lb. of sugar ; ! 
 L at 7 eggs, yolks and whites apart; 
 grate a lemon, and, with a spoon- 
 ful of brandy, beat the whole to- 
 gether with your hand for an hour.. 
 Bake in a buttered pan. 
 
 Sweetmeats may be added 
 
 Another. Beat 12 eggs to a 
 
 froth ; dissolve a little volatile 
 salts in half a pint of hot water, 
 and let it cool; mix them together, 
 and bear, them for 10 minutes; 
 thc-n add 1 lb. of grated loaf sugar, 
 and nearly 1 lb. of fine flour ; beat 
 them well together, add a few seeds, 
 and bake in a hot oven. Rub 
 some of the pieces of sugar on the 
 rind of a lemon to give it a flavour. 
 
 SPRAIN. — Take of camphora- 
 ted spirit, common vinegar, spirits 
 of turpentine, of each, 1 oz. 
 
 SPRAIN. — Hold the part in 
 very cold water for two hours. — 
 Or, apply cloths dipt therein, four 
 times doubled, for two hours, 
 changing them as they grow warm. 
 •——Or, bathe in good crab ver- 
 juice. Or, boil bran in wine 
 
 vinegar to a poultice. Apply this 
 warm, and renew it once in twelve 
 hours.' Or, mix a little turpen- 
 
 tine with flour and the yolk of an 
 egg, and apply it as a plaster. 
 This cures in a desperate case. 
 
 Weakness remaining after a 
 sprain is cured by fomenting the 
 part daily with beef brine. Sup- 
 pose the ancle sprained : — 1st. 
 Foment it with warm vinegar four 
 or five times every four hours. 
 2nd. Stand, if you can, three or 
 four minutes at a time on both 
 your feet, and frequently move the 
 sprained foot. Sometimes also 
 while sitting with your foot on a 
 low stool, move it to and fro. 3rd. 
 Let it be gently rubbed with a 
 warm hand at least thrice a-day. 
 4th. Two hours after every ap- 
 plication of the vinegar, let it be 
 just wetted with spirits of wine, 
 
 and then gently rubbed. — Wesley . 
 
 SPRAINS. Take a few glo- 
 
 bules of Rbus Toxicodendron, and 
 apply to the sprained part this Rhus 
 liniment for about 10 minutes, and 
 repeat twice a day for three days. 
 The Rhus is sold by the Homoeo- 
 pathic chemists. 
 
 SPRAINS of the Muscles of the 
 | Back. — Take of Canada turpen- 
 | tine, £ oz ; soap liniment, 6 ozs., 
 
 1 and one-pennyworth of laudanum. 
 Mix, and rub well in before a hot 
 fire. 
 
 SPRATS, to broil. — Sprats are 
 very good and nutritious food ; 
 but to be enjoyed they must be 
 eaten in the room in which they 
 are cooked ; they admit of few re- 
 moves, on account of becoming 
 cold so soon. 
 
 When cleaned, they should be 
 fastened in rows by a skewer run 
 through the head, and then broil- 
 ed ; dredge with flour, and place 
 on a gridiron over a nice clear fire 
 for 4 or 5 minutes. Grease the 
 gridiron. Or, they may be done 
 in a Dutch oven. 
 
 SPRATS, to balce. — Rub them 
 with salt and pepper ; put into a 
 deep dish ; cover with vinegar and 
 port wine ; cover and place in the 
 oven all night. Cochineal liquor 
 gives them a rich colour. They 
 keep well. Far . 
 
 SQUILL MIXTURE.— Take 
 of simple cinnamon-water, 5 ozs. ; 
 vinegar of squills, 1 oz. ; syrup of 
 marsh-mallows, 1-Joz. Mix them. 
 This mixture, by promoting ex- 
 pectoration and the secretion of 
 urine, proves serviceable in asth- 
 matic and dropsical habits. A 
 table-spoonful at a time. 
 
 STAINS on LINEN, to re- 
 move. — Apply benzoin ; or salt of 
 wormwood, diluted with water; 
 or hold the article over the flames 
 of brimstoue ; or wash with soap 
 and potass. 
 
STI 
 
 STO 
 
 405 
 
 STALE BEER, to restore. — To 
 about a quart of stale beer, put £ a 
 tea-spoonful of salt of wormwood ; 
 this will restore the beer, and make 
 it sparkle when poured into a glass 
 like bottled porter. 
 
 “ STAMMERING,” Dr. Tur- 
 ner says, “is caused by attempts 
 to speak with empty lungs. In 
 singing, the lungs are kept well 
 inflated, and there is no stuttering. 
 The method of cure is to require 
 the patient to keep his lungs well 
 filled ; to draw frequent and long 
 breaths, to speak loudly, and to 
 pause on the instant of finding em- 
 barrasment in his speech, taking a 
 long inspiration before he goes on 
 again. I cured one of the worst 
 cases I ever knew on this principle.” 
 
 STAMMERING. — Frequently 
 read aloud with the teeth closed, 
 and tap with the finger at every 
 syllable pronounced. 
 
 STEAM JOINTS, Red Futty 
 for. — Stiff white lead worked well 
 in red lead powder. 
 
 STEEL POWDER. — Take fi- 
 lings of steel and loaf sugar, of 
 each, 2 ozs. ; ginger, 2 drachms. 
 Pound them together. In obstruc- 
 tions of the menses, and for 
 strengthening the constitution, 
 this powder is valuable. Take a 
 tea-spoonful twice a day. 
 
 STEEL, to preserve from rust. 
 —Rub it well with a little sweet 
 oil and Bath brick ; wipe it very 
 dry ; warm the article at the fire, 
 and rub it over with virgin wax. 
 
 STEW. — In ajar of cold water 
 put a shin of beef ; put in salt, a 
 few cloves, pepper, onions, celery, 
 savoury herbs, &c. Put it into a 
 slow oven the night before, and 
 simmer till noon. Serve with 
 toasted bread. 
 
 STIMULATING FOMENT- 
 ATION.— Cayenne pepper, 3 ozs. ; 
 mustard seed, just bruised, 2 ozs. ; 
 whiskey, 2 quarts. Simmer all to- 
 
 gether a few minutes. Excellent 
 external application in cholera, 
 paralysis, palsy, rheumatism, &c. 
 A less quantity may be made. 
 
 STIMULATING LINI- 
 MENT. — Cayenne, 1| oz. ; salt, 
 
 1 table-spoonful; spirits of wine, 
 
 2 ozs. ; camphor, \ oz. ; spirits of 
 turpentine, £ pint. Bottle, and 
 shake now and then during 1 day. 
 Then add \ a pint of vinegar. — It 
 is excellent for sponging the body 
 in cases of pain, debility, inflam- 
 mation, rheumatism, gout, sore 
 throat, numbness, neuralgia, &c. 
 
 STINGS of BEES.— Rub the 
 place with the newly-pressed juice 
 
 of the honeysuckle. Or, wet it 
 
 with extract of lead, (the liquor 
 plumbi of the shops) and keep a 
 rag soaked in the extract on the 
 puncture a short time. Harts- 
 horn, spirits of wine, or a solution 
 of sal-ammoniac, are sometimes 
 effectually used. 
 
 STITCH w the side.-— Apply 
 treacle spread on brown paper. 
 
 STOCK, for Fish Soups.-TokQ 
 
 1 lb. of skate, 4 or 5 flounders, and 
 
 2 lbs. of eels. Clean them well, 
 and cut them into pieces ; cover 
 them with water, and season them 
 with mace, pepper, salt, and an 
 onion stuck with cloves, a head of 
 celery, two parsley roots sliced, 
 and a bunch of sweet herbs. Sim- 
 mer an hour and a half, closely 
 covered, and then strain it off for 
 use. If for brown soup, first fry 
 the fish brown in butter, and then 
 do as above. It will not keep more 
 than two or three days. 
 
 STOCK, for Gravy Soup. 
 
 Take 20 lbs. of coarse lean beef, 
 cut into small pieces, and put into 
 a pot, with water to cover it. 
 Skim well. Add pot herbs to give 
 it the desired flavour. Season 
 with salt and ground pepper; 
 simmer till the meat becomes ten- 
 der ; skim well, and strain. 
 
406 
 
 STO 
 
 STO 
 
 Or, put a knuckle of veal, 1 lb. 
 of lean beef, and 1 lb. of the lean 
 of gammon of bacon, all sliced, in- 
 to a stew-pan, with onions, tur- 
 nips, celery, and two quarts of wa- 
 ter. Stew the meat tender, but do 
 not let it brown. It will serve 
 either for soup, or brown, or white 
 gravy ; if for brown, put some of 
 the browning in, and boil it a few 
 minutes. 
 
 STOMACHICS. — Medicines, 
 stimulating and warming the sto- 
 mach. 
 
 STOMACHIC CORDIAL.— 
 Ginger, 1 drachm ; tincture of car- 
 damoms, 2 drachms; compound 
 tincture of senna, 3 drachms. 
 
 STOMACHIC WINE.— Pow- 
 dered Peruvian bark, 1 oz. ; carda- 
 mom seeds, and orange peel bruised, 
 each 2 drachms. Infuse in a bot- 
 tle of Port wine for five or six 
 days. Strain off the wine. This 
 is a good tonic for the stomach and 
 intestines ; it is also a preventive 
 of intermittent fever. It gives 
 tone and vigour to the system after 
 recovering from disease. 
 
 STOMACHIC DRAUGHT.— 
 Quassia shavings, 2 drachms ; 
 boiling water, 1 pint. Let it re- 
 main in a close vessel till cold. 
 Strain. Add to the liquor, tinc- 
 ture of cardamom, 2 ozs. ; compound 
 spirits of lavender, 4 drachms ; rhu- 
 barb in powder, 1 scruple. Take 
 three table-spoonfuls an hour be- 
 fore dinner to create an appetite. 
 
 STOMACHIC ELIXIR, Dr. 
 /Stoughton's . — Pare off the thin 
 yellow rinds of 6 large Seville 
 oranges, and put them in a quart 
 bottle with 1 oz. of gentian root, 
 scraped and sliced, and £ a drachm 
 of cochineal. Pour over these in- 
 gredients a pint of brandy ; shake 
 the bottle well several times during 
 that and the following day ; let it 
 stand two days more to settle, and 
 clear it off into bottles for use. 
 
 Take one or two tea-spoonfuls 
 morning and afternoon, in a glass 
 of wine or in a cup of tea. This 
 elegant preparation is a most valu- 
 able tonic. 
 
 Another .— Gentian root, 2 ozs. ; 
 bitter oranges sliced, 1 oz. ; Vir- 
 ginia snake root, | oz. Bruise, 
 and infuse for four days in 1 pint 
 of brandy ; then add a pint of wa- 
 ter. A wine-glassful to be taken 
 occasionally. Good for flatulency, 
 indigestion, want of appetite, &c. 
 
 STONE. — Stone is an accumu- 
 lation of particles of gravel which 
 unite and form a hard mass, 
 or stone ; and they enlarge by 
 successive layers of gravel until 
 they become very large and diffi- 
 cult to remove. 
 
 The symptoms are itching at 
 the extremity of the glans of the 
 penis, an increased desire to make 
 water, with more or less pain in 
 making it ; even when the bladder 
 is emptied, the pain continues ; 
 sometimes there is difficulty in 
 retaining the water ; and at other 
 times the flow of it is liable to stop 
 suddenly. The irritation caused 
 by the presence of a stone often 
 produces remote symptoms, as pain 
 in the back and lower limbs. 
 
 Treatment . — Give the diuretic 
 medicines described pages 145, 146. 
 See also Gravel , page 185. Drink 
 strong pennyroyal tea; or a de- 
 coction of burdock, dandelion, 
 white carrot, and parsley roots. 
 Drink half a cupful several times 
 a day. Flannels dipped in the 
 Stimulating Liniment, combined 
 with tincture of cayenne, with 30 
 drops of laudanum, may be applied 
 externally to the region of pain. 
 It is said that a gill of red onion 
 juice and a pint of horsemint tea, 
 drank morning and evening, but 
 not together, will cause a change, 
 and probably dissolve the stone. 
 The following pills may be taken 
 
STO 
 
 STR 
 
 40? 
 
 with great benefit : — Parsley seeds, 
 powdered, £ oz. ; castile soap, 1 oz. ; 
 oil of juniper, 30 drops; solidified 
 copaiba, 1 oz. Form into pills. 
 Take two per day. Drink at the 
 same time a solution of saleratus. 
 
 Many persons have been bene- 
 fited by a decoction of the wild 
 carrot. Inj ections, and the vapour 
 bath are very useful. When the 
 patient finds it difficult to make 
 water, let him lie on his back for 
 a while, by which the stone may 
 be thrown to the posterior part of 
 the body, and enable him to make 
 water by turning on one or the 
 other side. The diuretic pills 
 should be taken frequently. 
 
 Dr. Morris, of Canada, lias found 
 that an injection of castor oil has 
 great effect in relieving sufferings 
 caused by a stone in the bladder, 
 and as the pain and irritation from 
 this cause are often very great, we 
 recommend it to the notice of those 
 labouring under the affliction. Dr. 
 Morris, being afflicted with the 
 stone, tried the experiment on his 
 own person. 
 
 “I first rid myself of the con- 
 tents of my bladder ; then with a 
 large syringe I injected through a 
 small leaden tube, reaching to the 
 sphincter, 2 ozs. of cold drawn 
 castor oil, and I cannot express my 
 feelings caused by the change 
 which took place upon its intro- 
 duction, for it seemed as if a new 
 lower half had been given me. 
 The relief continuing, I went to 
 bed, and can safely say, that I 
 had not known, for sometime pre- 
 vious, the pleasure of a sound and 
 uninterrupted sleep. Latterly I 
 never awoke without a wish to 
 make water, and the morning fol- 
 lowing was the first expectation to 
 it. When I did obey the call, I 
 took care, finding that the oil came 
 last, to leave as much within the 
 bladder as I could. 
 
 After this the bladder was con- 
 stantly supplied with 2 or 3 ozs. of 
 castor oil, and under this treatment 
 every symptom of irritation vanish- 
 ed, and during two months no one 
 symptom re-appeared to remind 
 him of the existence of the calcu- 
 lous concretion. 
 
 STONE. — Beat onions into a 
 pulp and apply them as a poultice 
 to the back, or to the groin. It 
 gives speedy ease in the most rack- 
 ing pain. Or, take morning and 
 
 evening a tea-spoonful of onions, 
 calcined in a fire shovel into white 
 ashes, in sherry wine. An oz. will 
 
 often dissolve the stone. Or, 
 
 drink largely of water impregnated 
 with fixed air. Those who have 
 not a convenient apparatus, may 
 substitute the following method : 
 Dissolve 16 grains of salt of tartar 
 in 6 spoonfuls of water, to which 
 add as much water acidulated with 
 oil of vitriol as will neutralise the 
 salt. They are to be gradually 
 mixed with each other, so as to 
 prevent the effervescence or dissi- 
 pation of the fixed air as much as 
 possible. Or, boil an oz. of com- 
 
 mon thistle-root, and 4 drachms of 
 liquorice in a pint of water. Drink 
 of it every morning.— —Or, take a 
 decoction, or juice, or syruj) of 
 ground ivy, morning and evening. 
 — Wesley. 
 
 STONE-WORK, to preserve. 
 — Give one coating of a saturated 
 solution of carbonate of potash, 
 and another coat of muriate of 
 lime (or chloride of calcium). 
 
 STOVES, the bright bars of \ to 
 polish .— Clear from dirt, and then 
 dip a piece of hat felt or cloth, 
 into a composition of soft soap 
 and emery ; polish with fine glass 
 paper, or rotten stone. 
 
 STRANGURY. — A frequent 
 disposition to make water, attend- 
 ed with smarting pain, heat, diffi- 
 culty in voiding it: and a great 
 
408 STR 
 
 STR 
 
 sensation of fulness in the bladder. 
 Give plentiful draughts of warm 
 liquid, as barley-water, infusion of 
 linseed, or of gum arabic, with a 
 little nitre dissolved in it. At the 
 same time, apply warm fomenta- 
 tions to the lower part of the 
 belly, and copious emollient and 
 opiate injections are to be admin- 
 istered ; as gruel, half a pint, 
 sweet oil, 1 oz., and laudanum, 12 
 drops. 
 
 STRAWBERRIES. They 
 
 have many valuable medical pro- 
 perties. They are diaphoretic, 
 diuretic, diluent, cooling, pectoral, 
 of great benefit to the lungs. In 
 fevers, on account of their refrig- 
 erant properties, they are very 
 useful. Persons afflicted with 
 gravel, scurvy, gout, and consump- 
 tion, may be greatly benefited by 
 them. They cure chilblains ; the 
 water is used in France as a wash 
 for that purpose. 
 
 STRAWBERRIES, to preserve 
 whole . — Take equal weights of the 
 fruit and refined sugar, lay the 
 former in a large dish, and sprinkle 
 half the sugar in fine powder over, 
 give a gentle shake to the dish 
 that the sugar may touch the whole 
 of the fruit ; next day make a thin 
 syrup with the remainder of the 
 sugar, and instead of water al- 
 low one pint of red currant juice 
 to every pound of strawberries ; in 
 this simmer them until sufficiently 
 jellied. Choose the largest scar- 
 lets, or others when not dead ripe. 
 
 STRAWBERRIES, to preserve 
 in wine . — Put a quantity of the 
 finest large strawberries into a 
 gooseberry-bottle, and strew in 
 three large spoonfuls of fine su- 
 gar ; fill up with Madeira wine or 
 fine sherry. 
 
 STRAWBERRY SHERBET. 
 —Take 1 lb. of fine strawberries, 
 and crush them in a mortar ; add 
 to them 3 pints of water. Pour 
 
 this into a basin with 2 small lem- 
 ons sliced, and 2 table-spoonfuls of 
 orange-flower water, to remain 4 
 hours. Put 1| lb. of loaf sugar 
 into another basin; cover it with a 
 cloth, through which pour the 
 strawberry juice to drain through; 
 gather up the cloth, and press out 
 all the juice. When the sugar is 
 dissolved, strain again. Put it to 
 be iced, or add a wine-glassful of 
 brandy. 
 
 STRAW BONNETS, to clean. 
 — First brush them with soap and 
 water; then with a solution of 
 oxalic acid. 
 
 Bleaching . — If they want bleach- 
 ing, proceed thus : — Get a deep 
 box air-tight, if possible; place 
 at the bottom a stone, on the stone 
 a flat piece of iron red hot, or a 
 pan of charcoal, on which scatter 
 powdered brimstone ; close the 
 lid, and let the bonnets remain a 
 night. There should be hooks in 
 the box, on which to hang the 
 bonnets. 
 
 STRICTURE op the REC- 
 TUM. — It often proceeds from 
 costiveness, and hardened fceces, 
 which lacerate the parts in passing 
 down the rectum ; also by drastic 
 purges, piles, &c. The rectum be- 
 comes partially or nearly closed by 
 tumours or scirrhus, which renders 
 evacuation very painful, except the 
 foeces are in a very liquid state. 
 
 Treatment . — Eat chiefly bread 
 made of unsifted flour ; and small 
 doses, twice or thrice a day, of the 
 bestTurkey rhubarb and magnesia ; 
 this aperient has no injurious ef- 
 fect ; the same may be said of cas- 
 tor oil ; they do not tend to consti- 
 pation after promoting evacuation 
 
 The rectum may be dilated bj 
 the half of a small tallow candle* 
 dipped in sweet oil ; or by means 
 of a bougie, sold by chemists. They 
 should be inserted from 10 to 20 
 minutes. Occasionally take an in- 
 
STV 
 
 STV 
 
 4C9 
 
 jeclion of slippery elm bark and 
 castor oil ; retain it as long as pos- 
 sible. 
 
 Let the diet be mild, cooling, 
 and easy of digestion ; and, if you 
 value ease and comfort, avoid the 
 use of all intoxicating drinks — the 
 great creators of piles, strictures, 
 and diseases of the liver and heart. 
 
 STURGEON, to boil. — Water, 
 2 quarts ; vinegar, 1 pint ; a stick 
 of horseradish ; a little lemon peel, 
 salt, pepper, a bay leaf. In this 
 boil the fish; when the flesh is 
 ready to leave the bones, take it up ; 
 melt | lb. of butter ; add an ancho- 
 vy, some mace, a few shrimps, good 
 mushroom ketchup, and lemon 
 juice ; when it boils, put in the 
 dish; serve with the sauce; gar- 
 nish with fried oysters, horseradish, 
 and lemon. Hu. 
 
 STURGEON, to broil , — Cut 
 slices, rub beaten eggs over them, 
 and sprinkle them with crumbs of 
 bread, parsley, pepper, and salt; 
 wrap them in white paper, and 
 broil gently. Use for sauce, but- 
 ter, anchovy, and soy. 
 
 STURGEON, to dress fresh.— 
 Cut slices, rub egg over them, 
 then sprinkle with crumbs of 
 bread, parsley, pepper, salt ; fold 
 them in paper, and broil gently. 
 
 Sauce; butter, anchovy, and soy, 
 
 STURGEON, to roast . — Put a 
 piece of butter, rolled in flour, in- 
 to a stew-pan with four cloves, a 
 bunch of sweet herbs, two onions, 
 some pepper and salt, half a pint 
 of water, and a glass of vinegar. 
 Set it over the fire till hot ; then 
 let it become lukewarm, and steep 
 the fish in it an hour or two. But- 
 ter a paper well, tie it round, and 
 roast it without letting the spit 
 run through. Serve with sorrel 
 and anchovy sauce. 
 
 ST. VITUS’S DANCE.— This 
 is a convulsive disease, principally 
 attacking children from 10 to 16 
 
 years of age. It is indicated by a 
 twitching and convulsive action of 
 the muscles of the body, and by 
 lameness or unsteadiness of one of 
 the legs, which the patient draws 
 after him like an idiot. Then it 
 affects the hand on the same side ; 
 so that if a glass of liquor be put 
 into his hand to drink, before he 
 can get it to his mouth, he uses a 
 great number of odd gestures, on 
 account of the hand being drawn 
 different ways by the convulsive 
 action of the muscles, so that he 
 cannot carry it in a straight line. 
 The will of the patient seems often 
 to yield to these convulsive mo- 
 tions as to a propensity. After 
 continuing some weeks, the intel- 
 lectual operations of the brain are 
 weakened. Females are most sub- 
 ject to this disease. 
 
 This disease arises from an in- 
 creased irritability of the nervous 
 system, which is often produced by 
 some derangement of the stomach, 
 bowels, and nerves ; sometimes by 
 worms, violent passions, fright, or 
 violent mental emotions, &c. In 
 females, it probably arises from the 
 same causes which produce hys- 
 terics. 
 
 Treatment — irritation of the 
 cerebral system (brain and nerves) 
 being generally symptomatic of a 
 disordered state of the digestive 
 organs, or kept up by irritation in 
 the stomach or bowels, the cure 
 must be commenced byapurgative. 
 Do not allow the bowels to be 
 constipated. If the stomach is de- 
 ranged, give an emetic. (See 
 Emetic.) This will evacuate and 
 cleanse the stomach, give it tone, 
 and benefit the nervous system. 
 Repeat, if necessary. The diet 
 must be very plain. The vapour 
 bath of bitter decoction is of im- 
 mense service. Rub the body fre- 
 j quently with the Stimulating 
 I Liniment. 'When symptoms of 
 
410 
 
 sue 
 
 sue 
 
 improvement are manifest, give 
 Peruvian bark in port wine, adding 
 water if too strong ; or give the 
 Restorative Wine Bitters, adding 
 a | oz. of the red oxide of iron. 
 Give the aperients now and then, 
 especially the Dyspeptic Pill , page 
 150. The subcarbonate of iron, 2 
 drachms for a dose, is a most val- 
 uable remedy. It may be given 
 in a little syrup, beer, or porter. 
 
 Dr. Reece says, “When the 
 symptoms are abated, cold bathing 
 every morning, if it does not 
 alarm the mind, will prove of great 
 advantage; and with the use oft 
 the muriated tincture of steel, in 
 the dose of 10 or 15 drops, in a 
 glass of cold valerian and camomile 
 tea, will probably complete the 
 cure : if the patient have not suffi- 
 
 cient resolution to go into the cold 
 bath, cold water may be applied 
 every morning to the head. 
 
 The diet should be regulated ac- 
 cording to the strength of the 
 patient : if plethoric, a low diet 
 should be observed, and wine and 
 stimulants avoided; on the contra- 
 ry, if the body be much debilitated, 
 a nutritious diet should be employ- 
 ed; but even in this case, -wine and 
 stimulants should be allowed with 
 great caution.” 
 
 STYE.— It is a small boil which 
 projects from the eyelid, much in- 
 named, and very painful. Apply 
 a poultice of linseed meal, or bread 
 and milk, and take at the same 
 time an aperient. If the stye is 
 ripe, puncture it, and then apply 
 spermaceti ointment. 
 
 SUCKING PIG, to roast. 
 
 Get it when just killed : this is of 
 great advantage. Let it be scald- 
 ed. Put some sage, crumbs of 
 bread, salt, and pepper, into the 
 belly, and sew it up. Observe to 
 skewer the legs back, or the under 
 art will not crisp. Lay it to a 
 risk tire till dry; then rub the pig 
 with butter in every part. Dredge 
 flour over it; scrape off the flour 
 with a blunt knife, rub it well with 
 a buttered cloth, and take off the ■ 
 head while at the fire. Then take 
 it up, cut it down the back and 
 belly, lay it into the dish, and 
 chop quickly the sage and bread 
 very fine, and mix plenty of fine I 
 melted butter and a little flour. I 
 
 Put the sauce into the dish after 
 the pig has been split down the 
 back, and garnished with the ears 
 and the two jaws. Many now 
 serve a sucking pig whole. Pour 
 the gravy into the sauce ; and gar- 
 nish with lemon or bread sauce 
 and currants. 
 
 SUCKING PIG, baked.— Pre- 
 pare in the same way as for roast- 
 ing, and rub it over with white of 
 egg, which has been slightly beat- 
 en. Baste it well with butter. 
 
 SUCCEDANEUM for filing 
 Decayed Teeth .-- Tinfoil and quick- 
 silver. Melt together in a conve- 
 nient vessel, and take a small 
 quantity, knead it in the palm of 
 the hand, and apply it directly. 
 
ST7G 
 
 SUG 
 
 411 
 
 SUDORIFIC'S. Medicines 
 
 causing much perspiration. 
 
 SUDORIFIC, or FEVER 
 POWDER. — Crawley root, 1 oz. ; 
 lobelia herb, \ oz. ; pleurisy root, 
 1 oz. ; skunk cabbage, § oz. Pow- 
 der, and mix them together. Dose, 
 from a quarter to half a tea-spoon- 
 ful every one hour and a half till 
 perspiration is produced. It may 
 be given in balm or common tea. 
 
 In fevers, inflammations, influ- 
 enza, and colds, this powder is in- 
 valuable. It subdues irritation, 
 corrects the pulse, improves respi- 
 ration, and promotes sound natural 
 sleep. It is sure, if properly ad- 
 ministered, to arrest a fever. Keep 
 it in a bottle, well corked. 
 
 SUET DUMPLINGS.— Shred 
 1 lb. of suet ; mix with If lb. oi 
 flour, 2 eggs beaten separately, a 
 little salt, and as little milk as will 
 make it. Make it into two small 
 balls. Boil 20 minutes. The fat 
 of loins or necks of mutton finely 
 shred makes a more delicate dum- 
 pling than suet. 
 
 SUET PUDDING.— Take six 
 spoonfuls of flour, 1 lb. of suet, 
 shred small, 4 eggs, a spoonful of 
 beaten ginger, a spoonful of salt, 
 and a quart of milk. Mix the eggs 
 and flour with a pint of milk very 
 thick, and with the seasoning, mix 
 in the rest of the milk with the 
 suet. Boil two hours. 
 
 SUGAR, to clarify . — Put the 
 whites of two eggs in four pints of 
 water ; froth the water by whip- 
 ping it with a whisk ; put into a 
 proper pan a loaf of sugar of 12 or 
 14 lbs., broken in pieces ; wet it, 
 and make it fall by adding two- 
 thirds of the water in which the 
 egg has been mixed ; set it upon 
 the fire ; take care when it rises ; 
 throw in a little cold water, and 
 take it off, to let it fall and throw 
 up the scum ; in five or six minutes 
 put it again on the fire, and con- 
 
 tinue to skim it as it rises, throw- 
 ing in a little water sufficient to 
 keep it from flying over : when it 
 is very pure it will rise no more ; 
 take it off, and pass it through a wet 
 bag or napkin. The first degree is 
 the short thread ; for which it 
 must again be put upon the fire ; 
 let it boil, till dipping the finger 
 into it, and pressing it against the 
 thumb, which on opening forms a 
 thread and breaks, and runs back 
 into a drop upon the finger. 
 
 SUGAR, to clear all kinds of . — 
 Take a little gum arabic, and a 
 little isinglass dissolved in hot wa- 
 ter ; pour it when dissolved in your 
 sugar, when it is boiling, and it 
 will clear all the sediment to the 
 top of the pan, which you must 
 skim off as soon as it rises. — Loaf 
 sugar may be cleared with the 
 white of an egg, isinglass, or gum 
 arabic. A little of each will do. 
 
 SUGAR BOILING. When 
 
 you boil loaf sugar, to about 3 lbs. 
 add a table-spoonful of vinegar; it 
 prevents it from going too hard 
 and glassy while you are making 
 it up. 
 
 You may make birds, &c. of all 
 kinds, out of a loaf sugar, when 
 boiled and pulled till white as snow. 
 
 Loaf sugar also, when boiled, by 
 pulling it very well, rolling it into 
 long rolls and twisted a little, will 
 make rock, which is commonly 
 called snowy rock, or 6now. 
 
 Sugar when boiled may be made 
 into small balls, called bull’s eyes. 
 
 You may twist, roll, and cut it 
 into any shape you choose. 
 
 A marble stone must be provi- 
 ded to make your paste on, also to 
 pour your sugar on when boiled. 
 — In purchasing all your articles, 
 be careful to have them good and 
 genuine. 
 
 SUGAR CAKE.— Half a lb. of 
 butter, 1 lb. of flour, 3 eggs, milk 
 enough to form a dough. Beat 
 
412 
 
 SUL 
 
 SYL 
 
 the butter and sugar together. 
 "VVhisk the eggs light, and add 
 them ; then stir in the milk and 
 flour alternately, so as to form a 
 dough. Cut in cakes, and bake in 
 a moderate oven. 
 
 SUGAR GINGERBREAD.— 
 Butter, 12 ozs. ; sugar, finely pow- 
 dered, 8 ozs. ; ground ginger, 1 
 table-spoonful, and a little cinna- 
 mon and nutmeg ; beat these up to 
 a foam ; beat well 4 eggs, and mix 
 them with the other. Add a cup- 
 ful of cream, a table-spoonful of 
 saleratus, or bicarbonate of potass, 
 dissolved in hot water. Stir id 
 fine flour as long as it can be work- 
 ed, and knead thoroughly. Roll 
 into thin cakes ; bake in a quick 
 oven. 
 
 SUGAR LOAF, to make. 
 
 Take 6 lbs. of raw sugar, a little 
 bullock’s blood and water, boil it, 
 and skim till it is clear, and till it 
 comes to a candy round the edges 
 of the pan ; then pour it into a 
 mould in the shape of a sugar loaf. 
 Make strong lime water, and when 
 the sugar is cold in the mould, pour 
 the water over it. 
 
 SUGAR PASTE.— For 1 lb. of 
 flour, take a £ lb. of sugar, as 
 much butter, a little salt, water, 
 and an egg. This paste may serve 
 for any second course dish. 
 
 SUGAR PUFFS. — Beat up the 
 whites of ten eggs, till they rise to 
 a high froth ; put them into a mor- 
 tar, with as much double refined 
 sugar as will make it thick ; rub it 
 well round the mortar ; add a few 
 carraway seeds, and take a sheet of 
 wafer cake, and lay it on as broad 
 as a sixpence, and high. Put in- 
 to a moderate oven for 15 minutes, 
 and they will look white. 
 
 SULPHUR OINTMENT.— 
 Take of hog’s lard prepared, four 
 ounces ; flour of sulphur, an ounce 
 and a half ; crude sal ammoniac, 
 two drachms; essence of lemon, 
 
 ten or twelve drops. Make them 
 into an ointment. This ointment 
 rubbed upon the parts affected will 
 generally cure the itch. It is both 
 the safest and best application for 
 that purpose, and when made in 
 this way, has no disagreeable 
 smell. 
 
 SWEATING DROPS.— Take 
 of camphor, saffron, ipecacuanha, 
 opium, Virginian snake root, of 
 each | oz. ; Hollands gin, 1| pint. 
 Infuse 2 or 3 days. A wonderfully 
 efficacious cure for fever and ague, 
 after suitable evacuants. Dr. Beach 
 says, “I find this the best medi- 
 cine for fever and ague of any with 
 which I am acquainted. In two 
 cases this tincture removed the par- 
 oxysms where other remedies fail- 
 ed; one patient had been under 
 homoeopathic treatment for many 
 months. 
 
 SWEETMEAT PUDDING.— 
 Cover the dish with a plain puff 
 paste ; then take candied orange, 
 or lemon peel, and citron, of each 
 
 1 oz. ; slice them thin, and lay 
 them all over the bottom of the 
 dish. Beat up 8 yolks of eggs, and 
 
 2 whites, and put to them £ lb. of 
 sugar, and \ lb. of melted butter. 
 Mix all well together ; put it on 
 the sweetmeats, and bake it in a 
 moderate oven an hour. 
 
 SWELLINGS, Poultice for . — 
 Take of barley-meal, or oatmeal, 6 
 ozs. ; fresh leaves of Hemlock, 
 bruised, 2 ozs. ; vinegar, a suffi- 
 cient quantity ; boil together a few 
 minutes. It is very useful in re- 
 ducing swelling of nearly every 
 kind. 
 
 SWISS PUDDING.— Butter a 
 basin. Take bread crumbs, add a 
 little sugar ; then dissolve 1 oz. of 
 butter; chop a few apples fine, 
 and mix. Bake half an hour. 
 
 SYLLABUB. — Put a pint and 
 a half of port or white wine into a 
 bowl, nutmeg grated, and a good 
 
SYR 
 
 TAR 
 
 413 
 
 deal of sugar, then milk into it near 
 two quarts of milk, frothed up. If 
 the wine be not rather sharp, it 
 will require more for the quantity 
 of milk. — In Devonshire, clouted 
 cream is put on the top, and pound- 
 ed cinnamon and sugar. 
 
 SYLLABUBS, Durable.— T & ix 
 a quart of thick raw cream, one 
 pound of refined sugar, a pint and 
 a half of fine raisin wine in a deep 
 pan ; put to it the grated peel and 
 the juice of three lemons. Beat, 
 or whisk it one way half an hour ; 
 then put it on a sieve with a bit of 
 thin muslin laid smooth in the 
 shallow end till next day. Put it 
 in glasses. It will keep good, in a 
 cool place, ten days. 
 
 SYMPATHETIC INK. — Dis- 
 solve bismuth in nitrous acid. 
 AY hen the writing is exposed to 
 the vapour of sulphur, it will be- 
 come quite black. — Make a weak 
 solution of galls; write with it. 
 To make it visible, moisten with a 
 weak solution of copperas. — Write 
 with a solution of copperas; moist- 
 en the paper with a solution of 
 prussiate of potass, and it will ap- 
 pear blue. Sulphate of copper I 
 
 (blue- vitriol) and sal ammoniac, 
 equal parts, dissolved in water, 
 write colourless, turn yellow when 
 
 heated. Onion juice, like the 
 
 last. — Solution of salt or saltpetre, 
 shows when heated. — Write with 
 starch water — a weak solution of 
 iodine will make it visible. 
 
 SYRUP, Simple . — Refined su- 
 gar, 15 parts ; water, 8 parts. Dis- 
 solve by a gentle heat. Boil a little 
 to form a syrup. Simple syrup 
 should have neither flavour nor 
 colour. Syrup is easily clarified 
 by beating to a froth the white of 
 an egg, with 3 or 4 ozs. of water, 
 mixing it with the syrup, and boil- 
 ing the mixture for a few seconds, 
 until the albumen coagulates, and 
 forms a scum, which may be easily 
 
 taken off, or separated by filtra- 
 tion. 
 
 TAPE WORMS. See Worms. 
 
 TAPIOCA JELLY. Wash 
 
 well two large spoonfuls of large 
 tapioca; soak it in 1| pint of 
 water for four hours ; stew it 
 gently in the same water till it is 
 clear. Let it cool, and use it 
 either with or without a little new 
 milk. 
 
 TAPIOCA PUDDING.— Put 
 l lb. of tapioca into a saucepan of 
 cold water ; when it boils, strain 
 it to a pint of new milk ; boil till 
 it soaks up all the milk, and put it 
 out to cool. Beat the yolks of 
 four eggs, and the whites of two, 
 a table-spoonful of brandy, sugar, 
 nutmeg, and 2 ozs. of butter. Mix 
 all together; put a puff- paste 
 round the dish, and send it to the 
 oven. It is very good boiled with 
 melted butter, wine, and sugar. 
 
 TAR. — It is beneficial in bron- 
 chitis and other affections of the 
 chest. Tar water is made by _ di- 
 gesting 2 ozs. of tar in three pints 
 of water for four days. It is good 
 for hoarseness ; it clears the lungs, 
 and facilitates public speaking. 
 
 TARTAR, to remove from the 
 teeth . — Brush the teeth often up 
 and down, not horizontally, with 
 soap, then with salt. Eating fruit 
 or oat-cake, cleanses the teeth 
 greatly. In using the tooth brush 
 the friction ought never to cause 
 the gums to bleed. 
 
 TARTS, Taste for .— See page 
 295. 
 
 TART, Almond . — Bleach some 
 almonds, beat them fine in a mor- 
 tar, with a little sherry and sugar 
 in the proportion of 1 lb. to l lb. 
 of almonds; add grated bread, 
 nutmeg, cream, and the juice of 
 spinach for a colouring. Bake it 
 gently, and thicken it with can- 
 died orange or citron. 
 
414 
 
 TEA 
 
 TEE 
 
 TART, Apple. Prepare puff 
 
 paste, and put in apple preserves, 
 or apple jelly; add lemon-peel 
 without pith. 
 
 TART, Orange. — Line a tart 
 pan with thin puff paste ; put in- 
 to it orange marmalade made 
 with apple jelly; lay bars of paste, 
 and bake in a moderate oven. 
 
 TARTS, Transparent . — Take 1 
 lb. of flour, beat an egg till thin, 
 then melt f lb. of clarified fresh 
 butter to mis with the egg, and 
 when cool, pour the whole into 
 the flour, and form the paste. 
 Roll it thin, make up the tarts, put 
 in the oven, wet them over with a 
 little water, and grate on sugar. 
 
 TARTLETS.— Sheet the tart- 
 let pans with puff paste ; put any 
 kind of sweetmeat ; cross bar, and 
 put them into the oven to bake ; 
 when done, put them on paper to 
 soak the butter from the paste. 
 
 TEA and COFFEE, Substi- 
 tute for . — Take a small handful of 
 agrimony, one handful of black- 
 berry leaves, and a few raspberry 
 leaves, and a small quantity of 
 balm or mint, according to taste ; 
 put it into a jug that will hold 
 three pints, then pour on boiling 
 hot water, infuse five minutes, 
 then sweeten. For a change, 
 you may use Avens in the same 
 way as agrimony. 
 
 TEA CAKES.— Take 3 lbs. of 
 flour, 5 ozs. of sugar, 6 ozs. of but- 
 ter, rubbed into the flour, and a 
 tea-cupful of new balm ; set them 
 to rise with milk and water; then 
 mix them, to stand half an hour ; 
 make them up, roll them thin, and 
 lay them on tins to rise ; bake 
 them a fine brown in a hot oven ; 
 when they are baked, rub a little 
 butter over them. 
 
 TEA CAKES.— Rub fine 4 ozs. 
 of butter into 8 ozs. of flour ; mix 
 8 ozs. of currants, and six of fine 
 sugar, two yolks and one white of 
 
 egg, and a spoonful of brandy ; 
 roll what size you like ; beat the 
 other white of egg, and wash over 
 them. Dust sugar upon them, 
 or not. 
 
 TEA CAKES, Small .- Put a 
 £ lb. of butter into 1 lb. of flour ; 
 mix £ lb. of sifted loaf sugar, and 
 wet it with water ; when made up 
 divide into two equal parts ; put 1 
 oz. of carraway seeds to one piece, 
 to have two sorts. Rub the paste 
 out very thin, and cut it out with 
 a small round cutter; butter a 
 baking sheet, and dust it with 
 flour ; lay the cakes on, and bake 
 in a slow oven till of a light bro wn. 
 
 TEAL. This delicate bird 
 
 should be dressed with the utmost 
 care. They should be served up 
 with the gravy in them, and put 
 to a quick fire or oven. A few 
 minutes will besufficient. Serve 
 with a rich gravy, or shalot sauce. 
 
 TEETH, decayed to fill . — If it 
 has a cavatv, steep a little gutta 
 percha in boiling water; then 
 place sufficient in the cavity, press 
 it down well, till it is level with 
 the other teeth. Cool it by hold- 
 ing cold water a few minutes on 
 the same side, and it will harden. 
 fcs^Wipe the cavity as dry as 
 possible previous to the insertion. 
 
 The fluid mastic cement of the 
 shop will fill a cavity, and it allays 
 the toothache immediately, — See 
 Teeth , hollow. 
 
 TEETH, hollow , to fill . — See 
 Succedaneum.—Ov , take a drachm 
 of gutta pereha, softened by hot 
 water, worked up with catechu 
 powder and tannic acid, of each 
 half a drachm, and with a drop of 
 essential oil. For use, a morsel is 
 to be softened over the flame of a 
 spirit lamp, introduced while 
 warm into the cavity of the tooth, 
 and adapted properly. The mass 
 becomes hard, and after Severn] 
 months exhibits no decomposition . 
 
THO 
 
 THTJ 
 
 415 
 
 TEETH, Loose, to fasten. 
 
 Dissolve | oz. of myrrh in half a 
 pint of port wine, and 2 ozs. of oil 
 of almonds. Mix, and wash the 
 mouth every mor nin g. — Chew a 
 little catechu, or kino, or alum 
 occasionally. 
 
 TENCH, to fry. — Scale, gut 
 and well wash. Dry them, and 
 lay them separately on a board be- 
 fore the fire, after dusting some 
 flour over them. Fry them with 
 fresh dripping to a fine colour. 
 Serve with crimp parsley, and 
 plain butter. Tench may be 
 cooked the same as Trout , which 
 see. 
 
 TESTICLES, Cancer w.— The 
 same treatment as in Cancer, which 
 see. 
 
 TESTICLES, Inflammation of. 
 The part is much pained and swol- 
 len, the pain extending along the 
 spermatic cord ; there are sympto- 
 matic pains in the loins, &c. 
 
 Adopt a recumbent posture. 
 Suspend the part by means of a 
 bag truss. Foment with refriger- 
 ants, washes, and apply poultices, 
 and the stramonium ointment, or 
 ointment made of burnt sponge, 
 which is made by burning sponge in 
 a close vessel ; powder it, mix with 
 lard, and apply it. Poultices of 
 bread and milk, softened with oil 
 may be applied when the patient 
 is in bed. The discutient oint- 
 ment applied will be of great use. 
 The stramonium poultice is high- 
 ly recommended. 
 
 The food must be light, and the 
 drink diluting. "Wine, spirits, 
 and beer must be avoided. Aperi- 
 ents should be occasionally given, 
 and the general health established. 
 
 THOMPSON’S HOT DROPS 
 —Gum myrrh, 2 ozs. ; cayenne 
 pepper, 1£ drachm; spirit of wine, 
 1 pint. Put in a bottle, and shake 
 several times a day for a week. 
 Take from a teaspoonful in a little 
 
 warm tea. These drops remove 
 pain, and prevent mortification, in- 
 ternally and externally. It is a 
 fine remedy for rheumatism. It 
 will relieve the headache by taking 
 a dose, bathing the head with it, 
 and snuffing it up the nose. It is 
 good for bruises, sprains, swollen 
 joints, and old sores, &c., &c. 
 
 THRUSH. — An affection pecu- 
 liar to young children, during the 
 period of teething. It is an affec- 
 tion of the mucous membrane of 
 the mouth. It appears in small 
 white ulcers up on the tongue, 
 gums, and around the mouth. If 
 not mild it may extend to the 
 whole of the alimentary canal, from 
 the mouth down to the anus, at- 
 tended with flatulency, purgings, 
 &c. In this severe form it often 
 terminates fatally. Sometimes the 
 inside of the mouth becomes so raw 
 and sore, as to make it painful to 
 take nourishment. Elderly people, 
 and persons with debilitated con- 
 stitutions, are liable to this com- 
 plaint. 
 
 Attention should be paid to the 
 state of the general system, espe- 
 cially to the stomach and bowels. 
 An emetic is often of great service. 
 Give also a gentle aperient. Small 
 doses of magnesia, and the use of 
 lime water will be of great service 
 in removing the acid from the sto- 
 mach and bowels. The Neutral- 
 izing Mixture diluted may be given 
 till the bowels are acted upon. 
 Make a decoction of sage and 
 hyssop, add a little borax, and 
 wash the affected parts with it. 
 Let it be sweetened. A solution 
 of burnt alum has been recom- 
 mended ; or apply it pulverised. 
 
 THUNDER STORMS.— 
 During those storms, avoid trees, 
 and elevated objects of every kind. 
 If the flash is instantly followed 
 by thunder, it indicates that the 
 electric fluid is very near, and then 
 
416 
 
 TIC 
 
 TIN 
 
 a recumbent position is best. 
 
 Avoid rivers and ponds, because 
 water is a conductor, and persons 
 in boats are very likely to be struck 
 
 by the lightning. Avoid the 
 
 chimney, for the iron about the 
 grate, the soot, and the rarified air 
 
 are all conductors. Do not sit 
 
 near an open window, because a 
 draught of humid air is a good con- 
 ductor. In bed we are compara- 
 tively safe, for the feathers and 
 blankets are bad conductors, and 
 we are, to a great extent, insulated 
 in such situations. 
 
 TIC DOLOUREUX— Take £ 
 a pint of rose-water, add 3 tea- 
 spoonfuls of white vinegar, to form 
 a lotion. Apply it to the part af- 
 fected 4 or 5 times a day. It re- 
 quires fresh linen and lotion each 
 application : this will in 2 or 3 days 
 gradually take away the pain. 
 Quinine, either in pills or as a 
 draught, is also efficacious in re- 
 moving these pains. Quinine 
 
 Draught . — Sulphate of quinine, 2 
 grains; dilute® sulphuric acid, 2 
 drops ; spirit of nutmegs, 1 drachm ; 
 distilled water, 10 drachms. Mix. 
 A wine-glassful to be taken daily 
 at mid-day. 
 
 Cleanse the stomach and bowels 
 by an emetic and an aperient. 
 Give the Restorative Wine Bitters , 
 to which add a liittle of the sub- 
 carbonate of iron. If constipated, 
 take the Dyspeptic Bill . Cold 
 
 water cloths applied form no mean 
 remedy : also the Rheumaticliquid, 
 which see 
 
 If the pain is very severe, apply 
 the Stimulating Liniment , and af- 
 terwards a poultice made of hops, 
 powdered valerian, and a little 
 tincture of cayenne. I have found 
 extract of henbane, in the dose of 
 3 grains, formed into a pill, given 
 three times a day, to afford great 
 relief. 
 
 Vv here there is much irritation 
 
 of the nerves of the face, particular 
 attention must be paid to the state 
 of the digestive organs ; for nothing 
 tends more to keep up nervous ir- 
 ritability than indigestion. See 
 Indigestion. The extract of bella- 
 donna is a good preventive taken 
 previous to the attack. Take one 
 grain. Repeat, if necessary. Chlo- 
 roform is now used for Tic. It 
 should be advised by a skilful 
 chemist. 
 
 Or, pour a pint of boiling water 
 on 1 oz. of valerian root, and £ oz. 
 of cassia. Infuse 24 hours. Take 
 a wine-glassful three times a clay, 
 between meals, with a tea-spoonful 
 of powdered Peruvian bark in each 
 glass. Take no tea, coffee, ale, 
 porter, or acids, but a light, 
 nourishing diet; and keep the 
 bowels regular with a little Tur- 
 key rhubarb. 
 
 TIN COVERS, to eler-K 
 
 Mix the finest whiting with the 
 least drop of sweet oill ; rub well, 
 and wipe clean; then dust some 
 dry whiting over, and rub bright 
 with dry leather. 
 
 TINCTURE op LOBELIA.— 
 See page 233. Take 4 ozs. of the 
 dried plant, water, and spirits of 
 wine, of each, 1 pint; sulphuric 
 ether, 1 oz. ; spirits of nitric ether, 
 £ a pint. Macerate in a dark place 
 one or two weeks. Strain. Begin 
 with one or two drops at a time. 
 It is excellent for asthma, and 
 asthmatic or spasmodic cough. It 
 is good in hooping cough, chronic 
 bronchitis, croup, &c. 
 
 TINNING. — Plates or vessels 
 of brass or copper, boiled with a 
 solution of stannate of potassa 
 mixed with turnings of tin, be- 
 come, in the coarse of a few min- 
 utes, covered with a firmly attach- 
 ed layer of pure tin. A similar 
 effect is produced by boiling the 
 articles with tin filings and caus- 
 tic alkali, or cream of tartar. Ia 
 
TOB 
 
 TOM 
 
 417 
 
 the above way, chemical vessels 
 made of copper or brass may be 
 easily and perfectly tinned. 
 
 Tinning Process . — The articles 
 to be tinned are first covered with 
 diluted sulphuric acid, and when 
 quite cleaned in warm water, are 
 dipped in a solution of muriatio 
 acid, copper, and zinc, and then 
 plunged into a tin bath, to which 
 a small quantity of zinc has been 
 added. When the tinning is fin- 
 ished, the articles are taken out 
 and plunged into boiling water. 
 The operation is completed by 
 placing them in a very warm sand 
 bath. This process softens iron. 
 
 TINNING COPPER.— First 
 clean the copper with sandstone ; 
 then heat and rub it over with 
 sal-ammoniac. The tin, mixed 
 with powdered resin, is then placed 
 on the copper, which is made so 
 hot as to melt the tin, and to allow 
 of its being spread over the surface, 
 with a bit of tow. 
 
 TOAST AND CHEESE.— Cut 
 a slice of bread half an inch thick ; | 
 toast it slightly on both sides, so 
 as just to brown it. Cut a slice of 
 good Cheshire cheese aninch thick ; 
 place upon the toasted bread in a 
 cheese toaster to toast. Season 
 with salt, pepper, and mustard.- — 
 Or, the cheese may be mixed with 
 butter, yolk of egg, well mixed, 
 browned in a Dutch oven spread 
 upon toast. 
 
 TOAST and WATER.— Take 
 a thin slice of bread, and toast it 
 on both sides, until it is browned 
 all over, not burnt ; put it into a 
 jug, and pour water over it from 
 the tea kettle. Let the water be 
 in a boiling state. Cover the jug 
 and let it cool. 
 
 TOBACCO, British Serb . — 
 This is made of coltsfoot and plan- 
 tain leaves, with a smaller portion 
 of sage, thyme, eyebright, rose- 
 mary, wood betony, and yarrow. 
 
 TOFFY. — Butter, ozs. ; 
 sugar, 1 lb. ; melt and stir over the 
 fire till it comes to the crackled de- 
 gree. The addition of a little lemon 
 juice greatly improves it. Some 
 add ginger. A nice toffy may be 
 made as above, not boiled so much, 
 by the addition of well strained 
 jelly, as apricot, currant, raspberry, 
 strawberry, &c. 
 
 Everton Toffy requires more but- 
 ter. Some mix with the above 
 Toffy blanched Almonds. 
 
 TOFFY. — To 1 lb. of raw sugar 
 add 2 ozs. of butter. When boiled 
 to the crackled degree, gram it, 
 and pour it out in square tins, 
 either oiled or buttered. 
 
 TOLU LOZENGES. They 
 
 are good for Coughs . — Powdered 
 sugar, 5 ozs. ; cream of tartar \ 
 oz. ; tincture of balsam of tolu, l| 
 drachm. Mix well, and form into 
 lozenges with 10 drops of lauda- 
 num, and a solution of gum arabic. 
 
 TOMATO SAUCE.— Take 12 
 tomatoes, very red and ripe ; take 
 off the stalks, take out the seeds, 
 and press out the water. Put the 
 expressed tomatoes into a stewpan 
 with 1£ oz. of butter, a bay leaf, 
 and a little thyme ; put it upon a 
 moderate fire ; stir it into a pulp ; 
 put into it a good cullis, or the top 
 of broth, which will be better. . Rub 
 it through a search, and put it in- 
 to a stewpan with two spoonfuls of 
 cullis ; put in a little salt and cay- 
 enne. 
 
 Another .— Proceed as above with 
 the seeds and water. Put them 
 into a stewpan, with salt and cay- 
 enne, and three table-spoonfuls of 
 beef gravy. Set them on a slow 
 stove for an hour, or till properly 
 melted. Strain, and add a little 
 good stock, and simmer a few 
 minutes. 
 
 TOMATOES, stewed. — Pour 
 boiling water over 12 peeled toma- 
 toes; cut them into a stew-pan, 
 
 a 
 
418 
 
 TON 
 
 TON 
 
 with bread crumbs, salt, pepper, 
 butter, and a cooked onion. Sim- 
 mer long 1 . Add eggs before done. 
 
 TONGUE, to boil. If the 
 
 tongue be a dry one, steep in wa- 
 ter all night. Boil it three hours. 
 If you prefer it hot, stick it with 
 cloves. Clear off the scum, and 
 add savoury herbs when it has 
 boiled two hours ; but this is op- 
 tional. Rub it over with the yolk 
 of an egg ; strew over it bread 
 crumbs ; baste it with butter ; set 
 it before the fire till it is of a light 
 brown. When you dish it up, 
 pour a little brown gTavy, or port 
 wine sauce mixed the same way as 
 for venison. Lay slices of currant 
 jelly round it. 
 
 TONGUE, to eat cold . — Season 
 with common salt and saltpetre, 
 brown sugar, a little bay-salt, pep- 
 per, cloves, mace, and allspice, in 
 fine powder, for a fortnight ; then 
 take away the pickle, put the 
 tongue into a small pan, and lay 
 some butter on it ; cover it with 
 brown crust, and bake slowly till 
 so tender that a straw would go 
 through it. 
 
 The thin part of tongues, when 
 hung up to dry, grates like hung 
 beef, and also makes a fine addition 
 to the flavour of omelets. 
 
 TONGUE, to pickle for boiling . 
 —Cut off the root, but leave a lit- 
 tle of the kernel and fat. Sprinkle 
 some salt, and let it drain from 
 the slime till next day : then for 
 each tongue mix a large spoonful 
 of common salt, the same of coarse 
 sugar, and about half as much of 
 saltpetre; rub it well in, and do 
 so every day. In a week add 
 another heaped spoonful of salt. 
 If nibbed every day, a tongue will 
 be ready in a fortnight ; but if on- 
 ly turned in the pickle daily, it 
 will keep four or five weeks with- 
 out being too salt. 
 
 When it is to be dressed, boil it 
 
 till extremely tender; allow five 
 hours ; and if done sooner, it is 
 easily kept hot. The longer kept 
 after drying the higher it will be: 
 if hard, it may require soaking 
 three or four hours. 
 
 Another way . — Clean as above : 
 for two tongues allow an ounce of 
 saltpetre, and an ounce of salts of 
 prunella ; rub them well. In two 
 days, after well rubbing, cover 
 them with common salt, turn 
 them every day for three weeks, 
 then dry them, and rub over them 
 bran, and smoke them. In ten 
 days they will be fit to eat. Keep 
 in a cool dry place. 
 
 TONGUE, to pot.—— Rub the 
 tongue with 1 oz. of saltpetre, and 
 4 ozs. of brown sugar; let it lie 2 
 days ; then boil it till it is quite 
 tender. Take off the 6kin and side 
 bits ; then cut the tongue in very 
 thin slices, and beat it well, with 1 
 lb. of butter, mace, pepper, and 
 salt to taste. Then pot, and pour 
 over it clarified butter. ffu. 
 
 TONGUES, to salt. Scrape 
 
 the tongue, and dry dean with a 
 cloth ; salt with common salt, and 
 \ oz. of saltpetre to every tongue ; 
 lay them in a deep pot, and turn 
 them every day for 9 days. Salt 
 them again, and let them lie 6 days 
 longer. Take up ; dry ; flour them, 
 and hang up. 
 
 TONGUE, to stew .— Salt a 
 tongue with saltpetre and common 
 salt for a week, turning it every 
 day. Boil it tender enough to peel; 
 when done, stew it in a moderately 
 strong gravy; season with soy, 
 mushroom ketchup, cayenne, poun- 
 ded cloves, and salt if necessary. 
 
 Serve with truffles, morels, and 
 mushrooms. In both this receipt 
 and the last, the roots must be ta- 
 ken off the tongues before salting, 
 but some fat left. 
 
 TONICS.— Medicines strength- 
 ening the system in general. 
 
TOO 
 
 TOO 
 
 419 
 
 TONIC BITTERS.— See page 
 61. The following herbs are for 
 tonic bitters. They may be in- 
 fused or decocted. They increase 
 the tone or contractility of all 
 the muscular fibre, and thereby 
 strengthen the whole body. They 
 drive away fever, increase the ap- 
 petite, expel worms, &c. — White 
 . Poplar bark , Golden Seal , Gum 
 Myrrh , Tansy , Dandelion Root , 
 Balmony, Hops , Centaury , Bog- 
 bean, Gentian , Barberry Bark , 
 Columba , Unicorn Moot , Worm- 
 wood, Quassia, Camomile Flowers. 
 
 TONIC PILL.— Extract of gen- 
 tian, 2 scruples ; sulphate of iron, 
 16 grains ; sulphate of quinine, 10 
 grains. Mix, and form into pills. 
 Take one pill three times a day. 
 
 TONIC TINCTURE.— Peru- 
 vian bark, bruised, 1§ oz. ; orange 
 peel, bruised, 1 oz. ; brandy, or 
 proof spirit, 1 pint. Infuse ten 
 days ; shake the bottle every day. 
 Pour off the liquor, and strain. 
 Take a tea-spoonful in a wine- 
 glassful of water twice a day, when 
 you feel languid. 
 
 TOOTHACHE REMEDIES. 
 — The following are good : — 
 
 1. Oil of cloves, £ drachm; 
 laudanum, 2 drachms; powdered 
 alum, 1 drachm ; spirits of nitre, 2 
 drachms ; chloroform, £ drachm. 
 Mix. Apply with lint. 
 
 2. A mixture of two parts of the 
 liquid ammonia of commerce, with 
 one of some simple tincture, (tinc- 
 ture of Benjamin, &c.) is a good 
 remedy for toothache. A piece of 
 lint dropped into this mixture and 
 introduced into the carious tooth, 
 when the nerve is immediately 
 cauterised, and the pain stopped. 
 
 3. Saturate a little cotton wool 
 with oil of cloves, and put it to the 
 tooth.— The oil of cloves might be 
 kept ready in a bottle. It would 
 be more efficacious if mixed with 
 camphor, and two or three drops 
 
 of chloroform. Or creosote, one 
 
 part ; spirits of wine, ten parts ; 
 mix, and apply. 
 
 4. Sometimes diluted ammonia 
 relieves the toothache. Also a 
 mixture of camphor, laudanum, oil 
 of cloves, and chloroform. Mix 
 well. — Or keep in the mouth warm 
 water and salt, with one-fourth of 
 laudanum. 
 
 5. Take of alum, in powder, 
 two drachms ; spirits of nitre, 
 seven drachms. Mix, and apply 
 it to the teeth. 
 
 6. Take 3 spoonfuls of brandy, 
 adding to it 1 drachm of camphor, 
 with 30 or 40 drops of laudanum. 
 Drop a little on some lint. Apply 
 it to the affected tooth and gum. 
 A little tincture of cayenne would 
 be an improvement. 
 
 7. Be electrified through the 
 teeth.^— Or apply to the aching 
 
 tooth an artificial magnet. Or 
 
 lay roasted parings of turnips, as 
 hot as may be, behind the ear.—— 
 Or, lay a clove of garlic on the 
 
 tooth. Or keep the feet in warm 
 
 water, and rub them well with 
 bran just before bed time. 
 
 8. Alum reduced to an impalpa- 
 ble powder, three drachms ; ni- 
 trous spirit of ether, 1 scruple ; 
 mix ; and apply to the tooth.- — 
 Or, take of compound tincture of 
 Benjamin, and Battley’s solution 
 of opium, of each, one drachm. 
 Mix. A little dropped on cotton, 
 and applied to the hollow, and the 
 g um of a decayed tooth, will afford 
 effectual relief. 
 
 9. Take of tincture of cayenne, 
 oil of cloves, and oil of summer 
 savory, equal parts ; put into three 
 table-spoonfuls of spirit of wine. 
 Add six drops of chloroform. Ap- 
 ply to the affected tooth and gums. 
 Apply to the face at the same time 
 a flannel bag of hops and camomile 
 flowers saturated with hot vine- 
 gar, and thirty drops of laudanum. 
 
420 
 
 TOO 
 
 TEI 
 
 10. Warm water and salt kept 
 in the mouth for some time, and 
 renewed, is a good remedy. 
 
 TOOTHACHE, to prevent . — 
 Wash the mouth with cold water 
 every morning, and rince them 
 after every meal.^— Or, rub the 
 teeth often with tobacco ashes. — 
 yy^esleu 
 
 TOOTH POWDERS. — The 
 following are recommended : — 
 
 1. Take \ oz. of powdered gum 
 myrrh, 1 oz. of powdered bark, 2 
 drachms of cream of tartar, 1 
 drachm of bole ammoniac, mix in 
 a mortar. A constant use of this 
 powder will cause the teeth to ob- 
 tain a beautiful whiteness, and 
 preserve them from decaying, and 
 prevent the toothache. 
 
 2. Peruvian bark, charcoal, ar- 
 menian hole, of each, § oz. ; pow- 
 dered cinnamon, and bicarbonate 
 of soda, of each, £ oz. ; oil of cin- 
 namon, 4 drops. Mix. 
 
 3. One, to cure a bad breath . — 
 Cream of tartar and chalk, each 
 | oz. ; myrrh, powdered charcoal, 
 2 drachms ; powdered orris root, § 
 a drachm ; powdered Peruvian 
 bark, 2 drachms. Mix well to- 
 gether. — Rubbing the gums with 
 salt occasionally destroys the ani- 
 malcula which probably cause de- 
 cay and aching of the teeth. 
 
 4. Pounded charcoal very fine, 2 
 ozs. ; Peruvian bark, 1 oz. ; cam- 
 phor, \ oz. 
 
 5. Prepared chalk, orris root, 
 and charcoal, powdered, equal 
 parts. 
 
 6. Coffeee newly ground fine, 
 mixed with charcoal, is a first rate 
 powder. Scent as you like. 
 
 7. Powdered cuttle-fish, 8 ozs. ; 
 powdered charcoal, 2 ozs. ; burnt 
 alum, 1 oz. j powdered myrrh, 1 
 oz. Mix. 
 
 TOOTH WASHES.— Tincture 
 of myrrh, diluted with water, and 
 camphorated spirits. Or, a so- 
 
 lution of borax and camphorated 
 spirit combined. 
 
 TRACING PAPER.— Use 
 Canada balsam dissolved in spirits 
 of wine, and a little turpentine. 
 Apply with a soft brush, or sponge, 
 and hang up to dry. The best 
 tissue paper should be used. 
 
 TREACLE BEER.— Take 4 
 lbs. of treacle, 2 ozs. of hops, and 
 | oz. ofginger bruised. Pourup- 
 on the same 4 gallons of boiling 
 water. Ferment with a small cup- 
 ful of yeast. 
 
 TREACLE PARKIN.— Oat- 
 meal, 4 lbs. ; flour, 1 lb. ; butter, 
 1 lb. ; treacle, 4 lbs. ; sugar, 1 lb. ; 
 ginger, l|oz. ; sweet pepper, 1 oz. ; 
 carraway seeds, 1 oz. ; carbonate 
 of soda, 3 teaspoonfuls. Add half 
 a cupful of cream, which with the 
 treacle, sugar, and butter, must 
 be well rubbed into the meal and 
 flour. Warm the treacle and su- 
 gar in the oven, and mix well.— 
 See Parkin. 
 
 TREACLE POSSET.— Boil a 
 small basinful of milk, and put in 
 treacle sufficient to curdleit. Drink 
 it on retiring to bed. It generally 
 cures a severe cold by producing 
 profuse perspiration, and dispelling 
 . the fever of the patient. Gu. 
 
 TREACLE PUDDING.— 
 Make the paste as for other boiled 
 puddings, adding treacle, and small 
 raisins, (or without,) according to 
 taste. Boil in a cloth three hours. 
 Serve with sweetened melted but- 
 ter. 
 
 TRIFLE, to make . — Lay maca- 
 roons and ratafia drops over the 
 bottom of your dish, and pour in 
 as much raisin wine as they will 
 suck up ; then pour on them cold 
 rich custard and some rice flour. 
 It must stand two or three inches 
 thick ; on that put a layer of rasp- 
 berry-jam, and cover the whole 
 with a very high whip made the 
 day before, of rich cream, the 
 
TRO 
 
 TUM 
 
 421 
 
 whites of two well beaten eggs, 
 sugar, lemon-peel, and raisin wine. 
 
 TRIPE, to fricassee . — Cut into 
 small square pieces. Put them 
 into the stewpan with as much 
 sherry as will cover them, with 
 pepper, ginger, a blade of mace, 
 sweet herbs, and an onion. Stew 
 15 minutes. Take out the herbs 
 and onion, and put in a little shred 
 parsley, the juice of a small lemon, 
 half an anchovy cut small, a gill 
 of cream, and a little butter, or 
 yolk of an egg. Garnish with 
 lemon. 
 
 TRIPE, to fry . — Cut the tripe 
 into small square pieces; dip them 
 in yolks of eggs, and fry them in 
 good dripping, till nicely brown ; 
 take out, and drain, and serve 
 with plain melted butter. 
 
 TROUT, a-la-Genevoi$e .- Clean 
 the fish well ; put it into the 
 stew-pan, adding half champagne 
 and half sherry wine. Season it 
 with pepper, salt, an onion, a few 
 cloves stuck in it, and a small 
 bunch of parsley and thyme ; put 
 in it a crust of French bread ; set 
 it on a quick fire. When done, 
 take the bread out, bruise it, and 
 thicken the sauce ; add flour and 
 a little butter, and boil up. Lay 
 the fish on the dish, and pour the 
 sauce over it. Serve it with sliced 
 lemon and fried bread. 
 
 TROUT, to broil. — Wash, dry, 
 tie it, to cause it to keep its shape ; 
 melt butter, add salt, and cover 
 the trout with it. Broil it gradu- 
 ally in a Dutch oven, or in a com- 
 mon oven. Cut small an anchovy, 
 and chop some capers. Melt some 
 butter with a little flour, pepper, 
 gait, nutmeg, and half a spoonful 
 of vinegar. Pour it over the trout, 
 and serve it hot. 
 
 TROUT, to fry . — Do them the 
 same as Graylings. See page 187. 
 
 TROUT, to pot.— i The same as 
 lobsters , which see. 
 
 TROUT, Slewed . — Wash two 
 middle-sized trout clean, and wipe 
 them dry, lay them in a stew-pan 
 with half an onion cut in thin 
 slices, a little parsley, two cloves, 
 one blade of mace, two bay leaves, 
 a little thyme, salt and pepper to 
 taste, a pint of stock, and a glass 
 of port wine ; simmer gently for 
 thirty minutes, take it out, strain 
 the gravy, thicken with butter 
 and flour, and stir it over a sharp 
 fire for five minutes; pour over 
 the trout and serve. 
 
 TRUE LOVERS’ KNOTS.— 
 Roll out a piece of puff paste into 
 a thin sheet, cut it into pieces three 
 or four inches square, fold each 
 comer over into the centre, and 
 cut a piece out from each side, 
 leaving it in the form of a true 
 lover’s knot; put them on a tin, 
 and bake them in a moderate oven ; 
 when they are done, place some 
 jam or preserve on each point, and 
 some in the centre. 
 
 TUMOURS, Cure of— To re- 
 move tumours. Dr. Simpson, of 
 Edinburgh, introduces a hollow 
 acupuncture needle, or very fine 
 trocar, into their tissue, and injects 
 in a few drops of some irritant li- 
 quid, such as a solution of chloride 
 of zinc, perchloride of iron, or 
 creosote. The effect has been to 
 destroy the vitality of the tumours 
 so treated, and they have been sep- 
 arated. We have seen a similar 
 plan adopted in Paris by M. Mai- 
 sonneuve. He had slender stylets, 
 made of a paste composed of flour, 
 water, and chloride of zinc. These 
 are baked. A puncture is made in 
 the tumour, the caustic stylet is 
 inserted, broken off, and left . We 
 saw several malignant tumours 
 treated in this manner, and some 
 cases in which a healthy granula- 
 ting surface was left, after the sep- 
 aration of tumours which had been 
 destroyed in this manner. 
 
422 
 
 TUR 
 
 TUR 
 
 TURBOT, Fillet 8 of. — After 
 having skimmed and honed the 
 fish, divide into square pieces the 
 remains of cold turbot and lobster 
 sauce ; brush them over with egg, 
 sprinkle with bread crumbs mixed 
 with a little minced parsley and 
 seasoning. Lay the fillets in a 
 baking-dish, with sufficient butter 
 to baste with. Bake for £ hour, 
 andmoisten them well with the but- 
 ter. Put a little lemon-juice and 
 grated nutmeg to the cold lobster 
 sauce ; make it hot, and pour over 
 the fish, which must be well drain- 
 ed from the butter. Garnish with 
 parsley and cut lemon. 
 
 TURBOT, to boil . — Set the fish 
 in cold water sufficient to cover it 
 completely, throw a handful of salt 
 and a glass of vinegar into it, and 
 let it gradually boil : be very care- 
 ful that there fall no blacks : but 
 skim it well, and preserve the beau- 
 ty of the colour. 
 
 Serve it garnished with a com- 
 plete fringe of curled parsley, lemon 
 and horse-radish. 
 
 The sauce must be the finest 
 lobster, and anchovy, and plain 
 butter, served plentifully in separ- 
 ate tureens. 
 
 TURBOT, to fry . — Cut the tur- 
 bot across, as if it were ribbed. 
 Flour it, and put it into a large 
 frying-pan, with lard to cover it. 
 Fry till brown ; drain. Clean the 
 pan, and pour into it sherry wine, 
 almost enough to cover it, anchovy, 
 salt, nutmeg, and a little ginger. 
 Stew the fish in it till half the li- 
 quor is wasted. Take out the fish, 
 and pnt into the pan a piece of 
 butter rolled in flour, and some 
 minced lemon. Simmer till of a 
 proper thickness. Lay in a dish 
 rubbed with shalot. Pour the hot 
 sauce over it, and serve. 
 
 TURKEY, to carve . — A turkey 
 roasted or boiled is trussed and sent 
 
 to the table like a fowl, and cut up 
 like a pheasant. The best parts 
 are the white ones, the breast, 
 wings, and neck bones. The neck 
 is taken away, and the hollow part 
 under the breast stuffed with force- 
 meat, which is to be cut into thin 
 slices, from the rump to the neck, 
 and a slice given with each piece 
 of Turkey. 
 
 TURKEY, to boil. Make a 
 
 stuffing of bread, herbs, salt, pep- 
 per, nutmeg, lemon-peel, a few 
 oysters or anchovy, a bit of butter, 
 some suet, and an egg ; put this 
 
 into the crop, fasten up the skin 
 and boil the turkey in a floured 
 cloth to make it very white. Have 
 ready oyster-sauce made with but- 
 ter, a little cream, and a spoonful 
 of soy, if approved, and pour it 
 over the bird ; or liver and lemon- 
 sauce. Hen-birds are best for 
 boiling, and should be young. 
 
 TURKEY, a laDaube.-^C ut 
 the turkey down the back, just 
 enough to bone it. Stuff it with 
 nice forcemeat, made of bread 
 crumbs, and oysters chopped fine, 
 pepper, salt, shalots, thyme, pars* 
 
TUE 
 
 TUR 
 
 423 
 
 ley, and butter. Fill, and sew it 
 up. Tie it in a clean cloth, and 
 boil it very white. Serve it with 
 oyster sauce, made good. Or take 
 the bones with a piece of veal, 
 mutton, and bacon, and make a 
 rich gravy, seasoned with pepper, 
 salt, mace, and shalots. Strain, 
 and stew the turkey in it, after it 
 has been half boiled half an hour. 
 Dish it up in the gravy, after it is 1 
 well skimmed, strained, and thick- I 
 ened with a few mushrooms stewed I 
 white, or stewed palates, forcemeat J 
 balls, and pieces of lemon, fried 
 oysters, See. 
 
 TURKEY, to hash . — Take off 
 the legs; cut the thighs in two 
 pieces; cut off the pinions and 
 breast in large pieces. Take off 
 the skin, or it will give the gravy 
 a greasy taste. Stew with a pint 
 of gravy, a teaspoonful of lemon- 
 pickle, the end of a lemon, and a 
 little mace ; boil the turkey seven 
 minutes. Put it on your dish ; 
 thicken the gravy with flour and 
 butter. Mix the yolks of two eggs 
 with a spoonful of thick cream ; 
 put it on the gravy ; shake it over 
 the fire till it is hot, but do not let 
 it boil. Strain, and pour it over 
 the turkey. Lay sippets round, 
 and garnish with lemon and pars- 
 ley. 
 
 TURKEY, to roast.—- The 
 sinews of the legs should be drawn 
 whichever way it is dressed. The 
 head should be twisted under the 
 wing ; and in drawing it, take care 
 not to tear the liver, nor let the 
 gall touch it. 
 
 Put a stuffing of sausage-meat ; 
 or, if sausages are to be served in 
 the dish, a bread stuffing. As this 
 makes a large addition to the size 
 of the bird, observe that the heat 
 of the fire is constantly to that 
 part ; for the breast is often not 
 done enough. A little strip of 
 paper should be put on the bone to 
 
 hinder it from scorching while the 
 other parts roast. Baste well and 
 froth it up. Serve with gravy in 
 the dish, and plenty of bread- 
 sauce in a sauce-tureen. Add a 
 few crumbs, and a beaten egg to 
 the stuffing of sausage-meat. 
 
 TURKEY PATTIES, to make. 
 —Mince some of the white part, 
 and, with grated lemon, nutmeg, 
 salt, a very little white pepper, 
 cream, and a bit of butter warmed, 
 fill the patties. 
 
 TURKEY, pulled . — Divide the 
 meat of the breast by pulling in- 
 stead of cutting ; then warm it in 
 a spoonful or two of white gravy, 
 and a little cream, grated nutmeg, 
 salt, and a little flour and butter ; 
 don’t boil it. The leg should be 
 seasoned, scored, and broiled, and 
 put into the dish with the above 
 round it. Cold chicken does as 
 well. 
 
 TURNIPS, to mash. Boil 
 
 them very tender. Strain till no 
 water is left. Place in a sauce- 
 pan over a gentle fire, and stir 
 well a few minutes. Do not let 
 them bum. Add a little cream, 
 or milk, or both, salt, butter, and 
 pepper. Add a table-spoonful of 
 fine sugar. Stir and simmer five 
 minutes longer. 
 
 TURNIP PIE.— Season mut- 
 ton 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 put on the steaks. Put two 
 or three good spoonfuls of milk in. 
 Y ou may add sliced onion. Cover 
 with a crust. 
 
 TURNIP SOUP.— Take off a 
 knuckle of veal all the meat that 
 can be made into cutlets, &c., and 
 set the rest on to stew with an 
 onion, a bunch of herbs, a blade of 
 mace, and five pints of water; 
 close it on a slow fire five hours. 
 Strain it, and set it by till next 
 
424 
 
 TWI 
 
 TYP 
 
 day ; then take the fat and sedi- 
 ment from it, and simmer it with 
 turnips cut into small dice till ten- 
 der ; season with salt and pepper. 
 Before serving, rub down half a 
 spoonful of flour with half a pint 
 of good cream, and the size of a 
 walnut of butter. Simmer a small 
 roll in the soup till wet through, 
 and serve this with it. It should 
 be as thick as middling cream. 
 
 TWELFTH CAKE. — Flour, 
 butter, sifted loaf sugar, of each, 
 2 lbs. ; 18 eggs ; currants, 4 lbs. ; 
 almonds, blanched and chopped, 
 | lb. ; citron, \ lb. ; candied or- 
 ange and lemon-peel, cut into thin 
 slices, 1 lb. ; alargenutmeg grated; 
 ground allspice, £ oz. ; ground 
 cinnamon, mace, ginger, and cor- 
 riander, £ oz. each, and a gill of 
 brandy. 
 
 Put the butter into a stew-pan, 
 and work it into a smooth cream 
 with the hand, and mix it with 
 the sugar and spice for sometime ; 
 break in the eggs by degrees, and 
 beat 20 minutes. Stir in the bran- 
 dy, then the flour, and work it a 
 little ; add the fruit, sweetmeats, 
 and almonds, and mix all together 
 lightly. Have ready a hoop, 
 cased with paper on a baking plate ; 
 put in the mixture; smooth it on 
 the top with the hand dipped in 
 milk, Put the plate upon another 
 elevated a little, to prevent the 
 bottom from colouring too much. 
 Bake it in a slow oven four hours 
 or more, and when nearly cold, 
 Spread the ice over it. 
 
 TWIST, to make. — Put 6 lbs. 
 of loaf sugar into a pan with 1| 
 pint of water, boil it gradually for 
 half an hour ; when it is boiled 
 enough it will snap like glass, by 
 putting the tube of a pipe into the 
 pan, and then into water ; after 
 which pour it out on a smooth 
 stone tiU cold ; then take a part 
 of that, and pull it on a long nail 
 
 till it becomes very white; then 
 lap it over the other which is on 
 the stone ; and make it up either 
 for twist, or cut it in short lengths. 
 
 TWIST, Common . — Boil 3 lbs. 
 of raw sugar in a pint of water 
 over a slow fire ; skim it not ; 
 when boiled enough, pour it on a 
 stone ; take a part of it and pull 
 it like wax, and it will turn white, 
 twist it over the other, and roll it 
 small ; then cut it into lengths of 
 twist. Put a few drops of the oil 
 of peppermint into the sugar when 
 boiled and poureduponthe stone, to 
 flavour it. 
 
 TWIST, Paradise .— Boil 3 lbs. 
 of loaf sugar in half a pint of wa- 
 ter, for half an hour ; put in it a 
 little gum water to clear it and a 
 table-spoonful of vinegar, which 
 will cause it to give you more 
 time to make it up ; pull one part 
 of it and lap it over the other; 
 cut it into twist, roll and streak it 
 with red and white. 
 
 TYPHUS FEVER. From 
 
 the Greek tuphos , stiwor. It is 
 generally indicated by certain 
 well-marked symptoms. It is 
 characterised by great lethargy, 
 prostration of muscular power, 
 and sometimes delirium. 
 
 It commences with pain in the 
 head, slight shiverings, vomiting, 
 debility, sighing, loss of appetite, 
 oppressive breathing, great mental 
 anxiety and depression, uneasiness 
 in the back; the pulse is quick 
 and small, dry tongue, with a 
 brown or black crust ; urine pale, 
 then high-coloured with a had 
 smell, evacuations black and offen- 
 sive, breath hot and offensive. 
 The delirium becomes more con- 
 stant, and at length changes to a 
 stupor. An eruption of livid spots 
 sometimes appears. Great purg- 
 ing, cold clammy perspiration, 
 and hiccup, precede its fatal term- 
 ination. 
 
TYP 
 
 TYP 
 
 425 
 
 The favourable termination of 
 typhus is indicated by a gradual de- 
 crease of those symptoms ; by the 
 disappearance of stupor in the face 
 of the patient, and his increasing 
 attention to things around him; 
 the pulse becomes moderated, the 
 heat of the skin natural, the tongue 
 becomes clean, &c. 
 
 Treatment . — If there is nausea, 
 oppression, and sickness, give an 
 emetic ; and if the patient is chilly, 
 give the Vapour Bath , and then 
 the Sudorific Powder to promote 
 perspiration, which will give much 
 ease, and dislodge from the fauces 
 phlegm, and other morbific matter 
 endangering suffocation. Observe 
 an emetic in the first stages of ty- 
 phus is of the utmost importance, 
 and at any time before pros- 
 tration commences. It has been 
 known to restrain the disease in- 
 stantly, and in many cases to mit- 
 igate the symptoms. 
 
 If the patient is constipated, 
 aperients must be given. But if 
 there is a tendency to diarrhoea, ; 
 they must be omitted, or be ad- 
 ministered sparingly ; a small dose 
 of rhubarb and magnesia may act 
 as a corrective, or a single tea- 
 spoonful of castor oil. 
 
 Dr. Beach says, “In typhus, 
 the brain and the system generally, 
 are thrown into an unhealthy state, 
 by an accumulation of acrid and 
 vitiated bile, and matter collected 
 in the stomach and first passages, 
 caused by an inactive and torpid 
 state of the liver. Delirium, great 
 heat, and prostration of strength, 
 takeplacefromthiscause. Thesym- 
 pathy existing between these or- 
 gans is surprising ; if one is healthy 
 so is another ; if one is in a mor- 
 bid condition, those that sympa- 
 thize with it are also diseased. 
 Hence the very great importance 
 of exciting a healthy state of the 
 stomach, liver, and the whole ali- 
 
 mentary canal. Aperients are ad- 
 mirably calculated to fulfil this 
 indication. They cleanse and 
 stimulate at the same time ; and 
 although a patient may be very 
 weak, he will gain strength under 
 the administration of repeated 
 purgatives. They may be given 
 in moderate doses, in protracted 
 cases, every other day. Persons 
 in a very low or distressed state of 
 typhus fever will soon assume a 
 more healthy appearance after the 
 administration of purgatives. The 
 combination of a tonic, as a solu- 
 tion of quinine, with purgatives, 
 would render them more beneficial. 
 
 A Scotch physician observes, — 
 “By oft sponging the surface of 
 the body with cold water and vine- 
 gar, and the application of cold to 
 the head, and bathing the feet in 
 warm water, the discomfort and 
 headache of the patient may be 
 mitigated. Pain in the belly, or 
 tenderness, in typhoid fever is best 
 met by the use of warm fomenta- 
 tions.” 
 
 Where there is great sensibility 
 and swelling of the abdomen, 
 showing an inflammatory state of 
 the intestines, and where the 
 stomach rejects medicine, the use 
 of injections is indicated. 
 
 The saline mixture should be 
 given in a state of effervescence ; 
 or a table-spoonful of yeast twice 
 a day. Fixed air affords as much 
 relief as any medicine, and has, in 
 some instances, proved an effectual 
 remedy, not by counteracting pu- 
 trescency, but by cooling the body, 
 abating thirst, and diminishing 
 the morbid irritability of the sys- 
 tem. 
 
 Let the patient drink balm and 
 pennyroyal tea, and take the Dia- 
 phoretic Powder ; for no medicines 
 stand higher than those which 
 produce perspiration ; though too 
 much sweating must not be pro- 
 
426 
 
 TYP 
 
 ULC 
 
 motcd, as debility may follow. A 
 mere moisture of the skin through 
 the disease, must be maintained. 
 In thirst give a teaspoonful of 
 spirits of nitre in a weak decoction 
 of Peruvian bark. The juice of 
 houseleek and sugar is an excel- 
 lent febrifuge. See Houseleek. 
 Frequently wash the body with 
 cold or tepid, or warm water and 
 vinegar. The salutary effects are 
 often soon visible. Rub the body 
 well with the flannel and liquid. 
 
 Great attention must be paid to 
 cleanliness. The patient’s face, 
 breast, neck, &c., must be often 
 washed, his linen often changed ; 
 there must be good ventilation, 
 and plentiful fumigation. Sprinkle 
 the room with vinegar, camphor- 
 ated spirits, or chloride of lime. 
 Acidulous fruits should be given, 
 as grapes, oranges, lemons, &c. 
 If the throat is sore, give the ap- 
 propriate gargles. Should the 
 patient sink in the advanced stages, 
 give port wine diluted with the 
 same quantity of water. Give a 
 wine-glassful several times a day. 
 —Or a little weak brandy, am- 
 monia, and water, mixed warm. 
 If the feet are cold, put to them a 
 bottle of hot water, wrapped in a 
 vinegar and water cloth, and rub 
 the surface of the body with the 
 Stimulating Liniment. If signs 
 of putrescency appear, give yeast 
 in a little wine, adding two tea- 
 spoonfuls of fresh powdered char- 
 coal, and a little solution of quinine. 
 Bottled porter may also be given. 
 Let the patient be supported by 
 beef-tea, gruel, &c. Should one 
 part of the body be heated more 
 than another, apply to the heated 
 part a poultice of hops and vine- 
 gar, with a little tincture of cay- 
 enne. 
 
 In diarrhoea, lime water is a suit- | 
 able remedy ; when more severe, I 
 chalk mixture with a little lauda- I 
 
 num may be substituted; when 
 blood appears, more decided as- 
 1 tringent remedies are needed, as 
 gallic acid, or acetate of lead. In 
 typhus fever, bed sores, by long 
 lying, are formed. Wash the skin 
 with rum or other spirit to prevent 
 this. If broken, apply a healing 
 plaster, or a poultice made of slip- 
 pery elm and butter. 
 
 ULCER. — An ulcer is an injury 
 done to the flesh from which issues 
 matter, or some kind of discharge, 
 with more or less pain and inflam- 
 mation. 
 
 The common ulcer should be 
 kept clean and cool, and protected 
 ! from the atmosphere, especially in 
 | frosty or cold weather. It should 
 : be washed now and then with 
 warm soap-water. Put upon it a 
 little lint, wet occasionally with 
 salt and water, and put over it the 
 Black Salve. Perhaps the best 
 dressings are the saturnine cerate, 
 described hereafter. Poultices 
 made of the oak bark, sumach 
 bark, may be used alternately. 
 
 Sometimes ulcers are very irri- 
 table, tender, and painful. They 
 discharge a thin acrid fluid. They 
 should be steamed every night 
 with a bitter decoction, and occa- 
 sionally washed with an infusion 
 of camomile flowers, or a strong 
 decoction of wild cherry bark, with 
 a little spirit. Poultice with slip- 
 pery elm, mixed with a strong de- 
 coction of poplar bark, and a trifle 
 of salt. Repeat, as required. 
 
 If the ulcer or ulcers are indo- 
 lent, steam as before, and apply 
 the Cancer Plaster, with only a 
 trifle of the white vitriol mixed 
 with it; or, sprinkle the ulcer 
 with powdered blood-root. 
 
 Sometimes ulcers become very 
 much inflamed, and assume a livid 
 colour; they are covered with 
 small vesicles or blisters, as in 
 
ULC 
 
 ULC 
 
 427 
 
 mortification. Wash the ulcer 
 ■with tincture of myrrh, and apply 
 a poultice made of charcoal, yeast, 
 slippery elm, ginger, and a minute 
 portion of tincture of cayenne. 
 Bear it as long as possible. Then 
 apply the saturnine cerate. 
 
 The following is recommended 
 by Dr. Beach : — Take sweet clover 
 tops and stalks, burdock leaves, 
 and parsley, a handful of each ; 
 get the strength out by boiling ; 
 strain, and add 1 lb. of resin, and 
 £ lb. of fresh butter ; simmer until 
 of a proper consistence. 
 
 A cold water cloth constantly 
 applied is a good remedy. Put a 
 little cerate on the ulcer previously. 
 
 Attend to the general health, by 
 cleansing the stomach and bowels, 
 and then giving tonics. 
 
 i Saturnine Cerate . Powdered 
 
 acetate of lead, 2 drachms ; white 
 wax, 2 ozs. ; olive oil, half a pint. 
 Melt the wax in the oil, and add 
 gradually the acetate of lead, sep- 
 arately rubbed down with a por- 
 tion of the oil reserved for that 
 purpose. 
 
 ULCER. — Dry and powder a 
 walnut leaf, and strew it on, and 
 lay another walnut leaf on that. — 
 Or, boil walnut-tree leaves in water 
 with a little sugar. Apply a cloth 
 dipped in this, changing it once in 
 two days. This has done wonders. 
 
 Or, foment morning and eve- 
 ning with a decoction of walnut- 
 tree leaves, and bind the leaves on. 
 This has cured foul bones ; yea, 
 and a leprosy. Foment morning 
 and evening with a decoction of 
 mint ; then sprinkle on it finely- 
 
 powdered rue.- Or, burn to 
 
 ashes, but not too long, the stalks 
 on which the red coleworts grow. 
 Make a plaster of this and fresh 
 butter. Change it once a day. 
 
 Or apply a poultice of boiled 
 
 parsnips. This will cure even 
 when the bone is foul.— Wesley. 
 
 ULCERATED GUMS. — Di- 
 lute elixir of vitriol, so as to make 
 it slightly acid, and wash the 
 
 mouth frequently with it. Or 
 
 wash with diluted tincture of 
 myrrh. 
 
 ULCEROUS SORES. See 
 
 Logicood. 
 
 URINE, Involuntary . — It pro- 
 ceeds from weakness of the urinary 
 organs caused by the great use of 
 tea and coffee, ardent spirits, &c. 
 It is often an attendant of advan- 
 ced life, especially when the habits 
 have been irregular. It sometimes 
 results from paralysis. It is a 
 very troublesome complaint. 
 
 “ If the patient can endure it, 
 use the cold bath. Or, take a tea- 
 spoonful of powdered agrimony in 
 a little water morning and evening. 
 Or a quarter of a pint of alum pos- 
 set every night.” — Wesley. 
 
 Make a decoction of bayberry 
 bark, hemlock bark, wild cherry 
 tree bark. Bruise them. Take a 
 wine-glassful at a time. Use at 
 the same time the Diuretic Drops. 
 Take occasionally 6 or 7 drops of 
 laudanum in a little water. Ab- 
 stain from tea and coffee, or reduce 
 the quantity taken. Ardent spirits 
 must be abandoned, and all liquids 
 sparingly taken. 
 
 When it is occasioned by stone 
 or gravel, it requires the same treat- 
 ment as recommended for the lat- 
 ter disease. When it is the conse- 
 quence of morbid irritation of the 
 bladder, prostrate gland, or disease 
 in the urethra, the tincture of 
 Buchu leaves in the dose of two 
 tea-spoonful, two or three times 
 a-day, in a large wine-glassful of 
 the decoction of Marshmallow 
 Root, is a very valuable remedy. 
 
 If incontinence of urine proceeds 
 from paralysis, a blister must be 
 applied to the upper part of the 
 sacrum. Or rub the region of the 
 bladder with tincture of cayenne, 
 
428 
 
 XJRI 
 
 URI 
 
 or with the antispasmodic tincture, 
 page 20. Give also an injection of 
 antispasmodic tincture, 1 table- 
 spoonful ; warm water, | pint ; 
 slippery elm, 2 teaspoonfuls. This 
 course of treatment is applicable 
 when the disease arises from ner- 
 vous debility. Dr. Beach recom- 
 mends the use of the tincture of 
 cantharides in doses from 10 to 20 
 drops three times a day in half a 
 cupful of linseed tea. Linseed tea 
 is an appropriate drink ; add some- 
 times 5 or 6 drops of laudanum. 
 
 If it proceeds from obstructed 
 perspiration, the secretion should 
 be restored; use the Sudorific Pow- 
 der, or the vapour bath. Inconti- 
 nence of urine may be benefited by 
 bathing the body every morning 
 with salt and water; and after- 
 wards rubbing with the Stimula- 
 ting Liniment. 
 
 URINE, Hot and Scalding . — 
 It may arise from various causes, 
 from inflammation of the kidneys, 
 uterus, alcoholic drinks, luxurious 
 diet, excessive venery, &c. 
 
 Take the juice of ground-ivy in 
 linseed tea, with a little sweet 
 spirits of nitre. Drink cooling 
 and mucilaginous drinks. Let the 
 diet be light and spare. Butter- 
 milk is very appropriate. See 
 Diuretic Drops ; for this complaint 
 they are effectual. 
 
 URINE, Bloody. — “ Take twice 
 a day copious draughts of infusion 
 of yarrow.” — Wesley. 
 
 It generally indicates some other 
 disease. Give small doses of a 
 solution of gum kino, and gum 
 arabic, and alum, to which add 
 from 8 to 16 drops of laudanum. 
 The Diuretic Drops may be given 
 half a teaspoonful at a time two or 
 three times a day. 
 
 When blood is discharged with 
 the urine in a plethoric habit, the 
 use of an aperient medicine is ne- 
 cessary (See Castor Oil.) The 
 
 saline purgatives are in this case 
 inadmissible, on account of their 
 rendering the urine more irritating. 
 The diet should be low, unless the 
 patient be much reduced, or the 
 discharge of blood be the conse- 
 quence of ulceration of the kidneys 
 or bladder. In all cases, stimu- 
 lants, as pepper, salt, &c. should 
 be avoided. 
 
 When it is occasioned by the 
 mechanical action of a stone in the 
 bladder, or gravel in the kidneys 
 or ureters, it will require the treat- 
 ment recommended for those com- 
 plaints. When ulceration is the 
 cause (which is known from its 
 being attended with a discharge of 
 matter), the essential oil of turpen- 
 tine, in the dose of twelve drops, 
 in marsh-mallow root tea, has 
 generally a very happy effect. The 
 buchu leaves with gum-arabic, in 
 these affections, have also proved 
 particularly serviceable, as the fol- 
 lowing: Take of infusion of the 
 buchu leaves, eight ounces ; Tinc- 
 ture of ditto, six drachms ; mucil- 
 age of gum arabic, 3 ounces. Three 
 table-spoonfuls of this mixture 
 may be taken three times a day. 
 
 URINE, Suppression of. — It 
 may proceed from gravel. See 
 Gravel. “Drink largely of warm 
 lemonade. — Or, take a scruple of 
 nitre every two hours. — Or, a 
 spoonful of lemon-juice sweetened 
 with syrups of violets.” — Wesley. 
 
 Immerse the feet in warm water 
 and soap, and drink paisley root 
 tea. Take half pint of spearmint 
 tea, to which add 3 teaspoonfuls of 
 sweet spirits of nitre, and a wine- 
 glassful of Hollands gin. Sweeten 
 it with sugar or honey. Repeat, 
 if necessary. If the disease is 
 obstinate, steam with the vapour 
 bath, or put the patient into a warm 
 bath. Apply the tincture of cay- 
 enne over the bladder ; and then a 
 poultice of hops, if there is much 
 
TJVU 
 
 VAP 
 
 429 
 
 { >ain. Or, give an injection of 
 
 obelia herb; slippery elm bark, 
 and valerian ; balm water, a small 
 cupful. Infuse 15 minutes. Take 
 at the same time the Diuretic 
 Drops in penny-royal tea. An 
 aperient may be useful. Parsley 
 tea, spirits of mint, sweet spirits of 
 nitre, and a little camphorated 
 spirit, all combined, have often 
 effected a cure. 
 
 The Diuretic Drops, Urinary 
 Decoction , and infusions of spear- 
 mint, are very efficient. Also 
 decoctions or infusions of white 
 poplar bark, dandelion root, lin- 
 seed, queen of the meadow, 
 cleavers, sweet shrub, juniper ber- 
 ries, uva ursi, commonly called 
 bearberry coolwort. 
 
 URINARY DECOCTION.— 
 Cleavers, queen of the meadow, 
 marsh-mallows, juniper berries, of 
 each 2 ozs. Boil in 4 quarts of 
 water down to 1 quart. Dose, a 
 small cupful a day. 
 
 USQUEBAUGH.— This liquor 
 is in high repute in Ireland. Take 
 best brandy, 1 gallon; raisins 
 stoned, 1 lb. ; cinnamon, cloves, 
 nutmeg, and cardamoms, each, 1 
 oz., crushed in a mortar ; saffron, 
 £ oz, ; the rind of a Seville orange, 
 and brown sugar candy, 1 lb. 
 Shake well every day for 14 days. 
 Some add 1 quart of water, and 1 
 quart of whiskey. 
 
 UVULA, Relaxation of . — This 
 is the pendulous body which hangs 
 down from the middle of the soft 
 palate, at the top of the throat. It 
 is subject to be relaxed ; to hang 
 down too far ; and by its contact 
 with the epiglottis, and the root of 
 the tongue, it causes cough, retch- 
 ing ; and very much interferes with 
 the voice in speaking, especially 
 publicly. 
 
 Keep a small portion of gum 
 catechu or gum kino in the mouth ; 
 alum also is good. Or, with a 
 
 camel hair pencil touch the uvula 
 occasionally with a solution of 
 nitrate of silver. If such remedies 
 ultimately fail, then excision must 
 take place. Before that the most 
 astringent gargles should be tried. 
 
 _ VACCINATION ACT.— It is 
 imperative by law that parents 
 should have every child vaccinated 
 within three calandar months after 
 birth, either by the appointed pub- 
 lic vaccinator, or by a legally 
 qualified practitioner. If other 
 than the parents are left in charge 
 of the child, the vaccination must 
 then be within four months of 
 birth. If the child be not taken 
 in eight days after vaccination to 
 be examined by the medical prac- 
 titioner in order to ascertain the 
 result of the operation, parties not 
 complying incur a penalty not ex- 
 ceeding 20s. The registrars of 
 each district are required to send 
 notices to the parents or guardians 
 of children, whose births they have 
 registered, stating also the names 
 and addresses of the public vac- 
 cinators, and the hours of attend- 
 ance. 
 
 VALERIAN.— See Robinson’s 
 Herbal . Valerian is a medicine 
 of great use in nervous disorders, 
 hysteria, lowness of spirits, rest- 
 lessness, and diseases of the blad- 
 der, &c. The common dose is 
 from a scruple to a drachm, in 
 powder; and in infusion from one 
 to two drachms. Its unpleasant 
 flavour may be neutralized by the 
 addition of mace. 
 
 VAPOUR BATH.— Sit naked 
 upon a chair ; place the legs upon 
 a stool. Place a vessel under the 
 chair. Throw a large blanket 
 around the patient and the chair ; 
 pin it under his chin, and make it 
 tight all round. The vessel is to 
 contain the liquid, hot water, or 
 decoction of bitter herbs, or other- 
 
430 
 
 VEA 
 
 VEA 
 
 ■wise medicated. Heat a couple of 
 bricks nearly red hot, and put one 
 of them into the vessel under the 
 chair. Then pour about 3 pints 
 of boiling water into the vessel, 
 with a gill of strong vinegar. Be 
 careful not to pour it upon the brick, 
 but down the sides of the vessel. 
 Close up, and the patient will soon 
 be immersed in vapour. Change 
 the brick when cool. If the patient 
 be too hot, lift up the blanket a 
 little to admit the cold air, which 
 will lower the temperature. During 
 the bath, drink freely of balm, cat- 
 nep, or pennyroyal tea. When 
 out, dry well, and apply friction, 
 with a flesh brush, or with rough 
 towels dipped in vinegar and water. 
 
 The benefits arising from the 
 vapour bath are immense. 
 
 VARNISH, for Furniture . — 
 Melt one part of virgin white wax 
 in eight parts of oil of petroleum, 
 lay a slight coat of this mixture, 
 while warm, on the wood, with a 
 badger’s brush, and after a little 
 time polish it with a woollen cloth. 
 VARNISH, for Straw Hats . — 
 
 Mix the best ivory black, shellac, 
 and spirits of wine, or turpentine. 
 Apply it before the fire with a soft 
 sponge or brush. Some persons 
 instead of the above dissolve black 
 scaling wax in spirits of wine. 
 
 VARNISH FOR VIOLINS. 
 — Spirits of wine, one quart; mastic 
 three ounces, and 5 pint of turpen- 
 tine ; put together in a vessel, and 
 keep in a very warm place, fre- 
 quently stirring or shaking it, till 
 all is dissolved. Then strain. — 
 This varnish may be used for fur- 
 niture. 
 
 VARNISH, for Wood Fatter ns. 
 — Shellac, \ lb. ; spirit of wine, 1£ 
 pint. Put into a bottle, and when 
 wanted for use, mix with a little 
 lamp black, the thickness of cream, 
 and varnish the pattern, rubbing 
 it into the grain of the wood, until 
 friction produces a polish. This 
 varnish makes a smooth surface 
 on the pattern, rendering it easy 
 to draw from the sand, and it fills 
 up all pores in the wood, by which 
 a cleaner and smoother casting is 
 produced. 
 
 VEAL, to choose . — The flesh of 
 a bull-calf is firmest, but not so 
 white. The fillet of the cow-calf 
 is generally preferred for the ud- 
 der. The whitest is not the most 
 juicy, having been made so by fre- 
 quent bleeding, and having had 
 whitening to lick. Choose the meat 
 
 of which the kidney is well cover- 
 ed with white thick fat. If the 
 bloody vein in the shoulder looks 
 blue, or of a bright red, it is newly 
 killed ; but any other colour shows 
 it stale. The other parts should 
 be dry and white ; if clammy or 
 spotted, the meat is stale and bad. 
 
Vea 
 
 Vea 
 
 431 
 
 The kidney turns first in the loin, 
 and the suet will not then be firm. 
 
 VEAL, a la daube . — Cut off the 
 chump end of the loin ; take out 
 the edge-bone; stuff the hollow 
 with good forcemeat, tie it up tight, 
 and lay it in a stew-pan with the 
 bone you took out, a little fagot of 
 herbs, an anchovy, two blades of 
 mace, a few white peppers, and a 
 pint of good veal broth. Cover 
 the veal with slices of fat bacon, 
 and lay a sheet of white paper over 
 it. Cover the pan close, simmer it 
 two hours, then take out the bacon, 
 and glaze the veal. — Serve it on 
 mushrooms ; or with sorrel-sauce, 
 or what else you please. 
 
 VEAL BROTH.— Stew a small 
 knuckle in about three quarts of 
 water, two ounces of rice, a little 
 salt, and a blade of mace, till the 
 liquor is half wasted away. 
 
 Another . — Knuckle of veal, two 
 turnips, two carrots, two heads of 
 celery, and six onions ; stew them 
 in a gallon of water till reduced to 
 one half; add a lump of butter 
 rolled in flour, with a little cay- 
 enne, and salt ; strain, and add a 
 gill of cream ; 2 ozs. of vermicelli 
 may be added with good effect. 
 
 VEAL CAKE. — Boil six or 
 eight eggs hard ; cut the yolks in 
 two, and lay some of the pieces in 
 the bottom of the pot : shake in a 
 little chopped parsley, some slices 
 of veal and ham, then add eggs 
 again ; shaking in after each some 
 chopped parsley, with pepper and 
 salt, till the pot is full. Then put 
 in water enough to cover it, and 
 lay on it about an ounce of butter ; 
 tie it over with a double paper, and 
 bake it about an hour. Then press 
 it close together with a spoon, and 
 let it stand till cold. 
 
 It may beput into a small mould ; 
 and then it will turn out beauti- 
 fully for a supper or side dish. 
 
 VEAL COLLOPS.— Cut long 
 
 thin collops ; beat them well; and 
 lay on them a bit of thin bacon of 
 the same size, and spread forcemeat 
 on that, seasoned high, and also a 
 little garlic and Cayenne. Roll 
 them up tight, about the size of two 
 fingers, but not more than two or 
 three inches long; put a very 
 small skewer to fasten each firmly ; 
 rub egg over ; fry them of a fine 
 brown, and pour a rich brown 
 gravy over. 
 
 VfeAL COLLOPS, to dress 
 quick . — Cut them as thin as paper 
 with a very sharp knife, and in 
 small bits. Throw the 6kin, and 
 any odd bits of veal, into a little 
 water, with a dust of pepper and 
 salt; set them on the fire while 
 you beat the collops; and dip 
 them into a seasoning of herbs, 
 bread, pepper, salt, and a scrape of 
 nutmeg, but first wet them in egg. 
 Then put a hit of butter into a 
 frying-pan, and give the collops a 
 very quick fry ; for as they are so 
 thin, two minutes will do them on 
 both sides ; put them into a hot 
 dish before the fire; then strain 
 and thicken the gravy, give it a 
 boil in the frying-pan, and pour it 
 over the collops. A little ketchup 
 is an improvement. 
 
 VEAL CUTLETS, in Crust.— 
 Make a marinade with melted 
 butter or lard, mushrooms, shalots, 
 half a clove of garlic, pepper, and 
 salt; simmer the cutlets in this 
 about half an hour; then wrap 
 them in puff paste, with all the 
 seasoning; put them in a deep 
 dish; bake them in an oven, aud 
 baste with yolks of eggs ; make a 
 hole in the middle, into which pour 
 a clear sauce. 
 
 VEAL CUTLETS, Maintenon. 
 —Cut slices about three quarters 
 of an inch thick, beat them with a 
 rolling-pin, and wet them on both 
 sides with egg; dip them into a 
 seasoning of bread-crumbs, par- 
 
432 
 
 VEA 
 
 YEA 
 
 sley, thyme, knotted marjoram, 
 pepper, salt, and a little nutmeg 
 grated ; then put them into papers 
 folded over, and broil them ; and 
 serve in a boat of melted-butter, 
 with a little mushroom-ketchup. 
 
 YEAL CUTLETS. — Another 
 ■way. — Prepare as above, and fry 
 them ; lay them into a dish, and 
 keep them hot; dredge a little 
 flour, and put a bit of butter into 
 the pan ; brown it, then pour some 
 boiling water into it, and boil 
 quick: season with pepper, salt, 
 and ketchup, and pour over them. 
 
 Another way .- Prepare as before, 
 and dress the cutlets in a Dutch- 
 oven ; pour over them melted but- 
 ter and mushrooms. 
 
 YEAL, Fillet of . — Vealrequires 
 a good bright fire for roasting. 
 Before cooking, stuff with a force- 
 meat, composed of 2 ozs. of finely- 
 powdered bread crumbs, half a 
 lemon-peel chopped fine, half a 
 teaspoonful of salt, and the same 
 quantity of mixed mace and Cay- 
 enne pepper, powdered, parsley, 
 and some sweet herbs; break an 
 egg, and mix all well together. 
 Baste your joint with fresh butter, 
 and send it to table well browned. 
 A nice bit of bacon should be serv- 
 ed with the fillet of veal, unless 
 ham is provided. 
 
 VEAL, Fricandeau of . — Cut a 
 large piece from the fat. side of the 
 leg, about nine inches long, and 
 half as thick and broad; beat it 
 with the rolling-pin ; take off the 
 skin, and trim off the rough edges. 
 Lard the top and sides ; and cover 
 it with fat bacon, and then with 
 white paper. Lay it into the stew- 
 pan with any pieces of undressed 
 veal or mutton, four onions, a car- 
 rot sliced, a faggot of sweet herbs, 
 four blades of mace, four bay- 
 leaves, a pint of good veal or mut- 
 ton broth, and four or five ounces 
 of lean ham or gammon. Cover 
 
 the pan close, and let it stew slow- 
 ly three hours ; then take up the 
 meat, remove all the fat from the 
 gravy, and boil it quick to a glaze. 
 Keep the fricandeau quite hot, and 
 then glaze it ; and serve with the 
 remainder of the glaze in the dish, 
 and sorrel-sauce in a sauce-tureen. 
 
 Another . — With a sharp knife 
 cut the lean part of a large neck 
 from the best end, scooping it from 
 the bones the length of your hand, 
 and prepare it the same way as in 
 the last receipt : three or four bones 
 only will be necessary, and. they 
 will make the gravy; but if the 
 prime part of the leg is cut off, it 
 spoils the whole. 
 
 VEAL GRAVY.— Put in the 
 stewpan bits of lard, then a few 
 thin slices of ham, a few bits of 
 butter, then slices of fillet of veal, 
 sliced onions, carrots, parsnips, cel- 
 ery, a few cloves, upon the meat, 
 and two spoonfuls of broth ; set it 
 on the fire till the veal throws out 
 its juice ; then put it on a stronger 
 fire till the meat catches to the 
 bottom of the pan, and is brought 
 to a proper colour ; then add a suf- 
 ficient quantity of light broth, and 
 simmer it upon a slow fire till the 
 meat is well done. A little thyme 
 and mushrooms may be added. 
 Skim and sift it clear for use. 
 
 VEAL HAM, to make . — Cut a 
 leg of veal like a ham. Mix a pint 
 of bay salt, 2 ozs. of saltpetre, 
 and 1 lb. of common salt, with 1 
 oz. of cinnamon and juniper ber- 
 ries, and rub the ham with it. 
 Lay it in a hollow tray with its 
 face downwards; baste it every 
 day with the pickle for a fort- 
 night, and hang it in wood smoke 
 [ for another fortnight. It may be 
 either boiled or roasted. 
 
 VEAL, Haricot of — Take the 
 best end of a small neck ; cut the 
 bones short, but leave it whole* 
 then put it into a stewpan j ust cov- 
 
VEA 
 
 VEA 
 
 433 
 
 ered -with brown gravy ; and when 
 it is nearly done, have ready a pint 
 of boiled peas, six cucumbers pared 
 and sliced, and two cabbage-let- 
 tuces cut into quarters, all stewed 
 in a little good broth : put them to 
 the veal, and let them simmer ten 
 minutes. When the veal is in the 
 dish, pour the sauce and vegetables 
 over it, and lay the latter with 
 forcemeat balls round it. 
 
 VEAL, Knuckle of, to stew . — 
 As few people are fond of boiled 
 veal, it may be well to leave the 
 knuckle small, and take off some 
 cutlets or collops before it is dress- 
 ed ; but as the knuckle will keep 
 longer than the. fillet, it is best not 
 to cut off slices till wanted. Break 
 the bones, to make it take less 
 room; wash it well; and put it 
 into a saucepan with three onions, 
 a blade of mace or two, and a few 
 pepper-corns; cover it with water, 
 and simmer till quite ready. In 
 the meantime some macaroni 
 should be boiled with it if appro- 
 ved, or rice, or a little rice-flour, to 
 give it a small degree of thickness ; 
 but don’t put too much. Before it 
 is served, add half-a-pint of milk 
 and cream, and let it come up 
 either with or without the meat. 
 
 Or fry the knuckle with sliced 
 onions and butter to a good brown ; 
 and have ready peas, lettuces, on- 
 ion, and a cucumber or two, stewed 
 in a small quantity of water an 
 hour : then add these to the veal ; 
 and stew it till the meat is tender 
 enough to eat, but not overdone. 
 Throw in pepper, salt and a bit of 
 shred mint, and serve altogether. 
 
 VEAL, Leg of, to roast . — Let 
 the fillet be cut large or small as 
 best suits the number of your com- 
 pany. Take out the bone, fill the 
 space with a fine stuffing, and let 
 it be skewered quite round ; and 
 send the large side uppermost. 
 When half-roasted, if not before, 
 
 put a paper over the fat ; and take 
 care to allow a sufficient time, and 
 put it a good distance from the fire, 
 as the meat is very solid; serve 
 with melted butter poured over it. 
 —You may pot some of it. 
 
 VEAL, Neck of.— Cut off the 
 scrag to boil, ana cover it with 
 onion-sauce. It should be boiled 
 in milk and water. Parsley and 
 butter may be served with it, in- 
 stead of onion sauce. 
 
 Or it may be stewed with whole 
 rice, small onions, and pepper- 
 corns, with a very little water. 
 
 Or boiled and eaten with bacon 
 and greens. 
 
 The best end may be either 
 roasted, broiled as steaks, or made 
 into pies. 
 
 VEAL, Neck of a la braise.— 
 Lard the best end with bacon roll- 
 ed in parsley chopped fine, salt, 
 pepper, and nutmeg; put it into 
 a tosser, and cover it with water. 
 Put to it the scrag end, a little 
 lean bacon or ham, an onion, two 
 carrots, two heads of celery, and 
 about a glass of Madeira wine. 
 
 Stew it quick two hours, or till 
 it is tender, but not too much. 
 Strain off the liquor; mix a little 
 flour and butter in a stew-pan till 
 brown, and lay the veal in this, 
 the upper side to the bottom of the 
 pan. Let it be over the fire till it 
 gets coloured ; then lay it into the 
 dish, stir some of the liquor in and 
 boil up, skim it nicely and squeeze 
 orange or lemon-juice into it. 
 
 VEAL OLIVES. — Cut long 
 thin collops, beat them, lay on 
 them thin slices of fat bacon, and 
 over these a layer of forcemeat sea- 
 soned high, with some shred sha- 
 lot and Cayenne. Roll them tight, 
 about the size of two fingers, but 
 not more than two or three inches 
 long; fasten them round with a 
 small skewer, rub egg over them, 
 and fry of a light brown. Serve 
 Bfi 
 
434 
 
 VEA 
 
 VEA 
 
 with brown gravy, in which boil 
 some mushrooms, pickled or fresh. 
 Garnish with balls fried. 
 
 VEAL PATTIES. Mince 
 
 some veal that is not quite done 
 with a little parsley, lemon-peel, a 
 scrape of nutmeg, and a bit of salt ; 
 add a little cream and gravy just 
 to moisten the meat ; and add a 
 little ham. Do not warm it till 
 the patties are baked. 
 
 "VEAL PIE. Take some of 
 
 the middle, or scrag, of a small 
 neck ; season it ; and either put 
 to it, or not, a few slices of lean 
 bacon or ham. If it is wanted of 
 a high relish, add mace, cayenne, 
 and nutmeg, to the salt ana pep- 
 per ; and also forcemeat and eggs ; 
 and if you choose, add truffles, 
 morels, mushrooms, sweet-breads, 
 cut into small bits, and cocks’ - 
 combs blanched, if liked. Have a 
 rich gravy ready, to pour in after 
 baking. — It will be very good 
 without any of the latter additions. 
 
 VEAL PIE, common . — Cut a 
 breast of veal into pieces ; season 
 with pepper and salt, and lay them 
 in the dish. Boil hard six or 
 eight yolks of eggs, and put them 
 into different places in the pie ; 
 pour in as much water as will 
 nearly fill the dish ; put on the 
 lid, and bake . — Lamb Pie may be 
 done the same way. 
 
 VEAL PIE, a rich one .— Cut 
 steaks from a neck or breast of 
 veal ; season them with pepper, 
 salt, nutmeg, and very little clove 
 in powder. Slice two sweetbreads, 
 and season them in the same man- 
 ner. Lay a puff paste on the ledge 
 of the dish ; then put the meat, 
 yolks of hard eggs, the sweetbreads, 
 and some oysters up to the top of 
 the dish. Lay over the whole 
 some very thin slices of ham, and 
 fill up the dish with water, cover, 
 and when it is taken out of the 
 oven, pour in at the top, through 
 
 a funnel, a few spoonfuls of good 
 veal gravy, and some cream to fill 
 up ; but first boil it up with a tea- 
 spoonful of flour. Truffles, &c., if 
 approved. 
 
 VEAL, or Chicken and Parsley 
 PIE. — Cut some slices from the 
 leg or neck of veal; if the leg, 
 from about the knuckle. Season 
 them with salt ; scald some pars- 
 ley that is picked from the stems, 
 and squeeze it dry ; cut a little, 
 and lay it at the bottom of the 
 dish ; then put the meat, and so 
 on, in layers. Fill the dish with 
 new milk, but not so high as to 
 touch the crust. Cover it; and 
 when baked, pour out a little of 
 the milk, and put in half a pint of 
 good scalded cream. 
 
 Chicken may be cut up skinned, 
 and made in the same way. 
 
 VEAL SAUSAGES. — Chop 
 equal quantities of lean veal and 
 fat bacon, a handful of sage, a lit- 
 tle salt, pepper, and a few ancho- 
 vies. Beat all in a mortar ; and 
 when used, roll and fry it, and 
 serve with fried sippets, or on 
 stewed vegetables, or on white 
 collops. 
 
 VEAL, Shoulder of . — Cut off 
 the knuckle for a stew or gravy. 
 Roast the other part with stuffing; 
 you may lard it. Serve with 
 melted butter. 
 
 The blade-bone, with a good 
 deal of meat left on, eats extremely 
 well with mushroom or oyster- 
 sauce, or mushroom ketchup in 
 butter. 
 
 VEAL STOCK. — Boil, in two 
 quarts of water, for four hours, 4 
 lbs. of veal; knuckle, neck, or 
 breast ; the weight of meat to be 
 reckoned without the bones; put 
 into the saucepan an onion and a 
 carrot, with a tea-spoonful of salt • 
 strain, and take the fat off when 
 cold. 
 
 VEAL, to mince . — Cut cold veal 
 
VEG 
 
 VEG 
 
 435 
 
 as fine as possible, but do not chop 
 it. — Put to it a very little lemon- 
 peel shred, two grates of nutmeg, 
 some salt, and four or five spoon- 
 fuls of either a little weak broth, 
 milk, or water ; simmer these 
 gently with the meat, but take care 
 not to let it boil ; and add a bit of 
 butter rubbed in flour. Put sip- 
 pets of thin toasted bread, cut into 
 a three-cornered shape, round the 
 dish. Poached eggs may be served 
 with it. 
 
 VEAL, to pot. Cold fillet 
 
 makes the finest potted veal; or 
 you may do it as follows: — 
 
 Season a large slice of the fillet 
 before it is dressed, with some 
 mace, pepper-corns, and two or 
 three cloves ; lay it close into a 
 potting-pan that will just hold it, 
 fill it up with water, and bake it 
 three hours ; then pound it quite 
 small in a mortar, and add salt to 
 taste ; put a little gravy that was 
 baked to it in pounding, if to be 
 eaten soon ; otherwise only a little 
 butter just melted. When done, 
 cover it over with butter. 
 
 VEAL, or CHICKEN, to pot. 
 — Pound some cold veal or white 
 of chicken, seasoned as directed in 
 the last article, and put layers of 
 it with layers of ham pounded or 
 rather shred ; press each down and 
 cover with butter. 
 
 VEAL, to stew a breast of . — 
 Stew it gently till tender in some 
 stock, a glass of sherry, some sweet 
 herbs, as maijorum, lemon thyme, 
 onions, mace, cloves, pepper, salt, 
 and a few mushrooms. When 
 done, strain, and skim the sauce. 
 Garnish with forcemeat balls. 
 
 VEGETABLE CAUSTIC.— 
 Burn oak or beech wood to ashes. 
 Make a ley from them, and sim- 
 mer it till it becomes rather thicker 
 than cream ; the evaporation may 
 be continued in the sun. Spread 
 on leather when used. It is valu- 
 
 able in cancers, fistulas, scrofulous 
 and indolent ulcers, where there is 
 proud flesh. 
 
 VEGETABLES, to dress . — 
 Vegetables should be carefully 
 cleaned from insects, and nicely 
 washed. Boil them in plenty of 
 water, and drain them the moment 
 they are done enough. If over- 
 boiled, they lose their beauty and 
 crispness. Bad cooks sometimes 
 dress them with meat; which is 
 wrong, except carrots with boiling 
 beef. 
 
 VEGETABLES, to boil green. 
 — Be sure the water boils when 
 you put them in. Make them boil 
 very fast. Don’t cover, but watch 
 them ; and if the water has not 
 slackened, you may be sure they 
 are done when they begin to sink. 
 Then take them out immediately 
 or the colour will change. Hard 
 water, especially if chalybeate, 
 spoils the colour of such vegetables 
 as should be green. 
 
 To boil them green in hard watery 
 put a teaspoonful of salt of worm- 
 wood into the water when it boils, 
 before the vegetables are put in. 
 
 VEGETABLE MARROW, 
 To boil or stew. — This excellent 
 vegetable may be boiled as aspar- 
 agus. When boiled, divide it 
 i lengthways into two, and serve it 
 upon a toast accompanied by melt- 
 ed butter ; or when nearly boiled, 
 divide it as above, and stew gently 
 in gravy like cucumbers. Care 
 should be taken to choose young 
 ones not exceeding six inches in 
 length. 
 
 VEGETABLE PIE. Scald 
 
 and blanch some broad beans : cut 
 
 oung carrots, turnips, artichoke- 
 
 ottoms, mushrooms, peas, onions, 
 lettuce, parsley, or any of them 
 you have ; make the whole into a 
 nice stew with some good veal 
 gravy. Bake a crust over a dish, 
 with a little lining round the <>dge> 
 
436 
 
 VEL 
 
 VEN 
 
 and a cup turned up to keep it from I 
 sinking. When baked, open the 
 lid and pour in the stew. I 
 
 VEGETABLE SOUP.— Pare 
 and slice five or six cucumbers ; 
 and add to these as many cos let* 
 tuces, a sprig or two of mint, two 
 or three onions, some pepper, and 
 salt, a pint and a half of young 
 peas, and a little parsley. Put 
 these, with \ lb. of fresh butter, 
 into a sauce-pan, to stew in their 
 own liquor, near a gentle fire, half 
 an hour ; then pour two quarts of 
 boiling water to the vegetables, 
 and stew them two hours; rub 
 down a little four into a tea-cup- 
 ful of water, boil it with the rest 
 twenty minutes, and serve it. 
 
 VEILS, Black Lace , to clean . 
 —Pass through a warm liquor of 
 bullock’s gall and water; after 
 which rinse in cold water, then 
 cleanse for stiffening, and finish as 
 follows: — Take glue, about the 
 size of a bean, pour boiling water 
 upon it, and, when dissolved, pass 
 ‘‘he veil through it, then clap it 
 between your hands. Starch and 
 dry. 
 
 VEILS, White Lace, to clean . — 
 Boil the veil gently for 15 minutes 
 in solution of white soap, put into 
 a basin holding warm water and 
 soap, and keep gently squeezing it 
 till it is clean, and then rinse it 
 from the soap. Then take a ves- 
 sel of cold water, into which put a 
 drop or two of chemic, or liquid 
 blue ; rinse the veil in it, and then 
 starch and dry. 
 
 VELVET CREAM.— Dissolve 
 | oz. of isinglass in a cupful of 
 sherry wine, one pint of cream, the 
 juice of a largo lemon. Sweeten 
 the cream as you like, and when 
 the isinglass is dissolved, put in 
 the juice to the cream, then pour 
 the wine to that. Stir it frequent- 
 ly until it begins to thicken, and 
 pour into a mould. 
 
 VELVET, to raise the plush of. 
 — Make a clean brick hot, place 
 upon it a wet cloth, and hold the 
 velvet over it, and the steam will 
 raise the plush. A basin of boil- 
 ing water placed underneath will 
 answer the same purpose. 
 
 VENICE TDRP.ENTINE 
 OINTMENT.— Venice Turpen- 
 tine, 2 ozs. ; tar, 1 oz. ; butter 4 
 ozs. Simmer until they are well 
 mixed. This is very good for 
 scald head, ringworm, &c. First 
 wash the head well with soap and 
 water, andthenapplytho ointment. 
 
 VENISON, to choose. — If the 
 fat be clear, bright, and thick, and 
 the cleft part smooth and close, it 
 is young ; but if the cleft is wide 
 and tough, it is old. To judge of 
 its sweetness, run a very sharp 
 narrow knife into the shoulder or 
 haunch, and you will know by the 
 scent. Few people like it, when 
 it has much of the haut gout. 
 
 VENISON, to dress. — A 
 haunch of buck will take three 
 hours and a half roasting; doe, 
 only three hours and a quarter. 
 Venison should be rather over than 
 under-done. 
 
 Spread a sheet of white paper 
 with butter, and put it over the 
 fat, first sprinkling it with salt; 
 lay a coarse paste on strong paper, 
 and cover the haunch ; tie it with 
 fine packthread, and set it at a 
 distance from the fire. Baste it 
 often ; ten minutes before serving 
 take off the paper, put nearer the 
 fire, and baste with butter and 
 flour to make it froth up well. 
 
 Gravy for it should be put into a 
 boat, and not into the dish ; made 
 thus : Cut off the fat from 2 or 3 
 lbs. of a loin of old mutton, and set 
 it in steaks, on a gridiron just to 
 brown one side ; put them into a 
 saucepan with a quart of water; 
 for an hour simmer gently ; un- 
 cover and stew till the gravy is 
 
VEN 
 
 YEN 
 
 437 
 
 reduced to a pint. Season with 
 only salt. 
 
 Currant-jelly must be served in 
 a boat. 
 
 Formerly pap-sauce was eaten 
 with venison ; which, as some still 
 like it, it may be necessary to 
 direct. Grate white bread, and 
 boil it with port wine, water, and 
 a large stick of cinnamon ; and 
 when quite smooth, take out the 
 
 cinnamon, and add sugar. Claret 
 may be used for it. 
 
 Make the jelly-sauce thus. Beat 
 some currant-jelly and a spoonful 
 or two of port wine, and set it over 
 the fire till melted. "Where jelly 
 runs short put more wine, and a 
 few lumps of sugar, to the jelly, 
 and melt as above. Serve with 
 French beans. 
 
 VENISON, to carve,— 1. The 
 
 Haunch.— 2. The Neck.^— 3. 
 The Shoulder.— -4. The Breast. 
 
 VENISON, to fry .— Cut the 
 meat into slices, and make a gravy 
 of the bones ; fry it of a light 
 brown, and keep it hot before the 
 fire; put butter rolled in flour 
 into the pan, and stir it till thick 
 and brown ; add \ lb. of loaf su- 
 gar powdered, with the gravy made 
 from the bones, and some port 
 wine. Let it be as thick as cream ; 
 squeeze in a lemon ; warm the 
 venison in it ; put it in the dish, 
 and pour the sauce over it. 
 
 VENISON, Haunchof, to roast. 
 —The haunch of a doe will require 
 Id minutes less than a buck. Veni- 
 
 son should always be rather under 
 than over done. Place the haunch 
 on the spit; lay over it a large 
 sheet of paper, and then a thin 
 common paste, with a paper over 
 that ; tie it fast to keep the paper 
 from dropping off. If the haunch 
 be large, it will take four hours to 
 roast it. When done, take off the 
 paper and paste; dredge it well 
 with flour, and baste it with but- 
 ter. When it is of a light brown, 
 dish it with brown gravy, or cur- 
 rant jelly sauce. 
 
 VENISON, to hash .— It should 
 be warmed with its own gravy, or 
 some without seasoning, a9 before ; 
 and only warmed through, not 
 
438 
 
 VER 
 
 YIN 
 
 boiled. If there is no fat left, cut 
 some slices of mutton-fat, set it on 
 the fire with a little port wine and 
 sugar, simmer till dry, then put to 
 the ash, and it will eat as well as 
 the fat of the venison. Garnish 
 with currant jelly. 
 
 YENISON, to stew a Shoulder 
 of. — Let the meat hang till it is fit 
 to dress ; take out the bone, beat 
 the meat with a rolling-pin, lay 
 some slices of mutton-fat, that 
 have lain a few hours in a little 
 port wine, among it, and sprinkle 
 ground pepper and allspice over 
 it ; roll it up tight, and tie it. Set 
 in a stew-pan with some mutton 
 or beef gravy not strong, half a 
 pint of port wine ; pepper and all- 
 spice. Simmer it, closely covered, 
 as slowly as you can, for three or 
 four hours. When tender, take 
 off the tape, and set the meat in a 
 dish; strain the gravy over it; 
 6erve with currant-jelly sauce. 
 
 VERMICELLI CREAM. 
 
 Boil some vermicelli in milk until 
 it becomes a marmalade ; cool, and 
 then mix it with a pint of cream, 
 macaroni drops, orange flowers, 
 and lemon peel, all chopped fine, 
 with a little ground cinnamon, 
 five eggs well beaten, and sugar 
 to taste. Pour it upon the table 
 dish. Bake it in a slow oven. 
 
 VERMICELLI PUDDING.— 
 Boil 4 ozs. of vermicelli in a pint 
 of new milk till soft, with a stick 
 or two of cinnamon. Then put in 
 half a pint of thick cream, £ lb. of 
 butter, the same of sugar, and the 
 yolks of 4 eggs. Bake without 
 paste in an earthem dish. 
 
 Another. — Simmer 2 ozs. of ver- 
 micelli in a cupful of milk till ten- 
 der ; flavour it with a stick or two 
 of cinnamon, or other spice. Beat 
 up 3 eggs, I oz. of sugar, half a 
 pint of milk and a glass of wine. 
 Add to the vermicelli. Bake in a 
 slow oven. A. N. 
 
 VERMICELLI SOUP.— Boil 
 tender \ lb. of vermicelli in a quart 
 of rich gravy ; take half of it out, 
 and to it add more gravy ; boil till 
 the vermicelli can be pulped 
 through a sieve. To both put a 
 pint of boiling cream, a little salt, 
 and \ lb. of Parmesan cheese. 
 Serve with rasped bread. Add two 
 or three eggs, if you like. Gu. 
 
 Brown Vermicelli Soup is made 
 in the same manner, leaving out 
 the eggs and cream, and adding 
 one quart of strong beef gravy. 
 
 VERMIN in Childrens' heads , 
 to destroy. — Take 1 oz. each of 
 vinegar and stavesacre, \ oz. of 
 honey, do. sulphur, and 2 ozs. of 
 sweet oil. Make into a liniment, 
 and rub the head with it. 
 
 VESSELS, to purify. All 
 
 kinds of glass vessels and other 
 utensils may be purified from 
 smells of every kind, by rinsing 
 them out well with charcoal pow- 
 dered after the grosser impurities 
 have been scoured off by sand and 
 pearl-ash. 
 
 VINEGAR, balsamic. — Take 
 the best vinegar, a handful of lav- 
 ender leaves and flowers, some 
 hyssop, balm, thyme, savory, a 
 handful of salt, and two heads of 
 garlic; infuse these in the vine- 
 gar three weeks. It is a good 
 remedyfor wounds, spasms, sprains, 
 &c. By rubbing the hands and 
 temples with it, and putting a little 
 in the mouth, a person may go into 
 foul air with safety. 
 
 VINEGAR, from malt. — For 5 
 gallons of malt liquor, mix £ oz. 
 each of cream of tartar, bay salt, 
 and alum, well powdered, with a 
 gallon of the liquid boiling hot, 
 and poured the instant it is dis- 
 solved, and while it is hot, into 
 the cask. Cover the bung-hole 
 with stiff brown paper, and in a 
 few days you will find it a very 
 fine vinegar. 
 
VOM 
 
 VUL 
 
 439 
 
 Or, to every gallon of water, put 
 
 1 lb. of coarse sugar. Boil the 
 mixture and skim. When it is 
 cool as beer when fermented, put 
 to it a warm toast rubbed over with 
 yeast; let it ferment 24 hours, 
 rut it into a cask in a very warm 
 place, or where the sun may shine 
 upon it. In three months it will 
 be fit for use. 
 
 VINEGAR OF ROSES. 
 
 Take of red roses, half a pound ; 
 strong vinegar, half a gallon. In- 
 fuse in a close vessel for several 
 weeks, in a gentle heat, afterwards 
 strain off the liquor. Used as an 
 embrocation for head-ache, &c. 
 
 VIOLET LOZENGES.— Orris 
 powder, 1 ounce ; gum arabic, 1 
 ounce; white sugar, 2 pounds. 
 Make into a thick paste with the 
 Allowing: cochineal, 1 drachm; 
 later, 1 quart. Macerate two days. 
 
 VIRGIN WHITE WAX.— 
 White wax, 3 parts ; cake stearine, 
 
 2 parts ; mucilage, 1 part. Melt 
 and stir well ; when nearly cold, 
 form into cakes as before. 
 
 VOICE, to improve . — See Tar. 
 
 VOLATILE LINIMENT. — 
 Mix together equal portions of spi- 
 rit of hartshorn and sweet oil. It 
 is the domestic Liniment for sore 
 throat, pained limbs, stiff and ach- 
 ing joints, &o.— The addition of 
 oil of hemlock, or laudanum and 
 tincture of cayenne, will be a great 
 improvement. 
 
 VOMITING. — It is generally 
 preceded by the sensation of nau- 
 sea and sickness, and a disposition 
 to faint. Endeavour to ascertain 
 the particular condition on which 
 it depends. If it arises from some 
 irritating substance in the stomach, 
 as bile, then the stomach should 
 be thoroughly cleansed. Take a 
 beer-glassful of warm water, and 
 about one hour afterwards an effer- 
 vescing draught, in which drop a 
 very little tincture of cayenne.— 
 
 The Neutralizing Mixture is an 
 appropriate remedy; also the Black 
 Draught, or one of the aperients, 
 page 20, 21.— A mustard poultice 
 over the stomach, and ten drops 
 of laudanum in a little brandy and 
 water, tend to settle the stomach. 
 
 VOMITING BLOOD. — The 
 escapaof bloodby vomiting is care- 
 fully to be distinguished from the 
 expectoration of blood from the 
 lungs. If from the stomach, the 
 blood will be dark and clotted, and 
 mixed with the contents of the 
 stomach. The blood from the 
 lungs is a bright red, often frothy 
 and mixed with mucus. It is 
 generally preceded by chilliness, 
 nausea, heaviness, ana pain at the 
 stomach. It is followed by great 
 weakness, and from that the danger 
 chiefly arises. 
 
 The patient should be placed in 
 bed immediately, and be perfectly 
 quiet. Place the feet and hands in 
 warm water, and apply mustard 
 plasters to the calves of the legs. 
 The following draught may be 
 very serviceable 
 
 Infusion of roses, 12 drachms ; 
 diluted sulphuric acid, 10 drops ; 
 syrup of roses, 1 drachm ; tincture 
 
 of opium, 10 drops. Mix. Or, 
 
 take acetate of lead, 3 grains ; pu- 
 rified opium, 1 grain ; extract of 
 hemlock, 10 grains. Make 3 pills, 
 one to be taken twice a day ; drink 
 after them iced lemon-juice and 
 water, or vinegar and water. Use 
 the vapour bath, if the person is 
 cold and chilly, and afterwards ap- 
 ply hot bricks saturated in vine- 
 gar and water to the feet and 
 sides. If there be constipation, 
 give aperients, pages 20, 21 ; or a 
 mild injection. 
 
 Sometimes the vomiting of blood 
 proceeds from the retention of the 
 menses. See Menses, retention of. 
 
 VULNERARIES. — Medicines 
 healing wounds. 
 
440 
 
 WAL 
 
 WAR 
 
 WAFER CAKES.— Rub 1 lb. 
 of sifted sugar into 3 lbs. of fine 
 dried flour, 1 lb. of butter, and 1 
 oz. of carraway seeds. Make it 
 into a paste with three quarters of 
 a pint of boiling new milk ; roll 
 very thin, and form as you like. 
 Make it full of holes, and bake. 
 
 WAGES TABLE. 
 
 Yr. 
 
 Pr. Month 
 
 Pr. Week 
 
 Pr. Dy 
 
 £. 
 
 £. 
 
 s. 
 
 d. 
 
 £. 
 
 s. 
 
 d. 
 
 8. 
 
 d. 
 
 1 
 
 0 
 
 1 
 
 8 
 
 0 
 
 0 
 
 4| 
 
 0 
 
 0* 
 
 2 
 
 0 
 
 3 
 
 4 
 
 0 
 
 0 
 
 9i 
 
 0 
 
 14 
 
 3 
 
 0 
 
 5 
 
 0 
 
 0 
 
 1 
 
 i| 
 
 0 
 
 2 
 
 4 
 
 0 
 
 6 
 
 8 
 
 0 
 
 1 
 
 61 
 
 0 
 
 24 
 
 S 
 
 0 
 
 8 
 
 4 
 
 0 
 
 1 
 
 11 
 
 0 
 
 31 
 
 6 
 
 0 
 
 10 
 
 0 
 
 0 
 
 2 
 
 31 
 
 0 
 
 4 
 
 7 
 
 0 
 
 11 
 
 8 
 
 0 
 
 2 
 
 8+ 
 
 0 
 
 41 
 
 8 
 
 0 
 
 13 
 
 4 
 
 0 
 
 3 
 
 0| 
 
 0 
 
 51 
 
 9 
 
 0 
 
 15 
 
 0 
 
 0 
 
 3 
 
 5| 
 
 0 
 
 6 
 
 10 
 
 0 
 
 16 
 
 8 
 
 0 
 
 3 
 
 10 
 
 0 
 
 61 
 
 11 
 
 0 
 
 18 
 
 4 
 
 0 
 
 4 
 
 2f 
 
 0 
 
 74 
 
 12 
 
 1 
 
 0 
 
 0 
 
 0 
 
 4 
 
 7 ! 
 
 0 
 
 8 
 
 13 
 
 1 
 
 1 
 
 8 
 
 0 
 
 4 
 
 ll| 
 
 0 
 
 81 
 
 14 
 
 1 
 
 3 
 
 4 
 
 0 
 
 5 
 
 4J 
 
 0 
 
 94 
 
 15 
 
 1 
 
 6 
 
 0 
 
 0 
 
 5 
 
 9 
 
 0 
 
 10 
 
 16 
 
 1 
 
 6 
 
 8 
 
 0 
 
 6 
 
 1* 
 
 0 
 
 101 
 
 17 
 
 1 
 
 8 
 
 4 
 
 0 
 
 6 
 
 «T 
 
 0 
 
 ill 
 
 18 
 
 1 
 
 10 
 
 0 
 
 0 
 
 6 
 
 10f 
 
 0 
 
 n| 
 
 19 
 
 1 
 
 11 
 
 8 
 
 0 
 
 7 
 
 31 
 
 1 
 
 01 
 
 20 
 
 1 
 
 13 
 
 4 
 
 0 
 
 7 
 
 8 
 
 1 
 
 ii 
 
 30 
 
 2 
 
 10 
 
 0 
 
 0 
 
 11 
 
 6 
 
 1 
 
 7t 
 
 40 
 
 3 
 
 6 
 
 8 
 
 0 
 
 15 
 
 4 
 
 2 
 
 24 
 
 50 
 
 4 
 
 3 
 
 4 
 
 0 
 
 19 
 
 2 
 
 2 
 
 9 
 
 60 
 
 6 
 
 0 
 
 0 
 
 1 
 
 3 
 
 »i 
 
 3 
 
 31 
 
 70 
 
 5 
 
 16 
 
 8 
 
 1 
 
 6 
 
 10i 
 
 3 
 
 10 
 
 80 
 
 6 
 
 13 
 
 4 
 
 1 
 
 10 
 
 81 
 
 4 
 
 41 
 
 90 
 
 7 
 
 10 
 
 0 
 
 1 
 
 14 
 
 64 
 
 4 
 
 111 
 
 100 
 
 8 
 
 6 
 
 8 
 
 1 
 
 18 
 
 
 5 
 
 54 
 
 WALNUT KETCHUP.— Put 
 any quantity of soft green walnuts 
 into jars with cold strong vinegar. 
 Tie them close for a year. Then 
 take them out, and for every gal- 
 lon of liquor, put two heads of 
 garlic. | lb. of anchovies, a quart 
 of port wine, and 1 oz. each of 
 cloves, long, black, and Ja- 
 
 maica pepper, and ginger. . Boil 
 all together tall ths liquor is re- 
 duced to half. Bottle for use. It 
 is good in fish sauce, or stewed 
 beef. The longer it is kept, the 
 better it is. 
 
 WALNUT KETCHUP, very 
 fine . — Boil a gallon of the express- 
 ed juice of green tender walnuts, 
 and skim it well ; then put in 2 lbs. 
 of anchovies, bones and liquor, 
 2 lbs. shalots, 1 oz. each of cloves, 
 mace, pepper, and one clove of 
 garlic. Let all simmer till the 
 shalots sink ; then put the liquor 
 into a pan till cold; bottle and 
 divide the spice to each. Cork 
 closely, and tie a bladder over. It 
 will keep twenty years, but is not 
 good the first. Be very careful to 
 express the juice at home ; for it 
 is rarely unadulterated, if bought. 
 
 WALNUTS, to pickle . — When 
 a pin will go into them, put a 
 brine of salt and water boiled, and 
 strong enough to bear an egg, 
 being quite cold first. Let them 
 soak six days; then change the 
 brine, let them stand six more; 
 then drain, and pour over them in 
 the jar a pickle of the best vinegar, 
 with plenty of pepper, pimento, 
 ginger, mace, cloves, mustard- 
 seed, and horse raddish ; all boiled 
 together, but cold. To every hun- 
 dred of walnuts put six spoonfuls 
 of mustard-seed, and two or three 
 heads of garliek or shalot, but the 
 latter is least strong. In this way 
 they will be good for several years, 
 if closely covered. They will not 
 be fit to eat under six months. 
 This pickle makes good ketchup. 
 
 WARM PLASTER. Gum 
 
 plaster, 1 oz. ; blistering plaster, 
 2 drachms. Melt over a gentle 
 fire. This plaster is useful in 
 sciatica, and in rheumatic pains; 
 renew once a week. Should it 
 blister the part, use less blistering 
 plaster, ana add a little camphor. 
 
WAS 
 
 WAS 
 
 441 
 
 WARTS. — These may be cured 
 by daily touching the top of the 
 •wart with the pure Tincture of the 
 Rhus Toxicodendron, or Poison 
 Oak, which grows in North 
 America. It is sold by the Ho- 
 moeopathic Chemists. The ap- 
 plication should be continued for 
 a few weeks. 
 
 Or touch them frequently with 
 blue vitriol, or nitric acid, or 
 chloride of zinc. — A bit of impure 
 potass, moistened, should be applied 
 to the warts, a few minutes, so as 
 to leave a whitish paste upon 
 them ; put over it a sticking 
 plaster for a week. Repeat, if 
 needed. 
 
 WARTS. — Rub them daily 
 with a radish. Or, with juice of 
 marigold flowers : it will hardly 
 fail. Or, water in which sal-am- 
 moniac is dissolved. Or, apply 
 bruised purslain as a poultice, 
 changing it twice a-day. It cures 
 it in seven or eight days. — Wesley. 
 
 Or, steep in vinegar and salt the 
 rind of a lemon, and apply it to the 
 wart, first the outer side, and then 
 the inner ; keep on for two hours, 
 and change. 
 
 Or rub the wart now and then 
 with elixir of vitriol ; apply with 
 a bit of wood. 
 
 WASH for Cleansing and Pre- 
 venting the Hair from falling off. 
 — Take three handfuls of rose- 
 mary leaves, a small lump of com- 
 mon soda, and 1| drachm of cam- 
 phor. Put in a jug, with a quart 
 of boiling water, and cover closely, 
 to keep the steam in. Let it stand 
 for twelve hours, then strain it, 
 and add a wine-glassful of rum. 
 This will keep good for six months 
 in bottles well corked, and a piece 
 of camphor in each. If the hair 
 falls off much, the wash ought to 
 be applied to the roots, with a piece 
 of sponge, every other day. 
 
 WASH /or a blotched face. 
 
 Rose-water, 3 ozs., sulphate of 
 zinc, I drachm. Mix. Wet the 
 face with it, gently dry it, and 
 then touch it over with cold cream, 
 which also dry gently off. 
 
 WASH, for the arm-pits after 
 sweating . — One quart of spring 
 water ; tincture of myrrh, 1 oz. ; 
 sulphate of zinc, \ oz. Mix, and 
 sponge. 
 
 WASHING, made easy. — One 
 of the best bleaching and emo- 
 lient agents in washing either the 
 person or clothing, is common re- 
 fined borax. Dissolve in hot wa- 
 ter, half a pound to ten gallons ; 
 a great saving in soap is effected 
 by its use. The borax should be 
 pulverized first. It may be pro- 
 cured in the form of crystals at 
 any druggist’s; it will not injure 
 the most delicate fabric ; and laces 
 or other fine tissues may be wash- 
 ed in a solution of borax with, ad- 
 vantage to colour, &c. 
 
 WASHING, ready and effec- 
 tual mode of — Dissolve 1 lb. of 
 soap in 3 quarts of boiling water, 
 the night before washing. Begin- 
 ning to wash, put the soap into 
 the dolly tub, add 8 table-spoon- 
 fuls of spirits of turpentine, and 6 
 ditto of hartshorn. Pour upon 
 the above 8 gallons of boiling wa- 
 ter. Have the clothes ready as- 
 sorted ; begin with the fine ones. 
 Dolly each lot about five minutes, 
 wash them in hot water in another 
 dolly-tub, if you have it, next in 
 blue water. — When the water is 
 getting cool, put it into the boiler 
 to boil kitchen towels, or any 
 greasy things. 
 
 N. B. — The quicker the wash- 
 ing is done the better. As soon 
 as one lot is taken out of the dolly 
 tub, put another in whilst the 
 others are being rinsed. 
 
 A little pipe-clay dissolved in the 
 water employed in washing linen 
 cleans the dLirtiest linen entirely, 
 
442 
 
 WAT 
 
 WAT 
 
 with about one half the labour, 
 and saving full one half of soap. 
 
 WASPS om? FLIES to destroy. 
 — Dip a feather in a little sweet 
 oil, and touch them with it be- 
 tween their wings; this renders 
 their breathing impossible. 
 
 WATER/or Low Spirits. -Cori- 
 ander seeds and aniseeds, of each 
 \\ oz, ; valerian 1| oz. ; carda- 
 moms, bruised, 2 ozs. ; saffron, 1 
 oz. ; carraway seeds, 2 ozs. ; cin- 
 namon, 3 ozs. Simmer half an 
 hour in a quart of water, to which 
 add 4 ozs. of sugar candy. Cool. 
 Then add a quart of port wine, 
 and a quart of brandy. Cork well 
 in bottles. Through all the oper- 
 ation cover close. 
 
 WATER, to purify.— Put into 
 it powdered charcoal, then filter 
 through a compressed sponge, and 
 it will become perfectly sweet, 
 however impure previously. 
 
 Water may be filtered and puri- 
 fied by means of a deep flowerpot, 
 with a compressed sponge in the 
 hole at the bottom. Put over the 
 sponge an inch thick of pebbles, 
 next an inch of coarse sana, next a 
 layer of charcoal, and over again 
 pebbles. The water will filter 
 pure and clear through the hole 
 into another vessel. 
 
 WATER, to purifu.— A large 
 spoonful of pulverised alum sprin- 
 kled into a hogshead of water (the 
 water stirred round at the time) 
 will after the lapse of a few hours, 
 so purify it, that it will be found to 
 possess nearly the freshness and 
 clearness of finest spring water. A 
 pailful containing four gallons may 
 be purified by a single spoonful ; 
 or a mixture of one part chalk and 
 two of alum will be still better. 
 
 WATER, to soften. Wood 
 
 ashes form a good lye for softening 
 water, but care must be taken 
 that they should be all wood. 
 
 WATER, hard to make soft.— 
 
 Eoil it, and expose it to the atmos- 
 phere. Add a little carbonate of 
 soda. 
 
 WATER BRASH. A dis- 
 
 charge of thin watery fluid from 
 the stomach upwards to the mouth. 
 It generally arises from weakness 
 cf the stomach, indigestion, &c. 
 Persons affected with diseases of 
 the chest, and persona of debilita- 
 ted constitution, are much subject 
 to it. 
 
 Take from 4 to 8 grains of the 
 white oxide of bismuth. Give an 
 aperient pill to keep the bowels 
 open, and give bitters freely. Take 
 nourishing diet, and be frequently 
 in the open air. Take now and 
 then some of the Neutralizing 
 Mixture diluted. A little brandy 
 bitters, and effervescing draughts 
 are beneficial. Use friction with 
 the flesh brush. If the patient is 
 consumptive, then most gentle 
 means must be used, and chiefly 
 in referenee to tho disease which 
 is the cause of water brash. 
 
 WATER CEMENT. This 
 
 will harden under water. — -Mix 4 
 parts of grey clay, 6 of oxide of 
 manganese, and 90 of good lime- 
 stone reduced to fine powder. 
 Calcine the whole to expel the 
 carbonic acid. Work into the con- 
 sistence of a soft paste with 60 
 parts of washed sand. If&lunpof 
 this cement be thrown into water, 
 it will harden immediately. 
 
 WATER-CRESSES. — Medi- 
 cinally it acts as a gentle stimulant 
 and diuretic. The expressedjuice 
 which contains the peculiar taste 
 and pungency of the herb, may be 
 taken in doses of one or two ounces. 
 Eat the plant also at meals. It is 
 famous for purifying the blood, 
 and the cure of scurvy. 
 
 WATER GRUEL, to make.— 
 Boil a table-spoonful of oatmeal in 
 a quart of water for one hour, or 
 till it is fine and smooth. Take 
 
WAT 
 
 WEI 
 
 443 
 
 off the fire, and let it settle ; then 
 pour it into a china bowl and add 
 sugar, sherry, and nutmeg to your 
 taste. 
 
 WATER PIPES, to manage 
 in winter . — In frost cover the wa- 
 ter pipes with hay, or straw bands. 
 
 WATERPROOF BOOT 
 SOLES. — If hot tar and rosin be 
 applied to boot soles, it will make 
 them waterproof. Apply it with a 
 piece of old flannel, or cloth, and 
 dry it in by the fire. The opera- 
 tion may be repeated two or three 
 times during the winter, if neces- 
 sary. It makes the surface of the 
 leather quite hard, so that it wears 
 longer. Oil or grease softens the 
 sole, and does not keep the water 
 out. 
 
 WATERPROOFING, for ' 
 Boots and Shoes . — Linseed oil, I 
 pint; oil of turpentine, or nap- 
 tha, | pint ; yellow wax, £ lb. ; 
 burgundy pitch, \ lb. Melt to- 
 gether with a gentle heat. For 
 use, rub into the leather before 1 
 the fire. 
 
 WATERPROOFING SHOES 
 — Melt bees’ wax and mutton suet, 
 and when you take from the fire, 
 add a tea-spoonful of turpentine. 
 
 Or, India rubber and gutta 
 
 percha, dissolved in good naphtha. 
 
 Or, yellow wax, 4 ozs ; rosin, 
 
 4 ozs. ; linseed oil, 1 pint ; oil of 
 turpentine, a quarter of a pint. 
 Melt over a slow fire, and when 
 melted, take from the fire, and add 
 the turpentine, and stir well. 
 Remember that it is very inflam- 
 mable. When required for use, 
 melt and apply. 
 
 WATERPROOF CLOTH.— 
 Apply to the calico or linen two 
 coats of boiled oil, a little rosin or 
 burgundy pitch, and a small quan- 
 tity of turpentine. Hang up to 
 
 dr ^ATERPE.OOF CLOTH.— 
 To one ounce of melted white wax 
 
 add one quart of spirits of turpen- 
 tine ; when thoroughly mixed and 
 cold, dip the cloth in it and hang 
 it up to dry. 
 
 WATERPROOF COMPOSI- 
 TION. — Mix gas tar, common oil, 
 and slaked lime, and use as paint, 
 applying three or four coats. Pe- 
 troleum oil, and Norway tar might 
 also be employed with advantage. 
 
 WAX, Blacky to make . — Take 
 two ounces of bees’ wax, half an 
 ounce of burgundy pitch, and melt 
 them together, then add one ounce 
 and a half of ivory black, ground 
 very fine and dried. 
 
 WEAK EYES. Wash fre- 
 
 quently in cold water, or in a de- 
 coction of the plant, eye-bright. 
 
 Or, dissolve 4 grains of sugar 
 
 I of lead and crude sal-ammoniac, 
 
 ; in 8 ozs. of water, to which add a 
 few drops of laudanum. Bathe 
 the eyes with it three or four times 
 a day. Or bathe the eyes fre- 
 
 quently in salt and water, or in 
 weak brandy, salt, and water. 
 
 WEIGHTS, Average.— lbs. 
 1 Peck of Potatoes . . . . = 20 
 
 1 „ of White Turnips . . „ 16 
 
 1 „ of Swede Turnips. . „ 18 
 
 1 „ of Onions . . . . „ 16 
 
 1 ,, of Broad Beans .. „ 10 
 
 1 „ of Kidney Beans . . „ 9 
 
 1 „ of Green Peas , . 9 
 
 1 „ of Apples .. 16 
 
 1 „ of Pears 18 
 
 1 „ of Gooseberries . . „ 16 
 
 l „ of Plums, Damsons, and 
 
 all Stone Fruit . . „ 18 
 WEIGHT of ENGLISH GOLD 
 AND SILVER COINS. 
 
 dwt. gr. 
 
 Sovereign . . . . 5 3£ 
 
 Half Sovereign 2 13j 
 
 Crown 18 4 4-11 
 
 Half Crown .... 9 2 2-11 
 
 Florin 7 6 6-11 
 
 Shilling 3 15 3-11 
 
 Sixpence 1 19 7-11 
 
444 
 
 WHI 
 
 WHI 
 
 "WEEDS and "WORMS, to 
 iestroy . — Sprinkle the walks with 
 salt, and then water it. Observe 
 not to throw the salt upon the box 
 edging. 
 
 WELSH PUDDING.— Melt \ 
 lb. of butter gently ; beat it with 
 the yolks of eight, and whites of 
 four eggs ; mix in 6 ozs. of loaf 
 sugar, and the rind of a lemon gra- 
 ted. Put a paste into a dish for 
 turning out, and pour the above 
 in, and bake it. 
 
 WELSH RABBIT, or RARE- 
 BIT. — See page 343. 
 
 WEN, to cure . — Take a lime- 
 stone and slake it in soap lees ; then 
 mix it with a little soap. Spread 
 it as a plaster, and apply it to the 
 wen, and often anoint it with the 
 lees in which the lime was slaked. 
 It will sink and destroy the wen. 
 
 WHIPPED CREAM.— To one 
 quart of good cream, put a few 
 drops of bergamot water, a little 
 orange flower water, and \ lb. of 
 sugar. When it is dissolved, whip 
 the cream to a froth, and take it 
 up with a skimmer; drain on a 
 sieve, and if for icing, let it settle 
 half an hour before you put it into 
 cups or glasses. Use that which 
 drops into the dish under the sieve, 
 to make it froth the better, adding 
 two whites of eggs. Coloured 
 powdered sugar may, if you like, 
 be sprinkled at the top of each. 
 
 WHITE GLOVES, to dye a 
 good purple . — Boil 4 ozs. of log- 
 wood, and 2 ozs. of roche alum, in 
 3 pints of soft water till half wasted. 
 Strain and cool. Then with a 
 brush rub the gloves over, and 
 when dry, repeat it. When dry, 
 rub off the loose dye with a coarse 
 cloth ; beat up the white of an 
 egg, and with a sponge rub it over 
 the leather. 
 
 WHITE SAUCE.— See Sauce. 
 
 WHITE SOUP. Take a 
 
 knuckle of veal, a fowl, and a 
 
 shank of ham ; put them into a 
 pan with 6 quarts of water ; add \ 
 lb. of rice, two anchovies, some 
 peppercorns, sweet herbs, two 
 onions, and a head of celery ; stew 
 the whole till strong enough, and 
 strain. The next day 6kim it 
 carefully, and pour it into a stew- 
 pan ; put in | lb. of sweet almonds 
 beaten fine ; boil 15 minutes, and 
 
 WHITE SOUP,— Take a scrag 
 of mutton, a knuckle of veal after 
 cutting off as much meat as will 
 make collops, two shank-bones of 
 mutton, and £ lb. of fine lean ba- 
 con, sweet herbs, lemon-peel, three 
 onions, three blades of mace, and a 
 dessert-spoonful of white pepper ; 
 boil all in three quarts of water, 
 till the meat falls to pieces. Next 
 day take off the fat, clear the jelly 
 from the sediment, and put it into 
 a sauce-pan. If macaroni is used, 
 add it soon enough to get tender, 
 after soaking in cold water. Ver- 
 micelli may be added after the 
 thickening, as it requires less time 
 to do. Have ready the following : 
 — Blanch f lb. of sweet almonds, 
 and beat them to a paste, with a 
 spoonful of water to prevent their 
 oiling ; mince a large slice of dress- 
 ed veal or chicken, and beat with 
 it a piece of stale white bread ; add 
 a pint of thick cream, a bit of 
 fresh lemon-peel, and a blade of 
 mace, in the finest powder. Boil 
 it a few minutes ; add to it a pint 
 of soup, and strain and pulp it 
 through a coarse sieve : put this 
 thickening to the rest, and boil for 
 half an hour. 
 
 WHITES, or, Leucorrhcea, 
 ( Fluor Aldus ,) — This disease is 
 peculiar to females. It is indicated 
 by a morbid secretion of mucous 
 from the passage leading to the 
 womb, termed vagina. It varies, 
 in appearance, consistence, and 
 quantity, in different persons. 
 
WHI 
 
 WHI 
 
 US 
 
 "Women of 'delicate constitution, 
 debilitated by hard labours, mis- 
 carriages, grief, poor living, and 
 of an erysipelatous habit, general- 
 ly termed scorbutic, are most sub- 
 ject to it, and in them it proves 
 very obstinate. 
 
 It is the effect both of relaxation 
 and inflammatory excitement. 
 
 Treatment. — When it arises 
 from relaxation, the Tonic Pills, 
 ■will generally succeed in effecting 
 a cure. Cold bathing or the local 
 application of cold water, is a good 
 remedy for this disease, and should 
 be used every morning, provided 
 the patient be free from cough or 
 difficulty of breathing, and not 
 subject to a determination of blood 
 to the brain. 
 
 If the discharge continue after 
 the employment of these means, 
 an astringent lotion may be used ; 
 as the following : — Take of pome- 
 granate-rind, bruised, 3 drachms ; 
 boil in a quart of water to a pint 
 and a half ; then strain, and add 
 alum, a drachm and a half. To 
 be injected by means of a female 
 syringe. 
 
 Give an emetic and a vapour 
 bath occasionally. If the stools 
 are of a pale clay or very dark co- 
 lour, or the patient be subject to 
 erysipelas, or eruption of the skin, 
 take a little rhubarb and magnesia 
 every othernightforabouttendays. 
 
 When fluor albus occurs in a 
 person of a robust and sanguine 
 habit, it may be considered of an 
 inflammatory nature; in which 
 case, instead of tonic medicines 
 above recommended, the patient 
 should take every other morning, 
 2 drachms of Epsom salt, and 10 
 grains of nitre powder, with 15 of 
 gum-arabic powder, in a glass of 
 barley-water three times a day; 
 which, with a low diet, free from 
 all kinds of stimulants,) will suc- 
 ceed ia curing it. To these reme- 
 
 dies, the application of cold water, 
 will be a powerful auxiliary. 
 
 When the discharge is of an 
 ichorous nature, and of a dark or 
 yellowish colour, and attended with 
 'pain in the region of the womb, or 
 with irritation, burning heat, dif- 
 ficulty or heat of urine, trouble- 
 some itching, a sense of bearing 
 down, and a frequent inclination 
 to evacuate ; pains on the approach, 
 or during the time of menstrua- 
 tion ; and particularly if pieces of 
 coagulated blood (generally termed 
 clots) are discharged ; some organ- 
 ic disease of the womb may be sus- 
 pected, especially if they occur 
 about the time of the cessation of 
 the menstrual discharge. 
 
 The buchu leaves are a good 
 remedy for this disease, and in 
 many cases of long standing, the 
 tincture, in the dose of two tea- 
 spoonfuls in a wine-glass of the 
 decoction of marshmallow root, 
 has succeeded in curing the dis- 
 ease, and improving the general 
 health. In obstinate cases it may 
 be given in an infusion of the 
 leaves, in lieu of the decoction of 
 marshmallow root. 
 
 The diet must depend on the 
 general health of the patient. If 
 she be weakly, and of a delicate 
 constitution, it should be nourish- 
 ing and easy of digestion, such as 
 blanc mange, and the vegetable 
 and animal jellies, with a small 
 i portion of meat ; a little good Port 
 ' or Sherry may also be allowed, 
 but water should be adopted in 
 lieu of malt liquor: but if the com- 
 plaint be attended with much ir- 
 ritation or pain on making water, 
 it will be advisable to avoid pep- 
 per and much salt, but not other- 
 wise. 
 
 Mr. Wesley recommends the fol- 
 lowing: — Live chastely: feed spar- 
 ingly : use exorcise constantly : 
 sleep moderately, but never lying 
 
446 
 
 WHI 
 
 WHI 
 
 on your back. Take eight grains 
 of jalap every eight days. This 
 usually cures in five weeks. 
 
 Or, make Venice turpentine, 
 flour, and fine sugar, equal quan- 
 tities, into small pills. Take three 
 or four of these morning and even- 
 ing. This also cures most pains in 
 the back. Or, take yellow resin, 
 powdered, 1 oz. ; conserve of roses, 
 | oz. ; powdered rhubarb, 3 drms. ; 
 syrup, a sufficient quantity to make 
 an electuary. Take a large tea- 
 spoonful of this twice a day, in a 
 cup of comfrey-root tea. 
 
 WHITE SWELLING. — This 
 is a very painful disease ; it more 
 frequently affects the knee than 
 any other joint ; sometimes the 
 hip, ancle, and elbow. At first a 
 severe pain is felt penetrating the 
 joint, or only one particular part 
 of the joint. The least motion ag- 
 gravates the pain. It soon begins 
 to swell considerably, and suppur- 
 ation takes place. Matter is dis- 
 charged from several openings or 
 ulcers, the bones are affected ; and 
 if the disease is not arrested, the 
 life of the patient is endangered. 
 
 Treatment . Avoid the old sys- 
 tem of treatment by the allopathic 
 doctors, by mercury, blistering, 
 setons, amputation, &c. Attend 
 to the stomach and bowels, giving 
 an emetic, and an aperient, if 
 needed; to be followed by bitter 
 tonics occasionally, giving the al- 
 terative syrup , (see Addenda) 
 diluted when first taken ; or a de- 
 coction of sarsaparilla, sassafras^ 
 guiacum, queen’s delight, unicorn 
 root, cleavers, prickly ash berries, 
 of each 1 oz. Simmer in a covered 
 pan with twe quarts of water down 
 to three pints. Sweeten. A des- 
 sert spoonful three or four times a 
 day. Steam the part with bitter 
 herbs, and now and then give the 
 Vapour Bath to the whole body. 
 After steaming die affected part, 
 
 rub the limb with the Rheumatic 
 Liquid. 
 
 Dr. Beach recommends the fol- 
 lowing; — “Oil of hemlock; oil of 
 sassafras, gum camphor, tincture 
 of opium, | oz. each, and a pint of 
 spirit of wine. When dissolved 
 and properly mixed, bathe the 
 part with it frequently.”— Then 
 apply an oatmeal and bran poul- 
 tice, mixed with a little finely pow- 
 dered charcoal, salt and cayenne 
 pepper. If the pain is great, 
 sprinkle on the poultice, k oz. of 
 laudanum. Keep it on as long as 
 possible, and then steam. 
 
 WHITE SWELLING. — The 
 pain arising from white swellings, 
 and other similar swellings, may 
 be instantly eased thus: — Take 
 the white of an egg, and beat it 
 up with two table-spoonfuls of 
 spring water ; rub the part affect- 
 ed frequently, but gently with the 
 finger. 
 
 WHITE SWELLINGS. 
 
 Hold the part half an hour every 
 morning under a pump or cock. 
 This cures all. pains in the joints. 
 It seldoom fails. — Tried.— Or, 
 pour on it daily a stream of warm 
 water.— Or, a stream of cold wa- 
 ter one day, and warm the next, 
 and so on by turns. Use these 
 remedies at first, if possible. It is 
 likewise proper to intermix gentle 
 
 purges to prevent a relapse. 
 
 Or, boiled nettles. — Wesley . 
 
 WHITINGS, to choose .—' The 
 firmness of the body and fins is to 
 be looked to, as in herrings ; their 
 high season is during the first 
 three months of the year, but they 
 may be had a great part of it. 
 
 WHITINGS, to fry . — Wash 
 and gut; skin them, and turn 
 their tails into their mouths, to 
 lie round. Season with salt and 
 pepper ; steep them in vinegar ; 
 flour them, and dip them in out 
 ter ; then fry them 
 
WlL 
 
 WIN 
 
 447 
 
 WHITLOW.— This is an in- 
 flammation of the fingers, thumb, 
 or hand, and is very painful. It is 
 often situated at the root of the nail. 
 The pain is attended with throb- 
 bing, swelling, and inflammation. 
 It gradually progresses to suppu- 
 ration. 
 
 Steam the whole hand with bit- 
 ter herbs for 30 or 40 minutes; 
 bathe it frequently in strong hot 
 ley water. The steaming must 
 not bo dispensed with. Apply a. 
 poultice of linseed and slippery 
 elm, with a little salt and brandy. 
 The formation of matter is indi- 
 cated by a small white spot in the 
 centre of the swelling. When 
 this appears, open it with the point 
 of a large needle or probe, that 
 the matter may escape. Repeat 
 if necessary. If proud flesh ap- 
 pears, apply the vegetable caustic 
 or chloride of potass, diluted. A 
 poultice of powdered hops is very 
 effectual to relieve pain. Attend 
 to the general health, by giving 
 aperients, tonics, and nutritious 
 cooling diet. 
 
 WHITLOW.— Cut a hole in a 
 lemon, and wear it on the finger 
 like a thimble ; the whitlow must 
 be encased in the lemon. — See 
 Felon. 
 
 WILD DUCKS, Widgeon , , fc. 
 — They should be taken up with 
 the gravy in. Baste them with 
 butter, and sprinkle a little salt 
 before they are taken up; put a 
 good gravy under them, and serve 
 with shalot-sauce. 
 
 WILD FOWL, to roast .— The 
 flavour is best preserved without 
 stuffing. Put pepper, salt, and a 
 piece of butter into each. 
 
 Wild fowl require much less 
 dressing than tame ; they should 
 be served of a fine colour, and 
 well frothed up. A rich brown, 
 gravy should be sent in the dish ; 
 and when the breast is cut into 
 
 ! slices, before taking off the bone, a 
 ; squeeze of lemon, pepper and salt, 
 is a great improvement to the 
 flavour. 
 
 To take off the fishy taste which 
 wild fowl sometimes have, put an 
 onion, salt, and hot water, into 
 : the dripping-pan, and baste them 
 ; for the first ten minutes with this ; 
 then take away the pan, and baste 
 constantly with butter. 
 
 WIND in the STOMACH.— 
 See Flatulency . — Take oil of juni- 
 per, tincture of myrrh, lavender 
 water, sweet nitre, equal quantity 
 of each : shake them in a bottle. 
 Dose : — One teaspoonful in a cup 
 of cold water. The above is a dose 
 
 for an adult. Or, take a large 
 
 handful of feverfew, and cummin 
 6eeds and ginger, 1 oz. of each to 
 three quarts of water ; boil to 
 three pints. Add a little tincture 
 of cayenne. Dose — three or four 
 wine-glassfuls a day. 
 
 WINDSOR PUDDING-Shred 
 \ lb. of suet very fine ; grate into 
 it \ lb. of French roll, a little nut- 
 meg, and the rind of a lemon ; add 
 \ lb. of chopped apples ; £ lb. of 
 currants ; £ lb. of good reisins, 
 stoned, and chopped, a glass of 
 rich sweet wine, and five eggs 
 beaten, with a little salt. Mis all 
 thoroughly together, and boil it in 
 a basin, or mould for three hours. 
 Sift fine sngar over it when sent 
 to table, and pour wine sauce into 
 the dish. 
 
 WINDSOR SOAP is merely 
 the best white soap melted, and 
 scented with oil of carraway, and 
 put into moulds. 
 
 WINE, English White . — Boil 
 40 lbs. of sugar in 14 gallons of 
 water, twenty minutes, taking the 
 scum as it rises. Put it into a 
 tub, and when nearly cold put in 
 8 lbs. of raisins chopped; and 
 when cold, add two gallons of 
 strong ale, when the ale is ready 
 
448 
 
 WO 6 
 
 WOO 
 
 to tun. Let it stand three days, 
 stirring it well every day. Then 
 put it into the cask with a pint of 
 brandy, a pound of sugar candy, 
 and an ounce of isinglass. It may 
 be bottled in eight months. 
 
 WINE, to make astringent . — 
 Mix a little alum with the wine ; 
 or gum kino, catechu, or rhatany. 
 
 WINE, rich and pleasant . — 
 Take new cider from the press, 
 mix it with as much honey as will 
 support an egg, boil gently fifteen 
 minutes, but not in an iron, brass, 
 or copper pot. Skim it well ; when 
 cool let it be turned, but don’t 
 quite fill. In the March following 
 bottle it, and it will be fit to drink 
 in six weeks; but will be less 
 sweet if kept longer in the cask. 
 You will have a rich and strong 
 wine, and it will keep well. This 
 will serve for any culinary purpose 
 for which sack, or sweet wine is 
 directed. 
 
 Honey is a fine ingredient to 
 assist, and render palatable new 
 crabbed austere cider. 
 
 WINE BISCUITS. — Take the 
 yolks of 6 eggs, and the whites of 
 5; beat with orange flower water 
 till they come to a froth ; then add 
 sifted sugar, 1 lb. ; rice flour, £ lb.; 
 the raspings and pulp of a lemon, 
 with a few carraway seeds. Dust 
 with sugar. 
 
 WINE WHEY. — Put half a 
 pint of new milk on the fire ; the 
 moment it boils up, pour in as 
 much sound raisin wine as will 
 completely turn it, and it looks 
 clear ; let it boil up, then set the 
 sauce-pan aside till the curd sub- 
 sides, and do not stir it. Pour 
 the whey off, and add to it half a 
 pint of boiling water, and a bit of 
 white sugar. Thus you will have 
 a whey perfectly cleared of milky 
 particles, and as weak as you 
 choose to make it. 
 
 WOOD, to brofizc . — Cover with 
 
 a coating of thin glue. When dry, 
 coat it again with white of egg 
 and water ; do not put much on. 
 Then apply the bronze with a 
 hare’s foot, or dust from a small 
 fine muslin bag. 
 
 WOOD, to coat. — The Germans 
 have recently adopted the follow- 
 ing method : — The ingredients are 
 40 parts of chalk, 40 of rosin, 4 of 
 linseed oil, to be melted together 
 in an iron pot. One part of native 
 oxide of copper, and one of sul- 
 phuric acid are then to be added, 
 when the composition is ready for 
 use. It is applied hot to the wood 
 with a brush in the same way as 
 paint, and the varnish becomes as 
 hard as stone when dry. 
 
 WOOD, to preserve. — Gas tar, 
 rosin, or pitch, and lime, boiled 
 well together, and applied to wood 
 exposed to the weather, form a 
 good preservative. Apply two or 
 three coats, and on the last dash 
 fine sand to give it the appearance 
 of stone, and to make it durable. 
 
 Gas tar, turpentine, and a little 
 nitric acid make a good paint for 
 iron. 
 
 WOOD, to resemble mahogany. 
 — Take two ounces of dragon’s 
 blood, (gum tragacanth) break it 
 into pieces, and dissolve in a quart 
 of spirits of wine, to which add a 
 little soda ; let it stand in a warm 
 place and shake it frequently ; 
 when dissolved, it is fit for use. 
 
 Or take four ounces of logwood, 
 and half a pound of madder ; boil 
 in a gallon of water, adding a lit- 
 tle pearl-ash, and 1 oz. of walnut 
 peeling. Apply while hot. 
 
 WOODCOCK, Snipe, $c. 
 
 Clean well, and stuff with mealy 
 potatoes, well washed, and season- 
 ed with butter, salt, pepper, and a 
 littlo cream, or new milk ; cut off 
 the pinions at the first joint ; fas- 
 ten the legs close to the ribs, turn 
 the bead backward, between the 
 
Woe 
 
 wor 
 
 449 
 
 legs and the body. Do them be- 
 fore a bright fire, or in the oven ; 
 dredge them with flour, and baste 
 often with butter melted in hot 
 
 "WOODCOCKS, Snipes, and 
 Quails keep good several days. 
 Roast them without drawing, and 
 serve on toast. Butter only should 
 be eaten with them, as gravy takes 
 off the fine flavour. The thigh and 
 back are esteemed the most. 
 
 WOODWORK, to preserve*— 
 Boiled oil and finely powdered 
 charcoal, mix to the consistence of 
 a paint, and give the wood two or 
 three coats with this composition. 
 —Or, mix 5 lbs. of chloride of 
 zinc with 25 gallons of water. 
 This, if the wood be steeped in it, 
 will prevent the dry rot. 
 
 WOOLLEN CLOTH, to remove 
 cil spots from . — Apply moistened 
 
 S ipe-clay, or fullers earth. When 
 ry, brush off. If needful, repeat, 
 heating the place by holding it to 
 the fire, or applying carefully a hot 
 iron. Lemon juice or pearlash, in 
 solution, used to moisten the pipe 
 clay or fullers earth, would render 
 it more effectual. 
 
 WORMS. — -The worms found 
 in the human body are mostly the 
 ascarides> the thread worm, in- 
 festing the lower intestine, causing 
 much itching and irritation about 
 the anus. The teres, or long round 
 worm, generally seated in the 
 small intestines, and stomach. 
 
 The symptoms denoting the ex- 
 istence of worms are common to 
 the different species, viz. indiges- 
 tion, with a variable appetite : foul 
 tongue; offensive breath; hard, 
 full, and tense belly, with occa- 
 sional gripings and pains about 
 the navel ; heat and itching sensa- 
 tion in the rectum and about the 
 anus ; the eyes heavy and dull ; 
 itching of the nose; short dry 
 cough; grinding of the teeth ; and 
 
 starting during sleep, attended 
 often with a slow fever. 
 
 The indications of cure are, first, 
 to clear the stomach and intestines 
 of redundant slime, and afterwards 
 to strengthen the stomach and 
 bowels, so as to destroy the dispo- 
 sition to their generation. 
 
 Give an emetic once or twice a 
 week, in order to rid the stomach 
 of impurities, slime, and morbific 
 matter, the cause of worms. At- 
 tend to the state of the bowels, for 
 they are often irregular through 
 worms. A dose of the Composi- 
 tion Powder given night andmom- 
 ing, and bitter tonics during the 
 day will be of essential service. 
 This should be continued a week 
 or two. 
 
 Lime-water being capable of dis- 
 solving the mucus in which the 
 worms breed, may be taken ; a tea- 
 cupful two or three times a day- 
 less for a child. Take with it the 
 Tonio Mixture, or bitters. It is 
 very effectual in relieving children. 
 
 The following infusion is valu- 
 able Best senna, Carolina pink- 
 root, manna, worm-seed, rhubarb ; 
 of each J oz. Bruise them, and 
 infuse for two or three hours in 
 boiling water. Sweeten with trea- 
 cle. Give to a child six years old 
 from three table-spoonfuls a day. 
 
 Sweets should be avoided. Salt 
 and water taken in the morning 
 will expel worms, especially the 
 seat worms. It may be made by 
 dissolving a table-spoonful of salt 
 in half a pint of water. It may 
 also form an injection to bring 
 away the ascarides. — Camphor 
 is another remedy. Dissolve 10 
 grains in a little spirit of wine, and 
 add it now and then to the tonio 
 bitten. 
 
 Various Remedies for the cure of 
 Worms : — 
 
 Take, an ounce of tin, finely pow- 
 dered, and two drachms of Ethfop’a 
 00 
 
450 
 
 WOR 
 
 WOR 
 
 mineral, mixed together ; divide it 
 into six powders, and take one of 
 them, in a little syrup, twice a 
 day: when they are used work 
 them off with a little rhubarb. Or, 
 Jalap, quarter of an ounce ; pow- 
 dered rnubarb, quarter of an ounce ; 
 gamboge, two drachms; syrup of 
 bear’s-foot, sufficient to make it 
 into a paste ; then make it into or- 
 dinary sized lozenges. Dose:— 
 For a child three years old, half a 
 lozenge; six years, one lozenge; 
 and so on, according to years. Or, 
 Spirits of turpentine, in doses of 
 from 8 drops to a teaspoonful, in 
 
 gruel sweetened. Or, 
 
 Cowhage mixed with treacle. 
 Give a child a teaspoonful fasting 
 for 3 or 4 mornings successively — 
 an adult a table-spoonful. Then 
 give a purge. 
 
 Powdered rust of iron is a good 
 vermifuge. It expels the worms 
 and strengthens the constitution. 
 To a child six years old from 10 to 
 40 grains may be given. An adult 
 may take from a £ oz. It may be 
 given in treacle or in beer. Dr. 
 Rush says, “ Of all the worm med- 
 icines that I have given I know 
 none more safe and certain than 
 this simple preparation of iron.” 
 It should always be followed by an 
 aperient. 
 
 The common male fern-root is a 
 certain remedy for the lope-worm. 
 Two or three drachms of the pow- 
 dered root to be taken in the morn- 
 ing, no supper having been taken 
 the night before. It generally 
 sickens a little. A brisk purgative 
 is to be given a few hours after, 
 which sometimes brings off the 
 worm entire; if not, the same 
 course must be followed at due in- 
 tervals. For the success of this 
 remedy, the root should be recently 
 
 g athered ; as after being kept long 
 i the shops, its activity is dimin- 
 ished or destroyed. 
 
 WORMS. — Take two tea-spoon- 
 fuls of brandy, sweatened with loaf 
 sugar, every morning. Or, a 
 spoonful of the juice of lemons. 
 
 Or, take two tea-spoonfuls of 
 worm-seed mixed with treacle, for 
 six mornings. Or, one, two, or 
 three drachms of powdered fern- 
 root boiled in mead. This kills 
 both the flat and round worms. 
 Repeat the medicine from time to 
 time. — Wesley . 
 
 WORM FEVER.— Boil a 
 handful of rue and wormwood in 
 water : forment the belly with the 
 decoction, and apply the boiled 
 herbs as a poultice; repeat the 
 application night and morning. 
 This frequently brings away 
 worms from children who will take 
 no internal medicine, and is like- 
 wise serviceable if the fever be of 
 the putrid kind. — Wesley. 
 
 WORM SEEDS.— The seeds 
 of this American plant form a 
 powerful vermifuge. It speedily 
 expels round and other worms from 
 the intestines. The seeds are given 
 in substance from 10 drains, or 
 half a drachm, finely powdered, 
 Btrewed on bread ana butter, or 
 made into an electuary with honey 
 or treacle. After using some days, 
 give an aperient, and the tonic bit- 
 ters. 
 
 In America they use the oil also. 
 Five to ten drops of the oil mixed 
 with sugar, are a common dose for 
 a child. Or, from 12 drops for an 
 adult. 
 
 WORM SYRUP.— Senna, 
 Carolina pink, of each 1 oz. ; 
 peach leaves, male fern, of each | 
 oz.; koussol£oz. Powder, and add 
 a cupful of pure water, near boiling ; 
 shake up in a bottle for a day ; 
 then add a cupful of spirit of wine. 
 Shake up several times a day for 
 a week, keeping the bottle in a 
 warm place. Then add another 
 cupful of hot water in which has 
 
wou 
 
 YEA 
 
 451 
 
 previously been infused half a tea- 
 spoonful of cayenne pepper. — This 
 recipe is valuable, it will cause all 
 kinds of worms to flee before it. — 
 Dose, for a child six years old a 
 teaspoonful four times a day. It 
 may be given in well sweetened 
 co flee. 
 
 W 0 RM W 0 OD . - See Robinson ’ s 
 Herbal . It is a valuable plant, 
 
 but very bitter, It is used in 
 stomach complaints, promoting di- 
 gestion and appetite by its stimu- 
 lating and tonic properties. It 
 strengthens the membranes of the 
 intestines. It is often given in 
 intermittent fevers successfully, 
 and it is a powerful expellant of 
 worms ; hence its name. 
 
 The dose of the powder is from 
 one scruple to a drachm. The in- 
 fusion i3 made by adding £ oz. of 
 powder to a pint of water. 
 
 WOTJNDS.— See Bruises. 
 
 WOUNDS. — Apply juice or 
 
 { jowder of yarrow. Or, bind 
 eaves of ground-ivy upon it. Or, 
 wood-betony bruised. This quick- 
 ly heals even cut veins and sin- 
 ews, and draws out thorns or 
 splinters.— Wesley. 
 
 WOUNDS, to prevent from 
 mortifying . — Sprinkle sugar upon 
 them, or powdered blood-root. 
 
 WOUNDS, jftofntf.-;— Wash 
 them morning and evening with 
 warm decoction of agrimony. If 
 they heal too soon, and a matter 
 gathers underneath, apply a poul- 
 tice of the leaves pounded, chang- 
 ing them once a-day till well. 
 
 Or, apply a carrot poultice ; but 
 if a gangrene comes on, apply a 
 wheat flour poultice (after it has 
 been by the fire till it begins to fer- 
 ment) nearly cold. It will not fail. 
 
 WOUNDS, to staunch the bleeds 
 ing of.— Where it can be done, 
 take a bandage, handkerchief, or 
 arter, and put it round the limb 
 etwixt the wound and the heart, 
 
 and tie it tight. It will answer 
 the purpose of a tourniquet, and 
 stop the bleeding till effectual re- 
 lief can be given. In many cases, 
 it might save life. 
 
 Or take a pledget of lint, and 
 form it into a little ball, and press 
 it upon the mouth of any bleeding 
 vein or artery. Apply lint and 
 small compresses saturated with 
 salt and water, and bind them on 
 the wound, to suppress the bleed- 
 ing. 
 
 In dressing, bring the lips of the 
 wound together, and keep them so 
 by means of adhesive plaster, com- 
 presses, and a bandage. Wounds 
 • thus dressed may heal without 
 suppuration. Frequently wet the 
 dressings with diluted brandy and 
 salt. Let the dressings remain 
 two or three days. If suppuration 
 takes place, remove the adhesive 
 plaster, &c., and apply a bread 
 poultice, or the slippery elm bark 
 poultice ; afterwards apply the 
 salve or plaster. In case of proud 
 flesh appearing, sprinkle sugar, or 
 powdered bloodroot upon the 
 wound ; or apply as a lotion of the 
 diluted solution of chloride of soda, 
 or of chloride of lime — that is, in 
 proportion of 1 oz. of the solution 
 to a pint of water. — Or use a few 
 grains of the vegetable caustic. 
 
 YARROW.— This plant is well 
 known. The infusion taken in- 
 wardly, and applied outwardly as 
 a wash, is good for piles, and sores. 
 It is excellent for flux, looseness, 
 and nervous melancholy. The 
 powder is recommended for colic, 
 ague, whites; and it is very 
 useful in colds. It restrains the 
 involuntary discharge of urine in 
 children. — See Robinson' s Herbal . 
 
 YEAST, to make .- Thicken two 
 quarts of water, with fine flour 
 about three spoonful^ boil half an 
 hour, sweeten with near half a 
 pound of brown sugar ; when near 
 
452 
 
 YEA 
 
 YEL 
 
 cold, put into it four spoonfuls of 
 fresh yeast in a jug, shake it well 
 together, and let it stand one day 
 to ferment near the fire, without 
 being covered. There will be a 
 thin liquor on the top, which must 
 be poured off ; shake the remain- 
 der and cork it up for use. Take 
 always four spoonfuls of the old to 
 ferment the next quantity, keeping 
 it always in succession. 
 
 A half-peck loaf will require 
 about a gill. 
 
 Another way . — Boil one pound 
 of potatoes to a mash ; when half 
 cold, add a cupful of yeast, and 
 mix it well. It will be ready 
 for use in two or three hours, and 
 keeps well. 
 
 Use double the quantity of this 
 to what you do of beer-yeast. 
 
 To take off the bitter of yeast, 
 put bran into a sieve, and pour it 
 through, having first mixed a lit- 
 tle warm water with it. 
 
 YEAST, for home made bread. 
 —Boil a handful of hops half an 
 hour in 3 pints of water. Pour 
 half, boiling , through a sieve, upon 
 a cup of flour, mix, and add the 
 rest of the hop water; a spoonful 
 of salt, half a cup of treacle, and 
 when warm, a cup of yeast. 
 
 YEAST DUMPLINGS. 
 
 Make a very light dough with 
 yeast, as for bread; use milk if 
 you like, instead of water, add 
 salt. Let it rise an hour before 
 the fire; twenty minutes before 
 you are to serve, have ready a pan 
 of boiling water. Make the dough 
 into balls ; put them in, and boil 
 20 minutes. Stick a fork into one, 
 and if it come out clear, itis enough. 
 Do not cut them, but tear them 
 apart at the top, or they will be- 
 come heavy. Eat while hot, with 
 treacle or sugar, preserve, &c. 
 
 YEAST POULTICE.— Yeast, 
 
 1 gill ; milk, 1 pint ; slippery elm 
 bark sufficient to make a poultice, i 
 
 Sprinkle over with very finely pow- 
 dered charcoal, and blood-root. 
 Mix, and form a poultice. It is 
 Cooling and adapted to arrest gan- 
 grene or mortification. It is very 
 appropriate to most sores and ul- 
 cers, especially offensive sores. 
 
 YELLOW DOCK.— See Hob - 
 inson's Herbal . — This plant is well 
 known. The leaves are boiled 
 and eaten. It is moderately as- 
 tringent, and rather purgative. It 
 is very appropriate to scrofulous 
 complaints. In bilious complaints, 
 internal heat, hectic fever, palpi- 
 tation of the heart, piles, cutaneous 
 eruptions, &c., it is most valuable. 
 
 The root may be given in decoc- 
 tion. A poultice of it is very good 
 to discuss all indolent swellings. 
 Made into an ointment, it is good 
 for tetter, ringworm, &c. 
 
 YELLOW FEVER. The 
 
 first stage usually begins with 
 weariness, chilly fits, faintness, 
 giddiness, flushing of the face, 
 redness of the eyes, pain in the 
 eye-balls, forehead, back, great 
 weakness, anxiety, thirst, and 
 lethargy. The urine is high col- 
 oured, deficient, and turbid. The 
 tongue is covered with a dark fur; 
 the perspiration is irregular, in- 
 terrupted, and lessened; the bile 
 is secreted in unusual quantities, 
 and speedily ejected from the 
 stomach. The skin is very dry, 
 hot, and hard. The eyes, face, 
 and breast become yellow . 
 
 This stage of the disease lasts 
 about 48 hours. The symptoms 
 begin to abate, by which the pa- 
 tient is flattered; but returning 
 aggravated symptoms soon un- 
 deceive him. He becomes very 
 debilitated ; putrefaction takes 
 place ; large patches of livid spots 
 appear on different parts of the 
 body; the tongue becomes dry 
 and black ; black fur on the teeth, 
 and oft blood from tho mouth, 
 
TEL 
 
 TOR 
 
 453 
 
 nose, nostrils, &c. The whole body 
 often exhibits a livid yellow. 
 
 The cause* may be contagion, 
 the use of ardent spirits, marble* 
 izing the liver, destroying diges- 
 tion, &c. It may be caused by 
 cold, wet feet and clothes, obstruct- 
 ed perspiration, &c. 
 
 Treatment . — The first object 
 must be to excite action in the 
 stomach, bowels, liver, and skin. 
 Give an emetic ; clear the bowels 
 by a brisk purgative. Give the 
 diaphoretic powder, and place the 
 patient in the vapour bath, regu- 
 lating the heat according to the 
 strength of the patient. While 
 in the bath let the patient drink 
 balm, pennyroyal, or catnep tea. 
 When he comes out of the bath, 
 place him in a warm bed, well 
 covered with blankets to produce 
 perspiration. If he perspires, 
 gradually lessen the covering. 
 
 If vomiting prevails, give the 
 neutralizing mixture, a table- 
 spoonful every half hour till the 
 vomiting ceases. If the stomach 
 be very irritable, give with the 
 neutralizing mixture a drachm of 
 Epsom salts to each dose, in a lit- 
 tle tea ; if the vomiting does not 
 abate, preserve with the medicine, 
 mid apply mustard plasters to the 
 stomach and feet twice a day. Do 
 not neglect aperients; for it is of 
 the highest importance to promote 
 the natural evacuations. 
 
 Attend also to the skin. If dry, 
 hot, and parched, give an infusion 
 of boneset, to be drunk freely, to 
 promote perspiration. If this 
 should fail, give the Sudorific 
 Powder, or the Sweating Drops 
 till perspiration shall take place. 
 Should they cause too much sick- 
 ness, give lemonade or cream of 
 tartar water. In the West Indies 
 they effect a cure by drinking an 
 infusion of boneset, by using the 
 warm or vapour bath, and bathing 
 
 the body with lemon juice and 
 water, or warm vinegar and water. 
 
 YELLOW FLUMMERY. — 
 Take 2 ozs. of isinglass ; beat it ; 
 put it into a bowl, and pour a pint 
 of boiling water upon it ; cover it 
 till cold, and add a pint of sherry ; 
 the juice of two lemons with the 
 rind of one, and the yolks of 8 
 eggs. Beat well; sweeten; put 
 it into a pan, and when it boils, 
 strain it through an iron sieve. 
 When nearly cold, put it into cups 
 and moulds. 
 
 YELLOW INK.— This ink is 
 useful in drawing and making pen 
 and ink sketches ; it is prepared 
 thus : — Take Persian berry liquor, 
 1£ oz. ; alum, £ oz. ; rain-water, as 
 required, gum arabic, £ oz. Boil the 
 whole together ten minutes ; then 
 strain through fine muslin ; when 
 cold, it is fit for use. 
 
 YELLOW WAX.— Yellow re- 
 sin, 1 lb. ; Burgundy pitch, 1| oz. ; 
 bees wax, 1£ oz ; mutton tallow, 
 1| oz. Melt all together; then 
 add camphor, 2£ drachms; olive 
 oil, a tablespoonful ; sassafras oil, 
 2 drachms; best rum, 2 table- 
 spoonfuls. Mix well, and pour 
 into a vessel of water, and knead it 
 till it is cold. It acts as a good 
 sticking plaster. It is useful in 
 cuts, ulcers, sores, &c. It is very 
 good for rheumatism ; and would 
 be a sovereign remedy by the ad- 
 dition of £ oz. of cayenne, and £ oz. 
 of opium. 
 
 YORKSHIRE CAKES.— See 
 page 92. 
 
 YORKSHIRE PUDDING.— 
 Mix five spoonfuls of flour with a 
 quart of milk, and three eggs well 
 beaten. Butter the pan. When 
 brown by baking under the meat, 
 turn the other side upwards, and 
 brown that. It should be made in 
 a square pan, and cut into pieces 
 to come to table. Set it over a 
 chafing-dish, and stir it well. 
 
454 
 
 FAMILY DYEING RECEIPTS. 
 
 car THE NEWEST MODES. 
 
 BLA FAW 
 
 BLACK for WORSTED or 
 WOOLLEN. — Water, 3 gallons; 
 bichromate of potass, £ oz. Boil 
 the goods in this 40 minutes ; then 
 wash in cold water. Then take 
 3 gallons of water, add 9 ozs. of 
 logwood, 3 ozs. of fustic, and one 
 or two drops of D. O. V. or Double 
 Oil of "Vitriol ; boil the goods 40 
 minutes, and wash out in cold wa- 
 ter. This will dye from 1 to 2 lbs. 
 of cloth, or a lady’s dress, if of a 
 dark colour, as brown, claret, &c. 
 
 All coloured dresses with 
 cotton warps should be previously 
 steeped one hour in sumach li- 
 quor ; and then saddened in 3 gal- 
 lons of clean water, with one cup- 
 ful of nitrate of iron for 30 minutes, 
 then it must be well washed and 
 dyed as first stated. 
 
 BLACK for SILK. — Dye the 
 same as Black for Worsted; but 
 previously steep the silk in the fol- 
 lowing liquor. Scald 4 ozs. of log- 
 wood, and £ oz. of turmeric in a 
 pint of boiling water. Then add 7 
 pints of cold water. Steep 30 or 
 40 minutes ; take out, and add 1 
 oz. of sulphate of iron, (or copper- 
 as) dissolved in hot water ; steep 
 the silk 30 minutes longer. 
 
 BROWN for WORSTED or 
 WOOL. — Water, 3 gallons, bi- 
 chromate of potass, £ oz. Boil the 
 goods in this 40 minutes. Wash 
 out in cold water. Then take wa- 
 ter, 3 gallons, 6 ozs. of peachwood, 
 and 2 ozs. of turmeric. Boil the 
 goods in this 40 minutes. Wash 
 out. 
 
 IMPERIAL BLUE for SILK, 
 
 | WOOL, and WORSTED.— Wa- 
 ter, 1 gallon; sulphuric acid, a 
 wine-glassful ; Imperial Blue, 1 
 tablespoonful, or more, according 
 to the shade required. Put in the 
 silk, worsted, or wool, and boil 10 
 minutes. Wash in a weak solu- 
 tion of soap lather. 
 
 SKY BLUE, for WORSTED 
 and WOOLLEN*. — Water, 1 gal- 
 lon ; sulphuric acid, a wine-glass- 
 ful ; glauber salts, or crystals, two 
 table-spoonfuls; liquid extract of 
 indigo, a teaspoonful ; boil the 
 goods about 15 minutes. Rinse in 
 cold water. 
 
 CLARET for WOOL or WOR- 
 STED.— A short way of dyeing 
 
 the same. Water, 3 gallons; 
 
 cudbear, 12 ozs. ; logwood, 4 ozs. ; 
 old fustic, 4 ozs. ; alum, \ oz. 
 Boil the goods in it one hour. 
 Wash. This will dye from 1 to 2 
 lbs. of material. 
 
 CRIMSON for WORSTED or 
 WOOL. — Water, 3 gllons; paste 
 Cochineal, 1 oz. ; cream of tartar, 
 1 oz. ; nitrate of tin, a wine-glass- 
 ful. Boil your goods in this one 
 hour. Wash out in cold water. 
 Then in another vessel with 3 gal- 
 lons of warm water, a cupful of 
 ammonia, the whole well mixed. 
 Put in the goods, and work well 15 
 minutes. For a bluer shade, add 
 more ammonia. Then wash out. 
 
 FAWN DRAB for SILK. 
 
 Hot water, 1 gallon ; Annotta li- 
 quor, a wine-glassful ; 2 ozs. each 
 of sumach and fustic. Add cop- 
 peras liquor, according to the re- 
 quired shade. Wash out. 
 
FLE 
 
 YEL 
 
 455 
 
 It is best to have the copperas li- 
 quor in another vessel. 
 
 1$^* A Lark Lrab may be ob- 
 tained by using a little archil, and 
 extract of Indigo. 
 
 FLESH COLOUR, for Eyeing 
 SILK. — Boiling water, 1 gallon; 
 put in one ounce of white soap, 
 and one ounce of pearlash. Mix 
 well ; then add a cupful of Annot- 
 ta liquor. Put the silk through 
 several times, and proportion the 
 liquor till you obtain the required 
 shade, 
 
 A Salmon colour may be obtain- 
 ed by first passing through the 
 above liquor, and then through di- 
 luted muriate of Tin. 
 
 MAGENTA for SILK, 
 WOOL, or WORSTED.— Water, 
 
 1 gallon, heated up to 180 degrees ; 
 add Magenta Liqour, 1 table- 
 spoonful ; stir it well up. This 
 will dye a broad ribbon 4 yards 
 long ; or a pair of small stockings. 
 To dye a larger quantity of ma- 
 terial, add more Magenta Liquor 
 and water. The shade of colour 
 may be easily regulated by using 
 more or less. Magenta Pink may 
 be obtained by increased dilution. 
 
 MAUVE, for SILK, WOOL, 
 or WORSTED.— Water, 1 gal- 
 lon ; add one tablespoonful of sul- 
 phuric acid; then heat to boiling 
 point. For a very light Mauve , 
 add one teaspoonful of imperial 
 Violet Liquor ; boil the same 
 amount of material, as stated under 
 Magenta, about 10 minutes. Rinse 
 in cold water. If the colour be too 
 deep, use a little soap in rinsing, 
 using Warm water. 
 
 A violet colour may be produced 
 by using a tablespoonful of Violet 
 Liquor instead of a teaspoonful. 
 
 PEA-GREEN, for SILK. — 
 To one quart of water, put half a 
 teaspoonful of Picric Acid, and 
 rather more than half a wineglass- 
 ful of sulphuric acid, and % tea- 
 
 spoonful of paste extract of indigo; 
 boil about five minutes ; then add 
 water to cool it down to blood heat, 
 or 100 degrees. Put in the silk, 
 and work it about 20 minutes. The 
 shade may be varied by adding 
 more or less of the Picric Acid, 
 or extract of indigo; if more of 
 either be added, boil separately in 
 a little water, and add to the pre- 
 vious liquor. 
 
 PEA-GREEN for WOR- 
 STED. — Use the same materials 
 as the aforesaid ; but boil all the 
 time in 1 gallon of water for about 
 20 or 30 minutes. 
 
 A DARKER GREEN 
 may be obtained by using a larger 
 quantity of material. 
 
 PLUM COLOUR for WOR- 
 STED, SILK, or COTTON. — 
 Water, 1 gallon ; sulphuric acid, a 
 teaspoonful; glauber salts, or com- 
 mon Dyer’s crystals, 2 tablespoon- 
 fuls ; violet liquor, a tablespoon- 
 ful ; magenta liquor, half a table- 
 spoonful. Boil the article (silk, 
 wool, or worsted,) about ten min- 
 utes. 
 
 ggf Cotton should be dyed the 
 above colours separately, and by 
 first running them through weak 
 Gall Liquor, and weak double mu- 
 riate of tin. Then wash well, and 
 work in the aforesaid liquor, ac- 
 cording to colour and shade. The 
 liquor should be cold for Cotton. 
 
 SCARLET on WORSTED or 
 WOOL.— Water, 3 gallons, 2 ozs. 
 of dry cochineal, 1 oz. of cream of 
 tartar, nitrate of tin, a wine-glass- 
 ful ; boil the goods 1 hour. To 
 give the goods a yellower ht!.e, and 
 a little young fustic. Wash out 
 as before. 
 
 YELLOW, for Dyeing SILK, 
 —Proceed the same in Dyeing as 
 Lea Green , omitting the extract of 
 indigo, and using oxalic tin instead 
 of sulphuric acid. 
 
466 
 
 THE COLD WATER CURE. 
 
 The Cold Water treatment is that 
 which nature has placed in the 
 power of all her creatures; and 
 without water taken inwardly and 
 applied outwardly, there can be no 
 health. Nature has no secrets in 
 giving man life ; she has implanted 
 within him the knowledge of that 
 which is to support and render 
 pleasant that life. “ I leave behind 
 me,” said a celebrated physician, 
 on his death-bed, tl two great phy- 
 sicians, diet and water . 
 
 Water is the great dissolvent in 
 nature. If the primary ducts be 
 obstructed, water dilutes, attenu- 
 ates, divides, and scatters the im- 
 purities contained in them ; and 
 these are afterwards ejected by the 
 stomach and intestines. If disease 
 be settled in the blood, and the 
 morbiflo matter deposited in the 
 different organs of the animal 
 economy, nothing is so effectual as 
 water to dilute the thickened and 
 blunt the acute ; to revivify that 
 which languishes, extinguish that 
 which burns, and to open again all 
 the passages by which injurious 
 humours can escape. 
 
 Cold water creates a sudorific 
 process causing perspiration, with- 
 out wearying the organic system. 
 It is supported by copious draughts 
 of cold water, which quench the 
 thirst, moisten and refresh the 
 blood, replace the lost juices, and 
 maintain the tone of the muscles. 
 
 The drinking of cold water, and 
 its application to the body by va- 
 rious processes, convey the morbid 
 humours to the skin, whence they 
 
 exude in eruptions, boils, and ab- 
 scesses. These eruptions, consti- 
 tuting the crisis of the complaint, 
 are the certain sign of a perfect 
 cure. After the unwholesome 
 juices are driven out and replaced 
 by wholesome ones, then follow 
 the restoration of the digestive 
 powers, and the freeing of all the 
 organs by the dissolving of all ob- 
 structions; the vital and animal 
 functions are re-established in 
 their former harmony; and thus 
 nothing then remains but health, a 
 treasure which can only be pre- 
 served by continuing the system 
 by which it has been obtained. 
 
 Some will ask, Is the cold water 
 treatment applicable to all descrip- 
 tions of disease? We answer, 
 that its application must be of ad- 
 vantage in the large number of 
 acute and chronic diseases. There 
 are cases, however, wherein some 
 essential organ having become de- 
 fective, art can do no more than 
 prolong existence and alleviate suf- 
 fering. Among such exceptions 
 are consumption, organic diseases 
 of the heart, of the lungs, of the 
 large vessels, dropsy, &c. Yet all 
 these cases, and others deemed in- 
 curable, by the moderate judicious 
 use of some of the cold water ap- 
 plications, will ensure relief and 
 palliation of pain. 
 
 Again, will the cold-water treat- 
 ment produce a radical cure? 
 What is to be understood by the 
 word radical ? If it means the final 
 extirpation from the system the 
 cause of disease, and the relief of 
 
THE COLD WATER CURE. 
 
 457 
 
 the patient from pain) then, the 
 cure by the cold water method is 
 radical! But if to be radical, a 
 cure is sought which is to prevent 
 a return of the disease, in cases of 
 parties exposing themselves to the 
 same influences which originated 
 the disease, then neither this nor 
 any other means of treatment will 
 produce such an effect. 
 
 As to danger from the cold wa- 
 ter treatment there can be no ac- 
 tive mode of treatment more inno- 
 cent, with reference to its present 
 or future effects, if applied with 
 judgment; but if not, it may be 
 followed by very dangerous conse- 
 quences. 
 
 The water used must be cold and 
 fresh, and soft ; that is, it must 
 have the quality of dissolving, and 
 therefore must he cold, and with- 
 out any mineral properties. To 
 prove its fitness, linen cloth wash- 
 ed in it must become white, and 
 vegetables dressed in it must be 
 tender. 
 
 The Sweating Process is the 
 most disagreeable part of the treat- 
 ment ; but it is the most important, 
 and the benefits derived from it 
 compensate for the unpleasantness 
 of its duration. 
 
 The patient is enclosed, naked, 
 in a large coarse blanket, the legs 
 extended, and the arms kept close 
 to the body ; the blanket is then 
 wound round it, as tight as pos- 
 sible, turning it well under at the 
 feet ; over this is placed, and well 
 tucked in a small feather bed, 
 sometimes two ; and then a sheet 
 and a counterpane are spread over 
 all ; thus, the patient resembles a 
 mummy. Sometimes when per- 
 spiration is difficult, the head, ex- 
 cept the face, is covered. Perspi- 
 ration begins in about 45 minutes, 
 and then the irritation goes off. 
 The patient should lie perspiring 
 at least one hour. The windows 
 
 in the room must be opened, and a 
 glass of cold water given every 
 half hour, to refresh the patient, 
 and promote perspiration. If there 
 is headache, a damp cloth may be 
 wrapped round the head. This 
 process does not weaken the pa- 
 tient ; he loses neither weight nor 
 strength, but improves in personal 
 appearance, even under several 
 processes. 
 
 The necessary duration of the 
 process may be known by profuse 
 perspiration on the patient’s face. 
 The person should be washed well 
 in warm or tepid water. The 
 sweating process must be used with 
 great care, and the constitution of 
 the patient must be considered. 
 M. Priessnitz, of Silesia, practised 
 and recommended the cold bath 
 immediately afterwards. ‘Strange 
 as it may appear to many,’ says 
 Dr. Graham, ‘ I consider the deter- 
 mination towards the skin, induced 
 by the perspiring blankets, to be 
 a great advantage, prior to the use 
 of the cold bath ; because the in- 
 ternal organs are thereby relieved, 
 and the shock has quite a different 
 effect on them from what it would 
 have if they were not first soothed, 
 and the skin relieved.’ 
 
 By this process internal diseases 
 are often brought to the surface, 
 and pass away ; the nervous sys- 
 tem is wonderfully strengthened ; 
 and skin diseases are annihilated. 
 The sweating contains morbid 
 matter. M. Priessnitz justly re- 
 marks,— 
 
 Covered and swaddled with 
 clothes, in our darkness we do not 
 see that if the corrupt and dirty 
 matter from daily insensible per- 
 spiration, or from sensible sweat- 
 ing, is not carefully cleared from 
 the skin by washing, it must in- 
 crease and attach itself to the skin, 
 close the pores, and obstruct the ex- 
 cretion so indispensable to health. 
 
458 
 
 THE COLD ’WATER CURE. 
 
 and must inevitably, from such 
 evil tendency, at last produce dis- 
 ease. We relax and debilitate the 
 skin, by dressing so warmly during 
 the day, and sleeping on feather 
 beds at night, or by washing our- 
 selves with warm water. 
 
 The Cold Bath. — Do not bathe 
 soon after walking. During the 
 bathing immerse the head several 
 times in cold water. Keep in mo- 
 tion during the time. Priessnitz 
 advises his patients to avoid the 
 second sensation of cold, which is 
 a sort of fever, by leaving the bath 
 before it is felt, that they may avoid 
 a too powerful re-action, provoked 
 by a great subtraction of heat. 
 Take a glass or two of water im- 
 mediately after the bath. 
 
 The Douche Bath is very 
 efficacious in extracting the morbid 
 humours from all the parts they 
 have seized upon for years. In 
 long continual complaints the 
 douche is a most powerful reme- 
 dial agent. It removes the weak- 
 ness of the skin, and strengthens 
 it. It renders the body hardy, 
 and fortifies it to endure all . 
 changes of the air. It powerfully 
 excites the muscular and nervous 
 systems. The Douche Bath is a 
 stream of falling water as thick as 
 the wrist, and permitted to fall on 
 the diseased parts of the body, 
 which it benefits and strengthens. 
 The water should fall from 12 to 
 18 feet. 
 
 The Eye Bath is a glass instru- 
 ment made to fit the eye, so as to 
 apply cold water, the eye being 
 opened at the same time. 
 
 The Finger Bath is used for 
 Whitlows, &c. Place the finger 
 in a glass of water, four times a- 
 day for a quarter of an hour each 
 time ; and the elbow in water twice 
 a-day, and put on a heating band- 
 age above the elbow, to draw the 
 inflammation from the hand. 
 
 The Foot Bath is used when 
 the doctors would order warm 
 baths. Thus headaches, tooth- 
 aches, eye-inflammation, and aflow 
 of blood to the head, are always 
 relieved by the foot-bath, with the 
 addition of wet bandages on the 
 parts affected. But the foot-tub 
 should not contain more than from 
 two to four inches depth of water, 
 just enough to cover the foot, not 
 the ancles ; for toothache an inch 
 is enough, and the time from 15 to 
 80 minutes. For sprains the water 
 must be up to the ancles. The 
 water to be changed as soon as it 
 feels warm. Afterwards apply 
 friction, or walk out, to restore 
 the warmth. Dr. Graham says, 
 “ I can recommend the foot-bath, 
 with confidence, in determination 
 of blood to the head, in headache, 
 in affections of the eyes, and in 
 habitual coldness of the feet.” 
 
 The Head Bath isa vessel with 
 a few inches of water for bathing 
 the back part of the head, to cure 
 its rheumatic pains, common head- 
 aches, rheumatic inflammation of 
 the eyes, deafness, loss of appetite, 
 delirium tremens, giddiness of the 
 head, and to prevent apoplexy. It 
 often causes bad morbific matter to 
 exude from behind the ears. 
 
 The Sitz or Sitting Bath is a 
 small shallow tub 18 inches in di- 
 ameter, with water 3 or 4 inches 
 deep, in which the patientsits, with 
 his feet on the ground, for 15 min- 
 utes or more, twice or thrice per 
 day. It wonderfully strengthens 
 the nerves, draws down humours 
 from the head and chest, relieves 
 flatulency, and has the most im- 
 portant results to those who lead a 
 sedentary life. Use only 3 or 4 
 inches of water, as a larger quan- 
 tity would remain cold, and per- 
 haps cause congestion to the upper 
 extremities ; a wet bandage to the 
 head will, however, prevent any 
 
THE COLD WATER CURE. 
 
 469 
 
 congestion. Rub the abdomen as 
 much as possible, while in the 
 bath, with the wet hand. It is a 
 most valuable bath . It is a remedy 
 of great power in weak bowels, 
 piles, congestion in the liver, chlo- 
 rosis, and other female complaints ; 
 its value is little known. 
 
 Cooling Bandages. — These 
 are mostly used in inflammation, 
 congestion of blood, headache, 
 rheumatism, &c., and should al- 
 ways be accompanied by the sitz 
 baths. Linen is first wetted in 
 cold water, doubled in several 
 folds, and placed on the parts af- 
 fected ; renew them as they get 
 warm. 
 
 Stimulating Bandages. 
 
 They are dipped in cold water, 
 then well wrung out, then appled 
 to the part affected so as to exclude 
 the external air ; to effect this, 
 an outside bandage is placed over 
 the first, which retains and throws 
 back the moisture. Heat is thus 
 generated, and has an exciting and 
 dissolving property, which stimu- 
 lates perspiration, and draws out 
 the vicious humours. For throat 
 and chest complaints, they are 
 worn one round the neck, and one 
 on the chest, at night ; for weak 
 and inflamed eyes, one is worn 
 at the back of the head or neck at 
 night ; for weak digestion and 
 cases of debility, one round the 
 waist, all day; and for gout and 
 rheumatism, the legs are wrapped 
 in them night and morning. The 
 umschlag y or stimulating bandage , 
 is always used for wounds, bruises, 
 and diseased parts, and for pain 
 in any particular region of the 
 body. Its alleviating power is 
 most surprising. 
 
 The bandage for the waist is a 
 towel, three yards long, and one 
 foot wide ; of this one-third is dry, 
 and two-thirds wetted. The wet 
 part is placed on the belly, the dry 
 
 covers it. It is made tight round 
 the body. It is a cure for intestine 
 congestion, for constipation of the 
 bowels, relaxation, colics, and for 
 gripes. It rallies the powers of 
 the stomach, increases its heat, 
 and by assisting digestion, enables 
 the system to form better juices. 
 Gout, rheumatism, enlargement of 
 the bones, abscesses, chronic in- 
 flammation, cancers, caries, and 
 syphilitic ulcers, demand the ap- 
 plication of these bandages ; for 
 they relieve pain when all other 
 remedies fail. 
 
 The Wet Sheet. — All diseases 
 | of the skin, as ringworms, small 
 ! pox, measles, and scarlet fever, 
 may be cured by the wet sheet. 
 Do not start at this, for it is con- 
 sonant with reason. It soothes 
 the patient, promotes the eruption, 
 and in fevers it produces salutary 
 perspiration. 
 
 Spread a blanket on a bed, then 
 on it a wet sheet , well wrung out ; 
 wrap the patient close up in it, ex- 
 cept his face; wind the blanket 
 round the body, already cased in 
 the sheet; then add plenty of 
 blankets, tuck them well in, and 
 the necessary perspiration will 
 soon be generated. To stop fever, 
 change the sheet every hour or 
 half hour. “ In desperate cases/’ 
 says a medical writer, “we have 
 known this done fifty times in lit- 
 tle more than 24 hours, and per- 
 severance in this treatment ends 
 infallibly in success.” 
 
 When the fever has abated, the 
 patient is placed in a bath of tepid 
 water (about 64° Fahrenheit,) for a 
 quarter of an hour; during which 
 time two persons must rub him 
 briskly with the hand, water being 
 taken up from the bath occasion- 
 ally, and poured over his head and 
 shoulders. The wet sheet, or ban- 
 dage, is not unpleasant long ; the 
 patient gets warm almost directly; 
 
460 
 
 THE COLD WATER CUBE. 
 
 but we must not regard inconveni- 
 ence or unpleasantness for a cure. 
 Are drugs, blisters, and leeches 
 pleasant ? But the application of 
 cold water, in any way, relieves 
 the skin, excites it, and disencum- 
 bers it of obstructions which close 
 the orifices of the pores, a reaction 
 of the whole system ensues, a heat 
 being created on the surface, 40 or 
 50 degrees above the usual temper- 
 ature of the body. The body im- 
 bibes a portion of the water, which 
 in conjunction with the heat newly 
 caused, softens and dissolves the 
 morbid humours, and assists in 
 their exudation by the pores of the 
 skin. 
 
 Ablutions. — Where persons 
 are very weak, washing and rub- 
 bing the body must be done, in 
 place of the bath or douche ; and 
 water may be poured over the 
 heads of feverish patients, and 
 rubbed on the shoulders and parts 
 affected. If the patient be too 
 weak to allow of this rubbing, a 
 wet sheet is thrown over him, on 
 which the friction is applied. This 
 is of great advantage in weak cases 
 and young children. The ablu- 
 tions are an essential, agreeable, 
 and valuable portion of the cold 
 water system. In trifling com- 
 plaints, gout in its infancy, ner- 
 vous irritability, or in weakness in 
 the skin, ablutions, accompanied 
 by drinking abundantly cold water 
 is very often sufficient to establish 
 health. Ablutions should be per- 
 formed in the morning immedi- 
 ately in getting out of bed, before 
 the body has become chilled, and 
 the patient must afterwards take 
 exercise in the open air. Fatigued 
 persons may try the wet sheet and 
 the rubbing, and they will speedily 
 find the benefit of it. To use the 
 wet sheet as an ablution, the pa- 
 tient stands up, and the servant 
 flings it over his head and body ; 
 
 rub 'the body well for five minutes, 
 then take off the wet sheet, and 
 put on a dry one. This is a cer- 
 tain relief for fatigue and over-ex- 
 ertion. 
 
 Cold Water Drinking. — - 
 The best time both for drinking 
 cold water and exercise is before 
 breakfast. Then they both pro- 
 duce their best effects; but the 
 1 only general rule prescribed by 
 Priessnitz is to drink cold water 
 as much, and at all times, as it can 
 be done without inconvenience. 
 Water may be drunk after break- 
 fast, bnt the stomach must not be 
 over-charged. At dinner also a 
 few glasses may be taken to mois- 
 ten the food ; after that the stomach 
 must be left to itself; and after 
 the lapse of a few hours, we may 
 go on drinking cold water until 
 6upper time. It may be taken 
 after supper, but not so as to dis- 
 turb the rest. Exercise, which is 
 in itself a part of the curative 
 process, excites the beneficial ac- 
 tion of the water, and promotes 
 the cure. The water should be 
 fresh from the spring, and as cold 
 as possible. Stoppers must be 
 kept in the bottles and decanters 
 which hold it, as the water then 
 will preserve its coldness and fresh- 
 ness much longer. 
 
 Advice. Immediately on 
 
 rising in the morning, rince the 
 mouth, and wash the teeth with 
 cold water, then drink two or 
 three glasses of spring water ; 
 after this, the whole body, 
 especially the head, must be wash- 
 ed. If a thickness in the throat 
 be felt, gargle well, and rub the 
 outside of the throat three or four 
 times a-day, with a cold wet hand ; 
 keep the water in the mouth until 
 it becomes warm, then repeat it. 
 This method is recommended for 
 clearing and strengthening the 
 throat. 
 
Splendidly Illustrated with 130 Engravings of various Plants. 
 
 The Best) Most Simple , and Practical Work on British and 
 Foreign Serbs ever published. 
 
 Price, 2s, 6d. Plain. Coloured Plates, 3s. 6cL 
 
 OR SENT POST FREE FOR 4 STAMPS EXTRA. 
 
 ROBINSON'S 
 
 NEW FAMILY HERBAL: 
 
 Comprising a Description of British and Foreign Plants, and their 
 Medical Virtues; founded on the Works of the best English and 
 Americian Writers on the Medical Properties of Herbs. Directions 
 for Gathering Leaves, Flowers, Seeds, Roots, Barks ; and for making 
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 Terms, and other important matter. 
 
 This part has already been fownd by the affiieted, to be more 
 valuable thorn gold. 
 
 EXTRACT FROM THE PREFACE. 
 
 The government of Serbs by the sun, moon, and planets, has been 
 exploded by modem science ; and is now regarded as absurd in the 
 extreme. Botanical knowledge has been greatly extended, and some 
 Medical Men and Herbalists have very ably written upon it. The 
 properties of Herbs are now better understood than in the days of 
 Culpeper, and others. 
 
 fn preparing this Work, I have rejected the Astrological govern- 
 ment of Herbs, such as, for instance, Culpeper’s laughable description 
 of Wormwood. I have consulted the works of Hill, Woodville, 
 Don, Thornton, and especially some of the great American Serbalists. 
 
 Respecting this Work, a Gentleman writes, “I thank Mr. 
 Robinson for publishing his very valuable Herbal, and especially 
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 lucid Mid appropriate Directions for the cure and prevention of dis- 
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 induce the sale of it, which, I learn, is very extensive. I deem it a 
 rare Family Book, and it will save founds on pounds in the ordinary 
 Allopathic Advice and Physic.” — C. M., Manchester, 1865. 
 
 WAKEFIELD : W. NICHOLSON AND SONS. 
 
IMPORTANT TO YOUNG MEN AND YOUNG WOMEN 
 
 UICHOLSOFS ARITHMETIC 
 
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